SC - Re: sca-cooks V1 #2992
Peter Lee
rencampbell93 at hotmail.com
Fri Feb 23 12:23:18 PST 2001
Just a note of greetings to all as I have recently joined the list
I'm Gormal Campbell, MKA Rev. Peter Lee. I was a professional Pastery chef
for some years and am now attempting to wrap my mind around the period dishs
I so enjoy.
>From: owner-sca-cooks at ansteorra.org (sca-cooks)
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks-digest at ansteorra.org
>Subject: sca-cooks V1 #2992
>Date: Thu, 22 Feb 2001 15:12:38 -0600
>
>sca-cooks Thursday, February 22 2001 Volume 01 : Number
>2992
>
>
>
>In this issue:
>
> Re: SC - non-member submission - Help! NA Drinks Question
> Re: SC - Soup figuring?
> Re: SC - Soup figuring?
> SC - An Early Northern Cookery Book
> Re: SC - Soup figuring?
> Re: SC - OT: Eating the Script Girl & OOP
> Re: SC - non-member submission - Help! NA Drinks Question
> Re: SC - OT: Eating the Script Girl
> SC - Great Celebration in Atlantia
> RE: SC - OT: Eating the Script Girl
> Re: SC - Introducing myself
> SC - max
> Re: SC - Food History article by Charles Perry
> Re: Still OT Re: SC - OT: Eating the Script Girl
> Re: SC - Great Celebration in Atlantia
> SC - Re: eating the script girl
> Re: SC - Great Celebration in Atlantia
> RE: SC - Great Celebration in Atlantia
> Re: Still OT Re: SC - OT: Eating the Script Girl
> Re: SC - Great Celebration in Atlantia
> Re: SC - More on 'Nef' (including a citation)
> Re: SC - Great Celebration in Atlantia
> SC - Two birds with one stone
> RE: SC - Great Celebration in Atlantia
> RE: SC - Great Celebration in Atlantia
> RE: SC - Great Celebration in Atlantia
>
>----------------------------------------------------------------------
>
>Date: Thu, 22 Feb 2001 09:59:17 -0500 (EST)
>From: Jenne Heise <jenne at mail.browser.net>
>Subject: Re: SC - non-member submission - Help! NA Drinks Question
>
> > whether it contains any alcohol after boiling). It seems evident that
> > the purpose of the rule as it stands is to prevent any consumption of
> > alcoholic beverages (i.e. "getting sloshed") under less-than-controlled
> > circumstances. In other words, my guess is that you could enter your
> > alcoholic beverage in the B&V division and be within the letter of the
> > rules, and enter your red wine dish in the food entries and be well
> > within at least the spirit of the rules, if not the letter. I suspect,
> > though, that you won't have a problem in any case, once it is made clear
> > that the wine is not being drunk on site outside of the B&V comp
> > division, but rather, cooked and eaten. I'm suggesting this not because
> > I'm interested in promoting gratuitous rule-flouting, but because your
> > dish will thank you for the use of real wine, almost certainly.
>
>On the other hand, it could be like Northern Lights, where the Brewing and
>Vinting entries are _bussed off site_ for tasting (I kid you not). In
>which case, that escape clause does not apply.
>
>- --
>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: Thu, 22 Feb 2001 10:18:43 -0500
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: Re: SC - Soup figuring?
>
>I still think that you may be going 'way overboard with 100# of chicken. I
>usually calculate about 1/3 - 1/4 pounds of chicken per person, even when
>it's the
>meat by itself...unless I'm serving something like chicken thighs, which
>have a
>higher percentage of bone to the amount of meat. Even there, 1/2 pound
>would be
>more than sufficient. I do hope you plan to use split breasts and thighs
>for your
>soup as you will get more meat per pound of chicken than if you use a whole
>chicken, where there is a LOT of waste.
>
>Kiri
>
>Jenne Heise wrote:
>
> > > WOW!! 100 lbs of chicken??!! That's for over 300 persons,
>right??
> >
> > Yes. this is for our Crown Tourney. The break-even for the event is 400;
> > we expect a good many more.
