[Sca-cooks] Period Foods: How to Fake It!

[Huette von Ahrens]

I am glad we did not traumatize you, but your
first message did push a few hot buttons, mine
included.

But now that you have made your subject more
clear, there are a few substitutions that I think
are acceptable.  Personally, I suck at making pie
crust and find the Pilsbury refrigerated [not
frozen] pie crusts almost as good as home-made.

I have also used frozen bread dough to make
trenchers, especially when time grows short and
you have just realized that you just don't have
time to make bread dough for 300 trenchers.  
Since there are few period bread recipes anyway,
frozen bread dough is a reasonable substitute.

I haven't done this, but I don't think that these
are bad choices, but I know of several head cooks
who have purchased bread from a bakery to serve 
at banquets.  Freshly baked bakery bread is
certainly a period way to go and is much more
acceptable than serving Wonder Bread.

I also have seen people use filo [or phylo] dough
as a substitute for a crust. I have also seen
people use wonton wrappers the same way. While
they aren't period, they certainly aren't so out
of period that they are jarring when used. 
However, I am not advocating that use of baklava
[as much as I love it] made with filo as a period
dessert.

Huette


--- Cera Chonaill <cera_chonaill at hotmail.com>
wrote:
> Thank you coming in to my defense. Good thing
> my hide is so thick that it's 
> almost impossible to get through. Plus, I guess
> no one got to the email that 
> was meant to clear up the question a bit.
> 
> For those on the list...
> 
> Let make the question more clear, it was meant
> to get info for NON Cooks so 
> they can make an attempt at period looking
> lunches (look at it from their 
> prospective, we haven't convinced them yet that
> it is fun to spend hours in 
> the kitchen). I don't know about you but I'm
> sick of seeing McDonalds or 
> some other fast food chain bags at the off
> board tables. Plus it is a topic 
> for 12th, 'the feast of fools', where it is not
> meant to be for the serious 
> cooks but to help those who would like to make
> the attempt to look and feel 
> more period in an area that is NOT their main
> interest..... Breath....let 
> the shock subside, cooking not their interest
> but we'll convert them yet :-) 
> .
> 
> I on the other hand would make the food as
> period as possible with the 
> research to go with it, since I love to use the
> lunch/off board table as a 
> testing spot. Oh my poor, poor friends.... ;-)
> 
> In Service,
> 
> Cera
> still alive after all the brow-beaten...
> smile... remember we must slowly 
> convert the non cooks to our way of think...
> "It's okay to spend 11 hours on 
> one recipe just to get it right" :-)
> 
> 
> 
> >From: "Olwen the Odd"
> <olwentheodd at hotmail.com>
> >Reply-To: Cooks within the SCA
> <sca-cooks at ansteorra.org>
> >To: sca-cooks at ansteorra.org
> >Subject: Re: [Sca-cooks] Period Foods: How to
> Fake It!
> >Date: Thu, 04 Dec 2003 21:01:50 +0000
> >
> >Well, Cera, do you feel sufficiently
> brow-beaten yet?  Cripes, all the 
> >heros jumped down your neck!  Anyone else need
> to take a shot at her???!  
> >All she did was ask a question....
> >Olwen
> >
> >>
> >>On Thu, 4 Dec 2003, Cera Chonaill wrote:
> >>
> >> > The question isn't about proclaiming an
> item to be period when it's not 
> >>but
> >> > fooling the eye and taste to give a lunch
> or off board table the 
> >>feel/look
> >> > of period. When people as you tell them
> what it is, that way they can 
> >>see
> >> > that it doesn't take that much effort or
> time to trying to make a table
> >> > feel/look more period.
> >> >
> >> > Cera
> >
>
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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