[none]
Ginny Claphan
mizginny at yahoo.com
Tue Feb 20 12:14:34 PST 2001
- --- sca-cooks <owner-sca-cooks at ansteorra.org> wrote:
>
> sca-cooks Tuesday, February 20 2001 Volume 01 : Number 2986
>
>
>
> In this issue:
>
> Re: SC - More on "Vatel"... Oscar nominee.
> Re: SC - OOP - Eggplant
> Re: SC - Stuffed asparagus
> SC - Re: Phillipa's sick!
> SC - A Soup for the Qan
> Re: SC - More on "Vatel"... Oscar nominee.
> Re: SC - Gastronomica: The Journal of Food/get a copy
> Re: SC - Stuffed asparagus
> Re: SC - Stuffed asparagus (non-member submission)
> Re: SC - A humor question . . .
> Re: SC - Master Thomas's Project
> SC - Dragonsspine Cooks Guild
> SC - OT: Eating the Script Girl
> Re: SC - Sodde Egges
> Re: SC - A Soup for the Qan
> Re: SC - Theme Menus
> Re: SC - Stuffed asparagus (non-member submission)
> Re: SC - chai recipes
>
> ----------------------------------------------------------------------
>
> Date: Tue, 20 Feb 2001 12:18:11 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - More on "Vatel"... Oscar nominee.
>
> Would you believe: I not only cannot find it showing anywhere in southern
> Maryland (no surprise), but it doesn't appear to have shown anywhere in the
> metropolitan DC area!!!!! I'm really bummed. I do hope you're right and I
> may
> be able to see it somewhere locally.
>
> Kiri
>
> Huette von Ahrens wrote:
>
> > I know that Vatel only played two weeks in Los Angeles
> > and New York. However, according to the list of Oscar
> > nominees, Vatel is up for a "Art Direction" Oscar. A
> > very worthy nominee it is too! Hopefully, the
> > distributors of this film will bring it out again, so
> > everyone can see how wonderful it is. If they do, run
> > [don't walk] to see this movie. You won't regret it.
> >
> > Huette
> >
> > --- Philip & Susan Troy <troy at asan.com> wrote:
> > > Hullo, the list!
> > >
> > > I managed to sneak off and see a showing of "Vatel"
> > > earlier this
> > > evening, and I wish to add my recommendations, such
> > > as they are, to
> > > Huette's. As I've mentioned before, Vatel is
> > > probably the patron saint
> > > of the SCA event steward and cook, although a
> > > post-period contemporary
> > > of people like La Varenne, Digby and Pepys.
> > >
> > > Most of what is known, historically, about Vatel is
> > > the circumstances of
> > > his death, which the movie actually obscures a bit
> > > in an attempt to
> > > flesh out the character, add social and personal
> > > motivation to the
> > > character in addition to professional ones which are
> > > known from
> > > contemporary accounts. The film manages to make this
> > > bare-bones incident
> > > a little more complex, and whether this approach is
> > > any closer to the
> > > truth I can't say, but I hope that referring to the
> > > historical figure in
> > > this way hasn't spoiled the movie for anyone.
> > >
> > > Be that as it may. What I enjoyed most about the
> > > film was what appeared
> > > to be accurate portrayals of a modern French cuisine
> > > in its
> > > semi-infancy. Among other things, there are shots of
> > > brioche being
> > > kneaded in the traditional manner, puff pastry being
> > > made and worked
> > > with, a huge batch of duxelles being made to fill
> > > pie shells in lieu of
> > > absent meat, and a mysterious substitute for custard
> > > made from sugar and
> > > cream, which, we are assured, will whip up just like
> > > egg whites.
> > > Amazing! It's mentioned in an offhand way that this
> > > is an old recipe
> > > from Chantilly. Oh, and some absolutely stunning
> > > on-camera sugar work.
> > > It's as if Vatel is some kind of time-traveller from
> > > the era of Careme,
> > > sent back to usher in the age of modern French
> > > cookery.
> > >
> > > Of course, everybody knows that that was really La
> > > Varenne who did that.
> > > ; )
> > >
> > > I can't think of anybody who put in a bad
> > > performance, and Tim Roth
> > > proves that his
> > > "sleazeball-in-an-ornate-powdered-wig" act, as also
> > > seen
> > > in "Rob Roy" was not a fluke.
