[Sca-cooks] Pictures from my Illusion Feast

[Phil Troy / G. Tacitus Adamantius]

Also sprach Olwen the Odd:
>Hi Faerisa.  I have a question or two about your redaction.  It 
>seems that several of the items in the original recipe are absent 
>from the redaction and I was wondering if you had tried the recipe 
>adding them and didn't like it that way or what.  Some folks just 
>don't like the taste of parsley.  In this case I would guess it 
>would be the flat leaf parsley which is sweeter that the curly.

For whatever reason, the "modern English" translation 
(transliteration?) of the recipe on the Gode Cokery site doesn't 
mention "root of parsley", which the original does. I have no idea 
why...

>  What happened to the radishes?  White (chinese) radishes are not 
>bitter like the little red ones.

It also omits cabbages and turnips (actually it omits the radishes, 
and then uses radishes in place of the turnips...)

>   What type of pears did you use?  There are so many that I get 
>confused.  Why did you use mustard seed instead of Lombardy Mustard?

Now this, I can see a nominal point to... all the ingredients of 
Lombardy Mustard are present in the final dish, anyway (at least I'm 
fairly sure of it).

Possibly it was felt that there were enough variations on the recipe 
(including the German ones containing only beets or cucumbers in a 
more or less identical honey/mustard/wine/spice syrup) that some 
leeway was perceived.

Hey, at least it doesn't call for red licorice whips... ;-)

Adamantius