[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1298 - 17 msgs

Fri Jan 18 22:31:25 PST 2002

 The hotter the syrup, the heavier the candy. 254 degrees for divinity and
the syrup in 2 parts, 238 degrees and 285 degrees for nougat. Egg whites
just holding shape for divinity, very stiff for nougat. Dry day for both
particularly if the nougat is made with honey as it absorbs water.

----- Original Message -----
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 18, 2002 6:57 PM
Subject: Sca-cooks digest, Vol 1 #1298 - 17 msgs

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> Today's Topics:
>
>    1. Re: OT-weather (lilinah at earthlink.net)
>    2. Re: OT-weather (Michael Newton)
>    3. Re: Re: Nasty flavors- (Mark.S Harris)
>    4. What's Period?!? (Dan Phelps)
>    5. Re: nougat pstmortem (david friedman)
>    6. Re: What's Period?!? (david friedman)
>    7. Re: Re: Peacefull Cloisters, was Backyards in NYC (chirhart_1)
>    8. Re: OT-weather (XvLoverCrimvX at aol.com)
>    9. Re: OT-weather (chirhart_1)
>   10. Re: OT-weather (Bronwynmgn at aol.com)
>   11. Re: OT-weather (Sue Clemenger)
>   12. Re: farewell (Sue Clemenger)
>   13. Re: Kitchen fits (Sue Clemenger)
>   14. Re: Re: Foodie Peerage Ceremonies (Steve)
>   15. Re: Nasty flavors (Diamond Randall)
>   16. Re: OT-weather (Steve)
>   17. Stuffed carrot recipes from Granado (Robin Carroll-Mann)
>
> --__--__--
>
> Message: 1
> From: lilinah at earthlink.net
> Date: Fri, 18 Jan 2002 14:09:21 -0800
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OT-weather
> Reply-To: sca-cooks at ansteorra.org
>
> From: upsxdls_osu at ionet.net
> >There is currently a mix of sleet and snow falling in the Shire of
> >Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace
> >else please
> >accept delivery?
> >
> >Liadan
>
> Uh, no thanks. There was frost on the grass and i had to scrape ice
> off all the windows of my car this morning - and i'm currently on the
> island of Alameda, in the San Francisco Bay - this is NOT normal.
>
> Now don't imagine i'm on a rock surrounded by water. Alameda is not
> real "far out": it's connected to the city of Oakland by several
> bridges that are one block long or less.
>
> Anahita
>
> --__--__--
>
> Message: 2
> From: "Michael Newton" <melcnewt at netins.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] OT-weather
> Date: Fri, 18 Jan 2002 16:13:17 -0600
> Reply-To: sca-cooks at ansteorra.org
>
> I can with all surety tell you that NorthEast Iowa and Sw Wisconsin
doesn't
> want it. Have fun with God's gift to you.
>
> Thorbjorn
> ----- Original Message -----
> From: <upsxdls_osu at ionet.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, January 18, 2002 2:54 PM
> Subject: [Sca-cooks] OT-weather
>
>
> > All,
> > There is currently a mix of sleet and snow falling in the Shire of
> > Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace else
> please
> > accept delivery?
> >
> > Liadan
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> ---
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>
> --__--__--
>
> Message: 3
> Date: Fri, 18 Jan 2002 16:08:01 -0600
> From: "Mark.S Harris" <mark.s.harris at motorola.com>
> Organization: Motorola Semiconductor Products Sector
> To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Re: Nasty flavors-
> Reply-To: sca-cooks at ansteorra.org
>
> Phlip asked:
> > Anything else that someone feels is a particularly
> > nasty flavor in common foodstuffs?
>
> vegetables.   :-)
>
> Stefan
>
> --__--__--
>
> Message: 4
> From: "Dan Phelps" <phelpsd at gate.net>
> To: <sca-cooks at ansteorra.org>
> Date: Fri, 18 Jan 2002 17:35:57 -0800
> Subject: [Sca-cooks] What's Period?!?
> Reply-To: sca-cooks at ansteorra.org
>
> His Grace wrote:
>
> > I think that goes with my story of the kingdom that once awarded a
> > Laurel for photography.
>
> Well, truth to tell it can be argued that glass lens are period, as are
> "cameras" ...yet not in combination and of course you can forget about
film
> entirely.. ;-?
