SC - canning

[Marisa Herzog]

  > That was one of the two reasons I wrote so many "cook's choice" items into
  > the list.  The other reason was that with the presence or absence of just
  > ONE ingredient, you can change the entire menu.
  
  Oh, yeah!  I realized later, and said to myself, "Hey, jerk! Three
  pounds of unshelled almonds works out to about 1 1/2 pounds shelled.
  There goes the subtlety!"

I was wondering about that.  But, if this had been a real cooks challenge,
and not a virtual one, the distinction would have been obvious.

   
  > I'd urge everyone to try and think about what sort of list YOU could make:
  > one that didn't contain anything foolish, and which doesn't constrain the
  > cook too much (everyone makes Blanc Mange) and yet is narrow enough to
  > challenge.
  
  Naw, I was gonna make Mortrews with the pork, some chix stock, and some
  breadcrumbs, but I couldn't think of anyone who could face that on a
  July afternoon...

Actually, that sounds nice.

   
  Some time I'll look for Master Richard the Poor's challenge to the Known
  World's Cooks to redact his period receipt for To Make A Floffer Notter.
  Probably along similar lines.

I suspect it starts "First, kill one Floffer." (:-)

	Tibor
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