[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1132 - 15 msgs
Wolfe Evernham
wevernham at socal.rr.com
Wed Dec 19 20:35:07 PST 2001
Hello all. I joined the list a while ago Mistress Huette but have just been lurking and just reading so far.
The recipe for the "Squash in Potages" modified to be purely vegitarian is as follows. ( I did the modification because our Baroness doesn't do meat or even much dairy.)
Bake 2 smallish pumpkins, 1 delicata squash and 1 golden acorn squash until fairly tender.
Then peal and chunk all 3 types, reserving about a third.
Dump the chunks into your trusty crock pot, add about 2 tablespoons fresh chopped ginger. Also add 3 tablespoons brown sugar, 1 teaspoon each cinnamon, nutmeg and course salt. Cover to the top of your
crock pot with bottled water. Cook overnight or about 10 hours.
Finally puree the contents for your stock. Add the remaining chunks about an hour or two before your ready to serve.
As for the pumpkin tureen, cut open the pumpkin and scoop out the guts, scraping the sides until smooth. Now I poured boiling salt water into mine and put the top back on. I left it for about 30
minutes. I think I should have done a second set of boiling water as the fresh uncooked pumpkin flavor leached into my soup. Which I am told was appealing but unexpected.
That's pretty much it.
Wolfe
sca-cooks-request at ansteorra.org wrote:
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> Today's Topics:
>
> 1. Known World Cook's Collegium (johnna holloway)
> 2. RE: Groats (upsxdls_osu at ionet.net)
> 3. Fw: Master Huen's website (Jennifer Conrad)
> 4. Proud Mistress (Huette von Ahrens)
> 5. Re: Fw: Master Huen's website (Siegfried Heydrich)
> 6. Re: Proud Mistress (Olwen the Odd)
> 7. Re: Re: rice pudding & marrow (Philip & Susan Troy)
> 8. Re: Fw: Master Huen's website (Pixel, Goddess and Queen)
> 9. OT: Travelling Master A (HICKS, MELISSA)
> 10. Re: Snow and Wafers (Philip & Susan Troy)
> 11. Re: OT: Travelling Master A (Craig Jones.)
> 12. Markham Bibliography was rice pudding & marrow (johnna holloway)
> 13. Re: OT: Travelling Master A (Laura C. Minnick)
> 14. Re: OT: Travelling Master A (Philip & Susan Troy)
> 15. Re: OT: Travelling Master A (Ted Eisenstein)
>
> --__--__--
>
> Message: 1
> Date: Wed, 19 Dec 2001 13:47:58 -0500
> From: johnna holloway <johnna at sitka.engin.umich.edu>
> To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] Known World Cook's Collegium
> Reply-To: sca-cooks at ansteorra.org
>
> This notice was recently posted on the
> MK-Cooks list:
> "FYI, I was looking on the Ealdomere calendar,
> and the Known World Bardic Congress and Cook's
> Collegium is set for Sep 14, 2002 to Sep 15, 2002
> in Everton, Ontario. More info to follow as
> soon as I find out more info. Luveday"
>
> Does anyone on this list know anything about this
> conference? There's no information as to autocrat
> or any details on the Ealdomere site. Only the dates
> and place are listed.
>
> Johnnae llyn Lewis Johnna Holloway
>
> --__--__--
>
> Message: 2
> From: upsxdls_osu at ionet.net
> Date: Wed, 19 Dec 2001 13:47:59 -0600 (CST)
> To: sca-cooks at ansteorra.org
> Subject: RE: [Sca-cooks] Groats
> Reply-To: sca-cooks at ansteorra.org
>
> =C6duin,
> Been into the ERB again?
> Naughty Boy!
> Liadan
>
> On Wed, 19 Dec 2001 07:26:26 -0800 you wrote:
> > Groats are baby Thoats.
> > John "=C6duin" Carter, Warlord of Skye....errr....Barsoom
>
> --__--__--
>
> Message: 3
> From: "Jennifer Conrad" <tjconrad at earthlink.net>
> To: "sca-cooks" <sca-cooks at ansteorra.org>
> Date: Wed, 19 Dec 2001 15:15:58 -0800
> Subject: [Sca-cooks] Fw: Master Huen's website
> Reply-To: sca-cooks at ansteorra.org
>
> > > ----- Original Message -----
> > > From: "Tanya Guptill (Mira Silverlock)" <tguptill at teleport.com>
> > > Newsgroups: rec.org.sca
> > > Sent: Wednesday, December 19, 2001 10:55 AM
> > > Subject: Master Huen's website
> > >
> > >
> > > > Forwarded from Master Huen (via SCA Laurels list)
> > > > -------------------------------
> > > >
> > > > Hello - I need to let all of you know what has happened to my site.
