[Sca-cooks] Re: Sca-cooks Digest, Vol 8, Issue 113
chirhart_1
chirhart_1 at netzero.net
Mon Jan 19 20:07:29 PST 2004
Mystery Solved Chirhart To ladybea Please trim your posts
----- Original Message -----
From: "Wanda" <ladybea at cox.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, January 20, 2004 3:45 PM
Subject: [Sca-cooks] Re: Sca-cooks Digest, Vol 8, Issue 113
> thank you all for your information on the cook books. I certainly check
out
> those sites and see if I can purchase them. I have been looking for them
> for a long time. If I ramble right now its because I've been up all night
> and not had much sleep. will check in later. thanks again ladybea. my
> email is ladybea at cox.net if anyone wants to contact me.
> ----- Original Message -----
> From: <sca-cooks-request at ansteorra.org>
> To: <sca-cooks at ansteorra.org>
> Sent: Tuesday, January 20, 2004 12:24 PM
> Subject: Sca-cooks Digest, Vol 8, Issue 113
>
>
> > Send Sca-cooks mailing list submissions to
> > sca-cooks at ansteorra.org
> >
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> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> > or, via email, send a message with subject or body 'help' to
> > sca-cooks-request at ansteorra.org
> >
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> >
> > When replying, please edit your Subject line so it is more specific
> > than "Re: Contents of Sca-cooks digest..."
> >
> >
> > Today's Topics:
> >
> > 1. RE: French table Service and Web site (pleves1)
> > 2. RE: Romanian Cookbook (pleves1)
> > 3. Re: French table Service and Web site (ekoogler1 at comcast.net)
> > 4. Re: Pig's head- was Re: [Sca-cooks] Blood Bread
> > (ekoogler1 at comcast.net)
> > 5. Re: Hi (Maggie MacDonald)
> > 6. Re: Hi (Jeff Gedney)
> > 7. Re: French table Service and Web site (Johnna Holloway)
> > 8. Re: French table Service and Web site (Johnna Holloway)
> > 9. Re: Hi (Susan Fox-Davis)
> > 10. Re: lemon curd (ekoogler1 at comcast.net)
> > 11. RE: Romanian Cookbook (Laurie Hupman)
> > 12. Re: Hi (Phil Troy/ G. Tacitus Adamantius)
> >
> >
> > ----------------------------------------------------------------------
> >
> > Message: 1
> > Date: Tue, 20 Jan 2004 14:23:25 -0500
> > From: pleves1 <pleves1 at po-box.mcgill.ca>
> > Subject: RE: [Sca-cooks] French table Service and Web site
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <4012EDAD at oldwebmail.mcgill.ca>
> > Content-Type: text/plain; charset="ISO-8859-1"
> >
> > >From what I see this is an overview of the culinary practices of the
> middle
> > ages; it does seem to avoid the typical clichés and pitfalls. I haven't
> > checked the recipe recreations. The section on table manners is actually
> from
> > a 13th century Italian manuscript (so it's not French, sorry about that
> :-)) A
> > few of the french articles in the bibliography look interesting, I'll
have
> to
> > check them out.
> >
> > YIS
> >
> > Petru
> >
> >
> >
> > >Wondering about the site that it came from I deleted the url back to
the
> > >source and found a really interesting website. Possibly others have
> already
> > >found it, but I thought I would share anyway. If nothing else is has a
> vast
> > >array fo images regarding Gardening, Food, Feasting and Cooking.
> > >Original:
> > >http://expositions.bnf.fr/gastro/index.htm
> > >
> > >Unfortunately I do not read French so I had to do with the partial
> > >translation provided by Google:
> >
>
>http://216.239.39.104/translate_c?hl=en&u=http://expositions.bnf.fr/gastro/
> in
> > dex.htm
> > >
> > >If any of you French speaking type people out there haven't seen it,
let
> me
> > >know if it is as interesting as it appears to be.
> > >
> >
> >
> > ------------------------------
> >
> > Message: 2
> > Date: Tue, 20 Jan 2004 14:25:19 -0500
> > From: pleves1 <pleves1 at po-box.mcgill.ca>
> > Subject: RE: [Sca-cooks] Romanian Cookbook
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <4012F173 at oldwebmail.mcgill.ca>
> > Content-Type: text/plain; charset="ISO-8859-1"
> >
> > Hi all!
> >
> > I'll send a new batch of files when I get back from fighter practice
> tonight.
> > If you haven't received a copy by tomorrow morning e-mail me so I can
> check if
> > there were any problems.
