SC - Re: garum in Anthimus
ChannonM@aol.com
ChannonM at aol.com
Sun Mar 19 06:10:07 PST 2000
sca-cooks wrote:
>
> sca-cooks Sunday, March 19 2000 Volume 01 : Number 2025
>
> In this issue:
>
> Re: SC - Re: 12th C Anglo Norman ravioli, "Harpestraeng"+ ftp
> SC - Daylilies and Daffy Dills
> Re: SC - Lady Seaton's Project
> SC - freezing things
> Re: SC - Reuses for leftover worms
> RE: SC - Platina lunch (15th c Italian, too)
> Re: SC - Lady Seaton's Project
> SC - begging,,,,,
> Re: SC - Reuses for leftover worms
> Re: Daylilies (Was SC - Birthdays and Daffy Dills)
> Re: SC - Re: Allison's question
> Re: SC - Reuses for leftover worms
> Re: SC - pewter casting & multiple feasts
> Re: SC - Birthdays and Daffy Dills
> Re: SC - Greetings!
> Re: SC - Evolution of food-genetics of food
> Re: SC - Period recipes/Adapting recipes Was: Lady Seaton's Project
> Re: SC - Period recipes/Adapting recipes Was: Lady Seaton's Project
> Re: SC - Pagan dieties vs. Christain Saints/ religious anthropology
> Re: SC - Sampler of Messages
> Re: SC - Sampler of Messages
> Re: SC - Sampler of Messages
> Re: SC - Greetings!
> Re: SC - Lady Seaton's Project
> Re: SC - Greetings!
> Re: SC - Platina lunch (15th c Italian, too)
> Re: SC - Re: 12th C Anglo Norman ravioli, "Harpestraeng"+ ftp
> Re: St. Patrick's Day (was Re: SC - OT - For Our Inverted Friends inLochac)
> Re: SC - Reuses for leftover Master A.
> Re: SC - Period recipes/Adapting recipes Was: Lady Seaton's Project
> Re: SC - Platina lunch (15th c Italian, too)
> Re: SC - Lady Seaton's Project
> SC - Allison's article
> Re: SC - Babies have taste buds!!!
> Re: SC - Re: sca-cooks V1 #2022
> Private: Re: SC - Lady Seaton's Project
> Re: SC - religious-anthropolgy at eGroups.com
> privte: Re: SC - Lady Seaton's Project
>
> ----------------------------------------------------------------------
>
> Date: Sun, 19 Mar 2000 00:43:50 -0000
> From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is>
> Subject: Re: SC - Re: 12th C Anglo Norman ravioli, "Harpestraeng"+ ftp
>
> Allison wrote:
>
> >I was reading the Florilegium file on "Harpestraeng" yesterday. I have
> >Cariadoc's Vol. I, in which it appears (in teeny, teeny print) and tried
> >to see if there was anything on-line about it beyond the file, which ends
> >with Nana's message that she will post her comparisons of the 3 versions
> >she has, after Pennsic. Did you ever do that, Nana?
>
> A few of them, yes - I think I´ve maybe posted 6-7 recipes in all. I´ve been
> meaning to do the rest (around 25 recipes) for a long time but haven´t found
> time for it - and since the deadline for a book I´m working on was recently
> moved forward a few months, I´m not sure if I will be able to finish the
> translations until maybe in a couple of months. I also want to translate
> more recipes from the 1616 Danish cookbook.
>
> However, here is a complete list of the recipes - some of them are in all
> three manuscripts, some only in one. If any recipe sounds particularily
> interesting, I could translate at least one version. Titles (and comments)
> in parantheses are mine, since the recipes that are only found in the
> younger Danish manuscript do not have any titles.
>
> How to make walnut oil
> How to make almond oil
> How to make almond butter
> How to make almond tarts
> How to make soured almond milk
> How to make Lord´s sauce, and how many days it will keep
> How to marinate a roast in the above mentioned sauce
> (Sauce Cameline)
> About other sauces
> About other sauces (another recipe)
> How to marinate fish in its own sauce
> An inexpensive sauce
> A sauce that is good for small fish
> A sauce that will keep three days and no more
> A sauce for recently salted meat
> (A sauce with thyme and cinnamon)
> How to make a dish called white mousse
> A dish called coulis
> (Larded milk)
> (A batter for larded milk)
> How to make a pie with venison marrow
> (Mock chicken drumsticks (not sure what to call this one))
> How to cook a young hen in a simple manner
> (Braised chicken)
> How to cook a hen with various spices
> A dish called kloten en honær (chicken soup with meatballs)
> A dish called inder iæghæt (chicken with a garlic sauce)
> (Chicken with red onions and wine sauce)
> A dish called spæk honer (hen with sage)
> Another way to cook a hen
> How to season a hen in pastry (that´s the famous Icelandic chicken)
> About a dish called koken wan honer (chicken pie)
> (Chicken blancmange)
> (Chicken soup for the sick)
> (Chicken and pork omelet)
> (Another chicken and pork omelet)
> (How to make vinegar)
>
> Nanna
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 20:13:04 -0500
> From: Marian Rosenberg <Brucianna at washcoll.edu>
> Subject: SC - Daylilies and Daffy Dills
>
> Daylilies it is, I think I confused the two because of the similar
> names.
