[Sca-cooks] Idea for an A&S Entry

[Susan Fox]

You're right, you may give the purists a heart attack.  However, it's 
worth asking the contest supervisors if it's okay.  After all, even the 
purists use a modern typewriter or computer to print out their written 
documentation.  Is this not just the next step, with moving pictures?

Cheers,
Selene

chawkswrth at aol.com wrote:
> I?am wondering, and I think this is a good place to ask...
>
> I am pondering the viability of doing a cooking demonstration as an A&S entry into the Cooking area (static,?not performance)
>
> What I would want to show is the progression of taking a Period Recipe and translating it into a viable recipe for today's kitchens. I realize?to do it right,?it would require a Power Point presentation, as well as a formal demo table, complete with cooktop and the mirror to show your hands performing the technique. (This way, I would not disturb the folks cooking in the kitchen)
> I would choose a recipe that shows at least two methods of cooking, such as parboiling and then frying, and then finishing off the product, for general serving. 
> It should, if properly planned out, and pre-prepared, take no more then 15 minutes....
>
> Am I about to send shockwaves through the Lords and Ladies of the Laurel and assorted Purists? 
>
> Should I plan this out further or just do the recipe at home and dish it out, with documentation,?at the Faire?
>
> thanks!
>
> Helen
>
>
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