SC - Re: sca-cooks V1 #2875
Heather Taylor
rennrat at home.com
Fri Jan 5 11:46:21 PST 2001
- ----- Original Message -----
From: sca-cooks <owner-sca-cooks at ansteorra.org>
To: <sca-cooks-digest at ansteorra.org>
Sent: Thursday, January 04, 2001 11:44 PM
Subject: sca-cooks V1 #2875
>
> sca-cooks Thursday, January 4 2001 Volume 01 : Number
2875
>
>
>
> In this issue:
>
> RE: SC - European teaspoons
> SC - Measuring spoons (was European....)
> Re: SC - SCA rules on serving wine?
> SC - SCA funds for alcohol.
> SC - Food timeline - great links!
> SC - Re: DRAT!
> SC - Iron in Food
> Re: SC - Event Announcement - A Concoction of Cooks....
> Re: SC - Presents
> SC - OOP: Iron Chef Haikus
> SC - Greetings!
> SC - de-pitting olives?
> Re: SC - OOP: Iron Chef Haikus
> Re: SC - Greetings!
> Re: SC - European teaspoons
> Re: SC - SCA rules on serving wine?
> SC - Measurements - apologies
> Re: SC - European teaspoons
> Re: SC - Presents
> Re: SC - SCA funds for alcohol.
> Re: SC - Presents
> Re: SC - Greetings!
> Re: Re: SC - SCA funds for alcohol.
> SC - EK 12th Night
> SC - More on "Vatel"...
>
> ----------------------------------------------------------------------
>
> Date: Thu, 04 Jan 2001 14:52:46 -0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> Subject: RE: SC - European teaspoons
>
> >Just to confuse the issue, UK and Australian measurements have 4
teaspoons
> >equaling one Tablespoon, where US measuring sets only have three.
> >
> >So is the UK/Australian teaspoon smaller than a US teaspoon, or is it the
> >tablespoons that are out?
> >
> >Regards
> >Melissa (from Australia).
> >
> How about giving me your address and I'll mail you a set of American
measure
> spoons and you can do a comparison!
>
> Olwen the mad mailer
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 15:02:18 -0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> Subject: SC - Measuring spoons (was European....)
>
> >To make this slightly more structured:
> >
> >Sweden:
> >
> >1 teaspoon (tesked) 5 ml
> >1 tablespoon (matsked) 15 ml
> >
> >According to the rec.food.cooking FAQ[1] we also have:
> >
> >US:
> >
> >1 tablespoon 0.5 fl oz/16 ml
> >
> >British:
> >
> >1 tablespoon 15 ml (but there is conflicting evidence for
> > 1/16 cup/17.8 ml)
> >1 dessertspoon 10 ml
> >1 teaspoon 5 ml
> >
> >For some preculiar reason I do not have my copy of Mrs. Beeton´s at
> >work, so someone else will have to check with Authority if Melissa or
> >the RFC FAQ is wrong regarding the conversion factors between teaspoons
> >and tablespoons.
> >
> >/UlfR
> >
>
> This is leading me to ask what the differences may have been in period
> measurements and todays and which one. In America it seems some of the
> spice measurements in redactions are VERY overpowering yet it seems that
if
> we used a spoon from somewhere else, we would get a very different flavor.
> Olwen
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 10:38:38 -0500
> From: "Bethany Public Library" <betpulib at ptdprolog.net>
> Subject: Re: SC - SCA rules on serving wine?
>
> I routinely donate the wine/spirits I use to cook a feast (much of it is
my
> own homebrew). With all the nasty legal repurcussions we(the SCA) are
> threatened with, it seems more a point of common sense. So I sneak it in.
>
> Some wise people wrote:
> >> As far as I understand it, the rules don't allow you to use SCA funds
to
> purchase alcohol unless it's being used _in_ cooking.
>
> And another replied:
> >And so how does one qualify buying alcohol for cooking? is there a
ceiling
> quantity limit or is it honour?
>
> You buy what you need, AFAIK. Round here we pretend/ensure that there were
> NO leftovers (nudge nudge). It's easier that way. Less accountability. The
> wine goes off after a period of time after opening, anyway. Too much
> transport or wrong storage conditions would also ruin it. That is, if you
> refuse to cook with something you won't drink.
