[Sca-cooks] remove vs course

[tom.vincent at yahoo.com]

His post wasn't rude, it was concise.  Poetic, even.  Why, it was almost haiku. :)
 
 
Duriel
 
-*-*-*-*-*-*-*-*-*
Tom Vincent
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US Marines: Murdering toddlers to protect us from Saudi terrorists. 


----- Original Message ----
From: betta <ladylisabetta at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Monday, June 5, 2006 1:06:45 PM
Subject: [Sca-cooks] remove vs course


Huette, 
Seeing as the only two attempts you have made to me have been condescending and not polite in any such way.. 
 
I have those to say of my 24 years and 10 months of being in the sca, very very very very rarely have I seen the term course used instead of remove. I am not saying you are wrong I am just saying that here in the south this is what I have witnessed, so I will make an attempt when I am addressing you ( which I don't really see happening seeing as my very first post to the group you were rude and insulting enough to make a newcomer run and hide ! )  to use your preferred term 

Huette von Ahrens <ahrenshav at yahoo.com> wrote:
The term "remove" is a Victorian concept. The proper term for each individual
section of a feast is "course". To help you remember this, I have this mnemonic:

Please remove "remove" and add "course" of course!

Thanks.

Huette

--- betta wrote:

> Okay, 
> It is going to be French, and 4 removes 
> The last remove will be a desserts & salad remove
> 
> as said before it will be for roughly 80 people, we do have a lot of people on Atkins, and
> would like to have a balance for those who don't do the starches.. 
> 
> we also have a few non red meat & non pork eaters, so I am thinking at least one needs to
> include chicken.. 
> 
> anyone have links for period french cuisine?
> 
> and yes Clara I will schedule time to come over :) 
> 
> Lisabetta 
> 
> 
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