[Sca-cooks] listing of ingredients...
Adele de Maisieres
ladyadele at paradise.net.nz
Sun Feb 25 16:38:43 PST 2007
Nick Sasso wrote:
>All that said, it truly is each cook's particular choice how they wish to
>handle [ingredients lists and recipes].
>
>
Amen!
>I tend to shudder at what a Duke would tell me if he had approved a Feast
>menu for St. Benedict's Day only to find I gypsy-switched the local young
>lamb brewet with some inexpensive beef tongue I found in the market.
>
I don't think I've ever had anyone "approve" one of my menus. It's
mostly "here's some money, cook a feast, and bring me the change and
receipts when you're done". And tongue is delicious.
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
More information about the Sca-cooks
mailing list