[Sca-cooks] Silly Siense Season...

Dragon dragon at crimson-dragon.com
Tue Jul 29 08:13:39 PDT 2008

Susan Fox wrote:
>Phil Troy / G. Tacitus Adamantius wrote:
>>"and all kinds of fish, for best results, should be fried without 
>>grease in the manner here described; take an egg yolk or two and 
>>rub the (hot) pan until it appears to sweat; the pan should be 
>>quite black and wiped thoroughly with a cloth, and it should be 
>>carefully watched lest it become too hot or too cold; sprinkle a 
>>little salt or sugar on (the surface of) the pan; [fry the fishes] 
>>as you would serve them on a plate, putting in one after the other 
>>without letting them each other"
>>In Hieatt's notes on this recipe, she says, among other things, 
>>that "It is not the egg yolk which gives the appearance of 
>>'sweating,' but the cholesterol left behind when the coating of 
>>yolk is wiped from the pan with a cloth."
>>I just thought that was really cool. Doesn't it look a lot like 
>>instructions for seasoning an iron pan and pan-broiling a steak 
>>without any fat?
>>Adamantius (as previously noted, easily amused)
>That is really interesting.  I did not know you could do that with 
>eggs.  Raw egg yolks?  I'll have to try this.
>I cleaned out my storage unit yesterday and found All My Cast Iron 
>Cookware.  Amongst other stuff. Lord help us.  I'll figure out where 
>to put it all Very Soon Now.  But it may be time for a session of 
>Calafia Dutch Oven Cookery Gang at a remote location, viz. Altavia 
>[call it, three baronies away in SCA terms].
---------------- End original message. ---------------------

I think that would be fun... but I have to get gainfully employed 
again before I do any long trips. (My last day of employment here is 
8/15/08 then I get 4 weeks of severance pay).

And we are OFFICIALLY (speaking as guild master here) The Calafia 
Outdoor Cooking Guild.



  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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