[Sca-cooks] soooooo...

[David Friedman]

I'm using boldface to mark my comments, because the email program I switched to when it became
impossible to use Eudora on the new Mac OS has lots and lots of problems, including the inability, so
far as I can tell, to insert things in a way that shows they are not part of the message being replied to, except at the beginning (as in this passage) or end. Apologies.

At Sat, 4 Feb 2012 00:58:10 -0800 (PST), Tre wrote:
>
>
>While the book itself may not be entirely period and put together from suspect sources,

That's an understatement. The recipes are for the most part modern recipes having nothing to do with actual Anglo-Saxon cooking,
and use out of period ingredients without comment.

that doesn't mean the recipe itself isn't valid for use at an SCA feast. I have seen other sources talking about "Barley Pilaf",
and it was one of the suggestions in an old version of the Known World Handbook of things to take to an SCA Potluck. 

The fact that something is suggested in an SCA publication is very weak evidence that it is period. And even if there is a period
recipe with a given name, it doesn't follow that another recipe with the same name is period. There are lots of cases where the
same name describes quite different dishes at different times.

>As is stated in the book and in your review - there are no surviving recipes from Anglo Saxon England. Not all the recipes in
the book are ones that should be used at a feast. However, there are some which can be used reasonably safely.

Anything that isn't poisonous can be used reasonably safely, and people frequently serve out of period things at SCA feasts.
But recipes from that cookbook are no more period recipes than recipes from a modern cookbook.


>
>
>________________________________
> From: David Friedman <ddfr at daviddfriedman.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
>Sent: Saturday, February 4, 2012 2:52 AM
>Subject: Re: [Sca-cooks] soooooo...
> 
>At Thu, 2 Feb 2012 20:47:48 -0800 (PST),  Tre wrote:
>
>>
>>
>>Two suggestions on things to bring, but you'd have to decide how filling they are - Apple and Onion Salad, or Barley Pilaf. The Barley Pilaf was VERY popular at a feast I cooked, and I've served the Apple and Onion salad to mundanes as well as Scadians and it was well recieved both places.
>>
>>Apple and Onion Salad
>>
>>Take sweet apples (I used Pink Ladies) and cut them into small chunks in a bowl. Cut some onion (I used red onions, both for flavor and color) into small chunks and mix with the apple. Toss with a small amount of red wine vinegar and olive oil. Salt and Pepper to taste. 
>>
>>Barley Pilaf
>>(from "Tastes of Anglo-Saxon England)
>
>
>The fact that a recipe is in _Tastes of Anglo-Saxon England_ is no evidence at all that it's period.The recipes are modern recipes with Anglo-Saxon names.
>
>For details, see my review of the book at:
>
>http://dialup.pcisys.net/~mem/savelli.html
>
>David/Cariadoc
>www.daviddfriedman.com
>daviddfriedman.blogspot.com/
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David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/