[Sca-cooks] lethal drinks

Dragon dragon at crimson-dragon.com
Mon Jul 21 15:00:42 PDT 2008

Antonia Calvo wrote:

>They worked that way in Caid when we were part of Caid :-)

Ah yes, I had not forgotten that you once were part of Caid, I just 
was thinking about the hear and now in "downtown" Caid as it were (I 
have no idea how things are done in Western Seas, just the core area 
in California and a sliver of Nevada).

>And, actually, booking isn't something that just happens.  We went 
>to quite a bit of effort a few years ago to get people into the habit.

Understood. And probably easier to arrange and enforce with a 
smaller, less geographically distributed group. I don't think anyone 
here has made much of an effort to be consistent from event to event. 
Some do book reservations, some don't. I honestly do not know of 
anyone taking any information on food issues. When I cook, I 
concentrate on cooking, the business side (other than the buying of 
food) is not something I want to get involved in.

>Oh, don't get me started... and definitely don't get me started on vegans...

They baffle me.

I've never understood the "moral" or "ethical" issues that have been 
stated by many as the root of their choices. I grew up raising 
rabbits and eating them, going fishing, and would have gone hunting 
too had I had the opportunity.

But you know what really disturbs me?

The people who will order a steak well-done. I can vaguely understand 
medium-rare, but well-done is an abomination... tragic... it's just not right.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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