[Sca-cooks] St.
Christiane
christianetrue at earthlink.net
Wed Mar 3 10:41:45 PST 2004
-----Original Message-----
From: sca-cooks-request at ansteorra.org
Sent: Mar 3, 2004 10:34 AM
To: sca-cooks at ansteorra.org
Subject: Sca-cooks Digest, Vol 10, Issue 6
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Today's Topics:
1. Re: Food paintings (jenne at fiedlerfamily.net)
2. Re: Sca-cooks Digest, Portion size question (Elaine Koogler)
3. RE: Food paintings (kingstaste at mindspring.com)
4. FW: [LaurelsofMeridies] Nick's Pizza Stop (was Re: Recruiting
Judges for KASF) (kingstaste at mindspring.com)
5. RE: Sca-cooks Digest, Portion size question
(kingstaste at mindspring.com)
6. Re: Food paintings (Elaine Koogler)
7. Photos was:Re: RE: Viking Clay Mold Casting classes
(JAMES REVELLS)
8. RE: Food paintings (kingstaste at mindspring.com)
----------------------------------------------------------------------
Message: 1
Date: Wed, 3 Mar 2004 10:50:37 -0500 (EST)
From: <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Food paintings
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID:
<Pine.LNX.4.33.0403031045520.32533-100000 at fiedlerfamily.net>
Content-Type: TEXT/PLAIN; charset=US-ASCII
> There are a bunch of Flemish paintings with food in them....they're in
> one of my costuming books (as a source for middle class clothing).
> Would you like specifics?
> --maire, who's got this reeeeaaally bad image of Olwen doing an
> entrement of a marzipan John-the-Baptist.....[make it go awaaaaay!!!!]
A friend of mine did a semi-mundane subtlety for someone whose arms
include St. Agatha, who is generally depicted carrying her breasts on a
plate.
The subtlety consisted of two dome-shaped red velvet cakes over flat
circular red velvet cakes, both filled with vanilla pudding and iced in
white and pink.
The first wasn't so shocking, apparently-- but several people came late to
the party and didn't see the two cakes together, thus failing to
recognize the iconography. When they cut into the second cake and the
pudding came squirting out, they were _very_ disconcerted. :)
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"I am in a corner without being back[ed?] there and often come out
fighting." -- James Thurber, 1960 interview with Life
------------------------------
Message: 2
Date: Wed, 03 Mar 2004 10:56:02 -0800
From: Elaine Koogler <ekoogler1 at comcast.net>
Subject: Re: [Sca-cooks] Sca-cooks Digest, Portion size question
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <40462A42.5050401 at comcast.net>
Content-Type: text/plain; charset=windows-1252; format=flowed
I usually plan on 4 oz. per dish...so if I'm doing 3 main courses, that
would be approximately12 oz. However, this will vary depending on the
dish...i.e., how it's prepared. Also, does it have bones...if so, I
allow more to compensate for the bones.
Kiri
UrthMomma at aol.com wrote:
>A question for my esteemed collegues :
>
>At a "normal" feast, how many *total* cooked ounces of /deboned meat do you
>generally serve given a reasonable budget, spread amongst all the courses ?
>
>Yea, I know part of this is interkingdom anthropology -- the East, Middle,
>Calontir, Meridies, Ansteorra tend to be carnivores that I am aware of, or
>heavy fighters in any given location tend to prefer large quantities of meat and
>large quantities of food at any time.
>
>Thanks in advance for your replies,
>
>the other Olwen
>Barony of Sternfeld, Midrealm
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>
--
Learning is a lifetime journey
growing older merely adds experience to knowledge
and wisdom to curiosity.
