[Sca-cooks] Redaction (Was: Some recipes that I have redacted)
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Sep 15 16:00:18 PDT 2008
On Sep 15, 2008, at 6:36 PM, Antonia Calvo wrote:
> Huette von Ahrens wrote:
>
>> Our local barony had their Anniversary Tournament on Saturday and
>> there was a pot luck luncheon at noon. Here are the recipes that I
>> used and my redactions with commentaries.
>>
>
> As a general question, do most cooks on this list actually do formal
> redaction when working from period resources? Or do some people
> just keep the period source and wing it?
If I'm just fooling around at home I'll wing it straight from the
source, but if it's for a feast, I'll want to be able to explain it
clearly to others and have quantities for a shopping list, and
questions on timing answered in advance, so I generally do a formal
adaptation.
Adamantius
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
bellies."
-- Rabbi Israel Salanter
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