[Sca-cooks] a cooking club

[Heleen Greenwald]

> Yep. Some people I know in the SCA treat it as a sort of closed
> community and real-world substitute; It affects their lives and
> colors their speech, and in general I'd be the last person to be
> concerned about people fraternizing with Outsiders ;-). I was just
> messing with you.

LOL!  I know !  :-)   <pat on back>



> > Little darioles, chewets (little fist-sized meat pies), payn ragoun
> (sorta-kinda pine-nut fudge). There's a million possibilities.

Pine nut fudge!! oh! oh!!  recipe please.



> > But then, you're in a cooking club, not a period cooks' guild, and
> even if historical cookery were the main intent, there's a lot of
> fascinating stuff that is worthy of reconstruction, even though from
> outside of our period.

These people were actually very receptive to period cookery  (ours) but we
were also discussing English Regency because I have a few of the recipes.
Interestingly, no one fussed about it being *odd" food or said 'yuck' or
anything.




> > Although I understand the desire to contribute from within your own
> experience... but Turkducken sounds fun, too.
>
> _I've_ never had turkducken. ;-(
>

Can You get to Wilkes Barre PA  Adamantius? I'll let you know the date and
you are invited!!  Or conversely, how do I fed-ex you a slice with out
botulizing <sp> you???






> Adamantius
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