[Sca-cooks] Unique tapas

Huette von Ahrens ahrenshav at yahoo.com
Sun Jan 24 19:00:36 PST 2010

Stefan, I said grated or chopped fine.  I said it because some people might substitute other cheeses.  The first time I made the mushroom dish I did grate the brie, using a mandoline, not a cheese grater. I have a blade that can be used to make hash browns.  It worked okay, but was time consuming.  Subsequent makings, I just hand chopped the brie.


--- On Sun, 1/24/10, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

> From: Sharon Palmer <ranvaig at columbus.rr.com>
> Subject: Re: [Sca-cooks] Unique tapas
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Sunday, January 24, 2010, 5:39 PM
> Freezing cheese changes the taste and
> texture. Maybe not enough to matter.  But freezing it
> would not be a period solution, I think.
> Ranvaig
> > Stefan try freezing it and then thawing it slightly...
> it should be grateable at some point during thawing...
> > Ok So Experts would that work?
> > Cause I literally pulled that one from the air...
> > Nichola
> > 
> > 
> > Stefan li Rous wrote:
> >> Suey said:
> >> Huette mentioned in this mushroom recipe "grated
> brie". The brie I've had is so soft I'm not sure that it
> will grate. This might be good with a blue cheese as well,
> but it would overwhelm the spice powder.
> >> 
> >> Stefan
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