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<DIV><SPAN class=313535813-23072004><FONT face=Arial color=#0000ff
size=2>Wow!!!</FONT></SPAN></DIV>
<DIV><SPAN class=313535813-23072004><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=313535813-23072004><FONT face=Arial color=#0000ff size=2>Is
someone keeping an orderly listing of these decisions?? If not, the contest will
be a mess, methinks! Spice blends and THREE stoves?
LOL</FONT></SPAN></DIV>
<DIV><SPAN class=313535813-23072004><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=313535813-23072004><FONT face=Arial color=#0000ff
size=2>Gerita</FONT></SPAN></DIV>
<DIV><SPAN class=313535813-23072004></SPAN> </DIV>
<DIV> </DIV>
<DIV> </DIV>
<DIV align=left><FONT face=Arial size=2>People are like stained glass
windows. They sparkle and shine when the sun is out, but when darkness
sets in, their beauty is revealed only if there is a light from within. --
Elizabeth Kübler-Ross</FONT></DIV>
<BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px">
<DIV></DIV>
<DIV class=OutlookMessageHeader lang=en-us dir=ltr align=left><FONT
face=Tahoma size=2>-----Original Message-----<BR><B>From:</B>
ansteorra-chirurgeon-bounces+hpockets=verizon.net@ansteorra.org
[mailto:ansteorra-chirurgeon-bounces+hpockets=verizon.net@ansteorra.org] <B>On
Behalf Of </B>richard hall<BR><B>Sent:</B> Friday, July 23, 2004 8:14
AM<BR><B>To:</B> Tim Rayburn; sca-announce@yahoogroups.com;
sca-chirurgeon@yahoogroups.com; sca-cooks@ansteorra.org;
sca-seawinds@yahoogroups.com; sca-waterbearers@yahoogroups.com;
scabakers@yahoogroups.com; lamarchesauvage@yahoogroups.com;
bjornsborg@yahoogroups.com; chirurgeonate-ansteorra@yahoogroups.com;
allthingsansteorra@yahoogroups.com; ansteorra-announce@ansteorra.org;
ansteorra-chirurgeon@ansteorra.org;
ansteorrawb@yahoogroups.com<BR><B>Subject:</B> [Ansteorra-chirurgeon]
answering some ?s about theChirurgeonate/WBIron Siege Cook-Off At Elfsea
Defender XXVI<BR><BR></FONT></DIV>
<DIV>Some good ?s have been asked and here are the
answers.<BR><BR><B><I>>Tim Rayburn <trayburn@gmail.com></I></B>
wrote:</DIV>
<DIV>>Couple of questions regarding what can and cannot be
brought:<BR><BR>>1) In the broad category of liquids, you do not list any
liquids<BR>>(vinegar, soy sauce, cream, milk, water, almond milk, etc) or
solid<BR>>fats such as butter or lard on your ingredients at all. What can
be<BR>>brought, and how much?</DIV>
<DIV> </DIV>
<DIV>Liquids will be unlimited for water, milk, cream ect.. </DIV>
<DIV>Vinegar & Soy sauce (and for those that do know, yes soy sauce is
period for some cultures) counts as a spice so you are
limited to one bottle of any kind and it counts against the 3 your
team is allowed to bring. </DIV>
<DIV><BR>>2) You do not list Eggs, the universal medieval leavening agent.
No eggs? </DIV>
<DIV> </DIV>
<DIV>I will make the ruling and provide it ourselfs up to 3 eggs per team.
Eggs up to a doz may or may not be in one or more types of boxes. And we will
allow you to subsitute one doz eggs for either the fruit/vegi or root vegi
that the team is allowed.</DIV>
<DIV><BR>>3) Sweetners such as sugar, honey, Seamus' sweat?</DIV>
<DIV> </DIV>
<DIV>Seamus' sweat has to be limited to just a few drops as it is listed as a
hazardous matieral by the US Government & the UN. Honey & sugar may or
may not be in the boxes (my guess is some from of period sweetner will be, and
this comes from a very relieable source).</DIV>
<DIV> </DIV>
<DIV>>4) Where would yeast fall into things if we wanted to do bread or the
like.</DIV>
<DIV> </DIV>
<DIV>We will allow unlimited yeast to be brought and it will not count
against you.</DIV>
<DIV> </DIV>
<DIV>>5) Are any modern tools allowed at all? Obviously spatulas are ok
...<BR>>what about Kitchen Aid food processors?</DIV>
<DIV> </DIV>
<DIV>Any equipment as long it is non-electrical. The cooking will be down
outside & under a tent.</DIV>
<DIV><BR>>6) If we wanted to provide feast gear (other than paper plates)
could we?</DIV>
<DIV> </DIV>
<DIV>Yes</DIV>
<DIV><BR>>7) If we bring three stoves with two burners a piece can we
simply<BR>>agree never to have more than one burner running on each just to
get<BR>>us distance between them? If yes, can we swap which three those
are<BR>>at any moment?<BR></DIV>
<DIV>As long no more then 3 burners &/or grills are in use at anyone time.