>
> As for the person who gave all of that wonderful cooking information on
> various parts of the daylily, thank you. However, I didn't first have
> them in an oriental dish but grown wild. It is one of those plants
> which I got taught in one of my many years of summer camp as good to
> eat.
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 21:12:45 EST
> From: Seton1355 at aol.com
> Subject: Re: SC - Lady Seaton's Project
>
> That is what I am doing basicly.... If I get to a booklet stage I will let
> you know! :-)
> Phillipa
> << but wouldn't it be acceptable to say that this is an Adaption of a recipe
> from (name of source). One could specify that the original called for X
> ingredient and
> you substituted Y because of a dietary restriction. >>
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 21:16:56 EST
> From: Seton1355 at aol.com
> Subject: SC - freezing things
>
> By way of information, I pass this along.
> Phillipa
> <<
> freezing changes many things -- generally soup freezes really well, but
> vegetables will not survive the process if they are crunchy with a lot
> of juice (such as peppers, melons, cucumbers). Tofu gets tougher,
> potatoes get softer, tomatoes turn into sauce.
>
> look for your local agricultural extension for advice (such a college)
>
> this is from the University of Delaware
>
> Vegetables:
> http://bluehen.ags.udel.edu/deces/fnf/fnf-39.htm
>
> fruits:
> http://bluehen.ags.udel.edu/deces/fnf/fnf-42.htm
> >>
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 21:21:03 EST
> From: Seton1355 at aol.com
> Subject: Re: SC - Reuses for leftover worms
>
> Chocolate.....uh, wait...not period....uh wait.........who cares....PASS THE
> CHOCOLATE!!
>
> << Does anyone have a recipe for Valium....period, of course ::wink:: Send
> it
> to Adamantius...it sounds like he could use it. >>
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 20:32:20 -0600
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - Platina lunch (15th c Italian, too)
>
> > >Many of us use the new translation by Mary Ella Milham which is still in
> > >print in hardbound for about $40 and in an abridged trade paperback for
> > >under $20.
> >
> > How much different is the paperback from the hard cover? I just ordered
> > the
> > paperback from B&N as it was cheaper and I didn't know that there was a
> > difference in the two editions. Is her translation the best of the bunch
> > or
> > do people on the list recommend a different one?
> >
> > Daniel Raoul
> >
> Dr. Milham is a classicist and her translation has been compiled by
> comparing and evaluating all known versions of Platina. It is probably the
> best translation of the work ever prepared.
>
> The hardbound and the paperback are of the Milham translation and were
> published by the University of Arizona.
>
> IIRC, and we should ask Devra to check me on this, the paperback version
> does not have the Latin text and the some of the scholarly notes. If all
> you are interested in is the translation, the paperback should be fine.
>
> Bear
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 18:36:54 -0800
> From: Sue Clemenger <mooncat at in-tch.com>
> Subject: Re: SC - Lady Seaton's Project
>
> I think that's a _great_ idea! Could those of us who are interested, but unable
> to attend, send their ideas to someone for inclusion, too?
> Will this include vegetarian/vegan recipes?
> - --Maire
>
> allilyn at juno.com wrote:
>
> > >>> And the point I was making was that, in producing a cookbook for
> > > those with food allegies, it would make more sense to find period
> > > recipes consistent with those allergies than to work out recipies
> > > modified from period recipies in order to be consistent with those
> > > allergies. It would make more sense because it would be more fun, it
> > > probably wouldn't be any more work, and you would end up with period
> > > recipes rather than period like recipes. There might be exceptions in
> > > the case of people with very odd and/or multiple allergies who
> > > already knew what substitutes worked well-<<
> >
> > That's a good idea. If everyone coming to the cook's dinner at Pennsic
> > will bring period recipes they find for their own allergies, or ones that
> > they've cooked for, I'll try to put together an Allergist's Cookbook.
