[Sca-cooks] Simple and Authentic

[Pixel, Goddess and Queen]

On Thu, 20 Sep 2001, david friedman wrote:

> I've been reading the Authenticity Police thread, and noticed someone
> commenting on the confusion between elaborate and authentic--people
> saying "I can't wear authentic clothes to Pennsic because I don't
> want to get my silk velvet muddy". I have also noticed from time to
> time (not generally here) people saying they can't do authentic food
> because authentic means expensive and elaborate.
>
> So, what are people's favorite really simple period dishes? Mine is
> the "Cooked Dish of Lentils" from one of the 13th c. Andalusian
> cookbooks. The full recipe is in the Miscellany, but basically it is
> lentils, onion, spices, water, oil in a pot; cook until almost done;
> add more oil or butter, vinegar, salt; break some eggs on top; cook
> until eggs are done.
>
> Elizabeth of Dendermonde/Betty Cook

*snort*

13th century clothing isn't elaborate, which is why I do it. I *hate*
sewing. There, my secret is out. ;-)

Favorite simple foods? Um. Simple means something not complicated, or not
time-consuming?

bread
macrows
armored turnips

Yum.

Margaret FitzWilliam