[Sca-cooks] Leftovers, questions and discussion [long]

Fields Family Farm fields at texas.net
Thu Sep 9 19:16:45 PDT 2010

> Now, if one had access to vinegar, why not simply pickle the meat while
> fresh?
What if you, as the cook, forgot and left the meat out and it turned?
Wouldn't you want to avoid that blame for the waste?
What if you were given a budget to buy meat and you bought older meat,
because it was cheaper, and then pocketed the rest?
What if you had some bad meat, and some good meat, and you were allowed to
take what was left home after you cooked for your lord?
What if you were a vendor and your supplier brought in some meat that was
just turning and wanted you to sell it?


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