Text 18179, 103 rader
Skriven 2011-11-23 15:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: missing things 245
==========================
 NB>> How extensive is the Relay system
 ML> So far as I know, it's just a test market thing and so far
 ML> only in Charlottesville and Richmond.
 NB> Ah, that would explain why it wasn't familiar... ;)  Interesting
 NB> concept, though... :)

Sort of a rethinking of an old idea. You place your order
ahead of time, get it later; that sounds kind of 19th century,
doesn't it.

 ML> Thinking about it, there was some curds and wheyish aspect
 ML> to it: she thought the texture was horrid, but I really
 ML> enjoyed it.
 NB> And of course, it's too late to ask her (short of a seance), and even

I've no desire to wake the dead, thank you.

 NB> if you could, she'd probably have (possibly intentionally) no memory of
 NB> such a disastrous (to her) occasion...  ;)  I have a sister who would
 NB> take that sort of reaction by a child of hers to what she perceived as
 NB> a disaster, as a proof of that child's perversity..  (G)

[grin, I think]

 ML> Title: Mike Stock's Pie Crust
 NB> There seems to be a problem with some of the directions on this
 NB> recipe.. they fade off into the blue...  like:
 
Ah. I didn't really look that hard. Someone (Carless Gay, I
think, but it could have been someone else) glommed a whole
lot of recipes from a list called The Dinner Table and
forced them into MM format. Bunch of mine, too.

==

 ML> Funny thing, that brain, how it can be so fine tuned and then
 ML> once the "it's okay" circuit has been put into place, it can
 ML> be so oblivious.
 NB> Probably keeps us from going crazy...  ;)
 
Indeed. If we didn't have ways of streamlining our thought
processes and filtering our perceptions, we'd be so busy
that we wouldn't be able to actually do anything. And if our
ancestors hadn't done so, they would have been eaten up.

A DISH OF SCALLOPS "Isicia Ex Spondylis"
cat: Apicius, Roman, reconstruction, starter
yield: 36

1 lb scallops, lightly sauteed in olive oil
1 c Wheatena
2 1/2 c water
3/4 ts salt
3 lg eggs
3/8 ts freshly ground black pepper
caul
rich fish stock
olive oil for frying

Mince cooked scallops very fine. In a non-stick sauce pan,
combine Wheatena, water and salt. Bring to a boil. Reduce
heat to medium low and cook until very thick, stirring to
prevent burning (about 5-6 min). When it starts sticking
to bottom immediately remove from heat. Cool. Combine
wheat mixture, scallops, eggs and pepper thoroughly. Wrap
a heaping tablespoon in a piece of caul. (Note: If you are
not using caul eliminate this step). Repeat until all
of mixture is used. Heat olive oil in a frying pan. Lay
croquettes in pan with the fat seam side down. If you are
not using a wrapping then drop by large tablespoonsful into
hot oil. Brown and turn. Drain on absorbent paper or cloth.
Repeat until all are cooked.

To serve: place an ounce  of fish stock on plate and put 3
croquettes in center. These are also good without sauce and
are very flavorful at room temperature.

In the following recipe I finally decided on a coarser
wheat product than the original experimental recipe used
after reading several posts from Adamantius and others
on the SCA-Cooks list. If you do not use Caul or another
similar type of wrapping be sure to allow the batter to
fry until it is firm on one side as it is extremely tender
and difficult to turn it if you try to do so too soon. The
color should be 'well-browned'. Of course, if you use the
caul as intended in the original you will not have this problem.

The finished product looks very similar to small oblong pouches
nice and brown with a crispy outside covering. The interior is
moist and sweet very much like the sweetness of oysters. If you
do not use the caul the product looks amazingly like fried
oysters and could, with little imagination, be used as an
illusion food to represent that product. I did not particularly
care for the base fish sauce but others may find it quite tasty.
I garnished it with fronds of reconstituted dry seeweed.

A redaction by L. J. Spencer, Jr.
collected at florilegium.org


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