SC - SC Re: New CA: French Food in the Renaissance

[Elysant at aol.com]

In a message dated 09/04/1999 6:40:49 PM Eastern Daylight Time, 
CmUaSrKgYaNlOiLES at 99main.com writes:

> Subj:  Re: SC - SC Re: New CA: French Food in the Renaissance
>  Date:    09/04/1999 6:40:49 PM Eastern Daylight Time
>  From:    CmUaSrKgYaNlOiLES at 99main.com (margali)
>  Sender:  owner-sca-cooks at Ansteorra.ORG
>  Reply-to:    sca-cooks at Ansteorra.ORG
>  To:  sca-cooks at Ansteorra.ORG
>  
>  To me the nestles chocolate tastes waxy, hershey's is what i
>  grew up eating and like, and find dove chocolate seems to
>  fill teh godiva niche when I cant find anything by tobler...
>  margali
>  
>  
>  > 
>  > Having just read "The Emperors of Chocolate" it's Hershey that has that
>  > desinctive curdled and burned milk taste. It's because of the way they
>  > condense their milk. BTW above named book is very interesting, and will
>  > never let you look at chocolate, at least M&M/Mars and Hershey's the same
>  > way again.
>  > 
>  > Anya
>  > 
>  To respond, take out the word "cuskynoles"
>  
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>  Date: Sat, 04 Sep 1999 18:44:54 -0400
>  From: margali <CmUaSrKgYaNlOiLES at 99main.com>
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>  To: sca-cooks at Ansteorra.ORG
>  Subject: Re: SC - SC Re: New CA: French Food in the Renaissance
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