>
> >> It's also a big no-no to serve it if you're an SCA officer of any sort
> (in other words, get someone else to "tend bar" at the war get-togethers).
>
> Well, I've always been an officer (no wait, there was three month stretch
> there where I did NO public service. It almost killed me). That did not
> prevent me from making a solteltie that bled red wine for a huge event. I
> provided the wine myself, but there was also purple grape juice for those
> whopreferred it or were under age (also donated). And I made it clear with
> the presentation of the soteltie that this was a donation of a private
> citizen (me) and not of an SCA officer (me). I also had it served by folks
> who knew who was allowed the wine, and who got the grape juice, and
checked
> those who were questionable. I see two reasons for this: #1 is taking
> responsibility for my own actions. #2 is refusing to allow bureaucracy to
> get in the way of historical accuracy. So my policy is (and was) "I did
it,
> I take sole responsibility, and I also take the credit for historical
> accuracy or lack thereof." Needless to say, there wer no negative
> repurcussions (kingdom seneschal was present at that event, as well as the
> reigning royalty), but folks were really bummed when the soteltie was
> destroyed by accident and couldn't make it for a return engagement.
>
> >> And it's frowned upon to donate for fundraisers, etc....all, of
course,
> dependent on your local/state laws, and the rules for the particular site.
>
> Not here in Aethelmearc, though we're so shy of litigation that we seldom
> donate stuff like this. But I figure that if other organizations can do
> this, there should be no reason why the SCA can't do this. Ever won a
booze
> basket in a raffle from the Elks, Kiwanis, or VFW? What we're getting
here,
> in an effort to control every situation and it's outcome, is a sort of
> prohobition. I'm not a drinker, but I get really irked when someone says
> that I can't have alcohol, and in fact no one can in, a setting where one
> would naturally historically expect to see it. That's the difference, as I
> view it, between what the official SCA policy is (we can't buy it with SCA
> fiunds except for cooking involving heat), and that alternate, paranoid
> viewpoint that we mustn't see it at all in situations X, Y, and Z.
>
> I find it funny that we can be so anal retentive about alcohol, and yet in
> many areas a blind eye is turned to the doobie being smoked in the
stairwell
> at events (a common occurance in my neck of the woods 10 years or so ago,
> and not entirely rare now). Probably the difference is the attitude that
'if
> we don't officially see it, it doesn't exist, but if it's out there in the
> open, we have to regulate it.'
>
> >>Again this can be fudged (and in all reality it is done here every week
I
> suspect) by not listing the alcohol as a separate item, but lumping it in
> the food budget.
>
> Yeah, but sooner of later, you have to turn in the receipts. My Baronial
> excheqeur demands itemized receipts, in fact sorts all the items into
> categories so she knows how much was actual food (and what kind it was),
how
> much was related supplies (and what they were used for). If the store
> doesn't itemize receipts, I am required to do so on the back of the
receipt.
> Personally I think she's nuts, because I know lots of groups who don't do
> this, but I have to live with her system while she's in office. Of course,
> at one point she itemized to such an extent that the responsibility for
> submitting the event report was taken out of our hands and thrust squarely
> into hers by the Kingom, but that's another story. I'm a cook, not an
> accountant. It didn't used to be this hard.
>
>
> Aoife, on the soapbox today
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 09:33:03 -0600
> From: "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>
> Subject: SC - SCA funds for alcohol.
>
> > Only half wrong. They can be used to purchase alcohol used for cooking
> > purposes.
> >
> > Ras
>
> It depends on the kingdom. Here in Ansteorra you cannot use SCA
> funds to purchase any type of alcohol, even for cooking. I tried to get
> this changed as King but to no avail. The basic knee-jerk fear was
> that some group could buy a keg or something and have a party on
> SCA funds by claiming it was part of the feast. Although I consider
> punishing the many by omission instead of the guilty pretty stupid
> the fact remains that no alcohol may be purchased by SCA funds
> in Ansteorra. So it is a rare thing for alcohol to be served at feasts.
> I do remember that at our shire championship we would have a keg
> of shire-brewed mead available to all adult diners but that is an
> extreme rarity.
>
> So anytime I wanted to use alcohol in cooking I had to pay for it
> myself. The four bottles of good brandy I used for one Coronation
> feast was a bit expensive.
