Early Puberty- was Re: SC - Milky Celts
Alderton, Philippa
phlip at morganco.net
Thu Apr 20 16:37:37 PDT 2000
Question.
In our mundane world, there are guides as to what spices/herbs go best
with what types of meats. Is there an SCA equivalent available to us newer
period cooks? Inquiring minds (and tastebuds) would like to know.
- -Alfred Huddlestone, Bryn Gwlad-
- ----- Original Message -----
From: "sca-cooks" <owner-sca-cooks at ansteorra.org>
To: <sca-cooks-digest at ansteorra.org>
Sent: Thursday, April 20, 2000 2:52 PM
Subject: sca-cooks V1 #2164
>
> sca-cooks Thursday, April 20 2000 Volume 01 : Number
2164
>
>
>
> In this issue:
>
> RE: SC - feast catapults
> SC - Re: Bread
> SC - Since we are speaking of eggs OOP
> Re: SC - Dangers of pressure cookers
> Re: SC - exploding pressure cookers
> Re: SC - Hard as little rocks
> RE: food and appearance...was Re: SC - quick important note
> SC - Seeking quail recipes
> RE: SC - Re: Bread
> Re: SC - Seeking quail recipes (a question for the seeker)
> SC - molds for gingerbread
> Substitution VERY LONG WAS Re: SC - Alternate spicing
> SC - Fw: Opotherapy
> Re: Substitution VERY LONG WAS Re: SC - Alternate spicing
> RE: SC - Fw: Opotherapy
> Re: SC - Seeking quail recipes
> Re: SC - Seeking quail recipes
> SC - Found it was: Carrots and Turnips-Period?
> Re: SC - Fw: Opotherapy
> Re: food and appearance...was Re: SC - quick important note
> Re: SC - Fw: Opotherapy
> Re: SC - Chickpeas
> Re: SC - Complaints at feasts
>
> ----------------------------------------------------------------------
>
> Date: Thu, 20 Apr 2000 11:55:34 -0500
> From: "sdrake" <mercedes at geotec.net>
> Subject: RE: SC - feast catapults
>
> Occasionally, we have had "virtual" foodfights - literally writing out
what
> we would have thrown and the consequences thereof. The servers are
> sometimes pressed into service to deliver these notes.
>
> Mercedes
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 10:54:36 -0600 (MDT)
> From: Linda Peterson <mirhaxa at swcp.com>
> Subject: SC - Re: Bread
>
> > << Oh that sounds like it would be wonderful! Have you considered
leaving
> > your
> > bread outside of the wrapping so that it would actually get stale? Or
maybe
> > toasting it? >>
> >
> I know you all were talking about Pennsic, but this discussion keeps
> giving me images of the results here in New Mexico. In about 6 hours you
> would have bread bricks, toothbreaker hard. ;)
>
> Mirhaxa
> mirhaxa at morktorn.com
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 11:12:39 -0600
> From: "Christi Rigby" <crigby at uswest.net>
> Subject: SC - Since we are speaking of eggs OOP
>
> Hi all!
>
> Our grocer has eggs on sale this week and I am to bring a dessert to
Easter
> Brunch, so I decided on 3 different types. I am making mini-custard pies,
> mini-key lime pies and a recipe I found in Betty Crocker for cheese
crowns.
> Each recipe uses at least 3 eggs so I am making good use of them.
>
> Murkial
>
> ------------------------------
>
> Date: Fri, 21 Apr 2000 03:25:28 +1000
> From: "Lee-Gwen Booth" <piglet006 at globalfreeway.com.au>
> Subject: Re: SC - Dangers of pressure cookers
>
> - ----- Original Message -----
> From: Ilia
> > I have always been pretty leary of pressure cookers. I havent actually
> used them, but I have been considering getting one.
> >
> > However, after reading the stories and warnings about them the last
couple
> of days, I have to wonder how safe are they to use?
> >
> > Are they really that dangerous, or are they fairly safe as long as you
> follow common sense?
> Ilia
>
> I am a great believer in pressure cookers (as people may have worked out
by
> now!) and thus I would have to say that I think that the disasters are
> rather more talked about than their frequency deserves. My mother has had
a
> pressure cooker for as long as I can remember, and I honestly do not ever
> remember seeing one even blow its aluminium safety valve (which is
designed
> to melt when the temperature gets too high). If this does happen a jet of
> super heated steam will escape through the resultant hole and it would be
a
> Very Good Idea (tm) not to be around!
>
> Actually, the worst problem I have ever had with a pressure cooker is that
> the stainless steel one I bought new-in-a-box (rather than second hand - I
> was getting tired of not being able to replace weights and gaskets! and
> anyway, I kept giving away the ones I bought for $5 at garage sales.
Buying
> a new one seemed a fair way to ensure that I would actually keep it!) was
> (but seems to have grown out of being) very temperamental. It would quite
> simply refuse to seal and thus it could not come to pressure. Painful
when
> I wanted to get dinner on the table in under an hour, but not dangerous.
>
> Yes, use common sense and follow the instructions and things should be
just
> fine.
>
> Gwynydd of Culloden
>
> ------------------------------
>
> Date: Fri, 21 Apr 2000 02:31:04 +1000
> From: "Lee-Gwen Booth" <piglet006 at globalfreeway.com.au>
> Subject: Re: SC - exploding pressure cookers
>
> This is a multi-part message in MIME format.
>
> - ------=_NextPart_000_0046_01BFAB39.A40D8BE0
> Content-Type: text/plain;
> charset="iso-8859-1"
> Content-Transfer-Encoding: quoted-printable
>
> Now this point I do understand! I am a firm believer in voluntary =
> euthanasia. I did say in exceptional cases - and I meant it sincerely. =
> My mother's husband suffered from Muscular Dystropy for the last 10 =
> months of his life and my mother nursed him through this illness. He =
> died in January of this year, and in this case, I thanked God profusely. =
> If Sieggy meant it in this sense then I unreservedly apologise for =
> having my sensitivity metre adjusted too high.
>
> Gwynydd
> ----- Original Message -----=20
> From: Maggie MacDonald=20
>
>
> Perhaps they were referring to the injuries that he would have to =
> suffer through if he lived? Steam burns from head to .. where ever, =
> shrapnel from the pan, etc. There are times when the pain is so intense, =
> and the quality of life is so degraded, that death is a release and a =
> blessing.
>
> Regards,
> Maggie
>
>
>
> - ------=_NextPart_000_0046_01BFAB39.A40D8BE0
> Content-Type: text/html;
> charset="iso-8859-1"
> Content-Transfer-Encoding: quoted-printable
>
> <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
> <HTML><HEAD>
> <META content=3D"text/html; charset=3Diso-8859-1" =
> http-equiv=3DContent-Type>
> <META content=3D"MSHTML 5.00.2919.6307" name=3DGENERATOR>
> <STYLE></STYLE>
> </HEAD>
> <BODY bgColor=3D#ffffff>
> <DIV><FONT face=3DArial size=3D2>Now this point I do understand! I =
> am a firm=20
> believer in voluntary euthanasia. I did say in exceptional cases - =
> and I=20
> meant it sincerely. My mother's husband suffered from Muscular =
> Dystropy=20
> for the last 10 months of his life and my mother nursed him through this =
>
> illness. He died in January of this year, and in this case, I =
> thanked God=20
> profusely. If Sieggy meant it in this sense then I unreservedly =
> apologise=20
> for having my sensitivity metre adjusted too high.</FONT></DIV>
> <DIV><BR><FONT face=3DArial size=3D2>Gwynydd</FONT></DIV>
> <BLOCKQUOTE=20
> style=3D"BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: =
> 0px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
> <DIV style=3D"FONT: 10pt arial">----- Original Message ----- </DIV>
> <DIV=20
> style=3D"BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: =
> black"><B>From:</B>=20
> <A href=3D"mailto:maggie5 at home.com" title=3Dmaggie5 at home.com>Maggie =
> MacDonald</A>=20
> </DIV>
> <DIV><BR></DIV>Perhaps they were referring to the injuries that he =
> would have=20
> to suffer through if he lived? Steam burns from head to .. where ever, =
>
> shrapnel from the pan, etc. There are times when the pain is so =
> intense, and=20
> the quality of life is so degraded, that death is a release and a=20
> blessing.<BR><BR>Regards,<BR>Maggie<BR><BR></BLOCKQUOTE></BODY></HTML>
>
> - ------=_NextPart_000_0046_01BFAB39.A40D8BE0--
>
> ------------------------------
>
> Date: Fri, 21 Apr 2000 02:58:53 +1000
> From: "Lee-Gwen Booth" <piglet006 at globalfreeway.com.au>
> Subject: Re: SC - Hard as little rocks
>
> > This is a post which will haunt me for years (and has already caused me
to
> > warn all of my family to NEVER screw around with a pressure cooker). I
> > already knew not to pop the lid, but had never considered that popping
it
> > into hot water would make it explode.
