[Sca-cooks] Midrealm Winter 2008 Artes Draconis Specialty Issue

[Elaine Koogler]

Let me know when it's available...and if there is a cost.  I'm definitely
interested!!!

Kiri

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
> and
> 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
>
> Carbanadoes
> 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
> ingredients?
> BY LLEWELLYN ap TEIRNON
>
> Recommending Apicius
> Of the editions, translations, and collections available, which should you
> choose?
> 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,
> and
> 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
> kitchen
> tasks completed using medieval and modern tools.
> BY HELEWYSE de BIRKSTEAD
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