[Sca-cooks] OOP: NY Times article on State Fair food competitions
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Wed Aug 16 08:25:13 PDT 2006
On Aug 16, 2006, at 10:38 AM, Anne-Marie Rousseau wrote:
> Hey! I'm still very much alive and kickin'!!!
> Tho I am always intrigued by the number of people who look all
> amazed at
> me...."you MADE these pickles/mustard/jelly???"
> --Anne-Marie, who used to get a couple hundred bucks in premium money
> every year from her county fair ;)
Well, that was sort of my point. It's possible that some of the
collective folk knowledge is dying out in or culture overall, but as
is often the case, it may fall to someone we know to restore it to
Is it just me, or does _half_ a prosciutto sound like a pretty
chintzy prize to be given by a prosciutto manufacturer? I mean, I
won't complain if one lands in my lap, so to speak, but I wonder if
you get to choose shank end from butt/hip end, etc. Unless half is
just the smallest increment they sell packaged separately, and they
figure a whole one is more than the average household unit can use in
a reasonable amount of time...
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Phil
> Troy /
> G. Tacitus Adamantius
> Sent: Wednesday, August 16, 2006 5:49 AM
> To: Cooks within the SCA
> Subject: [Sca-cooks] OOP: NY Times article on State Fair food
> I was intrigued by the statement that the people that have first-hand
> knowledge on how to pickle a peach are all dying off...
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
"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
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
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