[Sca-cooks] Silly Siense Season...
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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