sca-cooks Creativity
LYN M PARKINSON
allilyn at juno.com
Sat Apr 12 00:00:51 PDT 1997
Keilyn,
>> providing my diners and myself with a small experience of the Real
Middle Ages.<<
Probably this is where we are apt to hold different opinions. I have
long since accepted that there is no way of knowing how much anything I
cook is like a real medieval food. Remember Lord Ras' comments on the
four items he got with the same recipe? And it's more than that. The
methods you have grown up using--the taste, texture, flavor,
- --everything--varies with each cook. I have lots of Geman cookbooks, in
both languages. I've lived in Germany and eaten in private homes as well
as restaurants, but when I follow the same recipe, the result is quite
different. The only thing that's the same is the spaetzle, because I
learned it at Eberhardt's elbow, doing what he told me and showed me. I
try to redact recipes that conform to what descriptions we might have,
but I never kid myself that I've done medieval cooking.
Allison
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