[Sca-cooks] cooking as art or service
Saint Phlip
phlip at 99main.com
Tue Jun 28 11:51:39 PDT 2011
Ah, I missed that one, but it sounds like a good idea ;-)
On Tue, Jun 28, 2011 at 2:21 PM, David Friedman <ddfr at daviddfriedman.com> wrote:
>> 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?
http://www.cnn.com/2010/OPINION/01/23/schneier.google.hacking/index.html?hpt=T2
Heat it up
Hit it hard
Repent as necessary.
Priorities:
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
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