SC - Pennsic Cookery Classes

[Elaine Koogler]

You know...it's just a thought, but how would it work to have some sort of round
table consisting of some of the more experienced cooks on this list or from
elsewhere on the topic we've been discussing here....substitutions and their
effect on whether or not a dish is period?  I know I'd find that quite
interesting!  And it might be of interest to a lot of newer SCA cooks as well.

Kiri

allilyn at juno.com wrote:

> Ooops!  Sorry, Alys Katharine!  Being off-line for a month, I forgot I
> hadn't sent anything in.  I've got one about ready on 'First
> Course'--what was done in period and what works well in Scadia.
>
>  I'm working on 'Are You Tired Of Armoring Your Turnip?' which is a
> request from some AEthelmearcians on more diverse veggie recipies.  My
> class last year on vegetarian-suitable recipes was well-received.
>
> I'm also working on 'Thirsty?' which has a lot to do with the posts we
> did earlier in the year on what people serve to drink at our feasts,
> since the alchohol laws prohibit our serving the wine, mead and beer that
> we would have done in period.  All the posts I quote or recipes I give
> that came from the list will be properly attributed.
>
> I've also come across a lot of good and different methods of making
> jellied dishes, including some I'm translating from the German.  That's
> not in finished form, but could work out.  The Mediterranean area seems
> to have been fond of them, as well.
>
> What classes are others working on?
>
> Regards,
> Allison,     allilyn at juno.com
>
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