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มา...ผมจะอธิบายให้ฟังนะ..คือพายปลาไหลเนี่ยนะมัน...
With that, Fish Pies: to instruct the person who will be doing this jobbecause not everyone is a master of ithe should get his fish, that is, good bellies of tuna, good big filets of carp, good big fresh eelsand of all that he should get the quantity that is needed for the number of pies that he is ordered to make; take all of it and cut it into good-sized pieces and set it to cook in a good clean cauldron appropriate in size for the amount you have; when it is cooked, take it out onto fine tables which are good and clean, and cull through all your fish to remove any scales or bones, then chop it up well. Get good candied figs, prunes and dates and slice these up small, to the size of small dice; get pinenuts and have them cleaned thoroughly and get candied raisins and clean them well so there are no seeds left; of all of this take an amount proper for the amount of the fish filling you are making, wash it well in white wine, then mix it in with your fish in a fine pan. Then get another pan which is good and clean in which you will clarify good fine oil; when it is clarified put enough of that oil into your filling for that amount of it, then set it on hot coals to heat up, and stir it continuously with a good spoon. Then get good spice powder and put in a reasonable amount of it, and a lot of sugar. Then order your pastry cook to make large or small pie shells for you, and they should be covered.
Terence Scully, ed. and trans. Chiquarts On Cookery: A Fifteenth-century Savoyard Culinary Treatise. New York: Peter Lang Publishing, Inc, 1986.
...เข้าใจยัง...
ปล.ไม่รุ้เลยว่าพายปลาไหลจะพ้องเสียง 2 สัญชาติด้วย...ซึ่งก็ต้องขอขอบพระคุณงามๆนางาจังด้วยนะ
(...พูดจบก็ค่อยๆบรรจงเบญจางคประดิษฐ์เบาๆบนหน้าตักงานาจัง...เพื่อให้เข้ากับคลิปช่วงหลังๆที่คุณฝอยเอามาแปะ...ซึ่งมันบ่งบอกอะไรได้หลายอย่าง - -")
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ปลาวาฬภูเขา   
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10 ก.พ. 54 09:54:13
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ความรู้สึกของ แกะดำ มันเป็นอย่างนี้เอง{แตกประเด็นจาก A10097817}
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อิอิ
