SC - Looking for guidance
Liam Fisher
macdairi at hotmail.com
Mon Apr 10 06:20:37 PDT 2000
No, I don't think it is. I know from experience that versions of redactions can
vary wildly, the only exception being when the original does give
quantities...which is very rare. I firmly believe that my version of Cormarye,
that wonderful pork roast recipe, which used the spices mentioned as ingredients
for a marinade and basting sauce, then, when reduced with juices from the
roasts, as a sauce served with the roast, is just as valid as a friend who used
the seasonings as a rub...we produced two very different versions of the same
recipe, both valid. A mutual friend, a Laurel in cooking, said that it mainly
reflected our own personal styles in cooking meat: he prefers the use of rubs
and I generally use marinades!
Kiri
Karen O wrote:
> Balthazar made the statement:
>
> << I, on the other hand, will not blindly follow ANY written recipe if I
> know that the end result is going to taste like swill. >>
>
> and Lord Ras commented:
> >I have never produced a period recipe that has tasted like 'swill' when the
> recipe was followed faithfully . . . . I rarely deviate
> >from the written recipe and, when I do, I clearly indicate that the dish is
> period-like and not to be construed as an accurate example of the recipe. <
>
> Something has been gnawing at the back of my brain about this. Now
> that *MY* (first) feast is over, I realize that I have a question about
> *how* any of us can "follow a period recipe faithfully." There isn't a
> sameness about any of the recipes I own -- unless I follow my *own*
> redactions faithfully. Take a recipe out of /Curye on Inglysch/ like
> "to make a syrosye" (page 90) what is to say that your ratios of
> cherries, butter, breadcrumbs, wine, sugar, and cooking time is more
> faithful to the original recipe than my interpetation? and what kind of
> wine? red, white, sweet, or dry?
>
> > My experience certainly does not suggest that following any period recipe
> accurately will produce 'swill.'
>
> From learning what I have on this List, it *is* probably "your
> experience" that doesn't produce swill. The good Lord Ras know how to
> cook & make us swoon from envy with his skills. but, is your rendition
> of a period recipe (without ratios/ numbers/ cooking methods) more
> "correct" than mine? Just wondering if I am missing something . . . . .
>
> Still learning and asking questions
> Caointiarn
>
> ============================================================================
>
> 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".
>
> ============================================================================
More information about the Sca-cooks
mailing list