[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
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