potatoes and personal "issues" ; )....was RE: [Sca-cooks] suggestions

[tom.vincent at yahoo.com]

Since it's a Medieval/Ren organization, why bother with non-period or even period-ish ingredients at all?  
 
Since the original question was to prepare a Medieval feast, that's the guiding principle...not an 'obsession'.
 
Besides, documentation is fun, interesting & challenging.  And satisfying, too.
 
I think it's great to serve a wonderful, surprising dish accompanied with several pages of research.
 
 
Duriel

 
-*-*-*-*-*-*-*-*-*
Tom Vincent
-*-*-*-*-*-*-*-*-*
When shall it be said in any country of the world, my poor are happy; neither ignorance or distress is to be found among them; my jails are empty of prisoners, my streets of beggars; the aged are not in want, the taxes not oppressive; the rational world is my friend because I am friend of its happiness; when these things can be said, then may that country boast of its constitution and government.
-- Tom Paine 


----- Original Message ----
From: Anne-Marie Rousseau <dailleurs at liripipe.com>
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Sent: Thursday, May 18, 2006 5:03:54 PM
Subject: potatoes and personal "issues" ;)....was RE: [Sca-cooks] suggestions


hey all from Anne-Marie

casteau (1604) has some recipes for tartufle which according to some research might 
be potatoes (or truffles, but cotgrave supports the potato theory). mmm. potatos 
with a red wine butter sauce....

but 1604 isnt medieval by any stretch of the brain and no matter how documented it 
really does a number on my "medieval mindset brain", just as turkey or new world 
beans or modern celtic music :)

That said, I think its also important to remember that while we all get weakkneed 
at the idea of a documentable medieval feast, that is not required in any way in 
the governing documents of the SCA. all that is required is an "attempt at pre-17th 
century costume". nothing about food or music or even that it has to be GOOD pre-
17th century costume :).

if someone wants to serve roast chickens, potatos and green beans, taht is their 
perogative. just as it is very common practice in many places in the SCA to have 
modern barbecue (and dang tasty stuff it is, too) or modern ethnic cuisine 
as "feasts". 

my own special kind of geekiness that would rather do a perfectly documentable and 
authentic 15th century french feast is my own baggage, and while I am delighted to 
share my obsessions with anyone who doesnt run away quickly enough, I need to keep 
in mind that not everyone shares it, nor are they required to.

that said, this list seems to have a lot of people who share my own disorder, oops, 
I mean obsession, oops, I mean flaw, oops, I mean interest in the field ;) and 
that's a very happy thing for me :)

--Anne-Marie, who recently served "tartufles" in the spanish red wine sauce from 
casteau (recipe pending in a new cookbook!) and felt compelled to make a big public 
apology to the baron and baroness for being so weak as to succumb to fashion and 
serve what was so obviously animal fodder and potentially poisonous animal fodder 
at that. ;) (Toussant-Samat said that the burgundians were some of the last people 
to accept the potato as human food. thought it might be a bit of fun tertiary 
source schtick ;))

On Thu May 18 14:32 , 'otsisto' <otsisto at socket.net> sent:

>Potatoes are late period in specific areas with only one source to my
>knowledge of reference to how they were cooked but no recipes to date.

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