SC - Aluminum and other metal pans

[margali]

Given that they did specify that they added modern dishes to 'balance out' the
menu for modern tastes, and we do know that cocao is exclusively a new world
plant, I would make the great leap that they threw in the truffle for modern
tastes.

I was under the impression that Tyrian Purple from the murex was a given bit of
knowledge-I even have reference to it in my turn of the century Encyclopedia
Britannica [hey, my family doesnt throw ANYTHING out...I even have the complete
run of National Geographics from April 1949 to present stashed at my parents
house!]
margali

KallipygosRed at aol.com wrote:

> > '"Our goal with the dinner is to offer our guests a real taste of what the
> >  funerary feast guests at Gordion enjoyed," explained Pam Horowitz, "and
> >  then more. Well be providing them with a rich sampling of the regional
> >  variety of foods and spices available to King Midas and the people of his
> >  kingdom 2700 years ago. Of course, by adding the additional foods, we are
> >  balancing authenticity of the central entre as we now understand it, with
> >  some creative culinary treats based on regional foods. It promises to be
> >  an educational and delectable meal, fit for an ancient king or an
> >  adventurous 21st century American diner."'
> >
> >  *twitch*
> >
> >  In other words, they are using the term "re-creating" in the same way that
> >  the SCA as a whole uses "medieval re-creation" -- very loosely.
>
> I disagree. I read through the whole website, as well as the Musuem Culinary
> Catering website, and the various releases. I believe what Ms. Horowitz was
> trying to say, although not very clearly, in my own humble opinon was that
> the had created the receipes and redactions of the receipes based on the
> ingredients that they could identify and not from ones already in existence.
> In that way they were able to let the cooks at the musuem use their
> creativity regarding combinations and presentations.
>
> Okay, so I don't know about the chocolate. We have discussed that before on
> this list and the concesus puts chocolate being used much later than this
> particular recreation. But maybe they know something we don't.  I mean, I
> didn't know that mollusk's gave out the dye that created "royal purple" of
> historical hue until I read in the report that the Mr. McGovern who is
> heading this meal proved/published those finds a year or so ago. To that end
> I forwarded an email to the website asking specifically if the truffle with
> gold is considered chemically present in the find, or was it just a creative
> end to the dinner. I'll let you know if I get a response.
>
> Lars