SC - FAQ'S or "Frequent misinterpretations of Period Cookery"?

[Balano1 at aol.com]

Gunthar-
 
>  Okay, so what do you guys think? Should I make some sort of FAQ or
"Frequent
>  misinterpretations of Period Cookery" page? Maybe a type of "This subject 
> has been hashed to death and these are the conclusions of the list" thing?
>  
>  Or is it cool to just have some topics constantly popping up so a new
generation
>  of subscribers can learn the Truth?
>
  
An FAQ would be a great idea!! Maybe the more reactionary members of the group
would read the entire message or a response to a question before jumping in to
address an issue that wasn't even raised.  

Case in point - This spoiled meat issue arose from a comment (mine) referring
to the difference between "jerky" ( a method of preserving and preventing meat
from spoilage) and "jerked meat" ( a method of spicing and cooking non-
preserved meat to improve the flavor.)

 I innocently added, from my own real life experience, that "jerked meat"
being a relatively modern invention, was developed to cover or improve the
taste of lesser tasting meat, oftimes beacuse it has begun to go off.  I
mistakenly referred to it as "spoiled or rancid meat" because that is what I
would consider the same meat in my own kitchen.  I was not referring to meat
that had gone green and maggotty!  Gross!!!

Anyway - the horse is dead - the beating can stop and lets get on to more
useful & interesting topics.

Thanks and let us continue to strive to keep the list positive, educational
and non-redundant!  

Blessed Be all - Sister Mary Endoline
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