SC - SC: wayward peas, was feedback for menu, please!

[Butterfield, Margaret]

Most of my close friends are in the SCA and they call me Olwen.  My bosses
and everyone else calls me Sam except Nancy who decided several years ago to
call me Texas Tanya-no I don't know why.  The only one that calls me
Margaret is my dad **shudder**and he's no nice guy.
My daughter is a Veggie and she gets some non-animal geletin stuff (can't
remember the name) we use to thicken stuff with.  You might try that for
your puree.
I'm way into subtelties and food art.  I can't document exactly the
creations I sometimes come up with, only the ingredients.  Usually folks are
wowed enough they let it pass.  They did some REALLY elaborate stuff back
then that I have trouble duplicating with mondern equipment. Geez, I would
give anything to go back and work with some of those folk.  But I still
can't document a radish rose.

> -----Original Message-----
> From:	LYN M PARKINSON [SMTP:allilyn at juno.com]
> Sent:	Thursday, April 22, 1999 6:02 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - SC: wayward peas, was feedback for menu, please!
> 
> So, Margaret Butterfield, if nobody calls you 'Margaret', what do we call
> you?
> 
> >>Have you considered making "fences" in the pan?  You could make them
> from painted chocolate or crackers, sliced turnip strips, etc.  The
> wayward puree would be kept neatly secure.<<
> 
> That's a great idea.  A 'fence' of steamed parsnip would look something
> like the wood strips in an inlaid board.  This is to be a vegetarian
> dish.  I realized, last night, that the reason my pea soup gets a
> cement-like consistency when it is cold is the ham gel in the soup.  The
> veggie version, of course, doesn't have that.
> No wonder it smooshes!
> 
> Since we've been talking of period dishes, if I use period pea and bean
> puree's, and a coffyn of paste as period as we can tell from
> descriptions, but combine them in a way I can't document, is this a
> period dish or not?  Whatcha think?  The originality of subtelties was
> prized in period.  This doesn't begin to compare with their elaborate
> ones, of course.
> 
> Regards,
> 
> Allison, off to the kitchen to soak peas and beans
> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
> Kingdom of Aethelmearc
> 
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