[SCA-Cooks] Medieval cooking for non-cooks

[Mark.S Harris]

Morgan replied to me with:
> > I would love to have this to use for this Yule Revel or even better to add
> > to the Florilegium file I'm wanting to create. Or possibly as a stand
> alone
> > article if it is long enough. Maybe you could just send me the new recipes
> > as you replace others and I could just append them to what I already have
> > there.
>
> No problem.  I'll clean up a few and email them to you separately.  Any
> preference as to ingredients?  I have meat dishes, vegetables, starches, and
> a few desserts.  Most are the kind of things that pack well, for potlucks
> and camping and such, or are easily cooked onsite.

Wonderful. I may be selective from this as to what I print up for
handouts
since this is a pot luck at the end of an event and some items might not
be good sitting that long but in the Florilegium they would be looked
at for a variety of situations.

> Face it, a "brand new beginner" is probably more interested in getting garb
> together and learning persona stuff, than figuring out how to cook.  I get
> them once they've had a feast or two, or have fallen under the spell of
> someone encouraging more period looking camps and potlucks.

I generally agree here. I really meant someone new to cooking or to
cooking period foods. Perhaps the armored combatant that joined to
legally bash people with sticks but after several years has started to
expand his interest into things like real period clothing and food.

Sometimes I feel like the guy in Dante's Inferno? that had to keep
pushing the boulder up the hill only to have it come crashing back
down. I took about three copies each of a dozen different recipes
to fighter practice last night, and even though a few people looked
at a few, still ended up bringing home all of them. :-(

Stefan li Rous