[Sca-cooks] Walnut Oil in Cooking (WAS RE: Cleaning plastic andwooden cutting boards)

Olwen the Odd olwentheodd at hotmail.com
Sat Mar 22 16:45:24 PDT 2008


If you can't find any let me know your address and I'll mail you a can.

Olwen



> Date: Sat, 22 Mar 2008 08:28:24 -0500
> From: bhadradharma at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Walnut Oil in Cooking (WAS RE: Cleaning plastic andwooden cutting boards)
>
> Whow! I haven't seen a Safeway or a Giant in years! Wow, maybe I am in the
> sticks and
> didn't know it, (no offense intended to my fellow Ansteorrans)
>
> Hmmm, I can almost taste that combination..mmmm goood!
> Thanks Olwen for answering.
> -------Original Message-------
>
> From: Mike C. Baker
> Date: 3/22/2008 4:53:35 AM
> To: 'Cooks within the SCA'
> Subject: [Sca-cooks] Walnut Oil in Cooking (WAS RE: Cleaning plastic
> andwooden cutting boards)
>
>> I get it out of my fridge. And at Restaurant Depot but I
>> have seen it a some of the better locations of chains like
>> Safeway and Giant. It is very interesting to mix it with a
>> bit of seseame oil and butter.
>> Olwen
>>
>>> Date: Fri, 21 Mar 2008 12:20:20 -0400
>>> From: grm at andrew.cmu.edu
>>> To: sca-cooks at lists.ansteorra.org
>>> Subject: Re: [Sca-cooks] Cleaning plastic and wooden cutting boards
>>> --On Friday, March 21, 2008 11:01 AM -0500 Bhadra
>>> wrote:
>>>
>>>> Ok, Dragon, so, where do we get walnut oil?
>>>
>>> I've gotten walnut oil at the grocery store, but I'm not sure this
> is
>>> the same stuff that Dragon is talking about -- Dragon?
>>>
>>> toodles, margaret
>
>
> Margaret and at least part of her crew of heraldic types have
> experienced pork roasted in a paper bag (Hi, Margaret!)
>
> One of the best renditions I ever made of the recipe used 1/3
> [proportionally] each walnut, hazlenut, and olive oils in the salt &
> herb mix coating the outside of the loin roast -- gave it the best
> coloring I've achieved, and added a mildly nutty flavor to the meat.
>
> (A recipe for a version of this dish is somewhere in the list archives
> to the best of my knowledge -- the key factors are slow roasting and
> oiling the bag combined with NO PEEKING during the roasting process.
> With reasonably moist meat to start, the sealed bag insures steam
> cooking and allows even lean cuts to be moist & nearly if not completely
> cut-it-with-a-fork-tender...)
>
> Adieu, Amra / ttfn - Mike / Pax ... Kihe
>
> Mike C. Baker
> SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
> "Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
> Opinions? I'm FULL of 'em
> alt. e-mail: KiheBard at hotmail.com OR MikeCBaker at verizon.net
> Buy my writings!: http://www.lulu.com/WizardsDen
> http://www.livejournal.com/users/kihebard/
>
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