[Sca-cooks] An artisans row experience

[Susan Lin]

That sounds great.  I'm still hoping to open our backyard up for an
afternoon of cooking on/with period implements before it gets too cold.
Did anyone take pictures?  I'd love to see how you set everything up.

Shoshanah

On Sun, Sep 25, 2016 at 7:53 AM, Galefridus Peregrinus <
galefridus at optimum.net> wrote:

> I attended an event yesterday at which I spent all of my time in the
> artisans row area. My particular station was "cooking with period heat
> sources and cookware." I set up several braziers and a bunch of soapstone
> and earthenware pots, provided a selection of spices, herbs, and other
> basic ingredients, and invited folks to bring food try their hand at
> cooking medievally. Sadly, nobody took up the invitation, but I still had a
> blast. I cooked one my favorite recipes (Cooked Fried Chicken, from the
> Anonymous Andalusian Cookbook, http://www.daviddfriedman.com/
> Medieval/Cookbooks/Andalusian/andalusian1.htm#Heading24), handed out
> samples, talked with lots of folks, and chatted with a number of the other
> artisans.
>
> One of the things I like about the recipe I demonstrated is that it's
> extraordinarily easy. It has become my go-to recipe for showing folks how
> simple it can be to cook a tasty, historically accurate main course with
> relatively little specialized equipment. I've cooked this recipe at least
> six times, every one them at an SCA event using period equipment and
> ingredients.
>
> -- Galefridus
>
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