[Sca-cooks] Re. Jehan Yves

[Lee]

....Jehan Yves,
Heeeeeeyyy!
Bordermarch loves you!
We were looking at a scrapbook picture of you at a long ago castle melees,
just the other day.
Are you going to GW?
Tessa

sca-cooks-request at ansteorra.org wrote:

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> Today's Topics:
>
>    1. Re: trains again (Olwen the Odd)
>    2. Re: Message for Olwen (XvLoverCrimvX at aol.com)
>    3. Need help finding my preserving recipes (Decker, Terry D.)
>    4. Medieval Ginger (lilinah at earthlink.net)
>    5. Re: 12TH night - A&S? (Olwen the Odd)
>    6. Re: Seeking Improvement (lilinah at earthlink.net)
>    7. RE: Help with jar - OOP (Peters, Rise J.)
>    8. Re: Hey Olwen!!! (Olwen the Odd)
>    9. Re:Books (Diana Haven)
>   10. RE: Message for Olwen (Elaine Koogler)
>   11. Re: sodas with sugar, not corn syrup (Seton1355 at aol.com)
>   12. FW: [Sca-cooks] Queston on Dates for  Recipes (Gary Walker)
>   13. Re: Seeking Improvement (Elise Fleming)
>   14. Feliz Ano Nuevo! (Nikki McGeary)
>   15. turning pages (Olwen the Odd)
>   16. Shipping wine (James May)
>
> --__--__--
>
> Message: 1
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] trains again
> Date: Mon, 31 Dec 2001 19:15:25 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> > > Yeah, well, unfortunately I'll be at Puck's house, and we all know how
> > > likely it is I'll get anywhere _near_ good bourbon or a hot tub...
> > >
> > > <tee supressed hee>
> > >
> > > <Puck, ya think they fell for it?>
> > >
> > > Adamantius
> >
> >
> >Fell for what?  You are cut off until your chores are done young man!
> >
> >off to the liquor cabinet, Puck
>
> Hey Puck!  Mind if I tag along?
> Olwen
>
> _________________________________________________________________
> Chat with friends online, try MSN Messenger: http://messenger.msn.com
>
> --__--__--
>
> Message: 2
> From: XvLoverCrimvX at aol.com
> Date: Mon, 31 Dec 2001 14:20:01 EST
> Subject: Re: [Sca-cooks] Message for Olwen
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> In a message dated 12/31/01 12:01:37 PM Eastern Standard Time, troy at asan.com
> writes:
>
> << And then, the classic involves hollowing out a loaf of bread, slipping
>  the booze inside, and then shipping that...
>
>  Adamantius >>
>
> Why not put the booze *with* the bread? Would an Irish soda bread be good for
> that cause we know all about those Irish folk :D
>
> Misha
> Michevious teenager extrodinaire
>
> --__--__--
>
> Message: 3
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] Need help finding my preserving recipes
> Date: Mon, 31 Dec 2001 13:20:33 -0600
> Reply-To: sca-cooks at ansteorra.org
>
> What an opening!  I don't know where your recipes are, but I have one you
> may find interesting.
>
> Lifted from Dembinska, Maria, Food and Drink in Medieval Poland, University
> of Pennsylvania Press, 1999.
>
> "In 1417, Ulrich von Richental chronicled an interesting gift of aurochs by
> King Wladyslaw Jagiello to the Holy Roman Emperor during the Council of
> Constance.
>
> On Tuesday after St. Valentine's Day the Holy Roman Emperor received a huge
> animal caught in the Lithuanian territories, which was sent to him by the
> Polish king.  The king had ordered three such animals to be brought from
> Lithuania alive.  However, by the time they arrived at Cracow, due to their
> being wild and bound with shackles, the creatures went mad to such an extent
> that it was no longer possible to send them on to Constance alive.  Thus the
> king ordered them killed.
>
> The king further ordered that the meat of two of the animals be packed in
> herring barrels.  The third was cut through, left in its skin, "salted" with
> gunpowder and rubbed down with spices.  The barrels filled with the meat
> were sent to the Polish bishops then attending the conference at Constance,
> while the salted animal was offered to the king of England by the Emperor.
