[Sca-cooks] More Rabbits

Fri Jan 16 23:14:38 PST 2004

Ahhh... Cat the Other White Meat

James MacCoag,  Atenveldt

Just kidding but we do have over 200 bunnies 24+chickens (they are hard to count the never seem to hols still. One large Dog and over 1000 gallons of fish tanks in the house some with ettable fish in them.

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Today's Topics:

1. Re: rock? (Phil Troy/ G. Tacitus Adamantius)
2. Re: chickpeas chickpeas chickpeas (jenne at fiedlerfamily.net)
3. Re: rock? (Kathleen A. Roberts)
4. Re: (let's barter!) was: Preserved Foods (CorwynWdwd at aol.com)
5. RE: (let's barter!) was: Preserved Foods (Generys ferch Ednuyed)
6. RE: raw olives (Olwen the Odd)
7. Re: (let's barter!) was: Preserved Foods (ekoogler1 at comcast.net)
8. Re: (let's barter!) was: Preserved Foods
(jenne at fiedlerfamily.net)
9. Re: rabbit (Barbara Benson)
10. Re: raw olives (vicki shaw)
11. Re: Safety in the Kitchen (ekoogler1 at comcast.net)
12. Re: rabbit (Barbara Benson)
13. Re: Safety in the Kitchen (Barbara Benson)

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Message: 1
Date: Thu, 15 Jan 2004 10:36:04 -0500
From: "Phil Troy/ G. Tacitus Adamantius" 
Subject: Re: [Sca-cooks] rock?
To: Cooks within the SCA 
Message-ID: 

Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Also sprach Kathleen A. Roberts:
>i'm sorry, but i have to ask... what is all this "rock" stuff? 
>being new, must be something shrounded in the mists and myths of the 
>group?

Exactly. You know how, when you're embarrassed, or have been 
exceedingly naughty, you wish you could crawl under a rock and hide? 
Well, the cooks' list has one, owned and maintained by Margali. It is 
large, spacious, and well-appointed.

Adamantius

------------------------------

Message: 2
Date: Thu, 15 Jan 2004 10:39:17 -0500 (EST)
From: 
Subject: Re: [Sca-cooks] chickpeas chickpeas chickpeas
To: Cooks within the SCA 
Message-ID:

Content-Type: TEXT/PLAIN; charset=US-ASCII

> I assume these are dried chickpeas, not canned, correct?

Yes.

> If so, you'll need enough water to cover them by about 2 inches, about 4
> cups per pound of beans. If you soak the beans first, it takes about 1.5
> hours at a simmer to cook 'em. At least it does near sea level; your
> mileage may vary (a quick check of recipes with chickpeas shows estimated
> cooking times ranging from 1.25 to 2 hours).

Oh, thank you thank you!

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Never doubt that a small group of thoughtful committed citizens
can change the world; indeed it's the only thing that ever has..."
-- Margaret Mead

------------------------------

Message: 3
Date: Thu, 15 Jan 2004 08:39:21 -0700
From: "Kathleen A. Roberts" 
Subject: Re: [Sca-cooks] rock?
To: Cooks within the SCA 
Message-ID: <3001406.1074155961 at universi-3dcinh.unm.edu>
Content-Type: text/plain; charset=us-ascii; format=flowed

--On Thursday, January 15, 2004 10:36 AM -0500 "Phil Troy/ G. Tacitus 
Adamantius" wrote:

> Also sprach Kathleen A. Roberts:
>> i'm sorry, but i have to ask... what is all this "rock" stuff?

> Exactly. You know how, when you're embarrassed, or have been exceedingly
> naughty, you wish you could crawl under a rock and hide? Well, the cooks'
> list has one, owned and maintained by Margali. It is large, spacious, and
> well-appointed.

aaaaaaaaaaaaahhh.... makes sense now.... dang, i missed a couple 
opportunities to visit it already! ;)

cailte

*****************************************************************
''Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy.''
W.B. Yeats
*****************************************************************
Kathleen Roberts
Administrative Asst. II
UNM Freshman Admissions
505-277-6249

------------------------------

Message: 4
Date: Thu, 15 Jan 2004 10:48:26 EST
From: CorwynWdwd at aol.com
Subject: Re: [Sca-cooks] (let's barter!) was: Preserved Foods
To: sca-cooks at ansteorra.org
Message-ID: <10f.2b03972c.2d38104a at aol.com>
Content-Type: text/plain; charset="US-ASCII"

In a message dated 1/15/2004 9:53:08 AM Eastern Standard Time, vhsjvs at gis.net 
writes:

It is pricey, but worth it! I use it in all my products except the solid 
perfume. www.argan3.com
And if anyone does order it from him, tell him Vicki sent you there. 
Tata for now!
Angharad
It IS pricey unless they've confused commas with decimels. I'm not paying 
7,000 for about seven ounces of oil .

