So nice to meet you this weekend! What hangs in your oubliette smells verrah nice.
Do you follow the cooking rumpolt yahoo group? Ranvaig posted a translation for venison sausage (using garlic) today from the cookbook. If you aren't following her translations I can take a look and see if there are any others she has translated yet. If you perchance need contact info for the group, lemme know!
A quick search through the archive there shows 46 messages with the word sausage. Since the translations are on-going, it might do well to join the list. This way you can have access to her full translations, let her and the rest of the German junkies here know you are collecting, and to let her know you'd like to add them to the knowledge base.
And I'll keep hunting through my stuff for you too. Since Ranvaig is taking this on as her project and putting in the considerable hours to make it happen, I think it is good to allow her all due credit and wordfame for this work.
I'd really like to approach her about coming to teach at Culinary Symposium next year...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Do you follow the cooking rumpolt yahoo group? Ranvaig posted a translation for venison sausage (using garlic) today from the cookbook. If you aren't following her translations I can take a look and see if there are any others she has translated yet. If you perchance need contact info for the group, lemme know!
no subject
It was good chatting with you as well!
no subject
http://groups.yahoo.com/group/cooking_rumpolt/
A quick search through the archive there shows 46 messages with the word sausage. Since the translations are on-going, it might do well to join the list. This way you can have access to her full translations, let her and the rest of the German junkies here know you are collecting, and to let her know you'd like to add them to the knowledge base.
And I'll keep hunting through my stuff for you too. Since Ranvaig is taking this on as her project and putting in the considerable hours to make it happen, I think it is good to allow her all due credit and wordfame for this work.
I'd really like to approach her about coming to teach at Culinary Symposium next year...