[Sca-cooks] Re: chocolate: the costuming passion - OOP--

[Phil Troy / G. Tacitus Adamantius]

On Feb 19, 2006, at 12:02 AM, Susan Fox wrote:

> Ah, but good Master, I sense in you a kindred spirit in manifold  
> ways.  You
> "get it."  Too many of the worldly folk fail to understand the  
> artistic
> frame of mind -- or even that what we do is an art at all.
>
> Sad, innit?
>
> Philosophically,
> Selene C.

Sad indeed. Mind you, if all I have is crap whiskey and crap coffee,  
I'm really not the snob I'm sometimes assumed to be. But that doesn't  
mean one shouldn't strive for the best that the prevailing conditions  
can offer.

Adamantius


>
>
>> Well, this begs the question, what other way is there than to use the
>> best ingredients you can get? I was always taught not to cook with
>> any booze I wasn't willing to drink, and  wouldn't waste good booze
>> on bad coffee. I _might_ conceivably use a lower-octane cream, but if
>> I had the good stuff, I'd certainly use it.
>>
>> This is about respect for our art, folks ;-)
>>
>> Adamantius
>>
>>
>>>
>>> On Feb 14, 2006, at 9:17 PM, Susan Fox wrote:
>>>>
>>> [snip]
>>>>
>>>> But then again, I'm the nutcase who made Irish coffee out of
>>>> Jamaica Blue
>>>> Mountain, Tullimore Dew and Devon Clotted Cream so I can't talk
>>>> much.  [It
>>>> was a wake, 'nuff said.]
>>>>
>>>> Selene Colfox
>
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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

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