> >
> > > When I figure out soup, depending on the rest of the spread, I
>usually
> > > calculate about 1 cup per serving. I make fairly substantial soppes,
> and
> > > I get away with less meat because it *is* soup, and there are other
>nummies
> > > in it (veggies & grain) to keep the bowl looking very full.
> >
> > Me too. Hen in Broth is a special case, as the recipe calls for chicken,
> > parsley, onions, and bread as the only solid ingredients. This is what
>is
> > exercising my ingenuity! ;)
> >
> > --
> > 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."
> >
>============================================================================
> >
> > 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: Thu, 22 Feb 2001 10:44:22 -0500 (EST)
>From: Jenne Heise <jenne at mail.browser.net>
>Subject: Re: SC - Soup figuring?
>
> > I still think that you may be going 'way overboard with 100# of chicken.
> I
> > usually calculate about 1/3 - 1/4 pounds of chicken per person, even
>when it's the
> > meat by itself...unless I'm serving something like chicken thighs, which
>have a
> > higher percentage of bone to the amount of meat. Even there, 1/2 pound
>would be
> > more than sufficient. I do hope you plan to use split breasts and
>thighs for your
> > soup as you will get more meat per pound of chicken than if you use a
>whole
> > chicken, where there is a LOT of waste.
>
>We were calculating about 1/4 lb per person (or less), but I think our
>broth calculations were off a bit! Which is what I was trying to figure
>out. Even if we get whole chicken and use the wastage (necks, backs, etc.)
>to make the stock first, that's still 80 lbs, to feed 320 people, meaning
>20 gallons of soup...
>
>Thanks for the reality check!
>
>- --
>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: Thu, 22 Feb 2001 15:51:30 -0000
>From: Christina Nevin <cnevin at caci.co.uk>
>Subject: SC - An Early Northern Cookery Book
>
>Not sure if this has been mentioned before, sorry if it has.
>Under "Forthcoming titles", the Arizona Center for Medieval and Renaissance
>Studies is advertising
>
>Libellus de arte coquinaria: An Early Northern Cookery Book
>edited and translated by Rudolf Grewe and Constance B. Hieatt
>ISBN 0 86698 264 7 / MR223
>
>Supposedly out in July.
>
>Ciao
>Lucrezia
>
>
>
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>
>------------------------------
>
>Date: Thu, 22 Feb 2001 11:07:29 -0500
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: Re: SC - Soup figuring?
>
>Just a thought: whenever I need more broth than the chickens I'm cooking
>will produce,
>I go to the local discount store (BJ's, Sam's, etc.) and buy 1/2 gal. cans
>of chicken
>broth. I know it has salt added, usually, but the broth from the chickens
>can cut that
>somewhat. And it's a lot cheaper and easier than boiling enough chickens
>to produce the
>amount of broth you need!
>
>Kiri
>
>Jenne Heise wrote:
>
> > > I still think that you may be going 'way overboard with 100# of
>chicken. I
> > > usually calculate about 1/3 - 1/4 pounds of chicken per person, even
>when it's the
> > > meat by itself...unless I'm serving something like chicken thighs,
>which have a
> > > higher percentage of bone to the amount of meat. Even there, 1/2
>pound would be
> > > more than sufficient. I do hope you plan to use split breasts and
>thighs for your
> > > soup as you will get more meat per pound of chicken than if you use a
>whole
> > > chicken, where there is a LOT of waste.
> >
> > We were calculating about 1/4 lb per person (or less), but I think our
> > broth calculations were off a bit! Which is what I was trying to figure
> > out. Even if we get whole chicken and use the wastage (necks, backs,
>etc.)
> > to make the stock first, that's still 80 lbs, to feed 320 people,
>meaning
> > 20 gallons of soup...
> >
> > Thanks for the reality check!
> >
> > --
> > 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."
> >
>============================================================================
> >
> > 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: Thu, 22 Feb 2001 11:13:51 -0500
>From: Philip & Susan Troy <troy at asan.com>
>Subject: Re: SC - OT: Eating the Script Girl & OOP
>
>Christina Nevin wrote:
>
> > Maybe it's just my wobbly memory, but isn't 'Max Schreck' the name of
>the
> > bad guy in Batman 2? (Christopher Walken plays him)
>
>Pretty sure, yes.
