[Sca-cooks] Recipe Deal Breakers

Laura C. Minnick lcm at jeffnet.org
Fri Jun 6 06:53:18 PDT 2008

> 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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