SC - leftovers

[Mark Schuldenfrei]

> Lord Ras offered:
>   Redacted fron a recipe found in Le Manegier de Paris, 1392-94 c.e.)
> 
> I'd like to share with you all, how I was taught to share redactions.
> Because I'd like to know what you all think.
> 
> Basically, give the source, and the original recipe, if you can.  If it was
> translated, provide information about the translation too.
> 
> Describe what you did, and why.  And how you did it.  For example, you might
> substitute cinnamon for cassia, because that is all you have.  Or, as in my
> Joutes example earlier today, I used a canned commercial broth, and
> therefore left out the salt that is called for separately.
> 
> Provide your final recipe, and instructions for cooking.  Lastly, give some
> feedback on what it was like, what could be better, what went wrong, and so
> forth.  To let others know where to pick up.
> 
> What do you all think?
> 
> 	Tibor

I think this is a good thing.  Having the original can make a great
deal of difference in how you reproduce it yourself.  For instance
(going back to the greens recipe again) I'm not sure where I could
find broccoli rabe if I tried, but I have borage in my garden, and
violets all over my yard (pesticide-free, too!), and beet greens are
often found still attached to the beets around here.

And hearing what was tried that didn't work, and why, will prevent me
from making the same mistake -- or will let me reproduce it if the
difference is something I consider a desireable outcome!

   Alys of Foxdale          Shire of Stierbach, Kingdom of Atlantia
 mka Sallie Montuori               Chantilly, Virginia, USA
foxdale at wolfstar.com