[Sca-cooks] SCA Slaughtering

[Kirsten Houseknecht]

please!  let me know.. and let me know at Pennsic.. i didnt see that class
listed, but maybe it got lost in all the listings (also, i am a merchant, so
i need to plan my "time off" way in advance)

i may not be strong enough in my right arm to do all the work alone.. but i
want to know *how*

also it makes it a lot easier for me to understand butcher terminology if i
actually see where on the beastie the "flat" the "eye round" and all of that
*is*.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Phlip" <phlip at 99main.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 5:47 PM
Subject: Re: [Sca-cooks] SCA Slaughtering


>
> Ene bichizh ogsen baina shuu...
>
> > were are you located mundanely??..
> > i will travel there if at all possible and be happy to get lessons on
> > slaughtering and butchering.. period or modern.
> >
> > i have been trying to get lessons on hunting and butchering deer out
here,
> > and no luck.
> > Kirsten
>
> Akim is in Tennessee, but I'm in CT, and I've been thinking of doing some
> butchering- in fact, I taught a class at Pennsic, starting with a lamb on
> the hoof, and serving it at the Potluck. I also took a veal calf for a MK
> Coronation, and took her down to kababs and a Crown Roast.
>
> Do I take it, you'd like to know if I butcher again?
>
> Phlip
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> ----- Original Message -----
> From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Tuesday, December 24, 2002 4:01 PM
> Subject: Re: [Sca-cooks] SCA Slaughtering
>
>
> > kirsten at fabricdragon.com
> > http://www.fabricdragon.com
> >
> > "Did you vote?  No?   Then don't come whining to me...."
> > ----- Original Message -----
> > From: "Diamond Randall" <ringofkings at mindspring.com>
> > To: <sca-cooks at ansteorra.org>
> > Sent: Tuesday, December 24, 2002 4:00 PM
> > Subject: [Sca-cooks] SCA Slaughtering
> >
> >
> > > [ Converted text/html to text/plain ]
> > >
> > > We just packed away our fourth deer into the freezer here at
Cumberland
> > Centre
> > > yesterday.  Looks like we should get 10 to 16 this year for spring and
> > summer
> > > feasting.  I am particularly hoping to blast the big 10 pointer who
has
> > been
> > > damaging
> > > the orchard so badly this fall.  In butchering the two deer yesterday,
> > Jon,
> > > our
> > > site caretaker, mentioned that he had been asked to teach classes on
> > > butchering
> > > animals (in a period manner rather than modern cuts) on several
> ocassions
> > and
> > > that he
> > > had refused.  Curious, I asked why, as he always was teaching one
classs
> > or
> > > another.
> > > It seems that he had insisted that he teach the whole process from
live
> > animal
> > > to
> > > butchered product.  The particular unnamed laurels (and other folks as
> > well)
> > > who
> > > had repeatedly asked for classes could not apparently handle the
actual
> > > (humane) slaughter,
> > > gutting and skinning process and only wanted to see the cutting up of
a
> > > cleaned
> > > and headless carcass.  Not to say all of our laurels and cooks here
are
> > > faint-hearted, but
> > > is this the case in other kingdoms too?  Is the realism of slaughter
and
> > > processing (and
> > > a lot more neatly done  than real mundane processing practices) just
too
> > much
> > > to
> > > expect to be acceptable, no matter how period the practice?  I know
> > > that similar objections have been brought up for such classes at
> Pennsics
> > too.
> > > Are there mostly a bunch of wimps out there for the main part cooking
> for
> > the
> > > SCA?
> > > I know several on this list who wouldn't hesitate for a minute, but
are
> we
> > the
> > > far end
> > > of the curve?  As the Centre is a working farm, we thought nothing of
> > shooting a
> > > fat
> > > piglet right outside the kitchen and serving it up hours later at
feast
> > with
> > > no complaints.
> > > How does the list feel..... should we prefer the sanitized packaged
> meats
> > from
> > > the
> > > supermarket (and I really don't trust just how fresh it really is) or
go
> > > agressively to
> > > promote our own processing of animals (getting a superior product
IMO)?
> > > Wimps or not?
> > >
> > > Akim
> > >
> > > --- Diamond Randall
> > > --- ringofkings at mindspring.com[1]
> > > --- EarthLink: The #1 provider of the Real Internet.
> > >
> > >
> > > ===References:===
> > >   1. mailto:ringofkings at mindspring.com
> > >
> > > _______________________________________________
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> > >
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