SC - Re: Spice Use and Food Poisoning, etc.

[LYN M PARKINSON]

Katerine,

>>I recently spent several weeks working with a professional
on a paper for the Oxford Food Symposium trying to establish just what
the
heck makes something a galentine <<



What are the chances of us getting a copy of that paper?  It's
information we could all benefit from knowing.



I agree with you about not 'knowing' what a recipe will be like.  I've
been cooking from medieval sources--with growing improvement and
authenticity--for about 16 years, and I can't always tell.  For that
matter, trying a recipe several different times with possible variations
makes a difference every time.  Just varying the amount of 'faire water'
makes a difference between a soup, a stew, an easily spoonable solid, and
something that just barely doesn't stick to the pot.



But as for the vast array of medieval recipes, not all of us have access
to all the reprints.  Even confirmed book buyers like myself may not have
found and acquired every source.  We have to go a little easy on the
cooks with less experience, helping rather than chiding.  That's one good
use for this list--if a Feast Master has a good source of xxx in season
and can't find a receipt, we can always ask.



Allison