[Sca-cooks] A food challenge

Johnna Holloway johnnae at mac.com
Tue Oct 8 03:57:21 PDT 2013


Can you count sugar as a spice so that you can "cast sugur" upon the dish as required in many recipes?
 
Johnnae


On Oct 8, 2013, at 1:13 AM, Stefan li Rous wrote:

> In browsing some web stuff, I came across this article "What It's Like To Eat A $445-Per-Person, 5-Hour Dinner At The French Laundry In Napa Valley".snipped
> 
> Yes, *no ingredients are repeated throughout the meal*. We've often talked about no single ingredient should be used in all (or most) dishes on an SCA feast. But not repeating any ingredient, at all?
> 
> So, can you come up with a menu of a reasonable period meal (Not necessarily nine courses, I guess) that uses each ingredient only once? Can you do it using only dishes from a single region/culture? I'm going to assume that this restriction doesn't include spices, although the website doesn't detail this.



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