[Sca-cooks] OP - roast beef accompaniment
susanrlin at gmail.com
Mon Dec 21 13:52:53 PST 2009
mmm - mustard sauce - must try that!
What about putting your hands in cold water and drying them before working
with it since you said your hands are usually pretty warm?
Also, a piece of granite or marble might help keep things cooler.
On Mon, Dec 21, 2009 at 2:46 PM, Cat . <tgrcat2001 at yahoo.com> wrote:
> Mustard Sauce - equal parts mustard (NOT fake yellow dog type, but dijon or
> brown work good) butter (the real thing) and vinegar (I like balsamic but Im
> strange ;-) melt it all together and whisk to emulsify (yes, this can be
> done in a nuker in the serving dish, melt your butter, add mustard and
> vinegar and whisk away)
> tastes great on hard boiled eggs (aka eggs with mustard sauce) or pork too.
> In Service
> Gwen ewww cinnamon Cat
> PS still looking for how to avoid oily marzipan suggestions (blotting the
> finished shape is ok, but how do I get the oil to NOT happen in the first
> place when kneading in the sugar and rosewater?
> > Message: 3
> > Date: Mon, 21 Dec 2009 14:03:44 -0700
> > From: "Kathleen A Roberts" <karobert at unm.edu>
> > To: SCA-Cooks at ansteorra.org
> > Subject: [Sca-cooks] OP - roast beef accompaniment
> > Message-ID: <redirect-2958000 at ceaster.unm.edu>
> > Content-Type:
> > text/plain;charset=iso-8859-1;format="flowed"
> > so here is what i am working on....
> > cranberry sauce : turkey :: x : roast beef
> > after years of pushing it around his plate, i finally find
> > out dear heart is not that fond of horseradish (and the
> > accompanying sour cream) with his roast beef.
> > anyone else have any ideas to fill in the equation? i
> > am
> > also toying with serving brussel sprouts w/ bacon and
> > vinegar, harvard beets, cauliflower gratin and some kind
> > of potato for the gravy.
> > thanks
> > cailte
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