[Sca-cooks] Camel Ribs

[lilinah at earthlink.net]

I can get camel here in the San Francisco Bay Area. There are several 
halal butchers in Berkeley alone, and more in Oakland (i'm in the 
East Bay). There are doubtless more over in The City (that's San 
Francisco, to those who don't live here).

I don't have a strong interest in buying some just for myself. I 
strongly dislike goat (ate it in Indonesia), do not care for lamb - 
yet here i am cooking it yet again for another SCA feast (in 6 feasts 
i've made lamb 3 times), and am not a big fan of beef. It's all a 
matter of taste.

But if i can get more period references - and i know they ate camel - 
maybe i'll cook some for a potluck dinner at an event (we camp most 
of the time, as i'm sure you're all tired of hearing). I'm in a new 
household that hasn't yet set up at an event. October Crown will be 
the first. It's a service oriented group, so they're not all into 
"period" cooking.

So maybe there's some camel in my future...

And i know that "Middle Easterners" made a sort-of jerky - i've seen 
no recipe for making it, but i've read a number of references to 
dried meat for travellers, and i think i've seen a recipe using it - 
so maybe camel jerky...

Anahita