[Sca-cooks] recommendations for fat
mooncat at in-tch.com
Tue May 22 18:39:13 PDT 2007
I'd lean towards a solid fat, I think...could melt it if you needed it in a
more liquid form.
I don't think you'd have much of a case with the cheese, but you might with
It might be interesting if you could get ahold of some tail? Am I
remembering that correctly? Lamb/sheep fat that shows up in some of those
----- Original Message -----
From: "Kathleen A Roberts" <karobert at unm.edu>
To: <SCA-Cooks at ansteorra.org>
Sent: Tuesday, May 22, 2007 3:41 PM
Subject: [Sca-cooks] recommendations for fat
> well, isn't that an open invitation...
> we have siege cooking (YEA!) at grand outlandish again
> this year, and we are allowed to bring one liquid, one
> staple and one fat.
> i am pretty set on the staple and the liquid, but i am
> waffling on the fat... do you think i can make a good case
> for cheese being a fat? how about bacon?
> any esoteric fats roaming around out there? if you can't
> experiment on judges, who CAN you experiment on?
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