[Sca-cooks] feast

[Sue Clemenger]

Oooh, I envy you (the cheap source).  We generally have to cheat, and use
beef, although a couple of times over the decades, I've been able to use
goat.
At this early stage, I'm vaguely envisioning a two-course dinner, with
something chicken-based for one course, and the other with something else
(goat/lamb/etc.).  We do lunches here, rather than dayboards, so lunch would
likely be, oh, a Dish of Lentils (did I get that right? It's got eggs on
it?), or a dish from the Anon. Andalusian that I redacted a while back that
rather distinctly reminds me of a breakfast casserole.  Ideally, I'd like to
work with foods that are fairly familiar to people, but done in unusual
ways, or with different spices/flavors, etc.  And murri, I really want to
play with murri, but that means finding a source for quinces in the Fall.
And different drink syrups.  Tamarind, carrot......
--Maire, who needs to get herself a copy of that cookbook ;o)

----- Original Message -----
From: <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, June 23, 2006 6:24 AM
Subject: Re: [Sca-cooks] feast


>
>  -------------- Original message ----------------------
> From: "Sue Clemenger" <mooncat at in-tch.com>
> > Any thoughts on what you're going to do? I thought it might be fun,
> > regardless of whether I do Andalusian, or Italian, or French, or
whatever,
> > to construct the dishes using humoral theory appropriate to the culture.
> > I'd still like to do a Lenten feast someday, too, but not right now.
> > --Maire
> >
> >
> Not yet...I'll try some new dishes out of the Medieval Arab Cookery book,
along with possibly some Mughal dishes...maybe one course of each and mixing
the two for the dayboard.  Now that I've found a source for good cheap lamb,
it makes things a LOT easier!
>
> Kiri