[Sca-cooks] To cat or not to cat
Dama Antonia
dama.antonia at gmail.com
Wed Aug 8 19:11:49 PDT 2012
On 9/08/2012 11:53 a.m., Robin Vinehall wrote:
> I've served eel at Japanese themed dinners. It is available in Asian
> markets here in Denver under the name of unagi. It comes pre-cooked
> in sauce and just needs to be warmed up. It is very rich; you don't
> want to eat much at a time. I think I remember eating stewed eel at
> an SCA feast a very long time ago. Liked it, but did not get seconds.
>
>
Definitely true-- it's at least as fatty and meaty as salmon, so very
satisfying eating.
--
Antonia di Benedetto Calvo
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Dulce et decorum est pro patria pavlovam coxi.
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