>
>Adamantius
>- --
>Phil & Susan Troy
>
>troy at asan.com
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 11:23:57 -0500
>From: Philip & Susan Troy <troy at asan.com>
>Subject: Re: SC - non-member submission - Help! NA Drinks Question
>
>Jenne Heise wrote:
> >
> > > whether it contains any alcohol after boiling). It seems evident that
> > > the purpose of the rule as it stands is to prevent any consumption of
> > > alcoholic beverages (i.e. "getting sloshed") under
>less-than-controlled
> > > circumstances. In other words, my guess is that you could enter your
> > > alcoholic beverage in the B&V division and be within the letter of the
> > > rules, and enter your red wine dish in the food entries and be well
> > > within at least the spirit of the rules, if not the letter. I suspect,
> > > though, that you won't have a problem in any case, once it is made
>clear
> > > that the wine is not being drunk on site outside of the B&V comp
> > > division, but rather, cooked and eaten. I'm suggesting this not
>because
> > > I'm interested in promoting gratuitous rule-flouting, but because your
> > > dish will thank you for the use of real wine, almost certainly.
> >
> > On the other hand, it could be like Northern Lights, where the Brewing
>and
> > Vinting entries are _bussed off site_ for tasting (I kid you not). In
> > which case, that escape clause does not apply.
>
>Certainly that has been done for Northern Lights, but just as often
>there have been Brewing and Vintning judging right on site. It depends
>on the site, but I myself have never encountered one which prohibited a
>cooked dish, prepared off-site, containing wine. It makes about as much
>sense as banning people who drank wine the day before the event.
>
>Adamantius
>- --
>Phil & Susan Troy
>
>troy at asan.com
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 08:21:59 -0800
>From: Susan Fox-Davis <selene at earthlink.net>
>Subject: Re: SC - OT: Eating the Script Girl
>
>Bear wrote:
>
> > Speaking of Vincent Price, have you ever read his cookbook?
> >
> > Bear
>
>Got it, or one of them anyway, not the same one as Lars apparently.
>Forget the
>title but it's something like "Treasury of Great Recipes". It's very nice,
>by-line is him and first wife. The copies of "period" menus with 1950's
>prices
>is almost worth the price of admission alone. Also got a cookery-oriented
>set
>of audio tapes of his in the Shakespearean flavor. As usual, it's at home,
>I'm
>at work. [That phrase deserves its own set of "internet-ese initials."
>IAHIAW!]
>
>The Prices' priceless art collection was bequeathed to California State
>University Los Angeles I believe, or was it East LA College? I wonder if
>his
>cookbook collection is there as well?
>
>Lucrezia recalls:
>
> >Maybe it's just my wobbly memory, but isn't 'Max Schreck'
> >the name of the bad guy in Batman 2? (Christopher Walken plays him)
>
>There were subtler in-jokes than "E. Nigma" in those movies!
>
>Selene, purveyor of Hollywood rumour and innuendo
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 11:32:59 -0500
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: SC - Great Celebration in Atlantia
>
>Good Gentles,
>I would like to invite each of you to attend our Twentieth Year
>celebration...it's been 20 years since we became a Kingdom, and we're
>really planning a big event. It's being held Memorial Day Weekend (May
>25 - 28) in Scotland, Maryland...a lovely site near the point where the
>Potomac River joins into the Chesapeake Bay. The last event we had at
>this site, a school of dolphin had their own party out in the river/bay!
>
>I think that the thing most of you would be interest you is the feast on
>Saturday night. The Feast Coordinator has invited the premier cooks
>from each group in Atlantia to submit a list of dishes that are their
>signature dishes. From these she will select one dish per cook for the
>feast. I have been invited, as well as my lord, Phillip. I know also
>that Master John has been invited, as well. So what will be served is
>the best food Atlantia has to offer, from all of her various groups. It
>will either be one of the best feasts in our history...or, as the
>coordinator has been heard to say, an unmitigated disaster, which I
>really doubt. She is planning everything very carefully, including prep
>times, etc.
>
>Not to leave out another of our correspondents, Lady Olwen and her
>Bright Hills Cooks Guild will be preparing the food for the Queen's Tea,
>to be held on Saturday morning. That should be quite an event in
>itself...I've been around for one of their setups, and it is not only
>delicious food, but beautiful as well.
