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

[Stefan li Rous]

On Jul 1, 2009, at 5:01 PM, Michael Gunter wrote:

<<<Instead of just cooking a dish, it would probably be part of either
  performance or supported documentation, maybe you could do
  a demonstration of one of the recipes that can be accurately
  redacted to have two totally different results. Cook them together
  while following the instructions to the letter but using different
  interpretations.

That could be fun and an eye-opener to the nuances of period cooking.>>>

My barony did something similar, having everyone start with the  
original text of Digby's Savory Tosted Cheese and having everyone come  
up with and cook their own redactions. I think Cariadoc's version was  
specifically disallowed. It was amazing the variety of dishes that  
resulted.

<<< Oooh! Oooh! I know just the recipe for this! It's a fruit-and-nut-
filled ravioli-like pastry, boiled and then finished on the grill...
the name of it is right on the tip of my tongue! Cusknoses, something
like that...

Adamantius >>>

I am not completely sure just how serious Adamantius was or if this  
was meant just in fun. But for those who only recently joined this  
list, you can find the heated conversation between two of our list  
members about which redaction was the true one in this file in the  
FOOD section of the Florilegium.

cuskynoles-msg    (46K)  3/30/08  A medieval fruit-filled pasta dish.
http://www.florilegium.org/files/FOOD/cuskynoles-msg.html

One of few medieval recipes with an illustration. At the time it was  
thought to be the only one. You'd think this would make it easy. Er,  
no. And this is the reader's digest condensed version of the actual  
conversation.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****