SC - Recipes for period Bear Meat - long

[Cindy Renfrow]

Greetings all,
	When I saw the subject line, I fell to musing... for cooking Laurels, I
would recommend a LARGE pot. But makesure you take the leaves out before
serving- they aren't good to eat. As for cooking Pelicans, you must
clean their pouches thoroughly before cooking- they tend to gobble up
fish and things and let them sit in the pouch and rot for days- pretty
nasty. Also, I understand that soaking the flesh in salt water for a
time is good, to help remove the fishy taste...

Ok-more to the point we've been discussing. My student Vesta is about
150 miles away- we keep in touch via e-mail and hang out at events. In
between she occasionally drives up for the weekend and we do research,
look at pictures, and eat Ben and Jerry's. So far it works. I have a
couple of proto-students  120 miles north. And a lady in the same Shire
as Seumas (rough 180 miles exit to exit) has approached me and we are
considering doing the student-thing. 

Since I mostly teach research method, working via e-mail with occasional
visits for hands-on stuff works ok. I imagine if I was teaching
Elizabethan costuming it wouldn't work as well. And cooking? We can
explain basic technique and discuss recipes and ingredients, and a lot
of teaching can happen on-line, as this list is example. But there are
some things that don't communicate well and must be hands-on. And there
is some levels of understanding that are only complicated by the
electronic forum. For example of which, the debate over the C-word...

(See! I didn't say it!

'Lainie
(Queen Carmen got a new, frightfully ugly orange prom dress today-
something more formal to meet the Mayor in!)
============================================================================

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".

============================================================================