[Sca-cooks] polenta

[Jane Sitton]

How about "potage des haricots bruns avec saucissons petites"?

Madelina

-----Original Message-----
From: Chris Stanifer [mailto:jugglethis at yahoo.com]
Sent: Monday, June 04, 2001 4:26 PM
To: sca-cooks at ansteorra.org
Subject: RE: [Sca-cooks] polenta



--- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> Cornmeal mush with bacon and syrup was a common farm
> meal in the Midwest
> when my parents were growing up.  Come to think of
> it, polenta was common
> farm fare in Italy.  Now they call cornmeal mush
> "polenta" in the U.S. and
> call it fine food rather than home cooking.  Go
> figure.

I'm going to start calling meatloaf "Country Style
Beef Pate", and Pigs-in-a-blanket "Forcemeat en
Croute"...  Now if I can just find a fancy French name
for Beanie Weenie...

Balthazar of Blackmoor