> >
> > Petru
> >
> >
> > ------------------------------
> >
> > Message: 3
> > Date: Tue, 20 Jan 2004 19:38:25 +0000
> > From: ekoogler1 at comcast.net
> > Subject: Re: [Sca-cooks] French table Service and Web site
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <012020041938.16868.6e00 at comcast.net>
> >
> > I read French very poorly...it's been a VERY long time since I studied
it
> (back in college in the very early 60's). But from what I could
determine,
> it looks like there is some good information there. I especially would
love
> to have a translation of the initial passage you refer to...I believe that
> Scully referenced it in his discussion of how kitchens are run in his
"Early
> French Cookery".
> >
> > Kiri
> > > Greetings,
> > >
> > > I have a new (to me) book on Medival Calanders and I was reading
through
> it
> > > last night. In one chapter it talks about the month of January and the
> New
> > > Years feast illumination in Tres Riches Heures. In discussing what the
> > > responsibilities of the individuals in the image are doing they
provide
> a
> > > supporting quote on the wine ceremony from "Estat de la maison du duc
> > > Charles de Bourgogne". I had never ssen this (but I am new at this) so
I
> > > decided to see what I could find. And it was very little.
> > >
> > > Does anyone know if this text is available? And if it is translated
into
> > > English? I managed to find a French site, but it pretty much has the
> same
> > > passage as is in my book.
> > > Original page:
> > > http://expositions.bnf.fr/gastro/recettes/vin.htm
> > > After Google Translation:
> > >
>
http://translate.google.com/translate?sourceid=navclient-menuext&hl=en&u=htt
p%3A
> > > %2F%2Fexpositions%2Ebnf%2Efr%2Fgastro%2Frecettes%2Fvin%2Ehtm
> > > And the translation in my book is vastly superior to the Google
> Translation.
> > >
> > > Wondering about the site that it came from I deleted the url back to
the
> > > source and found a really interesting website. Possibly others have
> already
> > > found it, but I thought I would share anyway. If nothing else is has a
> vast
> > > array fo images regarding Gardening, Food, Feasting and Cooking.
> > > Original:
> > > http://expositions.bnf.fr/gastro/index.htm
> > >
> > > Unfortunately I do not read French so I had to do with the partial
> > > translation provided by Google:
> > >
>
http://216.239.39.104/translate_c?hl=en&u=http://expositions.bnf.fr/gastro/i
ndex
> > > .htm
> > >
> > > If any of you French speaking type people out there haven't seen it,
let
> me
> > > know if it is as interesting as it appears to be.
> > >
> > > Glad Tidings,
> > > Serena da Riva
> > >
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> > ------------------------------
> >
> > Message: 4
> > Date: Tue, 20 Jan 2004 19:40:59 +0000
> > From: ekoogler1 at comcast.net
> > Subject: Re: Pig's head- was Re: [Sca-cooks] Blood Bread
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <012020041940.8928.4112 at comcast.net>
> >
> > I am also located in Maryland...actually the best part...southern
> Maryland, near the Chesapeake Bay. But I don't have a sign that says
> Adamantius slept here, unfortunately!
> >
> > Kiri
> > > Will you have places to stay if you come for a visit,Hon
> > > Chirhart also a MARY-LANDER ( You can find my House in Hampstead, It
> has
> > > the Sign (ADAMANTIUS was here )
> > >
> > > ----- Original Message -----
> > > From: "Kathleen A. Roberts" <karobert at unm.edu>
> > > To: "Cooks within the SCA"
> > >
> > > >
> > > >
> > > > --On Tuesday, January 20, 2004 4:35 PM +0000 Olwen the Odd
> > > > <olwentheodd at hotmail.com> wrote:
> > > >
> > > > > What is your favorite greasy spoon here in Bal'mer? Jimmy's on
> > > > > Greenmount Ave? Or Jimmy's in Fells Point? Olwen
> > > > FELLS POINT!!!!! didn't know there was one on greenmount... same
> family?
> > > >
> > > > cailte
> > > > almost native new mexican... gone from baltimore 15 yrs!
> > > >
> > >
> > >
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> > ------------------------------
> >
> > Message: 5
> > Date: Tue, 20 Jan 2004 11:45:24 -0800
> > From: Maggie MacDonald <maggie5 at cox.net>
> > Subject: Re: [Sca-cooks] Hi
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <5.2.0.9.0.20040120114434.00b9dc98 at pop.west.cox.net>
> > Content-Type: text/plain; charset="us-ascii"; format=flowed
> >
> > At 10:00 AM 1/20/2004,Phil Troy/ G. Tacitus Adamantius said something
> like:
> > >Second: I just heard (within the past half hour) a news report on CBS
> > >radio about another Klez-type worm. It seems that it uses the subject
> line
> > >of "Hi", and the message body contains the word "test".
> > >
> > >Well, folks, you should probably do whatever it is you do when you
> suspect
> > >you're infected. I'm done crying "Wolf!"
