[Sca-cooks] Eat Local Challenge

[Susan Fox]

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.

Cheers,
Selene Colfox [a shrimp and getting shrimpier]