SC - Re: A couple questions . . .
Morgan
morgan at mt.net
Sat Oct 4 11:38:17 PDT 1997
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.
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