SC - Hi
Kent Holman
budhaha63 at yahoo.com
Mon Dec 20 11:06:30 PST 1999
Sorry I did not respond sooner. Yes, I agree that I
will most likely have many new experiences
investigating medieval recipes and I would expect that
I will have my share of mishaps. In short, I am sure
I'll have a great time! Thanks for letting me
participate in such a wonderful list and giving me a
taste of what experieces.
Joachim
- --- Christine A Seelye-King <mermayde at juno.com> wrote:
> On Sat, 18 Dec 1999 06:59:03 -0500 (EST)
> cclark at vicon.net writes:
> > Joachim Von Schwabia wrote:
> > > ... I don't think it will take to much for me to
> transfer my
> > skills in the Culinary Arts to Medieval recipes.
> ...
>
> To which Alex/Henry (I have such a hard time keeping
> them straight)
> responds:
> > That's probably true. You seem to be more
> experienced than most SCA
> > cooks. But there is one thing to watch out for.
> Experienced modern
> cooks
> > are sometimes tempted to substitute modern methods
> for period ones (e.
> g.
> > replacing bread crumbs with roux in a sauce).
>
> This is very true. I think the biggest challenge
> is to try to get into
> the situation of the period cooks and their arenas
> (to borrow an image
> from "Iron Chef"). Reading period texts for recipes
> is a multi-layered
> experience. Once accustomed to obsolete language
> and the lack of
> measurements, you must begin to really delve into
> the actual verbage to
> discover the author's intent. Then you have to
> remember whether or not
> the author was the cook, or the transcriptor.
> Researching period cooking
> techniques and food will take you to the most
> unexpected places, you will
> find yourself peering behind the corners of museum
> cases, just you watch.
> For these and many more reasons, no small part of
> which is the
> background and tastes of the individual cook, given
> the same recipe and
> the same ingredients, each one of us will probably
> redact and recreate
> each dish somewhat differently. This provides us
> with no end of fuel for
> conversation here, which you are most welcome to
> join.
>
> Mistress Christianna MacGrain,OP Meridies
> retired mundane professional chef
>
___________________________________________________________________
> Why pay more to get Web access?
> Try Juno for FREE -- then it's just $9.95/month if
> you act NOW!
> Get your free software today:
> http://dl.www.juno.com/dynoget/tagj.
>
============================================================================
>
> To be removed from the SCA-Cooks mailing list,
> please send a message to
> Majordomo at Ansteorra.ORG with the message body of
> "unsubscribe SCA-Cooks".
>
>
============================================================================
>
__________________________________________________
Do You Yahoo!?
Thousands of Stores. Millions of Products. All in one place.
Yahoo! Shopping: http://shopping.yahoo.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list