SC - Contact needed in OK City

[Decker, Terry D.]

Adamantius,

Keep the molds, but I could really use the snake knives: got any for 5' timber rattlers?  Picture a paper-thin fillet, 4 feet long, coated with herbed butter and fine minced garlic, rolled into a bracciole shape, poached in white burgundy and served with it's thickened juice over basmati rice.

We now return you to round 114.3 of the great C...y...e debate.

Ragnar Ketilsson

(snip)
It is apparently used for the making of fruit-filled and other
sectioned, breakapart chocolate bars. Roughly half an inch deep, it is
divided into fifteen squarish sections, three by five. The total area
dimensions? I'm glad you asked, friends! Approximately 1.5 times the
length of the palm of my hand (a convenient measuring tool, neh?) in
length. In breadth, three of my fingers. (Again, convenient, neh?)

And, if you order before midnite tonight, they may throw in the free
snake knives and the Potato Squeezer at no extra charge...get yours
today! 

Adamantius
- - -- 
Phil & Susan Troy

troy at asan.com

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

Date: Thu, 02 Mar 2000 20:14:10 -0800
From: "Laura C. Minnick" <lcm at efn.org>
Subject: Re: SC - Coffee, Tea, and OOP

Hi everybody!

I'm still trying to get caught up- hard when things keep coming in! A
little like trying to paint the roof while it's raining...

I was wondering, about the coffee/tea stuff, and noticing the scramble
to come up with alternatives (tisanes, etc.)and it occurred to me- do we
have any reason to believe that Sir Jay Random of England (or whoever)
was in the habit of drinking hot drinks regularly? I'm not talking the
occasional hot toddy or medicinal posset here. Think about your own hot
drink (coffee/tea/herbal) consumption. We don't drink coffee for the
sake of the 12 oz. of liquid- we drink it for the 'social' aspects- the
behavior, not the beverage. We, modern folks mostly in North America
(I'm trying to be diverse and inclusive here- how 'Eugene' of me!), have
a whole CULTURE built around the consumption of hot drinks, mostly
caffeinated. I see nothing like it- no analogue- in period culture. I
don't think I've ever seen anything in an illumination that looks like a
hot drink. No demitasse cups, no footed mugs, no cardboard cozies. In
the inventories presented in wills, etc.- no espresso machines. No tea
kettles. No fancy silver service. No gold mesh filters. No little mesh
balls. No Krups or Braun grinders or brewers. No... well I think you
have the idea.

Did they REGULARLY drink hot drinks? How do we know? 

If they did, why?

If they didn't, then why do we spend so much time on apologetics? Why
not say "I know my coffee/tea/whatever isn't period. So I drink it in
the privacy of my camp, and I will put period beverages in my mug/out
for the encampment." 

Why spend all this time and energy trying to replicate what is a modern
behavior? I suppose I could put cedar siding on my van and it might
_look_ a little more like a hay wagon (HA!) but it would not _be_ a hay
wagon, would it?

Just some ponderings. Your Milage May Vary. Don't shoot the herald (he's
too cute!)

'Lainie

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

Date: Thu, 2 Mar 2000 21:24:09 -0700
From: "k&t Radford" <ktradford at cyberport.com>
Subject: Re: SC - handouts from cooks collegium

Good Lady Elaina --

I am one who is totally clueless when it comes to period cooking but I
would like to learn more as I help out many times in the kitchen when ever
I can at events.

I would be interested in this manual that you have put together.  What kind
of information might I find in there?  Is it a complete manual for period
cooking for those "dummies" like me who have no experience in that area??

By the way I do hope that you enjoy crown here in the Outlands, as I am an
Outlander.  But I do strongly recommend that you get a hotel room soon!!  I
hear that they are filling up quickly!!    

I look foward to any information that you send =)

Krysta -- of Fontaine dans Sable (Farmington, NM) Kingdom -- Outlands
- - ----------
> From: Mary Morman <memorman at oldcolo.com>
> To: 'sca-cooks at ansteorra.org'
> Subject: SC - handouts from cooks collegium
> Date: Thursday, March 02, 2000 8:07 PM
> 
> On Thu, 2 Mar 2000, Browning, Susan W. wrote:
> > Would it be possible to get a copy of the handouts from the Cooks
Symposium?
> > I was unable to make it this year.  Please let me know as to copying
and
> > shipping costs if you would be willing to make the copies.  Please
reply
> > directly to swbro at earthlink.net.  Many thanks.
> > 
> > Eleanor d'Aubrecicourt
> 
> the proceedings from the cooks symposium are available (or will be the
> middle of next week) for $15.  checks to "Serve It Forth" and mailed to
> Mary Morman, 1245 Allegheny Drive, Colorado Springs, CO  80919.
> 
> And my apologies to those who requested information or ordered their
> copies earlier, I had to make some changes after the conference,
including
> adding color illos to the article on feasts in Renaissance art (during
the
> event people got the illos as handouts).  The masters are now done and go
> to the printer on Monday.  I expect to do a mailing to fill all existing
> orders on Monday the 14th when I return from Outlandish Crown in deepest,
> darkest New Mexico.
> 
> Elaina
> 
>
============================================================================