> > I'll also include a Peri-oide section, so bring those, too. Stefan or
> > Cariadoc or Huen or Sincefu will web it for us, then Kitchen Stewards
> > can go right to it for their planning.
> > Regards,
> > Allison, allilyn at juno.com
> >
> > ________________________________________________________________
> > YOU'RE PAYING TOO MUCH FOR THE INTERNET!
> > Juno now offers FREE Internet Access!
> > Try it today - there's no risk! For your FREE software, visit:
> > http://dl.www.juno.com/get/tagj
> > ============================================================================
> >
> > 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: Sat, 18 Mar 2000 22:30:49 EST
> From: Seton1355 at aol.com
> Subject: SC - begging,,,,,
>
> ::Wimper:: what about us as is not going to be able to come to Pennsic this
> year??? Can I get a copy too?? Pretty pleez!
> Thanks Phillipa
> <<
> That's a good idea. If everyone coming to the cook's dinner at Pennsic
> will bring period recipes they find for their own allergies, or ones that
> they've cooked for, I'll try to put together an Allergist's Cookbook.
> I'll also include a Peri-oide section, so bring those, too. Stefan or
> Cariadoc or Huen or Sincefu will web it for us, then Kitchen Stewards
> can go right to it for their planning.
> Regards,
> Allison, allilyn at juno.com >>
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:05:31 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Reuses for leftover worms
>
> In a message dated 3/18/00 12:57:51 AM Eastern Standard Time, harper at idt.net
> writes:
>
> << Ummm... when you say a cook-off *with* Adamantius, do you mean
> cooking beside him, assisting him, or do you mean cooking against him
> in a competitive kind of way? The former would undoubtedly be a
> fascinating experience; the latter... well... just look for the woman curled
> up in fetal position beneath the kitchen table, whimpering softly.
>
>
> Lady Brighid ni Chiarain >>
>
> Move over and I will join you! :-0
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:16:12 EST
> From: LrdRas at aol.com
> Subject: Re: Daylilies (Was SC - Birthdays and Daffy Dills)
>
> In a message dated 3/18/00 1:50:25 AM Eastern Standard Time,
> ringofkings at mindspring.com writes:
>
> << I can't imagine your mystery flower being anything but a member
> of the genus Hemerocallis, >>
>
> OK. The flower seems to be daylily as perceived by the majority of responses
> to the somewhat cryptic description as opposed to crocus. To be sure, could
> the original poster describe the length of the stem, whether it had more than
> one bloom or bud to a stem and if it is blooming now (location would be
> desirable) what is the approximate season in your location. The only thing
> that even remotely resembles the flower as described, in my part of the world
> at this time (Northcentral PA), is a crocus. They are not edible. Spring
> blooming crocuses are poisonous and only 1 fall blooming species (e.g., the
> saffron crocus) is edible SFAIK.
>
> Also, the daylily does not taste like 'lettuce' but rather its taste more
> closely resembles a mild corn flavor.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:22:41 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Re: Allison's question
>
> In a message dated 3/18/00 1:50:41 AM Eastern Standard Time, allilyn at juno.com
> writes:
>
> << Of Fooles & Fricassees (catalog of Folger exhibit)
>
> Any recipes? >>
> This exhibit was absolutely awesome! Elysant and I went to see it and were
> overwhelmed by the information and exhibit pieces that we had to peruse.
> There were many examples of Shakespearean utensils and other gear as well as
> the actual manuscripts of many books and pamphlets including a large number
> of gardening manuals which, for reasons which I cannot begin to imagine, have
> not been reproduced and published in the modern era.
>
> No recipes SFAIK. But the conversation i had with the representative for the
> exhibit will assure you recipes in the future, if not this year then next. :-)
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:30:40 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Reuses for leftover worms
>
> You know, folks, you have been on this worm bit for quite some time. I am
> appalled that there has not been any actual recipes posted for this tasty
> tidbit. There is an annual nightcrawler cook-off. Why all the contentless
> post and no recipes?
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:32:28 EST
> From: LrdRas at aol.com
> Subject: Re: SC - pewter casting & multiple feasts
>
> In a message dated 3/18/00 3:25:50 AM Eastern Standard Time,
> Gwynydd_of_Culloden at freemail.com.au writes:
>
> << here I would be likely to drag them through the door and then figure out
> if they could be fitted at the table! >>
>
> Same here. I was always taught that you should never turn a stranger aware
> from your door because you could be turning an angel away unaware. I live by
> that rule.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:34:35 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Birthdays and Daffy Dills
>
> In a message dated 3/18/00 4:27:26 AM Eastern Standard Time, lcm at efn.org
> writes:
>
> << Marigolds? EEYUW! This slug
> stays clear of those smelly things! :-D >>
>
> Calendula, which are quite tasty, are also known as pot marigolds.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:36:37 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Greetings!
