[Sca-cooks] Tomatoes( was Philip)

[Micheal]

 I simply didn`t get the chance which I apologize for . The more books I 
find the large the subject. I do enjoy books, thank for the note on Stefan`s 
been done did carried on and past.
----- Original Message ----- 
From: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, January 12, 2006 6:32 PM
Subject: Re: [Sca-cooks] Tomatoes( was Philip)


>I sent a list of resources for you about Paella, but you haven't commented 
>or even acknowledged my
> post.
>
> But if it is tomatoes that are more important to you then this
> article is imperitive for you to read:
>
> "Sixteenth Century Italian and Spanish Tomato References" by Johnnae llyn 
> Lewis, Helewyse de
> Birkestad, and Brighid ni Chiarain.
>
> You can find this in Stefan's Florilegium Archive.
>
> http://www.florilegium.org/
>
> It was written by three of the most respected cooks in the SCA, two of 
> whom are Laurels, and the
> other should be in my opinion.
>
> Huette
>
>
> --- Micheal <dmreid at hfx.eastlink.ca> wrote:
>
>>  Greetings
>>  Philip sorry you seem to have taken that the wrong way, it was meant to
>> make you laugh. I could really care less about Valencia Paella, but 
>> tomatoes
>> now that's important.
>>  Admantious share the scotch with Philip, no fault , no fowl. But when 
>> does
>> a pan, pot, bowl, cease to be simply a Pan?
>>  Lilinah of course half and half,  jest and serious. Finding an earlier 
>> date
>> for the acceptance of tomatoes would be .
>>  Christianna ketchup indeed has a natural mellowing agent. Thanks it 
>> depends
>> of course on how old the ketchup really is. Which was the question.
>>  Da
>>
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>
>
> Remember that while money talks, chocolate sings.
>
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