SC - Period Butter churn (was Re: memories)

[CBlackwill@aol.com]

I like it!  I generally work the same way...I hate anything that is fake or
artificial...even to the point of never allowing even the thought of an
artificial Christmas tree or greens in my house.  I think I may borrow your
disclaimer the next time I cook a feast!

Kiri


Siegfried Heydrich wrote:

>     Just like margarine isn't butter. Emulsified oils, milk solids and
> chemicals isn't cheese. Maybe it's just me, but I absolutely refuse to cook
> with modern "healthy" food substitutes. If it says 'low-fat', 'low-calorie',
> 'Lite!', 'reduced fat', or anything even similar to that on the label, I
> will NOT buy it, will not have it in my kitchen.
>     My attitude is that someday, I'm going to die. Can't be avoided. So,
> given that. I'd rather die of something I like, than to expire from a
> buildup of chemical wastes and textured soy byproducts in my body.
>     Yes, if one lives like a monk, science has proven that you can live
> almost forever. The question is, under those circumstances, why on earth
> would you WANT to? I think Heinlein put it best - 'Dum Vivimus, Vivamus'!
>     I've been known to attach the following disclaimer below the posted
> ingredients list at events:
>
>     WARNING! Do not attempt to eat like this at home! This feast is prepared
> by a skilled professional. The ingredients used in this feast are completely
> natural, and contain no artificial additives or other concession to a
> healthy lifestyle. However, those with health issues should bear in mind
> that this feast contains enough calories to burn down Rome, and is capable
> of clogging up your cardiovascular system worse than the plumbing on a
> turkish cruise liner. In the unlikely event that you die during the feast,
> you will, at least, go with a smile on your face. Smileage may vary. CAVEAT
> GUSTOR!
>
>     In small print, of course.
>
>     Sieggy
>
> > I've seen it elsewhere, but can't remember where.  Or maybe it was one of
> those
> > "oral" things....I was told this by another cook back when I first started
> > cooking in the SCA.
> >
> > However, carob AIN'T chocolate!  I remember when folks tried to tell me
> that
> > carob was "just like chocolate" but better for you.  Wrong.  If I can't
> have
> > chocolate, I don't want carob.  ;-)  (end of rant, she said with a grin)
> >
> > Kiri
> >
> > >
> > > << Modern merchants sell Carob as an equivalent-substitute for
> Chocolate.
> > >
> > >  Therefore, Chocolate = Carob
> > >
> > >  Carob is demonstrably period, also called Manna or Saint John's Bread
> > >  [for the early summertime ripening of the sweet pods].
> > >
> > >  Therefore, we can call Chocolate "Mock Saint John's Bread" and eat it
> > >  too. >>
> > >
> > > The only place I have seen this claim made is in Fabulous Feasts.  Do we
> have
> > > any evidence for the use of Carob, St John's Bread , or Manna (or the
> > > equation of carob with the other two names) in the middle ages other
> than Fab
> > > Feasts?
> > >
> > > Brangwayna Morgan
>
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