> > >
> > > Costumes appear to my untrained eye to be excellent,
> > > and sets and props
> > > are amazing. I highly recommend it to anyone
> > > interested in food and with
> > > a chance to see it.
> > >
> > > Now, does anybody if there's any truth to the rumor
> > > that Gerard
> > > Depardieu is really the illegitimate son of Karl
> > > Malden? As he gets
> > > older... well, see for yourself.
> > >
> > > Adamantius
> > > --
> > > Phil & Susan Troy
> > >
> > > troy at asan.com
> >
> > =====
> > Blessed are they who can laugh at themselves for they
> > shall never cease to be amused.
> >
> > __________________________________________________
> > Do You Yahoo!?
> > Get personalized email addresses from Yahoo! Mail - only $35
> > a year! http://personal.mail.yahoo.com/
> >
> ============================================================================
> >
> > 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: Tue, 20 Feb 2001 12:23:54 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - OOP - Eggplant
>
> recipe???? Phillip and I both love sushi, and I have some miso on hand as
> well
> as some salmon fillets......
>
> Kiri
>
> Christine A Seelye-King wrote:
>
> > My lord loves sushi and I do not. I have discovered a dish that I do
> > like, however, it's called Pagoda Miso Seared Salmon. There are layers
> > of various grilled things, including the miso-seared salmon, and also
> > eggplant slices that have also been smeared with miso and grilled. I
> > would say it was one of the lighter, sweeter misos, rather than the
> > darker red one used on the fish. It would make a good dish by itself, I
> > would think.
> > Christianna
> >
> > On Fri, 09 Feb 2001 13:45:21 -0500 margali <margali at 99main.com> writes:
> > > Nope, I like the company!
> > > margali
> > >
> > > Ob food - I am playing with the eggplant recipes from the misc. as I
> > > got
> > > given a bag of the damned things. My lord was getting tired of imam
> > > bayadi and au gratin. Is there a japanese eggplant dish that anybody
> > > knows about? I am making sashimi and some tempura veggies for dinner
> > > tonight, to go with my shrimp soup but Rob doesn't like tempura
> > > broccoli
> > > and cauliflower.
> > > MarilynTraber
> >
> > ________________________________________________________________
> > GET INTERNET ACCESS FROM JUNO!
> > Juno offers FREE or PREMIUM Internet access for less!
> > Join Juno today! 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: Tue, 20 Feb 2001 12:28:29 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Stuffed asparagus
>
> I seem to recall my mother freezing asparagus fresh from her garden. I know
> she froze
> darned near everything else. However, I do have about 6 packages of Birds
> Eye frozen
> asparagus in my freezer that is absolutely foul! I'm not sure what they did
> to it! I
> still think I'll go with fresh...that way I'll know it's good!
>
> Kiri
>
> Tara Sersen wrote:
>
> > >heated through, when the cheese will be melted. I think that I have seen
> > >cans of large, white asparagu; this might give you a trial method,
> > >although the canned asparagus does not resemble the fresh in taste, IMO.
> >
> > Somebody (I don't remember who) gave me canned asparagus once when I was a
> child.
> > I went through the next 15 years or so convinced that asparagus was one of
> > the most foul vegetables in existence. Fortunately, around the age of
> 21-ish,
> > someone introduced me to fresh asparagus. My husband and I now eat
> asparagus
> > probably 2-3 times a week, year round. Mmm-mmm good. So, I *more than*
> agree
> > with your statement about canned asparagus!
> >
> > All righty, question for anybody who's done home canning: Does store-bought
> > canned asparagus taste icky because it wasn't good fresh asparagus in the
> first
> > place, or is it because of the canning process? I have found that if
> asparagus
> > has any odor before it's cooked, it will have a bitter flavor when it's
> done.
> > So, I'm wondering if I can can fresh asparagus from my garden with better
> results
> > than the store-bought stuff. Or, should I freeze it?
> >
> > -Magdalena vander Brugghe
> > who's so proud of her spinich and onion seedlings already :)
> >
> ============================================================================
> >
> > 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: Tue, 20 Feb 2001 09:37:59 -0800
> From: "Laura C. Minnick" <lcm at efn.org>
> Subject: SC - Re: Phillipa's sick!
>
> Seton1355 at aol.com wrote:
> >
> > I have pneumonia on top of the flu, I feel awful!!!
