[Sca-cooks] Recipe Deal Breakers
Laura C. Minnick
lcm at jeffnet.org
Fri Jun 6 06:53:18 PDT 2008
S CLEMENGER wrote:
> When I first started doing SCA cooking, I had a horrible time with ooky
> textures--skinning chicken, mixing or shaping ground meat. Not the fault of
> the food...I simply have a horrible time with the texture thing--almost a
> phobia, although repeated exposure (and needing to bone and skin 40 lbs of
> chicken one time) has largely gotten me over it.
Oooh... I hate the slimy stuff too! But worse- I can't stand the smell
of boiling poultry. Nauseatnig. I can cook Chycken in Hocchee in camp
(well ventilated!) but not indoors.
"It is our choices Harry, that show what we truly are, far more than our abilities." -Albus Dumbledore
~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
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