[Sca-cooks] red curry paste v green and army food

[Phil Troy/ G. Tacitus Adamantius]

Also sprach vicki shaw:
>Thanks but no thanks, I am not wild about the red one.
>Tubs?  I buy them by the itty bitty can!  lol!  But then again, I haven't
>been cooking for armies.

Many people claim that the stuff in the tubs (I like the sour curry 
myself, but frequently don't add the tamarind or lime recommended to 
actually make it sour: it's the closest commercially available mix to 
approximate some of the Burmese curries that are my favorites) is 
less salty and fresher-tasting than the little cans. Just FYI...

>Speaking of armies, when you do battle/siege enactments, are the solders fed
>as they would have been in period?  I watched an episode of the battlefield
>detectives when they did Scotland's Culloden Field and it seems that
>soldiers often brought their own grub.  Can any one shed some light on that?

Not on modern reenactment, but I'm pretty sure Froissart provides us 
with eyewitness accounts of Scottish soldiers making oatcakes in the 
field, using supplies from their saddlebags, from the Scottish Wars 
of Rebellion in the early 14th century...

Adamantius


>
>Angharad ferch Iorwerth; MKA Vicki Shaw
>Barony Beyond the Mountain
>East Kingdom
>vhsjvs at gis.net
>
>www.omygoddess.biz
>----- Original Message -----
>From: "margali" <mtraber251 at earthlink.net>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Monday, January 12, 2004 7:53 PM
>Subject: Re: [Sca-cooks] Re: Industrial-sized bags of rice
>
>
>>  i should probably trade you a tub of red curry paste for a tub of green
>>  curry paste, i think i still have 3 or 4 tubs left...
>>
>>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks