[Sca-cooks] Foods for Begining SCA Cooks

[Mike C. Baker / Kihe Blackeagle]

While it might not be the best presentation for it, a soup with leek 
(instead of onion) can also be presented cold...

Adieu, Amra / ttfn - Mike / Pax ... Kihe

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
Opinions? I'm FULL of 'em
alt. e-mail: KiheBard at hotmail.com  OR MCBaker216 at cs.com
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----- Original Message ----- 
From: <SilverR0se at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, February 09, 2006 11:59 AM
Subject: [Sca-cooks] Foods for Begining SCA Cooks


> Hello, the List!
>
> This coming April I will be teaching a class in Caid's Collegium called
> "Getting Started in Historical Cooking."
>
> I thought that I might bring some samples of Medieval and Rennaissance 
> food
> for the class.
>
> Does anyone have any suggestions for good foods to introduce to newbies? 
> The
> recipes must be able to be made the night before and served room 
> temperature
> or cold.
>
> Thanks!
>
> Renata
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>