This is news to me. Perhaps Bryn was contacted? (Bryn, please come to the white courtesy phone...) Katja http://www.katjaorlova.com/MedFood.html ... ...
Hello, one and all, Yes, I was contacted and yes, I am coordinating the food for the party. I have already asked a few people but had not as of yet had...
I'll be happy to help with the food for the party. I'll bring the fruit syrups again as I did last year. I'm also thinking the shrimp is another easy dish to...
Evening folks from the "Scoop-Meister"! I am also minded that we need to prep the non-potent potables side of the bar. This includes: Water, Ice, Carbouys for...
Forwarding by Request. Euriol ... Subject: Ice Dragon Pent 2009: DATE is March 28th, 09 ; Pennsic Meeting times Unto all A&S lovers, does Mistress Rhiannon y...
Cornell University Press is publishing a new translation of Le Menagier de Paris. The translators are Gina L. Greco, Associate Professor of French at Portland...
Thought I would share this
Euriol ... It's official! You are welcome and invited to copy and distribute this notice far and wide (complete and unedited,...
Greetings on the eve of War, from Michael Alewright! I have posted to the "files" section of this group a PDF of the "official" brochure for the 2008 Known...
Hello Cook and Bakers, I was wondering what the difference was between white and black pepper. Is it taste or just color or what? Also, what is long pepper? In...
Hello again, Does anyone know what Box Leaves are? Thanks! Olivia Check out my blog and webpage: http://anjouapiary.blogspot.com/ and www.AnjouApiary.com...
I did a quick search to refresh my memory. Black and white pepper come from the same plant (piper nigrum), but go through different harvesting methods. Black...
I can't attest to the accuracy, but this site looks like it has some good information. I'd like to see if there information on this plant in a 16th c. Herbal...
The herbal I've been looking at is "Names of Herbs." A.D. 1548 By William W. Turner the full book is available on books.google.com from publication made in...
... I recall from a teenaged fascination with noxious plants that while the leaves are not actually lethal to humans in reasonable quantity, they're pretty...
Thanks everyone who wrote back about the box leaves and pepper. It was very helpful. The recipe I am working on calls for box leaves as a decoration. Maybe I ...
When I was doing a quick search to pull some information on the recent Long Pepper, I came across a website that had some useful information. However, they...
Way to go, Euriol! Now if we could just check every single grade school history book in every educational publisher in this country and likewise get them to...
Well, you're the professional editor, I'm sure they'll take you're word over a silly software programmer.... *steps quietly out of Katja's way* Euriol ... ...
... *steps quietly out of Katja's way* <snort> Hardly. I'm betting both "silly" software programmers and professional editors aren't as credible to a...
Yeah... but you make it sound like "work" *grin*. That is why I am getting out of your way. On a more serious note, I was very pleased about how quickly this...
Black, white, and green pepper are all from the same plant -- they're just picked at different stages of ripness and/or prepared differently. This explains the...
Hello all, I found a small herbal that I'm in the process (very beginning) of translating. It is William Turner's The Names of Herbes, written in 1548 in ...
Greetings, all, from Michael Alewright. I'm not a cook, and I don't play one on TV. Still, publishing is one of my interests and fields, and I have wrestled...
Thank you for the response Iain. Although this herbal predates the taxonomic names, the reprint has a section that provides them, so that part will be easy to...
Hello Michael, I do appreciate the feedback. The only catch is… this isn’t a cookbook. It’s an herbal… so an entry on an herb can go like: Abies. Abies...
Euriol, I am preparing to teach a class this coming Saturday, so my online time is very short. Is there a phone number where I can reach you so we can talk...
You can reach me at 570-332-6194. Thank you, Euriol From: sca-aethelmearc-cooks@yahoogroups.com [mailto:sca-aethelmearc-cooks@yahoogroups.com] On Behalf Of...
I second Michael with some added 2 cents : There are many translated cook books (I realize this is not really a cook book) that the original is included. One...
I definitely like the side-by-side approach with the original text on the left and English translation on the right -- most good academic texts seem to go that...
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