>
> Yers,
>
> Gunthar
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 08:03:26 -0800
> From: Susan Fox-Davis <selene at earthlink.net>
> Subject: SC - Food timeline - great links!
>
> http://www.gti.net/mocolib1/kid/food.html
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 16:46:13
> From: "Vincent Cuenca" <bootkiller at hotmail.com>
> Subject: SC - Re: DRAT!
>
> >Or better yet...PUBLISH it!
> >
> >Ras
> I'm GONNA! Just give me time! Sheesh!
>
> :)
>
> Vicente
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 11:45:59 -0500
> From: Christine A Seelye-King <mermayde at juno.com>
> Subject: SC - Iron in Food
>
> Actually, the factoid about getting iron from cooking vessels appears in
> the "Natural Foods Training Course" that I teach. It gives sources for
> dietary iron, and cooking in cast iron skillets is one of them.
> Christianna
>
> > margali at 99main.com writes:
> >
> > << I have dietary problems with eating stuff cooked in cast iron, too
> > much iron for my poor system. >>
> >
> > Explain please. Properly cured iron cookware does not release any
> > significant amounts of iron into the food cooked in it. Most certainly
> not in
> > amounts that would be harmful to those eating from it.
> > Ras
>
> ________________________________________________________________
> GET INTERNET ACCESS FROM JUNO!
> Juno offers FREE or PREMIUM Internet access for less!
> Join Juno today! For your FREE software, visit:
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>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 09:03:23 -0800
> From: Susan Fox-Davis <selene at earthlink.net>
> Subject: Re: SC - Event Announcement - A Concoction of Cooks....
>
> This sounds like a blast! Too bad we're so far away in Los Angeles. Have
much fun.
>
> Wishing you the "ultimate honor,"
> Selene, Iron Chef Altavia
>
> Becki Tants wrote:
>
> > Hi Folks -
> >
> > I'm forwarding this on to the list because I thought some of you might
be
> > interested. We are planning a modified medieval "Iron Chef" tournament
for
> > the feast and are looking for teams to enter. Ithaca is about 4 hours
from
> > NY, 6 from Philly, 6 from Pittsburgh, 4 from Toronto, 6 from
Boston...you
> > get the picture - if you are in the north east part of the country, we
> > probably aren't too far away and this is going to be a LOT of fun. If
you
> > are interested, please contact me and I'll let you know more about the
format!
> >
> > Caitlin Ruadh
>
> --------------------------------------------------------------------------
- ------------------------------------------------------
> >
> > A CONCOCTION OF COOKS/QUEEN'S RAPIER CHAMPS
> > April 7, 2001
> > Dominion of Myrkfaelinn/Ithaca NY
> >
> > Since our site features a grand kitchen, we've decided to throw down the
> > gauntlet to others besides the Fencers. Cooks, we challenge you to a
> > Modified Medieval "Iron Chef" tournament! The results will be served at
> > feast, so form your team and contact THL Caitlin Ruadh
> > (ruadh at twcny.rr.com, 607-347-6474) for an overview of how this will
work!
> > Entries will be judged by a number of criteria, amongst them
> > Documentation, Presentation, and perhaps even Ballistic Capability
> > (catapults may be used for this purpose).
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 06:00:32 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Presents
>
> Also, in researching kitchen utensils for some writing I'm doing, I found
> references to the idea that because food was often cooked in iron pots,
folks
> got their daily alotment of iron much easier than we do now because we
don't
> cook nearly do much in iron.........
>
> Kiri
>
> margali wrote:
>
> > Actually, you would be amazed at how much [or or little] iron it takes
> > to overload a system. Many people with the pennsic plague aren't
> > reacting to the microbial growth but to the iron content in water. MAny
> > people have problems metabolizing 'typical' amounts of various
> > chemicals, my problem is with iron. i get the exact same result from a
> > multivitamin with iron as I do by eating something cooked in cast iron.
> > I pointed this out to my md. back when I was a girl sprout and had
> > trouble on camp outs, and he did some sort of blood work and determined
> > I have problems metabolizing iron. I just don't seem to be able to flush
> > the excess out of my system fast enough, and I overload easily. It can
> > happen with just about any dietary mineral, although I understand that
> > people with the same problem with calcium have some particularly nasty
> > side effects like calcium deposits in the soft tissues in the eye - ick!
