SC - "personal recipies"

[Tollhase1 at aol.com]

In and of our own nature, we cannot truly recreate medieval dishes, even if 
we believe we are.  Paridoxly, we probably by doing what we do cooking 
medievally.  Take for example the Knight whom brought back from the Middle 
East a wonderful Dish.  When his Middle Eastern Friend Came to visit him in 
Europe, The knight served a wonderful feast.  His guest begged for the one of 
the recipes to which the Knight gladly gave.  The cook scratched his head and 
politely replied when asked, "My lord, this is the recipe that you gave my 
Lord."

Point being, Even then, each cook used their own best judgments to please 
those they served.  There are so many recipes that say, season to taste using 
savory, or sweet or mix till done.  That leaves us all able to interput them 
as we wish. 

I will agree that I am still very much a beginner, and that I must learn a 
great deal more.  In time, I hope to learn as Most Medieval Cooks new what 
seasonings were probably used as well as how strong.  Phrases like "stir as 
long as it takes to say a noontime prayer" will eventually make sense.

I was accused at our last shire meeting that my redaction's, etc., tend to 
follow the medieval practice of season to taste and work until right.  But 
medieval cooks recipe/output would have change from season to season based 
upon what was available.  For me, I have access to free duck, ostrich, goose 
and mundane chicken eggs almost any time I want.  During the summer months, I 
know a local large scale produce grower near me, I many times get veggies for 
free.  Guess what I use a lot of.  From that I picked out my feast.  Yes, I 
am somewhat guilty of finding period recipes that match what I want to make.  
But, I have tried to find period recipes that come close to matching.  As I 
read more and more recipes, I do get a better feel what and how they cooked,

I agree with Cardiac that there are a lot more recipes out there to try that 
with little or any adaptations can be used that are quite tasty.  I really 
wished that I new more about Medieval German so that I could do better in 
that area.  That is one reason why I am on this list.

Perhaps This is a springboard for more classes at Pennsic from you folks that 
know more.  How is that German Glossary coming that some of you were working 
on?  What about a class on period seasonings.  What, why and how.  A class on 
times in the SCA.  Just how long were those prayers.  Hint, More German 
Cooking Classes, Heck any Cooking classes.

Frederich,

 

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