SC - don't cringe too bad....
Diana
tantra at optonline.net
Sat Mar 25 18:46:24 PST 2000
On 25 Mar 00, at 1:25, sca-cooks wrote:
>
> sca-cooks Saturday, March 25 2000 Volume 01 : Number 2050
>
>
>
> In this issue:
>
> Re: SC - don't cringe too bad....
> Re: SC - Sabrina Welserin English translation/translator programQuestions?
> Re: SC - Sabrina Welserin English translation/translator programQuestions?
> Re: SC -
> Re: SC - Interested
> Re: SC - Mediaeval cookbooks to begin with
> Re: SC - Tablemanners query
> Re: SC - don't cringe too bad....
> Re: SC -
> SC - Macrows vs the computer
> Re: SC - Interested
> Re: SC - don't cringe too bad....
> Re: SC - don't cringe too bad....
> Re: SC - table eating utensils
> Re: SC - don't cringe too bad....
> Re: SC - don't cringe too bad....
> Re: SC - Mushrooms
> Re: SC - don't cringe too bad....
> Re: SC - Macrows vs the computer
> Re: SC - table eating utensils
> Re: SC - Mushrooms
> Re: SC - don't cringe too bad....
> Re: SC - Interested
> Re: SC - dutch ovens
> Re: SC - Sabrina Welserin English translation/translator programQuestions?
> SC - cookbook sources
> SC - children's activities and cooking
>
> ----------------------------------------------------------------------
>
> Date: Fri, 24 Mar 2000 16:43:03 -0800
> From: lilinah at earthlink.net
> Subject: Re: SC - don't cringe too bad....
>
> >Alas, most Boston Market memories will be just that, memories. The
> >company went out of business a few months back, I'm suprised you found
> >one to eat in, they all closed around here. Perhaps yours was a
> >franchise that was privately owned.
> > Christianna
>
> Actually they reorganized under a chapter 11 filing, then they were
> bought out by some other huge corporation, although i'm forgetting
> which one, so quite a few of their restaurants are still open.
>
> There's one a few blocks from me. I walk past it when i go to the
> supermarket, and it's always packed. One day the smell got to me and
> i bought some. NEVER AGAIN. Not my thing. There was just something
> about the reheated flavor of the chicken that i found unpleasant.
>
> Especially since i discovered i can buy at a VERY gourmet shop an
> equal distance from me in the opposite direction, a whole, roast,
> *much* better quality chicken for the price of Boston Market's half a
> chicken, institutional mashed potatoes and one soggy vegetable.
>
> I can open an can of string beans or corn at home if i want Boston
> Market quality.
>
> And i can smash my own potatoes. Besides i like having bits of skin
> and lumps in my potatoes, rather than who knows how they're processed
> industrial ones - and i smash mine with real butter and lots of
> garlic.
>
> Sorry, i'm really NOT in a grumpy mood, i was just very disappointed
> with what i had at the Boston Market - i didn't expect gourmet, but i
> also didn't expect that reheated poultry flavor.
>
> Anahita
> just strongly stating yet another opinion
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 16:39:16 -0800
> From: Valoise Armstrong <varmstro at zipcon.net>
> Subject: Re: SC - Sabrina Welserin English translation/translator programQuestions?
>
> Kiri said:
> > << I have a copy, spiral bound, privately printed by Valoise, that I acquired
> > at
> > Pennsic either last year or the year before. It doesn't have the German
> > text,
> > but just the English.
>
> Frederich added:
> > I will look at mine again, it has been awhile, mine is probably the same.
>
> The only version that I know of that has been published with the
> transcription of the original text has a translation into modern
> German on the facing page. Is that what you have? It's the one
> published by the Carl Winter Verlag that Thomas gave the ISBN for
> earlier in this thread. As far as I know, there isn't a version of
> the original with an English translation published together, but you
> could approximate that by printing out the text Thomas has on his
> page with the translation that's now on Duke Cariodoc's site.
>
> Valoise
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 19:53:56 EST
> From: Tollhase1 at aol.com
> Subject: Re: SC - Sabrina Welserin English translation/translator programQuestions?
>
> In a message dated 3/24/00 7:44:50 PM Eastern Standard Time,
> varmstro at zipcon.net writes:
>
> << The only version that I know of that has been published with the
> transcription of the original text has a translation into modern
> German on the facing page. Is that what you have? It's the one
> published by the Carl Winter Verlag that Thomas gave the ISBN for
> earlier in this thread. As far as I know, there isn't a version of
> the original with an English translation published together, but you
> could approximate that by printing out the text Thomas has on his
> page with the translation that's now on Duke Cariodoc's site.
>
> Valoise >>
>
> I will dig up my copy tonight, its up by the bed, doesn't everyone read
> cookbooks before they go to bed. You know, the Joy of Cooking, the Joy of
> Sex, same book, different directions. Both are good to the last .......Oops,
> Papa Gunther only wants stuff fit for his living room.
>
> Name held to protect the guilty.