> > Balthazar of Blackmoor
>
> Okay, first of all, according to Seigfreid, the cooker was placed into
COLD
> water.
>
> Basically, there are two ways of cooling a pressure cooker. The fast way
is
> under running cold water (this is advised when you need to stop the
cooking
> NOW) and the slow way is to take it off the heat and let it come down
from
> pressure. The seriously not advised method (although, I do do it - but
not
> with foods which might rise and block the valve - don't do this with chick
> peas) is to gently (and with an implement) joggle the weight on top of the
> cooker to release the steam.
>
> Gwynydd (who has been around pressure cookers all her life and has never
yet
> seen one explode)
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 11:33:05 -0600
> From: "Christi Rigby" <crigby at uswest.net>
> Subject: RE: food and appearance...was Re: SC - quick important note
>
> Patrick Hood wrote:
>
> I think you hit on one big peeve of mine. A key point to making food
> appitizing is making it recognizable. How many feasts/wedding receptions
> have you been to with unidentifiable sandwiches, pastes etc. If nothing
> else make sure whoever is serving your tables has a basic understanding of
> what is in each dish.
> _______________________________
>
> Actually you have hit on a fun pastime of my husband and I. We go
somewhere
> and can't recognize what is being served. My husband hands it to me, asks
> me what is in it. After I take a guess, he then asks a server and sees
how
> close I am. I am usually right to about 90%. At one restaurant we went
to,
> we were seated on the porch and there was no outdoor light so you could
not
> recognize the food. Once the salad was served my husband asked about the
> dressing and before the server could respond I told him exactly what was
in
> it. This, being a very nice upscale restaurant, was a complete shock to
the
> server and he just shock his head and said I was right. Later he brought
> the chef out to me who shook my hand and offered his congratulations,
since
> this was an experimental dressing he had been working on as his signature
> dressing for 2 years.
>
> Murkial af Maun
> Apprentice to Mistress Elaina de Sinistre
> Barony of Caerthe
> Kingdom of the Outlands
>
> P.S. Welcome to the list! Sorry about the mundane intro to your post
above,
> but forgot how to spell your persona name.
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 11:00:17 -0700
> From: "Cathy Harding" <charding at nwlink.com>
> Subject: SC - Seeking quail recipes
>
> Hi everyone,
> I have a source for quail (both birds and eggs).We would like to have
quail
> at camping events this summer. So, we are seeking recipes for the birds.
>
> Maeve and Isabel (whose mom is the bird source)
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 13:01:58 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - Re: Bread
>
> Actually, an uncut loaf with a hard crust should last a couple of days
even
> in New Mexico. This just means, you use two day old bread for trenchers
> rather than four day old bread.
>
> I haven't tried it, but wrapping the bread in cloth should allow it to
> breath while cutting down on the evaporation as long as it is kept in the
> shade and out of the wind. In any case, the bread should be used quickly
> after it's been cut.
>
> Bear
>
> > I know you all were talking about Pennsic, but this discussion keeps
> > giving me images of the results here in New Mexico. In about
> > 6 hours you
> > would have bread bricks, toothbreaker hard. ;)
> >
> > Mirhaxa
> > mirhaxa at morktorn.com
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:42:18 EDT
> From: RichSCA at aol.com
> Subject: Re: SC - Seeking quail recipes (a question for the seeker)
>
> Do the recipes need to be of the documented/redacted variety? Or just
good
> OOP recipes?
>
> Rayne
> (waiting for the answer before replying)
>
> In a message dated 4/20/00 1:21:49 PM Central Daylight Time,
> charding at nwlink.com writes:
>
> <<
> Hi everyone,
> I have a source for quail (both birds and eggs).We would like to have
quail
> at camping events this summer. So, we are seeking recipes for the birds.
>
> Maeve and Isabel (whose mom is the bird source) >>
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 02:40:24 -0400
> From: "Bethany Public Library" <betpulib at ptdprolog.net>
> Subject: SC - molds for gingerbread
>
> Hallo! I am suddenly stuck with an idea, and wonder if anyone has tried
> anything like it for a soteltie.
>
> I need a mold to bake gingerbread in (the hard cookie renaissance Italian
> sort, not the cake or early period sort w/breadcrumbs), so as to make a
> vessel, and wonder if anyone has baked gingerbread in a carved plaster
mold
> before. I've never used plaster in the oven before, but if I line it with
> foil or grease the plaster, it might work. I think I could get a very high
> level of detail in that manner.
>
> Thoughts, anyone?
>
> Cheers
>
> Aoife
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 02:41:53 -0400
> From: "Bethany Public Library" <betpulib at ptdprolog.net>
> Subject: Substitution VERY LONG WAS Re: SC - Alternate spicing
>
> Balthazar penned, in his uniquely direct style:
>
> *Allright. So, if I were cooking at a feast you were attending (obviously
> off
> *this llist), and had made a substitution to a "documented recipe" and you
> *noticed it, would you still consider it "not a period dish"? Is there a
> *difference between the definition of "period" on the sca-cooks list and
at
> *SCA events in general? This, I think, is where the confusion lies, at
> least
> *for me.
>
>
> I've been involved in training a lot of cooks for SCA purposes, though I
> can't pretend to be the last-word authority on the subject. Different
cooks
> handle substitutions differently, so I thought I'd provide a sort of
> reference for where substitution-handling falls, according to your level
or
> historicity. I'm going to talk only about historical cooking (as opposed
to
> kitchen management) in the following list. I hope you'll see how there is
no
> hard-and-fast rule aboout substitutions, but rather how a cook handles
> substitution situations is more a reflection upon their level of
> historical-cooking enlightenment. It might be fun to place yourself within
> this list, but I hope no one is offended or worried. With experience comes
> certain challenges, and we can all handle them according to our own
> abilities and circumstances. Trust me, no one except yourself is measuring
> you against this or any other ruler. Myself, I'm probably an 8.5 on the
> list, and I happen to be a cooking laurel (a rather new one). Here's the
> skinny (As far as I am concerned, and as far as is usually practice in my
> area--the Pocono/NE Pennsylvania region of Aelthelmearc):
>
> We'll assume that every cook in the list below are responible and can cook
> decent modern food for the masses. It is presented in reverse order of
> historical reliability, and is not meant as a comment on any one
individual:
> 10 types of SCA cooks:
> #1 Safe food is mandatory. This cook will produce a meal that everyone can
> eat. It is not necessarily historical and no claims are made to that
effect.
> It's good food, it's safe food. There's plenty of it.
> #2 Tasty food is a requisite. The cook who routinely produces good, safe,
> tasty food in adequate quantities has probably been doing luch-cook or
> small-event-cook for a while and wants to expand into more historical
> dishes.
> #3 Atractive/recognisable (say, half the dishes should be main-ingredient
> recognisable) food is highly desirable. This cook is trying his or her
> historical wings, making an attempt at historical-like food. He or she
> recognises that if people don't know what they are being served, they are
> unlikely to partake of the dish. They throw a few period-like or actually
> historical dishes into the mix of a feast. They get some well-deserved
pats
> on the back, are encouraged to try the next harder type feast.
> - ----At this point we get into gradations that are sometimes grey areas.
> Some folks exhibit skills belonging to another level, and some folks jump
> over whole levels or portions thereof on the way up. Many folks figure
it's
> too much work and quit event cooking in favor of at home historical
> cooking---------
> #4 Periodoid sources for a recipe is preferable to no classical/historical
> attempts. Cooks at this point probably publish the menu/ingredients list,
> can talk about historical content but have a limited exposure to
unfamiliar
> or early period sources, and have several sources in their library. They
are
> still guessing about substitutions, but have not developed a nose for what
> an historical cook might have used. People will still eat their feasts,
and
> be happy about it, 'cause we are all here to please the diners, and if we
do
> well, they'll let us cook another feast.
> #5 Historical content from someone else's redactions rank slightly better
> than "they had cows in period, so let's make roast beef, and let's find
some
> historical sauce recipes to go with it". At this point the cook is
probably
> publishing a menu/ingredients list with some recipes and sources.
