tag:blogger.com,1999:blog-301791108611372665.post8756224290888570719..comments2024-01-29T03:04:24.219+11:00Comments on Flinders Family Freer: Excuse me, but you're getting it all wrongAnonymoushttp://www.blogger.com/profile/12315551718688781746noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-301791108611372665.post-43893322234313958912010-09-19T19:19:47.857+10:002010-09-19T19:19:47.857+10:00And inventive cusine tends to get born out of pret...And inventive cusine tends to get born out of pretty desperate conditions... and today's poverty food becomes tomorrow's haute cuisine... Oysters were once used to bulk out stew. Caviar was made from fish eggs probably after high lord muck prigged the fish and left the peasants with the guts.Anonymoushttps://www.blogger.com/profile/12315551718688781746noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-67229345078941229062010-09-19T02:46:11.872+10:002010-09-19T02:46:11.872+10:00People keep forgetting that exotic local cuisine i...People keep forgetting that exotic local cuisine is what happens to the peasants after the lords have eaten all the good stuff. The first person to try frogs legs really wasn't presented <i>cuisses de grenouille</i> by a restaurateur. <br /><br />[And I believe it is still illegal in Boston to serve the hired help lobster more than twice in one calendar week. Tastes change.]Reverance Pavanehttps://www.blogger.com/profile/01217657347160811310noreply@blogger.com