[Sca-cooks] fish, was kitchen tips
euriol at ptd.net
euriol at ptd.net
Thu Aug 21 19:30:25 PDT 2008
Yep that was the one. When I first started cooking feasts out West it wasn't nearly as fish friendly as when I left. I forgot the Red Snapper in Red Wine sauce I did from Apicius.
I also had a great time working in the kitchen with you.
--- Original Message ---
From:Lilinah <lilinah at earthlink.net>
Sent:Thu 8/21/08 10:11 pm
To:sca-cooks at lists.ansteorra.org
Subj:[Sca-cooks] fish, was kitchen tips
>The thing is I'm not a big "seafood" lover. I'll usually eat beef, pork or
>chicken over any type of seafood. A few years back I was involved in a
>"virtual feast" where each of the participants posted a recipe for a
>particular dish. I was given the seafood dish since I was the only one who
>really served seafood at a feast.
That was fun, that virtual feast that we did on the west-cooks list
back in Nov-Dec 2004 - i assume that's the one you mean.
I, too, served fish at feasts twice before we did the Virtual Feast.
I served a Catalan recipe using salmon - in a bitter orange sauce
with raisins, herbs, & spices - for the Mediterranean Tour feast, and
fresh tuna - very small amounts, 'cuz it's expensive, in a date sauce
- at my Greco-Roman feast.
For those who weren't there... we didn't really cook anything as a
group, we just contributed recipes - one course at a time - for a
total of eleven courses. By that last few courses, there were not too
many contributions - but, then this began a week or so before US
Thanksgiving and ended shortly before Christmas, although some folks
were still contributing recipes well into January.
As for serving fish at feasts, I'd say the West Kingdom is pretty
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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