[Sca-cooks] Parchment-like bacon ...
christianetrue at earthlink.net
Wed Mar 19 09:56:30 PDT 2008
>From: Robin Carroll-Mann <rcarrollmann at gmail.com>
>Sent: Mar 19, 2008 12:38 PM
>To: Christiane <christianetrue at earthlink.net>, Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Parchment-like bacon ...
>FWIW, the word used in the French is "lart" ("lard" in more modern
>Brighid ni Chiarain
>My NEW email is rcarrollmann at gmail.com
Ah-ha, so the "parchment-like" seems to be referring more to the color — yellowish-brown ... Lardo (the cured lard salami), then?
Still, pancetta-wrapped quail grilled over a skewer would taste marrrvelous!
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