> > Waaaaahhhhhhhh! :''''-(
> > Phillipa
>
> Oh you poor thing! I feel for you- truly- when I get the FLU I nearly
> always get bronchitis secondarily, and that's an exciting mix with
> asthma! But pneumonia! How awful!
> I do hope you are getting good medical care and that someone at home is
> making you take care of yourself? And are you prepared for the deluge of
> chicken soup recipes (feet and no-feet version, I'm sure) that you will
> get from the list? :-)
>
> Do feel better soon, and keep us posted,
>
> 'Lainie
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 12:31:57 EST
> From: RButler96 at aol.com
> Subject: SC - A Soup for the Qan
>
> - --part1_91.7230820.27c4040d_boundary
> Content-Type: text/plain; charset="US-ASCII"
> Content-Transfer-Encoding: 7bit
>
>
> I've heard this resource mentioned frequently, but I can't ever find a
> synopsis of what it actually refers to, or the information needed to get it
> from a library.
>
> Could someone please let me know what time period/culture/region this
> covers and perhaps the author's name, or ISBN number so I can get ahold of a
> copy?
>
> Khadijah
>
> - --part1_91.7230820.27c4040d_boundary
> Content-Type: text/html; charset="US-ASCII"
> Content-Transfer-Encoding: 7bit
>
> <HTML><FONT FACE=arial,helvetica><FONT SIZE=2>
> <BR> I've heard this resource mentioned frequently,
> but I can't ever find a
> <BR>synopsis of what it actually refers to, or the information needed to get
> it
> <BR>from a library.
> <BR>
> <BR> Could someone please let me know what time
> period/culture/region this
> <BR>covers and perhaps the author's name, or ISBN number so I can get ahold
> of a
> <BR>copy?
> <BR>
> <BR> Khadijah</FONT></HTML>
>
> - --part1_91.7230820.27c4040d_boundary--
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 09:41:40 -0800
> From: "Laura C. Minnick" <lcm at efn.org>
> Subject: Re: SC - More on "Vatel"... Oscar nominee.
>
> Elaine Koogler wrote:
> >
> > Would you believe: I not only cannot find it showing anywhere in southern
> > Maryland (no surprise), but it doesn't appear to have shown anywhere in the
> > metropolitan DC area!!!!! I'm really bummed. I do hope you're right and I
> may
> > be able to see it somewhere locally.
>
> I haven;t seen it around here in Oregon at all yet- and irritatingly
> enough, 'Shadow of the Vampire' went away after a very brief run- I was
> going to take Annie to see it last weekend but it was gone already.
> Bummer. I wanted to see it again.
>
> Obligatory food content- "The script girl? I'll eat her later (slurp)."-
> 'Max Schreck'
>
> 'Lainie
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 12:34:22 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Gastronomica: The Journal of Food/get a copy
>
> - --------------EED6AEC78F7161F7B7C6C5D8
> Content-Type: text/plain; charset=us-ascii
> Content-Transfer-Encoding: 7bit
>
> Thanks! That took me right to it. It's been ordered!
>
> Kiri
>
> LdySabia at aol.com wrote:
>
> > Try this address.
> >
> >
> > http://www.ucpress.edu/journals/samplecopy.htm
>
> - --------------EED6AEC78F7161F7B7C6C5D8
> Content-Type: text/html; charset=us-ascii
> Content-Transfer-Encoding: 7bit
>
> <!doctype html public "-//w3c//dtd html 4.0 transitional//en">
> <html>
> Thanks! That took me right to it. It's been ordered!
> <p>Kiri
> <p>LdySabia at aol.com wrote:
> <blockquote TYPE=CITE><font face="arial,helvetica"><font size=-1>Try this
> address.</font></font>
> <br>
> <p><font face="arial,helvetica"><font size=-1><A
>
HREF="http://www.ucpress.edu/journals/samplecopy.htm">http://www.ucpress.edu/journals/samplecopy.htm</A></font></font></blockquote>
> </html>
>
> - --------------EED6AEC78F7161F7B7C6C5D8--
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 12:45:26 -0500 (EST)
> From: Jenne Heise <jenne at mail.browser.net>
> Subject: Re: SC - Stuffed asparagus
>
> >
> > I seem to recall my mother freezing asparagus fresh from her garden. I
> know she froze
> > darned near everything else. However, I do have about 6 packages of Birds
> Eye frozen
> > asparagus in my freezer that is absolutely foul! I'm not sure what they
> did to it! I
> > still think I'll go with fresh...that way I'll know it's good!
