[Sca-cooks] Recipe help
phlip at 99main.com
Tue Mar 18 21:32:15 PDT 2008
Yeah, think it was you ;-) Was very interested in the recipe- sounds
delightful, and would be very easy to get someone started cooking on
an open fire, beyond hot dogs ;-)
What's your interpretation of the parchment-like bacon? It's French,
so I'm thinking it might actually not mean what we mean by bacon,
being so close to Latin- perhaps a seasoned fatty pork? Anybody?
Any spicing or pre-soaking suggestions in Le Menagier?
Jadwiga- you happen to know what the humoral properties of small birds
might be? I'm thinking they might be hot and dry in lesser degree than
red meats, and thus a marinade might be a reasonable option.
Anyone else any thoughts?
On Tue, Mar 18, 2008 at 11:57 PM, James of the Vayle
<jamesofthevayle at gmail.com> wrote:
> Hello, not sure if it was me you were refering to but i have a quail and
> bacon recipe that i have used...
> Small Birds (quail, grilled over coals with bacon wrapped around it)
> SMALL BIRDS. Pluck dry and leave the feet, and spit through the body: and
> between each
> two put a piece of fat bacon tanned like a leaf (or parchment page).
> from Le Menegier
> when I did it, i skewered 4 quail per skwer, and wrapped bacon and skewerred
> 90 degrees from former to make a "screen" for easy flipping over the
> fire..cooks very quickly
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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