[Sca-cooks] marzepan from munich

[Phil Troy / G. Tacitus Adamantius]

Also sprach Mary Morman:
>Adamantius wrote:
>"If you don't mind my asking, why do you want to buy it in Munich 
>and go to the trouble of getting that much of it home, when you 
>should be able to get it more or less locally? If nothing else, I'll 
>bet there's a SCAdian who'd be glad to make it for you at cost or 
>for a sufficiently low markup as to make it cheaper, more 
>convenient, and at no lesser quality than an imported product?"
>
>I often go to the UK, most often York, at this time of year and have 
>found that the marzepan that I buy from confectioners there is far 
>superior to anything I'm able to buy here in Colorado.  So I figured 
>that it was a "European" thing and that since I'm going to Munich 
>this year instead of the UK that I'd try to get a batch there and 
>bring it home to use for my 12th night feast.
>
>Elaina

Okay, that makes some sense. I was seeing it as a potential 
comparison between "the best marzipan you can find in the US", which 
would probably be homemade, and a commercial import. If we assume 
commercial products all around, that makes a difference.

Adamantius
-- 






"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If they have no bread, you have to say, let them eat 
brioche."
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", pub 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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