[Sca-cooks] Fw: more food challenges!- Angostura Bitters

[Phil Troy / G. Tacitus Adamantius]

Also sprach Sue Clemenger:
>What? You're French? or a barbarian? Geez....Ida thunk you were Roman....
>--maire

Actually, I'm a Briton under the Roman occupation. A Roman in the gloamin'.

A.

>
>Phil Troy / G. Tacitus Adamantius wrote:
>
>>Also sprach Sue Clemenger:
>>
>>>Good recovery....looks like you measure up! ;o)
>>>--maire
>>
>>
>>I try very hard never to go over the line. People find that gallin'.
>>
>>A.
>>
>>>
>>>Phil Troy / G. Tacitus Adamantius wrote:
>>>
>>>>Also sprach Sue Clemenger:
>>>>
>>>>>"gilled" liver? Had it been underwater long enough to turn fishy 
>>>>>or something?
>>>>>--maire, pondering the raising of underwater veal, and wondering 
>>>>>where the Rock is.....
>>>>
>>>>
>>>>
>>>>Nah, it was so rich he had it portioned into half-cup serving 
>>>>sizes. The half-cup measure he used was called a ____.
>>>>
>>>>>Phil Troy / G. Tacitus Adamantius wrote:
>>>>>
>>>>>>I used to work for a guy named Mark May, who made a sauce for 
>>>>>>gilled calves' liver with a carrot/stock reduction, cream, 
>>>>>>rosemary, and bitters. It was surprisingly good, but you could 
>>>>>>only eat about three or four ounces of it anyway before your 
>>>>>>entire body sorta went, "BLUMMMMPHHH".
>>>>>
>>>>>
>>>>>
>>>>>
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>>>>
>>>>
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