SC - alcohol content in beer

[Christi Redeker]

Ras wrote:

><sigh> OTH, one could hope that modern theories of nutrition and health are
>not taken into too much consideration when interpreting period health
>practices and theories.

I was thinking the same thing.  As I cut all the caffeine, alcohol, and
other things everyone says is bad for a pregnant woman,  from my diet, I
found myself wondering how people had healthey babies before all these silly
food restrictions came about.

Actually, I have cut everything pretty much from my diet, I am lucky to keep
down soda crackers and tea.  Can't even take vitamins at this point.  And I
still have another 7 months, eeep!

Murkial


Christi Redeker
Compaq Computer Corporation
Colorado Springs, Colorado
719/592-4504
christi.redeker at digital.com



Ras
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- ------------------------------

Date: Mon, 06 Jul 1998 13:52:03 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Re: Sugar

Elise Fleming wrote:
> 
> Adamantius wrote:
> 
> >Oh, another little snippet. Some sugar paste recipes call for the
> >paste to be kneaded and rolled out with some rice flour to keep it
> >from sticking to the marble, don't they? I have no idea about
> >comparative percentages, but the final product would contains some
> >starch, just as it would if using modern confectioners' sugar.
> 
> Off the top of my head, I can't recall any of the _period_ ones that
> say that.  It might be that a) it was assumed you'd do so to prevent
> sticking; b) no one thought of it and didn't do so because they made
> the paste relatively non-sticky; c) this was a later addition OOP; d)
> they used more powdered sugar (see below) e) Alys can't remember well.

One example I have on hand is Harl. 2378 (see Goud Kokery, all you
manuscriptally challenged), which has  a _cooked_ sugar plate recipe,
calling for a dusting of rice flour from a bag like the rosin bag used
by a baseball pitcher. Used the same way, like a powder puff, shooting
out a fine spray of flour on impact. It may or may not have been used in
the later, uncooked versions, but it wouldn't be unreasonable if it
were. Of course, not being shocked if something occurred is not the same
as saying it occurred, but it's s start.

> Rice flour would be a logical addition but what
> _I_ do is sprinkle additional powdered sugar on the board when it gets
> sticky.

Even granulated sugar is used this way by modern confectioners,
especially for puff pastry. How old the technique is, I couldn't say.
Just about anything that will coat the surface of the putatively sticky
stuff without itself becoming sticky ought to work. I've done this with
sugar, grated cheese, cocoa, paprika, salt, etc. Ultrafine sugar,
unmixed with starch, doesn't seem to work as well, though, so it is an
interesting question as to whether the technique of using modern,
adulterated confectioners' sugar is derived from using starch or sugar.
I did find it interesting to see that it was rice flour, but not
amydoun, a more easily available starch, being used. Possibly a more
neutral flavor?

> Without looking at my cookery books, I would hazard that this
> might have been done during period rather than using rice flour.  In
> fact, I seem to recall (now that the brain cells are activating) that
> someone mentioned _not_ to use starch because that ruined it.  Which,
> then, would imply that some people _did_ use starch.  I gotta go look
> this stuff up!

Ye Olde Exceptionne Thatte Proveth Ye Rule...;  )

Adamantius
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- ------------------------------

Date: Mon, 06 Jul 1998 14:01:47 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Re: Yeast

Russell Gilman-Hunt wrote:
> 
> Kathe1 wrote:
> 
> >I got a coupon for a free strip of Rapid-Rise yeast and it got me
> >wondering. I was hoping Adamantius or Bear or someone could answer
> >this.
> >What exactly is rapid-rise yeast? What do they do to it to make it rise
> >faster? Not that it matters, but you know the old saying about
> >enquiring
> >minds....
> 
> Steriods.

Viagra?

Seriously, as I believe has been suggested by Bear, check the
ingredients. Rise could be accelerated chemically, with the addition of
a simple sugar like powdered glucose or maltose, or possibly a yeast
nutrient like citric acid. Or, it could just be an isolated strain that
rises faster. I honestly don't know. Next time I see the stuff (although
it's a good product, the stores around me don't carry it all the time)
I'll look at it more closely.

Adamantius
- - -- 
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- ------------------------------

Date: Mon, 06 Jul 1998 14:04:08 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Re: gooseberries + jelly

jeffrey stewart heilveil wrote:
> 
> I once heard tell that in England, what we silly tanks think of as jello
> is called "Jelly."  Anyone able to back me up or refute it?
> Bogdan
> 
> On Mon, 6 Jul 1998, Anne-Marie Rousseau wrote:
> > I think its important to point out that evidence points to the "gelees"
as
> > likely being like fruit jigglers, or aplets and cotlets, ie stiff enough
to
> > pick up and store in a box (as many of the contemporaries call for), and
> > not the jelly we think of with bread and butter.

I understood "jelly" in British English usage to mean a hand-held sweet.
Do all you Americans recall Chuckles? Something along those lines...

Adamantius

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- ------------------------------

Date: Mon, 6 Jul 1998 16:06:14 -0400
From: dy018 at freenet.carleton.ca (Micaylah)
Subject: Re: SC - Camp Splitting

Allison said....

>Well, not to LOTS of us!  Especially when the repetions begin to make our
>own heartbeats skip, trying to match rythms.  Then, in addition to being
>exceptionally annoying, they are downright dangerous.  And, there is
>nowhere to get away from them, despite the size of the place.

Again, try earplugs. They tend to work rather well...after you get used to
thingys in your ears. Which may be slightly uncomfortable but it is worth
the payoff.

M.

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- ------------------------------

Date: Mon, 6 Jul 1998 16:16:19 -0400
From: dy018 at freenet.carleton.ca (Micaylah)
Subject: Re: SC - Disappearing email...

Thank you


>Good Morning,
>
>  There was further fallout from lastweeks email problems. Some email
>  "disappeared" for a while. I found it this morning and forwarded it
>  on. As well, I made sure the problem that was causing it was resolved.
>
>  I apologize for these inconviences.
>
>Ciao,
>
>-- 
>Phelim "Pug" Gervase  |  "The problem's plain to see
>Barony of Bryn Gwlad  |   Too much technology."
>House Flaming Dog     |   
>pug at pug.net           |   --Styx
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- ------------------------------

Date: Mon, 6 Jul 1998 16:18:43 -0400
From: dy018 at freenet.carleton.ca (Micaylah)
Subject: Re: SC - OT: Fw: Velvet...a passion!

This is precisely what Akimoya said when this issue was aired a few weeks
ago on the E-List. Thank you for being concise on what your expectations of
this list are. As I said before...it makes us all a little more human when
we stretch our topic to include other issues etc.

Thank you

M.




>
>I appreciate Ly. Bonne's feelings and can understand them. But this list is
not
>just confined to strictly cooking matters. As the List Admin on another
list
>once said, "This is a discussion amoungst gentles in my living room. We
share
>a similar interest and the gentles should keep that in mind. But gentle
discourse
>shall prevail as it would in someone's living room." That includes
off-topic
>material. I will allow material that is off-topic as long as it still
relates to
>the SCA or reenactment groups and does not continue for too long.
>
>Logic still reigns supreme. 
>
>If something goes too far astray I will certainly step in to bring it back
on
>track.
>
>Thank you.
>
>Gunthar
>Evil List Administrator
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- ------------------------------

Date: Tue, 7 Jul 1998 08:48:37 +1000 
From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
Subject: RE: SC - Re: SC- gooseberry wine?

Allison,


> Can't find the gooseberry wine in my copy.  I have the Falconwood
> Press
> reprint; which LaVarenne do you have?  Bought this last Pennsic,
> packed
> it, recently unpacked it, and really like it, even if it's late.
> 
I actually printed it from the microfilm copy available in the
Australian National Library.  Hmmm, maybe I copeid the wrong bib info on
the back ....  will double-check for you next time I'm at the library
(August - we are moving house before then).

Sorry this isn't much help

	Meliora.
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- ------------------------------

Date: Mon, 6 Jul 1998 18:59:59 -0400
From: "Alma Johnson" <chickengoddess at mindspring.com>
Subject: Re: SC - Re: Yeast

>> >I got a coupon for a free strip of Rapid-Rise yeast and it got me
>> >wondering. I was hoping Adamantius or Bear or someone could answer
>> >this.
>> >What exactly is rapid-rise yeast? What do they do to it to make it rise
>> >faster? Not that it matters, but you know the old saying about
>> >enquiring
>> >minds....


