[Sca-cooks] Topics for Classes for Scholas

[Euriol of Lothian]

As I see it, the issue is more with the logistics of facilities and/or
equipment as opposed to time. If the site's kitchen is being used for
"lunch" and/or "feast" as is common at AEthelmearc's event, then trying to
make a class of it can be difficult. Also, depending on the time of year,
the weather can make it prohibitive to do it outdoors. The temperatures were
in the negatives yesterday when I was attending a nearby schola. 

I do recall being able to attend your cooking workshops which I very much
enjoyed and the people in my barony are interested in such a workshop here.

Euriol

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of David Friedman
Sent: Sunday, January 18, 2009 6:21 PM
To: ahrenshav at yahoo.com; Cooks within the SCA
Subject: Re: [Sca-cooks] Topics for Classes for Scholas

What we have done, many times, is a cooking workshop, usually in our 
home. People arrive, usually Saturday at one or so. When you arrive 
we hand you a stack of period recipes, unredacted, and you pick one. 
During the afternoon each participant makes his recipe, with advice 
from us as needed, recording in detail everything he does. When 
something is done, everyone tries it and makes comments.

The idea is, first, to convince people that they really can start 
with a period recipe and end up with something consistent with that 
recipe that is good to eat, and second to provide a start at working 
out a bunch of recipes. Participants can, of course, take home a copy 
of their recipe for further trial and error development.

There's no reason it couldn't be done at a schola, provided you were 
willing to spend the three hours+ it would probably take.
-- 
David/Cariadoc
www.daviddfriedman.com
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