SC - Re: Making cheese

[Philip & Susan Troy]

At 11:31 AM -0500 8/25/00, Michael F. Gunter wrote, in response to 
Cariadoc's suggestions:

>  > Caboges (Two Fifteenth Century)
>
>I would fear that the appeal would be limited and the dish a bit too
>messy for the Food Court.

I am assuming we would have throw-away bowls and spoons--not 
particularly period, but probably necessary if you are going to serve 
any potages. Remember that there is seating at the food court: some 
under a tent and some out in the open.

>  > Tabahaja (I'm thinking of the one that's fried meat in a sauce of
>  > murri and honey)
>
>Sure. Possibly served on skewers. Modern sensibilities view them as
>"teriyaki" or "bbq" type food. Also easily transportable, meat and easy
>to prepare.

Or in bowls over rice--otherwise you lose the sauce.

>  > Bourbelier de Sanglier (for the meat lovers)
>
>Sorry, unfamiliar with that one.

Pork roast basted with wine and spices. Assume that suggestion was 
made by David, not Cariadoc.

>  > Crispes
>
>Nice.
>
>Some suggestions of my own:
>
>Breakfasts of hanony, pretzels, various egg dishes,
>frittors, etc...
>
>Pipefarces, Icelandic chicken thighs or breasts, salats, slices of
>that cool "pancake cake" with the butter and honey (forgot the bloody
>name), ...

Murakkabba.

Fritters are a good idea. We did Platina's Puffy Fricatellae (sweet 
dough rolled flat, cut up, and fried) at Pennsic this year and they 
were good and easy. You would want to do them at the busier times so 
they wouldn't have a chance to get cold. I'm not so sure about 
breakfasts; how many of us want to get up that early, and how many 
customers want to go to the food court for breakfast, as opposed to 
eating something simple in their own camp?

Eden Rain asked:

>  would it really be that much harder to do a medieval kitchen vs. a modern
>  one with a whole year in advance to plan?

It has been done, and I gather the answer is yes. When Marian of 
Edwinstowe ran the Sated Tyger for several years, the only modern 
tech they used was a refrigerator, out of sight behind some screens; 
they had brick and clay ovens, put together on site each year with 
clay from the lake, and spits of meat and cauldrons of stew over 
fires. I was told that it was a huge amount of work and either didn't 
or almost didn't break even each year.

Elizabeth/Betty Cook