To the best of my knowledge, there are 2 differences.  One is the strain of
yeast.  Some are more vigorous than others, and just about every yeast
manufacturer has it's own, which is why you'll find that the "same" yeast
from different companies will act differently.  Next is the process by which
the yeast is deactivated, to keep it dormant till you wake it up when
_you're_ ready for it to work.  The process often used is a heat drying
process.  This does, however, kill off some of the yeast.  Instant yeast is
dried at lower temps than active dry, killing fewer yeasties in the process,
so you get a faster start, and generally more bang for your buck.

Rhiannon Cathaoir-mor
Not Adamantius, nor Bear, but a baking freak, nevertheless.

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- ------------------------------

Date: Mon, 6 Jul 1998 19:12:58 -0400
From: "Alma Johnson" <chickengoddess at mindspring.com>
Subject: Re: SC - chicken types-Period

>> Here are the chicken types which were grown in period and are still
>> available
>> .
>>
>> Appenzell Pointed Hood Hen (15th Century c.e.)
>> Aseel (oldest breed of chicken in existence) Note: Not bred in the US.
>> Dorking (Ancient Roman)
>> Dutch Bantam (16th century c.e.)
>> Polish ( so old their history has been obscured)
>> Styrian (first mentioned in the 13th century c.e.)
>>


Murray McMurray Hatchery carries the Polish and the Silver Grey Dorkings.
Call for a catalog.
1-800-456-3280.  There are maximum limits on their rare breed chickens, even
though there are minimum required purchases.  Weird.  Best to go in with a
friend who wants some standard birds, unless you want 25 at a time.

FYI, take it from me, you will NEVER hear the end of it from your friends if
you keep Dorkings.


Rhiannon (this is why they call me the chicken goddess) Cathaoir-mor
(Madly repairing the coop after the last fox attack)

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- ------------------------------

Date: Tue, 07 Jul 1998 09:33:50 +1000
From: Robyn Probert <robyn.probert at lawpoint.com.au>
Subject: Re: SC - Re: gooseberries + jelly

Adamantius wrote

>I understood "jelly" in British English usage to mean a hand-held sweet.
>Do all you Americans recall Chuckles? Something along those lines...

Jelly has 3 meanings for "British English" speakers:

1. A dessert also made with fruit juice and gelatine which you set in the
fridge. Cheap variety is made with "jelly crystals" - basically gelatine,
flavour and colour. Common child dessert (aka sweet, pudding).

2. Sweets (candies), usually fruit flavoured and transluscent. The good
quality ones are made with real fruit juice and gelatine - these are soft
(about like a ripe persimmon) and usually covered in sugar (aka fruit
pastilles). The cheap variety are artificially coloured and flavoured and
are very chewy. You can buy jelly snakes, frogs, rats etc.

3. The clear type of jam previously described on the list.

Rowan
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Robyn Probert				
Customer Service Manager		Phone +61 2 9239 4999
Services Development Manager		Fax   +61 2 9221 8671
Lawpoint Pty Limited			Sydney NSW  Australia
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- ------------------------------

Date: Mon, 6 Jul 1998 16:40:19 -0400
From: kathe1 at juno.com
Subject: Re: SC - Yeast

On Mon, 6 Jul 1998 08:50:33 -0500  "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
>Check the ingredient list.  If it is just yeast, then you probably 
>have a
>brand name difference for dry active yeast.  If it has some kind of 
>bromate
>or bromic acid in addition to the yeast, this is a boosting agent more
>commonly added to "self-rising" or "better bread" flours than to 
>yeast.  If
>it has sodium bicarbonate (and possibly cream of tarter), then it is 
>using
>baking powder to improve the aeration of the yeast.

The stuff is supposed to take half the time of regular yeast! Since I'm
making pizza dough right now and it only  took about an hour to double in
volume, half that is trully impressive!  I'll check the ingredients list
to see what they added. Thanks.