> > > >
> > > > A few days ago my domain name, godecookery.com, was essentially
> > > > hacked and stolen by someone who then sold the name to a commercial
> > > > site located in Atlanta. Anyone who now attempts to access any
> > > > godecookery.com site is being sent to Expressview Credit card or some
> > > > other commercial site.
> > > >
> > > > The person who stole the name and the person who bought it were both
> > > > aware of the amount of hits godecookery.com generates and are now
> > > > using those hits for their own personal profit. They have offered to
> > > > sell me back the rights to my own property for only $200.
> > > >
> > > > Fortunately, both people have been identified, and my host providor
> > > > is doing what it can to resolve the matter. We're even considering
> > > > legal action, as this violates the policies of Bulkregister, who
> > > > handled the domain registration.
> > > >
> > > > In the meantime, I have had no email since last Tues and have had to
> > > > change my main address to jlmatterer at yahoo.com
> > > >
> > > > All Gode Cookery websites are available by changing the .com in the
> > > > address to .net - please spread the word that this is possible!
> > > >
> > > > The PDF site is available at
> > > > http://www.godecookery.net/maillist/pdffiles.htm
> > > > and I'm ready to stream files to anyone who'll write me at the new
> > > > address.
> > > >
> > > > Wish me luck!
> > > > Jim
> > > >
> > >
> >
>
> --__--__--
>
> Message: 4
> Date: Wed, 19 Dec 2001 12:37:57 -0800 (PST)
> From: Huette von Ahrens <ahrenshav at yahoo.com>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Proud Mistress
> Reply-To: sca-cooks at ansteorra.org
>
> Hi, All!
>
> Since others have shared their cooking triumphs, I
> wish to announce that my wonderful apprentice, Lady
> Artemesia Serena won first place in the Period Recipe
> cooking contest at Altavia Yule last Saturday. She
> made a pat=E9 from Queen's Taste, which she molded and
> surrounded with red and green bread, twisted in a
> wreath surrounding the pat=E9. The bread was colored
> red using beets and green using spinach. This was her
> first time entering a period cooking contest and she
> took first place! She will be posting her recipes
> here soon.
>
> My newest apprentice, Wolfe von Pater, won honorable
> mention for her entry in the Best Use of Winter
> Vegetables contest also at Altavia Yule. She made
> pumpkin soup from King's Taste, which she served in a
> pumpkin shell soup tureen. I am encouraging Wolfe to
> join this list and hope that she will post her recipe
> when she does.
>
> Their proud Mistress,
>
> Huette
>
> ==========
> Blessed are they who can laugh at themselves for they
> shall never cease to be amused.
>
> __________________________________________________
> Do You Yahoo!?
> Check out Yahoo! Shopping and Yahoo! Auctions for all of
> your unique holiday gifts! Buy at http://shopping.yahoo.com
> or bid at http://auctions.yahoo.com
>
> --__--__--
>
> Message: 5
> From: "Siegfried Heydrich" <baronsig at peganet.com>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Fw: Master Huen's website
> Date: Wed, 19 Dec 2001 16:23:31 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> Sounds very similar to what happened to our household domain, though we
> had let our registration lapse. We didn't think a domain name was really
> worth it when everyone and his twin brother will host a 5mb page for free,
> so we let it go . . .
> Some gomer called 'Nefidar Truesilver' registered it, and then held it
> for ransom, saying that if we didn't cough up, he was going to register our
> house name with all the search engines as a teen porn site. In addition, he
> was personally vicious to our webmistress - he has something against her,
> but won't say what . . . We laughed at him concerning the hijacked name (I
> mean, who on earth would go to a porn site called Harpers Raid?), and have
> offered to pummel him senseless for his comments regarding the lady.
> He was soundly cyber-beaten, and went off penniless. I don't think he
> was SCA, though he might have been at one point. Virtual crime . . .
> anachronists, indeed!
>
> Sieggy
>
> ----- Original Message -----
>
> >
> > > > ----- Original Message -----
> > > > > Forwarded from Master Huen (via SCA Laurels list)
> > > > > -------------------------------
> > > > >
> > > > > Hello - I need to let all of you know what has happened to my site.
