[Sca-cooks] Basque Food
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Wed Sep 7 16:51:25 PDT 2005
On Sep 7, 2005, at 6:58 PM, otsisto wrote:
> Because I have not had squid ink before. It is a new concept to me
> and the
> picture isn't helping me be adventurous.
>
> Lyse
I've never had such foreign, ethnic food as lime Jello mold with
canned fruit suspended in it. I don't think I've ever had yams baked
with little marshmallows on top, either ;-). Need I even mention the
pictures of them that I've seen?
I can see how food cooked or with squid ink might be considered
unusual, though, although "unusual" needn't be a bad thing.
Adamantius, who likes an inky risotto
>
> -----Original Message-----
>
> OK, mebbee i'm just weird, but what is ewwwy about squid ink? I've
> used squid ink pasta for an all black food meal and i've eaten squid
> in its ink...
>
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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