[Sca-cooks] hot soup OPSoup

[Elaine Koogler]

Well, he left our area some years back.  I can't recall whether he cooked
another feast for us.  However, I believe he now has his Laurel for
brewing.  I don't know if he cooks feasts where he is now.  So far as the
salt is concerned, either he realized that that much salt would be too much
or the recipe didn't say "salt."  Whatever the reason, the salt was ok...it
was just the pepper!  And, even with what they all did, it was still very
peppery.

He had already had a number of problems with his part of the feast...he went
to get meat bones to make broth for the soup and, instead of picking up
either lamb or beef, he initially got pork bones, insisting that it wouldn't
make any difference.  Then he announced that he was going to make pickled
eggplant.  I asked him when he planned to put it down to pickle.  I was told
that he planned to do it that night (Wednesday before the feast on
Saturday).  When I told him that it wouldn't have time to properly "do its
thing," he said that he wasn't going to refrigerate it but leave it out in a
warm room so it would "work" faster!  We were all horrified and informed him
that none of us would eat any of it!

All of this after he had told us that he was an experienced cook!  Sigh.

Kiri

On Fri, Feb 25, 2011 at 2:54 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Kiri described:
> <<< That's even worse than the young man who helped cook a feast some years
> back.  He was responsible for cooking a barley soup and the recipe was in a
> traditional Scottish cookbook.  The recipe said, "a cup of barley, salt and
> pepper."  He interpreted it to mean that it wanted a cup each of barley,
> salt
> and pepper.  It took a lot of work to overcome the cup of pepper
> particularly...those trying to sort it out couldn't really afford to start
> all over again, so they took out all of the solid bits (meat, veggies,
> etc.)
> and created a new broth.  Even after washing all of the solid bits off to
> get as much of the pepper out as possible, it was still VERY peppery. >>>
>
> Is there a postscript to this story?
>
> Did the group ever let this poor, young man back into the kitchen?  Has he
> gotten up his courage enough to come back into the kitchen?.
>
> For although I'd like to think that I wouldn't do something like that, I
> have done stupid things, often from skipping something or mis-reading a
> recipe direction. So it is difficult to be hard on him. I will be adding it
> to the Florilegium fst-disaters-msg file, though. :-)
>
> You didn't have a problem with that much salt? Just the pepper? Although
> there are known methods for unsalting foods since salt is/wast used as a
> preservative method.
>
> Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince