SC - Redaction class on-line

[Mike C. Baker]

- ---"MMC Richard A. Kappler" <KAPPLERR at swos.navy.mil> wrote:
>  Hmmmmm...... ask and ye shall receive?  I, as a humble newcomer to 
> both the list and the concept, beg to ask the following:
> 1.  Can I pleasepleaseplease see your "paltry onion soup recipe?"

"Me, too." And, if Noemi is listening, I'd also like any comments
from the Hungarian faction about dishes combining broth, paprika,
onions, and <whatever>.

> 2.  What's an oop?

Out Of Period

> 3.  You're talking about all these recipes but I rarely see recipes 
> themselves.   Am I missing a basic concept here?

No, not at all. The recipe may or may not be in a standard source,
or may have whizzed through the bitstream before you began reading. 

Besides which, I note that many of the comments about recipes and
redactions of recipes really go back to foodways and prep methods,
or other side topics affecting and affected by all sorts of cooking
or serving issues.

> 4.  Any good venison recipes out there?

[Not researched from period sources, but reliant upon knowledge
preserved since the SCA nominal time-period]
RECIPE: Kihe Blackeagle's Three-Meat Chili
Butter, Oil, or Suet / Tallow
One pound each of ground or very finely chopped beef, pork, and
venison (originally: ground beef, ground pork, and marginal venison
from areas of carcass with massive amounts of strifling -- venison
processed via blender & careful handwork to remove excess tendons
and strifling)
Beef or Venison stock
Powdered Chili Pepper, Garlic, and other spices 
OR prepared chili seasoning "to taste" 
 (Williams Regular envelope [intended for two pounds beef]
  does fine for me...)
Two Large Onions  (Chopped relatively fine)
Salt "to taste"

Heat starter "grease" in bottom of large pot (normal cast iron Dutch
oven is about right). Crumble ground pork into hot grease, fry until
half brown; crumble ground beef into pork and grease, fry until all
brown. Remove from heat, remove one-half to two-thirds of grease AND
RESERVE. Return to heat, stir in venison, chopped onions, add chili
pepper/seasonings EXCEPT salt. Fry while stirring continuously,
about ten minutes. Add additional grease back if needed to moisten
venison.
Add stock / broth to cover meat, cover pot and simmer an hour or so
(longer if you can). Stir often and replenish liquid as needed.
Serve as normal for chili or stew. 

(The beans are cooked and kept in a separate pot, thankyouverymuch.
Those who combine beans into their chili while cooking have gone
sadly astray from the One True Path of the ChiliHead.)

Variation: replace venison with very finely cubed ham (1/8 inch
cubes) and reduce grease even further, avoiding most / all
additional salt.

Commentary: the pork grease offsets the dryness of the venison,
while the pork and beef both "temper" the gaminess of the wild meat
and render it more palatable to (most) modern American tastes. Using
knife and blender, I can process a pound of meat out of "scrap"
venison in less than an hour. I have not tried this with better
cuts; originally worked out with lightly freezer-burned venison
wrapped in foil. Want to attempt this recipe sometime with rabbit,
another round with goat, and then again with mutton. Further
experimentation with other game meats is also expected (gotta talk
to my boys about the availability of moose once they start hunting
in Maine...) 

> 5.  Is there an archive or something that has said recipes?

Yes. In the sense of having archives of the entire list, as I
understand things. (I'm certain others will be able to provide more
detail about location and searching.)

> 6.  What's an oop? (yes, again!  I'm in the Navy, so acronyms are 
> second nature, but durned if I can figure this one out!)

That's alright, I don't usually include all of the acro-fu I've been
or am associated with exactly because of that aspect of not enough
people being interested (note variation in following .sig on this
message -- most folk could care less that I used to play Star Fleet
Battles on a very regular basis...).

===
Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
Kihe Blackeagle (the Dreamsinger Bard) / 
Amr ibn Majid al-Bakri al-Amra (AoA in SCA, so: al-Sayyid) /
Mike C. Baker / "Admiral Imperious Cat" KIS - KTC
     F.O.B. (Friend Of Blackfox)
Homepage: http://www.geocities.com/Area51/8661
Alt. e-mail: KiheBard at aol.com MikeCBaker at aol.com

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