[Sca-cooks] Sekanjabin

[Carper, Rachel]

I have no particular competition in mind at the moment. I'm just having a hard time finding documentation for vinegar. All I can usually find is a refernce to the fact that they had vinegar and it was used in this or that recipe. I'm also looking for ways to make the vinegar platable to the judges during tasting. So I was going to make some Sekanjabin and salad dressing. But if you need vinegar, I'd be happy to supply you with some.

Elewyiss

-----Original Message-----
From: Anne duBosc [mailto:anne_du_bosc at yahoo.com]
Sent: Wednesday, May 21, 2003 8:19 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Sekanjabin


--
[ Picked text/plain from multipart/alternative ]
Elewyiss,

When is the competiton?  I'll be out there, hopefully, by the first of July, and I've made a LOT of sekanjabin.  I've been after the brewers here to make me some vinegar to use with it, to no success.  Seems they consider vinegar to be a failed attempt at wine making, and won't admit it when that cherished recipe comes out tasting a bit sharp...

Mordonna


david friedman <ddfr at daviddfriedman.com> wrote:
A ratl is a Roman pound; we have a discussion of units at the
beginning of the recipe section.

I certainly have no objection to your using the Miscellany as a
reference, although you might also want to cite the source the
Miscellany gets the recipe from. The list of sources is also at the
beginning of the cooking section. Whether the judges accept it is up
to them.

>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

Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ

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