> Substitutions are rampant primarily due to ease of obtaining the
> ingredients. Over the next few years this cook will begin to figure out
how
> to get the difficult stuff, and may even begin to realise how much better
> the feast would be if he/she could include a few esoteric items. Fantasy,
> gross misinformation and legend/misinformation is begining to leave this
> cook's menus. We still gobble down these feasts 'cause good food is good
> food and we're hungry.
> #6Historical dishes from easily redacted primary/secondary sources, and
> possibly the feast produced from a single source rank better than other's
> redations you used. This cook typically has a booklet available with notes
> (such as acceptable substitutions according to some historical cookbook
> author, or regional variants) in addition to the menus and ingredients
> lists. This cook is probably highly respected within their local group and
> has a satisfying career as an historical cook. This cook has more work
than
> they actually want. People have to be beaten away from the on-board wait
> list.
> #7 Next comes feasts involving Historical Dishes, culled from
> Primary/secondary sources that are difficult to redact, and hard to adapt
to
> large-scale eating. The feast planning involves a little theological
> research, sometimes out of the cookbook area and into archeology,
sociology,
> anthropology, manuscipt ananlysis and other areas or research. This cook
> begins to regret not studying Italian/French/Latin/Spanish in Highschool.
> This cook would use substitutions that were historically accepted (as
> opposed to modernly acceptable). For instance this cook would make his/her
> own green cheese rather than substitute a modern style cream cheese, not
for
> snobish reasons, but for educational reasons and the satifaction of
> producing a dish that was "perfectly historical". This cook's feasting
> audience is begining to appreciate medieval dishes that might not appeal
to
> the modern public, through exposure and education.
> - ---------------this is the heavy-burnout section, we frequently lose
folks
> in the cooking arena once they get this high on the list, as historical
> cooking at these levels can be life-consuming--------------------
> #8 Still higher on the list we find the cook who does all of the above but
> attempts *sometimes* to do it in a manner that might be historically
> accurate, rather than using convenient modern kitchens and appliances.
This
> cook would use the implements, cooking apaparatus and serving style that
> would be appropriate for the feast in question, if possible. This cook is
> slightly cooking-crazed and frequently posessed by impossible cooking
goals,
> but is pretty self-satisfied knowing that vital skills can be learned by
> going through the process as the historical cook would have (as closely as
> can be known). Substitutions happen solely in this kitchen along
historical
> lines. People who have habitually attended this cook's feast are educated
> and happen to know when things are added that probably are not historical
> *to a certain time or place*, so the cook is unlikely to make
non-historical
> substitutions. This cook's feast is the main topic of conversation at the
> table. This cook has used the beauty of food and history to enlighten the
> eating public. S/he has dug a shallow grave as far as future feasts are
> concerned. There is no turning back, s/he is truly obsessed.
> #9 This cook has entered the realm of primary source research with gusto.
> There are occaisional feast s/he cooks, but s/he is primarily more
> interested in getting sources that no one else has yet touched upon for
> those feasts. Disbursal of accurate historical information is primary.
So
> is teaching other cooks to jump over some of the above steps on the road
to
> headcook-dom. There are probably no substitutions in this cook's feasts.
> His/her knowledge of historical cooking allows him/her to easily choose
> another dish for the meal. His/her knowledge of many historical cooking
eras
> and cultures probably allows him/her to make period meals without quoting
> sources in a pinch (but they can, of course, produce supporting
> documentation if asked). This cook, if recipe booklets are produced, has
> some considerable things to say about the meals/he is cooking, and the
> autocrat groans at the printing bill, but agrees because they love to eat
> this cook's feasts, and knows the advantage in money/attendance/prestige
> this cook's name will draw in for the event in question.
> #10 God/ess of Hisorical Haut Cuisine. This cook is only interested in
> perfectly historical items on their menus, when camping, when realxing
with
> friends at home or even when they are simply feeding themselves. This cook
> dreams of recipes and alternatives, is subsumed with a desire to make
> eveyone's SCA life more food-historical, even outside of the feast hall.
> This cook has read everything published on food. This cook dedicates
his/her
> life to historical food. People speak this cook's name in hushed tones.
This
> cook longs for the good old days when witnessing him/her messing around in
> the kitchen didn't have deep historical meaning, when his/her every move
and
> utterance was not assumed to have deep historical meaning.
>
> That will probably spark some debate on the ol' list, but it's the way I
see
> the issue ( and yes, I'm always this verbose---sorry!).
>
> Aoife
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 15:30:01 -0400
> From: "Alderton, Philippa" <phlip at morganco.net>
> Subject: SC - Fw: Opotherapy
>
> Can anyone help this gentleman with his question?
>
>
> Phlip
>
>
>
>
> >In reading a French translation of Simeon Seth's 11th century "Collection
> of
> >the properties of Foods, " I ran across the word opotherapy used in the
> >context of a variety of medical treatments. Does anyone have any idea
what
> >this might refer to.
> >
> >Thanks for your help
> >Henry Marks
> >
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 15:16:21 EDT
> From: RichSCA at aol.com
> Subject: Re: Substitution VERY LONG WAS Re: SC - Alternate spicing
>
> You know, I LIKE the number listing below. Let's me see where I fit.
(and
> that I DO fit)... won't tell you my number though, but I am sure people
can
> guess it from my Posts. :-)
>
> Rayne
>
>
> In a message dated 4/20/00 1:45:20 PM Central Daylight Time,
> betpulib at ptdprolog.net writes:
>
> <<
> We'll assume that every cook in the list below are responible and can
cook
> decent modern food for the masses. It is presented in reverse order of
> historical reliability, and is not meant as a comment on any one
individual:
> 10 types of SCA cooks: >>
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:18:04 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - Fw: Opotherapy
>
> From the handy dictionary:
>
> opotherapy -- the treatment of disease with animal extracts, chiefly of
the
> glands of internal secretion, as the thyroid, adrenals and pituitary body.
>
> Bear
>
> > Can anyone help this gentleman with his question?
> >
> >
> > Phlip
> >
> >
> >
> >
> > >In reading a French translation of Simeon Seth's 11th
> > century "Collection
> > of
> > >the properties of Foods, " I ran across the word opotherapy
> > used in the
> > >context of a variety of medical treatments. Does anyone
> > have any idea what
> > >this might refer to.
> > >
> > >Thanks for your help
> > >Henry Marks
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 11:26:53 -0800
> From: Kerri Canepa <kerric at pobox.alaska.net>
> Subject: Re: SC - Seeking quail recipes
>
> >Hi everyone,
> >I have a source for quail (both birds and eggs).We would like to have
quail
> >at camping events this summer. So, we are seeking recipes for the birds.
>
> Hey ma'am,
>
> Can't help you with the quail recipes that are period but I ran across a
> Moroccan Cornish Game Hen recipe that might work for you. Mind you, I
haven't
> tried it but it looks darned nummy.
>
> Enjoy!
>
> Cedrin
> Princess Oertha
>
> CORNISH GAME HENS STUFFED WITH COUSCOUS
>
> 4 cornish game hens
> 1 lb couscous
> 2 tbs vegetable oil (for the almonds)
> 1/2 lb blanched almonds
> 1/2 lb seedless raisins
> 2 tbs confectioners sugar
> 1 tbs ground cinnamon
> 1 tbs gournd ginger
> 1 generous pinch powdered saffron or 2 tbs saffron liquid
> 4 tbs butter, softened
> 4 garlic cloves, peeled and crushed
> 1/2 tsp salt
> freshly ground black pepper
> 1/2 tsp ground cumin
> 1 tsp paprika
>
> Steam the couscous once and transfer it to a large mixing bowl (NOTE: the
> authors are assuming you are preparing couscous using a couscoussier. I
believe
> that if you are using the quick couscous, you cook it until it is just
done).
>
> Meanwhile, gently fry the almonds in a little oil until they are golden,
then
> crush or chop them coarsely. Place the raisins in a small bowl and cover
with
> boiling water. Leave them to soak for 10 minutes. The drain.
>
> Add the almonds, raisins, confectioners sugar, cinnamon, ginger, and
saffron to
> the couscous and mix well. Stuff the game hens with the couscous and sew
them up
> (or cover the opening with a piece of foil).
>
> Preheat the oven to 375 degrees F.
>
> In a separate bowl, mix together the softened butter, crushed garlic, salt
and
> pepper, cumin and paparika to make a paste. Rub the paste all aover the
game
> hens. Place them in an ovenproof dish, adding a little water at the bottom
of
> the dish so the butter does not burn. Roast the game hens for about 45
minutes,
> basting occasionally with the cooking juices.
>
> If you have too much stuffing, heat it separately in the oven, in a dish
covered
> with foil.
>
> Place the game hens on a large platter and serve the extra stuffing in a
> separate bowl.
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 16:00:16 -0400
> From: "Alderton, Philippa" <phlip at morganco.net>
> Subject: Re: SC - Seeking quail recipes
>
> You did say you were camping with SPCA this Pennsic, didn't you?
>
> ;-)
>
>
> Phlip
>
> Nolo disputare, volo somniare et contendere, et iterum somniare.
>
> phlip at morganco.net
>
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
>
> "All things are poisons. It is simply the dose that distinguishes between
a
> poison and a remedy." -Paracelsus
>
> "Oats -- a grain which in England sustains the horses, and in
> Scotland, the men." -- Johnson
>
> "It was pleasant to me to find that 'oats,' the 'food of horses,' were
> so much used as the food of the people in Johnson's own town." --
> Boswell
>
> "And where will you find such horses, and such men?" -- Anonymous
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:46:43 -0500
> From: "catwho at bellsouth.net" <catwho at bellsouth.net>
> Subject: SC - Found it was: Carrots and Turnips-Period?
>
> I knew that turnips and carrots sounded familiar. So I dug through my
> recipe sites and came up with this one;
>
> Rapes in Potage
>
> [or Carrots or Parsnips]
>
> Curye on Inglysch p. 99 (Forme of Cury no. 7)
>
> Take rapus and make hem clene, and waissh hem clene; quarter hem;
> perboile hem, take hem vp. Cast hem in a gode broth and see+ hem;
> mynce oynouns and cast + erto safroun and salt, and messe it forth
> with powdour douce. In the self wise make of pastunakes and
> skyrwittes.
>
> Note: rapes are turnips; pasternakes are either parsnips or carrots;
> skirrets are, according to the OED, "a species of water parsnip,
> formerly much cultivated in Europe for its esculent tubers." We have
> never found them available in the market.
>
> 1 lb turnips, carrots, or parsnips
> 2 c chicken broth (canned, diluted)
> 1/2 lb onions
> 6 threads saffron
> 3/4 t salt
> powder douce: 2 t sugar, 3/8 t cinnamon, 3/8 t ginger
>
> Wash, peel, and quarter turnips (or cut into eighths if they are
> large), cover with boiling water and parboil for 15 minutes. If you
> are using carrots or parsnips, clean them and cut them up into large
> bite-sized pieces and parboil 10 minutes. Mince onions. Drain turnips,
> carrots, or parsnips, and put them with onions and chicken broth in a
> pot and bring to a boil. Crush saffron into about 1 t of the broth and
> add seasonings to potage. Cook another 15-20 minutes, until turnips or
> carrots are soft to a fork and some of the liquid is boiled down.
> Melbrigda
> There was som deceptyon or frawdulent
> induction that hath made her to condescende
> therunto
>
> Visit my website at http://milkmama.tripod.com/sca.html
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 15:40:59 -0400
> From: "Siegfried Heydrich" <baronsig at peganet.com>
> Subject: Re: SC - Fw: Opotherapy
>
> Beats me - there's no latin roots that would shed light on it. Greek,
> maybe? All oppo- roots in latin imply an opposition (general concept) in
> nature. My Greek dictionaries don't show anything, either. A
mistranslation,
> or translitteration, perhaps? Or is it perhaps a confrontational approach,
> which is very unlikely, given the philosophical bias of medieval medicine?
> But then, 11th century, that's pretty early, and most classical medical
> literature had yet to be rediscovered . . .
> Y'alls guess is as good as mine!
>
> Sieggy
>
> > Can anyone help this gentleman with his question?
> >
> > Phlip
> >
> > >In reading a French translation of Simeon Seth's 11th century
"Collection
> > of
> > >the properties of Foods, " I ran across the word opotherapy used in
the
> > >context of a variety of medical treatments. Does anyone have any idea
> what
> > >this might refer to.
> > >
> > >Thanks for your help
> > >Henry Marks
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:47:31 -0500
> From: "catwho at bellsouth.net" <catwho at bellsouth.net>
> Subject: Re: food and appearance...was Re: SC - quick important note
>
> > I think that one of the most important things is to make the food
pleasing to
> > the eye...that goes a long way toward making it so that folks will try
it.