>
> Daniel Raoul
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> --__--__--
>
> Message: 5
> Date: Fri, 18 Jan 2002 14:58:12 -0800
> To: sca-cooks at ansteorra.org
> From: david friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] nougat pstmortem
> Reply-To: sca-cooks at ansteorra.org
>
> >As you all may remember, I've been fiddling with nougats recently. We had
> >our baronial A&S championship this past weekend, and I entered a soft
nougat
> >from the Manuscrito Anonimo, among other things.  The dish is called
> >mu'aqqad of sugar, and calls for a syrup of rosewater and sugar in a 2:1
> >ratio.  Heat the syrup, then whip the eggwhites until they are foamy.
When
> >the syrup is ready, toss the eggwhites in the pot on top of the syrup and
> >beat steadily until the mixture takes on a pasty consistency.  Add equal
> >weights of almonds and pistachios, and serve.
> >
> >The resulting nougat was very soft, and did not harden much even in the
> >freezer.  It was a rather humid night, which may have had some effect.
> >Also, modern white nougat recipes involve adding the syrup to the
eggwhites
> >in a slow stream, rather than dumping the eggwhites in on the sugar.
From
> >what I understand of sugar syrups, the hotter the syrup, the harder the
> >resulting candy.  I had the syrup at about 330 degrees.
>
>
> I don't think that can be right. Note that the recipe specifies
> removing the syrup from the fire so as to let it cool slightly. I
> would think that a syrup at 330 would crystalize under those
> circumstances--am I wrong?
>
> The Hulwa from Ibn al Mubarad as I do it seems much more like what
> you are trying to do--essentially a divinity. I do that with a much
> higher ratio of sugar to water (5 parts sugar to 1 of water). I can't
> imagine anyone first mixing rosewater with sugar at 2:1 and then
> boiling away most of the rosewater, which is what you seem to be
> describing--what's the point?
>
> Of course, that raises the possibility that I might be
> misinterpreting the Hulwa. Maybe these are really the same recipe
> ("Hulwa" is a very broad term, so that Mu'aqqad might be considered a
> hulwa--note the name of the implement used for the beating--and the
> recipes are fairly similar), with the Andalusian giving the
> proportions, the later middle eastern recipe not. Back to the kitchen.
>
>
> >I beat the
> >eggwhites to the hard-peak stage,
>
>
> The original says "until they give up their foam." For Hulwa I beat
> them foamy, not stiff.
>
> --
> David/Cariadoc
> http://www.daviddfriedman.com/
>
> --__--__--
>
> Message: 6
> Date: Fri, 18 Jan 2002 15:27:41 -0800
> To: sca-cooks at ansteorra.org
> From: david friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] What's Period?!?
> Reply-To: sca-cooks at ansteorra.org
>
> >His Grace wrote:
> >
> >>  I think that goes with my story of the kingdom that once awarded a
> >>  Laurel for photography.
> >
> >Well, truth to tell it can be argued that glass lens are period, as are
> >"cameras" ...yet not in combination and of course you can forget about
film
> >entirely.. ;-?
>
> I don't think the person in question was using a camera oscura.
> --
> David Friedman
> Professor of Law
> Santa Clara University
> ddfr at best.com
> http://www.daviddfriedman.com/
>
> --__--__--
>
> Message: 7
> From: "chirhart_1" <chirhart_1 at netzero.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Re: Peacefull Cloisters, was Backyards in NYC
> Date: Fri, 18 Jan 2002 18:44:58 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> There she gos again .Mind traveling!!! Dont forget to check the bags under
> your eyes. hehe      Chirhart (Her never surprised master)
> She likes going for a drive in her eck-en-karr.....
>
> ----- Original Message -----
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, January 18, 2002 3:45 PM
> Subject: Re: [Sca-cooks] Re: Peacefull Cloisters, was Backyards in NYC
>
>
> > Enchanting.  What a wonderful plan.  It was like stroking my harried
mind.
> > I'll be up after the snow, at least in my mind.
> > Olwen
> >
>
>
> ----------------------------------------------------
> Sign Up for NetZero Platinum Today
> Only $9.95 per month!
