[Sca-cooks] Re: Sca-cooks Digest, Vol 8, Issue 107
Wanda
ladybea at cox.net
Tue Jan 20 07:14:42 PST 2004
I sincerly hope you are right. Yes, this is the same Rick Cook I am
referring to. I used to live in Phoenix and knew him (not really well) and
his wife Patty. My daughter knows them as well. She is in Alaska now but
she is the one who told me just about a week ago. She is in close contact
with several friends in Phoenix and I'm sure her information is correct.
She said he and a couple of other people were on their way to Flagstaff (I
think) anyway on that road and stopped to help some people change a tire and
a semi came along and hit them and killed him and one of the people he was
helping. I dont know exactly what day it was but she said it was the first
part of November.
----- Original Message -----
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, January 20, 2004 6:44 AM
Subject: Sca-cooks Digest, Vol 8, Issue 107
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> Today's Topics:
>
> 1. Re: Blodpl?ttar (UlfR)
> 2. Re: Blueberry/ Gooseberry Wine Documentation? (Robin Carroll-Mann)
> 3. Re: Blodpl?ttar (Ana Vald?s)
> 4. Portuguese Cookbook (lilinah at earthlink.net)
> 5. sort of non food item (Wanda)
> 6. Re: sort of non food item (Phil Troy/ G. Tacitus Adamantius)
> 7. Re: Ok I am looking for an online cookbook (ekoogler1 at comcast.net)
> 8. Re: Ok I am looking for an online cookbook (James May)
> 9. Rick Cook? (Michael Gunter)
> 10. Re: Romanian Cookbook (Patrick Levesque)
> 11. OT: Verizon.net (Patrick Levesque)
> 12. Hi (LrdRas at aol.com)
> 13. Re: Hi (Ana Vald?s)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Tue, 20 Jan 2004 06:36:27 +0100
> From: UlfR <ulfr at hunter-gatherer.org>
> Subject: Re: [Sca-cooks] Blodpl?ttar
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <20040120063627.G1955 at absaroka.eryn-lasgalen.org>
> Content-Type: text/plain; charset=us-ascii
>
> Susan Fox-Davis <selene at earthlink.net> [2004.01.20] wrote:
> > Beef or pork blood in those recipes that you fine people have cited?
>
> In the case of the ones I've quoted it would be almost exclusively pig
> (that's what you can buy in Swedish stores, more-or-less regularilly).
>
> UlfR
>
> --
> UlfR Ketilson ulfr at hunter-gatherer.org
> Freedom begins when you tell Mrs. Grundy to go fly a kite.
> -- Lazarus Long (R.A. Heinlein)
>
> ------------------------------
>
> Message: 2
> Date: Tue, 20 Jan 2004 00:45:34 -0500
> From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
> Subject: Re: [Sca-cooks] Blueberry/ Gooseberry Wine Documentation?
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <400C7A2E.12937.1056FE1 at localhost>
> Content-Type: text/plain; charset=US-ASCII
>
> On 19 Jan 2004, at 20:22, caointiarn wrote:
>
> > I myself was wondering if the "vino de granadas agras" is really
> > fermented juice {wine} or more a description of the juice condensed --
like the
> > bottle of "pomogrante molasses" in my cupboard. It is not sweet, rather
quite
> > tart, and simply pomogrante juice that has been condensed to a thick
syrup.
>
> If it meant pomegranate molasses/syrup, then I'd expect to see the word
> "jarope", which means "syrup". Also, the reference I cited from the
health
> manual suggested "a sop in pomegranate wine or in verjuice". I found a
> reference in another medical manual to "pomegranate wine or white
vinegar".
> Pomegranate syrup doesn't seem a likely alternative to verjuice or
vinegar.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
>
> ------------------------------
>
> Message: 3
> Date: Tue, 20 Jan 2004 06:48:56 +0100
> From: Ana Vald?s <agora at algonet.se>
> Subject: Re: [Sca-cooks] Blodpl?ttar
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <400CC148.9010904 at algonet.se>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> I think all blood was fine, reindeer and moose was the most common
> animals in the northlands woods of Sweden. The Sames or Laps are
> reindeer herds since long time.
> I don't think beef was current there, and not pork either, wild swines,
> I guess.
> I think I read in some Spanish sausage recipe the blood of the pork is
> the best to use because its thicker and coagulates fastest.
> Ana
>
> Susan Fox-Davis wrote:
>
> > Beef or pork blood in those recipes that you fine people have cited?
> >
> > Selene
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
> --
> Skarpnäcks Allé 45
> 128 33 Skarpnäck
> Phone: +468-943288
> Cell: +46703213370
>
> http://www.algonet.se/~agora
> http://this.is/Equator
> http://this.is/Jenin
> http://this.is/TheWall
> http://gaza.blogspot.com
>
>
>
> ------------------------------
>
> Message: 4
> Date: Mon, 19 Jan 2004 21:58:45 -0800
> From: lilinah at earthlink.net
> Subject: [Sca-cooks] Portuguese Cookbook
> To: sca-cooks at ansteorra.org
> Message-ID: <a05100302bc325466c2cd@[209.86.7.12]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> During 2003, Faerisa / Robert Downie <rdownie at mb.sympatico.ca> was
> translating a 15th century Portuguese cookbook, posting questions and
> recipes to the list.
>
> I have lost track of whether or not he completed his book, and
> whether or not he made it accessible on the net somewhere. Anyone
> remember?
>
> Anahita
>
> ------------------------------
>
> Message: 5
> Date: Mon, 19 Jan 2004 23:17:37 -0800
> From: "Wanda" <ladybea at cox.net>
> Subject: [Sca-cooks] sort of non food item
> To: <sca-cooks at ansteorra.org>
> Message-ID: <005301c3df25$7bb5c580$6601a8c0 at lv.cox.net>
> Content-Type: text/plain; charset="iso-8859-1"
>
> does anyone know where i can find the following cookbooks?
> dont know the names - one is Serving your fellow man, How to serve man or
something like. i know it exists because i've seen one. it is recipes that
"look" like you are serving human body parts but are just regular recipes.
the other was published by some folks into the SCA and science fiction and
had recipes in there by Rick Cook. By the way, a sad note we lost Rick in
November 03 in an automobile accident. He will be and is sorely missed.From
adamantius at verizon.net Tue Jan 20 04:40:01 2004
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> Date: Tue, 20 Jan 2004 05:39:58 -0500
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
> Subject: Re: [Sca-cooks] =?iso-8859-1?Q?Blodplättar?Content-Type:
text/plain; charset="us-ascii" ; format="flowed"
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>
> Also sprach Susan Fox-Davis:
> >Beef or pork blood in those recipes that you fine people have cited?
> >
> >Selene
>
> Yes.
>
> Adamantius
>
> ------------------------------
>
> Message: 6
> Date: Tue, 20 Jan 2004 06:03:35 -0500
> From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
> Subject: Re: [Sca-cooks] sort of non food item
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <p06020401bc32b8208a16@[192.168.0.5]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> Also sprach Wanda:
> >does anyone know where i can find the following cookbooks?
> >dont know the names - one is Serving your fellow man, How to serve
> >man or something like. i know it exists because i've seen one. it
> >is recipes that "look" like you are serving human body parts but are
> >just regular recipes.
>
> I assume this is a nod to, or prop from, the Twilight Zone episode
> called "To Serve Man", or the Damon Knight story on which it is
> based. Or just something you'd wave around at conventions?
>
> Would that Karl Wurf's "To Serve Man: A Cookbook for People"? If so,
> bookfinder.com has links to several vendors selling it.
>
>
> > the other was published by some folks into the SCA and science
> >fiction and had recipes in there by Rick Cook. By the way, a sad
> >note we lost Rick in November 03 in an automobile accident. He will
> >be and is sorely missed.
>
> I can't find any trace of this one...
