[Sca-cooks] Using local butcher shops
Vitaliano Vincenzi
vitaliano at shanelambert.com
Wed Apr 4 09:41:36 PDT 2007
Thank you, I actually read that one a few weeks ago. :)
Stefan li Rous wrote:
> Last Friday, Lord Vitaliano mentioned:
> <<< We are fortunate in our area to have a traditional butcher shop that
> does sell beef, pork, chicken, lamb, and other oddities. All solution
> and hormone free stuff too. And the prices compete with the local big
> name grocery stores, so 90% of my beef comes from there. In fact, ALL of
> the meat for the feast I am doing in September will come from there.>>>
>
> It already sounds like you are making use of your local butcher shop.
> However, I thought that this article on building a relationship with
> your local butcher might be of interest to you, or perhaps others
> here. This was posted by Adamantius back in the early days of this list.
>
> HC-butchers-art (13K) 10/ 4/97 For Headcooks - How to work with
> your local
> butcher.
> http://www.florilegium.org/files/FEASTS/HC-butchers-art.html
>
> Stefan
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
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--
Lord Vitaliano Vincenzi
aka Shane Lambert
http://www.periodfood.blogspot.com
Shire of Rokeclif: http://www.rokeclif.org
Kingdom of Northshield: http://www.northshield.org
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