SC - Period menus
E. Rain
raghead at liripipe.com
Thu Jun 15 08:24:30 PDT 2000
Hi all,
here's one of the shorter menus from menagier just for example. it's only
18 dishes, well within the ability of an SCA group to produce. there are
only 2 fish dishes and most of the rest is fairly normal food - if you eat
bambi & thumper :-> Follow it with some wafers & hippocras & you'd have a
fine meal.
I have one off subject quesion: re the "white beets", are these a member of
the beet family or some other vegetable?
Eden - who thinks beets taste like dirt so doesn't pay much attention to
them.
from Le Menagier de Paris Translated by Janet Hinson (with notes by
Elizabeth Cook)
http://www.best.com/~ddfr/Medieval/Cookbooks/Menagier/Menagier_Contents.html
IX. Another Meat Dinner.
First dish. White beets, beef pies, olives and sciaenas[an edible fish
(JH)]., soup of hares and coneys, a pie of shad, coarse meat.
Second dish. Roast: boar's tail with hot sauce 26, decorated fricassee,
olives, sweetened milk with crusts in it, venison, browned [vegetables],
jellies, crusts in milk a la dodine, capon pies, cold sage soup, pies of cow
and talemouse[13].
[13]cut bread? (JH). But according to Terrance Scully, this is a kind of
cheese and egg pie (EGC).
____________________________________________________
WARNING: Dates on the calendar are closer than they appear!
Eden Rain
raghead at liripipe.com
> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]
> Sent: Thursday, June 15, 2000 7:17 AM
> To: sca-cooks-digest at ansteorra.org
> Subject: sca-cooks V1 #2371
>
>
>
> sca-cooks Thursday, June 15 2000 Volume
> 01 : Number 2371
>
>
>
> In this issue:
>
> Re: SC - spices organisation
> SC - Re: PPC 64
> Re: SC - Rumpolts Turkeys
> Re: SC - dream camp kitchens
> Re: SC - ETHICAL DILEMMA
> Re: SC - a funny thing
> Re: SC - Poppa's mustard
> Re: SC - ETHICAL DILEMMA
> Re: SC - questions
> Re: SC - scandanavian muscles, was Sharpening tools (Was
> water bugs)
> Re: SC - Sharpening tools (Was water bugs)
> Re: SC - Re: SC poppa's Mustard
> Re: SC - a funny thing
> Re: SC - teaching techniques
> Re: SC - spices organisation
> Re: SC - semi-precious stones and pearls
> Re: SC - Poppa's mustard (recipe #1 - Platina red)
> Re: SC - spices organisation
> Re: SC - questions
> Re: SC - spices organisation
> Re: SC - A Soup for the Qan....revisited once again
> Re: SC - Poppa's mustard
> Re: SC - A Soup for the Qan....revisited once again
>
> ----------------------------------------------------------------------
>
> Date: Thu, 15 Jun 2000 06:41:35 -0600
> From: Sue Clemenger <mooncat at in-tch.com>
> Subject: Re: SC - spices organisation
>
> About the same way you do, I'm afraid. I have a very small (trailer)
> kitchen with dam*ed near no cabinet or counter space. I'm afraid I
> treat my spices and herbs horribly....*sigh*
> - --Maire, hangs head in shame, and trundles off to the rock
> for a latte
>
> Stefan li Rous wrote:
> ><snippage>
> >
> > My several spice racks on the wall are now stuffed and the
> rest of my
> > spices/herbs have overflowed to several shelves and a
> plastic bin I'm
> > not
> > sure where I can put more spice racks. My cabinets are too
> narrow for
> > the
> > commercial racks. How do you all organise your spices?
> >
> > On the shelf, I find I can't easily tell what the spices are in the
> > back. And with things in three or four different areas, not
> organised
> > in any way, I spend a lot of time searching. Do you all alphabetize
> > or otherwise sort your spices/herbs?
> > --
> > Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas stefan at texas.net
> > **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
> >
> ==============================================================
> ==============
> >
> > To be removed from the SCA-Cooks mailing list, please send
> a message to
> > Majordomo at Ansteorra.ORG with the message body of
> "unsubscribe SCA-Cooks".
> >
> >
> ==============================================================
> ==============
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:45:01 -0400 (EDT)
> From: alysk at ix.netcom.com
> Subject: SC - Re: PPC 64
>
> On Wed, 14 Jun 2000 alysk at ix.netcom.com wrote:
>
> > PPC's address has changed. In the US you send inquiries to
> > Allaleigh House, Blackawton, Totnes, Devon TQ9 7DL. Prices for
> > US subscribers remains $28.50 (3 issues/1 year) or $55 (6 issues/2
> > years). US dollar checks should be made out to "PPCNA".
> > Get your local cooking guild to subscribe???
>
> And Par asked:
>
> >And for those of us outside the US?
>
> Yeah, I _knew_ I should have typed them all in! However, IIRC, the
> website I listed for Prospect Books has a link to PPC and the
> information
> on how to order it from anywhere. The specific PPC link, I
> believe is:
> http://members.tripod.com/redeh. Since there are directions for 7
> geographic areas, and 4 price levels, may I humbly suggest trying the
> web site to see if they have the info?
>
> Alys Katharine
>
>
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:47:07 -0400
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Rumpolts Turkeys
>
> We've made blancmange several times, and have always done it
> as a mixture of
> shredded chicken and rice, with seasonings. I guess what we
> come up with could be
> molded...in fact one source (sorry, can't remember which)
> called for dividing into
> four parts and coloring each part a different heraldic color.
> We even toyed with
> the idea of doing the field of our baronial arms (per chevron
> gules and argent) in
> blancmange for our first investiture...it didn't quite work out.
>
> Kiri
>
> Martina Grasse wrote:
>
> > Allison,
> > I always love the feedback from you, thank you...
> >
> > Actually Thomas came through with a definition for" a
> GEBEHTEN sliced loaf
> > (of bread)/ "... It is roasted... in other words... TOAST ;-)
> >
> > >'Gliedt' is a form of gleich or gleichen?
> > No, it is a variation on "die Glieder " meaning limbs (or
> in a jewlery
> > context links)
> >
> > >Thigh' is something other than 'Diech'
> > No, I think according to Baufeld's (which of course is not
> where I am) Diech
> > is Thigh ("Oberschenkel" - it was one I had to look up
> because I had no clue.)
> >
> > >The word 'Krapffen' is used for for fritters but so is
> 'Fladen'. I'd
> > >like to know if this is a regional term preferance, or, if
> like our good
> > >old 'mus'/'brei' there are subtle differences?
> > I think you may have hit it, that it is a regional
> variation... Thomas may
> > know more than I on this one...
> >
> > >Do you suppose that the blanc mange is #8 or #9?
> > It could be or in one of the earlier recipes (since the
> turkey chaper is
> > rather far into the book)
> >
> > Re #19... I had sort of envisioned a crustless Quiche, but
> I have never made
> > a blancmange, and so have no preconcieved notion what one
> would look or feel
> > or taste like... if someone would post a (redacted) recipe
> I might be able to
> > try making one, would give me a better idea of what we are
> working with (I
> > have visions of everything from white chicken flavored
> jello with chicken
> > chunks in it to some sort of pate-oid creation.... can
> anyone help me out
> > here???)
> >
> > Gwen Cat
> > (loving every minute of this, but getting ready to take a
> bit of a break from
> > the glowing screen....)
> > ________________________________________
> > Date: Wed, 14 Jun 2000 17:52:33 EDT
> > From: allilyn at juno.com
> > Subject: Re: SC - Rumpolt's turkeys
> >
> > Many thanks, Gwen! I'm also getting additional words for my cookery
> > lexicon, as my dictionary has different ones, sometimes.
> 'Gliedt' is a
> > form of gleich or gleichen? My dictionary only gives the
> 'equal' etc.
> > meanings. 'Thigh' is something other than 'Diech'. I'm
> glad to get new
> > words for the lexicon--still growing.
> >
> > >>3. Gliedt den Indianischen Han ab/ Flu:egel vnd Diech/ fu:ell
> > einjeglichs besonders/ vnd wenns gefu:ellt ist/ so setz es
> zu/ vnd lasz
> > an die statt sieden/ Legs auff ein Roszt/ breuns ab/ vnd
> mach ein Bru:eh
> > darzu/ es sey saur oder su:esz/ ist es auff beyde manier gut.
> > 3. Dismember the turkey/ (remove) wings and thighs (legs
> too??)/ stuff
> > each especially/ and when they are stuffed/ so put them to
> (water?)/ and
> > let them simmer till done/ Lay them on a rack/ brown them/
> and make a
> > broth thereto/ be it sour our sweet/ it is good both ways.<<
> >
> > Well, if you cut off the thighs, the legs are coming, too!
> ;-) Probably
> > cook's shorthand for slicing through the thigh/body joint.
