SC - Redaction class on-line

[Philip & Susan Troy]

DianaFiona at aol.com wrote:

>      Sounds fun to me! I probably wouldn't have time to do them all, but
> watching other folks do them would be instructive too.
> Ldy Diana

Well, that is what we've been doing on this list since shortly after it
started, on and off. Offhand, I can recall detailed group examinations
of an Apician patina, Isicia ex Sphondylix, Hares in Papdele, Boiled
Perch, the dreaded Cuskynoles, several Tarts from different sources,
Sour Vetruce, and an abortive attempt at Mosserouns Florys. I'm sure
there are others I would recall if I actually thought about it for a
bit.

Then, of course, there have been a few siege cookery exercises, which
are also fun.

Obviously there is a limit to the number of simultaneously demanding
threads that the list can effectively deal with at once, but I suspect
that when we seem to be devoting all of our time to discussions on
cannibalism, corned beef, cabbages and kings, somebody would do well to
throw a period recipe that needs work into the ring, and see what
happens.

We had started out by using the simplest recipes we could find, for
beginners in the art of recipe redaction (God, how I hate that word!).
Some felt that we could now move on to intermediate stuff, but I gather
that there are enough relative newcomers to the list that might be
interested in the simpler stuff. Perhaps if people wanted to throw in a
particular recipe they are working on, at an appropriate time, like when
all we do is talk about Dan Quayle ;  ), it might be well for all of us
to be reminded of what this list is all about.

Standard format has been to provide the original recipe, with a
translation into English where available, necessary, and/or applicable.
Respondents would come back with a _working_ English translation of the
recipe, again, where applicable, and, ideally, a worked-out adaptation
for modern kitchens, with an explanation of why they did what they did.
It isn't required that anyone actually cook the dishes to do such an
adaptation, but in many cases it would be helpful to do so to test any
remotely questionable theories. Eventually it is considered a good idea
if the original postor of the recipe comments on the proposed
adaptations, and gives his or her own version. Whether or not this would
help anyone come up with a definitive adaptation of a given period
recipe remains to be seen on a case-by-case basis.

The great advantage of this method is that it is fairly democratic, but
not without the delicious thrill of anarchy. What will be conspicuously
absent, I assume, is a central authority to act as referee in disputes
based on intepretation, etc., except in cases where anyone who sees the
need may volunteer. This is what is politely known as "sticking one's
oar in," which has always, in the past, been an honored and welcome
activity.

Unless someone else has a big backlog of unaddressed period recipes,
I'll probably submit that "porrey chapeleyn" recipe for discussion
within the next day or two, or whenever it seems like we have nothing
better to discuss. I'd love to see what other people are working on,
also. Hint... Hint. I'm sure lots of folks have so much they want to
discuss they won't have time for my paltry onion soup recipe. Right?
Hint... Hint.

Adamantius, the subtle one. Hint.   
______________________________________
Phil & Susan Troy
troy at asan.com
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