[Sca-cooks] Newbie Welcoming Techniques, was Contests was Definition of "Period Cooking" was Re: Substitute for Potatoes?

[Judith Epstein]

On Aug 25, 2009, at 10:58 AM, Nancy Kiel wrote:

>
> Perhaps it would be wise to look again at why you want to cook at  
> events.  I believe you originally said cooking was the only way you  
> can contribute to doing things in a medieval way, and you want to  
> start by using period ingredients but you're not interested right  
> now in period recipes or techniques.  I am at a loss as to your  
> aversion for period recipes---if it's lack of familiarity, perhaps  
> you could practice it at home until it's second nature.  You've  
> already invested some effort into researching period ingredients, so  
> why not put a little more effort into period receipes, since period  
> food is about more than just period ingredients.

I am not adverse to learning Period recipes. I am adverse to jumping  
in with both feet. RIGHT NOW, while I am still very new, I want to do  
things in small steps. Maybe in ten years' time I will do everything I  
do with documentation up to the eyeballs, but right now, I am doing  
one small thing to get me away from, as has been mentioned, McDonald's  
"food" (which I never eat anyway) in modern wrappers. One step at a  
time. Period ingredients first. Other steps later, as I begin to feel  
confident with what I'm doing.

PLEASE, let's get off this.