> >
> > Kiri
> >
> > Tara Sersen wrote:
> >
> > > >heated through, when the cheese will be melted. I think that I have
> seen
> > > >cans of large, white asparagu; this might give you a trial method,
> > > >although the canned asparagus does not resemble the fresh in taste, IMO.
> > >
> > > Somebody (I don't remember who) gave me canned asparagus once when I was
> a child.
> > > I went through the next 15 years or so convinced that asparagus was one
> of
> > > the most foul vegetables in existence. Fortunately, around the age of
> 21-ish,
> > > someone introduced me to fresh asparagus. My husband and I now eat
> asparagus
> > > probably 2-3 times a week, year round. Mmm-mmm good. So, I *more than*
> agree
> > > with your statement about canned asparagus!
> > >
> > > All righty, question for anybody who's done home canning: Does
> store-bought
> > > canned asparagus taste icky because it wasn't good fresh asparagus in the
> first
> > > place, or is it because of the canning process? I have found that if
> asparagus
> > > has any odor before it's cooked, it will have a bitter flavor when it's
> done.
> > > So, I'm wondering if I can can fresh asparagus from my garden with
> better results
> > > than the store-bought stuff. Or, should I freeze it?
> > >
> > > -Magdalena vander Brugghe
> > > who's so proud of her spinich and onion seedlings already :)
> > >
> ============================================================================
> > >
> > > 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".
> > >
> > >
> ============================================================================
> >
> >
> ============================================================================
> >
> > 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".
> >
> >
> ============================================================================
> >
>
>
> - --
> Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "Are you finished? If you're finished, you have to put down the spoon."
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 12:41:14 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Stuffed asparagus (non-member submission)
>
> Sieggy,
> You don't possibly have a period source for this, do you? It sounds
> absolutely
> divine!
>
> Kiri
>
> Siegfried Heydrich wrote:
>
> > I do a roasted asparagus & proscuitto that's pretty good. Take 2 or 3
> > spears, wrap them together with a thin slice of proscuitto per portion, and
> > lay them in an oiled pan. Sprinkle with a little olive oil, a little lemon
> > juice, and throw them in a fast oven for about 5 - 7 minutes, pull them out
> > and lay a piece of fontinella in top, then return to the oven for another
> > 3 - 5 minutes to melt & brown the cheese.
> > Fast, simple, and your servers are likely to get mugged going out the
> > door with a pan of these!
> >
> > Sieggy
> >
> > ----- Original Message -----
> >
> > > >Greetings Everyone,
> > > >(Olwen thank you for forwarding)
> > > >For my stuffed asparagus I used the Andalusian recipe redacted by
> > Caraidoc,
> > > >found in his "Miscellany". I noticed in the translation it said to [add
> > to
> > > >the hot liquid] "...the asparagus wrapped in meat" I took this to mean
> > > >that
> > > >the meat went on the outside of the asparagus. I left the ends of the
> > > >asparagus exposed. After I cooked the asparagus wrapped in the meat [I
> > > >followed all the directions as listed up to this point] I placed them
> in
> > > >an
> > > >oven safe pan, added the eggs [beaten], sprinkled with bread crumbs
> [much
> > > >less than the 1 cup suggested] and baked until the eggs were set. It
> was
> > a
> > > >unique and tasty dish (and the first time I actually ate asparagus)
> > > >Enjoy,
> > > >Juliana
> >
> >
> ============================================================================
> >
> > 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: Tue, 20 Feb 2001 12:59:31 -0500
> From: Philip & Susan Troy <troy at asan.com>
> Subject: Re: SC - A humor question . . .
>
> Poong wrote:
>
> > So my question is, do Eastern and Western classifications agree? If so, in
> > what areas?
>
> My experience with the Asian foods is very basic, and there are some
> inconsistencies which to me are completely incomprehensible. Let's
> see... a random sampling:
>
> Meat (meaning pork to Southern Chinese, except in the US, where it is
> often beef) is wau hee, or neutral, while beef is not completely
> neutral, but mildly nyet hei, or hot and dry. Lamb slightly more nyet
> hei. Perhaps I should just be brave and make lists, and let the
> questions fly.
