[Sca-cooks] Burt Wolf venting

[Marilyn Traber]

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Message: 9
From: "Stephanie Ross" <hlaislinn at earthlink.net>
To: <Trimariscookslist at yahoogroups.com>,
   "SCA Cooks List" <sca-cooks at ansteorra.org>

Burt Wolf eats up trivia like it's a big bowl of pasta and still leaves roo=
m for a slice of sinful pie.


HERK - I suppose that will be news to Paul Buell - Bal-po soup is pretty
damned zippy without peppers in it!

>Szechuan food wasn't spicy until Portuguese traders brought chili peppers
t=
>o China.

SNERK - and what pray tell were they milking in europe to make cheese out
of? And where did they gett all of that fine beef that we have so many
recipes for? And I am sure that there is a great deal of science fiction
written my Cato and other classical writers who did entire books on
agriculture and animal husbandry. Feh!

>"The first cattle ranch was in Florida," Wolf says. "No one in Europe knew
=
>how to raise cattle (except) a small group of people in Spain. And by
1530,=
>they had big cattle ranches in central Florida."

ROTFLMAO!!!!!!! As if being a professional chef today has diddly-squat to do
with knowing food history!!!!!!!

>You'd think Wolf, who has reported on the global food scene for years,
woul=
>d know everything there is to know about food. Every episode, though, held
=
>some surprises.

>"It was amazing," he says. "Every day I was walking around saying 'I
didn't=
> know that, I didn't know that.' " He learned the most, he says, about
chil=
>i peppers.


<hairball attack>
</hairball attack>
WHen will they hire me to do research for them, or any of us for that
matter? WOuldn't it be wonderful to have people finally get things right?

margali
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