[Sca-cooks] Sweating meat

David Friedman ddfr at daviddfriedman.com
Wed Apr 10 16:48:31 PDT 2013


On 4/9/13 11:04 PM, Stefan li Rous wrote:
> Thank you Cariadoc for posting this recipe.
>
> First, this is how your redaction came across, at least in the digest:
> <<< 1 ? lb cabbage
1 1/4 lb
> 1 lb lamb cut into 12 pieces
> 1.5 oz = ? c chopped white of leeks
> 1 T Olive oil
> ? oz Galangal root (fresh)
> 1 stick Cassia (cinnamon)
> 1 c Rice
> ? t Salt
1/2 t
> ? t Pepper
1/4 t
(but if I did it again I would make it 1/2)
> 3 Carrots, ~ ? lb in total >>>
1/2 lb, I think--I'm out of town so can't check my notes at the moment.
>
> Can you please give the fractions?
>
> What does the recipe mean when it says "a few drops of sweet olive oil"?
>
> Is this "regular" olive oil? If so, why would anyone use an olive oil that wasn't "sweet"?
The book refers to a number of different varieties of olive oil. I have 
not figured out what they correspond to, so just use ordinary olive oil 
for all of them.
>
> Or does this term actually mean a grade or type of olive oil? i.e.: "extra virgin" or is that a modern concept?
>
> Thanks,
>     Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>
>
>
>
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/




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