[Sca-cooks] kitchen tips

otsisto otsisto at socket.net
Thu Aug 21 20:35:42 PDT 2008

Would pre- seasoning the pot have helped ease the sticking?

-----Original Message-----
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

Antonia di Benedetto Calvo

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

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