[Sca-cooks] Celia's Hundred (was RE: The Omnivore's Hundred)

Lady Celia CeliadesArchier at cox.net
Sun Sep 7 16:15:44 PDT 2008


>From the wikipedia article. http://en.wikipedia.org/wiki/Panir  I actually
looked up anything I didn't know what it was, or that I hadn't heard of that
way (that's how I knew that "clotted cream tea" was just what I would think
of as "clotted cream on scones w/jam" and that "Vodka jelly" was "Jello
shots"... otherwise I would have thought it was just jelly made with vodka
(as in "pepper jelly"... "jelly" in the US isn't gelatin or jello, it's a
specific type of preserve.) 

Sorry... if that green stuff isn't mold, then it's just that it *looked*
like mold to me. 


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Antonia Calvo
Sent: Sunday, September 07, 2008 4:07 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Celia's Hundred (was RE: The Omnivore's Hundred)

Lady Celia wrote:

>"Paneer isn't blue.  It's not even strong."
>Hmm... the picture showed it with the mold that I associate with being a
>'blue' cheese.  But when it comes to things like cheeses, I'll generally
>them at least once... usually more than once, since they're also
>incorporated into sauces and served a variety of ways, and that generally
>affects my enjoyment.  For example, odd though it may be, I love melted or
>toasted ripe mozzarella, but don't really appreciate "fresh" mozzarella...
>it tastes just too bland to me. 

I'm not sure what pic you were looking at, but it shouldn't have mold 
on. Paneer is a fairly bland fresh cheese.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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