SC - An Introduction and a Question
Darice Moore
magistra at tampabay.rr.com
Sat Apr 29 07:28:25 PDT 2000
> Some of the items I used (again, all had to be servable cold, but I made a
> point of the fact that most probably *wouldn't* have been served cold in
> period) were Pies of Parys (which I have made in tart sizes and taken to
> Pennsic; they've stayed good three days or more in a cooler); Koken von
> Honer, which is a chicken pie; cold sliced roast beef with winter cameline
> sauce and piper sauce; gingerbread; Chireseye. The recipes I used are
> available on request :-)
Yum! I'd love to see your recipes on these - especially the Chireseye!
I did something similar for a recent luncheon - served a variety of
tarts (quiches), cold sliced meats with a variety of sauces, cameline
beef brewet - since it all had to be served room temp. (I'll share
recipes too, if you'd like.)
> Compost definitely wouldn't be a problem as far as spoiling, and I've used
> that for demos with fairly good results..
Thanks for the suggestions. :) I just think that if we're introducing
people to the fighting, the costuming, the crafts, then why not
introduce them to the food as well? It won't be a "feast" experience,
but the flavors are so delicious and different that it will at least
give them a taste of what our feastcrats can do on a larger scale. :)
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