[Sca-cooks] dinner impossible

Ron Carnegie r.carnegie at verizon.net
Thu Jan 31 20:09:10 PST 2008

  The knives were not particularly period, at least most of them were not.
At least one DID look like a repro, but most were just old modern kitchen
knives.  Apparently they were just badly sharpened, since Irving improved
one of the supposedly just honed knives on a brick!  A properly made and
cared for period knife will do the job nicely.  It will need more care to
keep it's edge than a modern knife but it doesn't need to fail as bad as the
ones on the show.  Curiously, the reproduction knives that are used at
Hampton Court are excellent and work just fine. (Curiously because it
happens to be the same period represented).

Ranald de Balinhard

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Ang Malone
Sent: Thursday, January 31, 2008 5:08 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] dinner impossible

Hello.  I don't want to spoil it for anyone but I've seen some 
comments so here goes mine.

This was a local Maryland Medieval festival.  I don't think it had 
anything to do with the SCA.

The rules for Chef Irving was this:  he could  only use medieval 
tools to cook.  So the knives he had weren't the best, he cooked over 
open fires and in an outside oven thing.  He had to grind spices with 
a mortar and pestle.  There were lots of New world foods and 
techniques, such as thickening with flour.  Although they had him use 
an "old fashion flour" to make the ravioli pasta, but they didn't 
care about other new world ingredients or techniques,  it was a 
little weird, at least for me after cooking the SCA for so long.

I wish they would've said more about where/how this organization was 
and why they picked him.  Maybe it says so on the website.

BTW, later on at the end he did have a kilt with a nice period like 
white shirt.  Really looked nice!


Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list