[Sca-cooks] this list was a worrisome quote from Le Menagier

[Johnna Holloway]

SCA-Cooks is probably one of the only places where one can post
this sort of question and actually have a range of responses on and
off the topic.... I mean how many other lists actually have people
on them that can actually pull  Power's The  Goodman of Paris,
Brereton and Ferrier's edition, the modern French edition of the
same by Karin Ueltschi, and the Slatkine Reprints edition off the shelf 
and check
all those versions at 11 at night. This is what makes it different from
a number of the other lists and makes it incredibly useful.
As a reference librarian, I was taught to never discount the question or the
questioner.

Johnnae
(and yes the spouse and son were wondering
what it was I was doing so late at night)


Phil Troy/ G. Tacitus Adamantius wrote:

> Also sprach vicki shaw:
>
>> We can go round and round and round on this and never get anywhere.
>
> Yes, but do we need to get anywhere? ;-)
>
> But thass okay. This list is SCA-Cooks, and while it frequently 
> centers on food, both period and general, it's devoted to the 
> interests and issues of the cook in the SCA, and that's been known to 
> include garb, general history questions, Hostess Twinkies, and a bunch 
> of other stuff. Wondering why the author of one of our more commonly 
> used recipe sources saw fit to include this information is appropriate 
> subject matter for this list, I'd think.
>
> Not that I'm not about to do the Delete Key Boogie on this subject 
> myself, mind you...
> Adamantius
>