>
> NYET HEI FOODS (Warm/Dry)
> Lamb
> Mutton
> Goat
> Ham
> Salt bacon, duck, etc
> Turkey
> Duck
> Chillies
> Peppercorns
> Grapes
> Mango
> Pineapple
> Pumpkin
> Spinach (Mildly)
> Crocodile and Alligator meat
> Zha toy, mustard stem knobs preserved in salt and chili powder
> Broccoli (modern American florette-type)
> Asparagus
> Celery
> Taro root
> Pickles of most types, rarely found in vinegar, hence the designation
>
> Frying, roasting, sauteeing, and grilling are all nyet hei cooking
> processes, to some varying extent
>
> LIUNG FOODS (Cooling/Moist)
>
> Vinegar (some vinegars are less cooling than others)
> Most fresh fish and other seafoods
> Cucumbers (sometimes, depending on season and accompaniments)
> Melons (winter, bitter, hairy, watermelon, etc.)
> Papaya and other reddish-fleshed fruits, cherries, tomatoes etc.
> Red dates & raisins (red dates are dried jujubes, red raisins are from
> something other than grapes)
> Sweet potatoes and yams
> Watercress
> Mustard Greens
> Cilantro
> Carrots
> Agar-based dishes
> Chicken
>
> Boiling and steaming are liung processes
>
> WAU HEI FOODS (Neutral, more or less)
>
> Pork
> Beef (slightly nyet hei, depending on cooking method and other ingredients)
> Salt fish
> Most vegetables not mentioned elsewhere can be assumed to be wau hei
> Bean curd
> Bean sprouts
>
> BU HEI FOODS, (Strengthening, toning, often added to soups and
> casserole/hotpots)
>
> Goose
> Squab
> Rabbit
> Hare
> Frogs
> Turtle
> Venison
> Bear
> Pheasant
> Quail
> Tiger
>
> Steaming foods in a sealed vessel inside a steamer is an essentially bu
> hei process for conserving the medicinal attributes of foods.
>
> > I think this would be easiest to see at a glance if one had a chart of
> > foods broken down according to both systems but I am at a loss as to where
> > to find such a handy reference tool. Right now, comparing would meaning
> > going through details in books, and I thought if anyone else had already
> > done it . . .
> >
> > Beatrice
>
> Somewhere I have a Microsoft Excel chart I based on, IIRC, the Vienna
> Tacuinum Sanitatis, showing the degrees of heat, cold, and relative
> moistness of all the foods mentioned in the manuscript. Now I only need
> to find it.
>
> The above information is probably as clear an indicator as anybody needs
> to realize that some of these categorizations may be almost arbitrary,
> based on very simple, but possibly misleading observation (i.e. frog-leg
> soup is good for leg cramps), and it should be pointed out that oral
> tradition not only changes from generation to generation, but even from
> old husband to old husband.
>
> HTH,
>
> Adamantius
> - --
> Phil & Susan Troy
>
> troy at asan.com
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 12:59:23 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Master Thomas's Project
>
> I haven't heard anything further since last year's Atlantian A&S Festival
> when
> he served several dishes from his translations. That's been almost a
> year.....
>
> Kiri
>
> Stefan li Rous wrote:
>
> > I was going through some of the back digests I have for this list and
> > came across this message.
> >
> > Since it is now just short of a year since this message was posted,
> > have there been any more details on this project?
> >
> > Thanks,
> > Stefan
> >
> > > Date: Thu, 06 Apr 2000 20:21:01 -0400
> > > From: Ann & Les Shelton <sheltons at conterra.com>
> > > Subject: SC - Master Thomas's Project
> > >
> > > The cookbook Master Thomas Longshanks is translating is the "Libre de
> > > Sent Sovi," 15th century Catalan. He's been working on it for 15 years
> > > now. The last time I talked to him, he was planning to publish it
> > > within the next year or so.
> > >
> > > John le Burguillun
> > --
> > THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas stefan at texas.net
> > **** See Stefan's Florilegium files at: http://www.florilegium.org ****
> >
> ============================================================================
> >
> > 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: Tue, 20 Feb 2001 11:05:51 -0700
> From: Mary Morman <mem.morman at oracle.com>
> Subject: SC - Dragonsspine Cooks Guild
>
> Beatrice asked about local cooks guilds and Olwen gave an excellent
> account of the Bright Hills guild.
