[Sca-cooks] sauce competition

[Tom Parr]

Samarh one thing I encourage is getting a Recipe from all of the cooks
and then putting them together for later reference for the historian,
or local newsletter...  at one point you might run enough competitions
that you can compile a cook book to sell as a fund raiser which has
been done before... and if you run across any neat recipes I am sure
the folks on this list would love to see them!

Good luck again,

Seamus


----- Original Message -----
From: Samrah <auntie_samrah at yahoo.com>
Date: Wed, 25 Aug 2004 11:03:43 -0700 (PDT)
Subject: Re: [Sca-cooks] sauce competition
To: Tom Parr <theseamus at gmail.com>, Cooks within the SCA
<sca-cooks at ansteorra.org>


Thanks Lord Seamus!  I am encouraging them to bring the sauce with
them.  The reason I am only requiring 90% period ingredients is in
case they need to use some prefab sauces or purchased boullion at this
point.  I suspect most entrants will be real beginners, and I don't
want them discouraged.  Soo, I don't want them over-burdened by the
stress of onsite cooking or shy because their work is going to be
judged by traditional standards they may not have learned yet. 
Beginners can understand best taste wins, and we don't have enough
old-timers to be discouraged by the lack of "heavy" competition
standards.

Samrah

Tom Parr <theseamus at gmail.com> wrote:
Samrah,

IThe first question I must ask is that
are you having them make the sauces on site or can anyone bring one
in....

Lord Seamus O Dubhda
Anestorra, Barony of Elfsea



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