[Sca-cooks] cooking as art or service

David Friedman ddfr at daviddfriedman.com
Tue Jun 28 11:21:58 PDT 2011

>Cook it very carefully, and  serve it to someone else?

Skin it, put the skin on something more tasty, I think a goose, and serve that.

>On Tue, Jun 28, 2011 at 9:29 AM, David Friedman 
><ddfr at daviddfriedman.com> wrote:
>>  Actually, I think the best approach is to follow Chiquart's advice for
>>  peacock.
>>>  Isn't roasting the most common way to cook a pelican? Something about
>>>  marinating them in a cider and ginger beer mixture.
>Saint Phlip
>So, you think your data is safe?
>Heat it up
>Hit it hard
>Repent as necessary.
>It's the smith who makes the tools, not the tools which make the smith.
>.I never wanted to see anybody die, but there are a few obituary
>notices I have read with pleasure. -Clarence Darrow
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

David Friedman

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