SC -beef stew, was period fruit pastries

Tue Apr 27 14:16:13 PDT 1999

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All I meant to do by stating I was raised in the South, was to give some =
background cooking history -- not raise the question of North vs South =
and all that entails.

Due to my Southern upbringing, I adapted very easily to medieval =
cooking.  Having been raised using bacon grease for frying almost =
everything and to flavor the rest -- not counting sweets, and to =
consider meat the most important ingredient of a meal made for easy =
adjustment to period cooking.  Lard for pastry doesn't faze me - even =
tho' we used Crisco as a modern substitute -- doesn't go rancid near as =
easily.

Laura
 =20

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<DIV>All I meant to do by stating I was raised in the South, was to give =
some=20
background cooking history -- not raise the question of North vs South =
and all=20
that entails.</DIV>
<DIV> </DIV>
<DIV>Due to my Southern upbringing, I adapted very easily to medieval=20
cooking.  Having been raised using bacon grease for frying almost=20
everything and to flavor the rest -- not counting sweets, and to =
consider meat=20
the most important ingredient of a meal made for easy adjustment to =
period=20
cooking.  Lard for pastry doesn't faze me - even tho' we used =
Crisco as a=20
modern substitute -- doesn't go rancid near as easily.</DIV>
<DIV> </DIV>
<DIV>Laura</DIV>  </BODY></HTML>

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