[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*
Madhavi
-----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
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?
<<< 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". :-)
Stefan
--------
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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