> Now, I am
> > wondering if you are to stuff the breast and simmer, then
> brown on the
> > oven rack, and make a broth, seasoned as you wish, from the legs and
> > wings, or whether you are supposed to stuff the legs, etc.,
> saving the
> > breast for a different preparation.
> >
> > The following recipes call for 'such stuffed wings' so
> maybe it is the
> > second method.
> > There are also following recipes to a half breast and the
> other half, so
> > I guess it's the wings and legs that are stuffed, par-boiled, and
> > roasted. That would mean that the broth is made by adding
> the cooking
> > broth to the roasting pan juices.
> >
> > a GEBEHTEN sliced loaf (of bread)/
> > behalten to keep (kept, kept
> > This is really reaching, but could it be a loaf or slices
> of bread that
> > you have kept--i.e., stale? Day or 2 old bread? That
> would fit with
> > other preparations which call for stale bread in a sauce.
> >
> > 8. Make from the other half breast/ that is cooked/ a
> crushed (like a
> > mash???)/
> > I'd guess a pate for this one, and a hash for 'gehack' in
> the following
> > recipe. Evidently, 'a crushed [or pounded]' doesn't have a
> name, because
> > he doesn't give a noun form.
> >
> > The word 'Krapffen' is used for for fritters but so is
> 'Fladen'. I'd
> > like to know if this is a regional term preferance, or, if
> like our good
> > old 'mus'/'brei' there are subtle differences?
> >
> > 14. You can also make Mansho Blancko (blancmange) of the
> breast/ as was
> > mentioned earlier.
> > Do you suppose that the blanc mange is #8 or #9? I did
> think--without
> > checking can't be sure--that the French blanc mange had the chicken
> > pounded to paste. That recipe changes over time, though.
> Even loses the
> > poultry and becomes dessert.
> > Taillevent pounded his, but it was for an invalid.
> > OK, checking the English. Harleian MS 4016 and Harleian MS
> 279 'tease'
> > the chicken, into shreds. Cindy uses ground chicken.
> Forme of Curye
> > 'teere it small'.
> > Hieatt, in _Pleyn Delit_ has it in small pieces also--
> >
> > (and this recipe is the reason, M. Adamantius, why I had it
> in mind to
> > 'mold' the mortrews--she puts her Blamanger into a ring
> mold. Mea Culpa
> > and shades of Betty Crocker. Frozen peas in the center of
> the ring mold,
> > maybe? ;-p)
> >
> > Tried to check Chiquart, but it's too big when I have Juno
> open. Maybe
> > just too big altogether--will have to split it up.
> >
> > Is there, anywhere, an index of recipes for the Menagier?
> >
> > 19. Make also a Musz [there is that word ;-) I would say
> mash - think
> > applesauce] of the blancmange. Take the blankemange/ and
> combine it with
> > eggs/ and with sweet milk (as opposed to sour) take a bowl/
> and smear the
> > bottom with butter/ that is cold/ put thereafter the mash
> in the bowl/
> > put it in the oven/ and bake it/ so it becomes a nice casserole/ and
> > when you serve it/ so sprinkle it with sugar/ so it will be good.
> >
> > OK, from what we've learned of 'Mus', I think he wants us
> to thin the
> > mashed or minced chicken with the milk and eggs, to a Mus
> consistency,
> > then it goes into a bowl, gets baked, [and I think it is
> unmolded from
> > the bowl before serving, because we greased the bowl with
> cold butter]
> > becomes a sort of baked turkey custard, sprinkled with a
> little sugar
> > before serving. Yum!
> >
> > Now, I wish I hadn't passed by that fresh turkey breast in
> the store last
> > night.
> > (I got the milk and eggs)
> > Regards,
> > Allison, allilyn at juno.com
> >
> >
> ==============================================================
> ==============
> >
> > To be removed from the SCA-Cooks mailing list, please send
> a message to
> > Majordomo at Ansteorra.ORG with the message body of
> "unsubscribe SCA-Cooks".
> >
> >
> ==============================================================
> ==============
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:47:57 -0400
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - dream camp kitchens
>
> If you were to get that thing, we might actually think of
> forsaking our barony and
> moving in with you guys!
>
> Kiri
>
> margali wrote:
>
> > Hey Phlip, Ras, Stefan- do you think this would fit in our
> campsite at pennsic?
> > All we need to do is win the lottery!
> > margali
> >
> > >
> > >
> > > If money is no object, then this would be my eventing kitchen.
