[Sca-cooks] New issue of TI number 173
johnnae at mac.com
Tue Jan 19 17:26:08 PST 2010
I just thought it was interesting and illuminating that the "People
(described below) was in a column one on page 25
and Duke C's appropriate and researched Musammana recipe was in column
on that same page.
the more things change or can be researched, the more they stay the
Glad you liked the Viking article. My part was much longer but it was
Especially the helpful advice that Googling "viking" in Google Books
is not very helpful
because it pulls up all the hundreds and hundreds of Viking Press books.
I tend to not eat much at Wars during the day. I just try and drink
constantly and since
we have stayed offsite for the more recent trips, we ate supper offsite.
When we were much younger and camped and the War was maybe 4 days, we
steaks, grilled every evening.
On Jan 19, 2010, at 7:49 PM, Carol Smith wrote:
> Dear All,
> 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
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