SC - A Real Siege Cook Challenge
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Wed Jul 30 08:39:47 PDT 1997
> 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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