[Sca-cooks] Char Siu recipe OOP but back OT

[Sue Clemenger]

There's a recipe in the Andalusian cookbook webbed on His Grace's site
called something like "kinds of roasts" which is marinated and grilled.  My
copy of the recipe (and a redaction) are on my work computer, but I'll
contribute it to your list, if you like.  We did it once for a part of lunch
at an event, and cooked it on skewers....
--Maire

----- Original Message -----
From: "Nick Sasso" <grizly at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, January 22, 2007 6:50 AM
Subject: Re: [Sca-cooks] Char Siu recipe OOP but back OT


> Anyone out there with more idea of favorite historical meats that could
fit
> this bill are welcome to chime in.  I am making a list of these to use as
> sort of picnic foods for home and for afternoons at events.  I know
slapping
> the meat on bread isn't exactly widely documented, but it is available to
us
> today, and terribly convenient for quick meals.  Rules are that the meat
is
> very flavorful, can be prepared ahead-cooled-served either warm or cold on
> bread of some sort. Bonus points for integral sauce and fruits/veg as part
> of the dish that can be added to the sandwich.  Points deducted for simply
> rubbing a roast with a couple seasonings and baking it . . . too boring.
>
>
> pacem et bonum,
> niccolo difrancesco