[Sca-cooks] kitchen tips

[Antonia Calvo]

Huette von Ahrens wrote:

>Years ago, at Angel's 20th Anniversary, which was a camping event with an outdoor kitchen, one of my cooks insisted that we serve Frumenty as she said that no feast is a true feast without it.  I let her make it, which was a mistake.  She made enough to serve without getting to the burnt area on the bottom.  However, the one inch thick burnt area was almost impossible to scrape out and clean.  I will never make frumenty that way again.  If I ever consent to do frumenty again, it will be premade in boiling bags or cooking in a disposible pan in the oven.
>  
>

I've made milk-and-wheat frumenty at a feast, but it's kind of a pain... 
if you don't stir it constantly, it catches and burns.  But now, I'm 
wondering if you can cook that in the oven...?  After all, it works with 
rice.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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