[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1114 - 18 msgs

[chirhart_1]

A deep down south righton Master A. from master C.
----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <mailserver2 at verizon.net>; <sca-cooks at ansteorra.org>
Sent: Sunday, December 16, 2001 10:28 PM
Subject: Re: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #1114 - 18 msgs


> Marian Rosenberg wrote:
>
> > I come back from 6 weeks offline and 4 weeks before that of being too
busy for the list, 18 messages in a digest and not a single one on period
cooking.
> >
> > Has the list changed so much while I was gone?
>
>
> I'm not sure what's in the digest you reference, but,
>
>
> A) Kumiss, marzipan, venison cookery and rice puddings from Gervase
> Markham are, last time I checked, related to period cooking, as are the
> words recently added to Cindy's glossary of period cooking terms.
>
> B) Why would you think a list for SCA cooks, who are cooks in the SCA
> and similar types, would devote all their time and interest to period
> cookery? We're asked to trim our posts, change subject lines as
> appropriate, and when things get absolutely off-topic for even this list
> in its very broadly-defined subject matter, either we get a clue on our
> own or Count Gunthar asks us to end it. However, we are not now, nor
> have we ever been, expected to confine subject matter solely to period
> cookery, even though this is a major interest for most on this list.
>
> C) You've raised this complaint before, and if you've read the notes
> Adamantius


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