> The beast resembled a large ox, only its head was larger and its neck
> thicker.  It had a huge chest and two small, sharp-ended horns.  Its
> forehead between the horns was one foot wide.  With its short tail, it
> resembled a buffalo similar to those that live in Italy.  Its inner organs
> were taken out.  When the animal arrived it was lying on its back with its
> legs raised up.  As soon as it arrived in Constance, more gunpowder was put
> on it as well as spice powder.  In this condition, it was sent on to the
> English king then on the Rhine.  As the animal was being carried out of
> Constance, the Emperor ordered that a servant go before it playing a
> trumpet. 20"
>
> Taken at face value, this is the oldest description of "corning" that I have
> encountered, as the active ingerdient in salting with gunpowder is
> saltpeter.  The "English king" mentioned is Henry V was engaged in a
> campaign to take Normandy and Northern France.  Agincourt was in October,
> 1415.
>
> Now for the bad news, Note 20.
>
> "20.  Dembinska (1963), 50-51.  Footnote 19.  There are several varying
> accounts of this diplomatic gift, and only the Augsburg version actually
> stated that it was an aurochs.  The quotation is translated (with
> emendations) from an edition of the Vienna codex prepared by M. Solokowski
> in Spr. Komisji dla Badania Historii Sztuki, 8 (Cracow, 1907), 77-78.
> Similarly, not all of the versions mention that the aurochs eas rubbed down
> with gunpowder.  Gunpowder contains saltpeter, a meat preservative.
> Dembinska also consulted other versions of the story as cited under Kaulsche
> (1804) in the bibliography, extracting missing information from both."
>
> Bear
>
> > I have planned on teaching a symposium on period meat
> > preservation including various brine types like
> > Lord's Salt. Unfortunately I've gone through my
> > books and can't find the bloody passages!
> >
> > Gunthar
>
> --__--__--
>
> Message: 4
> From: lilinah at earthlink.net
> Date: Mon, 31 Dec 2001 11:33:28 -0800
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Medieval Ginger
> Reply-To: sca-cooks at ansteorra.org
>
> In reviewing a number of Medieval cookbooks recently, i find references to
> -- white ginger
> -- Mecca ginger
>
> These are clearly distinctly different. Unfortunately, i don't know
> what the differences are. Anyone here?
>
> I have noticed that the ground ginger i buy from various local spice
> merchants varies considerably in color. Haven't noticed the flavor,
> as i have so far just mixed them together, and i think i would have
> assumed that the difference was age... Guess i'll have to do... (cue
> ominous music) ... another scientific experiment...
>
> Anahita
>
> --__--__--
>
> Message: 5
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] 12TH night - A&S?
> Date: Mon, 31 Dec 2001 19:26:10 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> Damn.  I guess I can save the postage now :~(
> Olwen
> >
> >The East Kingdom Minister of Arts and Sciences has just officially
> >banned cattails from all A&S comps and displays.
> >
> >But otherwise, yes, there will be a competition, I believe. Contact
> >Marion (a.k.a. The CLRHG) at flame_macgregor at yahoo.com ...
> >
> >Adamantius
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.
>
> --__--__--
>
> Message: 6
> From: lilinah at earthlink.net
> Date: Mon, 31 Dec 2001 11:45:43 -0800
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Seeking Improvement
> Reply-To: sca-cooks at ansteorra.org
>
> bill mayfield wrote:
> >    According to the More skilled and vastily superior Laurel
> >     person the only sugar available to the noble households
> >    of the 12-14th century were Date and Beet Sugars,my unskilled
> >    and poorly read self believe that cane sugar was available
> >     to them,mostly as a "medicinal" yet also in food-stuffs
> >    preperation.
> >   May I ask for suggestons on where to find documentation
> >    on Cane sugar,if it was used,and how was used in Medieval cookery.
>
> Well, i'm afraid i don't have citations at my fingertips. But i do
> know that the Medieval Near Eastern Muslims at first imported sugar
> from India and then began to grow and refine it themselves. If I
> remember correctly, it was grown in al-Andalus (aka Spain). Europeans
> had much trade with the Arabs and certainly imported cane sugar. It
> came in "cakes" - cylinders or cones - which had to be broken up to
> use. There are references to this practice in both Arab and European
> cookbooks.
>
> Date sugar is not mentioned often in Medieval Arab cookbooks because
> it is less desirable than cane sugar, something less affluent people
> use. I cannot recall a single mention of it in a European cook book.
>
> Beet sugar!?!?! As far as i know, this was not used in the Medieval
> or Renaissance periods anywhere.
>
> Sorry to be so vague, but, well, the aforementioned Laurel is not correct.