> http://my.netzero.net/s/signup?r=platinum&refcd=PT97
>
> --__--__--
>
> Message: 8
> From: XvLoverCrimvX at aol.com
> Date: Fri, 18 Jan 2002 18:56:10 EST
> Subject: Re: [Sca-cooks] OT-weather
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> In a message dated 1/18/02 4:29:07 PM Eastern Standard Time,
> olwentheodd at hotmail.com writes:
>
> << >All,
>  >There is currently a mix of sleet and snow falling in the Shire of
>  >Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace else
>  >please
>  >accept delivery?
>  >
>  >Liadan >>
>
>
> Honey, send it all down to Richmond, Va!!!!! We need to get our exams
> cancelled!!! Send all of it!!!
>
> Misha
>
> --__--__--
>
> Message: 9
> From: "chirhart_1" <chirhart_1 at netzero.net>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] OT-weather
> Date: Fri, 18 Jan 2002 19:12:43 -0500
> Reply-To: sca-cooks at ansteorra.org
>
> Ya got my share me buc-o.     Capn chirhart  (Mind ye-o-the yellow
stuff!!)
> ----- Original Message -----
> From: <XvLoverCrimvX at aol.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, January 18, 2002 6:56 PM
> Subject: Re: [Sca-cooks] OT-weather
>
>
> > In a message dated 1/18/02 4:29:07 PM Eastern Standard Time,
> > olwentheodd at hotmail.com writes:
> >
> > << >All,
> >  >There is currently a mix of sleet and snow falling in the Shire of
> >  >Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace
else
> >  >please
> >  >accept delivery?
> >  >
> >  >Liadan >>
> >
> >
> > Honey, send it all down to Richmond, Va!!!!! We need to get our exams
> > cancelled!!! Send all of it!!!
> >
> > Misha
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
> ----------------------------------------------------
> Sign Up for NetZero Platinum Today
> Only $9.95 per month!
> http://my.netzero.net/s/signup?r=platinum&refcd=PT97
>
> --__--__--
>
> Message: 10
> From: Bronwynmgn at aol.com
> Date: Fri, 18 Jan 2002 19:41:17 EST
> Subject: Re: [Sca-cooks] OT-weather
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 1/18/2002 3:56:56 PM Eastern Standard Time,
> upsxdls_osu at ionet.net writes:
>
>
> > There is currently a mix of sleet and snow falling in the Shire of
> > Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace else
> > please
> > accept delivery?
> >
> >
>
> I think we are getting it whether we accept delivery or not...they are
> calling for anywhere from 4-12 inches of snow, depending on which weather
> report you get, with very heavy, possibly blizzard conditions tomorrow
> afternoon, here in Lancaster, PA.
>
> Brangwayna Morgan
>
> --__--__--
>
> Message: 11
> Date: Fri, 18 Jan 2002 18:33:13 -0700
> From: Sue Clemenger <mooncat at in-tch.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OT-weather
> Reply-To: sca-cooks at ansteorra.org
>
> Send it south to TX? I'm sure they could use some real weather <beg>,
> and besides, my brother (who lives in the Dallas area) misses
> snow.....I'm sure <g>.
> --Maire
>
> upsxdls_osu at ionet.net wrote:
> >
> > All,
> > There is currently a mix of sleet and snow falling in the Shire of
> > Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace else
please
> > accept delivery?
> >
> > Liadan
>
> --__--__--
>
> Message: 12
> Date: Fri, 18 Jan 2002 18:44:28 -0700
> From: Sue Clemenger <mooncat at in-tch.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] farewell
> Reply-To: sca-cooks at ansteorra.org
>
> Hey, good luck....getting laid off s*cks.....
> Can you get a yahoo account, and access it through your local library?
> Some of our local members do it that way.....
> --Maire (we'll keep the tea and tim-tams ready for you <g>)
>
> Jennifer Thompson wrote:
> >
> > Sorry to take your time with something off topic, but I wanted to thank
> > everyone for allowing me to listen in and sometimes even contribute to
your
> > discussions.
> >
> > The sale of my company has been finalized and I (with my usual blend of
> > optimism and realism) fully expect to be laid off. There, this email
address
> > will be inactive on short notice, so I'm unsubscribing now rather than
try
> > to do so in the final rush.
> >
> > Unfortunately, my email access from home is sporadic at best, so it will
be
> > a while before I am able to participate in an online community again.
When
> > that opportunity arises, you'll see me back in my usual corner, teacup
in
> > hand.
