53670Re: [Authentic_SCA] Re: NY Times article on Tudor food
- May 2, 2006
>I don't know.. If I attended a feast where they tortured a chicken, filled
> > Thanks for sharing! I love that the author describes the food
> > as "nouvelle ancienne cuisine"...that's fantastic. :-)
> I liked his reaction to the stuff in the Vivendier. The repeated "Oh,
> my God!" was particularly effective. :) The "not that I'd ever go to
> the extreme of trying it" comment made me immediately think "well,
> obviously you're not SCAdian!"
it with steamed mercury, then paraded it around while the neck hole clucked
with bubbling sulfur I'd be more then a little alarmed.
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