[Sca-cooks] where do I buy an indulgence for SCA-Cooks

[Phil Troy / G. Tacitus Adamantius]

Also sprach UlfR:
>One the I-have-no-real-idea-but department I do know that present day
>Sami does dry reindeer meat (non-smoked, just hang it up to dry in the
>cold and wind). It may be the case of a technique used for a millenia or
>two, or it might be a recent invention.
>
>And it is good stuff too.
>
>UlfR

Using it for fish, however, has been a known Scandinavian technique 
(considering that these are cultures that generally had to trade for 
salt and go a-viking for wood) for quite a large part of the SCA's 
period. See Stockfish, klippfisk, etc.

Adamantius

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