Just a quick post today. I spent the weekend at the Middle Kingdom Cook's Symposium - a small gathering of professional and amateur cooks and historians in Kalamazoo, Michigan.
I had an absolutely fantastic time, which included attending a class on medieval meat preservation methods (which I intend to try out as soon as possible - text and photos will be posted), and tasting many many (way too many - I ate until my stomach hurt) dishes I'd never tried before.
Two of the more notable foods encountered were some sauteed cow tongue made by Helewyse de Birkestad (a.k.a. Louise Smithson) and an incredible gingerbread dessert made by Hauviette d’Anjou (a.k.a. Channon Mondoux).
On the whole, it was a wonderful way to spend a Saturday - learning, schmoozing, and just being historically geeky all around - and it was well worth the 5 hour drive to get there.
 The cow tongue was notable not so much because of its flavor, but more because I'd never had it before and I've still got that whole tongue in my freezer. It wasn't at all bad or unpleasant, but I think I'll look for a recipe with a little more spice to it.