SC - Looking for guidance

[Sue Clemenger]

Hey, Perry! Welcome!
I'd say you're heading in exactly the right direction.  My *career* as an SCA cook
began by helping at feasts, and I've been doing it for 12+ years now.
Head cooks can almost always use competent help, and dishwashers are worth their
weight in gold!
The first "period" cookbook (as I think of it anyways) was a copy of the
Miscellany I picked up at 25thYear.  It's well researched, etc, etc, and has a
good variety of meat, non-meat, sweet dishes.  Redactions are all pretty
user-friendly too.  Play with it a little.  Heck...join our "boukenade challenge!"
<grin>
- --Maire

Morses3 at aol.com wrote:

> Greetings,
>
> After a lengthy time of lurking on this list (and learning a lot along the
> way), I think my personal life is going to settle down and let me actually
> start going to events instead of just reading about them. I can't live
> vicariously through all of you forever :-)
>
> I have been trying to buy books related to medieval cooking, some of which
> I've gotten after reading recommendations on this list, but have no equipment
> yet, other than what my everyday kitchen holds.  Fortunately, my grandmother
> taught me to cook as a teenager, so I'm a competent "seat of the pants" cook,
> and can read a recipe to come up with an edible meal, but I'm hoping that the
> members of this list can give me some guidance.
>
> Since I know for sure that I'm interested in pursuing this and can commit
> now to acquiring things I need, what books and equipment does everyone
> consider to be a "must have" item to use themselves. Conversely, what should
> I stay away from so I don't waste my time or money heading in the wrong
> direction(yes, I have a copy of "Fabulous Feasts" but it was a gift!).If I'm
> going to do this at all, I'd rather start out right and not do it over........
>
> Also, what would everyone recommend as starting recipes to get my feet wet
> actually cooking this type of food to get a feel for how to combine things,
> etc.? I'm thinking that offering to be a kitchen helper to some of the head
> cooks already planning feasts might also be a good place to start. At the
> very least, I'm a good dishwasher.....
>
> Perry
>
> No name, no garb, no persona--yet!
>
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