[Sca-cooks] Sca-cooks Digest, Vol 71, Issue 6

[Susan Lin]

This list is full of very knowledgeable people and then there's me.  I know
a little and need to learn a lot.

Bear is right (of course), the more specific your question, the more likely
you'll get responses that works for you.
What type of cuisine are you trying to create?  Are you interested in 1400
German, 1060 England, 1325 Persian?

Just as an example, a recent discussion centered around Lent and what would
and would not be appropriate.  We have several individuals who are trying
to maintain a Lenten diet that would have been appropriate for their
persona.  A very noble endeavor.

Welcome.

Shoshanah

On Fri, Mar 2, 2012 at 11:17 PM, d. hillers <incrosscircle at yahoo.com> wrote:

> (unlurk)
>
>
> greetings to this list, and the cooks herein  ; )
>
> i'm a fairly accomplished savories cook mundanely as yet another hobby,
> don't do bad in pastry either...but is there a FAQ or other introduction
> site for the "Hardware and Software" to do SCA cooking at the A&S and
> personal level?  i have Pleyn Delit, and have a few other cookbooks, but
> i'd like to know more about what is considered good research and practice
> in SCA cookery, and if someone can point me in the right direction, i'd be
> obliged.
>
> thanks
>
> HL Iohannes
> Midrealm
>
>