[Bryn-gwlad] trenchers

[Sir Lyonel Oliver Grace]

Salut cozyns,

Funny you should mention trenchers, Stefan, I was just about to make a 
similar suggestion.

I found that, as Tivar noted, pewter (and faux pewter) and brass tend to 
conduct the heat of a meal to the feaster (me, damnit). Brass, of course, 
has the added difficulty of tarnishing and transferring that nasty coppery 
taste to the food. My response to both has been brass chargers with bread 
trenchers. Technically, faux bread trenchers. Before we take off for a 
feast, I stop at Central Market or Whole Foods and pick up either one plain 
foccacio per feaster or a large pagnotta (about 12" to 15" in diameter) 
which will provide trenchers for several feasters. If you use a pagnotta, 
remember to pack a bow knife, 8" or larger chef's knife, or some sort of 
long serrated knife.

When the meal is done, you can nibble on portions of your trencher, feed the 
whole thing to the dogs (if dogs there be), or just throw it in the garbage. 
The chargers will require less cleaning when you get home. Best of all, no 
burns and no coppery tasting meats.

Bon appetit

En Lyonel
_________________________________
Micel yfel deth se unwritere.
		--AElfric of York




>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: Barony of Bryn Gwlad <bryn-gwlad at lists.ansteorra.org>
>To: Barony of Bryn Gwlad <bryn-gwlad at lists.ansteorra.org>
>Subject: [Bryn-gwlad] trenchers
>Date: Mon, 4 Sep 2006 01:23:34 -0500
>
>
>On Sep 3, 2006, at 11:50 PM, Zach Most wrote:
>
> > I know next to nothing about this subject really, but
> > I'm curious.  It seems like some good ideas have come
> > forth on plates and cups.  Would Al-Andulusian Moors
> > use utensils to eat or serve, or is eating with your
> > hands more of a north African thing that didn't travel
> > that far?  Certain foods don't lend themselves to that
> > approach without being messy, but it might be worth
> > considering.
> >   Gaston
>
>Forks were used almost no where within our period, so food often was
>eaten with the fingers, knives and spoons. The fork came into use in
>Renaissance Italy. You can find more precise info on this in the
>various files on forks which have been mentioned. Forks were used in
>cooking long before they were used as tableware.
>
>I'm not that familiar with Andalusia, although it does appear that
>the fashion of using bread trenchers there,  instead of plates or
>wooden trenchers, which was common at least for major feasts for
>several centuries in much of the rest of Europe, did not catch on
>there. There are several folks who are beginning to study trenchers
>in detail, including Bear, the baker, up in northern Ansteorra, so
>more information on trenchers should start coming out in future
>years. Right now there is very little information and it doesn't seem
>to have been subject to academic study in detail.
>
>I know this is getting away from Andalusia, since it wasn't done
>there, but those interested in trenchers can find info including
>period instructions on cutting them in this file:
>trenchers-msg     (84K)  2/13/04    Wooden and bread trenchers. Plates.
>http://www.florilegium.org/files/FOOD-BREADS/trenchers-msg.html
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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