SC - Bad Feasts--Philosophically Speaking
ekoogler@chesapeake.net
ekoogler at chesapeake.net
Tue Oct 24 16:18:25 PDT 2000
And it came to pass on 24 Oct 00, , that Edgar, Terry wrote:
> At this point, I have only posed the question regarding documentation,
> partly because It has occurred to me that many many good recipes aren't
> documented as such. I am not planning to enter an A&S competition right
> now, but I do need to know how the process works. I am planning to do a
> feast in the spring, and my goal at this point is to present food that is
> period, that is tasty, and that could be documented. I cook a lot without
> recipes. I was wondering how to document these dishes.
>
> Rivka
You know, most medieval recipes are like "grandmother cooking" --
take some meat and some onions, and add enough spice and
cook it until it is done. If you are already comfortable with that kind
of cooking, then you have a head-start on being a very good SCA
cook. I'm not saying that you can't or shouldn't cook some of the
recipes that you already know, but why not add some period
recipes to your repertoire? There are a lot of resources available
online.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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