>Bear 

Julleran

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- ------------------------------

Date: Mon, 6 Jul 1998 22:16:46 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Yeast

Sigh.  From http://www.breadworld.com/products/ , The Fleischmann's Yeast
website:


 "Fleischmann's Active Dry yeast:

 This yeast is the original active dry yeast product. It is highly stable
and
known for its consistent performance and works best when dissolved in
water prior to mixing. Fleischmann's Active Dry Yeast comes in two types
of packaging: a strip of three 1/4-oz packets and a 4-oz glass jar. "



 "Fleischmann's Rapid Rise Yeast:

 This is an instant active dry yeast. It is a highly active strain that can
be
 mixed directly with dry ingredients before use. Since the yeast does not
  need to be dissolved first and only one rise is required, the process of
 baking is significantly shortened. Fleischmann's Rapid Rise Yeast is
 available in a strip of three 1/4-oz packets. "

"DESCRIPTION:
 a finely granulated, highly active instant dry yeast that hydrates and
 activates quickly does not need to be dissolved before using--best when
mixed directly into dry ingredients

     HISTORY:
 Introduced in 1984

     AVAILABLE FORM:
 Strips of three 1/4-oz packages

     DIETARY CONCERNS:
The yeast is permitted for use in gluten-free, lactose-free, corn-free,
soy-free, sugar-free, no-MSG and vegetarian diets.



     EQUIVALENTS:
 One 1/4-oz package = 2 1/4 teaspoons dry yeast

     SUBSTITUTIONS:
     One 1/4-oz package can be substituted for, or used in place of the
following:
 0.6-oz cake of Fresh Active Yeast

 Can also be used interchangeably (equal parts) with:
 Active Dry, Bread Machine or other instant yeast

There is more info on the Fleischmann's site.

HTH,

Cindy/Sincgiefu


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- ------------------------------

Date: Mon, 6 Jul 1998 19:18:57 -0700
From: kat <kat at kagan.com>
Subject: SC - OOP & OT - The Twins!!!

Word has it that brid's twin boys arrived safely, healthily and happily on
Friday, July 3.  Both boys weighed in in the neighborhood of 5 lbs. and
approx. 18 inches.  (5 lbs. is pretty good for twins.)

Mama is said to be a little battered, but fine.  

Further bulletins as news arrives.  :-)

	- kat

p.s.  Yes, I know having babies is not OOP.  ;-)

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- ------------------------------

Date: Mon, 06 Jul 1998 20:48:58 -0600
From: Yumitori no Kiyoshi <yumitori at montana.com>
Subject: Re: SC - OOP & OT - The Twins!!!

> Word has it that brid's twin boys arrived safely, healthily and happily on
Friday, July 3.  Both boys weighed in in the neighborhood of 5 lbs. and
approx. 18 inches.  (5 lbs. is pretty good for twins.)
> 
> Mama is said to be a little battered, but fine.
> 
>         - kat

	Recipe and documentation for the batter, please.
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- ------------------------------

Date: Mon, 6 Jul 1998 23:16:51 -0400
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: Re: SC - OOP & OT - The Twins!!!

Congratulations to the family...and best of health to the little ones

D.

- - -----Original Message-----
From: kat <kat at kagan.com>
To: 'cooks' <sca-cooks at Ansteorra.ORG>
Date: Monday, July 06, 1998 10:20 PM
Subject: SC - OOP & OT - The Twins!!!


>Word has it that brid's twin boys arrived safely, healthily and happily on
Friday, July 3.  Both boys weighed in in the neighborhood of 5 lbs. and
approx. 18 inches.  (5 lbs. is pretty good for twins.)
>
>Mama is said to be a little battered, but fine.
>
>Further bulletins as news arrives.  :-)
>
> - kat
>
>p.s.  Yes, I know having babies is not OOP.  ;-)
>
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- ------------------------------

Date: Mon, 06 Jul 1998 23:15:39 EDT
From: geneviamoas at juno.com
Subject: Re: SC - OOP & OT - The Twins!!!

