SC - Re: sca-cooks V1 #164

[L Herr-Gelatt and J R Gelatt]

>Derdriu
>
>If someone else hasn't said it already (I have been gone for a week 
>for my sons graduation) I will, hot Chocolate is period in Europe.  
>It is late period but there is mention of it in Spain and the 
>Netherlands.
>
>Annejke

However, I gather from other discussions on other lists--including the
Realto-- that it was to be partaken in a hot drink with hot chili peppers,
rather as cinnamon or ginger can be hot or sweet, depending upon the other
ingredients of the recipe. So what we have is basically a period spicy
water-based drink with all the caffeine you could desire, depending upon the
strength. I never thought of drinking hot spices (usually I drink to get rid
of the effects of hot spices ;), but it seems to have been addictive
regardless of the lack of sugar content, since there is an existing
contemporary anedcdote regarding an Aztec King who was know to guzzle the
stuff continually.


Aoife, who just stepped off that sugar-caffeine roller coaster 


>
>------------------------------
>
>From: Annejke at prodigy.com (MS MARTHA L WALLENHORST)
>Date: Mon, 16 Jun 1997 10:04:49, -0500
>Subject: Re: SC - Concord Grapes
>
>> There is a HUGE Concord Grape vine(s)  growing in my new backyard. 
>I was
>> told by neighbors that it yielded gallons of grapes last year.
>> Does anyone know of anything within period that these could be used 
>for?
>> All the talk of cordials/liqueurs has me hoping. Same neighbor made 
>23
>> bottles of wine from them.
>> 
>> Thanks ahead of time,
>> ~Lady Irissa
>> 
>
>Lady, I have a more practical mind (as I beleive my ancestors would 
>have).  I also have Concord grapes in the back yard.  They come ready 
>every year the middle weekend of Pennsic.  I pick them and wash them 
>and put them in the frig.  By the time I get home they are too soft 
>to eat, I can't drink wine, so I make vinegar from them.  I use said 
>vinegar at events (I wouldn't be able to use it all if I didn't).  If 
>folk want to complain that I didn't use period grapes that's fine.  I 
>don't won them.  These I grew, so like my Dutch ancestors who refused 
>to allow anything go to waste, I use them and people can grummble all 
>they like.  I won't waste food.
>
>Annejke
>
>------------------------------
>
>From: mfgunter at tddeng00.fnts.com (Michael F. Gunter)
>Date: Mon, 16 Jun 1997 09:14:22 -0500
>Subject: SC - Problems
>
>Hello All,
>
>I'm terribly sorry about all of the messages this last weekend.  That's one
of the
>problems with having my main server at work.  Just think, I came her on a
Monday
>with over 300 messages waiting for me.
>
>I think the problems have been dealt with.
>
>Once again, my apologies for the inconvience.
>
>Yers,
>
>Gunthar
>(Embarassed List Administrator)
>
>------------------------------
>
>From: PETERSR at spiegel.becltd.com (Peters, Rise J.)
>Date: Mon, 16 Jun 1997 10:23:40 -0500
>Subject: Re: SC - camping recipes
>
>Are you looking for recipes that can be cooked over a fire, or will your 
>equipment extend to a small camp stove?
>
>=Caitlin
> ----------
>From: sca-cooks
>To: PETERSR; sca-cooks
>Subject: Re: SC - camping recipes
>Date: Monday, June 16, 1997 5:59AM
>
>Content-Transfer-Encoding: 7bit
>Sender: owner-sca-cooks at eden.com
>Precedence: bulk
>Reply-To: sca-cooks at eden.com
>
>
>tegan at SWBELL.NET wrote:
>>
>> I am doing the newsletter for our Barony and wish to start a monthly
>> column of recipes that can be done at the campsite. If any one would
>> like to share thier own with us I would appreciate it and promise if you
>> include your address to send you the copy with your recipe in it. It can
>> be period or not ,we cater to all minds in the SCA.
>>
>>                                          Thank You
>>                                          Tegan Rhos
>>                                          "Let it go."
>
>I've always been partial to bread dough wrapped around a clean green stick
>and
>held over the fire until golden - sort of like roasting a marshmallow.  Eat
>it
>plain or brush it with butter and sprinkle with cinnamon and sugar.  May not 
>
>be period, but it is tasty.
>
>Linneah
>Who knows that a Chevrolet is really a small goat cheese
>
>
>
>------------------------------
>
>From: PETERSR at spiegel.becltd.com (Peters, Rise J.)
>Date: Mon, 16 Jun 1997 10:28:44 -0500
>Subject: RE: SC - Off-topic (Was A Little Humour 
>
>In general, fairly funny, but...
>
>>* One index, two indices?
>
>Well, yes.
>
>
>------------------------------
>
>From: Varju at aol.com
>Date: Mon, 16 Jun 1997 10:42:24 -0400 (EDT)
>Subject: Re: SC - Gulyas Revisited
>
>I still agree with Adamntius that gulyas may be older than it seems, since at
>its base it is a meat stew, and there are similar items that are and have
>been eaten by nomadic peoples everywhere.  I would guess that when paprika
>became the seasoning of choice it was included into the recipe.
>
>One of the things i have always found curious about paprika is how it has
>become a staple of Hungarian cuisine.  When I was in Hungary I discovered it
>is on the table rather than black pepper, it comes as a paste in a tube and
>is spread on bread and is sprinkled on lard that has been spread on bread.
> (Heart healthy Hungarian food isn't)  An old Hungarian saying is "The
>Hungarians will eat bread with bread."  I think they will also eat paprika
>with paprika. 
>
>Noemi
>
>------------------------------
>
>From: "Christi Redeker (Contractor)" <C-Redeker at mail.dec.com>
>Date: Mon, 16 Jun 1997 10:44:47 -0400
>Subject: RE: SC - Getting irritated-off topic
>
>I am receiving them from a Frank Welsh.
>
>- ----------
>From: 	Uduido at aol.com[SMTP:Uduido at aol.com]
>Sent: 	Saturday, June 14, 1997 8:28 PM
>To: 	sca-cooks at eden.com
>Subject: 	SC - Getting irratated-off topic
>
>In a message dated 97-06-14 20:26:15 EDT, you write:
>
><< Subj:	SC - cc:Mail Link to SMTP Undeliverable Message >>
>
>Is anyone else getting these bounced and re-posted messages from a person
> called fwelsh at primevera.com? This is becoming extraordinarily irritating and
>time consuming.
>
>Lord Ras (Uduido at aol.com)
>
>
>
>------------------------------
>
>End of sca-cooks Digest V1 Issue #164
>*************************************
>
>
>