[Sca-cooks] Yes It's Period and BBQ-Picnic-Potluck Feast Ideas

Karen Lyons-McGann karenthechef at gmail.com
Mon Jul 11 15:54:32 PDT 2011

Why yes, as a southerner, I was struck by a number of dishes and bits of
advice that seemed right in line with traditional southern cooking.  I even
wrote up a handout and did a class at Atlantia (Or perhaps only Windmasters
Hill) collegium titled something like 'That's Period Cooking?!'
 Unfortunately, that handout is not on this computer, and surveying the
garage for it at this moment is not possible.  Off the top of my head I
recall that ham should be soaked in milk (still done with country hams) and
that 'baking soda equivalent' should be put into the water for cooking
greens to preserve their color during the long boiling necessary, again
something still advised.   These were both from Platina, but I think I first
experienced the phenomenon when reading Two 14th Century Cookery Books.

Lady Bonne

On Mon, Jul 11, 2011 at 6:42 AM, Gaylin Walli <gaylinwalli at gmail.com> wrote:

> I've been trolling through the archives and finding bits and pieces of
> conversations, but not a real thread about two things I've been chatting
> about with friends, recently. Two feast ideas that were recently bandied
> about, one of which I know we've talked about in the distant past (but I
> can't find in my archives) and one we've touch upon at times from other
> angles.
> Idea 1: At least in Michigan, there are traditional "picnic" or "church
> social" or "bbq" foods (use the term that works for you best in your area).
> What foods exist in the recipe corpus available to SCA cooks that remind
> you
> of these dishes (e.g., macaroni and cheese).
> Idea 2: When you first started getting interested in cooking, what were the
> dishes where you boggled, thinking "WOW! I've been making that dish
> *forever*. It's documentably period? Awesome!"
> It's been interesting to see people's reactions in local, private
> conversations and I'd love to hear people's conversations on them here too.
> Iasmin
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