[Sca-cooks] Re: Sca-cooks digest, Vol 1 #2538 - 16 msgs

Sun Sep 29 11:21:52 PDT 2002

I have a question for the group.  I have been looking for a recipe to cook,
and I
found  one I like, called "cheese and flour cake", out of a medieval
andalusian cookbook.  The name is "La Cocina Arabigoandaluza", translated
from Arabic into Spanish by Fernando de la Granja Santamaria and from
Spanish into English by Melody Asplund-Faith.

The question, is that I can't find much information on this book except
what's on cariadoc's miscellany.  The receipe is nice, but I'd like to find
out more about the book.  I.E., I want to use this recipe in for Ansteorra's
Laurel's prize tourney, and I'd like to know more about it.

Please help

David Seguin
aka Pubear of Bjornsborg

----- Original Message -----
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, September 29, 2002 12:00 PM
Subject: Sca-cooks digest, Vol 1 #2538 - 16 msgs

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> Today's Topics:
>
>    1. Re: herbivores, carnivores, omnivores (vongraph)
>    2. herring substitute (Morgana Abbey)
>    3. Re: herring substitute (Phlip)
>    4. Re: herring substitute (Phil Troy/ G. Tacitus Adamantius)
>    5. Re: Re: Sca-cooks] Taunting a Maire... was Picking
>        onCanadians??TOTALLY OT OOP (Susan Fox-Davis)
>    6. Remove remove (Phlip)
>    7. Re: Remove remove (BaronessaIlaria at aol.com)
>    8. kitchen stewards (jenne at fiedlerfamily.net)
>    9. herring substitute (johnna holloway)
>   10. Re: kitchen stewards (Phil Troy/ G. Tacitus Adamantius)
>   11. Re: Allergies and cookie exchange (Kolfrosta)
>   12. Re: Re: Sca-cooks] Taunting a Maire... was Picking
>        onCanadians??TOTALLY OT OOP (Sue Clemenger)
>   13. Re: Brandwayna was [Sca-cooks] kitchen stewards (Sue Clemenger)
>   14. Re: kitchen stewards (A F Murphy)
>
> --__--__--
>
> Message: 1
> Date: Sat, 28 Sep 2002 14:43:00 -0400
> From: vongraph <vongraph at comcast.net>
> Subject: Re: [Sca-cooks] herbivores, carnivores, omnivores
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
>
>
> >
> > I believe the basic premise above is wrong or at least overly
simplistic.
> >
> > The evolvement of the eyes probably has more to do with what eats
> > you rather than what you eat.
>
> I agree that it was over simplification, how about the grazers (hunted)
have
> eyes on side of head. mine are on the front:) And bears to are omnivore
> actually. Most carnivores (as we think of them) are actualy to a degree
> omnivore, the ones that are pure carnivore, the big cats etc are more the
> extreme than the average.
>
> YIS, Elric
>
>
>
> --__--__--
>
> Message: 2
> To: Sca-cooks at ansteorra.org
> Date: Sat, 28 Sep 2002 15:02:42 -0400
> From: Morgana Abbey <morgana.abbey at juno.com>
> Subject: [Sca-cooks] herring substitute
> Reply-To: sca-cooks at ansteorra.org
>
> So I picked out the Masked Ball menu without checking into one issue.
> Fresh/frozen herring.  Unless I can substitute something else, I'll be
> swapping dishes.  A website I checked suggested something like smelt or
> perch as a substitute.
>
> Anyone know if this is accurate?  I can get smelt or perch!
>
> Morgana
>
> ________________________________________________________________
> GET INTERNET ACCESS FROM JUNO!
> Juno offers FREE or PREMIUM Internet access for less!
> Join Juno today!  For your FREE software, visit:
> http://dl.www.juno.com/get/web/.
>
> --__--__--
>
> Message: 3
> From: "Phlip" <phlip at 99main.com>
> To: <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] herring substitute
> Date: Sat, 28 Sep 2002 15:27:55 -0400
> Reply-To: sca-cooks at ansteorra.org
>
> Where are you, and what is the recipe?
>
> Phlip
>
> ----- Original Message -----
> From: "Morgana Abbey" <morgana.abbey at juno.com>
