SC - Good secondary/overview sources on medieval food

[Jenne Heise]

Seton1355 at aol.com wrote:
> 
> Thanks Alison.
> Good advice about the poultry sheers.  I was just thinking today that one
> gets what one pays for.  Do you think that it would be a savings to shell out
> for a good pair and then I could buy whole chickens and cut them up myself
> (am thinking of my own family, not festocrating)  Or do you think that the
> pennies saved from cutting up whole chickens isn't really worth it (agian, in
> terms of only having to cut up about 1 chicken a week)

Oh, it very definitely is worth it. Last night I cut up six pounds of
chicken wings into their joints in about five minutes; wing tips for the
stock pot, buffalo wings for the rest. Six pounds of wings is a fairish
amount, no big deal but I really think it went faster than with a knife:
the shears kind of find an opening for you and slip between the bones
with none of the trial and error you might find ("ah, just a sixteenth
of an inch to the left next time") using a knife.
 
Adamantius... looking at the thermometer and seeing 103.6, and thinking
of chicken soup
- -- 
Phil & Susan Troy

troy at asan.com