[Sca-cooks] Food Network shoot photos

[Carper, Rachel]

Isn't this the second time there is a SCAdian on a cooking show with Jim
O'Connor? Is anybody trying to recruit  him? 

Elewyiss

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Susan Fox-Davis
Sent: Sunday, April 11, 2004 1:50 PM
To: Cooks within the SCA; lois-bujold at lists.herald.co.uk;
godecookery at yahoogroups.com; SCAFoodandFeasts at yahoogroups.com
Cc: FreeholdAlliance at yahoogroups.com; KellshearthOnline at yahoogroups.com
Subject: [Sca-cooks] Food Network shoot photos


"This is not low calorie.  This is not low fat.  This is not low carb.
This is LOW TECH!"

My adventure in educating the culinary public took place on April 9,
2004 as a crew from the upcoming food history series THE SECRET LIFE
OF... Came to me and asked me to show them how to make Cornish Pasties
for their episode about Pie.  The series debuts on June 8 with the
popular topic of Barbecue; the Pie show should air sometime after that,
within 13 weeks anyway!  This looks like an interesting show that I
would watch even if I had not been invited to participate.  Besides,
someone there has the good sense to ask the culinary historians of the
SCA for their expertise. Let's hope this trend continues!  Goodness
knows, the "amateurs" often know their stuff better than the people who
actually make money in the same field.

Some "production photos"taken during the proceedings may be found at:
http://home.earthlink.net/~selene/
I still need to put up the recipe, that should happen on Monday when I
get back to work where I left it.  Hehehehe-ooops.

The location is my parents' kitchen;  my kitchen is a little larger but
not as well set-up for demonstrations to an audience or a camera.  They
were extremely good sports about the whole thing, particularly when I
engaged an extra few hours with the family maid service to clean up
afterwards.  Oh, and made sure they had a yummy dinner of pasties that
evening as well.

We were SO organized.  I had the recipe completed in stages,
pre-refrigerated dough balls to roll, completed pasties to take out of
the oven instantly after the demonstration of how to roll and fill them.
I had a recipe and a full page of pastie-lore printed out, which the
director and show host pored over and duly asked all the RIGHT
questions.  The crew was coming from another shoot in town and got to us
about half an hour later than I was expecting, which didn't do my nerves
a bit of good.  However, once arrived, they got down to business and we
were ready to roll within half an hour.  They started at 2:30 in the
afternoon and done and gone by 4:30.  Impressive. 

Show host Jim  O'Connor was a delight.  One does not get the impression
from his other Food Network show, ALL AMERICAN FESTIVALS just how smart,
involved and fun he can be.  He kept up a patter throughout, asked the
questions I wanted asked and introduced a few more interesting ones as
well. Fortunately I had answers for them!  He hung around after the crew
tore down and chatted with me and my family.  He didn't have to do that,
he could very well have been just the aloof talent and skipped out after
his part was done, but he was just as friendly as could be.

I will be keeping in touch with the show producer/director.  I have some
really early recipes that may find mention in some of the other shows.
Ancient Irish pit "barbecue" and 15th Century macaroni-and-cheese are on
my list.  My current dream is to get on board as their on-call
historical researcher, and maybe later to appear on-screen again.  After
that, who knows?

Bon Appetit!
Susan Fox-Davis / Dame Selene Colfox
selene at earthlink.net

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