>
>If you're interested, you might want to check out the full
>announcement. The URL is
>
>http://www.ravenstreet.org/20yc
>
>I hope that some of you will be able to join us. It really promises to
>be a good time. If you're interested, you might want to get your
>reservations in early. There is a site limit of 1000 and a feast limit
>of 600!
>
>Kiri
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 11:37:07 -0500
>From: "Peters, Rise J." <rise.peters at spiegelmcd.com>
>Subject: RE: SC - OT: Eating the Script Girl
>
> > of audio tapes of his in the Shakespearean flavor. As usual,
> > it's at home, I'm
> > at work. [That phrase deserves its own set of "internet-ese
> > initials."
> > IAHIAW!]
>
>On the glass list, we say "IAFML" ("I'm away from my library")
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 11:48:56 EST
>From: DeeWolff at aol.com
>Subject: Re: SC - Introducing myself
>
>Welcome Mathilde!!
>
>Puppy says hi!!!!
>
>
>Andrea MacIntyre
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 09:21:41 -0800 (PST)
>From: Nisha Martin <nishamartin at yahoo.com>
>Subject: SC - max
>
>That would be the same name. At first I wondered why
>we were talking about Batman on the cooks list:) And I
>didn't remember him having anything to do with eating
>a script girl....I evidently skipped one of hte
>digests..
>Nisha
>
>
>
>
>Maybe it's just my wobbly memory, but isn't 'Max
>Schreck' the name of
>the
>bad guy in Batman 2? (Christopher Walken plays him)
>
>Lucrezia (eternal seeker after trivia)
>
>
>
>__________________________________________________
>Do You Yahoo!?
>Yahoo! Auctions - Buy the things you want at great prices!
>http://auctions.yahoo.com/
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 09:31:56 -0800
>From: Susan Fox-Davis <selene at earthlink.net>
>Subject: Re: SC - Food History article by Charles Perry
>
>It was the cover story of the Food section. Several of my friends phoned
>me to
>make sure I'd seen it. Isn't it great when your friends really know what
>you
>like? The article was all right, but I think anyone on this list could
>have
>made better book recommendations at the end.
>
>Selene
>
>Susan Laing wrote:
>
> > In today's Online LA Times....
> > *****************
> > Old Food, New Books : once an ignored academic backwater, food history
>is
> > suddenly a hot topic.
> >
> > By CHARLES PERRY, Times Staff Writer
> >
> > http://www.latimes.com/food/features/lat_history010221.htm
> > *****************
> > Mari
> >
> >
>_________________________________________________________________________
> > Get Your Private, Free E-mail from MSN Hotmail at
>http://www.hotmail.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: Thu, 22 Feb 2001 09:43:08 -0800 (PST)
>From: Audrey Bergeron-Morin <audreybmorin at yahoo.com>
>Subject: Re: Still OT Re: SC - OT: Eating the Script Girl
>
>Yah, and when he kills the guy with a stake through
>the heart, he realizes he had fake teeth...
>Don't remember how it ended though...
>
>- --- Siegfried Heydrich <baronsig at peganet.com> wrote:
> > The X-files had a hilarious episode that dealt
> > with this - Trailer Trash
> > vampires all living in an RV park. Mulder is about
> > to be munched upon by a
> > teenage vampire, so he throws his bag of sunflower
> > seeds all over the floor.
> > The vampire stops, looks down, and goes "ooh, you're
> > going to get in trouble
> > for THAT!" as he bends down & starts picking them up
> > & counting them . . .
> > He was also compulsive about untying shoelaces,
> > which is what tips off
> > Mulder to begin with.
> >
> > Sieggy
> >
> > ----- Original Message -----
> >
> > > Still, the most consistently bizarre and amusing
> > intersection of sets of
> > > vampire behavior between folklore and the
> > (seemingly) most trivial
> > > fiction imaginable, is the fact that many pieces
> > of Eastern European
> > > folklore do in fact mention vampires'
> > preoccupation with counting small
> > > objects. You can keep them out of your house by
> > dumping a bag of rice or
> > > beans outside the door, and unless they finish
> > counting each grain
> > > before cockcrow, they can't pass the pile. Of
> > course you _can_ go and
> > > engage them in conversation, and they'll probably
> > say, "48, 372...
