[Sca-cooks] Newbie Welcoming Techniques, was Contests was Definition of "Period Cooking" was Re: Substitute for Potatoes?
phlip at 99main.com
Tue Aug 25 07:33:51 PDT 2009
Well, we seem to have a misunderstanding here. SCA-Cooks list has
developed for serious period cooks, which is not to say that we don't
talk about other stuff, but our focus is serious period cookery.
Consequently, if someone arrives and tells us all about how they
intend to invent their own version of period cookery, we're going to
try to direct you into doing it the right way, and we're also going to
explain WHY we think our way is the right way.
Honestly, we don't care what you cook, as long as you're happy with
it. But, coming in here and telling us you're going to invent your own
version of period cookery by only using period ingredients in modern
recipes is rather like going into a draft horse list, and telling the
members you're going to use a draft horse to pull your plow by putting
a horse face with ears on the front of your tractor.
We realize everyone has to start somewhere- we're just trying to give
you the best place to start.
On Tue, Aug 25, 2009 at 9:07 AM, Judith Epstein<judith at ipstenu.org> wrote:
> On Aug 25, 2009, at 7:56 AM, Euriol of Lothian wrote:
>> Judith - I guess the only thing I can ask if you can accept a request that
>> you don't make the claim of it being from a particular time and place
>> without being able to back it up.
>> And to all, enjoy playing in the kitchen.
> I wouldn't make such a claim. I know the difference between Period,
> Peri-oid, and my own cooking. As I said at my first (and only, in adulthood)
> event, "These ingredients are Period as far as I've been able to discover,
> but the dish is my own."
> You know, when I first told a couple of people that I was thinking of
> attending an SCA event, a sizable number of those people said "I could never
> get into that. I don't have the time or money to come up with something
> perfect to wear, and people are so mean about it if you aren't perfectly
> Period." I told them they were wrong, the SCA's not like that, any attempt
> is congratulated and hailed. I'd love it if the handful of people who've
> tried to prove me wrong would take a look back at their first SCA food and
> garb, and then maybe take a (perfectly Period, of course) chill pill.
> Jumping down the throat of someone who is new, and who is making one tiny
> step, by telling them that they're wrong and approaching their SCA
> experience wrongly... that's not a fantastic way to get and retain new
> members. I'm made of stern stuff, so it's not going to chase me away, but it
> does make me understand why some folks never make it past a first or second
> event. And even those made of stern stuff don't want to answer fifty emails
> -- and I am paraphrasing an email that I got a few minutes ago -- on the
> subject of why I want to be involved in the SCA at all if I'm just going to
> view it as some social club.
> I really, really would love to believe that the subject was closed now. It's
> not, I know, but for a couple of minutes, let me believe it.
> Judith / no SCA name
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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