Corwyn

There is only one basic human right, the right to do as you damn well please. 
And with it comes the only basic human duty, the duty to take the 
consequences. -- P. J. O'Rourke

------------------------------

Message: 5
Date: Thu, 15 Jan 2004 10:54:12 -0500
From: "Generys ferch Ednuyed" 
Subject: RE: [Sca-cooks] (let's barter!) was: Preserved Foods
To: "'Cooks within the SCA'" 
Message-ID: <20040115155222.188E5A3E55 at rmta01.mta.everyone.net>
Content-Type: text/plain; charset="US-ASCII"

It's not confused, that's just the standard French notation - it's flipped
from American - commas=decimals and vice versa.

Generys the surprised she still remembers that from high school

> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org 
> [mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of 
> CorwynWdwd at aol.com
> Sent: Thursday, January 15, 2004 10:48 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] (let's barter!) was: Preserved Foods
> 
> In a message dated 1/15/2004 9:53:08 AM Eastern Standard 
> Time, vhsjvs at gis.net
> writes:
> 
> It is pricey, but worth it! I use it in all my products 
> except the solid perfume. www.argan3.com And if anyone does 
> order it from him, tell him Vicki sent you there. 
> Tata for now!
> Angharad
> It IS pricey unless they've confused commas with decimels. 
> I'm not paying 7,000 for about seven ounces of oil .
> 
> Corwyn
> 
> There is only one basic human right, the right to do as you 
> damn well please. 
> And with it comes the only basic human duty, the duty to take 
> the consequences. -- P. J. O'Rourke 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

------------------------------

Message: 6
Date: Thu, 15 Jan 2004 16:09:52 +0000
From: "Olwen the Odd" 
Subject: RE: [Sca-cooks] raw olives
To: sca-cooks at ansteorra.org
Message-ID: 
Content-Type: text/plain; format=flowed

>Can anyone tell me where I can find raw olives? I looked in your site,
>Stefan, and then tried to locate Giants on the www but no luck. I found 
>one
>importer, but he sells only wholesale in huge qtities....
>
>Angharad ferch Iorwerth; MKA Vicki Shaw

I can often find them here in Baltimore. When I run across them again do 
you want me to price them for you?
Olwen

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------------------------------

Message: 7
Date: Thu, 15 Jan 2004 16:25:19 +0000
From: ekoogler1 at comcast.net
Subject: Re: [Sca-cooks] (let's barter!) was: Preserved Foods
To: Cooks within the SCA 
Message-ID: <011520041625.12480.6b1f at comcast.net>

Hmmmm....t.I can send you a copy of my cookbook, which I compiled to be used as a gift for a friend/apprentice. It contains Italian Renaissance, oriental, late period and other recipes sorted by the event I used them for. Or, if you wish, I have my version of Platina's reddish mustard. Or pear butter (not period), lemon curd (not period), or orange marmalade (made with seville oranges). Let me know what you like. I can send the cookbook as a zip file so it won't be quite so huge.

Kiri
> of course! I am all for the bartering system of trade. In Medieval times few 
> people had cash, and when they did it went for taxes! 

------------------------------

Message: 8
Date: Thu, 15 Jan 2004 11:36:12 -0500 (EST)
From: 
Subject: Re: [Sca-cooks] (let's barter!) was: Preserved Foods
To: Cooks within the SCA 
Message-ID:

Content-Type: TEXT/PLAIN; charset=US-ASCII

> Hmmmm....t.I can send you a copy of my cookbook, which I compiled to be
>used as a gift for a friend/apprentice. It contains Italian Renaissance,
>oriental, late period and other recipes sorted by the event I used them
>for.

Hey, Kiri, any chance you would be interested in bartering a copy of the
cookbook in exchange for sage and salt toothpaste from Markham's recipe,
Queen of Hungary water perfume, or anti-gas cordial?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Never doubt that a small group of thoughtful committed citizens
can change the world; indeed it's the only thing that ever has..."
-- Margaret Mead

------------------------------

Message: 9
Date: Thu, 15 Jan 2004 11:40:54 -0500
From: "Barbara Benson" 
Subject: Re: [Sca-cooks] rabbit
To: "Cooks within the SCA" 
Message-ID: <002601c3db86$5823aee0$c80110ac at hal9000>
Content-Type: text/plain; charset="iso-8859-1"

----- Original Message ----- 
From: "Aurore Gaudin" 
To: "Cooks within the SCA" 
Sent: Thursday, January 15, 2004 1:23 AM
Subject: Re: [Sca-cooks] rabbit

> ROFLMAO but no thanks Stefan, the mother/daughter owners of the rabbit
won't
> let anyone near the rabbit with a rabbit recipe book. The rabbit should
be
> getting fixed soon anyways and he has this lovely grey coat and up to 7
lbs.
> *drools* I still say red wine sauce makes for a lovely dinner, I'll just
> have to use chicken instead. Looks the same in the pan once cooked and
> done. Aurore
>
>
>
> > Aurore commented:
> > > Me and the shire's ex-treasurer have been discussing the houserabbit's
> > > future plans, I said red wine sauce, he said stew, the wife and
> > > daughter of the ex-treasurer are saying $%& NO! Darn one rabbit out
> > > of the stew
> > > pot.
> > Okay, then perhaps some non-stew recipes. :-)
> > rabbit-dishes-msg (52K) 1/11/04 Period rabbit and hare recipes.
> > http://www.florilegium.org/files/FOOD-MEATS/rabbit-dishes-msg.html
> >
> > Stefan
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

------------------------------

Message: 10
Date: Thu, 15 Jan 2004 11:38:08 -0500
From: "vicki shaw" 
Subject: Re: [Sca-cooks] raw olives
To: "Cooks within the SCA" 
Message-ID: <003901c3db85$f5af8540$c0183841 at GAIA>
Content-Type: text/plain; charset="iso-8859-1"

oh yes! But how could I get my hands on them!!!

