[Sca-cooks] Midrealm Winter 2008 Artes Draconis Specialty Issue
kiridono at gmail.com
Sun Nov 30 18:41:24 PST 2008
Let me know when it's available...and if there is a cost. I'm definitely
Oh, and by the way, Dame Hauviette's article is about one of the recipes
that's on the "Celebration at the Serayi" disk!!
On Sun, Nov 30, 2008 at 8:56 PM, Gaylin Walli <gaylinwalli at gmail.com> wrote:
> I just wanted to send a note to the list regarding the upcoming publication
> of the Midrealm's arts and sciences quarterly publication, Artes Draconis.
> Some time earlier this summer I committed insanity by volunteering to
> coordinate and guest edit a special issue dedicated solely to cooking. I'm
> happy to announce that it will be published shortly once we figure out how
> to best exchange the files between me and the regular editor. For those of
> you who are interested, below is the list of articles that were included
> the names of their authors. Some of those authors even frequent this list,
> so props to them publicly for making my life easier by giving me such great
> material to work with. There's more in the issue in sidebars and pictures
> than you can shake a stick at, folks. And as soon as the download link is
> available and confirmed as working, prepare yourself for a monster download
> of information (it's a huge file) that will be well work the download wait
> time (if I don't say so myself). Cheers! -- Iasmin
> On Steaming Bread
> It should have been simple, but our first attempts ended up in a big sticky
> mess. Could we rescue the bread?
> BY RIJCKAERT van UTRECHT
> Etli Yaprak Dolmasi
> Ottoman-style meat stuffed grape leaves. Could an out-of-season emergency
> substitution improve the flavor?
> BY HAUVIETTE d'ANJOU
> Carbonado, a late period meat-roasting technique, requires patience and
> attention to heat. We found out just how much patience was needed.
> BY GWYNETH BANFHIDHLEIR
> For tartes owte of lente
> After hours observing, could this researcher recreate the tartes she'd
> watched being made by the pros?
> BY ALYS KATHARINE
> Salla Cattabia
> Can a roman herbal salad really be called "simple" with a stunning 17
> BY LLEWELLYN ap TEIRNON
> Recommending Apicius
> Of the editions, translations, and collections available, which should you
> BY IASMIN de CORDOBA
> Chilled Spiced Pears
> Preparing a dessert that travels well and required only a small amount of
> time could be as simple as opening a can.
> BY SIOBHAN O'NEILL
> Mon Amy
> Sometimes our expectations get in the way of what we're trying to recreate.
> This dessert stubbornly refused to be the cheesecake the author thought it
> was, much to her delight.
> BY AASA SORENSDOTTIR
> Making Historic Comfits
> These little after-dinner treats require a deft hand, a bit of patience,
> a lot more time to make than one might think.
> BY ALYS KATHARINE
> Equipment Comparison
> We wanted to know how different the results would be for some common
> tasks completed using medieval and modern tools.
> BY HELEWYSE de BIRKSTEAD
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