[Sca-cooks] re: cooking item of interest
K Francis
baronesskay at hotmail.com
Thu Jun 10 14:57:53 PDT 2004
I ordered one too. It looks great for a flat bread I make. I am hoping it
fits over my little weber!
Katira
>From: sca-cooks-request at ansteorra.org
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Sca-cooks Digest, Vol 13, Issue 37
>Date: Thu, 10 Jun 2004 11:22:22 -0500
>
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>Today's Topics:
>
> 1. Re: Summer activities (Sue Clemenger)
> 2. Re: More on potatoes and chilies (Terry Decker)
> 3. Re: More on potatoes and chilies (Phlip)
> 4. different folks, was shabbos wine, was shabbos candles, was
> Kashrut (Kirsten Houseknecht)
> 5. Re: shabbos wine, was shabbos candles, was Kashrut
> (Kirsten Houseknecht)
> 6. Barberries (KristiWhyKelly at aol.com)
> 7. Re: More on potatoes and chilies (Susan Fox-Davis)
> 8. Re: shabbos wine, was shabbos candles, was Kashrut
> (Susan Fox-Davis)
> 9. Re: More on potatoes and chilies (Phlip)
> 10. Re: Barberries (James Prescott)
> 11. Re: cooking item of interest (Susan Fox-Davis)
>
>
>----------------------------------------------------------------------
>
>Message: 1
>Date: Thu, 10 Jun 2004 06:23:53 -0600
>From: Sue Clemenger <mooncat at in-tch.com>
>Subject: Re: [Sca-cooks] Summer activities
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Message-ID: <40C852D9.704 at in-tch.com>
>Content-Type: text/plain; charset=us-ascii; format=flowed
>
>Isn't that the most fun about getting to travel to see things? It's like
>a reenactor's pilgrimage! :o)
>--maire
>
>Johnna Holloway wrote:
>
> > I am hoping for pictures and material for at least a couple
> > TI articles. The salt works should prove especially interesting.
> > I've read what the books say--- now I can go see them.
> >
> > Johnnae
> >
> >
> > Sue Clemenger wrote:
> >
> >> Oooooh! Take lots of pictures!
> >> --maire, channeling Olwen ;o)
> >>
> >> Johnnae llyn Lewis wrote:
> >>
> >>> Foodwise I am hoping to see
> >>> the medieval salt-works on the coast and some other things like
> >>> the Dormouse Museum and the Beekeeping Museum.
> >>> Have a great summer---
>
>
>
>
>------------------------------
>
>Message: 2
>Date: Thu, 10 Jun 2004 08:23:48 -0500
>From: "Terry Decker" <t.d.decker at worldnet.att.net>
>Subject: Re: [Sca-cooks] More on potatoes and chilies
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Message-ID: <000e01c44eee$2bd24500$27a94a0c at terryd>
>Content-Type: text/plain; charset="iso-8859-1"
>
> >Was definitely thinking of you when I started this line of inquiry, Bear
>;-)
> >
> >
> >Saint Phlip,
>
>Why, thank you; thank you very much. Now I have to add the new information
>to the Papas and Batatas lecture I'm doing in about 10 days.
>
>I had forgotten about the Manila galleon, which made yearly treasure and
>trade runs across the Pacific. It would have been a major vehicle for
>introducing Central American foods into Asia. I'll leave aside the
>arguments for Chinese trade with the Americas in the first half of the 15th
>Centuries.
>
>The reason I'm sure white potatoes and sweet potatoes didn't arrive in
>China
>together is geographical. Sweet potatoes were the common potato in South
>and Central America. White potatoes were a high altitude replacement crop
>for maize limited to the Andean highlands and do not appear to have been
>used outside of the region. Europeans had sweet potatoes for almost 50
>years before the first European expedition into the Andean Highlands.
>
>Now, I have some more references to look for. Thanks.
>
>Bear
>
>
>
>------------------------------
>
>Message: 3
>Date: Thu, 10 Jun 2004 09:46:52 -0400
>From: "Phlip" <phlip at 99main.com>
>Subject: Re: [Sca-cooks] More on potatoes and chilies
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Message-ID: <002201c44ef1$63f4f7e0$64ba1cd0 at phlip>
>Content-Type: text/plain; charset="iso-8859-1"
>
>
>Ene bichizh ogsen baina shuu...