>
> Anahita
> who had the audacity to criticize a costuming Laurel from another
> kingdom who baldly stated that the clothing and embroidered and woven
> designs of the Near East and of India hadn't changed in thousands of
> years (and they meant just about everything everywhere, not a few
> specific elements). Apparently this "research" was one of their
> culminating discoveries and among other things led to their being
> Laureled. What a load of hooey. However, i also know a few Laurels
> who i deeply respect.
>
> --__--__--
>
> Message: 7
> From: "Peters, Rise J." <rise.peters at spiegelmcd.com>
> To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> Subject: RE: [Sca-cooks] Help with jar - OOP
> Date: Mon, 31 Dec 2001 14:48:36 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> Add 3 glasses of chicken broth or water to each glass of mole (it's usually
> sold in what look like "jelly glasses"), with sugar and/or salt to taste.
> Heat on low, stirring constantly to avoid scorching.
>
> That amount of sauce is enough for one chicken, or four servings of chicken
> breast.  I usually braise the chicken in broth (so it is cooked through but
> moist) and then add the sauce.  The mole is already cooked when canned, so
> it just has to be heated.
>
> =Cait
>
> > -----Original Message-----
> > From: Devra at aol.com [mailto:Devra at aol.com]
> > Sent: Sunday, December 30, 2001 12:00 PM
> > To: sca-cooks at ansteorra.org
> > Subject: [Sca-cooks] Help with jar - OOP
> >
> >
> > I just bought a bottle of mole sauce in a local grocery, and
> > would DEEPLY
> > appreciate a translation of the directions:
> >
> >     Agreger 3 vasos de caldo de pollo o agua por cada vaso de
> > mole, sal y
> > azucar al gusto y hervirlo a fuego lento por unos minutos,
> > moviendolo para
> > evitar que se queme.
> >
> >      I gather that you take 3 vasos of broth or water to cada
> > vaso of mole,
> > salt and sugar to taste, and heave it over a slow fire for indefinite
> > minutes, stirring? until heated? until vulcanized? until boiled?
> >
> >     The jar contains 235 grams, so how much meat do you think would be
> > appropriate to use with this?  I'm assuming that you'd cook
> > the meat, cube
> > it, and add to the sauce.
> >
> > Thanks a lot for your help, and happy year to you all.
> > Devra the Baker
> >
> >
> >
> > Devra Langsam
> > www.poisonpenpress.com
> > devra at aol.com
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
> --__--__--
>
> Message: 8
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Hey Olwen!!!
> Date: Mon, 31 Dec 2001 19:55:18 +0000
> Reply-To: sca-cooks at ansteorra.org
>
> So what other stuff do they have at this Patel place?  How ground up were
> those nuts?  Sounds like I may have to visit with you some weekend and go
> shopping.
> Olwen
>
> >Was off at Patel Bros, the Disneyland of Indian Groceries last evening,
> >and found that they only had 4 one-pound bags of ground almonds on their
> >shelves...
> >
> >Asked one of the 97 undercover employees roaming the aisles if they had
> >any more, like a case of the stuff, and the good news was that they did.
> >The bad news was... that they did.
> >
> >Well, okay, I guess the moral was that you had to buy the whole 25
> >pounds, but you got it for something like $3.47 a pound.
> >
> >Oh, and La Mancha saffron is down to $16.99 an ounce... can probably get
> >it cheaper if I try hard.
> >
> >Adamantius
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.
>
> --__--__--
>
> Message: 9
> Date: Mon, 31 Dec 2001 12:03:18 -0800 (PST)
> From: Diana Haven <tantralya69 at yahoo.com>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re:Books
> Reply-To: sca-cooks at ansteorra.org
>
> Hullo the list!
>
> I just received today notification from Half.com that
> there is a copy of Pleyn Delit available - please see
> below if you are looking for a copy:
>
>  Pleyn Delit Paperback, 1979
> Constance B. Hieatt, Sharon Butler
> Condition: Very Good
> Price: $8.95 (Save $8.00!)
> Seller: jasahm
>
>   Shipping on this item (atleast in the US) is $2.30US
>
> I hope this helps if anyone is looking for a copy of
> the book.
>
> =====
> Diana d'Avignon
> newly of the Barony of Starkhafn
> Kingdom of Caid
>
> __________________________________________________
> Do You Yahoo!?
> Send your FREE holiday greetings online!
