[Sca-cooks] Middle Eastern Food

[Deborah Hammons]

That would be wonderful.  Would be way special if you taught it here.  But
that's a fair piece of real estate to travel.

Aldyth

On Fri, Jan 15, 2010 at 4:34 PM, Elaine Koogler <kiridono at gmail.com> wrote:

> I would be happy to share my menu for this year's A Day in the Middle East
> feast with you...along with the class notes for a class I taught on the
> influences of Chinese and Arabic cuisine on that of the Mongols.  Let me
> know and I'll be happy to send these to you.  You might also take a look at
> Urtatim's pages where she has a lot of information on all of this.  I can
> also share my bibliography with you as well..
>
> Kiri
>
> On Fri, Jan 15, 2010 at 6:29 PM, Deborah Hammons
> <mistressaldyth at gmail.com>wrote:
>
> > I am so enthused!!  From a left handed sort of way.  Our group is hosting
> a
> > cooking collegium in April, and the overwhelming choice was middle
> eastern
> > food.  For the past week the challenge has been narrowing the field of
> > study.  Most of the cooks who have volunteered favor Turkish, or Mughal
> > Indian.  It looks like the entertainment will be in the form of a Hafla.
> >  The most entertaining suggestion came from a service person back from
> > Iraq,
> > who suggested roast lamb on a gold platter, with couscous.
> >
> > What I had been hoping for was a kitchen venue to make the meal, and
> teach.
> >  Soft cheese, flatbreads, etc.
> >
> > If you would, keep the suggestions coming, and I will forward them on.  I
> > get to coordinate the classes, and will probably teach the flatbread
> class.
> >
> > Aldyth
> >
> > On Fri, Jan 15, 2010 at 3:59 PM, Gretchen Beck <grm at andrew.cmu.edu>
> wrote:
> >
> > >
> > >
> > > --On Friday, January 15, 2010 2:32 PM -0800 Raphaella DiContini
> > > <raphaellad at yahoo.com> wrote:
> > >
> > > >> I prefer single sources or very tight source groups in
> > > >> general.
> > > >> -- Antonia di Benedetto Calvo
> > > >
> > > > I agree with this in that I generally like to go from one source if
> at
> > > > all possible. I don't like the idea of referring to multiple sources
> > that
> > > > may be all over the place in time and cultural relivance. But that's
> > just
> > > > my preference.
> > > >
> > >
> > > I'm also for single source as much as possible -- while this may narrow
> > the
> > > available dishes, it will almost always provide a consistency of
> palette
> > > and presentation that makes for not only good education but
> > >
> > > (dah dah dah dah dah dah dah)
> > >
> > > good eats.
> > >
> > > ;-)
> > >
> > > toodles, margaret
> > >
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