[Sca-cooks] Re: snickerdoodles
tracey sawyer
tfsawyer at yahoo.com.au
Wed Sep 3 20:51:10 PDT 2003
Snicker doodles? Recipe please?
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Today's Topics:
1. Re: NOT OT: genetically engineereed foods (Daniel Myers)
2. Elizabeth R seminar (Patricia Collum)
3. baking soda vs. baking powder (Stefan li Rous)
4. Re: NOT OT: genetically engineereed foods (Leah A. Montgomery)
5. Re: Oops! (Stefan li Rous)
6. Re: baking soda vs. baking powder (Terry Decker)
7. Re: baking soda vs. baking powder (Leah A. Montgomery)
8. Re: Oops! (Leah A. Montgomery)
9. Oysters was NOT OT: genetically engineereed foods (Terry Decker)
10. A poem about salad (Ariane H)
11. Re: peeling onions (Stefan li Rous)
----------------------------------------------------------------------
Message: 1
Date: Wed, 3 Sep 2003 22:35:02 -0400
From: Daniel Myers
Subject: Re: [Sca-cooks] NOT OT: genetically engineereed foods
To: Cooks within the SCA
Message-ID: <62DDB7D2-DE80-11D7-9A21-00039363C2B4 at medievalcookery.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
So ... anyone want to talk about cuskynoles? How about period
tomatoes, potatoes, turkey, or chocolate?
- Doc
--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Who Is Not Lainie's Edouard (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Message: 2
Date: Wed, 3 Sep 2003 19:45:25 -0700
From: "Patricia Collum"
Subject: [Sca-cooks] Elizabeth R seminar
To: "Cooks within the SCA"
Message-ID: <003301c3728e$983f3eb0$29283818 at collum1>
Content-Type: text/plain; charset="iso-8859-1"
For those out Arizona way, this was posted to Aten list:
On Saturday, October 4th, 2003 from 10:00 Am to 4:00 PM, there will be a free and open to the public seminar at ASU called "Elizabeth R." It will be in AED, room 60, ASU Main Campus.
It has an Elizabethan style meal - advanced reservations are required - cost is $16.00 per person. To RSVP for the luncheon the number is 480-965-5900.
For more information visit:
http://www.asu.edu/clas/acmrs/public_programs/2003symposium.html
Cecily
------------------------------
Message: 3
Date: Wed, 3 Sep 2003 21:50:24 -0500
From: Stefan li Rous
Subject: [Sca-cooks] baking soda vs. baking powder
To: SCA-Cooks SCA-Cooks maillist
Message-ID: <8848F533-DE82-11D7-85E5-000393A414D0 at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
Maire commented:
> The very first time I ever did a recipe "all by myself" (okay, so I was
> seven) was snickerdoodles. I put the wrong leavening in (can't
> remember
> if it was baking soda instead of baking powder or t'other way around).
> They were perfectly shaped, perfectly baked, and perfectly inedible.
>
Okay you food chemists out there, *why* would one of these work in this
recipe but the other wouldn't and yet both seemed to give the same rise
to this food. Maybe this depends upon what "snickerdoodles" are?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 4
Date: Wed, 03 Sep 2003 21:54:07 -0500
From: "Leah A. Montgomery"
Subject: Re: [Sca-cooks] NOT OT: genetically engineereed foods
To: sca-cooks at ansteorra.org
Message-ID:
Content-Type: text/plain; format=flowed
>Well, you know, I don't really care who they are, or what they're called.
>Any person who refuses to eat perfectly good food, whether Jewish, Muslim,
>vegetarian, or just picky eaters, is in my mind an idiot who has never been
>truly hungry.
*major snippage*
>Saint Phlip,
>CoDoLDS
I hate canned peas with a passion. I hate them so much that I gag or throw
up if someone tries to make me eat them. (Not being a child anymore, I don't
have to worry about that.) I'd rather eat bugs.
GMO foods scare me. I don't like the idea of things being messed with on
such an intimate level and being released into the environment before the
people that are mucking with them know what they are going to do. There was
no way that any of these GMO crops would cross polinate with like crops.