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 20:34:55 EST
> From: Mordonna22 at aol.com
> Subject: Re: SC -
>
> In a message dated 3/24/2000 10:41:14 AM US Mountain Standard Time,
> Gwynydd_of_Culloden at freemail.com.au writes:
>
> <<
> Personal cheques are often not really a useful alternative because cheques
> written out against my bank (the ANZ) are not easily presentable in other
> countries (I am in Australia). Also, I am very nervous about sending a money
> order because it is the next best thing to real money and, as such, there are
> none of the safeguards which apply to cheques and credit cards.
> >>
>
> How about Traveler's Checques?
>
>
> Mordonna the Cook,
> SunDragon's Western Reaches
> Atenveldt
> (m.k.a. Buckeye, AZ)
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 18:59:09 -0700 (MST)
> From: Mary Morman <memorman at oldcolo.com>
> Subject: Re: SC - Interested
>
> well, the usual method was to put the two cocks in a circular pit and wait
> for one to kill the other while everyone stands around and makes bets.
>
> elaina
>
> On Fri, 24 Mar 2000, a a wrote:
>
> > Hello I'm interested in medieval cocking. not that I know a lot
> > but I like to know more
> > Regards Cat.
> > ______________________________________________________
> > Get Your Private, Free Email at http://www.hotmail.com
> >
> > ============================================================================
> >
> > To be removed from the SCA-Cooks mailing list, please send a message to
> > Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> >
> > ============================================================================
> >
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 21:35:04 EST
> From: Acanthusbk at aol.com
> Subject: Re: SC - Mediaeval cookbooks to begin with
>
> 'Lainie is right, when you see Old English, you'll know it. I own a reprint
> of an Old English herbal that might as well have been written in a foreign
> language. Middle English on the other hand is not difficult at all once you
> get past thinking in terms of modern spelling. I compare it to my son's
> spelling (1st grade!) who has been taught in his "Writer's Workshop" at
> school to spell phonetically if the word is not one of the handful he is
> supposed to know. If you sound a Middle English word out in most cases the
> modern equivalent is quite apparent, and if you read a fair amount of Middle
> English you soon reach the point where you only occasionally need to look up
> a definition.
>
> Amanda
> Acanthus Books
>
> In a message dated 3/23/2000 12:15:37 PM Central Standard Time, lcm at efn.org
> writes:
>
> > Old English/Anglo-Saxon- looks like German or Norse. Weird letters. Only
> > a few familiar-looking words.
> >
> > Middle English- a few weird letters, a handfull of German-looking words,
> > quite a few French-based words. An extra 'e' on the end of words. You
> > can read portions of it at sight.
> >
> > Early Modern English- fairly easily read, especially if you read OUT
> > LOUD and think 'Shakespeare'. Few funky spellings, but pretty
> > strightforward
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 21:52:47 -0500
> From: Philip & Susan Troy <troy at asan.com>
> Subject: Re: SC - Tablemanners query
>
> Seton1355 at aol.com wrote:
> >
> > Well, actually, can you discribe in detail *how* you ate your macros?
> > Phillipa Seton
>
> Hmph! The very idea! I've never eaten any type of programming language
> in my life. It is abnormal and indigestible.
>
> Now, the _macrows_ I ate were picked up one at a time, between the
> fingers, usually somewhere near the middle, and lowered into the mouth
> from slightly above, steering clear of the neatly trimmed Romano-Celtic
> facial foliage...ever see pictures of Danish people eating herring
> fillets? Something like that.
>
> Adamantius
> - --
> Phil & Susan Troy
>
> troy at asan.com
>
> ------------------------------
>
> Date: Fri, 24 Mar 2000 18:20:20 -0800
> From: Sue Clemenger <mooncat at in-tch.com>
> Subject: Re: SC - don't cringe too bad....
>
> I was always under the impression that that left hand/right hand business was
> found in cultures/countries not commonly considered part of Western Europe.
> Besides...about 10% of us out here (myself included) are left-handed.
> - --Maire
>
> LrdRas at aol.com wrote:
>
> > In a message dated 3/23/00 4:36:05 PM Eastern Standard Time, Aldyth at aol.com
> > writes:
> >
> > << The fundraiser also featured no silverware, as they thought
> > medieval man ate without utensils. >>
> >
> > Actually, they did eat without utensils other than a knife until relatively
> > late in period. This is the reason why you only use your right hand to serve
> > yourself food with (your left being used for personal cleansing).
> >
> > Since the truly rich had spoons (which were, in fact, sometimes distributed
> > to guest but are almost never distributed at SCA feasts), I use only my knife
> > at feast table and my fingers (although I did receive a period spoon as a
> > gift from a very special artisan from the Barony of Blackstone which I use
> > 'rarely').
> >
> > Ras
> >
> > Ras
> > ============================================================================
> >
> > To be removed from the SCA-Cooks mailing list, please send a message to
> > Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> >
> > ============================================================================
>
> ------------------------------
>
Maire writes:
> I've heard of vegemite, and even seen it for sale in a local
> store, but what on _earth_ does it taste like?
More like Marmite than anything else I've encountered, but definitely
the superior of the two :-)
Edward Long-hair
Southron Gaard, Caid
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