[Sca-cooks] Preserved Foods

[vicki shaw]

oh wonderful!!!
thanks
Angharad the schizoid

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, January 14, 2004 2:47 PM
Subject: Re: [Sca-cooks] Preserved Foods


> Sorry, I've only got sketchy info on that. His job was mostly to pick
> them. I do know they do salt-cured because it's the easiest method. I've
> seen the containers of olives in salt at his parent's house--it looks to
> be kosher salt or something along those lines.
>
> Here are some recipes I found for preserving the olives:
>
> http://homecooking.about.com/library/archive/blfruit38.htm
> http://www.allbaking.net/ch/2002/october/joccanning1.html
>
> And a recipe for roast duck with black olives:
> http://www.e-rcps.com/pasta/main/fowl/duck_roast_olv.shtml
>
>
> Margaret
>
>
> On Wed, 14 Jan 2004, vicki shaw wrote:
>
> > hmmm.  That is interesting.  The method my mother taught me is far more
> > complicated and time consuming because it requires the olives to first
be
> > slit (I like bashing better!) be soaked in water for weeks, changing the
> > water every day to eliminate the bitterness of the raw olive.  Only when
the
> > olive is no longer bitter to the taste can it be properly marinated in
the
> > seasoning and oil/vinegar mix.  If "buried" in salt (I am assuming in a
> > crock with something pressing down hard on the olives), how long?  And
what
> > do they do with them after they have been removed from the salt?
> > vicki
> >
> > Angharad ferch Iorwerth; MKA Vicki Shaw
> > Barony Beyond the Mountain
> > East Kingdom
> > vhsjvs at gis.net
> >
> > www.omygoddess.biz
> > ----- Original Message -----
> > From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
> > To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> > Sent: Wednesday, January 14, 2004 1:27 PM
> > Subject: Re: [Sca-cooks] Preserved Foods
> >
> >
> > > My sweetie's grandparents in CA have an olive tree, and according to
him
> > > what they do is bash the ripe olives to split them and then bury them
in
> > > salt for a while.
> > >
> > > Margaret
> > >
> > > On Wed, 14 Jan 2004, vicki shaw wrote:
> > >
> > > > I am very interested to know how period pickles were prepared.  I
love
> > all
> > > > things pickled and have always got some jars going.  Tonight I have
been
> > > > munching on pickled daikon radish.  I got my pickling spice from my
> > local
> > > > Indo-Pakistani shop and it has many more interesting things in it
and
> > the
> > > > result is very good.  Thanks for that web site, Anahita, I am going
to
> > look
> > > > into it.
> > > >
> > > > Has anyone ever tried to make olives from scratch?  From the raw
fruit.
> > I
> > > > have, but it is very rare that I see them in the markets.  Anyone
know a
> > > > good source of raw olives fresh off the tree?
> > > >
> > > > Angharad ferch Iorwerth; MKA Vicki Shaw
> > > > Barony Beyond the Mountain
> > > > East Kingdom
> > > > vhsjvs at gis.net
> > > >
> > > >
> > > > > Olwen wrote:
> > > > > >  >One - in the fall - will be for Preserved Foods.
> > > >
> > > > I would be interested in that Olwen.  Let me know when the time gets
> > closer.
> > > > > >  >
> > > > > >  >I'm thinking of mustards, compost, pickles, jams, and such.
> > > > > >  >
> > > > > >  >I am not looking for specific recipes or sources, although
those
> > are
> > > > nice,
> > > > > >  >but i would like to know what other sorts of preserved foods
are
> > > > period.
> > > > > >  >I'm sure the above only scratches the surface...
> > > > > >  >
> > > > > >  >Thanks,
> > > > > >  >Anahita
> > > > > >
> > > > > >Beets.  Somewhere or other I found a really nice period recipe
for
> > > > pickled
> > > > > >beets which called for also adding caraway seeds.
> > > > >
> > > > > Actually, i made a whole mess of pickled vegetable for the German
> > > > > Boar Hunt Feast i prepared in 2001
> > > > >
> > > > > -- Beets marinated with horseradish, red wine, cider vinegar,
> > > > > coriander, caraway, anise - Marx Rumpolt
> > > > > -- Cucumbers fresh pickled in white vinegar, honey, anise,
caraway,
> > > > > pepper, saffron, mustard - Ein Buch von Guter Spise, 14th c.
> > > > > -- Red Cabbage marinated in red wine vinegar, honey, caraway,
anise,
> > > > > pepper - Ein Buch von Guter Spise
> > > > > -- Button Mushrooms pickled in white wine vinegar, whole
peppercorns,
> > > > > cloves, nutmeg, mace, bay leaves, fresh ginger - Lady Elinor
> > > > > Fettiplace and Sir Kenelm Digbie, because I couldn't find a German
> > > > > recipe for pickled mushrooms.
> > > > >
> > > > > All the recipes i used, plus the original sources are on my
website -
> > > > > i don't remember if i posted them to this list.
> > > > > http://witch.drak.net/lilinah/2001Menu.html
> > > > >
> > > > > Anahita
> > > > >
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