This was a gauranty from the companies doing the research and playing about
with things that they haven't mucked with, in ways that they hadn't mucked
with them before. I never believed it, and I couldn't understand how anyone
could believe it either. I've planted stuff in the garden before that had
been hybridized, and sometimes got two or three different plants from one
seed. Like the time I planted pumkin and got that plus two different kinds
of squash. BTW, I dug the seeds out of said pumpkin myself. Anyway, back on
topic. Surprise, surprise! Oops, we made a mistake, they can
cross-pollinate!
I don't trust GM foods, and I won't for another 20 years or so, at least.
There has not been enough research done on them, in any way, by any one, to
convince me that they aren't or are safe, but the people who have voiced
their concerns about these foods have very convincing arguments that sound
like they are based more in reality then the ones that the companies throw
out to convince me that they are safe. So I will opt on the safe side and
not trust these foods until all the research is in.
And if the entire world disagrees with you, then the whole world is a mob of
idiots.
And this is the only thing that I am saying about the whole GMO food debate.
Just another idiot in the mob.
Leah A. Montgomery
SCA: Safia bint Wahib al Marakeshi called Samira
Head of Byat Al Viola Hirrar
Bryn Gwlad, Ansteorra (Austin, TX)
mog_bane at hotmail.com
BTW, if this thread has been killed before I send this, I sincerely
apologize.
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------------------------------
Message: 5
Date: Wed, 3 Sep 2003 21:59:08 -0500
From: Stefan li Rous
Subject: Re: [Sca-cooks] Oops!
To: SCA-Cooks SCA-Cooks maillist
Message-ID:
Content-Type: text/plain; charset=US-ASCII; format=flowed
Selene Colfox commented:
> Drakey reported:
> > I've added thai fish sauce instead of vinegar to a salad dressing
> > once...
> > Salty, fishy salad... Yumbo :(
>
> Maybe I'm just weird but that sounds really good to me. Could be an
> alternate method for the anchovy in Cesar Salad.
Stefan's ears perk up. Anchovies? Is Cesar Salad supposed to have
anchovy in it? Or is this an addition you've made? I may have to keep
this in mind, although I'm thinking I may have tried this before. Do
you just drape the salad with a few of the anchovies or something else?
Mix them in the salad dressing, for instance?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 6
Date: Wed, 3 Sep 2003 22:15:35 -0500
From: "Terry Decker"
Subject: Re: [Sca-cooks] baking soda vs. baking powder
To: "Cooks within the SCA"
Message-ID: <000401c37292$d0360a20$db5e560c at terryd>
Content-Type: text/plain; charset="iso-8859-1"
Double action baking powder (most modern bp's are) aerates first while the
batter is being mixed then again at around 140 degrees F. Single action
baking powder and baking soda only aerate during the mixing. The second
aeration makes the cookie lighter.
Bear
>Maire commented:
>> The very first time I ever did a recipe "all by myself" (okay, so I was
>> seven) was snickerdoodles. I put the wrong leavening in (can't
>> remember
>> if it was baking soda instead of baking powder or t'other way around).
>> They were perfectly shaped, perfectly baked, and perfectly inedible.
>>
>Okay you food chemists out there, *why* would one of these work in this
>recipe but the other wouldn't and yet both seemed to give the same rise
>to this food. Maybe this depends upon what "snickerdoodles" are?
>Stefan
------------------------------
Message: 7
Date: Wed, 03 Sep 2003 22:11:54 -0500
From: "Leah A. Montgomery"
Subject: Re: [Sca-cooks] baking soda vs. baking powder
To: sca-cooks at ansteorra.org
Message-ID:
Content-Type: text/plain; format=flowed
>Okay you food chemists out there, *why* would one of these work in this
>recipe but the other wouldn't and yet both seemed to give the same rise to
>this food. Maybe this depends upon what "snickerdoodles" are?
>Stefan
First, snickerdoodles are a cookie, and if you have had to live without them
for your entire life, I will have to correct that someday! What a horrible
thought, having never been able to taste a snickerdoodle. They are
wonderful.
