SC - Cream (A LOT OFF TOPIC AND WAY TOO SILLY)

[Donna J. White]

Well, if we all understand calf fries, then what does that say about the
French?

Genevieve
(French, mundanely and societally)

On Thu, 21 Aug 1997 17:12:48 -0500 gfrose at cotton.vislab.olemiss.edu
(Terry Nutter) writes:
>Hi, Katerine here.  Lionardo suggests checking Platina, on the basis 
>that
>Lombardy Custard should be a custard from Lombardy.
>
>Are French fries from France?
>
>The name suggests that somebody at some point that that there was 
>something
>distantly Lombardy-like about the custard.  Custard recipes in Italy 
>(and
>Lombardy was not always part of Italy; for that matter, Italy was 
>hardly
>a single entity) may be relevant, but they also may not.
>
>In other words, I'd look, but I'd take what I found with a grain of 
>salt.
>Even if the dish was invented by someone who went to Lombardy and like 
>
>something he had there, it doesn't follow that he used the same 
>techniques
>when he tried to reproduce it.
>
>Cheers,
>
>-- Katerine/Terry
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message 
>to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe 
>SCA-Cooks".
>
>============================================================================
>
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================