From: "Olwen the Odd" 
To: 
Sent: Thursday, January 15, 2004 11:09 AM
Subject: RE: [Sca-cooks] raw olives

>
> I can often find them here in Baltimore. When I run across them again do
> you want me to price them for you?
> Olwen

------------------------------

Message: 11
Date: Thu, 15 Jan 2004 16:40:48 +0000
From: ekoogler1 at comcast.net
Subject: Re: [Sca-cooks] Safety in the Kitchen
To: Cooks within the SCA 
Message-ID: <011520041640.10309.5d88 at comcast.net>

This reminds me of the time I was working in the kitchen and had on black tenny pumps. I had to leave the kitchen briefly to go to the "loo". On the way, a couple of young women stopped me and told me that my footwear was out of period, and that I should locate something more appropriate. I told them that I would do that if they would go in the kitchen, stand on their feet for 8 hours on a concrete floor, and then be able to walk the next day!

I now have shoes that have more support that I potentially could wear...and often do. But I still keep my handy-dandy tevas on hand. I also found that the wonderful clogs that Lands End sells...the ones for about $25...offer great support as well.
Kiri
> 
> 
> --On Thursday, January 15, 2004 7:07 AM +0100 UlfR 
> wrote:
> 
> >
> > If I remember to bring them I will wear my Tevas: reasonable support,
> > stays on my feet and are reasonably non-slippery.
> 
> oh, the times i have been called into court from the kitchen with my dr. 
> scholl white leather duty shoes peeking out from under my hem.... 8)
> 
> they can just live with it! i have to use my feet the rest of the week.
> 
> cailte
> *****************************************************************
> ''Being Irish, he had an abiding sense of tragedy which
> sustained him through temporary periods of joy.''
> W.B. Yeats
> *****************************************************************
> Kathleen Roberts
> Administrative Asst. II
> UNM Freshman Admissions
> 505-277-6249
> 
> 
> 
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

------------------------------

Message: 12
Date: Thu, 15 Jan 2004 11:46:17 -0500
From: "Barbara Benson" 
Subject: Re: [Sca-cooks] rabbit
To: "Cooks within the SCA" 
Message-ID: <002d01c3db87$18b7ea40$c80110ac at hal9000>
Content-Type: text/plain; charset="iso-8859-1"

Greetings,

I have to say that I have been reading all of this talk about rabbits with a
very squirmy stomach. I am not saying that I want people to stop it, but I
just wanted to pass on that my Barrister Bunny disapproves mightily of this
conversation ;)

http://www.mindspring.com/~tripper/temp/Fuzbut916.jpg

http://www.mindspring.com/~tripper/temp/BarristerPage1.jpg

He only weighs about 3 lbs, so he isn't really worth the effort. But it does
make me want to restart the discussion about cooking cats. The only
difference is that I wouldn't actually cook a cat - and these rabbit
discussions are serious.

Glad Tidings,
Serena

> ROFLMAO but no thanks Stefan, the mother/daughter owners of the rabbit
won't
> let anyone near the rabbit with a rabbit recipe book. The rabbit should
be
> getting fixed soon anyways and he has this lovely grey coat and up to 7
lbs.
> *drools* I still say red wine sauce makes for a lovely dinner, I'll just
> have to use chicken instead. Looks the same in the pan once cooked and
> done. Aurore

------------------------------

Message: 13
Date: Thu, 15 Jan 2004 11:50:18 -0500
From: "Barbara Benson" 
Subject: Re: [Sca-cooks] Safety in the Kitchen
To: "Cooks within the SCA" 
Message-ID: <003e01c3db87$a81ac360$c80110ac at hal9000>
Content-Type: text/plain; charset="iso-8859-1"

> I now (finally) have the capacity to get decent digital photos; maybe
> within the next couple of days I can get some shots of this cote (or
> rather, gown), if someone would like to host them someplace.

Greetings,

I would be happy to slap them up online for the world to see. Actually, I
would be happy to do that for anyone - it could be fun. Anyone who wants to
send me a relatively lo-res image file (keep it under a meg please) of
themselves (or others heh, heh, heh) feel free. I will make a "Cooks List"
web page so that people can see what people look like.

Anyone like this idea.

Or should it just be an Adamantius Extravaganza?

Glad Tidings,
Serena da Riva

------------------------------

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End of Sca-cooks Digest, Vol 8, Issue 64
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