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

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu Jan 31 08:12:07 PST 2008

On Jan 31, 2008, at 9:41 AM, S CLEMENGER wrote:

> 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)

Honestly? I think I'm gigantically more bothered by restaurants  
serving a twenty-pound cheeseburger (or whatever its weight is),  
where, if you can finish it, it's free. Or the equivalent in steak.

This is a simple meal of beef, bread, salad and beer, under "all-you- 
can-eat" conditions. I'm sure some people abuse it, and lots don't.

One could probably argue the no cutlery aspect as being part of an  
eating contest mentality; Damon Runyon specifically mentions this in  
his classic story "A Piece of Pie", but it may also simply be some  
sort of historical throwback.

I've often thought that if I weren't in the SCA, the hobby for me  
might be to research and recreate nineteenth-century New York City  
gang culture. After fighting events you go out for steaks, beer, and  


>  ----- 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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