[Sca-cooks] NOT from the NY Times food section, but...

Linda Peterson mirhaxa at morktorn.com
Tue Aug 5 08:10:16 PDT 2008

I vaguely recall something about it in the movie Tampopo, concerning the 
method of killing and preparing the turtle. It seemed to be concerned with 
the tenderness of the meat mostly.
 	Mirhaxa, lover of trivia
   mirhaxa at morktorn.com

On Mon, 4 Aug 2008, S CLEMENGER wrote:

> *Live* turtles? What, uhm, possible culinary edge does vivisection give to a
> dish containing live turtles? I don't feel at all squeamish about the
> shark's fin, although I'd probably avoid it because of mercury
> contamination.....
> --Maire's admittedly western mind is boggling at that one....
> ----- Original Message -----
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Monday, August 04, 2008 8:47 PM
> Subject: [Sca-cooks] NOT from the NY Times food section, but...
> Other morally questionable food practices —
>> such as eating shark’s fin and cutting up live turtles — don’t
>> appear to bother them so much.
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