> To: <Sca-cooks at ansteorra.org>
> Sent: Saturday, September 28, 2002 3:02 PM
> Subject: [Sca-cooks] herring substitute
>
>
> > So I picked out the Masked Ball menu without checking into one issue.
> > Fresh/frozen herring.  Unless I can substitute something else, I'll be
> > swapping dishes.  A website I checked suggested something like smelt or
> > perch as a substitute.
> >
> > Anyone know if this is accurate?  I can get smelt or perch!
> >
> > Morgana
> >
> > ________________________________________________________________
> > GET INTERNET ACCESS FROM JUNO!
> > Juno offers FREE or PREMIUM Internet access for less!
> > Join Juno today!  For your FREE software, visit:
> > http://dl.www.juno.com/get/web/.
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
>
> --__--__--
>
> Message: 4
> Date: Sun, 29 Sep 2002 01:40:39 -0400
> To: sca-cooks at ansteorra.org
> From: "Phil Troy/ G. Tacitus Adamantius" <adamantius.magister at verizon.net>
> Subject: Re: [Sca-cooks] herring substitute
> Reply-To: sca-cooks at ansteorra.org
>
> Also sprach Morgana Abbey:
> >So I picked out the Masked Ball menu without checking into one issue.
> >Fresh/frozen herring.  Unless I can substitute something else, I'll be
> >swapping dishes.  A website I checked suggested something like smelt or
> >perch as a substitute.
> >
> >Anyone know if this is accurate?  I can get smelt or perch!
>
> Herring is kind of a fishy, oily-type fish. Both smelt and perch
> (most of the varieties I've seen, anyway) are fairly lean, white
> fish. I kind of think smelts or perch might be seen as close in size
> and shape (although perch can be _much_ larger than herring), but
> they're not very close in flavor. How are the fish being used? I'm
> thinking small mackerel or some kind of jack probably come pretty
> close. If it's just a matter of the meat, you might find bluefish
> would work.
>
> Adamantius
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
> -DONALD FOSTER
>
> --__--__--
>
> Message: 5
> Date: Sat, 28 Sep 2002 23:46:54 -0700
> From: Susan Fox-Davis <selene at earthlink.net>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Re: Sca-cooks] Taunting a Maire... was Picking
>  onCanadians??TOTALLY OT OOP
> Reply-To: sca-cooks at ansteorra.org
>
> The conspiracy to make the magic happen for everyone else.  You know, THE
> Conspiracy.
>
> <wink wink>  Selene C.
>
> Sue Clemenger wrote:
>
> > *blink, blink*
> > We're a conspiracy?
> > --maire, stealth laurel
> >
> > Susan Fox-Davis wrote:
> > >
> > > My proto-peer advice for the online vigil:  Welcome to The Conspiracy.
> >
>
>
> --__--__--
>
> Message: 6
> From: "Phlip" <phlip at 99main.com>
> To: "SCA-Cooks" <Sca-cooks at ansteorra.org>
> Date: Sun, 29 Sep 2002 02:51:04 -0400
> Subject: [Sca-cooks] Remove remove
> Reply-To: sca-cooks at ansteorra.org
>
> Anybody know where Alys' article on "Remove remove- it's course, of
course"
> is webbed? Thought it was in the Florilegium, but I couldn't find it....
>
> Phlip
>
>
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
>
>
> --__--__--
>
> Message: 7
> From: BaronessaIlaria at aol.com
> Date: Sun, 29 Sep 2002 02:57:08 EDT
> Subject: Re: [Sca-cooks] Remove remove
> To: sca-cooks at ansteorra.org
> Reply-To: sca-cooks at ansteorra.org
>
> In a message dated 09/29/2002 2:53:20 AM Eastern Daylight Time,
> phlip at 99main.com writes:
>
> > Anybody know where Alys' article on "Remove remove- it's course, of
course"
> >  is webbed?
>
> There's a link on the Serve It Forth homepage:
> http://dialup.pcisys.net/~mem/sif_home.html
>
> --__--__--
>
> Message: 8
> From: jenne at fiedlerfamily.net
> Date: Sun, 29 Sep 2002 09:32:37 -0400 (EDT)
> To: <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] kitchen stewards
