[Sca-cooks] Eat Local Challenge

Jim and Andi Houston jimandandi at cox.net
Thu Jun 17 14:52:00 PDT 2010

I'll post my tentative menu straightaway. 

Flint corn is the corn you grind for cornmeal, as opposed to the kind of
corn you eat straight off the cob. I think it's also called dent corn for
the shape of the kernels. Um, maybe that's a local colloquialism?

Re: kimchi
I do not see naysayers, only future converts. *grin*


-----Original Message-----
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Stefan li Rous
Sent: Thursday, June 17, 2010 4:03 AM
To: Cooks within the SCA
Subject: [Sca-cooks] Eat Local Challenge

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

<<< 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?

<<< 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". :-)

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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