SC - Re: A couple questions . . .

[Maddie Teller-Kook]

Greetings,
E-mail me privately and I will fill you in on some recipes I think you
will like.  Where are you from in Artemesia?  There is a family that
moved here (Ansteorra) from there about 4 yrs ago. Nice people...

talk to you soon!

meadhbh


Morgan wrote:
> 
> 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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