[Sca-cooks] Fish at feasts

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu Nov 20 12:42:00 PST 2008

On Nov 20, 2008, at 3:39 PM, Pixel, Goddess and Queen wrote:

> On Thu, 20 Nov 2008, Susan Fox wrote:
>> aeduin wrote:
>>> Darachshire's Black Oak Lodge frequently serves fish.  And not  
>>> just salmon, though we've done that a few times.  Mussels have  
>>> been done also.  Plus, Dame Selene did a quite tasty bouillabaisse  
>>> for the Friday Night Soup Kitchen.
>> Thank you for that nod but to be fair, I probably should have  
>> offered another soup as well because there were some anti-fish  
>> folks there and they were not happy. A salmon would be happy to  
>> die, knowing how it would cause such ecstasy to so many when YOU  
>> smoke it!
>> Funny about salmon, maybe people think of it as an Honorary Meat  
>> because it is red and stays reddish when cooked? Selene
> Or because you can serve it in steaks. Salmon, tuna, marlin,  
> swordfish--they come in steaks, steak is meat, so therefore they  
> must be meat. :-)

Both are good a bit rare...


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