> > > 48,3-- um... 48,300 and... DANGIT! One... two...
> > three..." Millet is
> > > good because it's really small and hard to deal
> > with in the dark.
> > >
> > > And now the distinct possibility exists that we'll
> > never know if Jim
> > > Henson based this habit of The Count's (on Sesame
> > Street, etc.) on
> > > actual folklore, or just on the fact that he was a
> > Count, so he counted.
> >
> >
> >
>============================================================================
> >
> > 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".
> >
> >
>============================================================================
>
>
>__________________________________________________
>Do You Yahoo!?
>Yahoo! Auctions - Buy the things you want at great prices!
>http://auctions.yahoo.com/
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 09:32:24 -0800
>From: david friedman <ddfr at best.com>
>Subject: Re: SC - Great Celebration in Atlantia
>
> >Not to leave out another of our correspondents, Lady Olwen and her
> >Bright Hills Cooks Guild will be preparing the food for the Queen's Tea,
> >to be held on Saturday morning. That should be quite an event in
> >itself...I've been around for one of their setups, and it is not only
> >delicious food, but beautiful as well.
>
>...
>
> >Kiri
>
>It isn't, of course, Kiri's fault (nor, probably, Olwen's), but this
>pushes one of my buttons. "Tea" as a drink is either very late period
>or out of period for western Europe. "Tea" as the name of a social
>occasion is more than a century out of period; as best I recall the
>term first appears in the 18th century. It is entirely appropriate
>for regency recreation, and wildly inappropriate for the SCA.
>- --
>David/Cariadoc
>http://www.daviddfriedman.com/
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 18:44:41
>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>Subject: SC - Re: eating the script girl
>
>He said that was how you
> >got people to be friends that you would think would never have talked to
> >each
> >other. Like Alice Cooper and Pat Boone.....
>
>Oho... now we know who to blame for "In a Metal Mood"!
>
>Vicente
>(back to the Rock for me!)
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 14:14:35 -0500 (EST)
>From: Jenne Heise <jenne at mail.browser.net>
>Subject: Re: SC - Great Celebration in Atlantia
>
> > It isn't, of course, Kiri's fault (nor, probably, Olwen's), but this
> > pushes one of my buttons. "Tea" as a drink is either very late period
> > or out of period for western Europe. "Tea" as the name of a social
> > occasion is more than a century out of period; as best I recall the
> > term first appears in the 18th century. It is entirely appropriate
> > for regency recreation, and wildly inappropriate for the SCA.
>
>The term "Queen's Tea" for an afternoon gathering with food is a spreading
>SCAism, of the same genre as 'Chivalry Meeting' (I don't think they had
>those in period either!) The Royals would be the ones responsible for
>spreading this terminology: perhaps if an alternative period term for an
>afternoon gathering with food were suggested, they might be willing to
>change over.
>
>Someone was whining at our shire meeting last night that 'dayboards aren't
>period'. I know that the period term is 'dinner' but that means something
>different to modern people. 'Nuncheon' would be the Regency term. Anyone
>have any other suggestions?
>
>
> --
>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: Thu, 22 Feb 2001 13:35:48 -0600
>From: "Decker, Margaret" <margaret at Health.State.OK.US>
>Subject: RE: SC - Great Celebration in Atlantia
>
>Someone was whining at our shire meeting last night that 'dayboards aren't
>period'. I know that the period term is 'dinner' but that means something
>different to modern people. 'Nuncheon' would be the Regency term. Anyone
>have any other suggestions?
>
>
> How about midday meal? Margarite
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 14:43:38 -0500
>From: "Siegfried Heydrich" <baronsig at peganet.com>
>Subject: Re: Still OT Re: SC - OT: Eating the Script Girl
>
> They were in RVs - when Mulder & Scully woke up, all the vampires had
>moved on . . . It was hysterical watching Mulder trying to hold back a mob
>of redneck vampires with a cross made out of a pair of breadsticks . . .
>
>- ----- Original Message -----
>
> > Yah, and when he kills the guy with a stake through
> > the heart, he realizes he had fake teeth...
> > Don't remember how it ended though...
