SC - Hi

[Kent Holman]

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
>
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