> >
> > Lann / Jennifer in Texas
>
> --__--__--
>
> Message: 13
> Date: Fri, 18 Jan 2002 18:51:42 -0700
> From: Sue Clemenger <mooncat at in-tch.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Kitchen fits
> Reply-To: sca-cooks at ansteorra.org
>
> Aww, Finn....can't a girl *dream*?....He's got such _great_ hair.....
> --Maire
>
> Druighad at aol.com wrote:
> >
>
> > BTW ladies of the list, you all saw the pic's of Wixie and Muiredach,
and
> > I've patiently put up with the comments on my love's appearance(the man
not
> > the dog) and I'll happily tell you that he's off limits.
>
> --__--__--
>
> Message: 14
> Date: Fri, 18 Jan 2002 18:06:07 -0800
> To: sca-cooks at ansteorra.org
> From: Steve <s.mont at verizon.net>
> Subject: Re: [Sca-cooks] Re: Foodie Peerage Ceremonies
> Reply-To: sca-cooks at ansteorra.org
>
> --
>
> >
> >Such a good protege.  'Twould be the third win for Altavia but not for me
> >personally.  Remember that Duchess Natalya was the Altavian combatant
last
> >August, not I.  [And a close battle it was!  I definately want to
> >/s/h/a/n/g/h/a/i/ persuade THL Mairin to work with our kitchen on our
next
> >major feast.]
> >
> >Some wags on the Caid list are suggesting that Caid select its Crown by
an
> >Iron Chef combat, and that I should win.  [Yah, right.]  Rav actually
> >suggested a chili cook-off, which I initially pooh-pooh'ed, but upon
close=
> r
> >examination of Cervantes just might be barely conceivable in the SCA
conte=
> xt
> >with a sufficiently open mind.  [See Food-tomatoes-msg in the
Flori-Thingi=
> e
> >for more details.]
> >
> >Selene
> Yes, Boss, Whatever You Say.  I know who cooked last time, remember I was
> right beside her.  :)  But, since Altavia will have won it three times, it
> should be IC Caid, not IC Altavia.  :)
>
> =C6duin
> --
>
>
> --__--__--
>
> Message: 15
> From: "Diamond Randall" <ringofkings at mindspring.com>
> To: "sca-cooks" <sca-cooks at ansteorra.org>
> Date: Fri, 18 Jan 2002 19:59:54 -0800
> Subject: [Sca-cooks] Re: Nasty flavors
> Reply-To: sca-cooks at ansteorra.org
>
> [ Converted text/html to text/plain ]
>
> >>>Anything else that someone feels is a particularly nasty flavor in
common
> foodstuffs?
> >>>Phlip
>
> Yeah, some of the bleu cheeses.  I never liked the pukey taste of what I
> called "Row fart" cheese as a kid.  Nor does horehound appeal
particularly.
> LOVE sardines (big ole stinky Possum Brand) and anchovies though.  Never
cared
> much for grapefruit flesh (older varieties were too bitter 30 years ago)
but
> some of the new ones are sweet enough to occassionaly
> semi-enjoy.  Wild about the tase of Fresca soda.  Go figure.  I would
suppose
> much of what some folks consider nasty is really just a lack of acquiring
a
> taste with some familiarity of it.  However, with most of my nasty tastes
list
> above, I see no reason to try to acquire a taste for them.  There is too
much
> variety that tastes GOOD to sample yet.
>
> Akim Yaroslavich
> "No glory comes without pain"
>
> --- Diamond Randall
> --- ringofkings at mindspring.com[1]
> --- EarthLink: The #1 provider of the Real Internet.
>
>
> ===References:===
>   1. mailto:ringofkings at mindspring.com
>
>
> --__--__--
>
> Message: 16
> Date: Fri, 18 Jan 2002 18:18:00 -0800
> To: sca-cooks at ansteorra.org
> From: Steve <s.mont at verizon.net>
> Subject: Re: [Sca-cooks] OT-weather
> Reply-To: sca-cooks at ansteorra.org
>
> --
> Sorry, Melee event and Kingdom War Practice tomorrow.  Caid don't want no
> stinking snow.  :)
>
> =C6duin
>
> At 02:09 PM 01/18/2002 -0800, you wrote:
>
> >From: upsxdls_osu at ionet.net
> >>There is currently a mix of sleet and snow falling in the Shire of
> >>Mooneschadowe, Northern Ansteorra (Stillwater, OK). Would someplace
> >>else please
> >>accept delivery?
