[Sca-cooks] Recipe Deal Breakers
Antonia Calvo
ladyadele at paradise.net.nz
Fri Jun 6 13:29:42 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.
>
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
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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