[Steppes] FW: A cooking question....

[Michael Gunter]

> From: countgunthar at hotmail.com> To: reese_esther at yahoo.com> Subject: RE: [Steppes] A cooking question....> Date: Wed, 20 Aug 2008 10:57:14 -0500> > > > Does anyone have a receipt / source / citation for making almond milk?> > To make almond milk is very simple but a bit of a pain.> Take blanched almonds and grind them as fine as possible. A > coffee grinder or large mortar and pestle works wonderfully.> > Then take whichever liquid you want to use (this can be chicken> stock, water, wine, broth or milk) and heat up in a large pan.> Add the ground almonds and gently steep for about 10 minutes.> Then put a large linen cloth (old wide-woven pillowcases work > well) in a large pot. Pour the steeped almonds and liquid into> the cloth and tie up the ends. Suspend the bag above the pot> and allow to drain for an hour or so. Press out any liquid that> remains. > > Voila! Almond milk.> > > I'm looking for recommendations on editions of Tallievant> >and Menagiere -- spelling approximated. > > For 'La Viandier le Taillevent', the best translation out there> is by Terrence Scully.> Scully also wrote the excellent 'The Art of Cookery in the> Middle Ages'. > > 'Le Menagier de Paris' is most commonly referred to from> the translation by Janet Hinson.> > I hope this helps.> > > Emma> > Yers,> > Gunthar> _________________________________________________________________> Be the filmmaker you always wanted to be—learn how to burn a DVD with Windows®.> http://clk.atdmt.com/MRT/go/108588797/direct/01/
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