[Sca-cooks] Eat Local Challenge

Susan Fox selene at earthlink.net
Thu Jun 17 01:11:44 PDT 2010

On 6/17/10 1:02 AM, Stefan li Rous wrote:
> Madhavi commented:
> <<<  My current SCA food passion is the Nimatnama of the Sultan of Mandu. I'm
> doing a high-auth feast from that manuscript in September for Trimarian 25th
> year and have been testing recipes for *months*.>>>
> Please post your menu, recipes and comments on this feast when you've done it.
> <<<  There's not much flint corn and
> little grain grown in Florida but I'm still looking.>>>
> Why "flint" corn specifically? What is "flint" corn?

Corn with a harder outer skin on each kernel, used for popcorn, flours 
or masa.  As opposed to "sweet corn" edible off the cob.
> <<<  I'm also obsessed with
> Korean food and still trying to produce a palatable kimchi.>>>
> Ah, getting into oxymorons I see. Sorta like "giant shrimp". :-)

Chacun à son goût.  Which means, you like your goo and I like my goo.  
[More literally, each to his own taste.]

I applaud Madhavi's efforts, fermentation takes trial and error.  For 
sanity's sake, remember that the Korean tradition of burying the Kim 
Chee crock came about for a GOOD reason.  I speak from experience here.

Selene Colfox [a shrimp and getting shrimpier]

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