[Sca-cooks] OT - cheesecake texture question, regional??
Stefan li Rous
StefanliRous at austin.rr.com
Sun May 6 13:22:28 PDT 2012
<<< IS THERE A SCHOOL OF CHEESECAKE where the filling is SUPPOSED to
be thick, heavy, gooey, gluey and heavy, did I say heavy? Heavy. I may
not eat again today.>>>
I don't remember the few medieval cheesecakes as being heavy, but I
suspect some of this depends upon individual taste. Also since you
often aren't given the measurements, you do have some latitude in
changing the amounts, and I assume the redactors of the recipes I
have, have changed things to their tastes. However, here are some
period cheesecake recipes you might wish to try, including the
commentary about them.
cheesecake-msg (52K) 1/12/08 Medieval cheesecake. Recipes.
Of course you won't find any "chocolate-covered espresso bean"
versions in here.
<<< (oh, I also DID score the hazelnuts-in-shell I was looking for at
the Market, tried a taste of their ground hazelnut pesto-- I have
NEVER tasted pesto in 64 years, but just bought myself a plant >>>
Are pesto type sauces period? What makes a pesto sauce different from
any other period, or modern, green sauce?
Maybe you could make one of these, eventually, with some of your new
green-sauces-msg (24K) 2/ 5/12 Period green sauces. Sauces of green
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 ****
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