[Sca-cooks] TV advice requested

[Ian Kusz]

Yeah; if you mention a dish, tell them that if they want the recipe, they
can get it online at such-and-such place.

I would also have you include items that were in common use in the "old
days" that aren't used nowadays (and how to obtain, grow, and use them); one
item should fit in a 2-minute period; things like vetch (which I can't find
in stores), silphium (for which asafoetida is a substitute), purslane,
violet leaves, hartstongue, sorrel, strawberry leaves,
barberries, saxifrage, betony, bugloss and so on.  John Gerard's a good
source; so is Digby.  At least John Gerard's Herball shows a large variety
of herbs, and Digby includes a number in his dishes.

I mean, some basic dishes are the same as what is made, today; but you could
give people new options on ingredients....like....

"Well, everybody likes stew, but here are some ingredients that were used
in a recipe from 1669 that you may not have considered putting in your
stew....purslane is high in alpha-linolenic acid, one of the omega-3 fatty
acids (higher even than spinach), and the stems are high in vitamin
C....it's sometimes used in Greek salads..."

or,

"Salads are becoming more popular in these health-conscious days, but
here is a vegetable from John Gerard's Herball of 1597 that was used in
salads that you can use to spice things up, or for a bit of variety..."

Something like that....and there are lots and lots to choose from....and
many of them grow wild....so growing them in a garden is a snap...


On 3/6/07, Christina Nevin <cnevin at caci.co.uk> wrote:
>
> So if someone was interested in you doing a 2 minute clip on medieval
> cooking (no recipes) once a fortnight on a television show, what would you
> do? What would you cover, or think would interest the general public without
> being too esoteric or too dumbed-down?
>
> ciao
> Lucrezia
> [not-so-quietly freaking out in the corner]
>
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++<?xml:namespace prefix =
> o ns = "urn:schemas-microsoft-com:office:office" />
>
> Baronessa Lucrezia-Isabella di Freccia | mka Tina Nevin
>
> Thamesreach Shire, The Isles, Drachenwald | London, UK
>
> "There is no doubt that great leaders prefer hard drinkers to good
> versifiers"
>
> - Aretino, 1536
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++
>
>
>
> This electronic message contains information from CACI International Inc
> or
> subsidiary companies, which may be confidential, proprietary,
> privileged or otherwise protected from disclosure.  The information is
> intended to be used solely by the recipient(s) named above.  If you are
> not
> an intended recipient, be aware that any review, disclosure, copying,
> distribution or use of this transmission or its contents is
> prohibited.  If
> you have received this transmission in error, please notify us immediately
> at postmaster at caci.co.uk
> Viruses: Although we have taken steps to ensure that this e-mail and
> attachments are free from any virus, we advise that in keeping with good
> computing practice the recipient should ensure they are actually virus
> free.
>
> CACI Limited. Registered in England & Wales. Registration No. 1649776.
> CACI House, Avonmore Road, London, W14 8TS.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>