> > >
> > >My apologies if I'm guilty of some breach of netiquette here (I may be
> > >speaking from the ignorance of someone who never gets viruses, and
> > >basically never worries about them), and especially I apologize to Ras,
> > >whom I've missed.
> > >
> > >Adamantius
> >
> > I just got 4-5 of these emails in the last 20 minutes.
> >
> > It was all caught by my virus scanner, but still!!
> >
> > Blah. Update, and backup folks.
> >
> > Regards,
> > Maggie MacD.
> >
> >
> > ------------------------------
> >
> > Message: 6
> > Date: Tue, 20 Jan 2004 14:45:03 -0500
> > From: "Jeff Gedney" <gedney1 at iconn.net>
> > Subject: Re: [Sca-cooks] Hi
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <200401201445.AA3156934830 at iconn.net>
> > Content-Type: text/plain; charset=us-ascii
> >
> > to be specific, it appears as if he, or someone here has the w32.beagle
> virus:
> > http://sarc.com/avcenter/venc/data/w32.beagle.a@mm.html
> >
> > There is a free tool at this location, please run it, and check
yourself.
> >
> > Brandu
> >
> >
> > ------------------------------
> >
> > Message: 7
> > Date: Tue, 20 Jan 2004 14:55:10 -0500
> > From: Johnna Holloway <johnna at sitka.engin.umich.edu>
> > Subject: Re: [Sca-cooks] French table Service and Web site
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <400D879E.9000108 at sitka.engin.umich.edu>
> > Content-Type: text/plain; charset=us-ascii; format=flowed
> >
> > I posted this link maybe a year or so ago or even longer- It's part the
> > Bibliotheque
> > Nationale site where they are working to put a number of things up on
> > the web.
> > There was a librarian at Med Con in May who was talking about their aims
> > and goals.
> > If you take and click just on
> > http://expositions.bnf.fr/ it takes you to a page that will offer an
> English
> > translation. Does that make more sense than running it through Google?
> >
> > The English versions are then available as:
> > http://expositions.bnf.fr/gastro/enimages/anglais/index.htm
> >
> > Hope this helps--
> >
> > Johnnae llyn Lewis
> >
> >
> >
> >
> >
> > ------------------------------
> >
> > Message: 8
> > Date: Tue, 20 Jan 2004 15:01:31 -0500
> > From: Johnna Holloway <johnna at sitka.engin.umich.edu>
> > Subject: Re: [Sca-cooks] French table Service and Web site
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <400D891B.1070901 at sitka.engin.umich.edu>
> > Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> >
> > The book in question was published---
> >
> > Personal Name: La Marche, Olivier de, ca. 1426-1502.
> >
>
<http://catalog.loc.gov/cgi-bin/Pwebrecon.cgi?SC=Author&SEQ=20040120145759&P
> ID=8075&SA=La+Marche,+Olivier+de,+ca.+1426-1502.>
> >
> > Main Title: Les mémoires de messire Olivier de La Marche,
> > Published/Created: Paris, 1819-20.
> > Related Titles: Estat de la maison du duc Charles de Bourgongne.
> > Description: p. 22 cm. Subjects: Burgundy, House of.
> >
>
<http://catalog.loc.gov/cgi-bin/Pwebrecon.cgi?SC=Subject&SEQ=20040120145759&
> PID=8075&SA=Burgundy,+House+of.>
> > Burgundy (Burgundy)--History.
> >
>
<http://catalog.loc.gov/cgi-bin/Pwebrecon.cgi?SC=Subject&SEQ=20040120145759&
> PID=8075&SA=Burgundy+%28Burgundy%29+History.>
> > Europe--History--476-1492.
> >
>
<http://catalog.loc.gov/cgi-bin/Pwebrecon.cgi?SC=Subject&SEQ=20040120145759&
> PID=8075&SA=Europe+History+476-1492.>
> >
> > It's at LC.
> >
> > Johnnae
> >
> >
> > >>
> > >>I have a new (to me) book on Medival Calanders and I was reading
through
> it
> > >>last night. In one chapter it talks about the month of January and the
> New
> > >>Years feast illumination in Tres Riches Heures. In discussing what the
> > >>responsibilities of the individuals in the image are doing they
provide
> a
> > >>supporting quote on the wine ceremony from "Estat de la maison du duc
> > >>Charles de Bourgogne". I had never ssen this (but I am new at this) so
I
> > >>decided to see what I could find. And it was very little.
> > >>
> > >>Does anyone know if this text is available? And if it is translated
into
> > >>English?