>
> Adamantius
>
> ------------------------------
>
> Message: 7
> Date: Tue, 20 Jan 2004 12:49:51 +0000
> From: ekoogler1 at comcast.net
> Subject: Re: [Sca-cooks] Ok I am looking for an online cookbook
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <012020041249.18654.4065 at comcast.net>
>
> Some time back, one of the gentles on this list (don't know if he's still
here or not), Vincent Cuenca (?? on spelling), translated a "Libra del Coch"
(also not sure of spelling). He very kindly supplied hard copies of his
work to those of us who wanted them. This very disorganized person has
managed to lose the copy she had. If he is still around, or if anyone knows
how to get in touch with him, I'd really love to get another copy. I served
the tuna dish from the book at a Relay for Life feast at Pennsic, and got
RAVE notices on it...it was so great that my husband, who normally doesn't
like fish, has asked me to make it for him.
>
> Kiri
> >
> >
> > kattratt wrote:
> >
> > > Ok, this I found on someone's website. I think from this e-list as
well
> > > but sadly I cannot find it now and the person I gave the printed paper
> > > to proceeded to lose the book. (Of cuorse I thought I book marked it
> > > but it seems to be gone.)
> > > So here is what I am looking for.
> > > Aproximately 3 weeks ago I found an UN-Translated Spanish Cook Book
> > > Online. It was a period Book with an Anonymous author. It was I
believe
> > > LATE Period. It was not the Andalusian cookbook.
> > > One of the girls upon looking at the book seemed to think that it
might
> > > be mostly desserts but that could be wrong. Does anyone have a clue
as
> > > to what I might be talking about? And can you point me in the right
> > > direction of the website?
> > > Help on this is MUCH apprecitated!!!!
> > > Nichola
> >
> > Is it this one?
> > http://www.geocities.com/karen_larsdatter/manual.htm
> > there is also a link to the original text
> >
> > These probably aren't the ones, but if you're interested in Spanish, you
may
>
> > find them interesting
> > http://www.cervantesvirtual.com/FichaObra.html?Ref=3565
> > Rupert de Nola
> >
> > http://www.geocities.com/helewyse/libro.html]
> >
> > See also Brigid's translation of Libro de Coch in the florilegium
> >
> > Faerisa
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> ------------------------------
>
> Message: 8
> Date: Tue, 20 Jan 2004 08:12:12 -0500
> From: James May <james.may at mchsi.com>
> Subject: Re: [Sca-cooks] Ok I am looking for an online cookbook
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <5.1.0.14.2.20040120081047.01ee8150 at mail.mchsi.com>
> Content-Type: text/plain; charset="us-ascii"; format=flowed
>
> Devra was selling them at Pennsic last year.
> Jehan Yves
> At 12:49 PM 1/20/2004 +0000, you wrote:
> >Some time back, one of the gentles on this list (don't know if he's still
> >here or not), Vincent Cuenca (?? on spelling), translated a "Libra del
> >Coch" (also not sure of spelling). He very kindly supplied hard copies
of
> >his work to those of us who wanted them. This very disorganized person
> >has managed to lose the copy she had. If he is still around, or if
anyone
> >knows how to get in touch with him, I'd really love to get another
> >copy. I served the tuna dish from the book at a Relay for Life feast at
> >Pennsic, and got RAVE notices on it...it was so great that my husband,
who
> >normally doesn't like fish, has asked me to make it for him.
> >
> >Kiri
>
>
>
> ------------------------------
>
> Message: 9
> Date: Tue, 20 Jan 2004 07:12:42 -0600
> From: "Michael Gunter" <countgunthar at hotmail.com>
> Subject: [Sca-cooks] Rick Cook?
> To: sca-cooks at ansteorra.org
> Message-ID: <LAW12-F8K9W1IpMKX9s000048b3 at hotmail.com>
> Content-Type: text/plain; format=flowed
>
> >By the way, a sad note we lost Rick in November 03 in an automobile
> >accident. He will be and is sorely missed.
