[Sca-cooks] Idea for an A&S Entry
ladyadele at paradise.net.nz
Wed Jul 1 19:21:33 PDT 2009
Phil Troy / G. Tacitus Adamantius wrote:
> On Jul 1, 2009, at 8:20 PM, Antonia Calvo wrote:
>> ?? I'm not supposed to mention the mete þat is icleped cuskynoles?/
> Not mentioning cuskynoles is an unofficial, never-mentioned, but very
> real part of the Great Cooks' List Cuskynole Detente.
> The short version is that there was more than one thread here on
> different interpretation of the recipe, taken primarily from two
> As I recall (you can check the Florilegium if you absolutely need
> to), one camp held that the illustration of the English version of
> the recipe, as it appears in Hieatt's "Curye On Inglysch", indicates
> that the layers of filled dough are subdivided into cells, looking a
> bit like one of those large, filled Cadbury chocolate bars.
> The other position was that that illustration was of several units of
> the finished product, assembled in a group, and that each was a
> separate, rectangular, ravioli-like portion.
> The fact that the earlier version of the recipe that appears in
> French appears to have a somewhat different illustration simply
> underscored the fact that the illustration may not be the ultimate
> ex-cathedra guide to the appearance of the finished product.
> The entire exchange was civil, but it did kind of go on for about 914
> years, and some innocent bystanders were made a bit uncomfortable. On
> the other hand, there are also people that fail to comprehend that
> argument, when rules of engagement are observed, need not be
> acrimonious, so there was probably some assumption of an angry,
> heated exchange that wasn't actually all that bad...
Riiiight... I can certainly see how a thing like that might precipitate
a 900 Years' War. I won't mention cusky^H^H^H^H^Hthose objects again :-)
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
More information about the Sca-cooks