> > >
> > > http://www.bradleybuilders.com/
> > >
> > > Korrin S. DaArdain
> >
> >
> ==============================================================
> ==============
> >
> > To be removed from the SCA-Cooks mailing list, please send
> a message to
> > Majordomo at Ansteorra.ORG with the message body of
> "unsubscribe SCA-Cooks".
> >
> >
> ==============================================================
> ==============
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:51:44 -0400
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - ETHICAL DILEMMA
>
> Do you mean Bhakail, in the East Kingdom? If so, there is a
> lady there, one
> Judith of Northumbria, who often comes south to events in
> northern Atlantia.
> She is very much involved in dancing, which might be
> something else your cousin
> might enjoy.
>
> Kiri
>
> Seton1355 at aol.com wrote:
>
> > Actually, anyone from Bikhail on this list? She lives in
> Bikhail.. I could
> > forward info about the doings in that fair barony... :-)
> > <<
> > Well, they might enjoy the entertainment, and next time your
> > cousin visits, you can make your own "medieval times" menu
> > and dress in garb if you want, or invite her to an event
> > with a real medieval feast.
> > Serian >>
> >
> ==============================================================
> ==============
> >
> > To be removed from the SCA-Cooks mailing list, please send
> a message to
> > Majordomo at Ansteorra.ORG with the message body of
> "unsubscribe SCA-Cooks".
> >
> >
> ==============================================================
> ==============
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 07:58:14 -0500
> From: Magdalena <magdlena at earthlink.net>
> Subject: Re: SC - a funny thing
>
> Robin Carroll-Mann wrote:
>
> > Be further amused... one of them (Pie in a Pipkin) is a
> redaction I did
> > from Epulario several years ago for an Italian feast I
> cooked. I posted it
> > to rec.food.cooking, and someone evidently submitted it to SOAR.
>
> You're famous! ;> Can I have your autograph?
>
> - -Magdalena
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:08:34 -0500
> From: Magdalena <magdlena at earthlink.net>
> Subject: Re: SC - Poppa's mustard
>
> Elaine Koogler wrote:
>
> > Additional thoughts: (sorry for the second message)
> > I have always been told (by those in the brewing and
> vintning areas) that must
> > is left over from making wine.
>
> It kind of depends on the person you ask, actually. Lots and
> lots of people feel
> that is is the unfermented beginnings of wine. I want to
> know what Platina thought
> it was. ;>
>
>
> > Also: I always allow my mustard to age for at least 6
> weeks before using. How
> > much of the alcohol would be left after that amount of
> time? I do this because
> > it has a rather unpleasant edge to it when it's first made,
> and this edge
> > mellows as the mustard ages.
> >
>
> If the alcohol isn't boiled, and the container is sealed, you
> still have alcohol.
>
> - -Magdalena
> (who agrees about the edge)
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:08:21 -0400
> From: "Micaylah" <dy018 at freenet.carleton.ca>
> Subject: Re: SC - ETHICAL DILEMMA
>
> > > I just found out that my dear, sweet, innocent cousin is
> being taken by
> > some
> > > friends to MEDIEVAL TIMES in NJ. She is all excited
> about going and
> "not
> > > eating with a fork" (Heck! you can do that at home)
> Anyway... I know I
> > > shouldn't *rain on her parade* so I'll keep quiet, but inside, I
> screaming
> > > Nooooooo. It's all wrong there! Don't go! To expensive!!
>
> But if you take it in the "spirit" of the entertainment then
> you CAN enjoy
> yourself at this. Just be sure to warn her that its "not reality". :)
>
> Been there, have the stupid hat!
>
> Micaylah
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:14:51 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - questions
>
> I dont see a problem with a 1 ortolan portion, after all-if
> you go by the premise
> that there were enough dishes that people were more or less
> grazing for several
> hours, than an hors d'oeuvre portion of something is just
> fine. After all, werent
> we just discussing smaller feast portions and more dishes? I
> for one, if faced
> with the certain knowlege that there were 30 dishes coming
> out in a 3 hour period
> would 'pace' myself and be content with a nibble here and a
> nibble there and a
> dab of this sauce over here...It is just like our Barony's
> Feast of Simple Fare
> that everybody complains about there being too much food. I
> never go away being
> uncomfortable, I KNOW ther is a lot of fod and restrain my
> portion sizes. It
> helps to be dietary control diabetic and know portion control
> and what each food
> does to my blood sugar.