> > > > >
> > > > > A few days ago my domain name, godecookery.com, was essentially
> > > > > hacked and stolen by someone who then sold the name to a commercial
> > > > > site located in Atlanta. Anyone who now attempts to access any
> > > > > godecookery.com site is being sent to Expressview Credit card or
> some
> > > > > other commercial site.
> > > > >
> > > > > The person who stole the name and the person who bought it were both
> > > > > aware of the amount of hits godecookery.com generates and are now
> > > > > using those hits for their own personal profit. They have offered to
> > > > > sell me back the rights to my own property for only $200.
> > > > >
> > > > > Fortunately, both people have been identified, and my host providor
> > > > > is doing what it can to resolve the matter. We're even considering
> > > > > legal action, as this violates the policies of Bulkregister, who
> > > > > handled the domain registration.
> > > > >
> > > > > In the meantime, I have had no email since last Tues and have had to
> > > > > change my main address to jlmatterer at yahoo.com
> > > > >
> > > > > All Gode Cookery websites are available by changing the .com in the
> > > > > address to .net - please spread the word that this is possible!
> > > > >
> > > > > The PDF site is available at
> > > > > http://www.godecookery.net/maillist/pdffiles.htm
> > > > > and I'm ready to stream files to anyone who'll write me at the new
> > > > > address.
> > > > >
> > > > > Wish me luck!
> > > > > Jim
>
> --__--__--
>
> Message: 6
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Proud Mistress
> Date: Wed, 19 Dec 2001 21:33:09 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> >Since others have shared their cooking triumphs, I
> >wish to announce that my wonderful apprentice, Lady
> >Artemesia Serena won first place in the Period Recipe
> >cooking contest at Altavia Yule last Saturday. She
> >made a pat=E9 from Queen's Taste, which she molded and
> >surrounded with red and green bread, twisted in a
> >wreath surrounding the pat=E9. The bread was colored
> >red using beets and green using spinach. This was her
> >first time entering a period cooking contest and she
> >took first place! She will be posting her recipes
> >here soon.
> >
> >My newest apprentice, Wolfe von Pater, won honorable
> >mention for her entry in the Best Use of Winter
> >Vegetables contest also at Altavia Yule. She made
> >pumpkin soup from King's Taste, which she served in a
> >pumpkin shell soup tureen. I am encouraging Wolfe to
> >join this list and hope that she will post her recipe
> >when she does.
> >
> >Their proud Mistress,
> >
> >Huette
>
> Good going Artemesia! Congratulations. I look forward to your comments.
>
> Thanks for telling us how well your "kids" did Huette.
>
> Olwen
>
> _________________________________________________________________
> Send and receive Hotmail on your mobile device: http://mobile.msn.com
>
> --__--__--
>
> Message: 7
> Date: Wed, 19 Dec 2001 17:05:09 -0500
> From: Philip & Susan Troy <troy at asan.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Re: rice pudding & marrow
> Reply-To: sca-cooks at ansteorra.org
>
> Kirrily Robert wrote:
>
> > The English Housewife is webbed at http://infotrope.net/sca/cooking/ if
> > anyone wants any more from this source. Lots of good recipes, though
> > slightly out of period (1615). However, the just-pre-1600 cookbooks
> > I've been working with lately don't read much differently, and I don't
> > think an awful lot changed in those 20 years. I'm intending to make the
> > abovementioned rice pudding for an upcoming dinner party and/or potluck.
>
> It should be noted that Markham appears as the defendant in one of England'=
> s earliest plagiarism trials, as a legal structure had not really yet been =
> devised to prevent a publisher from buying a book in a bookstall, tacking "=
> New" onto its title, and publishing more or less the exact same book. (Yes.=
> Not unlike what Bill Gates does ;-) ) In Markham's case, what he was being=
> accused of was apparently recycling his own work for republication, and be=
> ing paid for it as if it were original material. My point is that I'm not e=
> xactly sure when Markham actually wrote some or all of the text that was _p=
> ublished_ in 1615, which might explain the fact that it doesn't read all th=
> at differently from recipes published in, say, the 1580's or '90's.