> Reply-To: sca-cooks at ansteorra.org
>
> > Also sprach jenne at fiedlerfamily.net:
> > >At one point, I was threatening to be the kitchen steward for an event.
> > >
> [snipped description]
> >
> > Oh, you mean a real steward, in the modern food service sense, (and
> > probably a combination of several period kitchen jobs).
>
> Oh, wow. I didn't know that was something there was a name for in modern
> food service. The jobs I was talking about just seemed like meta-jobs that
> it would be good to get done by _someone_ when you have multiple cooks
> using the same facilities.
>
> So, what period titles do people know of (yes, I KNOW I can go look in
> _Babee's book_ et al) for various food-related activities.
>
> BTW, I was doing handwashing at an event this weekend that would
> definitely have benefited from a Master of the Hall to make sure the
> various cooks, servers, handwashers, etc. didn't get in each others' ways.
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "I didn't gnaw my way to the top of the food chain to have to put up with
> meat machismo, boyo."
>
>
> --__--__--
>
> Message: 9
> Date: Sun, 29 Sep 2002 09:44:09 -0400
> From: johnna holloway <johnna at sitka.engin.umich.edu>
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] herring substitute
> Reply-To: sca-cooks at ansteorra.org
>
> I would think that the variations would be what sort of recipe you are
> doing, the amounts needed, and the budget? Can you afford an expensive
> substitute? Or perhaps herrings for head table and something else for
> the main serving. Perhaps the original sources suggested substitutes.
> They often did.
>
> Johnnae llyn Lewis  Johnna Holloway
>
> From Morgana Abbey:
> > >So I picked out the Masked Ball menu without checking into one issue.
> > >Fresh/frozen herring.  Unless I can substitute something else, I'll be
> > >swapping dishes.  A website I checked suggested something like smelt or
> > >perch as a substitute.Anyone know if this is accurate?  I can get smelt
or perch!
>
> --__--__--
>
> Message: 10
> Date: Sun, 29 Sep 2002 10:38:34 -0400
> To: sca-cooks at ansteorra.org
> From: "Phil Troy/ G. Tacitus Adamantius" <adamantius.magister at verizon.net>
> Subject: Re: [Sca-cooks] kitchen stewards
> Reply-To: sca-cooks at ansteorra.org
>
> Also sprach jenne at fiedlerfamily.net:
> >BTW, I was doing handwashing at an event this weekend that would
> >definitely have benefited from a Master of the Hall to make sure the
> >various cooks, servers, handwashers, etc. didn't get in each others'
ways.
>
> Service issues (as in food service, that is) seem to be a fairly
> frequent source of problems at Eastern events. Yeah, that was a
> pretty big event, and I can imagine coordinating the activities of
> the servers would have been a difficult job.
>
> On the Good News side of things (in addition to Lady Jadwiga bringing
> a lot of laving equipment and scented waters for people to wash their
> hands before dinner, that is), Lady Brangwayna Morgan was inducted
> into the Order of the Manche, the East Kingdom's A&S order of high
> merit, yesterday, by Andreas II and Isabella II.
>
> For various reasons, I had been unable to take part in the
> traditional group mugging that takes place in the back of the Hall on
> such occasions, and was only able to speak to Lady Brangwayna
> afterwards.
>
> I realized that I couldn't remember which of the two order medallions
> around her neck (that I noticed at the time, anyway) was the one she
> had just received, and while this could simply be a sign of the onset
> of senility on my part, I think it also indicates that I and a lot of
> other people have been thinking of Brangwayna as a de facto Manche
> and Silver Crescent for quite a while now. I'm glad it was finally
