Welcome, a birthday party- was Re: [Sca-cooks] testing what's up?

[Finne Boonen]

On Wed, 5 May 2004, Phlip wrote:

>
> Ene bichizh ogsen baina shuu...
>
> > my name is Finne, I'm currently studying very hard to get a masters degree
> > in Computer Science :).
>
> Welcome, Finne ;-)
>
> > I stumbled upon this list thro a fascination with cooking and history, and
> > I'm currently trying to think up a menu for a medeaval themed birthday
> > party
> >
> > Finne
>
> OK. How many people are you feeding,
10

how adventurous are you and they as
I'm more adventurous then them probalby, but there's a lot of difference,
some will try anything, others are more picky. So I'm trying to find
'traditional' dishes that have roots in +- medeaval times.

I've found references for the desert(rice in milk with safron)
looking for a main course/main courses
and more references then I can count for drinks :) (beer enthusiast
friends and acces to traditional breweries are wonderfull in this regard)
I'm trying to find reference for Waterzooi (a thick soup of chicken/fish,
veggies and cream/water) but haven't had much luck with that.

> diners, how experienced a cook are you,
pretty decent cook but not that much experience with 'historical food'

 and are you interested in a
> particular culture and time period?
1200-1600 north of France/The Netherlands



What sort of facilities will you have?
normal kitchen(stove and oven)

>
> Regardless, a good place to start looking is http://www.florilegium.org/

does seem like a good place, trying to process the information overflow :)

thanks for the information already, it's nice to find sites that have good
information about these regions

Finne

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