[Sca-cooks] EK 12th Night
Marilyn Traber
marilyn.traber.jsfm at statefarm.com
Mon Dec 3 11:08:50 PST 2001
This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
--
[ Picked text/plain from multipart/alternative ]
-----Original Message-----
From: sca-cooks-request at ansteorra.org
[mailto:sca-cooks-request at ansteorra.org]
Sent: Monday, December 03, 2001 1:02 PM
To: sca-cooks at ansteorra.org
Subject: Sca-cooks digest, Vol 1 #1043 - 11 msgs
Send Sca-cooks mailing list submissions to
sca-cooks at ansteorra.org
To subscribe or unsubscribe via the World Wide Web, visit
http://www.ansteorra.org/mailman/listinfo/sca-cooks
or, via email, send a message with subject or body 'help' to
sca-cooks-request at ansteorra.org
You can reach the person managing the list at
sca-cooks-admin at ansteorra.org
When replying, please edit your Subject line so it is more specific
than "Re: Contents of Sca-cooks digest..."
Today's Topics:
1. Re: vanilla beans (Diana Haven)
2. Margali query (Devra at aol.com)
3. Re: Welcome, Johan (Olwen the Odd)
4. Re: Court News from Lochac (Olwen the Odd)
5. RE: Court News from Lochac (Olwen the Odd)
6. Re: SWEETENED RED BEAN PASTE (Susan Fox-Davis)
7. Re: Yowies - Australian Torture toys (Susan Fox-Davis)
8. Louisiana Rice Cake (Marilyn Traber)
9. Re: Bubba A was Re: [Sca-cooks] "Soul food" that others can't stand...
(Susan Fox-Davis)
10. any spanish speakers? (Marilyn Traber)
11. Re: any spanish speakers? (Laura C. Minnick)
--__--__--
Message: 1
Date: Mon, 3 Dec 2001 08:33:24 -0800 (PST)
From: Diana Haven <tantralya69 at yahoo.com>
Subject: Re: [Sca-cooks] vanilla beans
To: sca-cooks at ansteorra.org
Reply-To: sca-cooks at ansteorra.org
> On Mon, 3 Dec 2001, Stefan li Rous wrote:
>
> >
> > However, I did buy several vanilla beans from the
> Pepper's Guild at
> > this last Pennsic. Can someone tell me how to use
> the things? I'd also
> > be interested in hearing any good things to do
> with them. Period
> > recipes preferred, but other recipes/ideas
> welcome, also.
M'Lord, if you drink coffee or any other warm beverage
that requires the addition of sugar, let me suggest
vanilla sugar. Just take a fresh bean (should have a
wonderful aroma) and bury it in the center of 5lbs of
sugar - about a month later it should be perfect...
Now, the vanilla bean is still good to use in other
things like vanilla ice cream, pudding, creme brulee
(my favourite!). I don't have all my things yet from
the east, so i can't give you any recipes yet :-(
Diana d'Avignon
__________________________________________________
Do You Yahoo!?
Buy the perfect holiday gifts at Yahoo! Shopping.
http://shopping.yahoo.com
--__--__--
Message: 2
From: Devra at aol.com
Date: Mon, 03 Dec 2001 11:54:18 EST
To: <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] Margali query
Reply-To: sca-cooks at ansteorra.org
But just in case, anybody else on the list going to EK 12th night in RI?
margali
Yes, I hope to go to 12th Night. What is it that you wanted/needed from
there?
Devra the Baker
--__--__--
Message: 3
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Welcome, Johan
Date: Mon, 03 Dec 2001 16:56:23 +0000
Reply-To: sca-cooks at ansteorra.org
So Johan, you didn't say where you live and play. Keeping secrets from
people who play with sharp pointy things is not a good idea!
Olwen
> > Greetings Johan,
> >
> > Unless I'm mistaken, this is the first time you've posted to this
> > list. Welcome to SCA-Cooks!
>
>Yes, I've been lurking around since Pennsic and visiting with Phlip and
>SPCA. Just lolling under my rock and copying the mail.
>
> >
> > Do you have an particular interests in period cooking? Have you
> > cooked any feasts?