> > >>
> > >
> >
> >
> > ------------------------------
> >
> > Message: 9
> > Date: Tue, 20 Jan 2004 12:11:37 -0800
> > From: Susan Fox-Davis <selene at earthlink.net>
> > Subject: Re: [Sca-cooks] Hi
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <400D8B79.1030506 at earthlink.net>
> > Content-Type: text/plain; charset=us-ascii; format=flowed
> >
> > Maybe the Beagle Mars lander had the beagle virus? That would explain
> > much.
> > <GGG> Thanks for the URL.
> >
> > Selene Colfox
> >
> > Jeff Gedney wrote:
> >
> > >to be specific, it appears as if he, or someone here has the w32.beagle
> virus:
> > >http://sarc.com/avcenter/venc/data/w32.beagle.a@mm.html
> > >
> > >There is a free tool at this location, please run it, and check
yourself.
> > >
> > >Brandu
> > >
> > >
> >
> >
> >
> >
> > ------------------------------
> >
> > Message: 10
> > Date: Tue, 20 Jan 2004 20:12:03 +0000
> > From: ekoogler1 at comcast.net
> > Subject: Re: [Sca-cooks] lemon curd
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <012020042012.10811.2cfd at comcast.net>
> >
> > Sorry about that, Selene...but you have to know that my friends (and my
> husband) LOVE the stuff. A couple of other things I do is to a)cut back a
> bit on the sweetening; b) use half Splenda and half suger; and c)use
> Chambord instead of vanilla...WOW!
> >
> > Kiri
> > > Rats, you have penetrated the inner secret to how nobody makes it like
I
> do.
> > > <ggg> Actually, I had not thought of that, it's a great idea and I'll
> > > try it out
> > > sometime Real Soon Now.
> > >
> > > Lemon Crud and Pizelles, hmmm, I do have to bring some perioid nummies
> > > for Angels Melee this Sat.....
> > >
> > > Selene C.
> > >
> > > ekoogler1 at comcast.net wrote:
> > >
> > > >I'm uncertain as to why it would be grainy. I've never had that
> problem. How
> > > do you make it?
> > > >
> > > >I'm not sure about using artificial sweeteners...but you could
> experiment with
> > > a small batch. One suggestion...I found that, when I made Selene's
> Chocolate
> > > Mousse, it was grainy. So I started using the fine sugar...not
> confectioner's,
> > > but the caster sugar (as the Brits refer to it). That was the perfect
> solution!
> > > >
> > > >Kiri
> > > >
> > > >>just made my first batch this weekend. pretty tasty and nicely
tart.
> > > >>making the office be my guinea pigs before i do it for the feast
> (lemon
> > > >>curd and scones as well as pizzelles should work nicely).
> > > >>
> > > >>wasn't very hard but the texture is a tad grainy. any suggestions?
> has
> > > >>anyone tried making it with artificial sweetner like splenda or
sugar
> twin?
> > > >>or is the sugar vital to the chemistry?
> > > >>
> > > >>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
> > > >>
> > > >
> > > >_______________________________________________
> > > >Sca-cooks mailing list
> > > >Sca-cooks at ansteorra.org
> > > >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> > > >
> > >
> > > _______________________________________________
> >
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> > ------------------------------
> >
> > Message: 11
> > Date: Tue, 20 Jan 2004 12:13:59 -0800
> > From: Laurie Hupman <rose at santiagosmagic.com>
> > Subject: RE: [Sca-cooks] Romanian Cookbook
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <1074629639.400d8c07b3ad3 at webmail.got.net>
> > Content-Type: text/plain; charset=ISO-8859-1
> >
> > I'd like a copy, please.
> >
> > Rose
> >
> > Quoting pleves1 <pleves1 at po-box.mcgill.ca>:
> >
> > > Hi all!
> > >
> > > I'll send a new batch of files when I get back from fighter practice
> tonight.
> > >
> > > If you haven't received a copy by tomorrow morning e-mail me so I can
> check
> > > if
> > > there were any problems.
> > >
> > > Petru
> > >
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> > >
> >
> >
> >
> > ------------------------------
> >
> > Message: 12
> > Date: Tue, 20 Jan 2004 15:14:51 -0500
> > From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
> > Subject: Re: [Sca-cooks] Hi
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
> > Message-ID: <p06020402bc333c0072ce@[192.168.0.5]>
> > Content-Type: text/plain; charset="us-ascii" ; format="flowed"
> >
> > Also sprach Maggie MacDonald:
> > >I just got 4-5 of these emails in the last 20 minutes.
> > >
> > >It was all caught by my virus scanner, but still!!
> > >
> > >Blah. Update, and backup folks.
> >
> > We are Apple Computers. Take us to your leader. We are here to end
> > all wars. Your weapons are useless against us...
> >
> > Adamantius
> >
> >
> > ------------------------------
> >
> > _______________________________________________
> > 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 113
> > *****************************************
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
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