Re: GBW Digest - 25 Apr 2001 to 26 Apr 2001 (#2001-87)

[turtle <serendip3@xxxxxxxxxxxxx>]

BRAVO!!!

k*

> From: AXT1221@xxxxxxx
> Reply-To: "Guild of Book Workers Discussion Group." <GBW@xxxxxxxxxxxxxxxx>
> Date: Fri, 27 Apr 2001 12:36:11 EDT
> To: GBW@xxxxxxxxxxxxxxxx
> Subject: Re: GBW Digest - 25 Apr 2001 to 26 Apr 2001 (#2001-87)
>
> Planetary Collage Saucier:
>
> I use a spoon to make/stir paste.  My spoons require no electricity, are very
> simple in design and can easily be used by the most fledgling member of a
> class or workshop.
>
> Earliest mention of the spoon I have found is in a diary/fragment of a
> chef/butcher (Marcici) attached to the entourage of Rupert of the Rhine
> (nephew to Charles I, who was later beheaded). The chef (he wrote) felt the
> flat, paddle-like conveyance was better for making the thick sauces that were
> favored by the French attache than the small stick he was accustomed to.
> Seems peculiar that a conceptual leap from stick to spoon should take so long
> to enter the literature of cooking.
>
> The nice thing about spoons is how they can cross cultural boundaries and
> also not be regulated by Public Utilities. No need for step down transformers
> from Radio Shack or complex export paperwork. Planetary Collage can make
> these spoons available if there is enough need. We have them in stainless
> steel, bamboo or some high tech resins which will withstand re entry
> temperatures. The latter will get all the paste from your double boiler
> without scratching your nonstick surface.
>
> Be sure to wash your dishes.
>
>
>
> Timothy C. Ely
> Irony Free-Zone
> 504 N. Mill St.
> Colfax, WA
> 99111
>
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