SC - Russian Black Bread

[Decker, Terry D.]

Ras,

> A question to the list though. I know that the 'official' books are
> available 
> to all but I am wondering why so few people in the SCA (or on this for
> that 
> matter) do not use redacted recipes by other SCA cooks when preparing
> their 
> feasts? It just seems strange to me considering that most published works
> are 
>  little more 'authentic' than the work done outside the field and most are
> 
> not as tasty as those that the people on this list have shared. Yet I see 
> little use of them
> 
For me it is unfortunately a matter of organization.  I have megabytes of
recipes saved from this list but the files are on disks somewhere and not
indexed.  This is one of the main reasons my Lord (Drake Morgan) is writing
the recipe database for me.

In contrast, the published cookbooks are in order on my shelves where I can
post-it tag the recipes I'm working on.  Its also useful because I can
gather an armload of books, wander over to the nearest park with my
Evil-twin (Marion de Paxford) and picnic while working out our next feast.

Finding a particular message on a particular disk where I am tied to a
computer just isn't the same.

However, as previously stated, putting recipes onto a database that can be
searched and printed easily will fix this.

I agree that quite often the recipes discussed here are better or more
accurate than some of those in the books and I keep this in mind when
actually prep-cooking a feast.  I.e. when my Cerulean blue sauce decided to
stay red ..... that is when I turn to the wisdom of this list.

Well those are my thoughts, who's next?

Meliora.
Lochac, The West.

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