> margali
>
> > In a message dated 6/14/00 7:59:37 PM Pacific Daylight
> Time, LrdRas at aol.com
> > writes:
> >
> > > Also I am aware of what the point was of mentioning the 3
> oz. portions but
> > my point was that a 'feast' was served to literally
> hundreds of attendees. See
> > Chiquart for the large number of food items required for a
> feast. 10,000 eggs
> > comes to mind as a requirement so thousands of birds does not seem
> > unreasonable as a typical 'catch' for a typical royal
> progress feast.
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:22:35 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - scandanavian muscles, was Sharpening tools
> (Was water bugs)
>
> *snicker* Bummer!
> But I still hope he can make it to a pennsic anyway. My lord
> is more able to make it
> to sweden than I am[well, he has been to Tromso Norway 4
> times already with Uncle
> Sams Yacht Club, and he could probably jump ship...]
> Although the boat he will be transferring to in january [USS
> Miami we think] does
> the northern runs, it has been known to do a med run now and
> then. I still have a
> bottle of norwegian spring water, norwegian honey and plans
> to make a norse mead
> sometime.
>
> "Michael F. Gunter" wrote:
>
> > > be still my beating heart [pant pant] Are you able to
> make it to pennsic?
> > > lol
> > > margali
> > >
> > > > Since I AFAIK have no twin it should not be. Some
> simple information
> > > > might helt dispell the notion: if he was 6'2" tall,
> weighted close to
> > > > 220 lb of well trimmed muscle, had reddish blond hair,
> and very >> handsome
> > it can't have been my twin.
> > > >
> > > > /UlfR
> >
> > Um. Margali? If you read his post carefully you'll see that
> he is describing
> > someone who looks nothing like him. I fear you may be
> disappointed if
> > you expect to see such a Norse god when you met him. Now I'm not
> > making any comments about him personally since I doubt we've met.
> > But he made it plain that the description didn't fit him.
> >
> > Gunthar
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:25:23 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - Sharpening tools (Was water bugs)
>
> Well, I was fairly active in atlantia from 86-90....
> Moose skin? where is the picture at?
> margali
>
>
> > Unless you have been to Nordmark (Sweden), or was active in
> The Barony
> > of the South Downs (Atlanta, GA) during 88/89, you have most likely
> > never met me.
> >
> > /UlfR
> > AFAIK the only picture of me on the web concentrate on the
> moose hide
> > more than on me, so she would have little help there.
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 08:22:31 -0500
> From: Magdalena <magdlena at earthlink.net>
> Subject: Re: SC - Re: SC poppa's Mustard
>
> RANDALL DIAMOND wrote:
>
> > As it has lots of natural yeasts in it, it will begin to
> ferment unless kept
> > cool, so putting it in sealed bottles in the bottom of a
> pond makes sense.
>
>
> I use a combination of partially concentrated grape juice and
> a touch of red
> wine to simulate must. The real question, though, is whether
> the Latin word
> "sapae" (I think that's the word) means "must" in a modern sense.
>
> Trita cum acresta aut aceto cum-que
> modico sapae dissolvito, in patinasque per setaceum transagito.
>
> aceto=vinegar; acresta~verjuice
>
>
> - -Magdalena
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:33:30 EDT
> From: LrdRas at aol.com
> Subject: Re: SC - a funny thing
>
> In a message dated 6/14/00 10:33:58 PM Eastern Daylight Time,
> magdlena at earthlink.net writes:
>
> << I don't know who loaded them, but I'm truly amused.
>
> -Magdalena >>
>
> How so?
>
> A quick check on two of the recipes reveal the original
> recipe are included.
> The great Pie recipe has it at the end and the liver pate
> recipe has it at
> the beginning.
>
> Or are you merely amused that one of the largest recipe
> archives on the Web
> (over 67000 entries) contains a special section on medieval
> food? If so it
> also brought a smile to my face to find out that one of my
> favorite sources
> for modern recipes also has a medieval section. :-)
>
> Ras
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:42:39 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - teaching techniques
>
> Exactly!
> It has gotten to the point when disaster loomed [ok, just
> sort of lurked on the
> horizon] with a spoiled batch of hummus, my first thought was
> making a period
> sals from the miscellaney that I had known that Elysant, Ras
> and Puck made a
> short time before ppped into my mind, rather than sending
> somebody out to the
> store for more hummus. Worked out admirably, and I want to
> make the white sals
> again this year [but with a real mortar and pestle, not
> plastic bags and used
> propane tanks...] I know we had a blast doing it!
>
> I will admit however to decorating the dish in a manner that I had no
> documentation for but it made sense at the time and lookes
> really spiffy.