>
> > Phlip,
> >
> > Do you know who Paul intends to get to publish his book? Hopefully not
> > Kegan Paul again! I got lucky with Soup for the Qan, but I don't think
>that
> > will happen twice.
> >
> > Regina
>
>Definitely not Kegan Paul- he still hasn't gotten paid for "Soup", last I
>heard, and his comment on their pricing was that he couldn't have afforded
>to buy himself a copy :-O His last publisher was Scarecrow Press, for
>"Historical Dictionary of the Mongol World Empire"
>(
>http://www.scarecrowpress.com/Catalog/SingleBook.shtml?command=Search&db=^DB/CATALOG.db&eqSKUdata=0810845717
>)
>which was somewhat better as far as pricing went, but they've still got it
>in their heads that Paul's stuff is "textbook" writing, rather than
>intended
>for a more popular, hobbyist- type of market. Not sure who will be
>publishing it this time- I'll fwd this to him and ask.
>
>FWIW, he and I have been discussing putting together a less expensive
>edition of "Soup", probably somewhat siumilar to the paperback edition of
>Milham's Platina, but he's been extremely busy, and finding the time is
>difficult.
>Saint Phlip,
>CoDoLDS
>
>"When in doubt, heat it up and hit it with a hammer."
> Blacksmith's credo.
>
> If it walks like a duck, and quacks like a duck, it is probably not a
>cat.
>
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
>
>
>------------------------------
>
>Message: 4
>Date: Thu, 10 Jun 2004 10:02:45 -0400
>From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
>Subject: [Sca-cooks] different folks, was shabbos wine, was shabbos
> candles, was Kashrut
>To: "Heleen Greenwald" <heleen at ptdprolog.net>
>Cc: sca-cooks at ansteorra.org
>Message-ID: <007c01c44ef3$ff4a5ee0$89613cd1 at netaxs.com>
>Content-Type: text/plain; charset="Windows-1252"
>
>Thanks for the kind words....
>I suspect it is easier to deal with as an occasional guest, than as a less
>orthodox relative dealing with more orthodox/strict relatives. I expect,
>like many things having to do with relatives, it would grate....
>
>basically I figure there are lots of things that can bug someone about
>food.
>religion
>allergies
>dislikes
>cultural habits (see also religion)
>personal squikage...
>
>my theory is that if I can make someone more comfortable by not touching an
>open bottle of wine (especially if it doesn't even mean I cant have any, I
>just cant pour) it is a pretty minor thing to do.
>
>it is LOTS tougher to cook a fully kosher meal in a non kosher kitchen (it
>CAN be done, and I have done it! but you do use a heck of a lot of tin
>foil.....)
>
>and just try dealing with someone who has lethal, and very sensitive
>allergies, to an ingredient you *routinely* use in your kitchen... you need
>to spend HOURS scrubbing everything, and making sure nothing is
>accidentally
>contaminated with...nuts...or...chocolate...or mushrooms... or peanuts...
>or
>fish.... (yes, I know people with each of those allergies, and I am
>allergic
>to Garlic.. find a restaurant we can all eat at, I dare you!. oh, yeah and
>another friend is allergic to all Peppers.....)
>
>I happen to know a lot about the kosher rules, and very little about the
>restrictions in some other groups, because I studied kashrus. and was
>trying
>to cook for people who kept more or less kosher......
>
>I know more than any human should ever need to about textiles and
>rules/allergies/quirks, because I sell the stuff..... and darn it, I am not
>going to lose a sale because some wool touched my linen.......
>
><shrug>
>I appreciate the thank yous, but I think it is mostly difficult when you
>try
>to absorb it ALL AT ONCE, which this discussion is probably doing for some
>folks...... it is much, much easier to learn it one step at a time, or one
>chapter at a time.
>
>if you are interested in learning about kashrut. there are several source
>books... but one of the better ones (with RECIPES!) is
>"the spice and spirit of kosher cooking"
>neat book......
>
>Kirsten Houseknecht
>Fabric Dragon
>kirsten at fabricdragon.com
>www.fabricdragon.com
>Philadelphia, PA USA
>Trims, Amber, Jet, Jewelry, and more...
>
>I worry about you, wear a reflective sweater...
>----- Original Message -----
>
> > Kirsten, You are a very kind person, for being so considerate of other
> > people's feelings.