> http://greetings.yahoo.com
>
> --__--__--
>
> Message: 10
> From: "Elaine Koogler" <ekoogler011 at home.com>
> To: <sca-cooks at ansteorra.org>
> Subject: RE: [Sca-cooks] Message for Olwen
> Date: Mon, 31 Dec 2001 15:07:54 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> I belong to a wine tasting group at a winery in California, and we've run
> into a similar problem.  Wineries appear to be the only folks who can
> legally ship the stuff, but there are a number of states, etc., where they
> cannot ship...Maryland, DC and Virginia being among them.  However, I
> suspect that, if the box didn't say "such and such a winery", UPS or
> whatever would probably handle small shipments.  Our problem was that when
> Phillip tried to ship a case and a half back (my collection of purchases
> that hadn't been shipped for about 8 months), UPS wouldn't handle
> it...because the boxes both said "Mirassou Winery" on them.  So that's what
> we've run into....
>
> Kiri
>
> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Nelson Beth
> Sent: Monday, December 31, 2001 12:27 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Message for Olwen
>
> The way I found this out originally was one of my
> former bosses wrapped a bottle of scotch (I think) and
> tried to send it UPS.  When UPS returned it broken
> they said that they would not give him any trouble
> since he didn't succeed.  Course if he had asked
> someone from the packing department to do it for him
> they never would have known would they?
>
> A friend's family runs Forks of Cheat Winery in West
> Virignia.  Because West Virginia and Virginia do not
> play nice together about such things he cannot send
> wine to my S.O. in Virginia.  I'm not sure if he can
> send it to my house in DC so we generally get a case
> from him every year when we see him.  I think, from
> what he said, it does have a lot to do with taxes.
>
> Orlaith
> > FWIW, I've had no problem simply having the vendor,
> > such as a liquor
> > store (obviously this would then have to be a
> > commercial product), ship
> > bottles of The Demon Rum.
> >
> > I wonder if the state lines regs. are, or were,
> > about taxation? Just an
> > interesting sideline question, given the Whisky
> > Rebellion and such...
>
> __________________________________________________
> Do You Yahoo!?
> Send your FREE holiday greetings online!
> http://greetings.yahoo.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> --__--__--
>
> Message: 11
> From: Seton1355 at aol.com
> Date: Mon, 31 Dec 2001 15:12:50 EST
> Subject: Re: [Sca-cooks] sodas with sugar, not corn syrup
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> --
> [ Picked text/plain from multipart/alternative ]
> Many bottlers do sugar runs on products for Passover since sugar is OK but
> corn syrup is a no-no for Ashkenazic Jews.  So check around mid- March to Mid
> April.
> Phillipa
>
> > Check with your local bottler (look on the can for the name) as some of them
> > do "special batches" for specific cans or purposes.
>
> --__--__--
>
> Message: 12
> Date: Mon, 31 Dec 2001 12:11:39 -0800
> Subject: FW: [Sca-cooks] Queston on Dates for  Recipes
> From: Gary Walker <gerekr at ravensgard.org>
> To: <sca-cooks at ansteorra.org>
> Reply-To: sca-cooks at ansteorra.org
>
> > After an hour or more reading and looking for dates
> > in a book I am at the end of my patience and out
> > of ideas of where to look.
> > I am using The Medieval Kitchen  Redon,Sabbon&Serventi
> > pages 221-222 spice mixes.  I havent found a date/dates for
> > the recipes cited.
> > Also using Early French Cookery  D. Eleanor Sully and T. Scully
> > pages 55-56 spice mix and pgs. 60-62 Almond Milk
> > same dilemma.....no date or dates.
> > Am I missing something or Am I not looking in the right places
> > for the dates I seek?
>
> I -did- find the other responses to this this morning, after all, but may
> still have a bit to add --
>
> DETAILED explantion for Redon : the recipes in the main body of Redon
> (Medieval Kitchen) give little letter-and-number codes in parentheses at the
> end of the recipe texts.
>
> You take those codes and go to the "recipes by MS source" section WAY at the
> back, that starts on p. 260, and find what manuscript goes with the letters
> part of the code.
>
> then go to the main bibliography, starting on p. 257, for more complete info
> on the source.  often date info must be extrapolated from this section, but
> it IS "more" than with the recipe or in the p. 260 section
>
> in Aethelwulf's example, the spices on 221/222 refer to "Fr40" -- which is
> "Lucovico Frati, editor, Libro di cucina del secolo XIV" per page 262 -- and
> the complete citation for Frati on p 257 doesn't give any more info about
> the original, so you're left with "secolo XIV" or 14th Century, that is:
> 1301-1400.