> >
> > margali
> >
> > --
> > http://homestead.deja.com/user.marilyntraber/index.html
> >
> >
============================================================================
> >
> > 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, 04 Jan 2001 12:12:01 -0800
> From: Susan Fox-Davis <selene at earthlink.net>
> Subject: SC - OOP: Iron Chef Haikus
>
> Iron Chef Haikus
> http://www.khrishna.com/haiku.html
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 16:03:22 -0500
> From: "Nikki McGeary" <chanter at draculamail.zzn.com>
> Subject: SC - Greetings!
>
> As suggested by the list's introductory email, I write to introduce
> myself...
>
> I am Lady Heloise Noailles-les-Brive of the Barony of Bhakail in the
> East Kingdom. Mundanely I am Nikki McGeary of Philadelphia, PA.
> I've been SCAdian since 1987. I LOVE cooking and feasting, as well
> as dancing, singing, crochet, sewing, candlemaking and many other
> things. I am a novice soteltie-maker, and I hope to learn the tricks
> of the trade for creating sotelties. I look forward to chatting with
> all of you!
>
>
>
> Between two evils, I always
> choose the one I never tried
> before.
> - - - Mae West
>
>
> Music: http://www.succubusclub.com Safety Gear:
http://www.vampirecondoms.com
> ____________________________________________________________
> Get your own FREE Web and POP E-mail Service in 14 languages at
http://www.zzn.com.
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 21:46:27
> From: "kylie walker" <kyliewalker at hotmail.com>
> Subject: SC - de-pitting olives?
>
> I'm waaaay behind on the list, but anyway ... another way to do olives, at
> least something like a Kalamata where the flesh isn't too strongly
attached,
> is to do the "whacking" with your hands, rather than a knife. I used to
have
> to do a bucketful most days when I was working in a cafe kitchen in a past
> life. Put on a pair of those disposable gloves, put a pile of olives on a
> big board and just smush down, using your body weight rather than just
your
> hands, kind of like a CPR motion. Then the pits will be really easy to
pick
> out. Of course, this is better if you are doing olives for bread or
> something where appearance is not paramount. They aren't left in exactly
> pristine condition - although they don't go to mush, either, just ragged
> halves.
>
> Kylie
> _________________________________________________________________________
> Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 10:25:12 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - OOP: Iron Chef Haikus
>
> Great! Thanks for passing that on. BTW, did any of you watch the
marathon on
> New Year's Day? I got to see all the really great programs I've managed
to miss
> 'cause I'm frequently on the road on Friday nights. We didn't watch it
all day,
> but did see several of them, including the top 4. Good stuff!
>
> Kiri
>
> Susan Fox-Davis wrote:
>
> > Iron Chef Haikus
> > http://www.khrishna.com/haiku.html
> >
> >
============================================================================
> >
> > 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, 04 Jan 2001 10:27:21 -0500
> From: Elaine Koogler <ekoogler at chesapeake.net>
> Subject: Re: SC - Greetings!
>
> Welcome to the List, My Lady. I know that there are several individuals
on this list
> who have done wonderful things with sotelties and I'm sure would be
willing to share.
> Also, there is always the ubiquitous Florilegium, where I'm sure you would
find a
> number of articles/recipes/etc.
>
> Kiri
>
> Nikki McGeary wrote:
>
> > As suggested by the list's introductory email, I write to introduce
> > myself...
> >
> > I am Lady Heloise Noailles-les-Brive of the Barony of Bhakail in the
> > East Kingdom. Mundanely I am Nikki McGeary of Philadelphia, PA.
> > I've been SCAdian since 1987. I LOVE cooking and feasting, as well
> > as dancing, singing, crochet, sewing, candlemaking and many other
> > things. I am a novice soteltie-maker, and I hope to learn the tricks
> > of the trade for creating sotelties. I look forward to chatting with
> > all of you!
> >
> > Between two evils, I always
> > choose the one I never tried
> > before.