If you turn off one you can turn on another (in that order).</DIV>
<DIV> </DIV>
<DIV>>8) What about items such as chocolate or the like?</DIV>
<DIV> </DIV>
<DIV>It falls under the list of stuff that may or may not be in the
box and you will get that list the TUE before the event.</DIV>
<DIV><BR>>9) Would a spice blend (custom or commercial) count as 1 or more
than 1 spice?</DIV>
<DIV> </DIV>
<DIV>We would count it per spice/herb in the blend (except for slat &
pepper which we are going to provide. blend has 4 spices/herbs and one is salt
then it will count as 3 items.<BR><BR>Timothy<BR>Scullery Maid of the
Seamus/Gunther team<BR><BR>On Tue, 20 Jul 2004 15:24:02 -0700 (PDT), richard
hall<BR><ARKELLVOMCOPHUS@YAHOO.COM>wrote:<BR>> <BR>> Chirurgeonate/WB
Iron Siege Cook-Off At Elfsea Defender XXVI<BR>> <BR>> Greetings Good
Gentles of our Stellar Kingdom,<BR>> <BR>> Come one come all and claim
the title of Ansteorran Chirurgeonate & Water Bearers Guild Siege Chef
Extraordinaire at Elfsea Defender XXVI.<BR>> <BR>> We of the
Chirurgeonate & Water Bearers Guild do send our warmest wishes for a
wonderful Defender this year. We would like to help in this endeavor by
hosting a Iron/Siege Cook-Off at 0900-1200 on Saturday Morning of the event
(Date 25 SEP 04 times 0900-1200 hours)<BR>> <BR>> It is open to all of
the populace. Teams ! can be from Branches or households or just 3 friends who
like to cook. Weather you have done a feast or not. If you just want to have
fun &/or be challenged with cooking.<BR>> <BR>> The outcome of the
cooking will become the Royal/Noble & Wedding Luncheon (for THL Caelin on
Andrede & Cear Megan also known as Pyro, who are to be married later that
evening) for Elfsea Defender.<BR>> <BR>> Contest/List Master: THL Caelin
on Andrede<BR>> <BR>> Judges are as follows:<BR>> <BR>> Her RM
Sibri<BR>> <BR>> Duchess Conal<BR>> <BR>> Lady Servita<BR>>
<BR>> Lady Kandyce<BR>> <BR>> Lady Gerita<BR>> <BR>> Lady
Aislyn Glynwyrd Fen<BR>> <BR>> The Scenario:<BR>> <BR>> You have
been besieged for two months in your manor/castle. And your supplies are
getting very low. Your fearless leader has decided to invite the opposition
leader and two of his companions to parley. You must stretch your cooking
skills to the limit to giv! e the impression you have lots of food left and
can hold out for as long as necessary.<BR>> <BR>> Team size will be 3
people, with one listed as team captain/head chef.<BR>> <BR>>
Pre-registration Required! Registration fee is ?? with name of team and
contact information for the designated team captain/head chef.<BR>>
<BR>> Each team gets a box containing the same basic ingredients-total
weight approx. 7 lbs. There will be 3 different boxes. Each box will contain 3
1/2 lbs. of meat, 1 lb. of fruit, 1 lb. of vegetables, 1 lb. of rice or cos
cos or legumes of some type, ect�, � lb. flour, and some salt, pepper,
garlic & minced onion & a surprise herb or spice. Then, each group may
add, but this is optional-your team does not have to add any of it, or may
just add one of the following items or a few or all, to their box: a maximum
of 3 fresh herbs/spices (unlimited), maximum of 3 dried herbs &/or spices
(limited to 1/2 ounce each), one fresh fruit OR above-ground vegetable - limit
1 lb., & one root vegetable - limit 2 lbs. The morning of the event you
will draw# to see which type of box you get.<BR>> <BR>> You will receive
the list of ingredients for all 3 types of boxes NLT then the TUE evening
before the event if your registration fee has been paid which will not exceed
$10 per team to cover the cost of the food, but we (thanks to Caelin�s
connections)hope to get it down under $10. Teams should pre-register by one
week before the event with fee to be collected the morning of the cook off if
not sent in sooner (we are still working this out a little).<BR>> <BR>>
We will bring charcoal/wood for the grills and some limited amount of propane
in 2 different sizes of tanks. Any needed propane to be brought by the teams.