>
>
>
>------------------------------
>
>Message: 5
>Date: Thu, 10 Jun 2004 10:06:53 -0400
>From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
>Subject: Re: [Sca-cooks] shabbos wine, was shabbos candles, was
> Kashrut
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Message-ID: <008501c44ef4$b7c5d940$89613cd1 at netaxs.com>
>Content-Type: text/plain; charset="Windows-1252"
>
><heh>
>oh yeah, pareve margarine. and pareve shortening (like Crisco) have made
>cooking meat meals a LOT easier.
>
>sigh, the things you find when you read labels though.
>did you know they put "non fat dry milk" in a lot of all beef hot dogs?
>we didnt......
>not until i had a mildly kosher person eating here.
>
>and really, thanks for the "atta boys" ...
>
>i guesslearning all of it gradually it wasnt much of a shock.
>Kirsten Houseknecht
>Fabric Dragon
>kirsten at fabricdragon.com
>www.fabricdragon.com
>Philadelphia, PA USA
>Trims, Amber, Jet, Jewelry, and more...
>
>I worry about you, wear a reflective sweater...
>----- Original Message -----
>From: "Susan Fox-Davis" > You're a good human. It's Ancient Pagan Good
>Manners to observe the
> > traditions of your host when you are traveling, greet the local gods
> > properly and all that. The world might be a more peaceful place today
> > if the Romans had observed that rule. <sigh>
> >
> > There's a widespread Jewish joke, that if the Jewish religion had
> > saints, then they would have sainted the person who invented Pareve
> > Margarine for meat meals. <GGG>
> >
> > Selene C.
> >
>
>
>
>------------------------------
>
>Message: 6
>Date: Thu, 10 Jun 2004 10:38:59 EDT
>From: KristiWhyKelly at aol.com
>Subject: [Sca-cooks] Barberries
>To: sca-cooks at ansteorra.org
>Message-ID: <45.e07c7fd.2df9cc83 at aol.com>
>Content-Type: text/plain; charset="US-ASCII"
>
>Does anyone know what barberries were in period? Are they the berries from
>the barberry bush that we see in everyone's front lawn? Or are they
>something
>different?
>
>Thanks
>
>Grace
>
>
>------------------------------
>
>Message: 7
>Date: Thu, 10 Jun 2004 07:41:32 -0700
>From: Susan Fox-Davis <selene at earthlink.net>
>Subject: Re: [Sca-cooks] More on potatoes and chilies
>To: Cooks within the SCA <sca-cooks at ansteorra.org>, firedrake
> <firedrake at earthlink.com>
>Message-ID: <40C8731C.6050603 at earthlink.net>
>Content-Type: text/plain; charset=us-ascii; format=flowed
>
>Phlip wrote:
>
> >Definitely not Kegan Paul- he still hasn't gotten paid for "Soup", last I
> >heard, and his comment on their pricing was that he couldn't have
>afforded
> >to buy himself a copy :-O His last publisher was Scarecrow Press, for
> >"Historical Dictionary of the Mongol World Empire"
> >(
> >http://www.scarecrowpress.com/Catalog/SingleBook.shtml?command=Search&db=^DB/CATALOG.db&eqSKUdata=0810845717
>)
> >which was somewhat better as far as pricing went, but they've still got
>it
> >in their heads that Paul's stuff is "textbook" writing, rather than
>intended
> >for a more popular, hobbyist- type of market. Not sure who will be
> >publishing it this time- I'll fwd this to him and ask.
> >
>I want this sometime soon, even though it costs USD$80. Must ask Santa
>again, who came through with SOUP FOR THE QAN after all.
>
>Selene C.
>
>
>
>
>------------------------------
>
>Message: 8
>Date: Thu, 10 Jun 2004 07:55:10 -0700
>From: Susan Fox-Davis <selene at earthlink.net>
>Subject: Re: [Sca-cooks] shabbos wine, was shabbos candles, was
> Kashrut
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Message-ID: <40C8764E.807 at earthlink.net>
>Content-Type: text/plain; charset=windows-1252; format=flowed
>
>Kirsten Houseknecht wrote:
>
> ><heh>
> >oh yeah, pareve margarine. and pareve shortening (like Crisco) have made
> >cooking meat meals a LOT easier.
> >
>Certainly for the lactose intolerant or lactose incompetant as well!
>
> >sigh, the things you find when you read labels though.
> >did you know they put "non fat dry milk" in a lot of all beef hot dogs?
> >we didnt......
> >not until i had a mildly kosher person eating here.
