SC - Re: A couple questions . . .

[Maddie Teller-Kook]

calculated mischief is invigorating - mary anne radmacher-hershey

	
	Good Gentles,

  I have a couple questions:
	1) I have a marvelous recipe for Barley-Mushroom Risotto taht while it is
from a modern source seems *perfectly* Period.  How can I introduce this ??
 The ingredients are all found within other recipes (barley, 'shrooms,
onion, allspice,broth)  and the cooking method also (slow simmering, adding
broth as absorbed)
	2) Is Lavender a period flavoring?  This month's Sunset magazine has a
nice article about using Lavender to flavor various dishes,  just about the
same ones I read about that use Roses or Elderberry for flavoring agents.
	3) What about subsitutions?   I am in the midst of gathering recipes for a
killer menu for Crown Tourney this next weekend,  and I was thinking about
the "Strawberye" but using cherries and Kirschwasser instead ('coz I have
cherries) 

	How adventurous is a "newbie" allowed to be without offending the
Authenticity Mavens or being sniffed at as OOP?   I don't have access to a
regular group, being in the nether regions of Artemesia, so I am relying on
you Good Gentiles to guide me before I make a grand Faux Pas at
competitions or impress people the wrong way.  

	One More:  can anybody reccommend a good sherry??  I am not much of a
drinker, and I have a recipe to try that calls for Sherry.  What >is< this
stuff?

	Thank you all for your attention
	Caointiarn
Who believes that Cooking, like Love is to be entered into with abandon, or
not at all.

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================