[Sca-cooks] Interesting, OOP NY Times Food History article...

S CLEMENGER sclemenger at msn.com
Thu Jan 31 06:41:20 PST 2008

You mean, they haven't all died from heart-disease and obesity-related illnesses yet?
I like food--anyone who's seen me knows that, and I'm definitely a carnivore, but good gawd....
--Maire, shuddering at all the fat and white bread and beer carbs.....ugh....., and know that she'll never, ever understand people and food-eating contests (or events)
  ----- Original Message ----- 
  From: Phil Troy / G. Tacitus Adamantius<mailto:adamantius1 at verizon.net> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Thursday, January 31, 2008 3:11 AM
  Subject: [Sca-cooks] Interesting, OOP NY Times Food History article...

  > Another factor that probably contributed to the New York beefsteak’s  
  > demise: cost. While the New Jersey kind calls for only one cut of  
  > beef, New York beefsteaks entailed multiple meat courses, which  
  > ratcheted up the price.

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