[Sca-cooks] Thoughts for a new class

Daniel & Elizabeth Phelps dephelps at embarqmail.com
Wed Aug 18 16:42:42 PDT 2010

Actually I think that you could do it with a small class.  I would find a 
rather straightforward recipe, three or four ingredients, with a minimal 
number of preparation steps that could be cooked on single burner/hot plate. 
Write the original recipe with a sharpie on in big letters on a large note 
pad on a big easel.  Break out the words and steps with the class.  Then do 
the worked out recipe with hands on class participation.


Without deviation from the norm, progress is not possible.
Frank Zappa

To argue with a person who has renounced the use of reason is like 
administering medicine to the dead.
Thomas Paine
----- Original Message ----- 
From: <bronwynmgn at aol.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, August 18, 2010 9:58 AM
Subject: [Sca-cooks] Thoughts for a new class

> I am currently considering a new class that I'd like to teach, but I'm not 
> sure of the practicality or how the format should work.
> What I'd like to do is a practical redacting class.  I've done redacting 
> days at my house where I've chosen a bunch of recipes, had people pick 
> one, and work on it, and then dinner was the results.  This really isn't 
> feasible at an event.
> What I'm considering is choosing one recipe, having the people access it 
> beforehand to modernize the language and review it, and then discuss it 
> together in the class and make a version.  Or, possibly, limit the size of 
> the class to however much cooking space I have available and allow each 
> person to make their own version (this is what I'd really prefer to do).
> Another possiblility would be a two-session class, where we review the 
> recipe in the first class and then cook it in the second.
> What do you all think?  Is this a feasible thing to do, or am I setting 
> myself up for a logistical nightmare?
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancastr, PA
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