[Sca-cooks] Cooking for the press

[Christine Seelye-King]

I don't know if niccolo is on the list currently, but I forwarded your
message to him at: grizly at mindspring.com
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Robin Carroll-Mann
> Sent: Monday, April 15, 2002 12:58 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Cooking for the press
>
>
> I just got the news that our new local cooks guild is going to get
> some excellent publicity.  A reporter and photographer from the
> food section of a regional daily newspaper are coming to our
> meeting on Thursday.  They want written recipes, at least 4
> prepared dishes, and one dish to be cooked on site, so that they
> can photograph the process.  This could be very, very good for the
> barony, the canton, and the guild.  It's also an excellent opportunity
> to present medieval cooking in a positive light.
>
> We're still figuring out who's bringing what.  I've decided that I want
> to bring ginestada (a pudding with rice flour, milk, nuts, and dates).
>  It's easy to make, a little bit exotic, and yummy.  I had to cut my
> redaction in half, though.  Half a gallon of milk makes an
> appropriate quantity for SCA use, but not for home cooking.
>
> I'll let you folks know how it goes.  Anyone have any advice for me?
>  Fra Niccolo, are you out there?  I remember that you had a similar
> experience.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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