[Namron] SCA cooks.

[variglog at sbcglobal.net]

Fried or grilled and seasoned alligator (and the meat comes from the tail)
makes an outstanding appetizer, and is usually found in better Cajun
restaurants.

Now, for the typical Medieval European, encountering a gator or croc
(crickey, she's a beauty!) is probably the last thing he or she needs to
worry about, but I cannot help but wonder if specimens of large lizards were
regularly imported from the Nile region, especially during the Renaissance
when trade routes were becoming well established.  The dragon lives!

A snake encounter, on the other hand, would be very possible for those
living on the Continent or in England.  And if a good cook encountered a
large enough snake, snake may very well have found his way into the stew
pot.

Could make some interesting feast menu possibilities...

And as I look at my pet Nile Monitor, she's giving me that very stern "don't
you even think about it!" look as she recoils her tail

Wolfgang

----- Original Message ----- 
From: "John Hurst" <jhurstsca at cableone.net>
To: "Barony of Namron" <namron at ansteorra.org>
Sent: Friday, October 14, 2005 7:15 PM
Subject: Re: [Namron] SCA cooks.


> Well, Cabelas has venison, buffalo and antelope as well as wild boar and
> elk, but I still don't really like their pricing.   No, they don't seem to
> have alligator, but I HAVE seen that at Wally World on occasion, though
not
> often.  Amongst the frog legs, shark steaks  and mahi mahi fillets.
>              Ewen MacG.
>