SC - pyes

catwho@bellsouth.net catwho at bellsouth.net
Tue May 9 15:04:57 PDT 2000


Skotakollr Herald for the shire of Brineside moor
MKA scott Hill Sarasota/ Manatee
- ----- Original Message -----
From: Adler, Chris <Chris.Adler at westgroup.com>
To: '0SCA-Cooks' <sca-cooks at ansteorra.org>
Cc: '2Michaele' <Michaele at compuserve.com>
Sent: Tuesday, May 09, 2000 4:23 PM
Subject: SC - Unhistoric things we serve


> If they were rushed, I shut my mouth. If they don't know much about
medieval
> cooking, or think that medieval cooking is difficult, I then pleasantly
> suggest a few sources on the web or books that they can buy cheaply which
> list modern vs. medieval ready-made foods which they can buy (roasted
> not-KFC chicken, artisan-type loaves of bread, olives, apples, accurate
> cheeses, etc.) or simple recipes with modern names they'd recognize
> ("quiche" instead of "Ember Day Tart, " "apple or pear pie" instead of
> "wardon," "scrambled eggs and onions" instead of "hanony," lentil stew,
> pasties, salad, beef sausages, etc.)
>
> Sometimes, my suggestions aren't appreciated. More often, cooks who want
to
> make a great meal *are* interested in learning about period cooking if
> they're shown that it's not all "weird" or difficult. It usually helps if
> the person making the recommendation is rolling up their sleeves and
helping
> out rather than just pontificating and taking up space in the very busy
> kitchen. It also helps, in my case, that I'm a small female with glasses -
> especially when dealing with male cooks. You *really* wouldn't be mean to
> Bambi, would you???? :)
>
> Katja

This is a dangerous if not explosive thread to get into, however I have but
one comment too those who have comment about anyone making any feast happen.
You don't like something- then you do it.
The one problem I see more than any other is that there are plenty of people
who "know" and never enough to "do"
nothing personal just a generalization that is obviously true here.

Skotakollr

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