[Sca-cooks] A digression on the Rochester Garbage Plate

S CLEMENGER sclemenger at msn.com
Sat May 9 08:58:54 PDT 2009

d'oh! That makes perfect sense! I think I just had the soup image stuck in 
my head....
--Maire, who thinks she's going to have to have soba noodles and scallops 

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, May 08, 2009 10:13 PM
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate

> On May 8, 2009, at 10:58 PM, S CLEMENGER wrote:
> > Nom!
> > Trying to visualize that combined with udon, though....
> > I am full of the fail tonight....
> > --M
> Functionally, probably not too different from using any of the Asian
> variants on barbecued pork, except this pork swims. The flavor and
> texture are different, but insomuch as it's slices or chunks of a
> larger hunk-o-protein with a sweet glaze on its outer surface, it
> probably behaves pretty similarly.
> Adamantius

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