-- C.E. Lawrence
------------------------------
Message: 3
Date: Wed, 3 Mar 2004 11:32:13 -0500
From: <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] Food paintings
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Message-ID: <MDBBKILOJGOPDPCMDBOGOEMFDEAA.kingstaste at mindspring.com>
Content-Type: text/plain; charset="iso-8859-1"
While you are looking, I should tell you that the project I'm starting on
now is to identify recipes (and paintings would be really helpful as well)
that specify a particular type of cooking vessel. This comes from spending
the weekend with (now) Mistress Honnoria, who was the one responsible for
many of the period pottery cookware I had at Pennsic. She has a book on
pottery cookware now, with about a dozen examples of period pots and various
utensils like a drippings pan to be placed below a roast to catch drippings
to make sauces with (there was some discussion about that last week, I
believe). So, she and I talked and I said I'd like to start with recipes
for things that call for a specific cook pot, and then she could produce
said pot, then we could cook the recipe in it, etc. We did this at Pennsic
with one dish which specifically called for a pipkin, which we used and it
worked beautifully.
So, in everyone's various wanderings through period texts, if you come
across a recipe that specifies a certain type of vessel for the preparation
of the food, I'd be appreciative if you could bring it to my attention. I
will start compiling a list of types of vessels and recipes that call for
them.
Thanks,
Christianna
http://gallery.euroweb.hu/
Ok, so I'm slowly digging through the above web archive in search of
paintings featuring foods (especially pies) and I find myself thinking
grumpy thoughts about the painters, such as:
"He calls that a banquet? There's nothing on the table but a half a
loaf of bread and an empty glass!"
What's worse, the more tired I get, the more I'm looking for paintings
with titles like:
"The Virgin Mary and Child Being Fed a Tart of Cherries"
"Saint Sebastian With the Bakers"
... and the ever popular ...
"Salome Receiving the Head of John the Baptist in a Standing Crust"
I should probably give up for the night and go to bed, eh?
- Doc
--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
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------------------------------
Message: 4
Date: Wed, 3 Mar 2004 11:39:14 -0500
From: <kingstaste at mindspring.com>
Subject: [Sca-cooks] FW: [LaurelsofMeridies] Nick's Pizza Stop (was
Re: Recruiting Judges for KASF)
To: "SCA Cooks" <Sca-cooks at ansteorra.org>
Message-ID: <MDBBKILOJGOPDPCMDBOGIEMHDEAA.kingstaste at mindspring.com>
Content-Type: text/plain; charset="iso-8859-1"
Thought some of you might be interested to see what Master niccolo is doing
with his time these days -
Christianna
-----Original Message-----
From: Nick Sasso [mailto:franiccolo at mindspring.com]
Sent: Wednesday, March 03, 2004 10:50 AM
To: LaurelsofMeridies at yahoogroups.com
Subject: [LaurelsofMeridies] Nick's Pizza Stop (was Re: Recruiting
Judges for KASF)
> I regret to send my notice of absence as well. My new small
> restaurant is not in condition yet to sustain a weekend with my
being > away.
> Oh, do tell about your new venture!
> Christianna
Well, it is located in historic Grantville, GA . . . that's 10 miles
south of Newnan on I-85 for those who never heard of it. It is an
established shop of 4 years that we acquired in Jan of this year
after working 4 months on the project. It is a smallish shop that
currently sells pizza, wings, sandwiches and salads. My wife and I
run it with a staff of 4 1/2 people working various configurations,
with everyone on Fri and Sat.
In the start-up, we have taken a small, non-descript pizza shop with
dingy walls, crusted floor corners, yard sale tools/equipment and
some actually good big equipment and reputation in a town starved for
dining options (one other placewithin 10 miles) and turned it into
what lots of people are talking about. Painted color on the white
walls last painted 4 years ago, got a local artist to paint huge
historic 1920's murals on the walls, printed nice menu's
adjustedcooking techniques, trained staff, and developed prep
schedules.
Now, people rave about how much better our food is than what they get
in Atlanta, we have more people dining in the restaurant, and the
staff is loving be involved in developing the growth of the place.
