Resistance is futile - from lumineaux

[alysten]

1. OK, so you're Queen. What are your whims?
This is a hard one, as that is a job that I really would never care to do.
1. Court to start ON TIME.
2. More food cooked from known period techniques/ingredients and not redacted from "known" recipes. Things that are tasty and packed with protein (preferably animal).
3. More fencing tournaments that are duel based and less melee.
4. More demonstrations of true period fighting styles, sword, lance, polearms, rapier, etc.
5. More A & S projects focused on techniques and imagination rather than copies of existing works.
6. Cold coke and sugar free red bull to be supplied in the royal room.

2. Where do you find your energy?
I was hatched that way. Gram and mom both had energy abound as well. I have been told, it is just the way I am hard wired. When I was little, I would go until I dropped. Literally. Where ever I was. They even found me sleeping up the stair case.

3. Who's your favorite muppet?
Kermit the Frog. As far back as I can remember.

4. If you could pick one superpower, what would it be?
The ability to control time. There is so much I want to do, see and experience. And never enough time to do it all.

5. Are there foods that you don't like or don't like to cook?
Oh yes... I despise Lima beans and organ meats (especially liver). I don't like to eat them, I don't like to cook them, can't stand the smell of them. There is a reason I delegated the soup this weekend. Cooked carrots, its a texture thing. Eggplant and tofu, if the gods wanted me to eat a sponge, they would have been made tastier. I'm sure there are others, but those are at the top of my list.
I am willing to entertain more questions, if anyone is so inclined.

Comments

[lumineaux.livejournal.com]

1. Court to start ON TIME.

I'm all about this. As anyone who paid attention during Andreas and Gabriella's reigns knows.

3. More fencing tournaments that are duel based and less melee.

And this.

2. More food cooked from known period techniques/ingredients and not redacted from "known" recipes.

What's the difference?

[aryll.livejournal.com]

The first is using period techniques and ingredients to make your own recipe, something they may not have had in period (or something we simply don't have sources for that they did have) but that could have been made by them if they wanted to.

The second is just following a known, documented recipe.

It's the difference between saying "Bob Smith" lived in 1217 in England and can be documented, and creating a name from language elements and practice that could have existed but might not have been someone's exact name in period.

[alysten.livejournal.com]

Less of make something they may not have had and more of make something they would have had, but did not feel the need to write it down. Stewing, baking, braising, roasting are common cooking methods that every cook would have been trained to do. Spices are regional. Its like saying there is bob smith, bob smyth, bob smithe, bob smythe, or any variations of the name.

This is more of , do the research, know the basics and come up with flavor combinations that they would have used/served. Its less of a free do what every you want.

[alysten.livejournal.com]

I think this stems from my personal bias about people who say that a written recipe is the only form of food that is period. Recipes are good, but if you don't understand the raw ingredients, how spices work, cooking methods, why food gets cooked the way it did, then all you are doing is creating a photocopy. You cannot fix a recipe when the redaction goes wrong, if you do not understand the underlying principles. The same with taking a recipe that does not list amounts. There are too many regional differences, ingredients, and methods of preparation to say "this recipe represents all of this country, and it is the only way to make period food." Food doesn't really work that way.

If you know that meat cut from the leg area tends to be walked on a lot, it probably has a lot of connective tissues and is naturally going to be tough. Then you know that it probably requires a wet (stewed) cooking method, for a long period of time. You probably deduce that you will be able to use this method for any protein that fits this profile, cow, pig, chicken, duck, deer. If you are a recipe only follower, if the recipe says beef, then you will only cook the recipe with beef. It makes the food choices limited.