[Sca-cooks] originals and redactions, was "All the King's Cooks"

[Nancy Kiel]

In regards to an author's redactions without the original receipt, yes it is 
possible to locate the original using the footnotes etc.  But who has the 
time?  I'll take an original over a redaction anytime, no matter how 
competent the redactor is.

In regards to judging documentation/redactions, why does the entrant need to 
include his/her process?  Isn't the receipt itself the process?  Yes, if 
information is lacking or you do something differently than in the original, 
the process is important.  For example, Viandier de Taillevent's chicken 
cumin dish:  cook it in wine and water, quarter it, and fry it in lard.  
Temper your broth with a bit of wine, sieve, and boil with your meat.  Add 
just a bit of ginger and cumin steeped in verjuice and wime.  Take plenty of 
egg yolks, beat them well, and thread them into your pottage at the back of 
the fire. Make sure that it does not curdle.       You would want to list 
quantities, but the process seems straightforward enough.

By your logic, of including the process, an embroidery entry would be 
something like "This is a copy of the blackwork pattern seen in so-and-so's 
portrait.  I used 32 count linen and black silk thread.  First I put the 
needle into the fabric at the middle of the fabric, and brought it up two 
squares over.  Then I put it back through two squares to the left. (And so 
on, ad nauseum.)"  I would hope that competition cooking judges have enough 
basic cooking skills to verify that steps were followed without demanding 
written confirmation.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>From: <jenne at fiedlerfamily.net>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] originals and redactions, was "All the King's 
>Cooks"
>Date: Fri, 29 Aug 2003 13:16:34 -0400 (EDT)
>

>To me, a redaction is an account of what you did, including about how much
>of whatever you put in and where.
>
>
>Yup. and if I was judging your work, I'd still mark you down. If I don't
>know what you did in detail, how can I know whether you reasonably
>followed the recipe? The same is true of any other, non-cooking
>competition entry-- people write down what they did in recreating the
>piece. If you don't want to write down the process you followed, then you
>will get marked down on your documentation.
>
>There is, after all, no requirement to enter competitions, so if you are
>unwilling to write down the process that you followed and the
>quantities you used when making that particular because for some
>reason you feel it is inapproporiate to give that information, just don't
>enter competitions!
>
>-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
>"I'm sorry, the antichrist you have dialed is no longer in service.
>Please check your list of enemies and dial again."
>
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