>
> Adamantius
>
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him. Clemens gets away with
> things that get other people thrown out of games. As long as they
> let him get away with it, it's going to continue." -- Joe Torre, 9/98
>
> --__--__--
>
> Message: 8
> Date: Wed, 19 Dec 2001 16:08:23 -0600 (CST)
> From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
> To: sca-cooks <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Fw: Master Huen's website
> Reply-To: sca-cooks at ansteorra.org
>
> Actually it's back up and happy and all that stuff, I think as of
> yesterday. So, www.godecookery.com works just fine and is safe to read at
> work. ;-)
>
> Margaret
>
> --__--__--
>
> Message: 9
> From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
> To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> Date: Thu, 20 Dec 2001 09:10:34 +1100
> Subject: [Sca-cooks] OT: Travelling Master A
> Reply-To: sca-cooks at ansteorra.org
>
> > > You do that, Master A. Travel around the country and
> > recreate your best
> > > feasts for everybody on this list to try... :)
>
> Country? Oh OK, yes Master please travel all over Australia! Saves us
> trying to gather in place for you?
>
> <hopeful look>
>
> Meliora
>
> This email message and any accompanying attachments may contain information
> that is confidential and intended only for the use of the addressee named
> above. It may also be privileged. If you are not the intended recipient do
> not read, use, disseminate, distribute or copy or take any action in
> reliance on it. If you have received this message in error please notify
> the sender immediately and delete this message. Before opening any
> attachments, check them for viruses or defects.
>
> --__--__--
>
> Message: 10
> Date: Wed, 19 Dec 2001 17:13:24 -0500
> From: Philip & Susan Troy <troy at asan.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Snow and Wafers
> Reply-To: sca-cooks at ansteorra.org
>
> Sue Clemenger wrote:
>
> > Yeah....starting with the one he's doing for 12th night.....
> > --Maire goes off to look for her feast gear....hmm.....it's in here
> > under the fabric somewheres......
> >
> > Tara Sersen Boroson wrote:
> >>>Well, not that I'm advocating such a thing, but period cooks, after all,
> >>>did not have access to photography, so if they wanted their work to be
> >>>fresh in everyone's mind, they just went out and did it all over again
> >>>the next day. ;-)
> >>>
> >>>Adamantius
> >>>
> >>You do that, Master A. Travel around the country and recreate your best
> >>feasts for everybody on this list to try... :)
> >>
> >>-Magdalena
>
> Actually, I was thinking about the possibility of Quicktime videos of
> both cooking and service, available for download. As I said, I was not
> actually advocating failure to photograph, just saying that people did
> without it for a long time. On the other hand, restaurant work often
> comes down to cooking the same beautiful food every day... .
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him. Clemens gets away with
> things that get other people thrown out of games. As long as they
> let him get away with it, it's going to continue." -- Joe Torre, 9/98
>
> --__--__--
>
> Message: 11
> Date: Thu, 20 Dec 2001 08:27:17 +1000
> From: "Craig Jones." <craig.jones at airservices.gov.au>
> Subject: Re: [Sca-cooks] OT: Travelling Master A
> To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> Organization: Airservices Australia
> Reply-To: sca-cooks at ansteorra.org
>
> I can see it now. Introducing the SCA's foremost cooking laurel, the
> dude with the nattiest cuskynoles in town, and a 10" dick wielded with
> consumate skill, Masterrrrrr Adamantius...
>
> [The Crowd goes wild] :)~
>
> Baron Drake Morgan (AoA, ORoLi, CB, XY, etc...), Lochac Adamantius
> Appreciation Group, Member #192.
>
> Mandatory Warning: A '10" dick' is a size and brand of chef knife and
> a cuskynole is a well debated fruit filled ravioli for those
> uninitiated.
>
> >Country? Oh OK, yes Master please travel all over Australia! Saves
> us
> >trying to gather in place for you?
>
> --__--__--
>
> Message: 12
> Date: Wed, 19 Dec 2001 17:59:30 -0500
> From: johnna holloway <johnna at sitka.engin.umich.edu>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Markham Bibliography was rice pudding & marrow
> Reply-To: sca-cooks at ansteorra.org
>
> There have been enough questions regarding
> what Gervase Markham wrote or translated or
> published that in 1962 F.N.L. [Frederick No=EBl
> Lawrence] Poynter published
> A Bibliography of Gervase Markham, 1568?-1637.
> [Oxford Bibliographical Society Publications, new
> series, vol. xi, 1962 a work of 218 pages by the way]
> as an attempt to make sense
> of what consisted of his body of works. This is as
> far as I know the only bibliography of an early
> English cookery author that is dedicated to just one author.
>
> Regarding his troubles with the Stationer's, what Markham
> was attempting to do by reissuing his material was to
> recoup monies for works that were previously sold to a printer
> and published. The author was paid once and only once, but
> the printer/publisher could reissue the work as needed
> without further payment to the original author.
