[Sca-cooks] modern adaption

yaini0625 at yahoo.com yaini0625 at yahoo.com
Thu Feb 9 10:12:36 PST 2012

Hi Ian,
Personally, I use raw milk parmesan cheese when I make my version. I think it gives a richer flavor and melts more evenly then the "saw dust" version of parmesan. I also use swede aka rutabagas versus turnips. It is more of a matter of taste preference and I believe swedes cook better then turnips in dutch ovens. 
Bless Bless

Sent via BlackBerry by AT&T

-----Original Message-----
From: Ian Kusz <sprucebranch at gmail.com>
Sender: sca-cooks-bounces at lists.ansteorra.org
Date: Thu, 9 Feb 2012 09:55:24 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] modern adaption

Is the parmesan cheese in Armored Turnips recipe the same as modern
parmesan? also, should I be using eastern or western ginger, and would I
use rutabaga (swedish white turnip) or regular turnip?

Ian of Oertha
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list