[Sca-cooks] SCA Chef's 58 varieties

[lilinah at earthlink.net]

Here's the list i've compiled from posts so far. I've been served few
of the commonplace dishes folks have listed.

1. Tarte for an Ember Day - has been done, but isn't commonplace
2. Pea soup in various forms - served maybe once a year. I served one
for the German Boar Hunt
3. Honey and saffron tarts - ???
4. Mushroom pastries - maybe once a year
5. honeyed carrots - ??? Not around here
6. Jumbals - maybe served once in the not-quite three years i've been in...
7. Angels food - what's this?
8. Roast Beef in almost any form, with or without sauces - Doesn't
seem to be served here in the West with any frequency - although i
don't go to all the small Barony and Shire feasts, so i could have
missed it. Folks do grill steaks and beef on skewers at camping
events.
9. Savory Toasted Cheese - Sounds good. I've never had it.
10. Any kind of custard tart, usually served as a 9-inch pie - i've
done this and so have others. Are these supposed to be done in bread
pans (a rectangular coffin)? I've used high quality frozen crusts (no
margarine) for ease. I don't have a crew to cook before a feast, and
the last two feasts i head-cooked i was essentially homeless.
11. Modern stew recipes with the potatoes, etc., omitted - not around here!
12. Saffron rice served as a pilaf  - what do you mean? I served
saffron rice at my Persian feast
13. Pies of Paris (usually a pork and fruit filling)
14. Armoured Turnips - I was specifically asked not to serve it at
the Boar Hunt, but i've only been served it once in nearly 3 years.
15. Glazed Carrots - are these honeyed carrots, or glazed with
something savory? (not that they're "period" either way)
16. Onion Soup - Nope
17. Beef Barley Soup - Nope
18. Rice with Peas /Mushrooms - ee-yuw, not around here, thank goodness
19. Honey Butter - hasn't shown up at Kingdom or Principality feasts
20. Deadly Chicken (i.e., undercooked) - this has happened, but not
when i've been head cook
21. brie tarts - also fairly popular and cheerfully devoured.
22. Funges - I will confess that at both Boar Hunts i made this and
it was served for at least one Boar Hunt prior to my first, although
my recipe is different than that one - which had brown sugar in it
(gack!).
23. late-period pickled mushrooms - yes, i made these for the Boar
Hunt 2001. I don't think they'd been served in the almost 3 years
i've been in the SCA, though.
24. Rapes in Potage - don't think so
25. Crust of Tame Creatures
26. Pork Doucetty - nope
27. Gyngerbrede / Gingerbread / Gingrbred - this shows up at potlucks
28. Digby's Cheesecake - guess i'll look for this. We occasionally
get Maestro Martino's White Tart.
29. Icelandic Chicken - occasionally shows up at potlucks.
30. Mushroom and Onion Tarts - Is this a period recipe? Sounds good.
Maybe something like it has been served, but it doesn't show up often.

Now, maybe some of these that i haven't eaten have been served at
small-group feasts, such as Baronies or Shires, especially when they
are potlucks, but not at any Kingdom or Principality feasts...

Commonly served in the West:

31. Jack and Cheddar cheeses -- you know, "California, it's the
Cheese..." (ok, so maybe this advertisement isn't national, i've no
idea, but California is *THE* major dairy state in the US, the motto
or slogan or slotto of Wisconsin not withstanding).

32. Cameline Sauce:
This seems to be dying out. It still gets served, but certainly not
at every feast, and possibly not even once a year.

33. Sallat
some variation on the one in Forme of Curye. I've served it twice and
had it at many feasts. Salad, another California tradition.

34. Apple Moyle/Apple Moys/Apple Mus
I think that some variation on it has shown up once a year for the
last 3 years, but each chef has made such a very different dish in
both taste and texture that i haven't minded.

Generally "period" feasts around here seem to feature a variety of
different dishes - after all, the available corpus of recipes is
quite large and folks seem to be willing to experiment both as cooks
and as diners.

We've had a surprising number of Near Eastern feasts in the last year
or so, with "period" food, not modern stuff.

Well, we aren't up to 58 varieties yet...

Anahita