[Sca-cooks] Date for battered deep-fried stuff

[Stefan li Rous]

Okay, the price didn't seem to be too bad, so I just ordered this.  I assume this will just be a translation. I hope I can figure out the recipes. I'm much more used to starting with a redaction and verifying that against the original recipe.

Has anyone written a book review on this? I'd like to put that in the Florilegium.

Stefan
> On Jul 29, 2018, at 5:24 AM, Johnna Holloway <johnnae at mac.com> wrote:
> 
> http://www.lulu.com/shop/glenn-f-gorsuch/the-science-of-cooking-a-transylvanian-medieval-cookbook/paperback/product-23601978.html
> 
> Johnnae
> 
> Sent from my iPad
> 
>> On Jul 29, 2018, at 1:49 AM, Stefan li Rous <stefanlirous at gmail.com> wrote:
>> 
>> I'm sorry, but I don't recognize this cookbook. Is it a period cookbook? Of what region? Eastern Europe?
>> 
>> Thanks,
>>  Stefan
>>> On Jul 23, 2018, at 4:22 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
>>> 
>>> In addition to the entire chapter of doughnut-like things fried in butter,
>>> stuffed or not, in The Science of Cooking (the big Transylvanian Cookbook),
>>> there's a rather tasty recipe in there for taking chicken pieces, boiling
>>> them in salted water, then dunking them in a batter of eggs, flour, and
>>> salt, and then frying them.
>>> 
>>> In these parts, it's generally referred to as "Baron Bob's Transylvanian
>>> Fried Chicken.  It's pipkin lickin' good!"
>>> 
>>> Gwyn
>>> (Who is occasionally known as Baron Bob)

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****