Second, baking soda is just that, baking soda ie: bicarbonate of soda, or
soda bicarbonate, or even sodium bicarbonate, depending on which label you
read. Baking powder is a mix of stuff including baking soda. Mine (Clabber
Girl) has Cornstarch, bicarbonate of soda, sodium aluminum sulfate and acid
phosphate of calcium. Baking soda is stronger and has a stronger taste than
baking powder, hence the icky taste if you sub soda for powder. My
snickerdoodle recipe calls for cream of tartar, which is stronger than
powder, not as strong as soda, and as mild as powder. If you sub baking
powder for cream of tartar, you generally use about twice as much. *phew*
Hope that helps.
Leah A. Montgomery
SCA: Safia bint Wahib al Marakeshi called Samira
Head of Byat Al Viola Hirrar
Bryn Gwlad, Ansteorra (Austin, TX)
mog_bane at hotmail.com
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------------------------------
Message: 8
Date: Wed, 03 Sep 2003 22:14:07 -0500
From: "Leah A. Montgomery"
Subject: Re: [Sca-cooks] Oops!
To: sca-cooks at ansteorra.org
Message-ID:
Content-Type: text/plain; format=flowed
>Stefan's ears perk up. Anchovies? Is Cesar Salad supposed to have anchovy
>in it? Or is this an addition you've made? I may have to keep this in mind,
>although I'm thinking I may have tried this before. Do you just drape the
>salad with a few of the anchovies or something else? Mix them in the salad
>dressing, for instance?
>Stefan
You put it in the dressing. There are lots of dressings that use them
instead of salt, or to cut the salt used, but still have that salt taste,
and give it an extra level of taste. They are generally yummie.
Leah A. Montgomery
SCA: Safia bint Wahib al Marakeshi called Samira
Head of Byat Al Viola Hirrar
Bryn Gwlad, Ansteorra (Austin, TX)
mog_bane at hotmail.com
ICQ#: 83404701
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------------------------------
Message: 9
Date: Wed, 3 Sep 2003 22:30:27 -0500
From: "Terry Decker"
Subject: [Sca-cooks] Oysters was NOT OT: genetically engineereed
foods
To: "Cooks within the SCA"
Message-ID: <003501c37294$e306b620$db5e560c at terryd>
Content-Type: text/plain; charset="iso-8859-1"
How about oysters? From Pliny, we know the Romans created oyster beds and
practiced a form of aquaculture. So what happened to them after the glory
faded. Do we have any recipes from within period? Do we have any
references?
While oysters may inflame the passions, hopefully they are more enjoyable
than finding the New Prometheus in my cornflakes.
Bear
>So ... anyone want to talk about cuskynoles? How about period
>tomatoes, potatoes, turkey, or chocolate?
>
>- Doc
------------------------------
Message: 10
Date: Wed, 03 Sep 2003 23:21:14 -0400
From: Ariane H
Subject: [Sca-cooks] A poem about salad
To: Cooks within the SCA
Message-ID: <3F56AFAA.30902 at netscape.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
So, earlier this week I was leafing through one of my poetry books, and
I found this gem of an ode by Pierre de Ronsard, one of the brightest
stars of the French Renaissance (I think it was written in the 1560's).
It's called "La Salade" and is really lovely, and I thought that it
might be of some interest to this list. The general gist of it is that
Ronsard is speaking to his young friend and apprentice poet, while
they're going out into the fields to collect young greens to make a
salad, and as they're making the salad he's telling the boy about a
poet's lifestyle and responsibilities. But he also lists the
ingredients and process of putting their salad together. It's about 150
lines, much too long to reproduce in full, but I'd like to share a few
of the choicer excerpts (with my own admittedly rather free translation
- I had to relie on footnotes and the dictionary for some of the plants'
names):
"Lave ta main, qu'elle soit belle et nette/ Resveille toy--apporte une
serviette;/Une salade amasson, et faison/Part a nos ans des fruicts de
la saison."
"Wash your hands, so they're nice and clean,/Wake up--bring a
napkin;/We'll gather a salad, and make/The season's bounty a part of our
years (?)." (ll.1-4)
"Tu t'en iras, Jamyn, d'une autre part,/Chercher songneux la boursette,
toffue,/La pasquerette a la feuille menue,/Le pimprenelle heureuse pour
le sang/Et pour la ratte, et pour le mal de flanc;/Je cueilleray,
compagne de la mousse,/La responsette a la racine douce,/Et le bouton
des nouveaux groiseliers/Qui le Printemps annoncent les premiers."