>
>Ate quite a few, but so far any place I've been has had the luck/good
>sense
>not to ask me to cook for feast. I've done a few hours slicing onions, a
>bit
>of cleanup, etc. Never cooked as such.
>
>Oh, yeah, fumble-fingered my way through some of the enchiladas at SPCA's
>regional specialties night. Would have done better to have used a hammer
>and
>my anvil than my hands rolling those tortillas. Wonder if the blue air
>affected the flavor. :)
>
>My main interest is/would be period baking, but time is limited and I have
>to, probably like everyone else, squeeze that between the rest of mundane
>life.:)
>
>Going to delve into your Florilegium files for some period baking recipes
>and try them out.
>
>Any recommendations?
>
>Johan
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
--__--__--
Message: 4
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Court News from Lochac
Date: Mon, 03 Dec 2001 17:06:23 +0000
Reply-To: sca-cooks at ansteorra.org
>
>And so it came to pass upon the 1st day of December 2001 that Lord Drake
>Morgan was made a Court Baron of the Kingdom of the West
>
>And great was the rejoicing!!!
>
>Mari
Ha! Not too shabby there Drakey. It seems they know which side their bread
is buttered on.
Olwen
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
--__--__--
Message: 5
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: RE: [Sca-cooks] Court News from Lochac
Date: Mon, 03 Dec 2001 17:10:26 +0000
Reply-To: sca-cooks at ansteorra.org
>"Of course Your Excellency ....."
>
> > Anyone know about the rules for a court baronetcy coronet? Points,
> > metal, size, etc...
>
>These are different for each Kingdom is it not?
>
> > Any ideas on what decoration I should have for someone interested in
> > Brewing and Cooking?
>
>Olwen, we need one made of Marzipan - and possibly dipped in mead .....
>hmmm
>- maybe lunch might in order .....
>
> > His Excellency, Baron Drake Morgan, sheesh...
>
><giggle> Very well awarded dear
>
>Meliora.
Hmm. I can do that. I will need a little time to finish the current big
project and a couple of silly ones. Chirhart, want to come up with an idea
for the design?
Olwen who obviously has not enough time for all the fun she has planned.
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
--__--__--
Message: 6
Date: Mon, 03 Dec 2001 09:11:04 -0800
From: Susan Fox-Davis <selene at earthlink.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] SWEETENED RED BEAN PASTE
Reply-To: sca-cooks at ansteorra.org
> Phillippa
> > One thing I got that is not particularly Indian, but was in the Japanese
> > section (although I believe it to be Chinese) was *sweetened red bean
> > paste*. Does anybody know what exactly this stuff is and how to use it?
> > Master A???
>
> It ends up in several steamed buns, a sweet fried wonton variant, and in
> a pinch I suppose could be mixed with crushed ice for a sort of Asian
> snow-cone/slurpee.
I was requested to stock sweet red beans for my summer shave ice set-up,
along
with sweet condensed milk, by a friend who grew up in Hawaii. I've tried it,
it's
GOOD.
> > I have had, and emensely enjoyed , several times in my life, deep fried
> > sesame balls. I'm under the impression that sweetened red bean paste
was in
> > this. Am I correct?
>
> My own experience has been with sweet _black_ bean paste in those fried
> sesame balls, but I don't see why red couldn't be used.
I usually see red and green at my local Chinese grocery, but no black. I
want the
recipe too.
> > Can sweetened red bean paste be eaten "straight up?
> > from the can and by itself?
>
> It won't hurt you; go to town! Maybe spread it on bread like peanut
butter?
Whoooo, 'way rich! One traditional Japanese dessert is to make red bean
paste,
maybe leaving it "chunky", and serve HOT over rice. Yummm, very nice on a
cold
winter eve. I think the name is "ogura an."
Selene
--__--__--
Message: 7
Date: Mon, 03 Dec 2001 09:20:47 -0800
From: Susan Fox-Davis <selene at earthlink.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Yowies - Australian Torture toys
Reply-To: sca-cooks at ansteorra.org
Moi aussi? What do you want from here in return? I'm taking requests for
the
new Dulce de Leche M&M's, with a dab of milk-caramel inside with the
chocolate.
Very nice.
