SC - Last unanswered Buffet menu

[Stefan li Rous]

Hauviette asked: 
> 
> LrdRas at aol.com writes:
> << Only if they are not your personal redactions. Most of us are always
> looking
>  for new and innovative interpretations so post them if original. If not
> there
>  are those who are always looming for references ti view other peoples
>  work......
> 
>  Ras >>
> 
> Can you explain this, I don't want to interpret what you are saying until I
> understand what it is that you mean. I know that I have had solicitations
> from people on other lists to post recipes that I have redacted/recreated,
> sometimes I have others felt more like they wanted more than just to see how
> I was working it out. I tend to be very trusting of others as I believe them
> to be forthright and have the same intentions that I do, some may see that as
> naiveté and take advantage of it.  Please post to me personally if this topic
> is not appropriate to the list. On the other hand, I worked out the 'Lord's
> Salt" recipe and was wondering if it would be appropriate to post it. I have
> added some info about the spices and a full explain of my method and
> reasoning. It is quite long though.

Please do post your redactions, preferably with the original recipes for easy
referance. Not everyone has the large quantity of period cookbooks that some of
the folks here have. And even fewer of the general SCA populace who would be
likely to look at the recipe once I place it in the Florilegium are likely to
have some of these cookbooks.

While I have been a member of this list since a few days after its creation,
I am only now getting to the point where I can do some redactions. Not having
a lot of mundane cooking in my background, I do not have the instinctive feel
that some seem to have on this list for the measurements of various spices or
ingredients which have unspecified quantities in the original recipe.

So it is a great help to me to have someone else's redaction to work from.
While I may disagree on a particular ingredient quantity and change it, it
is a lot easier to start with someone else's redaction than to do it from
scratch. I have also learned to appreciate having the original recipe as
sometimes I will disagree with the use of particular ingredients in a recipe
and the original gives me something to refer to in that case.

For translated recipes, I like to have both the original recipe and the
translation. Though I will not be able to check the translation, this
leaves a well marked trail and someone else maybe able to check things
in the future.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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