> Markham, needing money, was selling
> basicly the same work on husbandry to a number of printers
> over time. They were each releasing editions that were
> then in direct competition with each
> other. The Stationer's Company of course didn't like this, so
> they forced him to quit. Michael Best explores part of this, as
> does The Cambridge History of English and American Literature
> at http://www.bartleby.com/214/1701.html#txt2 .
>
> Johnna Holloway Johnnae llyn Lewis
>
> > Kirrily Robert wrote:
> > > The English Housewife is webbed at http://infotrope.net/sca/cooking/ if
> > > anyone wants any more from this source. Lots of good recipes, though
> > > slightly out of period (1615). However, the just-pre-1600 cookbooks
> > > I've been working with lately don't read much differently, and I don't
> > > think an awful lot changed in those 20 years.
> Philip & Susan Troy wrote:
> > It should be noted that Markham appears as the defendant in one of Englan=
> d's earliest plagiarism trials, as a legal structure had not really yet bee=
> n devised to prevent a publisher from buying a book in a bookstall, tacking=
> "New" onto its title, and publishing more or less the exact same book. (Ye=
> s. Not unlike what Bill Gates does ;-) ) In Markham's case, what he was bei=
> ng accused of was apparently recycling his own work for republication, and =
> being paid for it as if it were original material. My point is that I'm not=
> exactly sure when Markham actually wrote some or all of the text that was =
> _published_ in 1615, which might explain the fact that it doesn't read all =
> that differently from recipes published in, say, the 1580's or '90's.
> Adamantius
>
> --__--__--
>
> Message: 13
> Date: Wed, 19 Dec 2001 15:33:35 -0800
> From: "Laura C. Minnick" <lcm at efn.org>
> Organization: Live Organ Donation, Inc.
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OT: Travelling Master A
> Reply-To: sca-cooks at ansteorra.org
>
> "Craig Jones." wrote:
> >
> > I can see it now. Introducing the SCA's foremost cooking laurel, the
> > dude with the nattiest cuskynoles in town, and a 10" dick wielded with
> > consumate skill, Masterrrrrr Adamantius...
> >
> > [The Crowd goes wild] :)~
>
> Drake, I nearly wet my pants... thanks for the good laugh! I really
> needed it!
>
> Oh Master A, isn't it nice to be the but- er, object of so much diris-
> er, affection? You should be proud!...
>
> 'Lainie
>
> --__--__--
>
> Message: 14
> Date: Wed, 19 Dec 2001 18:24:39 -0500
> From: Philip & Susan Troy <troy at asan.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OT: Travelling Master A
> Reply-To: sca-cooks at ansteorra.org
>
> Craig Jones. wrote:
>
> > Mandatory Warning: A '10" dick' is a size and brand of chef knife
>
> Yes, as in, "Have any of you ladies seen my 10-inch Dick? Who's got my
> 10-inch Dick? I had it with me just a minute ago! All right! Whoever's
> got hold of my 10-inch Dick better give it back to me right now!"
>
> and
> > a cuskynole is a well debated fruit filled ravioli for those
> > uninitiated.
>
> Pastry. Pastry. Its nature, shape, etc., being the subject of debate, ravioli is sort of an unfair term. Am I leaving myself all open to all manner of sniping at this point? Sure. Do I care? Naah...
>
> Adamantius
>
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him. Clemens gets away with
> things that get other people thrown out of games. As long as they
> let him get away with it, it's going to continue." -- Joe Torre, 9/98
>
> --__--__--
>
> Message: 15
> Date: Wed, 19 Dec 2001 17:26:58 -0500
> To: sca-cooks at ansteorra.org
> From: Ted Eisenstein <Alban at socket.net>
> Subject: Re: [Sca-cooks] OT: Travelling Master A
> Reply-To: sca-cooks at ansteorra.org
>
> >> Mandatory Warning: A '10" dick' is a size and brand of chef knife
> >Yes, as in, "Have any of you ladies seen my 10-inch Dick? Who's got my
> >10-inch Dick? I had it with me just a minute ago! All right! Whoever's
> >got hold of my 10-inch Dick better give it back to me right now!"
>
> . . . .<sigh> . . . and I was wondering what he was talking about, when
> he said he wanted to sharpen. . . .errr, never mind.
>
> Alban
>
> --__--__--
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> End of Sca-cooks Digest
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