[Sca-cooks] Ideas for Subtleties...
selene at earthlink.net
Sat Jan 19 22:01:07 PST 2008
VATEL, oh heck yeah. It's out of period but most of the action appears
to be in a kitchen that's been there since the previous century. Not
much that we see is SCA-illegal either. You know you are a SCA cook
when you go to this movie with other SCA cooks and giggle and shriek in
places other people consider inappropriate... OMG that happened to me
last twelfth night...
The sugared fruits looked a little newfangled but hey, he was cooking in
a royal kitchen, he could afford that much sugar.
Not all subtleties need to be sugary. We had cheese-pastry "castles"
embellishing one of our courses at Twelfth Night a couple weeks ago.
And my boar's head was just sculpted pie paste, concealing a container
of mincemeat [see, The Gest Of The Boar's Hed,
> Ok then I'll start off a thread for Klaus....
> Cause I have been there and needed the inspiration...
> A pirate ship of Gingerbread, Goblets/tumblers (either or there) of
> sugar paste for Cordials, Various things of Bread.... Uhm Castles,
> Dragons, Beasts of many and various kinds, a Knights helm of butter, I
> think Stefan has something in the Floreligium on Illusion Feasts...
> Check that OUT!!!! Dessert served on poured sugar dishes, (a bit
> sticky bet very cool.), Do a web search for Pea Pods there is a really
> cool recipe out there for a really cool subtletie. Oooh if you want to
> gross folks out figure out how to make entrails inside a meat beast or
> even a chicken... Hey Chicken stuffed with pasta and tomato sauce....
> When they cut into it out come the guts... eeewwww.
> Oh and You want inspiration? Tell ya an easy way to get it... Go find a
> copy of VATEL. It is out of period but the Food!!!!! Is freaking awe
> inspiring. Not to mention the sets.... Also check out Marie Antoinette
> it also has great food that will give you inspiration to create new
> Those are just some thoughts for tonight. BTW No I don't have any
> period proof of any of those they are simply off the top of my head.
> Good luck hopefully others will toss out some thoughts...
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