[Sca-cooks] a Medieval "vegan" potpie??

[Stephanie Yokom]

I apologize profusely for my ignorance in the culinary world within the
SCA.  While I am not new to the society, I am new to the medieval world of
food because I am a hobbyist cook mundanely and have become interested.

I think I will try somewhere else for information.

Again, I apologize for offending anyone.

Sabra

On Sat, Oct 3, 2009 at 1:50 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
> On Oct 3, 2009, at 3:22 PM, Stephanie Yokom wrote:
>
> I am trying to locate some resources a a potpie for a few vegan friends of
>> mine.  I am just not really sure WHERE to start looking for recipes.
>>
>> Thank you-
>>
>> Sabra
>>
>
> This phrase just keeps cropping up in every conversation I have lately, but
> it really depends on what you're trying to achieve.
>
> If you're looking for a vegan pie, that should be doable. If you're looking
> for one of those Great Pies or one of the late period "baked meats", one of
> the hurdles that'll need to be addressed is that some of the pies in period
> were long-cooked affairs designed, in part, as containers and, in some
> cases, preservation systems, for meat.
>
> Seems to me Martino, Platina, and Scappi would all have various vegetable
> tortes, some of which may have things like almond milk instead of a
> dairy-type binder for their fillings...
>
> Adamantius
>
>
>
>
>
>
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
>
>
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