[Sca-cooks] New issue of TI number 173
eskesmith at hotmail.com
Tue Jan 19 16:49:55 PST 2010
Mine arrived today. You mean the contrast between the article on Viking cookery, which knows what it's talking about (Thank you, Giano, Johnnae, Thorhalla, and T fa for it), and the article on War cookery, suggesting at least one dish containing both canned tomatoes and canned corn? (My mother's variant on it also had green peppers, BTW, but I grew up on it well before I met the SCA and never considered it a fit dish for a Medieval event, not even a war.)
Just for fun, what do people eat day to day at War? I understand that there's a pretty good food court at the market, with many of the choices available at more modern malls...
Pennsic is now a two-week event, to all intents and purposes; that's a long time do do without modern foods, although I know many people do it for the entire time they're there. (The last time I had anything to do wih planning meals, Pennsic was a three-day event - and it rained the entire time we were there. Yes, it was a while back.)
> Date: Tue, 19 Jan 2010 15:59:33 -0800
> From: david at vastrepast.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] New issue of TI number 173
> I hesitate to comment.
> On 1/19/10 3:45 PM, "Johnna Holloway" <johnnae at mac.com> wrote:
> > Has anyone else rec'd this issue of TI (173) and noticed the
> > how perfectly it captures the state of food in the SCA?
> > Johnnae
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