> [i swirled sumac and poppy seeds around the top in a double
> spiral and bordered
> the edge with dried parsley. Sort of springing from the
> modern practice of
> shaking paprika on top and adding fresh chopped parsley to
> the top of hummus. I
> liked the contrast of the black poppy seeds, the red of the
> sumach and the tan of
> the walnut puree. Very spif and tasty too. The sharp of the
> sumach contrasted
> with the earthy walnut taste.]
> margali
> who is finally going to breakdown and get a new pair of
> cariadocs work!
>
>
> > I have always encouraged, sometimes strongly, the use of
> period foods at
> > events and have never been seen to take any other position
> with anyone from
> > initial contact. My student, lady Phillippa Setan can
> attest to that as can
> > Lord Cadoc, Elysant and many others. And I think they will
> also attest to the
> > fact that such an approach has not discouraged them in
> anyway from persuing
> > period cookery but has, in fact, spurred them on to further
> research and
> > experimentation.
> >
> > There are many levels and methods of teaching. Some folks
> are successful with
> > compromise and retraining. I feel these are wasted effort.
> That does not mean
> > that others do not find those techniques successful.
> Oftentimes I feel that the
> > emphasis is too much placed on the 'fun' part of the SCA
> and not enough placed
> > on the educational and recreation aspects. Both positions
> together lead to
> > balance.
> >
> > Ras
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:49:43 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - spices organisation
>
> I have a whole 2'x14" shelf in my pantry for them. Not fancy,
> but I took some
> 2x4s and stacked them in to make steps so that you can see
> the different bottle
> in 1 half, and i have spices in commercial size [tone-loc]
> that i just line up.
> I dont particularly sort them in any particular fashion,
> though I tend to keep
> the different forms of capsicums nest to each other[paprika,
> 3 kinds, flaked
> ground or whole peppers, 7 kinds, chili powder, 2 kinds] and
> my blends sort of
> corralled in one corner.
>
> Back when I got my first apartment, just to drive my roommate
> nuts and keep her
> from using my stuff i had been given a spice rack with 24 differents
> spices/herbs and spent the better part of a weekend soaking
> off the lables and
> using a paint marker to write the names of all the spices in
> latin on the
> bottles, and then alpabetized themby the modern names. Drove
> her wild[WEG] and
> made me learn the latin terms for them all. I think I might
> still have one or 2
> of the bottles left after 20 years tucked away in a box in the barn.
> margali
>
>
> > My several spice racks on the wall are now stuffed and the
> rest of my
> > spices/herbs have overflowed to several shelves and a
> plastic bin I'm
> > not sure where I can put more spice racks. My cabinets are
> too narrow for
> > the commercial racks. How do you all organise your spices?
> >
> > On the shelf, I find I can't easily tell what the spices are in the
> > back. And with things in three or four different areas, not
> organised
> > in any way, I spend a lot of time searching. Do you all alphabetize
> > or otherwise sort your spices/herbs?
> > --
> > Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas stefan at texas.net
> > **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:06:44 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - semi-precious stones and pearls
>
> Well, cream of tartar is tartaric acid, which can be found as
> crystals on wine
> barrels. Maybe oyl of tartar is a liquid form either before
> it crysalizez or made
> by admixing the tartaric acid into oil or alcohol or water?
>
> My Condensed Chemical Dictionary, 8th edition says:
> tartaric acid [dihydroxysuccinic acid]
> properties: Colorless, transparent crystals, or white, fine
> to granular,
> crystalline powder: has 2 asymetric carbon atoms and three
> known optical isomers:
> odorless: acid taste, stable in air. Soluable in water,
> alcohol and ether.
> [snip on boring details]
> uses: chemicals [cream of tartar, tartar emetic,
> acetaldehyde]; sequestrant;
> tanning; effervescent beverages; baking powder; fruit esters;
> ceramics;
> galvano-plastics; photography; textile industry; silvering
> mirrors; coloring metals
>
> Sequestrant means that it will remove certain classes of
> chemical from suspension
> in a liquid [iirc] so perhaps the tartaric acid crystals
> added to the pearl/vinegar
> solution will help precipitate out the pearl and then you use
> either water or
> alcohol to dissolve the tartaric acid and rinse it out of the
> pearl solids left
> from dissolution in vinegar?
