SC - sausage questions

[Philip & Susan Troy]

> From ddfr at best.com Fri Jun  6 01:19:34 1997
> Date: Thu, 5 Jun 1997 23:18:13 -0700 (PDT)
> X-Sender: ddfr at shell9.ba.best.com
> Mime-Version: 1.0
> To: sca-cooks at eden.com
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - Period Recipes
> Sender: owner-sca-cooks at eden.com
> Reply-To: sca-cooks at eden.com
> 
> At 10:00 AM -0500 6/5/97, Michael F. Gunter wrote:
> 
> >Perhaps some of the attitudes that have developed are because the non-research
> >mavens were approached the wrong way.  Instead of saying "That falafel
> >recipe is
> >totally non-period!" perhaps a different wording of "Falafel is wonderful!
> >And if
> >you take out the paprika and add a little buckwheat flour it's just like
> >it was
> >served in period."
> 
> I think an even better tactic is "I haven't found a period falafel recipe
> yet, but I did see something sort of similar in a 13th century Andalusian
> cookbook. Would you like to look through the cookbook and see if you can
> find something even closer? It's right here."
> 
> The objective is to get the person looking through the cookbook so he will
> see that there actually are lots of real, interesting, doable recipes that
> were written down in the 13th century. Whether or not he finds something
> close to falafel is a secondary issue.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
> 
> 
> 

Perfect, Your Grace.

Gunthar