[Sca-cooks] Bouillabaise quote from NY Times...

[Phil Troy/ G. Tacitus Adamantius]

Also sprach johnna holloway:
>In terms of food history, it's pretty interesting.
>I mean how did the two little old ladies get from
>mixing cans of soup to calling it "bouillabaisse" and
>if they did this to "bouillabaisse" what else did they
>do to other things? Makes one wonder...

Good point. Maybe they mix corn and lima beans and call it succotash?

Adamantius, awaiting developments

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER