[Sca-cooks] Musing on Mongol
euriol at ptd.net
Tue Sep 16 10:47:47 PDT 2008
Perhaps your facilities & logistics of the kitchen might be worth
exploring. How many vegetarians are common in your area? If it is just a
couple, you might decide to just say "sorry". If you think you'd have
enough for a table servings worth using meat-substitutes you can go that
On Tue, 16 Sep 2008 10:40:46 -0700, wrote:
> I'm one of those who believe in serving historical food at SCA
> events. I'm working up a Mongol feast, based largely, of course, on
> the 14th C. book, "A Soup for the Qan", for late next year.
> I'm in California and i think the biggest problem i face is finding
> offerings for our local vegetarians. They've always been more than
> gracious, no whiners or grand-standers. In all my previous feasts
> except one, i've always made sure that the vegetarians could eat just
> about everything but the meat.
> But Mongol dishes are either meat, meat plus grains, or meat plus
> grains plus vegetables. Not big on dishes without meat. The recipes
> reflect Chinese, Turkish (i.e., Central Asian), and Southwest Asian
> (i.e., 'Abbasid Arabic) influences, strongest on the Turkic and
> Chinese - the Southwest Asian tends to be in spices used in a
> basically Mongol dish.
> So i'm trying to decide:
> -- Should i adapt some Mongolian recipes and make one table's worth
> of dishes using non-meat substitutes?
> -- Should i make some Southwest Asian (i.e., Arabic) dishes for the
> vegetarians? They're also not big on proteinaceous vegetarian
> offerings, but there are some...
> -- Should i just just apologize and say, sorry, this is a meat-heavy
> -- Or are there other options?
> I'm not asking for folks to decide for me :-) but i'm looking for
> suggestions, especially anyone who has worked with those Mongol
> And please, no rants about vegetarians. The ones around here are fine
> folks who do not expect exceptional treatment, and have always been
> appreciative that i've given them consideration.
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