[Sca-cooks] charcut

[Stefan li Rous]

Lyse asked:
> Umm...Olives?

Well, yes. Aren't you aware of the large, carnivorous olives? The  
ones they hold in the feed lots until they are stuffed full of  
anchovies (yum!)? And the lessor, vegetarian olives they stuff with  
garlic or pimentos instead? I've heard that the young ones are green  
in color, while some are allowed to age so they turn black, but many  
folks don't seem to like them as well.

>  -----Original Message-----
> Yes, charcut. was me shortening the word
> "charcuterie".  It encompases preserved meats
> (prosciutto, salamies, smoked fish, etc.), olives,
> pates, caviar, and other foods of that ilk.
>
> Eibhlin

Thank you. Even if you'd remembered how to spell it, I still wouldn't  
have realized what "charcuterie" was, and might still have asked.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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