SC - Re: sca-cooks V1 #87

[L Herr-Gelatt and J R Gelatt]

>>The advantage of consulting The List? I had found an old cookbook with
>>ethnic recipes, and picked out the "most ancient" to try at the "day after
>>the feast" feast on labor day weekend . I made the infamous spanish "Pizza"
>>dish, and people ate it (and some complained while they were doing it). No
>>one had ever told me peppers weren't period, and I never had The List as a
>>resource.
>
>>Toodles,
>>Aoife,
>
>But finding that out didn't require the list that I thought we had been
>discussing, which was supposed to be sorted by time and place. All you
>needed was a list of what ingredients came into use in europe in late
>period or post period--which you can already find in the Miscellany (and, I
>expect, other places).
>
>
>David/Cariadoc
>http://www.best.com/~ddfr/
>

Yes, but perhaps we  weren't as technologicaly gifted in 1984? In addition,
I was fairly new to the sca (8 months) and had one month to pick up where
someone else (the head cook)had dropped the ball. No menu. No budget
knowledge. No clue about historical cooking. No one to ask. And, no idea the
Miscellany existed. I think I did a pretty good job, despite the peppers.
Folks came back for seconds.

You see, your grace, I had actually wandered, at a previous event, into the
kitchen and had been sighted stirring a pot while the (former) cook was out
gathering violets. Someone with an (in)convenient memory remembered. Thus an
SCA cook was born (or rather, drafted :).   They're a different species than
your average-or-garden variety cook. It's that manic look in the eye. And
the room devoted to nothing but historical cookbooks. And the 10-gallon pots
hanging in the garage, waiting for the next event.


Aoife, on zero caffeine this am.
"Many things we need can wait. The child cannot."
				---Gabriela Mistral, Chilean Poet 1889-1957