[Sca-cooks] lunch ideas- feedback
David Friedman
ddfr at daviddfriedman.com
Sun Mar 29 11:37:36 PDT 2009
>The budget should be completely doable.
>Depending on your kitchen facilities I would keep things simple. Bear gave
>you many great ideas.
>I like making sweet breads (banana, zucchini, pumpkin, etc.) they're not
>particularly period but they disappear whenever I make them.
"Not particularly" is a bit of an understatement. Zucchini and
pumpkin are from the New World and the recipes of that sort I'm
familiar with use chemical leavening--baking powder or baking
soda--putting them way out of period.
I can understand doing out of period things when one can't find
suitable in period things, but at this point there are an enormous
number of worked out period recipes available to choose from--even
for someone who has no relevant books and must depend on the web. And
there are lots of period recipes that disappear when you make them
too.
Which does raise an interesting question: What period recipe comes
out closest to the quick breads that Shoshanna mentions? Cheese and
flour cake from al-Andalusi is the closest that occurs to me at the
moment--it is sweet--but there is probably a better answer.
>Back in the East I wasn't allowed to make a meal or a sideboard without
>honey butter for the bread - I think it might have been a rule or
>something!!
I like honey butter and probably deserve some of the blame for
spreading its use in the Society, but as far as I know there's no
evidence it was used as a spread in period.
--
David/Cariadoc
www.daviddfriedman.com
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