[Sca-cooks] Greetings

[Aurore Gaudin]

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I know about Stefan's site, love it, keeps it as a favorite.  Just looking for the right info takes a while.  I was told by the shire's old feastacrat to expect at least 70-80.  Alot of my recipes are from the foodtv.com.  Just alot are lamb and poultry.  I was told by someone that lamb won't go well with alot of people, being Texas, it has to be beef, pork and chicken.  And I know lamb will be expensive if I don't do it right.  I'm just wanting help in figuring out what to do with some of the problematic parts.  Aurore
  ----- Original Message -----
  From: Philippa Alderton
  To: sca-cooks at ansteorra.org
  Sent: Wednesday, April 10, 2002 12:16 PM
  Subject: Re: [Sca-cooks] Greetings


  Suggest you hie thee to the Florilegium, and play in
  Stefan's files for a few days- once you've been there
  for a while, you'll have a better idea of what you
  need to know.

  http://www.florilegium.org/

  How many are you feeding? Do you have a source for
  period Morrocan recipes? If not, there may not be any-
  we have tons of recipes from certain times and places,
  and almost none from others....

  Phlip


  --- Aurore Gaudin <Aurore at hot.rr.com> wrote:
  > This is a multi-part message in MIME format.
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  > Greetings to the Lords and Ladies,
  >     I'm new to this list and looking to doing my
  > first feastacrat event in September, I'm in need of
  > advice from those that have done feast or know about
  > Moroccan cooking.  Thank you for any information
  > that can be given.  Sincerely Aurore
  > --
  >
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  And never a rider who cain't be throwed....

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