...but I'll bet the medieval version wasn't so appetizing. I have visions of moldy bread and half-spoiled meat, eaten because it was too expensive to throw away.

Watching the other segment of the show, in which the owner of a Philly steak place was slicing up perfectly good ribeye to put on a bun with a bunch of toppings and Velveeta cheese-like product almost made me cry. A good steak should be appreciated in its purest form, right off the grill, in a thick slab -- not cut up into sandwich bits and smothered with things that disguise its flavor. (sigh)