> > - - Mae West
> >
> >
> > Music: http://www.succubusclub.com Safety Gear:
http://www.vampirecondoms.com
> > ____________________________________________________________
> > Get your own FREE Web and POP E-mail Service in 14 languages at
http://www.zzn.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, 04 Jan 2001 17:28:34 -0500
> From: margali <margali at 99main.com>
> Subject: Re: SC - European teaspoons
>
> I am sort of the same way, I generally make bread by putting a lagom of
> water at a comfy temperature plus yeast in a suitable sized bowl, and
> then add a slight heap in the palm of salt and a suitable puddle of
> olive oil and whatever amount of flour it takes to make dough....no
> measurements in particular, I just have been making my home loaves for
> the daily meal off and on for about 25 years or so.
> margali
>
> - --
> http://homestead.deja.com/user.marilyntraber/index.html
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 18:29:04 -0500
> From: "micaylah" <dy018 at freenet.carleton.ca>
> Subject: Re: SC - SCA rules on serving wine?
>
> Morgan pontificated at me.....
>
> > Micaylah, I think I've said this before -- the SCA rules on serving
> alcohol
> > apply ONLY in the USA. You are in Canada, therefore you function under
> > different rules. And your comments may be only confusing the issue,
> > although you do point out that you are Canadian. The person asking is
in
> > the USA and therefore needs to follow the USA rules.
>
> Are you suggesting that I shouldnt post what we do here because Im
Canadian?
> Aren't you assuming that the level of intelligence on this list is so low
> that they didnt absorb the fact that I did state that I was Canadian?
Maybe
> I should just retire back to lurking after a couple, few years hiatus if I
> am going to get responses like this.
>
> > So you are not a "baaaaaad Canton," as you crowed on the list; you're a
> > Canadian one. And telling someone ways to fold alcohol purchases into
the
> > food budget may work for Canada but will get someone in the USA into
> serious
> > trouble.
>
> Crowed? Ummmmm sure ok. And I was in NO WAY telling someone else to fudge
on
> their budgets, just what we sometimes do here. I would never tell anyone
to
> break the law. Please dont put words into my mouth.
>
> I did however state that I could be wrong. Apparently I was. Thank you for
> so eloquently pointing that out.
>
> Micaylah
> ~off to have a chat with my Baaaaaad Baron~
>
> ------------------------------
>
> Date: Fri, 5 Jan 2001 13:18:47 +1100
> From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
> Subject: SC - Measurements - apologies
>
> Hi all,
>
> The stupid Aussie here again. I was wrong. The British Tablespoon is 15
ml
> while the Aussie Tablespoon (only) is 20ml. As the standard metric
teaspoon
> is 5ml, then British indeed have only three teas to the Tablespoon while
> Australia has four.
>
> > How about giving me your address and I'll mail you a set of American
> > measure
> > spoons and you can do a comparison!
> > Olwen the mad mailer
> >
> Olwen, I actually have an American set of spoons which I use to make
modern
> American recipes (saves me having to convert measurements). However as
they
> are getting a little old, I might just take you up on that offer - thanks.
>
> Mel.
>
> This email message and any accompanying attachments may contain
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>
> ------------------------------
>
> Date: Fri, 5 Jan 2001 13:33:09 +1100
> From: "Ray Nevin" <nevray at netspace.net.au>
> Subject: Re: SC - European teaspoons
>
> Okay now I'm confused
>
> I was taught in home ec in the UK that its 3 teaspoons to the table
spoons.
> And the sets that we have here from the UK are 3 teaspoons to the
> tablespoon.
>
>
> Returning to lurking
> Elizabet
> (from Australia also.)
>
> > >Just to confuse the issue, UK and Australian measurements have 4
> teaspoons
> > >equaling one Tablespoon, where US measuring sets only have three.
> > >
> > >So is the UK/Australian teaspoon smaller than a US teaspoon, or is it
the
> > >tablespoons that are out?
> > >
> > >Regards
> > >Melissa (from Australia).
> > >
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 22:05:47 -0500
> From: "lady_medb" <lady_medb at netzero.net>
> Subject: Re: SC - Presents
>
> My audacity shows itself in answering to 3 threads here. :)
> 1.I do agree with the Iron problem. I used to go to school in southern
N.J.
> and the water there was loaded with iron from the bogs down there. When I
> would go home for a weekend, I'd be horribly ill, re-aclimating myself to
> the shore area water.