>
> Is this the same Rick Cook who wrote The Wizardry series about some modern
> computer programmers that become master magicians in a magical universe?
>
> If that is the case he's alive and well from what I've seen. This is Count
> Richard Ironsteed, first Crown of Atenveldt, and if he got killed it's the
> first
> I've heard about it.
>
> Gunthar
>
> _________________________________________________________________
> High-speed users-be more efficient online with the new MSN Premium
Internet
> Software. http://join.msn.com/?pgmarket=en-us&page=byoa/prem&ST=1
>
>
> ------------------------------
>
> Message: 10
> Date: Tue, 20 Jan 2004 08:42:03 -0500
> From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
> Subject: Re: [Sca-cooks] Romanian Cookbook
> To: "Cooks within the SCA <sca-cooks at ansteorra.org>"
> <sca-cooks at ansteorra.org>
> Message-ID: <BC329A5B.3F14%pleves1 at po-box.mcgill.ca>
> Content-Type: text/plain; charset=US-ASCII
>
> Actually, I posted it on the Verizon.net addresses through my hotmail
> account, not my McGill account :-))
>
> Approximate date is second half of the 17th century, roughly 1685 perhaps.
I
> do not have an original author's name, alas!
>
>
> ------------------------------
>
> Message: 11
> Date: Tue, 20 Jan 2004 09:05:29 -0500
> From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
> Subject: [Sca-cooks] OT: Verizon.net
> To: "Cooks within the SCA <sca-cooks at ansteorra.org>"
> <sca-cooks at ansteorra.org>
> Message-ID: <BC329FD9.3F1B%pleves1 at po-box.mcgill.ca>
> Content-Type: text/plain; charset=US-ASCII
>
> Here's what I get when I try to send mail to aeduin:
>
> Petru
>
> -------
>
>
>
>
> This report relates to a message you sent with the following header
fields:
>
> Message-id: <BC31F521.3EA1%pleves1 at po-box.mcgill.ca>
> Date: Mon, 19 Jan 2004 20:57:05 -0500
> From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
> To: aeduin <aeduin at verizon.net>
> Subject: Cookbook does not get through
>
> Your message cannot be delivered to the following recipients:
>
> Recipient address: aeduin at verizon.net
> Reason: Server rejected MAIL FROM address.
> Diagnostic code: smtp;550 You are not allowed to send
> mail:sc013pub.verizon.net
> Remote system: dns;relay.verizon.net
> (TCP|132.206.27.42|62216|206.46.170.12|25)
>
>
> ------------------------------
>
> Message: 12
> Date: Tue, 20 Jan 2004 09:39:49 -0500
> From: LrdRas at aol.com
> Subject: [Sca-cooks] Hi
> To: sca-cooks at ansteorra.org
> Message-ID: <ertjbxcdytureruacbd at aol.com>
> Content-Type: text/plain; charset="us-ascii"
>
> Test =)
> rryesqdkdoes
> --
> Test, yep.
>
> ------------------------------
>
> Message: 13
> Date: Tue, 20 Jan 2004 15:39:29 +0100
> From: Ana Vald?s <agora at algonet.se>
> Subject: Re: [Sca-cooks] Hi
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <400D3DA1.9020901 at algonet.se>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> HIIIII!! Welcome, lord Ras!!
> We missed you a lot!!!
> Ana
>
> LrdRas at aol.com wrote:
>
> > Test =)
> >rryesqdkdoes
> >--
> >Test, yep.
> >
> >
> >------------------------------------------------------------------------
> >
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
>
> --
> Skarpnäcks Allé 45
> 128 33 Skarpnäck
> Phone: +468-943288
> Cell: +46703213370
>
> http://www.algonet.se/~agora
> http://this.is/Equator
> http://this.is/Jenin
> http://this.is/TheWall
> http://gaza.blogspot.com
>
>
>
> ------------------------------
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> End of Sca-cooks Digest, Vol 8, Issue 107
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