[Sca-cooks] Period Recipe Fail.

[Terry Decker]

Actually, I'm at about 1,000 ft. most of the time.  When I'm in the
Outlands, I'm at around 4,500 feet.  The difference in baking at those two
altitudes is interesting.  Baking manchet at 10,000 feet will be
interesting.

Bear


----- Original Message ----- 

> Which is a great seg way to the class I am teaching.  Cooking at different
> altitudes.  (High Here, Low There).  I am looking into the differences in
> cuisine we study as it relates to the "original" altitude and how we re
> create it.
>
> Aldyth
>
> On Fri, Mar 2, 2012 at 6:34 AM, Mem Morman <mem at rialto.org> wrote:
>
>> May I suggest that altitude might have some effect?  Cariadoc lives at
>> sea
>> level.  Baric lives fairly high in the mountains.  I live at 6500 feet
>> and
>> find that many baking recipes that worked fine for me when I lived in DC
>> simply do not work the same here in Colorado.
>>
>> Let me take this opportunity to note that the Cooks and Bards Collegium
>> will be held at nearly 10000 feet - NOTHING is going to cook the way you
>> are used to.  The difference between where I live and the collegium is as
>> great as that between where Cariadoc lives and where Baric lives.  It's a
>> different cooking world up there.
>>
>> Elaina