>
> My suggestion-perhaps crunch up some of the pearls and
> dissolve the in vinegar,
> then shoot in some cream of tartar, shake well and filter
> through several layers of
> filter paper. Take the resulting glop and mix into plain
> water, let stand for a few
> hours or days to see if there is a fine white slime deposited
> on the bottom of the
> glass and carefully pour of the water, add water again,
> repeat and then try drying
> the slime and sniff to see if it has a smell different from
> the original seed
> pearls, and that can easily be powdered to a cornstarch
> consistancy that has a
> slight luster.
> margali
> [and for those noting the time and date, yes i am playing
> hooky from work. I have a
> vacation day that needed using before the end of the month...]
>
> Stefan li Rous wrote:
>
> > If you do, I'd love to hear how it worked out. And when you think
> > you've figured out what the "Oyl of Tartar" is please let me know. I
> > think that was one of the questions that didn't get answered in the
> > messages I kept. A simple message I can add to the file would be
> > fine. But an article would be nice, too. :-)
> > --
> > Lord Stefan li Rous
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:04:07 -0400 (EDT)
> From: Jenne Heise <jenne at tulgey.browser.net>
> Subject: Re: SC - Poppa's mustard (recipe #1 - Platina red)
>
> > A key phrase is ". . . and have it ground". Not begging
> any questions
> > since I, too, ground my first couple of mustard flours, but
> it is quite
> > apropos to get pre ground mustard flour to use as
> ingredient since the
> > spicers in much of medieval Europe would have been doing
> the grinding
> > for us.
>
> Can I ask for further elaboration?
>
> Because I've been wondering about that very subject. Sarah Garland, in
> _The Complete Book of Herbs and Spices_ says "The way to
> reduce mustard
> seed to fine flour was only discovered in the mind-18th
> century; before
> that the seed was pounded as needed in a mustard quern,or the
> pounded seed
> was mixed with honey, vinegar and spices and formed into
> balls that could
> be stored until needed." On the other hand, Plat says, "It is
> usuall in
> Venice to sell the meal of Mustard in their markets as we doe
> flower and
> meale in England," but he then says, "but it would be much
> stronger and
> finer, if the husks or huls were first divided by searce or
> boulter: which
> may easily be done, if you dry your seeds against the fire before you
> grinde them. " Which is a bit confusing. My theory is that the smooth
> ground mustard powder that is available from modern merchants
> is probably
> not accurate: what you get when you grind it yourself (in
> mortar or coffee
> grinder, at least) is of a much rougher texture.
>
> If you have more information to justify the use of modern
> mustard 'flour',
> I'd feel a lot more comfortable (because I admit to using
> half-and-half
> handground and commercial mustard powder in my mustard).
>
> Jadwiga Zajaczkowa, mka Jennifer Heise
> jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "My hands are small I know, but they're not yours, they are my own"
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:04:20 EDT
> From: LrdRas at aol.com
> Subject: Re: SC - spices organisation
>
> In a message dated 6/15/00 1:45:49 AM Eastern Daylight Time,
> stefan at texas.net
> writes:
>
> << How do you all organize your spices?>>
>
>
> I have my spices on shelves that are 3 1/2 inches wide and 6
> inches apart.
> The shelves are 4 ft long and are placed in a corner of the
> kitchen. They go
> from floor to within a foot of the ceiling. The top shelf is wider to
> accommodate large containers and tall bottles such as sauces
> and vinegars.
> The bottom shelf is 6 inches wide and is 1 foot down from the
> next shelve to
> hold mass quantities of things like raisins, zante currants
> in bulk, etc.
> These are corner shelves and extend four feet along both
> walls ( I_ ) To
> accommodate small containers a 2 ft section has a double shelve.
>
> << Do you all alphabetize or otherwise sort your spices/herbs? >>
>
> Yes, I have them in alphabetical order.
>
> Ras
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:08:25 EDT
> From: LrdRas at aol.com
> Subject: Re: SC - questions
>
> In a message dated 6/15/00 2:00:02 AM Eastern Daylight Time,
> CBlackwill at aol.com writes:
>
> << Again, I believe the "preparations" mentioned in Du Fait
> were not for an
> actual feast, but for a "worst (or best) case scenario". I
> believe it was
> to
> be used solely as a model if the cook _ever_ had to prepare
> for a feast that
> large.
>
> I may be wrong. >>
>
> King Richard II is said to have fed 10000 people daily. He
> employed 1000
> cooks and 300 servitors........
>
> Ras
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:09:29 EDT
> From: Seton1355 at aol.com
> Subject: Re: SC - spices organisation
>
> I am soooooo depressed! Here I thought I had about every
> spice imaginable.