"You'll go, Jamyn, in another direction,/To look carefully for the
shepherd's purse, toffue (??),/The slim-leafed daisy,/The pimpernel
healthful for the blood/And for the spleen, and for side-aches;/I will
gather, among the moss,/The campanula (bluebell) with the sweet
roots,/And the buds of the young currant bushes/Which Spring first
announces." (ll. 12-20)
"La, recoursant jusqu'au coude nos bras,/Nous laverons nos herbes a main
pleine/Au cours sacre de ma belle fontaine;/La blanchirons de sel en
mainte part,/L'arrouserons de vinaigre rosart,/L'engresserons de l'huile
de Provence:/L'huile qui vient aux oliviers de France/Rompt l'estomac,
et ne vaut de tout rien."
"There, our arms plunged in up to our elbows,/We'll wash our herbs with
our own hands/In the courtyard of my sacred fountain;/We'll whiten it
with a scant amount of salt,/We'll sprinkle is with rosy vinegar,/We'll
enrich it with oil from Provence:/The oil that comes from French
olive-trees/Tears apart the stomach, and is worth nothing at all." (ll.
24-31)
That's pretty much all there is about the salad itself, but I found it
interesting. I love the little bit of humoral theory in the verse on
the properties of the pimpernel, as well as the olive oil critique. :)
And the list of ingredients is pretty intriguing - it's got me wondering
what it all means. For example, buds of the currant bush - does anyone
know if the flower buds are actually edible, or is this just a poetic
way of describing the fruit? And the line about slim-leafed daisies
immediately made me think of dandelion greens, but that might have just
been a random association on my part. Anyway, I hope others have found
this poem interesting and entertaining too...
Vittoria
------------------------------
Message: 11
Date: Wed, 3 Sep 2003 22:38:44 -0500
From: Stefan li Rous
Subject: Re: [Sca-cooks] peeling onions
To: SCA-Cooks SCA-Cooks maillist
Message-ID: <49012B23-DE89-11D7-85E5-000393A414D0 at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
Samira replied to me with:
> > Can anyone tell me the best way to peel an onion? How much should be
> > removed? Is there an easy way?
Thank you for your ideas. And to the others as well. Of course
quartering and/or chopping the pearl onions is a bit counterproductive.
Why pay the four times or more expensive price for the pearl onions
except for appearance? If you chop them up then you are losing why you
bought them.
> > Stefan
> > (No one showed up for the revel except my wife and I and the host.
> But
> > I
> > will get to finish off the meat at lunch tomorrow at work)
>
> I've wanted to go to both mini-revels, but I have a job, and no
> babysitter, so I have to work Saturdays.
Was the lack of a babysitter why you didn't attend the revel? Deirdre's
son Jonathon (age 7) would have loved some more children there and was
rather disappointed that there weren't. Alina tried to call some of the
folks who she knew in the barony to try to entice them to come over and
bring their kids. But a larger proportion of the barony than I thought
would go was off at Gothic Wars. By the way, some of you in Atlantia
probably know Deirdre. She was your Atlantian bard until she moved back
to here. Nah. Nah. Your loss. Our gain. :-)
> I'm entering books into a database at a dollar a book.
I'd be interested in talking to you offline about what information you
are entering. I started creating a database of my library last summer
but lost it in my disk crash last April. Now I have started again, but
this time using a database I've developed in FileMaker Pro 6. Which is
considerably more powerful than the database program I was using. But
surprisingly, they don't have any library cataloging programs in their
included or website databases. Perhaps I should be entering different
or additional data than I am.
You are faster at entering the data than I am. Plus it generally bores
me. Too repetitive. But since it is a hobby I can't justify paying
someone else to do it either. :-( So far I've only gotten 129 entries
done. I'm trying to get them cataloged as I pack them for moving but
may give up and do it as I unpack them. Or later.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
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End of Sca-cooks Digest, Vol 4, Issue 10
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Lady Lowry ferch Gwynwynwyn ap Llewelyn mka: Tracey Sawyer
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