>
> The Dragonsspine Cooks Guild has been meeting once a month, most months,
> for more than ten years. We've had a number of meeting formats. One
> year we worked through Elinor Fettiplace (which is arranged seasonally)
> and different folks volunteered to bring or prepare different of
> Elinor's receits each month. This worked well in that we got a good
> feeling for the Elizabethan table and garnered several excellent recipes
> which we then used in feasts.
>
> Another activity is to plan upcoming feasts. We usually have one
> planning session, where people suggest different dishes, we see what
> would work well together, and what our kitchen will accomodate, and
> actually come up with a feast menu. Then we'll have a second meeting
> where we prepare the different dishes and closely document our times,
> amounts, and ingredients. We'll often prepare a dish in two or three
> slightly different ways and compare the results.
>
> A couple years ago we did a series of "seige" meetings where folks would
> arrive to find a certain set of ingredients placed out on the counter
> and then would have to look through the available source books and find,
> document, and create a dish using what was there. First come first
> served, and the latecomers get the spinach.
>
> Our group has gotten quite good as working -together- to plan and
> prepare feasts, so that even though one person or another may be the
> head cook, the feasts are a group effort with lots of experience and
> support going into the mix.
>
> Elaina
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 13:16:54 -0500
> From: Philip & Susan Troy <troy at asan.com>
> Subject: SC - OT: Eating the Script Girl
>
> "Laura C. Minnick" wrote:
> >
> > Elaine Koogler wrote:
> > >
> > > Would you believe: I not only cannot find it showing anywhere in
> southern
> > > Maryland (no surprise), but it doesn't appear to have shown anywhere in
> the
> > > metropolitan DC area!!!!! I'm really bummed. I do hope you're right and
> I may
> > > be able to see it somewhere locally.
> >
> > I haven;t seen it around here in Oregon at all yet - and irritatingly
> > enough, 'Shadow of the Vampire' went away after a very brief run- I was
> > going to take Annie to see it last weekend but it was gone already.
> > Bummer. I wanted to see it again.
>
> I actually got to see it again last night (SOTV, that is, not Vatel),
> with a friend who contacted me and bemoaned the fact that it had
> vanished from the theatres, so it became a matter of honor to find one
> still showing it. Perhaps with the Oscar nominations, "Vatel" will be back.
>
> > Obligatory food content- "The script girl? I'll eat her later (slurp)."-
> > 'Max Schreck'
>
> Upon consideration, I think my favorite is, "Max... please!!! The German
> stage neeeeeds you!!!" (Spoken after writer and producer, sitting at a
> campfire with a bottle of slivovitz, are joined by the man they believe
> to be a Stanislavski method actor, who calmly snatches a bat out of the
> air, opens it like a beer bottle, and drinks it.)
>
> Adamantius, sure that the real Alfred Abel, a.k.a. Max Schreck, was a
> perfectly nice man
> - --
> Phil & Susan Troy
>
> troy at asan.com
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 13:17:24 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Sodde Egges
>
> Stefan,
> When I served them, I quartered them lengthwise...cut them in half
> lengthwise, then cut the halves in half lengthwise. So far as where
> the recipe came from, I will need to look it up...the computer where I stored
> the recipe is in the shop at the moment, but I should
> have it back later this week. I'll try to send you more information then.
>
> Kiri
>
> Stefan li Rous wrote:
>
> > Going through my back digests for this list, I found this interesting
> > recipe.
> >
> > One question though. When you say "quarter" the eggs, are we talking about
> > cutting the egg across lengthwise and then each half again lengthwise? Or
> > cutting in half lengthwise and then the two halves across widthwise? Or
> > cutting the egg into four slices?
> >
> > I assume the first way, but I wanted to check.
> >
> > Also, five minutes to boil the eggs? I thought ten minutes was closer to
> > what is needed for hardboiled eggs. Or are the yolks not supposed to be
> > firm?
> >
> > Also, what is the original recipe and what manuscript(s) can it be found
> in?
