[Sca-cooks] Almond Milk?

[Elaine Koogler]

Welcome back!  We've missed you as well...

Kiri

On Mon, Dec 6, 2010 at 2:06 PM, JAMES REVELLS <trollhiemsfjord at yahoo.com>wrote:

> Hej!
>
>     I am back again after being off the list for about three years, have I
> ever
> missed you folks!  I have relocated to south west Georgia.  Yesterday I
> hosted
> the Shire of Flintmarsh Yule party at my home (a pot luck meal).  For the
> party
> I made Boiled Garlic & a dish of White Pork.  Both were recieved with
> expressions of enjoyment, but, because all my period cook books are still
> in
> storage, I have a question.  What is the best ratio of almonds to liquid to
> make
> almond milk?  I used 4 c ground almonds to 6 c water, brought to a boil,
> [then
> added 4 lbs of lean (80-20) ground pork to make the white pork] it seemed a
> little "thin".
>
>
>      On a related note I am going to start having a cooks day at my house
> once a
> month to do period cooking with the Shire members.  We have a lot of good
> cooks,
> but most don't do period cooker, I hope to help change that.
>
> Pax,
> Olaf of Trollhiemsfjord
> Jim Revells,
>
>
>
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>



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