Don't Go There! (snicker Giggle snort!!) I wonder if battered mama goes
well as a side dish with Roasted autocrat. (sparkling eyes and big grin)
Congrats Brid!! Well done !! (stop that! get off that wavelength, ahhh
well enjoy - snicker!)
Genevia

On Mon, 06 Jul 1998 20:48:58 -0600 Yumitori no Kiyoshi
<yumitori at montana.com> writes:
>> Word has it that brid's twin boys arrived safely, healthily and 
>happily on Friday, July 3.  Both boys weighed in in the neighborhood 
>of 5 lbs. and approx. 18 inches.  (5 lbs. is pretty good for twins.)
>> 
>> Mama is said to be a little battered, but fine.
>> 
>>         - kat
>
>	Recipe and documentation for the batter, please.
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- ------------------------------

Date: Mon, 6 Jul 1998 23:38:39 EDT
From: DianaFiona at aol.com
Subject: Re: SC - OOP & OT - The Twins!!!

In a message dated 98-07-06 23:12:27 EDT, you write:

<< 
 > Word has it that brid's twin boys arrived safely, healthily and happily
on
Friday, July 3.  Both boys weighed in in the neighborhood of 5 lbs. and
approx. 18 inches.  (5 lbs. is pretty good for twins.)
 > 
 > Mama is said to be a little battered, but fine.
 > 
 >         - kat
 
 	Recipe and documentation for the batter, please.
 ============================================================ >>
    *Grin* How about some nice frittors? From The Miscellany:

"Frytour Blaunched

Curye on Inglysch p. 132 (Form of Cury no. 153)

Take almaundes blaunched, and grynde hem al to doust withouten eny lycour.
Do
+ erto poudour of gyngeuer, sugur, and salt; do + ise in a thynne foile.
Close
it + erinne fast, and frye it in oile; clarifie hony with wyne, & bake it +
erwith.

1/2 lb blanched almonds"

     Will that suffice? (wicked grin)

                Ldy Diana
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- ------------------------------

Date: Mon, 06 Jul 1998 23:27:08 -0600
From: Stefan li Rous <stefan at texas.net>
Subject: SC - RE: Chicken on a string

niccolo the sarcastically enhanced asked:

>in unison.........directions, please?   I suspect it is foolishly simple,
but I
>do not want to set up a fuse that will drop a 'foulf bomb' on my fire :o)

The original message is in this file in my Florilegium as well as several 
other messages on the subject:

chicken-msg       (92K)  4/24/98    Period and SCA chicken recipes.

Stefan li Rous
stefan at texas.net

(My files are at: http://www.pbm.com/~lindahl/rialto/rialto.html
As always, I will send files or my filelist in Word 6.0 or text format by
email if you don't have web access)
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- ------------------------------

Date: Mon, 06 Jul 1998 23:29:43 -0600
From: Stefan li Rous <stefan at texas.net>
Subject: SC - medieval salt facts

Bear asked:
>If you come across any other salient saline facts on the European salt
>trade, send them along.

You might be interested in checking out these two files in the COMMERCE
section of my Florilegium:

salt-msg          (25K) 10/24/97    Medieval salt production and use.
salt-comm-art     (18K)  1/ 9/97    "Salt of the Earth" by Lord Xaviar.

I also ran across an interesting website about Salzburg (sp?) on the
web created by the town. They have a version in English. I think the
URL might be in the salt-msg file but I don't remember right now.

Stefan li Rous
stefan at texas.net
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- ------------------------------

Date: Tue, 7 Jul 1998 02:27:34 EDT
From: Varju at aol.com
Subject: Re: SC - OOP & OT - The Twins!!!

Congrats to Brid!!!

Noemi
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- ------------------------------

Date: Tue, 7 Jul 1998 02:21:30 -0500
From: allilyn at juno.com (LYN M PARKINSON)
Subject: SC - Re:amydon vs. rice flour (was Sugar...)

snip   >>I did find it interesting to see that it was rice flour, but not
amydoun, a more easily available starch, being used. Possibly a more
neutral flavor?<<


Adamantius et al,


Do you find much use of amydon?  I haven't made any sort of count, but it
seems to me that rice flour appears more often than amydon does.  Have
any of you on the list made and used it?  How would it compare to rice
flour for various uses?  I came across mention of the two as thickeners
in stews, today, and began wondering about the two: differences and
similarities.



Regards,

Allison

allilyn at juno.com

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