> >
> > Thanks,
> > Stefan
> >
> > > Date: Tue, 18 Apr 2000 19:51:30 -0400
> > > From: Elaine Koogler <ekoogler at chesapeake.net>
> > > Subject: Re: SC - period egg sizes
> > >
> > > Can't answer all of your questions, but I served a wonderful, VERY simple
> egg
> > > dish at my event this past weekend...Sodde Egges (Eggs in a Mustard
> Sauce). And, as I know someone will ask, here is the recipe:
> > >
> > > 4 eggs
> > > 1 oz. Butter
> > > 1 tsp. prepared mustard
> > > 1 tsp. vinegar (I used white wine)
> > > pinch of salt
> > > pepper to taste
> > >
> > > Boil eggs for 5 minutes. Meanwhile, lightly brown the butter in a
> saucepan and
> > > allow it to cool a little before quickly stirring in the remaining
> ingredients.
> > > Peel the eggs, quarter them and arrange them on a warm dish. Reheat the
> sauce
> > > and pour it over the eggs immediately before serving.
> > >
> > > Kiri
> >
> > --
> > THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> > Mark S. Harris Austin, Texas stefan at texas.net
> > **** See Stefan's Florilegium files at: http://www.florilegium.org ****
> >
> ============================================================================
> >
> > 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: Tue, 20 Feb 2001 10:33:35 -0800
> From: lilinah at earthlink.net
> Subject: Re: SC - A Soup for the Qan
>
> Khadijah wrote:
> > I've heard this resource mentioned frequently, but I can't ever find a
> >synopsis of what it actually refers to, or the information needed to get it
> >from a library.
> >
> > Could someone please let me know what time period/culture/region this
> >covers and perhaps the author's name, or ISBN number so I can get ahold of a
> >copy?
>
> from the amazon.com website:
>
> A Soup for the Qan (The Sir Henry Wellcome Series)
> by Paul D. Buell, Eugene N. Anderson
> Price: $225.00, Hardcover, 700 pages
> Kegan Paul International
> May 15, 2000
> ISBN: 0710305834
>
> From Book News, Inc.®, Portland, OR
> In 1330, the Mongol Emperor of China-- a descendant of Qubilai Qan
> (Khubla Khan)--was presented with a dietary manual, the Yin-shan
> Cheng-yao of `Proper and Essential Things for the Emperor's Food and
> Drink' written by the imperial dietary physician. Arguing that the
> work is a valuable window into the foodways of China (especially its
> medicinal aspects), the authors present the full English translation
> of the 1456 edition, along with the facsimile Chinese. Also included
> is a 158-page explanation of historical, cultural, and
> anthropological aspects of the text, especially related to the
> influence of other cultures and the Chinese view of the medicinal
> value of food. Distributed by Columbia U. Press.
>
> Book Description
> This is a complete translation of the medieval Chinese dietary
> Yin-Shan cheng-yao (1330) with full notes and supporting text, along
> with a monograph-sized introduction. The Chinese original is the
> first dietary manual of its kind in Chinese history, and is of
> particular interest on account of substantial Mongolian, Turkic, and
> general Islamic influences. The translation makes an important work
> for the Chinese herbal tradition generally available makes an
> important work of the Chinese herbal tradition generally available,
> placed in its historical and cultural context, and also makes a
> significant contribution to the study of traditional East Asian
> foodways in a broader context. The translation is the first of its
> kind, and will substantially alter previously held views on Chinese
> interactions with non-Chinese cultures, including China's conquerors
> and their Turkic allies.
>
> About the Author
> Paul D. Buell, translator, writer, indexer and programmer, holds a
> Ph.D. from the University of Washington. Eugene N. Anderson is
> professor of anthropology at the University of California at
> Riverside. Charles Perry is a food critic for the Los Angeles Times
> and holds his Ph.D. in Arabic from the University of California at
> Berkeley.
>
> - ----- end quote -----
>
> Anahita
> who would also like this book,
> but not for 225 US dollars!
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 10:23:34 -0800
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - Theme Menus
>
> > > >Olwen said:
> >>
> >> What I am looking for are recipes with racey titles or dishes for those
> of
> >> "loose" morality. The event is an adults only (over 21) and will feature
> >> such competitions as the 'immodist bodice' and a codpiece competion.
> Since
> >> the cook's guild is offering a luncheon, it may as well be dishes with
> >> appropriate (to the event theme) titles, not necessarily period, like
> >> spotted dick, but that would be nice.
