[Sca-cooks] Idea for an A&S Entry
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jul 3 22:10:55 PDT 2009
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 ****
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