grizly at mindspring.com
Tue Jan 30 08:42:30 PST 2007
> I believe your classic technique is pretty spot on . . . but I am
> it less likely that it would have been done just so in Rumpolt's
> time, from
> what I've read. The progression seems okay, but the use of a whip
> seem more a modern convenience than period tool.
I agree. Although there are period recipes that call for wooden
sticks to be split four ways from one end, as I recall, and Rumpolt
is pretty late in the chronology. If he didn't use a whip of some
sort, regularly, I'm fairly sure he wouldn't be shocked at the sight
of one. > > > > > >
Well taken. I jumped the gun a bit again. I really should know better by
now when you're talking. I think I'm just jonesing from so little period
cookery these last several months. I have "making things harder" on the
Having just spewed all that about spoons and stuff, I'm going to pop open a
brown ale tonight and see how it goes. It'll either be a rarebit sort of
thing or a soup. Gotta see how the thickening works WITH A BALLOON WISK.
Then, if it is good enough for the wife, then I'll try it with the charcoal
and a "stick".
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