NK - ?feast steward?

Miriam Cook miriz at rocketmail.com
Tue Aug 10 14:53:47 PDT 1999 

It really doesn't come out like the stereotypical grule..
 (though pork rinds are still out in my book...)
I'll agree to that whole-heartedly (that and brocoli- yuch!)
-Zahava


---"Rebecca M. Heydon" <rebecca-heydon at utulsa.edu> wrote:
>
> Okay Zahava, I'll give it a shot.  Nothing that says
there can't be an
> exception....
> 
> (though pork rinds are still out in my book...)
> 
> Rowan
> 
> At 01:21 PM 8/10/1999 -0700, you wrote:
> >Here is a Porridge recipie that I have tried and really
> >like a lot!! (**whimper** SOME porridge is good.... 
> >--Zahahva
> >
> >Danish Rice Porridge
> >
> >This dish is traditionally associated with christmas, but
> >is eaten all through the winter. It is considered too
> >heavy for a summer
> >dish. The association with christmas comes from the old
> >days when peasants at christmas would put a bowl of rice
> >porridge in
> >the attic to appease the mythical "nisse." 
> >
> >You need: 
> >
> >     3 cups of milk (skim or regular) 
> >     1 cup of pearl rice. 
> >     1/2 tsp salt (optional) 
> >     sugar and cinnamon mixed together (some supermakets
> >have it in their spice section) 
> >     butter 
> >
> >Pearl rice is short and plumb compared to regular long
> >rice. Long rice will not work well in this dish, as they
> >cannot soak up as
> >much moisture. 
> >
> >Use a thick bottomed pot, if you have one. Rub a stick of
> >butter against the bottom, which will prevent the rice
> >from sticking to
> >it. 
> >
> >Pour the milk in and bring it to a slow boil. Pour the
> >rice in, while stirring, and turn the heat down. Cover
and
> >let simmer for
> >about 50 minutes. Add salt if desired. 
> >
> >Serve on plates. On each serving, place a small piece of
> >butter in the center of the porridge and sprinkle some of
> >the
> >sugar-and-cinnamon on top. 
> >
> >Receipe serves 1-2 people. 
> >
> >
> >
> >---"Addington, Debbie, A" <daaddington at saintfrancis.com>
> >wrote:
> >>
> >> I have tried two different recipes for that stuff,
jerky
> >tasted real good
> >> after that.  I tried to make it better by adding
> >raisins, prunes, apples and
> >> cinnamon.  nothing worked.  I suppose during the winter
> >season, a viking
> >> would anything if they are hungrey enough.  8 )
> >> thanks again, 
> >> Maidenhair
> >> 
> >> > -----Original Message-----
> >> > From:	Rebecca M. Heydon
[SMTP:rebecca-heydon at utulsa.edu]
> >> > Sent:	Tuesday, August 10, 1999 1:52 PM
> >> > To:	Northkeep at Ansteorra.ORG
> >> > Subject:	RE: NK - ?feast steward?
> >> > 
> >> > See, you have nothing to worry about as you've done
the
> >> > feeding-of-the-hoards before. :-)
> >> > 
> >> > No need to stock your pantry unless you want to
donate
> >a feast.  The
> >> > Barony
> >> > pays for up to $500 to cover the food and supply
> >costs.  Most feasts run
> >> > under budget so that amount is usually enough.
> >> > 
> >> > And yes, you have the personas basically correct.  I,
> >myself, like period
> >> > feasts though I know there are those out there who
> >don't.  To me, it makes
> >> > sense to keep the foods within the 600-1600 timeframe
> >since everything
> >> > else
> >> > is more or less supposed to be.  
> >> > 
> >> > (Quite frankly, period or not, porridge is vile
> >stuff....)
> >> > 
> >> > Rowan
> >> > 
> >> > At 12:17 PM 8/10/1999 -0500, you wrote:
> >> > >Okay.  For a bit I was getting worried.  I have
> >cooked for 250 at the
> >> > >holiday season, before my mom passed on.  I was
> >remembering the
> >> > Ansteorran
> >> > >20th year w/ 1000 places for feast and I was
thinking
> > HELP.  :)
> >> > >A hundred to a hundred fifty.  I guess I better
start
> >stocking my pantry?
> >> > >Their Excellencies are Viking personas, yes?
> >> > >Do they usually prefer a feast that is geared more
to
> >their personas?
> >> > >Pork, Plums and mead? I don't do that porridge
stuff,
> >  yuk!
> >> > >
> >> > >Maidenhair
> >> > >
> >> > >> -----Original Message-----
> >> > >> From:	Rebecca M. Heydon
> >[SMTP:rebecca-heydon at utulsa.edu]
> >> > >> Sent:	Tuesday, August 10, 1999 11:48 AM
> >> > >> To:	Northkeep at Ansteorra.ORG
> >> > >> Subject:	Re: NK - ?feast steward?
> >> > >> 
> >> > >> Well, what I have tried to put together is a list
> >of people who have
> >> > done
> >> > >> feasts for events before as well as those who are
> >interested in doing
> >> > >> feasts.  Bids for feasts are taken months before
> >our events happen and
> >> > a
> >> > >> feast steward chosen to do the feast at the event
> >in question.  If no
> >> > one
> >> > >> comes forward of their own accord to offer a feast
> >bid, I can then look
> >> > at
> >> > >> my trusty list and then tap a person or two. :-) 
> >(This list is a Rowan
> >> > >> thing, not something done everywhere).
> >> > >> 
> >> > >> SO a bid.  This involves coming up with a menu for
> >about 100-125
> >> > >> individuals, coming up with a price list, listing
> >any special things
> >> > you'd
> >> > >> like to do with an event feast and presenting all
> >this to Their
> >> > >> Excellencies, the Seneschal and those who will be
> >Autocrats.
> >> > >> 
> >> > >> Duties, aside from the obvious you listed, involve
> >little else.  Your
> >> > >> complete and total priority is to gather the
goods,
> >prepare the meal,
> >> > >> enjoy
> >> > >> the praise showered upon you for a wonderful
feast,
> >and rest while
> >> > those
> >> > >> great volunteers help with clean up.  
> >> > >> 
> >> > >> Enthusiasm and thick-soled shoes go far in this
> >venture....
> >> > >> 
> >> > >> Rowan
> >> > >> 
> >> > >> At 11:31 AM 8/10/1999 -0500, you wrote:
> >> > >> >Okay, 
> >> > >> >I understand what a feast is and I know the
> >meaning of steward,
> >> > however.
> >> > >> >
> >> > >> >Anyone else out there on a feast steward list?
> >> > >> >Fill me in.
> >> > >> >What is the duties and responsibilities of the
> >feast steward, besides
> >> > the
> >> > >> >obvious of cooking and serving?
> >> > >> >
> >> > >> >Maidenhair
> >> > >> >
> >> > >> end
> >> > >> ******
> >> > >> Rebecca M. Heydon			
> >> > >> University of Tulsa - College of Law Library	
> >> > >> ph:  918-631-3557 (voice mail only)	
> >> > >> fax:  918-631-2151  
> >> > >> rebecca-heydon at utulsa.edu
> >> > >> "Language is the light of the mind."
> >> > >> 		--John Stuart Mill
> >> > >> ******
> >> > >
> >> > end
> >> > ******
> >> > Rebecca M. Heydon			
> >> > University of Tulsa - College of Law Library	
> >> > ph:  918-631-3557 (voice mail only)	
> >> > fax:  918-631-2151  
> >> > rebecca-heydon at utulsa.edu
> 
=== message truncated ===

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