[Sca-cooks] roast turkey

[Jadwiga Zajaczkowa / Jenne Heise]

> > If you were to do a feast featuring foods available in period, sure.
> > It would be a fun
> > feast to take these ingredients and use them in a period context. "A
> > pottage of maize"
> > "a fry of turkey"   or even "Arytichoke Pye".  To take them out of
> > context and use them
> > as if you had never seen them before would be a fun thing to do,
> > refreshing even.
> 
> The point is a cook wouldn't take most of these foodstuffs out of context.
> Columbus identified maize as a type of millet when he first saw it and
> records of its subsequent use show that it was used like any other grain.
> Turkeys are large birds, so cook them like large birds.  And artichokes were
> an easier to use version of the cardoon.

Well, it could be fun to try and figure out how a cook of a given time 
(in the school of Platina or de Nola, for instance) would deal with 
these foods. But you'd really have to be familiar with the cooking 
techniques and all the recipes in their corpus.

-- Jadwiga, who just tried to do a similar thing with cooking Rus/Viking 
foods with period recipes. :)
 
-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."