>
> In a message dated 3/18/00 4:46:56 AM Eastern Standard Time, MPengwyn at aol.com
> writes:
>
> << but he did have some interesting info about the drink and a recipe for it
> that you could have a peek at >>
>
> Recipe, please.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:46:23 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Evolution of food-genetics of food
>
> In a message dated 3/18/00 5:56:01 AM Eastern Standard Time,
> CorwynWdwd at aol.com writes:
>
> << In the laboratory tests, monarchs fed milkweed leaves dusted with
> so-called
> transformed pollen from a Bt-corn hybrid ate less, grew more slowly and
> suffered a higher mortality rate, the researchers report. >>
>
> I would be interested to know how much more pollen was dusted on the leaves
> than would have occurred naturally and also how many caterpillars would have
> died naturally from predators or illness without the additional dusting.
> Scientists tend to conduct their 'proofs' with experiments that would never
> occur naturally. For instance, Saccharin was fed to rats at a rate that would
> have equaled human beings drinking 100 cans of soda a day from the day they
> were born until they died a natural death to prove it causes cancer.
> Cigarettes were smoked by dogs at a rate that would be the equivalent of 20
> packs a day for humans to prove they caused cancer. I can't say that I except
> any scientific fact finding study that does not subject the subject to
> natural or predictable conditions. Therefore, I find this study to be
> sensationalist and without any valid grounds barring further information
> including a transcript of the entire study and the basis for the pronounced
> 'problems'.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:54:06 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Period recipes/Adapting recipes Was: Lady Seaton's Project
>
> In a message dated 3/18/00 9:30:35 AM Eastern Standard Time, RichSCA at aol.com
> writes:
>
> << Now if you dislike onions I KNOW this is not the book for you, nor
> would be the dish I would prepare. >>
>
> If you were the only one with an onion probem and it were my feast and 124
> others were attending, your onion problem would be yours.
>
> Ras
>
> ------------------------------
>
> Date: Sat, 18 Mar 2000 23:58:03 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Period recipes/Adapting recipes Was: Lady Seaton's Project
>
> In a message dated 3/18/00 9:30:35 AM Eastern Standard Time, RichSCA at aol.com
> writes:
>
> << How does the populace even KNOW that they are eating
> something redacted/period? >>
>
> They read the menu at the Troll booth or outside the Kitchen or they read
> the ingredients list outside the kitchen or at the Troll booth. or....more
> likely they look to see who is cooking the feast, (i.e. myself, Dame Aiofe,
> THL Gille, THL Thorstein, Master Huen, Master Cariadoc, Master Adamantius and
> many others) and know it will be period....period.... or at least they know
> that anything NOT period will be prominently labeled as such without
> exception. :-)
>
> Ras
>
> ------------------------------
>
> Date: Sun, 19 Mar 2000 00:02:44 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Pagan dieties vs. Christain Saints/ religious anthropology
In a message dated 3/18/00 9:34:06 AM Eastern Standard Time,
mmkl at indy.net writes:
>
> It cannot be emphasized enough that 'Christianity' itself has no
> culture, it is like salt or yeast, an ingredient which transforms those dishes, cultures, it comes in contact with. >>
>
> Hmmmm..imagine that? Christianity and Paganism have that much in common. Who would of thought? :-)
>
> Ras
Marcus Loidolt reponds,
Well, Ras, that is exactly what we will be gently, calmly discussing at
the new list. Come to 'religious-anthropology at egroups.com'
We will be talking about all kinds of religious expressions from
Paganism, Judism, Christianity and all sorts of other beliefs from a
fairly academic (sorta sanitized) position.
I may question some of your statements there, but only to gain a better
understanding of what you are saying. I expect you to do the same.
You are right when you say "Chr...and Paganism have that much in
common. Who would of thought?
Whenever humans become passionate about ANYTHING we often loose
perspective, and instead of explaning our positions we defend them or
attack another's. This is true for every position Pagan, Jew, Christian,
Buddhist, etc.. if you are human you are prone to all the races failings
and well as any benefits!!
Marcus
P.S. Nothing further should be said here so that we can get back to the
business of talking cooking? yeah thats it!! cooking and chickens!!
Johann
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