>
> When involved with a wonderful cook guild in An Tir (wah) we were
> working on feast for one of the Lion's Tourneys and made a wonderful
> meat potage. It tasted great, but we decided against serving it
> because it looked horrible. We figured we might as well stick with
> something that not only tasted good but looked good too! LOL!! Too
> bad we couldn't convince the head cook not to serve the fish soup
> (which we had enough of after the event to bathe in.)
>
>
> Melbrigda
> There was som deceptyon or frawdulent
> induction that hath made her to condescende
> therunto
>
> Visit my website at http://milkmama.tripod.com/sca.html
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 16:02:09 -0400
> From: "Alderton, Philippa" <phlip at morganco.net>
> Subject: Re: SC - Fw: Opotherapy
>
> Thanks, Bear, and the others who responded. I was looking it up in my
online
> dictionaries, or trying to, and discovered all the URLs had been changed
or
> disappeared ;-(
>
>
> Phlip
>
> Nolo disputare, volo somniare et contendere, et iterum somniare.
>
> phlip at morganco.net
>
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
>
> "All things are poisons. It is simply the dose that distinguishes between
a
> poison and a remedy." -Paracelsus
>
> "Oats -- a grain which in England sustains the horses, and in
> Scotland, the men." -- Johnson
>
> "It was pleasant to me to find that 'oats,' the 'food of horses,' were
> so much used as the food of the people in Johnson's own town." --
> Boswell
>
> "And where will you find such horses, and such men?" -- Anonymous
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:50:13 -0500
> From: "catwho at bellsouth.net" <catwho at bellsouth.net>
> Subject: Re: SC - Chickpeas
>
> > Dried chickpeas take longer to cook the older they are. I made the Brodo
> > using canned chickpeas and it was fantastic. The difference between
canned
> > and dried is that you don't have to precook them. They are done. Before
the
> > fresh/unprocessed crowd chimes in, there is little if any difference
between
> > canned chickpeas and those made from scratch. The ingredients listed
were
> > chickpeas, water and salt. I used the broth as part of the recipe and
used
> > additional salt to taste.
>
> Actually the difference is cost. I can buy a pound of dry chick
> peas for less than a dollar and when cooked I have my large crock pot
> full. I can buy a 10-1/2 oz can of cooked chickpeas for around $1.29
> When weighing the two options for making a meal for a large group, I
> would prefer to go with dry just for pure cost effectiveness.
>
>
> Melbrigda
> There was som deceptyon or frawdulent
> induction that hath made her to condescende
> therunto
>
> Visit my website at http://milkmama.tripod.com/sca.html
>
> ------------------------------
>
> Date: Thu, 20 Apr 2000 14:57:42 -0500
> From: "catwho at bellsouth.net" <catwho at bellsouth.net>
> Subject: Re: SC - Complaints at feasts
>
> > > If you have posted the listing, you have "covered yourself", to be
polite!
> > > Because then, if a person eats something they shouldn't, it is their
own
> > doing.
> > > You can be symnpathetic, but you are not at fault!
> > >
>
> MNSHO here, but it is the responsibility of the one with the allergy
> to find out what is in the food. Yes; it should be expected that
> the cook post the ingredients list with the names of the dishes
> being prepared. I have a child with a severe allergy to red dye #40.
> Fortunately, it wasn't a period food coloring. However it is
> something that i have to be aware of. My daughter is eligible for
> free lunches at school (we still haven't figure out how!) but she
> always takes her lunch because of the fear that something might
> contain a potential allergen and I don't expect the county food
> service to prepare meals around her allergy. The same holds true of
> my younger daughter who is allergic to pistachios. No other nuts,
> just pistachios. I want to know if a dish contains pistachios, but I
> don't expect the cooks to prepare something else to substitute for
> her missing a certain dish. When she is queen then I would expect
> it.
>
> Melbrigda, always on the look out for a good marriage for her
> daughters.
>
> ------------------------------
>
> End of sca-cooks V1 #2164
> *************************
>
>
============================================================================
>
> To be removed from the SCA-Cooks-Digest mailing list, please send a
message
> to Majordomo at Ansteorra.ORG with the message body of "unsubscribe
> SCA-Cooks-Digest".
>
>
============================================================================
More information about the Sca-cooks
mailing list