[Sca-cooks] Eat Local Challenge
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]
More information about the Sca-cooks