SC - alcohol content in beer
geneviamoas at juno.com
geneviamoas at juno.com
Wed Jul 8 21:37:59 PDT 1998
Watch out for dehydration!! What does your MD / Midwife say?- Genevia
>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 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
>______________________________________
>Phil & Susan Troy
>troy at asan.com
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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
>- --
>______________________________________
>Phil & Susan Troy
>troy at asan.com
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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
>
>- --
>______________________________________
>Phil & Susan Troy
>troy at asan.com
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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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>to
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>>
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>>
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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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>=
>>
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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
>- -----------------------------------------------------------------
>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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>>to
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>
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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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>
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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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>============================================================================
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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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>End of sca-cooks V1 #809
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