> formalized by the Crown ;-).
>
> Adamantius
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
> -DONALD FOSTER
>
> --__--__--
>
> Message: 11
> Date: Sun, 29 Sep 2002 10:56:23 -0400
> To: sca-cooks at ansteorra.org
> From: Kolfrosta <kolfrosta at earthlink.net>
> Subject: Re: [Sca-cooks] Allergies and cookie exchange
> Reply-To: sca-cooks at ansteorra.org
>
> Ewwwwwww corn chip cookies.  To quote the estemed Sean Connery, "How
> revolting."  I was actually thinking nut, peanut, chocolate (heaven
> forbid), fruit allergies. LOL
>
> Frost
>
>
> >Corn.  Don't send me corn chip cookies.  Too much corn oil can make me
bad
> >too.
> >Olwen, Frito lover, how sad
>
>
> --__--__--
>
> Message: 12
> Date: Sun, 29 Sep 2002 09:26:32 -0600
> From: Sue Clemenger <mooncat at in-tch.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Re: Sca-cooks] Taunting a Maire... was Picking
>  onCanadians??TOTALLY OT OOP
> Reply-To: sca-cooks at ansteorra.org
>
> Oooooh! (light goes on over Maire's head).  Yeah, yeah, *that*
> conspiracy.....Them....yeah.....
> --maire, subsiding back into Sunday-morning torpor.....
>
> Susan Fox-Davis wrote:
> >
> > The conspiracy to make the magic happen for everyone else.  You know,
THE
> > Conspiracy.
> >
> > <wink wink>  Selene C.
> >
> > Sue Clemenger wrote:
> >
> > > *blink, blink*
> > > We're a conspiracy?
> > > --maire, stealth laurel
> > >
> > > Susan Fox-Davis wrote:
> > > >
> > > > My proto-peer advice for the online vigil:  Welcome to The
Conspiracy.
>
> --__--__--
>
> Message: 13
> Date: Sun, 29 Sep 2002 09:29:42 -0600
> From: Sue Clemenger <mooncat at in-tch.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: Brandwayna was [Sca-cooks] kitchen stewards
> Reply-To: sca-cooks at ansteorra.org
>
> Oooh! Brangwayna! Congratulations! Wooo-hoooo!
> --Maire
>
> "Phil Troy/ G. Tacitus Adamantius" wrote:
> >
> > On the Good News side of things (in addition to Lady Jadwiga bringing
> > a lot of laving equipment and scented waters for people to wash their
> > hands before dinner, that is), Lady Brangwayna Morgan was inducted
> > into the Order of the Manche, the East Kingdom's A&S order of high
> > merit, yesterday, by Andreas II and Isabella II.
> >
> > For various reasons, I had been unable to take part in the
> > traditional group mugging that takes place in the back of the Hall on
> > such occasions, and was only able to speak to Lady Brangwayna
> > afterwards.
> >
> > I realized that I couldn't remember which of the two order medallions
> > around her neck (that I noticed at the time, anyway) was the one she
> > had just received, and while this could simply be a sign of the onset
> > of senility on my part, I think it also indicates that I and a lot of
> > other people have been thinking of Brangwayna as a de facto Manche
> > and Silver Crescent for quite a while now. I'm glad it was finally
> > formalized by the Crown ;-).
> >
>
> --__--__--
>
> Message: 14
> Date: Sun, 29 Sep 2002 11:36:23 -0400
> From: A F Murphy <afmmurphy at earthlink.net>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] kitchen stewards
> Reply-To: sca-cooks at ansteorra.org
>
> Congratulations!
>
> Wish I'd been there - even had the offer of a ride, but I was working.
>
> Anne
>
> Phil Troy/ G. Tacitus Adamantius wrote:
>
> >
> > On the Good News side of things (in addition to Lady Jadwiga bringing
> > a lot of laving equipment and scented waters for people to wash their
> > hands before dinner, that is), Lady Brangwayna Morgan was inducted
> > into the Order of the Manche, the East Kingdom's A&S order of high
> > merit, yesterday, by Andreas II and Isabella II.
> >
> >
>
>
>
>
>
> --__--__--
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> End of Sca-cooks Digest
>