> 
> 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".
> 
>
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- ------------------------------

Date: Thu, 02 Mar 2000 22:58:31 -0500
From: Jehanne Argentee <jehanne at netzero.net>
Subject: Re: SC - Allergies in general OT OOP

On allergies... 

Not sure why more American's are allergic, though the genetic diversity
idea sounds right to me.

I was born with a severe (read: Nearly killed me several times) allergy to
milk. No way my work environment could have caused that one. ;) It also
makes me lend some credance to Nanna's theory on why there are no/few
Icelanders with milk allergies.

DO NOT TRY THE FOLLOWING AT HOME! SEE A DOCTOR FIRST!

Sorry about that disclaimer. Under the supervision of a physician, my
parents got me -somewhat- acclaimized to cows milk. Every day for the first
week they would take out one drop of soybean milk using an eyedropper, and
replaced it with one drop of cow's milk. The next week, I got two drops a
day. In this manner, over YEARS, my parents built me up a tolerance, so
that instead of going from being fine to convulsions and not breathing, I
go from feeling fine, to being lightheaded, to feeling feverish (though I'm
not) & sweating, to vomiting, to convulsions... Not sure if I could drink
enough to make me stop breathing, and I'm not about to try.

I watch what I eat carefully, and keep myself below the danger line. My BF
watches out for me too, and asks me if I've had any milk today when I
realize that the restraunt has Tiramisu for dessert. He especially watches
out for me if I reach the "lightheaded" stage... I act pretty much as if I
was someone who was a "giddy drunk" even though I haven't had a drop of
alcohol. :P 

Between my own battles with milk, and a drug allergy doing my sister
permenant harm, I treat all allergies with healthy respect.

Jehanne

__________________________________________
NetZero - Defenders of the Free World
Get your FREE Internet Access and Email at
http://www.netzero.net/download/index.html

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

Date: Thu, 2 Mar 2000 21:37:18 -0600
From: "Michael Newton" <melcnewt at netins.net>
Subject: SC - Kosher Plants Hygienic, HAH!

- - ----- Original Message -----
From: "Siegfried Heydrich" <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 02, 2000 7:29 AM
Subject: Re: SC - Getting people to eat period food


>     Yes, when we think of Kosher, Kasher is normally what springs to mind.
> What's interesting are the number of people who think that the practice is
> cruel, somehow. Certainly no worse than non-kosher slaughterhouses, and
> certainly a lot more hygienic. The Rabbis answer to a higher authority
than
> USDA inspectors . . .
>
>     Sieggy
>
Excuse me, but now you're in my territory. . .

As a U.S.D.A. inspector working at a kosher plant, I can firmly tell you
this is a lot of bull. The Rabbis are not looking for either cleanliness or
disease in animals; what they are looking at is the intestines and organs to
see if, after slaughter, the animal still measures up to being considered
Kosher. While the obvious things such as abscesses rule out kosher , others
such as malignant lymphoma (which is a instant condemnable situation)
are not _even_ looked for by the rabbis. In addition, Kosher plants have
government waivers on certain areas. For example, on the poultry slaughter
floor, birds are cold-picked instead of scalded because the rabbis insist
that no heat is applied while the animal is on the kill floor. This is why
the Kosher plants have exemptions for feathers left on the birds until they
reach some parts of processing (and at our plant, sometimes, not even then).
As to kosher plants being more hygienic than non, YOU HAVE GOT TO BE
KIDDING! Both the pork plant in Waterloo, IA (when I did my pork inspection
training) and the turkey plant across the tracks are infinity more hygienic
than the post I'm currently posted at.
(I would be rolling on the floor, laughing at this if it wasn't such a
serious subject)

Lady Beatrix of Tanet
(Inspector Newton, FSIS)

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

End of sca-cooks V1 #1945
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