SC - Help thinking up a class......

[Mary Denise Smith]

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Does anyone know who taught these classes and if they are email
accessible?  This sounds fascinating, and do-able for me, but I would
love to get my hands on any pointers or class notes they had to
supplement what I already know on the topic!

While I haven't made an absolute decision yet, this is a definite
contender....

Ruadh
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Date: 23 Apr 98 03:05:45
From:Mary Denise Smith <costumemag at earthlink.net>
To:sca-cooks at ansteorra.org
Subject:Re: SC - Help thinking up a class......
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<I took a GREAT class in Calontir, where she had a bunch of ingredients
and their possible substitutions. We got to compare all kinds of
vinegar, why wild rice isnt a good sub for white rice, why you cant
really use some spices in place of others, what the heck does a
lignonbery taste like anyway, etc. The piece de resistance is that she
had made three batches of rice. One used yellow food coloring, one used
tumeric and one used saffron. She also made numerous batches of
shortbread, subbing in different kinds of sugar (turbinado, white,
brown, etc) and different flours (rice vs whole wheat, etc) and
different fats (butter vs margerine vs oil). Kitchen Science! and no
more "hmm...well, this SHOULD be fine..." :)>

A class like this was just offered at Known World Arts & Sciences
Symposium in the Outlands. It got rave reviews.

Hope this helps.

Mary Denise Smith
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