SC - Period Recipes
maddie teller-kook
meadhbh at io.com
Wed Jun 4 15:18:29 PDT 1997
Melissa Martines wrote:
>
> I also think SOME effort should be made to use _medieval-type_ foods.
> I don't want to go to a "feast" and get spaghetti, pizza, or
> hamburgers and hotdogs and fried potatoes. (This has happened to me at
> smaller events). To me, that ruins the medieval ambiance we are
> trying to create.
I fully agree. As a feastocrat myself, I try to at least present the
ambiance of medieval feast. I try not to use blatantly non-period items
(modern corn is one that comes to mind). When I do period dishes, I may
make them secondary to the main course (usually roast beast of one kind
or another). I have also been very successful doing complete period
feasts with very few crumbs left when it was all said and done. I think
balance is important.
> I don't think it's necessary to document every ingredient in every
> dish (I've seen laurels using Cheez Whiz in the kitchen) or even
> document every dish, but a medieval feast should be a feast.
True again (tho I'd hope someone would shoot me if I was ever caught
with Cheez Whiz in the kitchen---big grin). There is a wonderful cook
in my barony that has really knocked out wonderful 100% period feasts.
Her feasts could be entered into Arts & Sciences (think about that one
Clarissa!!!!).
>
> I'm not trying to offend or intimidate anyone, and I realize that
> documentation occurs at all levels -- In fact, if I had had to provide
> documentation of my first feast, all I could have said was "It's
> English!" Now that I've been feastcratting and researching longer, I
> documented every recipe in the last feast I did (not because I had to,
> because I wanted to).
No offense taken. And i think it is great that you documented your
feast. And the fact you wanted to says a lot.
>
> I just don't want to be served spaghetti again.
Well...spaghetti is OK provided it isn't served with marinara sauce and
meatballs--grin. (After all, it is rumored Marco Polo brought some back
from China--grin)
Meadhbh
More information about the Sca-cooks
mailing list