[Sca-cooks] Weird American food?

Pat Griffin ldyannedubosc at yahoo.com
Tue Jul 22 08:39:55 PDT 2008

That's the only way I've ever seen it, is in the little jars. And it's too
expensive that way for a dish that is supposed to be "cheap".  I usually
just make a gravy from browned hamburger and a béchamel sauce with lots of
black pepper.   

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

"To stay young requires unceasing cultivation of the ability to unlearn old
falsehoods." From The Notebooks of Lazarus Long by R. A. Heinlein


-----Original Message-----
From: Elaine Koogler [mailto:kiridono at gmail.com] 
Sent: Monday, July 21, 2008 8:17 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Weird American food?

I'm not sure...it does do that, but also adds an additional texture that I
find better than using chipped beef alone.  I'm not quite sure how to
describe chipped beef...I am sure it's cured, probably salt-cured...and
sliced almost paper-thin.  My actual preferred version comes from our local
Amish market, but as I'm not always able to get there, we purchase the
little jars of it, made by Armor (IIRC).


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