[Sca-cooks] Re: Sca-cooks Digest, Vol 8, Issue 113
Wanda
ladybea at cox.net
Tue Jan 20 12:45:26 PST 2004
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
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> 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=http%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/index
> > .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
> *****************************************
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