there's another Spanish Xativi recepie calle Arnady it's a dessert made of pumpkin and ground almonds, it's very traditional and it dates back to the medieval times http://www.nutricionyrecetas.com/receta … s/6850.htm
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I've done no medieval cooking, unless marshmallows in the fireplace counts. I've experienced a bit of medieval torture. Oh, that's called 'dentistry' nowadays.

I really am curious about slow cooking, using spits and smoking and all that. There's just so much flavor to be had from letting something sit a while and soak it all in.

I've just replace the inside parts of my gas grill a couple weeks ago, and now have a second grill I'm considering converting to charcoal and trying some smoking techniques with that. We'll see...

Hello,

I have a thing for medieval and renaissance food, and life. So, yes I have cooked like this before. The food itself comes out to be so yummy, even with minimal spices. I have worked at renaissance fairs and because I am a chef, I helped to produce menus, and I have catered to medieval parties. I just love cooking this way, and wish I had time to cook like this more often. I hope your experience was as great as mine. Much Luck to you!!

Krista

We were invited once at a medioevo dinnerparty inn a Castello. Low lights, camerieri and giullari with medievo dresses and painted faces, musica dal vivo but but but the sala was too crowded and the tables had a narrow corridor inbetween. No plates, a piadina-like bread to put on different entries. Only a scodella for a soup. No fork, only a knife, no tsp.
When they came with a cinghiale on a big woodden tray and started pasing around to serve everybody, we sow people jump from their seats putting hands on their necks ,,,,,,,
What had happened? The hot sugo had started scorrere from the tagliere di portata directy onto their necks

isn't this a medioeval practice?

soon afterwards everybody had his napkin on his shoulders instead of his legs and a part from the rimborsi for the spoiled giacche e pellicce on the  seats everybody went on eating happily

I saw a recepie once where they wrapped a seasoned side of pork in a 1cm sheet of terracotta and then placed it under coals and kept the temp steady for about 1 or 2 hours then they took it out and the clay was hard they hammered it and the meat was perfectly cooked inside, then they took the top part of the terracotta and the base served as a plate. I think they made it in the times of El Cid!