[Sca-cooks] pot luck

[Philip Troy]

johnna holloway wrote:

> "Take brede, and frye it in grece, draw it up with
> brothe and vinegre; caste ther-to poudre piper, and
> salt, sette on the fire, boile it, and melle it forth."
>
> Ashmole Ms 1439
>
> Is this the one?
>
> I don't think so, although it does have some factors in common. I did run
> across this one while looking around for some approximation of the sauce I
> remembered. Maybe I was thinking of the Spanish one with the pomegranite
> juice in it? Or some Italian or French version? No real matter, though, as
> I'm not normally one to worry about documentation after the fact. Probably
> somebody will come back from Pennsic and just happen to have looked at it
> recently.

> > I wanna serve Cheeze Whiz Nachos at my next feast; can anybody document
> > them?
> ---------------------------------------------------------------------------
>
> We actually had doritos and M&M's served one year at a feast (Festival
> of Maidens)
> back in the early 80's. This had to do with one of the continuing Barony
> jokes
> about what should and shouldn't be served at a feast. It was along the
> lines of
> "If I become king, I'll make M&M's ok..."

As you see, normally I'm the one yelling at people who do this; but here I am,
throwing stuff in because I like it and worrying about documenting it later...



> and "No belly dancers over 95
> pounds."

Was that 95 or 950?

Adamantius