SC - In a pasta making mood
Stefan li Rous
stefan at texas.net
Sun Feb 25 13:58:37 PST 2001
Medb inghen Domhnall said:
> Stefan li Rous wrote:
> > I would love to see your redaction,
> > either on this list or by email. I've saved Admantius' and your earlier
> > message for the Florilegium and many people, including me, would find
> > the redaction useful since it looked tricky to redact.
>
> Indeed, as a novice in the methods of redacting (complete babe in the woods
> here.), I'd like to see how others define the recipie. I do have Cindy
> Renfrow's guide to redaction that is in Take a Thousand Eggs or More, but I
> haven't had enough courage to try a redaction yet. :) Although, I thought
> my poor lord would have a heart-attack when he saw the non-redacted recipies
> included in Vol. 2. I don't think he was prepared to deal with them.
Perhaps these two files in the FOOD section of the Florilegium might
be useful to you:
Redacting-art (10K) 7/ 3/00 "The Kitchen Wench Way: Redacting Recipes"
by Caointiarn.
redacting-msg (22K) 5/26/00 Changing period recipes into modern format.
It can be a daunting experience. While I can only redact the simpliest
recipes completely by myself, thanks to what I've seen on this list, I
can now often read someone else's redaction and see any questionable
areas are that I would want clarification on.
- --
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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