>
> --------
>
> The Scully Early French Cookery is the one with the long discussion of the
> sources in the introduction, not Redon (I just checked my Redon).  You can
> get round-about info on the general dates of the three sources in the text,
> and some fairly detailed publication info about modern versions from the
> footnotes.  the spice mixes on p.55-56 refer to Menagier, which the intro
> section defines as "late 1300s" (p.11).  Oh, the recipe on p.62 also says
> Menagier, so there you are.  such as it is.
>
> hope this helps in future.
>
> M Chimene, An Tir
>
> --__--__--
>
> Message: 13
> From: "Elise Fleming" <alysk at ix.netcom.com>
> To: <sca-cooks at ansteorra.org>
> Date: Mon, 31 Dec 2001 15:19:23 -0600
> Subject: [Sca-cooks] Re: Seeking Improvement
> Reply-To: sca-cooks at ansteorra.org
>
> Adamantius wrote a cogent response to "Bill Mayfield" that cane
> sugar was probably the only sugar known to Europeans; possibly date
> sugar sometimes; and most definitely not beet sugar.  Right!  What
> he said!  :-)  He's just quicker 'cause I get the digest form!  :-)
> Happy holidays, y'all!
>
> Alys Katharine
>
> --__--__--
>
> Message: 14
> Date: Mon, 31 Dec 2001 12:30:29 -0800 (PST)
> From: Nikki McGeary <draculachanter at yahoo.com>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Feliz Ano Nuevo!
> Reply-To: sca-cooks at ansteorra.org
>
> Happy New Year to everyone!!  I haven't had much time
> to keep up with the list lately, and wasn't able to
> participate in the cookie exchange.  I hope it went
> well!  I hope to meet some of you in the coming year!
>
> Heloise
>
> =====
> "What's this?  Children throwing snowballs, instead of throwing heads!"
> --Jack Skellington
>
> __________________________________________________
> Do You Yahoo!?
> Send your FREE holiday greetings online!
> http://greetings.yahoo.com
>
> --__--__--
>
> Message: 15
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: sca-cooks at ansteorra.org
> Date: Mon, 31 Dec 2001 20:42:19 +0000
> Subject: [Sca-cooks] turning pages
> Reply-To: sca-cooks at ansteorra.org
>
> Greetings to the list.
>
> As this last page of the book of 2001 is turned I send a thank you to all
> for such entertaining companionship.  Thank you all for the endless list of
> knowledge and trivia.  Thank you for making me happy to go to work, just so
> I can get online.  There have been days when you folks have been the only
> light to shine and bring a smile.  Other days I want to do the cartoon reach
> throught the screen and smack ya.  Be safe tonight.  Be here tomorrow.  I am
> sooooo looking forward to another year of learning, sharing, enjoying all of
> you, and lets not forget the pranks!
>
> peace
> Olwen
>
> _________________________________________________________________
> Chat with friends online, try MSN Messenger: http://messenger.msn.com
>
> --__--__--
>
> Message: 16
> Date: Mon, 31 Dec 2001 16:06:51 -0500
> To: sca-cooks at ansteorra.org
> From: James May <robmay at home.com>
> Subject: [Sca-cooks] Shipping wine
> Reply-To: sca-cooks at ansteorra.org
>
> At 03:07 PM 12/31/2001 -0500, you wrote:
> >I belong to a wine tasting group at a winery in California, and we've run
> >into a similar problem.  Wineries appear to be the only folks who can
> >legally ship the stuff, but there are a number of states, etc., where they
> >cannot ship...Maryland, DC and Virginia being among them.  However, I
> >suspect that, if the box didn't say "such and such a winery", UPS or
> >whatever would probably handle small shipments.  Our problem was that when
> >Phillip tried to ship a case and a half back (my collection of purchases
> >that hadn't been shipped for about 8 months), UPS wouldn't handle
> >it...because the boxes both said "Mirassou Winery" on them.  So that's what
> >we've run into....
> >
> >Kiri
>          There was an article in yesterdays Washington post about shipping
> wine across state lines. Some states, Maryland is one, will charge you with
> a felony offence if you are caught shipping alcoholic beverages into the
> state. Maryland law will only allow you to "carry" 2 bottles across the
> state line. There were several reasons given: Taxes, control of this
> dangerous DRUG so that intelligent teens don't buy it over the internet, etc.
>
> Jehan Yves
>
> --__--__--
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> End of Sca-cooks Digest