SC - My Upcoming feast... An Idea (p2)
Gretchen M Beck
grm+ at andrew.cmu.edu
Fri Oct 16 09:37:40 PDT 1998
>>>>>>>>
What I meant was (two cups of coffee later)... would it be possible
to be able to show the evolution of a dish through time, using some
dish that was recognizable in each era. Let me use a fictional example.
"Fiskets in the eighth century were served plain, having been slowly
roasted in the coals of a fire. But in the fifteenth century, fiskets
were roasted in a piece of clay with some additional foods;
kabits, snappits and, since this was after the Crusades, poiquants
(which are from the near East).
Does this make the same point, without offence? And is there an answer?
conchobar
<<<<<<<<
Your recipe for Fiskets sounds delicious, especially the post-crusade
one. Are there any specific spices that go into that dish?
(yes, I know it was fictional, and I want you to know that I am
kidding, because I know that you cannot see my sly silly grin.)
Still, it made me hungry to read your description. Don't forget when
posting to include documentation.
Tyrca
;D
==
Lady Tyrca Ivarsdottir
- -"Honesty is Everything"
- -->-->-{(@)
AoA, OPN, ASTA, oleander
Barony of Elfsea (Life is Good in Elfsea!)
(all sorts of places in and around Ft. Worth, TX)
Kingdom of Ansteorra
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