Chef! was Re: SC - black sausage

[Bonne of Traquair]

At 9:24 AM -0500 2/24/00, Jennifer Rushman wrote:

>      You also have to consider if you want just something to eat, or 
>a medieval/
>period dish with all the steps involved.

I'm not sure why "a medieval/period dish" has to involve more steps 
than other dishes. Going from simple to complex:

Cheese, sausage, melon, bread, are all period dishes involving no 
work at all. Sekanjabin is a period drink that is no more trouble 
than juice concentrates--just add water and serve.

There are lots of other period dishes--barmakiya, hulwa, 
khushkananaj, ...  --which keep well enough so that you can make them 
in advance and bring them with you.

If you use a cooler (we don't), you can make period cooked dishes, 
put them in sealed plastic bags, freeze them, and cook them by 
putting the bags in boiling water (Sir Nathan's approach to feeding a 
royal encampment more or less single handed).

If you want to actually cook your dinner, there are period dishes 
that are no more trouble than simple modern dishes--Andalusian 
lentils, various pasta and cheese dishes.

This seems to be one more example of assuming that in order for 
something to be "period" it must be elaborate.

David/Cariadoc
http://www.best.com/~ddfr/