[Sca-cooks] Ye Olde Menu: Dormouse, Anyone?
V O
voztemp at yahoo.com
Wed Oct 12 09:59:07 PDT 2011
That is just the loudmouth "Celebrity' cooks who want people to spend big bucks on "New trendy" type foods because they don't know any better.
Mirianna
________________________________
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 12, 2011 9:22 AM
Subject: Re: [Sca-cooks] Ye Olde Menu: Dormouse, Anyone?
I'm amused by the assumption that cooking historically means the ingredients will be much more expensive. I've done an entire feast from Libro di cucina / Libro per cuoco with four courses, 3-5 dishes per course, historicla serving methods and all for $10 a head. Still, I couldn't be more happy that they've finally gotten over the false idea that anyone would used expensive spices on rotten meat. :)
In joyous service,
Raffaella
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 12, 2011 4:57 AM
Subject: [Sca-cooks] Ye Olde Menu: Dormouse, Anyone?
The Wall Street Journal for this am catties this article titled "Ye Olde Menu: Dormouse, Anyone?" which asks
"Had enough bacon ice cream and Korean barbecue? The next food trend-in-the-making may be for you—Ye Olde Recipe."
http://online.wsj.com/article/SB10001424052970203499704576624851086404190.html
Johnnae
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