Susans rule the Universe! Susan Shwartz told me so, so it must be true.
She
also says that the collective plural for Susans is "A Pride of Susans."
Selene aka Susan in Caid
Sue Clemenger wrote:
> Me, me......
> --another "Maire," who's _other_ name is also Susan.....
>
> Susan Laing wrote:
> >
> > >Question, though: does the package give any indication as to which
> > >animal/reptile is inside, or is it catch as catch can? (So to speak.)
> >
> > Sorry Alban - it's very much a "Lucky dip" - but I'm sure you'll find
> > someone who will love it & cherish & let if ride around on their Car's
> > dashboard :-p
> >
> > Mari
> > (now having a chocolate Yowie craving - so who wants the toy??)
--__--__--
Message: 8
From: Marilyn Traber <marilyn.traber.jsfm at statefarm.com>
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Date: Mon, 3 Dec 2001 11:23:53 -0600
Subject: [Sca-cooks] Louisiana Rice Cake
Reply-To: sca-cooks at ansteorra.org
This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
--
[ Picked text/plain from multipart/alternative ]
A Louisiana Rice cake is a great way to use up cooked rice ;-)
You take however much leftover rice you happen to have and add about 1/4 the
amount of flour that you have of rice, and heavy cream, egg, sugar and the
like to make a thick paste. Add cinnamon to taste, raisins or other chopped
dried fruit aren't cannoniacle, but tasty and scoop and fry in butter until
it is cooked inside and has turned golden brown on the outside. Sort of like
un-pancakes ;-)
It is really tasty but odd to take rice cooked with garlic and chicken
broth, add cinnamon, a few raisins of zante, sugar and fry up in butter and
serve with leftover brandied hard sauce. Sweet and savory. My favorite
breakfast of champions when I feel like carbing out. It is also sort of
interesting to do saffron, rosewater and cardamom rice cakes.
margali
--
--__--__--
Message: 9
Date: Mon, 03 Dec 2001 09:12:20 -0800
From: Susan Fox-Davis <selene at earthlink.net>
To: sca-cooks at ansteorra.org
Subject: Re: Bubba A was Re: [Sca-cooks] "Soul food" that others can't
stand...
Reply-To: sca-cooks at ansteorra.org
> > From: Philip & Susan Troy <troy at asan.com>
> >
> > Besides, you can't call me Bubba: I'm the Ultimate Urban Yankee. Or so
> > they tell me, anyway.
You don't have to be a redneck to be called Bubba. I was born in NYC too,
and I got called Bubba for a while after a fan spin-off of Jeff Foxworthy's
famous routine started going around: "If your starship captain refers to
his
first officer as "Bubba", he just may be a redneck." I was the VP of our
local Star Trek club at the time. 'Nuff Said.
Selene, aka Bubba Sue
--__--__--
Message: 10
From: Marilyn Traber <marilyn.traber.jsfm at statefarm.com>
To: "Sca-Cooks (E-mail)" <sca-cooks at ansteorra.org>
Date: Mon, 3 Dec 2001 11:13:08 -0600
Subject: [Sca-cooks] any spanish speakers?
Reply-To: sca-cooks at ansteorra.org
This message is in MIME format. Since your mail reader does not understand
this format, some or all of this message may not be legible.
--
--
[ Picked text/plain from multipart/alternative ]
Anybody know how to say
may I put you on hold while I get a translator?
?
margali
--
--__--__--
Message: 11
Date: Mon, 03 Dec 2001 10:04:45 -0800
From: "Laura C. Minnick" <lcm at efn.org>
Organization: Live Organ Donation, Inc.
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] any spanish speakers?
Reply-To: sca-cooks at ansteorra.org
Marilyn Traber wrote:
>
> This message is in MIME format. Since your mail reader does not understand
> this format, some or all of this message may not be legible.
> --
> --
> [ Picked text/plain from multipart/alternative ]
> Anybody know how to say
> may I put you on hold while I get a translator?
> ?
> margali
> --
No, but if you got to Babelfish, you can translate it into just about
anything! Except Latin, unfortunately.
'Lainie
Nothing in particular, just wondering who else is going to be going ;-)
margali
--
More information about the Sca-cooks
mailing list