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 15:16:56 -0500
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: Re: SC - Great Celebration in Atlantia
>
>Your Grace,
>No, it's not either of our faults. It's a custom that has sort of slipped
>into
>Atlantian tradition over the past 6 or 8 years or so. I can't exactly
>remember
>who held the first one. I'm sure it was some lady who thought the name
>sounded
>"genteel" and like something a Queen should do. I don't care for it, but I
>also
>don't care to argue with a Queen, especially when the tradition has been
>around
>for so long. (Actually, as I think about it, IIRC, it was Duchess Seonid,
>Duke
>Michael of Bedford's current lady-wife, who started the tradition, which
>explains a lot!)
>
>Kiri
>
>david friedman wrote:
>
> > >Not to leave out another of our correspondents, Lady Olwen and her
> > >Bright Hills Cooks Guild will be preparing the food for the Queen's
>Tea,
> > >to be held on Saturday morning. That should be quite an event in
> > >itself...I've been around for one of their setups, and it is not only
> > >delicious food, but beautiful as well.
> >
> > ...
> >
> > >Kiri
> >
> > It isn't, of course, Kiri's fault (nor, probably, Olwen's), but this
> > pushes one of my buttons. "Tea" as a drink is either very late period
> > or out of period for western Europe. "Tea" as the name of a social
> > occasion is more than a century out of period; as best I recall the
> > term first appears in the 18th century. It is entirely appropriate
> > for regency recreation, and wildly inappropriate for the SCA.
> > --
> > David/Cariadoc
> > http://www.daviddfriedman.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: Thu, 22 Feb 2001 12:30:34 -0800
>From: "Laura C. Minnick" <lcm at efn.org>
>Subject: Re: SC - More on 'Nef' (including a citation)
>
>Thorvald,
>
>Your post got me wondering-where on earth did Wilson get this 'info'? I
>wonder because:
>A) I've never seen it elsewhere,
>
>B) if guests brought their own stuff in a 'nef', why do no descriptions
>of doing it show up in manners books, why do you not see anyone carrying
>them in feast scenes, why do we not see a LOT of them on the tables,
>behind the tables, under the tables, etc, and
>
>C) where did the dishes go? A great many feast pictures show very few
>dishes of the personal sort- did everyone forget their nef?
>
>It just doesn't make sense to me...
>
>terminally confused,
>
>'Lainie
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 15:27:25 -0500
>From: Elaine Koogler <ekoogler at chesapeake.net>
>Subject: Re: SC - Great Celebration in Atlantia
>
>If someone can give me a good alternative that is period, I'd be happy to
>suggest it to Her Majesty, but I'm not sure what it would be. It's a
>gathering
>of the ladies of the Kingdom, with finger foods, usually during the
>afternoon,
>but in this case, I think it's been moved to late morning. I'm not sure,
>but
>this Queen seems to be one who might be willing to listen to such a
>suggestion.
>
>Kiri
>
>Jenne Heise wrote:
>
> > > It isn't, of course, Kiri's fault (nor, probably, Olwen's), but this
> > > pushes one of my buttons. "Tea" as a drink is either very late period
> > > or out of period for western Europe. "Tea" as the name of a social
> > > occasion is more than a century out of period; as best I recall the
> > > term first appears in the 18th century. It is entirely appropriate
> > > for regency recreation, and wildly inappropriate for the SCA.
> >
> > The term "Queen's Tea" for an afternoon gathering with food is a
>spreading
> > SCAism, of the same genre as 'Chivalry Meeting' (I don't think they had
> > those in period either!) The Royals would be the ones responsible for
> > spreading this terminology: perhaps if an alternative period term for an
> > afternoon gathering with food were suggested, they might be willing to
> > change over.
> >
> > Someone was whining at our shire meeting last night that 'dayboards
>aren't
> > period'. I know that the period term is 'dinner' but that means
>something
> > different to modern people. 'Nuncheon' would be the Regency term. Anyone
> > have any other suggestions?
> >
> > --
> > 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."
> >
>============================================================================
> >
> > 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: Fri, 23 Feb 2001 09:39:35 +1300
>From: Robert Garnett <carnelian at inet.net.nz>
>Subject: SC - Two birds with one stone
>
>Hi All,
>
>First I would like to introduce myself. I'm Lord Duncan Kerr from the
>Barony of Southron Gaard. Cook and escuier de cuisine.
