[Sca-cooks] kitchen tips
Antonia Calvo
ladyadele at paradise.net.nz
Thu Aug 21 20:09:14 PDT 2008
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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