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I feel I should quote from Godfather III - I feel I should quote from Godfather III - Illadore's House o Crack Page 2

About I feel I should quote from Godfather III

Previous Entry I feel I should quote from Godfather III Nov. 17th, 2010 @ 01:15 pm Next Entry
A number of people (journalists, bloggers, commentators on my Livejournal and friends of mine) have all asked that my own emails be posted to set the record straight. They're included below.

I would like to be clear: I am only providing this text for the record as I feel uncomfortable with some of the things that have been implied in public. I am pleased that Ms. Griggs and Cooks Source has done as I have asked, I am truly grateful for all the support that I received (BIG THANK YOU), and I wish Ms. Griggs no ill will and hope that this matter can be considered closed soon for all of those involved.


My emails:Collapse )
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From:Erynn Schwellinger
Date:January 14th, 2011 06:18 am (UTC)

Late-commer comments

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Having come to this story via cracked, and therefor your pie recipies (I'm English and have a passion for apple pie) I'd like to make a recommendation if it ever becomes a possibility. Though modern by anyone's standards, Bramley apples have become the British quintessential cooking apple. If you can get them, try them. It's not easy in the US. But try it, for a sample of how tastes change.
I've yet to find an american apple that comes close; and anyone who loves apple pie should try Bramley at least once.
Hope my suggestion is not to forward. Your website looks like great fun - if a bit too precise for medieval recipes ;) - along with your book recommendations.
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From:Erynn Schwellinger
Date:January 14th, 2011 06:26 am (UTC)

Re: Late-commer comments

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I'd also like to ask, in complete ignorance if not innocence, if the crust-like recipe shouldn't be using lard, and the filling one using beef-fat processed in the same way, the name of which I have forgotten. Both were very popular historically, if I remember, particularly since they taste so damn good and don't waste the animal. The other advantage is that lard is weirdly good for us, comparatively speaking, for the modern health-conscious. Better than butter. Weird but true. I can find sources. Of course, it's also harder to get un-hydrogenated. I'm rambling a little due to it being late and my being unable to sleep, also because the internet is mostly anonymous and therefor I am aloud to look stupid without repercussions.
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From:illadore
Date:January 14th, 2011 01:07 pm (UTC)

Re: Late-commer comments

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The thing I loved the most about this whole adventure was that I had so many people get interested and talking about medieval food. :)

The actual Elizabethan recipe discusses how to make the crust-like substance (aka the coffyn) and that is one of my biggest conclusions -- that the crust was meant to be eaten. It says specifically: " make your coffyne after this maner take a little faire water and halfe a disshe of butter and a little safron and set all this vpon a chafyngdisshe till it be hote then temper your flower with this vpon a chafyngdissh till it be hote then temper your floure with this said licour and the white of two egges and also make your coffyn."

Which translates to: Make your coffyn after this manner: take good water and half a dish of butter and a little saffron and set all of this upon a chaffing dish til it is hot then temper your flour with this liquid and two egg whites to make your coffyn. -- more or less. I am not an English Elizabethan major so my translation could be a bit wrong but it looks about right. (Nor am I a journalism student. Just a foodie.)

From that, I've surmised that the recipe does not call for lard and did not put it in it. Could they have put lard in it? Of course. :) I just have no proof that they did.



Edited at 2011-01-14 01:09 pm (UTC)
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From:Erynn Schwellinger
Date:January 14th, 2011 03:53 pm (UTC)

Re: Late-commer comments

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Thankyou for being awesome.
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From:Anneliese Farbrother-Intelligentretail
Date:March 17th, 2011 04:07 pm (UTC)

Hi! So glad to hear it worked out okay.

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Hi, I saw the Cook's Source story trending on Twitter a while ago (along with thousands of other people), and I wondered at the time how it would work out. Just stumbled across this page today, and it's great to hear that you actually got the donation and the apology - well done there. :D When I finish work I've got to go read Gode Cookery; looks like there are tons of recipes worth trying there. :3
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