[Sca-cooks] recommendations for fat
kiridono at gmail.com
Tue May 22 20:09:35 PDT 2007
If you don't want to use tail fat, which is quite common in both Middle
Eastern and Mongol recipes, you could go for ghee (clarified butter) which
works really well and has the added advantage of not needing to be
refrigerated! The flavors are superb!
On 5/22/07, Sue Clemenger <mooncat at in-tch.com> wrote:
> I'd lean towards a solid fat, I think...could melt it if you needed it in
> more liquid form.
> I don't think you'd have much of a case with the cheese, but you might
> the bacon...
> 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
> Islamic recipes???
> ----- 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?
> > cailte
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