SC - naming tables?

[Peggy A. Stonnell]

Wendy,  welcome to SCA cooks.  You will find people here who have been
cooking period foods/feasts for many years, and others, like you, who
are on their first few dishes.  Please don't let yourself be
discouraged or outraged by what seems like criticism.  For many of us
this is our passion and fascinating hobby.  Like many dedicated
hobbyists, we find it hard to understand why others aren't as
fascinated with all aspects of it as we are.  Your chicken sounded
delicious,  comments about it not being period aren't meant to suggest
it is not.  It's only that many of us are on a treasure hunt, and the
prize is a perfectly worked out dish, that is equally delicious.
Also we aren't suggesting you teach yourself 13th century Arabic so
you can read the original and work the recipe out from there.  Someone
else has already done that, and you can find their translation in Duke
Cariadoc's books along with kitchen tested 20th century English
recipes!
If you never want to work out a recipe from an original, you will have
plenty of period food to cook, but you never know, you might just
catch the redacting bug and add to the body of knowledge we are
building!

Try a redacted medieval recipe, you may like it better, and how will
you know if you don't try?

Regina Romsey
- -----Original Message-----
From: Wendy <penguin2 at telusplanet.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, April 20, 1999 7:31 PM
Subject: Re: SC - Greetings and Chicken


>Thank you to those who replied to my note.  I think I will simply
remove the
>cayenne next time unless someone can advise a substitute (the recipe
already
>calls for black pepper - add more?).  As for the lemons, they are
extremely
>important as they make the skin crispy.  I can have them if I'm rich,
right?
>
>Philip & Susan Troy wrote:
>
>> Hmmm. What don't you like about research?
>
>Too many years of school I guess.  I'm not very good with messing
around with
>ingredients, but I can follow a recipe.  I don't mind trying new
ones.  Can you
>folks recommend good period cookbooks as well as where to find them?
So far I
>just have Pleyn Delit.
>
>As for the question of why multiple feastocrats is bad...
>The kitchen had two stoves.  First remove didn't need them but second
and third
>both did.  As third, I had to pre-cook everything and then quickly
warm it up at
>the sight (which was three hours from my home - I think my car will
always smell
>of garlic :>  With one head cook this could be avoided.
>As for other problems, I can't really go into that without saying
mean things
>about one of the other cooks.  Mom always said " If you can't say
anything nice,
>don't say anything at all".
>
>Caitlin
>
>
>
>
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