Teams will bring camp stoves &/ or grills to the event for their use. The
total allowed is not to exceed 3 cooking items, i.e. 1 grill and 2 burners, 3
burners, 2 grills & 1 burner ! or 3 grills or even an oven. It is up to
the team (we will have a limited # of loaner stuff & if needed please try
and contact us prior to the event so we can bring what you may need). The
teams must provide they own cookware (we will have a limited # of loaner stuff
& if needed please try and contact us prior to the event so we can bring
what you may need).<BR>> <BR>> If you are participating - you may start
setting up your kitchen earlier than 0900. We will have a brief meeting of the
team leaders at 0800 to pick boxes and start allowing for set-up. Cooking will
begin at 0900.<BR>> <BR>> Cooks can bring their cookbooks. And alcohol
can be brought and counted as a spice if used in the cooking, or used to go
with the meal.<BR>> <BR>> Feast gear to be provided by us (sorry will
not be anything fancy, just paper) . We will provide lemon water for the
judges to clear their taste buds.<BR>> <BR>> No minimums or limits on
number of dishes accept that o! f the amount of the food provided.<BR>>
<BR>> Criteria judged by:<BR>> <BR>> Up to 100 points Total (possible
110 with bonus points)<BR>> <BR>> Up to 20 points if they can show to
the medieval recipe used as the source for each dish<BR>> <BR>> Up to 10
points for limiting it to a single time period and country.<BR>> <BR>>
Up to 10 points for presentation.<BR>> <BR>> Up to 10 points for judges
discretion<BR>> <BR>> Up to 50 points for
flavor/texture/appearance/aroma/ (up to 12.5 points for each sense)<BR>>
<BR>> Up to 10 bonus points (2 point per spice/herb up to 5 max for 10
points) for using fresh herbs/spices that are native to our Kingdom (your
herbs must be store-bought or homegrown ie: not harvested/picked onsite). List
is from Herb Society of America<BR>> <BR>> comino (cumin), Chile
peppers, Paprika.<BR>> <BR>> BASIL Ocimum basilicum, BAY Laurus nobilis
, CHERVIL Anthriscus cerefolium,<BR>> <BR>> CHIVES, ONIO! N Allium
schoenoprasum, CHIVES, GARLIC Allium tuberosum CORIANDER/CILANTRO Coriandrum
sativum, DILL Anethum graveolens ,<BR>> <BR>> FENNEL Foeniculum vulgare,
GINGER Zingiber officinalis,<BR>> <BR>> LEMON BALM Melissa officinalis
LEMON VERBENA Aloysia triphylla,<BR>> <BR>> LEMONGRASS Cymbopogon
citrates, MINT MARIGOLD Tagetes lucida,<BR>> <BR>> OREGANO Poliomintha
longiflora, OREGANO Origanum vulgare<BR>> <BR>> PARSLEY Petroselinium
crispu, ROSEMARY Rosmarinus officinalis, SAGE Salvia officinalis SALAD BURNET
Poterium sanguisorba, SORREL Rumex acetosa,<BR>> <BR>> SWEET MARJORAM
Origanum majorana, THYME Thymus vulgaris,<BR>> <BR>> Spearmint Mentha
spicata, Peppermint M. x piperita,<BR>> <BR>> Orange or Bergamot mint M.
x piperita var. citrate, Pineapple mint M. suaveolens 'Variegata', Red Stemmed
Apple mint M. x gracilis, Pennyroyal M. pulegium<BR>> <BR>> <BR>>
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