> 2. Clarissa Dickson Wright is also known as one of The Two Fat Ladies. My
> husband ia addicted to the show, and I was greatly upset at Jennifer
> Patterson's death. :(
> 3. I didn't get much in the way of cookware, but I did get a Kitchenaid 4
> 1/2 quart stand mixer (hooray!), an electric fondue pot, and a new pizza
> stone, along with assorted gadgets from Pampered Chef. I also used gift
> money to fianlly start my Medival cookbook collection, with Take a
Thousand
> Eggs, and A Sip Through Time. (Now if Amazon would just ship them.)
> Medb
> Falcon Cree/Atlantia
> - ----- Original Message -----
> From: margali <margali at 99main.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Thursday, January 04, 2001 8:15 AM
> Subject: Re: SC - Presents
>
>
> > Actually, you would be amazed at how much [or or little] iron it takes
> > to overload a system. Many people with the pennsic plague aren't
> > reacting to the microbial growth but to the iron content in water. MAny
> > people have problems metabolizing 'typical' amounts of various
> > chemicals, my problem is with iron. i get the exact same result from a
> > multivitamin with iron as I do by eating something cooked in cast iron.
> > I pointed this out to my md. back when I was a girl sprout and had
> > trouble on camp outs, and he did some sort of blood work and determined
> > I have problems metabolizing iron. I just don't seem to be able to flush
> > the excess out of my system fast enough, and I overload easily. It can
> > happen with just about any dietary mineral, although I understand that
> > people with the same problem with calcium have some particularly nasty
> > side effects like calcium deposits in the soft tissues in the eye - ick!
> >
> > margali
> >
> > --
> > http://homestead.deja.com/user.marilyntraber/index.html
> >
> >
> >
>
============================================================================
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> ------------------------------
>
> Date: Thu, 4 Jan 2001 22:08:22 EST
> From: LrdRas at aol.com
> Subject: Re: SC - SCA funds for alcohol.
>
> In a message dated 1/4/01 10:34:07 AM Eastern Standard Time,
> michael.gunter at fnc.fujitsu.com writes:
>
> << So anytime I wanted to use alcohol in cooking I had to pay for it
> myself. The four bottles of good brandy I used for one Coronation
> feast was a bit expensive.
>
> Yers,
>
> Gunthar >>
>
> I am surprised that any local folks would have the audacity to set stiffer
> restrictions than those imposed by the corporation itself. I am also of
the
> opinion that such 'rules' are unethical' and questionable. Have you
> approached your omsbudman about this? Control freaks are just as abhorrant
to
> a well run organization as anarchists. It is my understanding that
policies
> set by the Board encompass the entire SCA (USA) which is why the Boasrd is
> reticent to make 'official' rulings without much thought and research.
>
> Anyway pardon the strong tone, I ma just curious as to why people allow
> themselves to be controled to such an extent when the lawyers for the
> Corporation have already ;looked into the matter and came up with the
rules
> that were legally OK.
>
> Ras
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 22:13:55 EST
> From: LrdRas at aol.com
> Subject: Re: SC - Presents
>
> In a message dated 1/4/01 12:30:14 PM Eastern Standard Time,
> ekoogler at chesapeake.net writes:
>
> << folks
> got their daily alotment of iron much easier than we do now because we
don't
> cook nearly do much in iron.........
>
> Kiri >>
>
> Thanks for all the references to healthful amounts of iron released by
iron
> cookware. As I said ...no harmful amounts are released. :-)
>
> Ras
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 22:24:36 -0500
> From: Philip & Susan Troy <troy at asan.com>
> Subject: Re: SC - Greetings!
>
> Nikki McGeary wrote:
> >
> > As suggested by the list's introductory email, I write to introduce
> > myself...
> >
> > I am Lady Heloise Noailles-les-Brive of the Barony of Bhakail in the
> > East Kingdom. Mundanely I am Nikki McGeary of Philadelphia, PA.
> > I've been SCAdian since 1987. I LOVE cooking and feasting, as well
> > as dancing, singing, crochet, sewing, candlemaking and many other
> > things. I am a novice soteltie-maker, and I hope to learn the tricks
> > of the trade for creating sotelties. I look forward to chatting with
> > all of you!
