SC - The siege cook challenge.

[Terry Nutter]

 Alys Katharine wrote:

<stuff snipped>
The recent Interkingdom Cooking/Brewing/Vinting Collegium was a quiet,
mediumly attended affair.  It perhaps should have been entitled the
Interkingdom Cancellation Collegium.  Some four or five instructors
cancelled, most within the last week before the Collegium.  There were
some neat classes.  Deb Hense from Calontir intrigued people with her
tasting of umpteen different kinds of shortbreads, showing how the
change of one ingredient affected the taste, texture, etc. of a
product.  Balthazar impressed people with his pinecone carved from a
radish.  It was so impressive (as were his other carvings) that one
class member stayed to carve and cut various things to make my salmon
come "alive" with cucumber scales, fins, eyes, etc.

<more stuff snipped>

Deb Hense's Society name is Kateryn de Develyn.

The Ingredient Substitution class is one that anyone can put together.  I 
use some commonly mentioned hard-to-find or unusual ingredients and provide 
some alternatives that have been suggested to me over the years.  So people 
taking the class, can actually taste galingale, cubebs, leeks, shallots, 
lovage, etc.  and directly compare the tastes to the suggested 
substitutions.  The part that everyone remembers however, is the many kinds 
of shortbread that I make to emphasize the importance of knowing your 
ingredients as to their texture, taste, appearance properties before 
substituting blindly.  This last class had 23 types of shortbread because 
the local chain grocery stores started carrying a bunch of new (small 
packages only) flours. So, everyone at the symposium got to try out the new 
flours - filbert, chickpea, blackbean, rye, barley, rice, millet, etc...

I actually liked the chickpea one best of the new flours. This one was also 
gluten-free (for those with wheat allergies) but held together real well.

And a lot of people remember the vinegars - simply because so many people 
say they don't like vinegar. I have the following: white distilled, 
apple-cider, wine-vinegar, 4 yr. balsamic and 12 yr. balsamic.  By the time 
people get to the balsamics and especially the 12 yr. balsamic, they 
suddenly find out that it really wasn't the vinegar they didn't like - it 
was just a type or types of vinegar.  That 12 yr. stuff is almost 
sipping-whiskey good. Flavor beats acidic bite every time!

Kateryn de Develyn
Kingdom of Calontir



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