[Sca-cooks] sources and cookery was pickled meat

[Generys ferch Ednuyed]

Could you elaborate a bit more on this? I've only really entered one
competition in the past, and well, my documentation sucked.  Right now I'm
planning on entering some food in two upcoming competitions and I'm not
really sure what to do about the documentation.  For instance, I'm planning
on entering a chicken dish from Taillevent.  I have the original recipe and
the translation (from Scully), and I have my redaction of it, how it varied
from the original, etc) but I'm not sure what else I should really include.

Thanks for any help!

Generys

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]
> On Behalf Of johnna holloway
> Sent: Wednesday, May 21, 2003 10:15 AM
> To: sca-cooks at ansteorra.org
>
> You should read the rules for the competition and submit
> everything they ask for in terms of documentation. In this
> case you should list the SCA Cooks List as a source.
> Also certainly the replies from members that were of use
> should be listed and credited. Did you use any Florilegium
> files? And yes, cite the Miscellany. Beyond that you should do
> some more original research on vinegars and drinks. Perhaps
> you should gloss the word fully. What do other sources say with regard to
> the subject? You should not just rely on our research for your
> entry. It's time to also research the subject on your own and then
> fully write it up with all the sources cited.
>
> Johnnae llyn Lewis  Johnna Holloway
> (Can you tell I have been working on culinary contest rules again?)
>
> "Carper, Rachel" wrote:
>
> > Thank you. Now I have another question. OK 2. Your recipe for Sekanjabin
> says take a ratl of strong vinegar. What is a ratl? And when I enter my
> vinegar in competition I plan to make Sikanjabin out of it for the judges
> to taste. May I use your miscellany as a reference? (I am both asking
> permission and if the judges would accept it.)
> > Elewyiss
> >
> > -
>
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