.....to think it was all going fine......one day the internet connection works without a hitch.....the next, when I've got video to post and the odd picture.......zip......nada.....bubkiss........?!&%*£$*!
So it's back to the mobile phone for this one, so you'll have to wait to see the video of Robin and his quality mincing.........of meat that is! Likewise with pictures of browne fryes, capoun in salome and poumes I'm afraid.
Today saw
Capoun in Salome
Ffylets en galentyne
buttyryd wortys
soupes jamberlaine
applade ryalle
dowcetts
poumes
hit the table....all with little problem......damn we're good!! To answer Doc's question from the other day, the capoun in salome tastes 'odd'......it's only chicken with almond milk on top but somehow it didn't taste like I was expecting.....nothing wrong with it, just 'different'!
Not many pictures again from me today, just the video that I'll post as soon as I can......not sure about Robert as I've not seen too much of him all day.....he was busy calculating when, if ever the sun might shine into his office......if anyone tells you to 'stick it where the sun don't shine' you now know that'll be his office as apparently the sun will never shine in through his window!!
No idea what we'll be cooking tomorrow.....off to plan that now over a pint......or two.
2 comments:
We hope the poumes turned out nicely and will be in touch about German cuisine in C18. Maria
Odd? Hmm ... could be the combination of the almond milk and saffron doesn't quite mesh with (overpowers) the chicken? Is it the lack of other flavorings (e.g. cinnamon, ginger)? I'm trying to imagine the flavor of lenten slices combined with chicken - I'll have to try it out and see what you mean.
From what I can tell, this is not a common recipe in medieval cookbooks (and there's probably a reason why). The recipe "Capons in dorre" from MS Pepys 1047 has some similarities, but isn't an exact match. I'll keep looking for other versions - maybe there's one out there that would work better.
On another note, have you tried any of the "chopped liver" sorts of recipes?
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