[Sca-cooks] Funeral foods ...

[Sue Clemenger]

I adore PF, but if I had those kind of unfortunate memories attached to the
music, I'd shudder, too!
Glad to hear he's your "ex!"
--maire

----- Original Message -----
From: "Judith L. Smith Adams" <judifer50 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, April 07, 2006 10:15 AM
Subject: Re: [Sca-cooks] Funeral foods ...


> Annotated Alice... this is, quite coincidentally, the second time
someone's mentioned Alice to me in the past 24 hours... Time for a
re-read...
>
>   This may be more than anyone wants to know, but PF give me the creeps..
I still have nightsmares of my (long ago and now long ex-) inebriated spouse
singing along to "The Wall" as he danced and wove his way through the
house...  the message being a personal punishment for me and very
frightening to our then-toddler...  I have a VERY love-hate relationship
with PF...  Love all that angst... but...
>
>   For something completely different... Interesting the way Brit-speak
lumps foods in categories a bit differently than in American:  "Meat" "Pud"
"Sweet" and so on...  American course descriptions tend to be less
economical, I think, though we do have "Dessert" "Cookie" as lump-it-in
classes... maybe just not the same ones...
>
>   Judith, mumbling a bit and in need of caffeine transfusion
>
> "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
wrote:
>
> On Apr 7, 2006, at 12:48 AM, Susan Fox wrote:
>
> > On 4/6/06 7:51 PM, "Judith L. Smith Adams"
> > wrote:
> >
> >> So we have "sweetmeats" and "nutmeats" and flesh-meat, fish-meat,
> >> and ????
> >> Any other such??!
> >
> > "White meats" meaning dairy foods.
> >
> > If you don't eat your meat, you can't have any pudding! [Pink
> > Floyd moment
> > there, I'm back now.]
>
> I believe somewhere in Martin Gardner's "The Annotated
> 'Alice'" (which is, as the name implies, an copiously annotated
> edition of Lewis Carroll's books about Alice Liddell, or the first
> two, anyway), there's a lot of commentary about when the course
> structure of an English dinner changed. I forget the details, but
> apparently the order of service between the meat and the pudding was
> swapped one way or the other.
>
> This actually makes some sense, if you view the pudding as an
> accompaniment to meat (say, Yorkshire pudding, often cooked alongside
> the meat, served with gravy, etc.), and used to bulk out/extend the
> meat itself, versus puddings used as desserts, as sugar and dried
> fruit become less like luxuries. At some point there's this shift...
>
> But yes, I am now hearing, in my head, a voice like a drill-sergeant
> screaming, "How can you have any pudding if you don't eat your
> meat???" To which I helpfully respond, "Well, see, sergeant-major, in
> the 19th century..."
>
> etc., etc.
>
> Adamantius (never much of a PF fan, and who used to sing "We don'
> need no steenkeeng badges" to that tune)
>
>
>
>
> "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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