>
> Hello and welcome, Lady Heloise!
>
> Gee, you wouldn't be coming to East Kingdom 12th Night in Nordenhall,
> would you? It's rumored there will be quite a few subtleties for the
occasion.
>
> Actually, I should probably ask the list overall... maybe even under its
> own header... who's coming to EK 12th Night in Kingston, NY a week from
> Saturday? I have various convoluted and sinister reasons for asking...
> not that I am Byzantine or anything.
>
> Adamantius,
> Østgardr, East
> - --
> Phil & Susan Troy
>
> troy at asan.com
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 22:30:30 -0500
> From: grizly at mindspring.com
> Subject: Re: Re: SC - SCA funds for alcohol.
>
> sca-cooks at ansteorra.org wrote:
> > >>. . . SNIP . . .Anyway pardon the strong tone, I ma just curious as to
why people allow themselves to be controled to such an extent when the
lawyers for the Corporation have already ;looked into the matter and came up
with the rules that were legally OK.
> Ras<<<<<<<<<<<<<
>
> Strong tone pardoned. I am with you in that people in general are looking
at these rules as cotrolling behavior dictation. What so many people fail
to realize is that the Corporate policy promulgated by attorneys is created
for the sole purpose of protecting the Corporation from potential litgation.
>
> Reality says that people will be oppositional/defiant and find ways to
have their own way about things. The rules and regulations give SCA, Inc.
plausible denaibility in issues of responsibility, as well as regulating the
behavior of its officers (of which local officers are part). They are realy
smart enough to realize they cannot control the thousands of people in the
far flung locales. they gotta protect the Corporate assets from Stupidity
At Large (tm) or plain unfortunate mistakes. YES, we need to follow the
rules and assist in maintaining the legal integrity. Also, YES, we need to
remember the reason these rules were developed . . . liability insurance
premiums. sure, there are high values and stuff, but primarily kicking this
whole issue to the legal committe was the issue of alcohol related liability
and insurance.
>
> So, if you decide that your local group is going to serve alcohol
purchased with SCa funds, then know that you are flying without a net, and
wide open for ALL legal responsibilty. In addition to sanctions from the
Corporate structure. You may put the SCA, Inc. at legal risk, too, so don't
do it, please. They may not regulate/legislate the behaviors of volunteer
citizens, but they have the right and responsibilty to sanction those they
feel endanger the welfare of the group. I and my comrades survive admirably
outside the official structure of the corporation by working as an
unofficial association of brewers who occasionally show up and donate 20 to
40 gallons of house brewed beer during the feast and/or festivities. We ask
permission of the event staff, and then take the entire show on ourselves.
we assume the financial and legal liability (sans generous occasional
donations to our newsletter that ALWAYS go to our newsletter). We check ID,
provide alternative beverages!
> !
> !
> and food when appropriate. Responsible consumption is our primary
message.
>
> my 2 lire.
>
> niccolo difrancesco
>
> ------------------------------
>
> Date: Thu, 4 Jan 2001 23:40:00 -0500
> From: harper at idt.net
> Subject: SC - EK 12th Night
>
> And it came to pass on 4 Jan 01, , that Philip & Susan Troy wrote:
>
> > Actually, I should probably ask the list overall... maybe even under its
> > own header... who's coming to EK 12th Night in Kingston, NY a week from
> > Saturday? I have various convoluted and sinister reasons for asking...
> > not that I am Byzantine or anything.
> >
> > Adamantius,
> > Østgardr, East
>
> My lord and I will be in attendence. And we're rendezvousing with
> his lady mother, who is a sometime lurker on this list (and whom
> some of you may have met at the Pennsic Potluck).
>
> I thought for a millisecond about entering the subtlety contest.
> When I heard that they were permitting (and even encouraging)
> teams, I decided that this was not for me. I don't do those kind of
> major subtleties. I will be bringing some sample goodies for the
> A&S display. Haven't quite decided which ones, yet.
>
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
>
> ------------------------------
>
> Date: Thu, 04 Jan 2001 23:06:59 -0500
> From: Philip & Susan Troy <troy at asan.com>
> Subject: SC - More on "Vatel"...
>
> 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
>
> ------------------------------
>
> End of sca-cooks V1 #2875
> *************************
>
>
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