SC - cooking list

[Marisa Herzog]

How do you make your coffee?

I have no knowledge of how it was prepared in the past, but a few years
back I had the opportunity to take a couple trips to Saudi Arabia.
Having dinner at a Saudi home I was offered coffee that tasted like
nothing I'd had before. (My initial thought was that I was drinking
turpentine, but it grew on me surprisingly quickly.) The coffee was very
pale in color (unlike, say, Turkish coffee) and had the overwhelming
flavor of cardamon. I tried to get instructions on making it, but the
language barrier made it difficult.

The way it was served was interesting too. It was poured from a pot
whose spout was partially plugged with dried palm fronds that presumaby
filtered the grounds as it was poured.

Do you (or does anyone else) have instructions on making this kind of
coffee, and perhaps an idea of how far back it goes?

- --Bill, new to the SCA and as yet unnamed in Ansteorra
(bills at aurora-gas.com)

>----------
>From: 	Uduido at aol.com[SMTP:Uduido at aol.com]
>Sent: 	Friday, June 13, 1997 5:51 AM
>To: 	sca-cooks at eden.com
>Subject: 	Re: Re(2): SC - Caffeine in period
>
>In a message dated 97-06-12 16:32:00 EDT, you write:
>
><< That's what I thought I remembered for Europe.  I don't think tea is any
>   better, but *please* (whimper, beg) correct me if I am incorrect. >>
>
>If you ever attend a feast or an event where I am , please feel free to look
>me up. As a Middle Eastern/Late Persian persona I ALWAYS have a pot of coffee
>brewing for all who have need. No period conflict in my camp. :-)
>
>Lord Ras (Uduido at aol.com)
>