[Sca-cooks] Re: Sca-cooks Digest, Vol 8, Issue 113

Tue Jan 20 12:47:50 PST 2004

Noticed that you wanted someting translated in French.  I ran across a web
site that if you type in what you want it translates it right there.  just
try entering French translator in Google and you should get it  or try
www.worldreference.com
----- 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
> *****************************************