- Nov 15, 2013
> ska: Baron Caleb ReynoldsLast Canterbury Faire I was given the job of hand-grinding about a cup of peppercorns to a
> I found the part about how long it took them to pound a couple of
> pounds of almonds into powder, to make marzipan, incredible. I used
> a cusinart the last time I made almond milk and that took a while to
> grind the almonds down to powder. Even after watching this program,
> I can't believe that it was done by hand and no one took revenge for
> being forced to pound and grind almonds all day long.
powder. I spent around 45 minutes on it before I rebelled.
The Cook had good reasons for giving me the job -- there was no grinder, electric or twisty
manual, available, and she made the choice to use fresh ground spices because they are,
well , freher. I argued that fresh spices were OK for last-minute garnishing but as this stuff
was to go into a dish for cooking, perhap purchasing pre-ground would have been a saner
choice....We agreed to differ :-)
But then I admit, my approach is a Pelican one, where you eliminate as much work as
possible with, one hopes, minimal/acceptable compromise to the product. This is in regard to
a multi-day camping event where you don't want to make random volunteers spend hours
and hours on relatively pointless jobs they wil resent; if it had been a special supper-dooper
feast, then you might be willing to make your hand-picked kitchen crew suffer for the output.
katherine kerr of the Hermitage, in the Crescent Isles,
Barony of Southron Gaard, Kingdom of Lochac