> >>
> >>Liadan
> >
> >Uh, no thanks. There was frost on the grass and i had to scrape ice
> >off all the windows of my car this morning - and i'm currently on the
> >island of Alameda, in the San Francisco Bay - this is NOT normal.
> >
> >Now don't imagine i'm on a rock surrounded by water. Alameda is not
> >real "far out": it's connected to the city of Oakland by several
> >bridges that are one block long or less.
> >
> >Anahita
>
> --
>
>
> --__--__--
>
> Message: 17
> From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
> To: sca-cooks at ansteorra.org
> Date: Fri, 18 Jan 2002 21:58:14 -0500
> Subject: [Sca-cooks] Stuffed carrot recipes from Granado
> Reply-To: sca-cooks at ansteorra.org
>
> Here are the two recipes I was discussing earlier.
>
> Source: Diego Granado, _Libro del arte de cozina_ (Spanish, 1599)
> Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
>
>
> Zanahoria rellena
>
> Las zanahorias han de ser gordas, y lisas, y luego limpiarlas muy
> bien, y cortarlas en trozos no grandes, y sacarles el corazon sin
> que se quiebre el trozo, y echarles a cozer en agua caliente, y en
> estados muy tiernas, sacarlas y escurrirles el agua, y tener
> azucar, almendras, y nuezes, muy majado todo, y amassarlo con
> agua de azahar, y echarle un poco de pimienta, y clavos y canela,
> todo muy bien mezclado, y rellenar las zanahorias con ello, y
> luego batir huevos, y embolverlas alli, y echarlas a freir, y bolverlas
> a los huevos tantas vezes, hasta que se acaben, y mientras mas
> cubiertas, mejor: luego enmelarlas, y echarles su azucar y canela
> por cima.
>
> Stuffed carrot
>
> The carrots must be fat, and evenly-shaped, and then clean them
> very well, and cut them into pieces that are not very big, and
> remove the core without breaking the pieces, and cast them to
> cook in hot water, and when they are very tender, remove them and
> drain off the water, and have sugar, almonds, and walnuts, all well
> ground, and knead it with orange-flower water, and cast in a little
> pepper, and cloves and cinnamon, all very well mixed, and stuff the
> carrots with it, and then beat eggs, and coat them [the carrots]
> there, and cast them to fry, and coat them with the eggs as many
> times, until they are finished*, and meanwhile, the more covered
> they are, the better: then smear them with honey, and cast your
> sugar and cinnamon on top.
>
> * note: I think this means until the eggs are used up.
>
>
> Zanahoria encan~utada
>
> Para tres libras de zanahorias es menester un azumbre de miel, y
> media libra de nuezes, y media de almendras, y media onza de
> clavos y canela, y gengibre, y mondar las zanahorias, y sacado lo
> de dentro, echar a cozer los can~utos, y de la mitad de la miel
> pura: y despues que esten cozidos, y conservados, sacarlos en un
> plato, y echar en la miel lo que les sacaron, y cuezan en aquello
> miel, hasta que este conservado, y apartarlo, y tostar las
> almendras, y un poco de miel, y de que esten medio tostadas,
> echar las nuezes, y rebolverlo todo junto, y echar las especias,
> que son menester, y despues, hinchir los can~utos de aquel
> azucar.
>
> Hollowed carrot
>
> For three pounds of carrots, one azumbre of honey is necessary,
> and half a pound of walnuts, and half of almonds, and half an ounce
> of cloves and cinnamon, and ginger, and peel the carrots, and
> remove the interior, and cast the canes to cook in the midst of the
> pure honey, and when they are cooked and preserved, remove
> them to a plate, and cast what you took out of them into the
> honey, and cook it in that honey, until it is preserved, and set it
> aside, and toast the almonds, and a little honey, and when they
> are half toasted, cast in the walnuts, and stir it all together, and
> cast in the spices that are necessary, and then fill the canes with
> that sugar.
>
> Translation notes:
>
> "can~uto" means a cane, pipe, or tube -- something which is
> cylindrical and hollow.
>
> "azumbre" is a unit of volume equal to about 2 liters.
>
> "azucar" (literally "sugar") seems to be used here to mean a sweet
> mixture.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
>
>
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> End of Sca-cooks Digest
>