[Sca-cooks] Period or no? - Long analysis *G*

[Johnna Holloway]

And then we have to adapt the recipes to be served
for feasts that can only last 70 minutes, cost 5.00 and must
contain at least some vegetarian dishes, some meat
dishes, and be somewhat "diet" friendly. Oh and the
kitchen has one working stove, 3 burners, and is slightly
larger than a closet. And they'll let you know how many
you are cooking for 2 days before the feast.
We don't so much cook at times as cope.

Johnane


AEllin Olafs dotter wrote:

> snipped
> When we make a "logical" change to a medieval recipe, how do we know 
> we're not missing the entire point, in the same way? (After all, we 
> don't even have Medieval Friends and Relations  to say "You put *what* 
> in that??") I suspect that, if you cook a great deal within *one* 
> foodway you eventually begin to get an idea, though you'll never 
> absolutely know... but I don't think those of us who hop around and do 
> 16th century English one day and 14th Century Andalusian the next get 
> the same feel for it - and I'm certain that those of us who are 
> relative beginners don't have it. (I sure don't...)
> AEllin
>
>