> >
>Thus the popular advertising slogan for the very tasty Hebrew National
>kosher hot dogs: "We answer to a Higher Authority."
>
>Selene
>
>
>
>
>------------------------------
>
>Message: 9
>Date: Thu, 10 Jun 2004 12:05:49 -0400
>From: "Phlip" <phlip at 99main.com>
>Subject: Re: [Sca-cooks] More on potatoes and chilies
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Message-ID: <00b501c44f04$ce64ea00$64ba1cd0 at phlip>
>Content-Type: text/plain; charset="iso-8859-1"
>
>
>Ene bichizh ogsen baina shuu...
>
> >
> >http://www.scarecrowpress.com/Catalog/SingleBook.shtml?command=Search&db=^D
>B/CATALOG.db&eqSKUdata=0810845717 )
> > >which was somewhat better as far as pricing went, but they've still got
>it
> > >in their heads that Paul's stuff is "textbook" writing, rather than
>intended
> > >for a more popular, hobbyist- type of market. Not sure who will be
> > >publishing it this time- I'll fwd this to him and ask.
> > >
> > I want this sometime soon, even though it costs USD$80. Must ask Santa
> > again, who came through with SOUP FOR THE QAN after all.
> >
> > Selene C.
>
>Well, Devra has it, last I heard, if you want to buy from a SCAdian, or you
>can order directly from the company, and I think they still give a discount
>if you order direct. Just, please, if you order directly from them, make
>sure they know you're buying because you're a hobbyist and a reenactor, and
>it's difficult for you to afford the book. This is part of what Paul and I
>are working on, to help make the books more affordable for everyone.
>
>If we can just get it through their heads that they're missing a large
>market, by directing it solely to the scholars and colleges....
>
>Saint Phlip,
>CoDoLDS
>
>"When in doubt, heat it up and hit it with a hammer."
> Blacksmith's credo.
>
> If it walks like a duck, and quacks like a duck, it is probably not a
>cat.
>
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
>
>
>------------------------------
>
>Message: 10
>Date: Thu, 10 Jun 2004 10:07:33 -0600
>From: James Prescott <prescotj at telusplanet.net>
>Subject: Re: [Sca-cooks] Barberries
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Message-ID: <f06110405bcee37692716@[198.53.99.137]>
>Content-Type: text/plain; charset="us-ascii"
>
>At 10:38 -0400 2004-06-10, KristiWhyKelly at aol.com wrote:
> > Does anyone know what barberries were in period? Are they the berries
>from
> > the barberry bush that we see in everyone's front lawn? Or are they
>something
> > different?
>
>
>I can answer half of this. The European barberry is _Berberis vulgaris_.
>
>Now if someone else can determine the species of the bushes on your
>front lawns....
>
>
>Thorvald
>
>
>------------------------------
>
>Message: 11
>Date: Thu, 10 Jun 2004 09:20:39 -0700
>From: Susan Fox-Davis <selene at earthlink.net>
>Subject: [Sca-cooks] Re: cooking item of interest
>To: scabakers at yahoogroups.com, Cooks within the SCA
> <sca-cooks at ansteorra.org>
>Message-ID: <40C88A57.8090009 at earthlink.net>
>Content-Type: text/plain; charset=us-ascii; format=flowed
>
>OK, I've placed my order. Amazon carries the Target catalogue and I
>already have an Amazon account, so I ordered it via Amazon.
>
>Will report on the product when it arrives. I'm thinking, those sesame
>buns you get with Mongolian BBQ. Yumbo.
>
>Selene
>
>valkyr8 at yahoo.com wrote:
>
> > I was brousing Target's website the other day and came across the
> > following item.
> >
> > http://www.target.com/gp/detail.html/ref=br_1_5/602-4354782-1579834?%
> > 5Fencoding=UTF8&asin=B0000BXHL6
> >
> > (you will probably have to copy and paste the url into the address
> > line since they usually don't wrap)
> >
> > 17" cast iron discada (sp?) with removable legs. Available on the
> > web site only. This looks like a fabulous item to use for making
> > flat bread, or any kind of baked good over the fire. I like the
> > removable legs too, makes it easier to transport and you can use it
> > on a burner. I wish I had seen this a month ago, I would have
> > ordered it for Lillies.
> >
> > Thought I'd share.
> >
> > Giovanna
>
>
>
>
>
>
>------------------------------
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>End of Sca-cooks Digest, Vol 13, Issue 37
>*****************************************
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