[Sca-cooks] Food from the Silk Road
Huette von Ahrens
ahrenshav at yahoo.com
Sat Mar 26 18:32:46 PDT 2011
I saw this article some time ago when I went to see the Silk Road exhibit when it was in Santa Ana, Calif. Yes it is very inspiring.
Stamp, maybe. Mold, definitely. When Hroar finishs what he is working on for Potrero War [he has been inspired to make Roman mortars and Roman spouted strainers] then I will ask him about making a mold like this. Then between you and me, we can make "fruit dumplings in the shape of a plum blossom" that are not only beautiful, but also totally edible. Yeah us!
--- On Sun, 3/27/11, Susan Fox <selene at earthlink.net> wrote:
From: Susan Fox <selene at earthlink.net>
Subject: Re: [Sca-cooks] Food from the Silk Road
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Sunday, March 27, 2011, 8:00 AM
The photo that interests me here is the "fruit dumpling in the shape of
a plum blossom" which looks as if it was formed in a mold. We could
make a stamp like that out of clay, say what Huette? More ceramics!
On 3/26/11 6:46 AM, Huette von Ahrens wrote:
> This was written by E.N. Anderson who also co-wrote Soup for the Qan. He knows his stuff.
> --- On Fri, 3/25/11, Sharon Palmer<ranvaig at columbus.rr.com> wrote:
> From: Sharon Palmer<ranvaig at columbus.rr.com>
> Subject: [Sca-cooks] Food from the Silk Road
> To: "Cooks within the SCA"<sca-cooks at lists.ansteorra.org>
> Date: Friday, March 25, 2011, 9:18 PM
> Pictures of actual food from the Tarim Basin along the silk road. There are pictures of spring rolls, and wontons from 7th to 9th century, and fried twisted noodles from 5th to 3rd century BCE.
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