Re- SC - medieval "spam"?

[Aine of Nowhere]

my lord, many of those wonderful goodies, like salami, and such had
their originns in a era when refrigeration was only a pipe dream...
and when left to warm to room temp, they taste even more marvelous.
and somethings like head cheese, trust me, you really don't want to know
how it is made...and it ain't a cheese made with milk. grins.
One fungus that I can highly reccomend are those huge portobello
mushrooms, nuked in the microwave with butter and a bit of white wine....
not long just a couple of minutes and they are perfect.
try artichokes nuked as well.  wrap in plastic wrap, nuke for 5 minutes on
high...perfect.  perhaps not a period way to cook them, but sure beats the heck
out of boiling them to death for 20 minutes on the stove, and they cook in thier
own juices...some seriously tasty eating.
aine

Mark Harris wrote:

> Adamantius said in response to my question:
>
> Mark Harris wrote:
> > There isn't anything medieval even close to spam, is there?
> >   (wondering hopefully?) Perhaps a ground ham of some type?
> >   I love pan fried or fried spam.
>
> Well, I already knew some of our tastes in food differ, but you needn't
> rub it in ;  ) .
>
> >>>>>>>
> I didn't say I didn't like truffles. I said I don't understand paying
> what to me are exorbiant prices for them. I've never tasted any. As I've
> said, I'm expanding my food tastes, in part due to the SCA. Ten years
> ago, I would not have even considered pickled herring, did not eat salads
> or mushrooms and had never had venison. I can't taste much differance
> between a ten dollar bottle of wine and one costing three times as much
> or more. Whether a disadvantage or advantage your food training and
> perhaps inclination puts you ahead of me in this area. I wonder how
> much your being in New York(?) affects your outlook, although perhaps
> you are there because of it rather than the other way around.
>
> I'm happy to learn from you even if I don't always understand your
> choices.
> <<<<<<<
>
> Probably the closest thing you'll find would be some kind of brawn,
> which, in (relatively late) period, would be a boneless whole, small
> pig, or a piece thereof, with some skin on it, brine-cured or "pickled",
> rather like corned beef or some such, rolled up, tied in a bundle, and
> braised.
>
> >>>>>
> But Spam isn't pickled is it? I'm not quite sure how corned beef is
> processed.
> <<<<
>
> This is the ancestor of the various modern souse meats and head cheeses.
>
> >>>>>>
> So what are souse meats? And a description of head cheese would be nice.
> I've heard the term before, but I'm not real clear on what they are. I
> assume it is not a pig's head packed with cheese. Are either period? I
> would assume so, but...
>
> I remember having some sort of ham loaf that was served at our medieval
> wedding and at a prior SCA event. I think I was told it was medieval.
> I'll have to see if I can chase down the recipe and any referances. It
> was finer grained than spam and I think drier. It was good, but I've
> not had it since.
>
> Stefan li Rous
> mark_harris at email.sps.mot.com
>
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