>
>Second and much more important than that I am on a recipe hunt. I am
>starting to plan a feast for my Baron and Baroness. However I am having
>difficultly locating Scottish recipes. So if you could be of help Scottish
>recipes or sources for them I would be most grateful.
>
>Duncan Kerr
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 14:42:39 -0600
>From: sdrake <steldr at home.net>
>Subject: RE: SC - Great Celebration in Atlantia
>
>I know it refers to a place more than an event but what about a women's
>solar?
>
>- -----Original Message-----
>From: owner-sca-cooks at ansteorra.org
>[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Elaine Koogler
>Sent: Thursday, February 22, 2001 2:27 PM
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Great Celebration in Atlantia
>
>
>If someone can give me a good alternative that is period, I'd be happy to
>suggest it to Her Majesty, but I'm not sure what it would be. It's a
>gathering
>of the ladies of the Kingdom, with finger foods, usually during the
>afternoon,
>but in this case, I think it's been moved to late morning. I'm not sure,
>but
>this Queen seems to be one who might be willing to listen to such a
>suggestion.
>
>Kiri
>
>Jenne Heise wrote:
>
> > > It isn't, of course, Kiri's fault (nor, probably, Olwen's), but this
> > > pushes one of my buttons. "Tea" as a drink is either very late period
> > > or out of period for western Europe. "Tea" as the name of a social
> > > occasion is more than a century out of period; as best I recall the
> > > term first appears in the 18th century. It is entirely appropriate
> > > for regency recreation, and wildly inappropriate for the SCA.
> >
> > The term "Queen's Tea" for an afternoon gathering with food is a
>spreading
> > SCAism, of the same genre as 'Chivalry Meeting' (I don't think they had
> > those in period either!) The Royals would be the ones responsible for
> > spreading this terminology: perhaps if an alternative period term for an
> > afternoon gathering with food were suggested, they might be willing to
> > change over.
> >
> > Someone was whining at our shire meeting last night that 'dayboards
>aren't
> > period'. I know that the period term is 'dinner' but that means
>something
> > different to modern people. 'Nuncheon' would be the Regency term. Anyone
> > have any other suggestions?
> >
> > --
> > 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."
> >
>============================================================================
> >
> > 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".
>
>============================================================================
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 14:46:53 -0600
>From: "Decker, Terry D." <TerryD at Health.State.OK.US>
>Subject: RE: SC - Great Celebration in Atlantia
>
>You might try "fête champêtre" or "refection." I'm not certain of the
>periodness of either, but the first literally translates to "festival
>pastoral" or picnic, while the second is a light repast or meal.
>
>Bear
>
>
> > If someone can give me a good alternative that is period, I'd
> > be happy to
> > suggest it to Her Majesty, but I'm not sure what it would be.
> > It's a gathering
> > of the ladies of the Kingdom, with finger foods, usually
> > during the afternoon,
> > but in this case, I think it's been moved to late morning.
> > I'm not sure, but
> > this Queen seems to be one who might be willing to listen to
> > such a suggestion.
> >
> > Kiri
>
>------------------------------
>
>Date: Thu, 22 Feb 2001 15:10:55 -0600
>From: "Decker, Terry D." <TerryD at Health.State.OK.US>
>Subject: RE: SC - Great Celebration in Atlantia
>
>That is more correctly a solarium. However, that does remind me that
>"prandium" is Latin for "late breakfast." Reception ( a social function to
>present a welcome or greeting) and junket (a party, banquet or outing)
>might
>also fill the bill. The first derives from the Latin "receptio" meaning
>"to
>receive." Old French, "reception." Middle English, "recepcion." The
>second comes from Middle English, "jonket" or Old North French,
>"jonquette,"
>both meaning "rush basket," but having an implication of food.
>
>Bear
>
> > From: sdrake [mailto:steldr at home.net]
> >
> > I know it refers to a place more than an event but what about
> > a women's
> > solar?
>
>------------------------------
>
>End of sca-cooks V1 #2992
>*************************
>
>============================================================================
>
>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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