[Sca-cooks] Recipe Deal Breakers

Antonia Calvo ladyadele at paradise.net.nz
Fri Jun 6 13:29:42 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.
I absolutely flat-out refuse to do deboning.  I'm not very good at it, 
and it takes all damn day.  If I can get it boneless from the butcher, 
fine, otherwise, it's either bone-in or make something else. 
Fortunately, this is really never a problem-- deboning is what butchers 
do, after all :-)

Antonia di Benedetto Calvo 

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

More information about the Sca-cooks mailing list