> I have a custon spice rack that is about 2 feet wide by 4
> feet high, crammed
> full of spices, alpahbeticly. I also have 2 boxes of spices
> in my baking
> cupboard.... but I see I am a piker!!
> Phillipa
> <<
>
> I have my spices on shelves that are 3 1/2 inches wide and 6
> inches apart.
> The shelves are 4 ft long and are placed in a corner of the
> kitchen. They go
> from floor to within a foot of the ceiling. The top shelf is
> wider to
> accommodate large containers and tall bottles such as sauces
> and vinegars.
> The bottom shelf is 6 inches wide and is 1 foot down from
> the next shelve to
> hold mass quantities of things like raisins, zante currants
> in bulk, etc.
> These are corner shelves and extend four feet along both
> walls ( I_ ) To
> accommodate small containers a 2 ft section has a double shelve.
>
> << Do you all alphabetize or otherwise sort your spices/herbs? >>
>
> Yes, I have them in alphabetical order.
>
> Ras
>
> ==============================================================
> ==============
>
> To be removed from the SC >>
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:16:05 -0400
> From: margali <margali at 99main.com>
> Subject: Re: SC - A Soup for the Qan....revisited once again
>
> Yep-plans and ingredients are being readied for the second annual w-10
> harbinger bash. I think the menu is going to stay the same-
> antipasto with peppers on the side
> boiled pasta
> vegan tomato sauce
> chopped chicken for protein
> *tvp chicken chunks simmered in veggie stock for vegan protein
> shrimp alfredo
> italian bread
> plain butter
> honey butter
> garlic/herb cheese
> *apple butter
> *blackberry/sour cream 'coffee cake'
> assorted beverages like iced tea northrn style, lemonaid, maybe vino
> industrial[you know, wine in a box...]
>
> Bring anything you like along, donations are almost never turned down!
> margali
>
>
> > Admittedly, I don't usually haul my books to Pennsic,
> especially ones
> > that cost $127!! However, just 'cause you asked so nicely, I'll be
> > sure to bring it along. I'll even try to pack it so that I
> can bring
> > it down when we come for dinner the evening of land grab. We are
> > still on for that, aren't we? If so, what can we bring?
> >
> > Kiri
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 10:15:00 -0400 (EDT)
> From: Jenne Heise <jenne at tulgey.browser.net>
> Subject: Re: SC - Poppa's mustard
>
> > > Also: I always allow my mustard to age for at least 6
> weeks before using. How
> > > much of the alcohol would be left after that amount of
> time? I do this because
> > > it has a rather unpleasant edge to it when it's first
> made, and this edge
> > > mellows as the mustard ages.
>
> Which brings up another question: once mixed with fluids,
> mustard loses
> potency as it ages, so a fresh mustard is much sharper than
> one that has
> been mixed and allowed to sit. I would guess (I haven't tried
> it yet) that
> the pre-mixed mustard balls, etc. would also age down. What
> puzzles me is
> that the recipe-writers don't seem to mention that the
> mustards 'that last
> all year' will be sharper when first made..?
>
> Jadwiga Zajaczkowa, mka Jennifer Heise
> jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "My hands are small I know, but they're not yours, they are my own"
>
> ------------------------------
>
> Date: Thu, 15 Jun 2000 09:17:00 -0500
> From: phlip at morganco.net
> Subject: Re: SC - A Soup for the Qan....revisited once again
>
> Kiri skrev:
>
> > Admittedly, I don't usually haul my books to Pennsic, especially
> ones that cost
> > $127!! However, just 'cause you asked so nicely, I'll be sure to
> bring it
> > along. I'll even try to pack it so that I can bring it down when we
> come for
> > dinner the evening of land grab. We are still on for that, aren't
> we? If so,
> > what can we bring?
>
> Better ask Margali on What You Can Bring (other than the Book ;-) The
> Harbinger's Bash is her Meal Deal, but most likely, she'll tell you to
> bring yourselves ans a good appetite.
>
>
> > Understand: all of this is predicated on my being able to come. I
> still don't
> > know what my job situation will be at that point. We've already
> decided that,
> > if I'm still unemployed, I'll be there...and I plan on trying to
> make those two
> > weeks off part of my employment condition, when that time comes! So
> I believe
> > I'll be there, but still don't know for absolutely sure!
>
>
> We'll have faith that you'll make it. I'm looking for a job, too, and
> I know I'll be there, come Hell or High Water ;-)
>
> Phlip
>
> ------------------------------
>
> End of sca-cooks V1 #2371
> *************************
>
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