> >
> >How about Pasta Puttanesca, Whore's Pasta? Those working gals really had to
> >keep their strength up.
> >
> ><http://sneakykitchen.com/Recipes/pasta_puttanesca.htm>
>
> My lady wife suggests "A Tart to Give Courage to a Man or a Woman."
> We don't have a worked out version, but the recipe is in one of the
> late 16th/early 17th century English sources.
> - --
> David Friedman
> Professor of Law
> Santa Clara University
> ddfr at best.com
> http://www.daviddfriedman.com/
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 13:40:53 -0500
> From: "Siegfried Heydrich" <baronsig at peganet.com>
> Subject: Re: SC - Stuffed asparagus (non-member submission)
>
> I really don't know where I got this; I've been preparing this dish for
> about 30 years, off and on. I've done variants depending on what I had at
> hand (hint - DON'T use country ham. WAY too strong. And those accursed sugar
> cured buffet hams seriously suck - bland city), substituting (ecch) low
> moisture Mozzarella when Fontinella wasn't at hand, adding bread crumbs,
> etc. Fresh Mozzarella just disintegrates in the oven, I've found.
> TBRH, this is so simple that really can't imagine any cook not winging
> this one when facing an 'oh, crap, what am I going to do NOW?' situation.
> Asparagus, olive oil, lemons and Proscuitto just hang together in the ol'
> mental palate, and the Fontinella is the finishing touch. Pricey, but OH, so
> good! I suspect that any nice semi soft white cheese could be substituted,
> though. And you use maybe 1/6 oz per serving - you only use a sliver, it's
> just a complementary flavor for accent, and adds a contrasting color for
> presentation . . .
> Garnish with a Basil leaf or two, and watch 'em keel over in gustatorial
> ecstasy!
>
> Sieggy
>
> - ----- Original Message -----
>
> > Sieggy,
> > You don't possibly have a period source for this, do you? It sounds
> absolutely
> > divine!
> >
> > Kiri
> >
> > Siegfried Heydrich wrote:
> >
> > > I do a roasted asparagus & proscuitto that's pretty good. Take 2 or
> 3
> > > spears, wrap them together with a thin slice of proscuitto per portion,
> and
> > > lay them in an oiled pan. Sprinkle with a little olive oil, a little
> lemon
> > > juice, and throw them in a fast oven for about 5 - 7 minutes, pull them
> out
> > > and lay a piece of fontinella in top, then return to the oven for
> another
> > > 3 - 5 minutes to melt & brown the cheese.
> > > Fast, simple, and your servers are likely to get mugged going out
> the
> > > door with a pan of these!
> > >
> > > Sieggy
>
> ------------------------------
>
> Date: Tue, 20 Feb 2001 10:51:14 -0800
> From: lilinah at earthlink.net
> Subject: Re: SC - chai recipes
>
> Lady Morgana LeCoeur wrote:
> >I'd like to do the compare/contrast/experiment until we find the formula
> >that she likes best. How many of you good (and not so good) people can
> >send me one?
>
> While Thorvald Grimsson / James Prescott sent what looks like a good
> recipe, you might also want to take a look at
> http://www.pangaram.com/cookery/chai1.htm
> for quite a few chai recipes
>
> Also:
> http://www.odie.org/chai/recipes.html
> Here a number of people have posted recipes for masala chai, many of
> them are Indian and Pakistani, home of the original Masala Chai.
>
> A list of links to various chai recipes on the web:
> http://newage.about.com/library/weekly/aa103000a.htm
>
> A Chai recipe
> http://busycooks.about.com/library/recipes/blchaitea.htm
>
> More Chai Recipes
> http://coffeetea.about.com/library/recipes/tea/bltrecipeschai.htm
>
> Chocolate Chai Cookies
> http://bandb.about.com/library/recipes/blrc0007.htm
>
> One other thing: although i don't care for it, vanilla is in many
> modern American chai concoctions. So if your friend is drinking that
> kind of thing, you may want to try some.
>
> Anahita
>
> ------------------------------
>
> End of sca-cooks V1 #2986
> *************************
>
> ============================================================================
>
> To be removed from the SCA-Cooks-Digest mailing list, please send a message
> to Majordomo at Ansteorra.ORG with the message body of "unsubscribe
> SCA-Cooks-Digest".
>
> ============================================================================
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