SC - Pig parts - OOP, OT
Peters, Rise J.
rise.peters at spiegelmcd.com
Wed Apr 4 08:58:23 PDT 2001
If these were chicken, turkey or cow bones we'd chorus "make stock." Why
does no one make pork stock?
> -----Original Message-----
> From: sdrake [mailto:steldr at home.net]
> Sent: Wednesday, April 04, 2001 11:49 AM
> To: sca-cooks at ansteorra.org
> Subject: SC - Pig parts - OOP, OT
>
>
> Speaking of parts of a pig - we got half a pig this last
> weekend and part of
> it is a package of neck bones. What on earth am I going to
> do with them??
>
> Mercedes
>
> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Jenne Heise
> Sent: Wednesday, April 04, 2001 9:37 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Running an Inn???
>
>
> > I dont know how many persons will want to run me out a town
> for this, but
> > how about something simple. How many inns served the kind
> of meals we
> have
> > at feast?
>
> I don't know. Do we have any information about what period
> Inns served? The
> only
> information I have about historic inn service is from the
> Regency period,
> where people
> could order a very tolerable supper, dinner or nuncheon to
> which they could
> invite
> friends to, at a respectable inn.
>
> By the way, has anyone ever had 'pig's cheek'? and if so what
> does it taste
> like?
>
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise
jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "The worst thing I can say of a person is, 'they couldn't be
> bothered'."
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