It's putting my philosophy of a feast kitchen into a day-to-day
shop. Lots of learning on my part supplying, budgeting and running
the place, but it is clean, the food is good, and the people get a
value for their dining dollar. I'm waiting a few months before
putting Roman Roast of Beef or Egourduce on the dinner specials :o)
It will come since we are making a Meditteranean theme for the menu.
Stuffe trout, braised lamb, and roasted hand-stuffed sausages will be
there come fall if all goes well. This week we add Spaghetti and
Lasagna.
I'll be chatting with you, Christianna, about this some time soon.
Pointers and traps to avoid will be appreciated!
niccolo difrancesco
Pizza is Light
------------------------------
Message: 5
Date: Wed, 3 Mar 2004 11:39:19 -0500
From: <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] Sca-cooks Digest, Portion size question
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Message-ID: <MDBBKILOJGOPDPCMDBOGKEMHDEAA.kingstaste at mindspring.com>
Content-Type: text/plain; charset="iso-8859-1"
At a "normal" feast, how many *total* cooked ounces of /deboned meat do you
generally serve given a reasonable budget, spread amongst all the courses ?
Yea, I know part of this is interkingdom anthropology -- the East, Middle,
Calontir, Meridies, Ansteorra tend to be carnivores that I am aware of, or
heavy fighters in any given location tend to prefer large quantities of meat
and
large quantities of food at any time.
Thanks in advance for your replies,
the other Olwen
Barony of Sternfeld, Midrealm
Here is the section on portioning from my "Feast Planner's Handbook".
Christianna
Very often, the Autocrat will come up with a figure for food that fits in
with the overall event cost, and then assign it to the Feastcrat. Start by
deducting the amounts for other meals such as breakfast, to determine the
actual amount you have for each diner. The average person’s stomach holds
roughly 32oz. of food. Plan on serving amounts that do not exceed a total
of 32 oz. per diner spread out over all of the courses planned for the meal.
A general way to look at the distribution of the types of foods to serve is
to look at the typical expenditures on meals, 40% on meat, poultry and fish;
35% on produce, beverages, and misc. groceries; 17.5% on eggs, butter,
cheese, dairy; 7.5% on breads and desserts.
With a definite starting number, you can plan on dividing up the cost and
serving sizes among the foods you plan to serve.
For example: if you’ve got $5.00 for feast, then:
40% on meat or other entrees = $2.00.
35% on produce and groceries = $1.75
17.5% on dairy = .87
7.5% on bread and desserts = .37
and a 32.0z total serving weight divides out to:
40% of 32oz. = 12.8oz meat or other entrees
35% of 32oz. = 11.2oz. produce and groceries
17.5% of 32 oz. = 5.6 oz dairy
7.5% of 32 oz = 2.4 oz bread and desserts
Note that these are service-sized portions, or cooked weights.
------------------------------
Message: 6
Date: Wed, 03 Mar 2004 11:59:59 -0800
From: Elaine Koogler <ekoogler1 at comcast.net>
Subject: Re: [Sca-cooks] Food paintings
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <4046393F.5050201 at comcast.net>
Content-Type: text/plain; charset=us-ascii; format=flowed
Are you looking for vessels that are specifically named...like the
reference in the "Garnished Turnips" recipe in the Neopolitan Recipe
Collection, "...lay out these slices in a torte pan in layers..." or for
descriptions, like "... take a pot that should be a bit large and made
of clay, with a flat bottom,..." from de Nola? And are you just
looking for vessels or for things like wooden spatulas, colanders or
graters, etc.?
Kiri
kingstaste at mindspring.com wrote:
>While you are looking, I should tell you that the project I'm starting on
>now is to identify recipes (and paintings would be really helpful as well)
>that specify a particular type of cooking vessel. This comes from spending
>the weekend with (now) Mistress Honnoria, who was the one responsible for
>many of the period pottery cookware I had at Pennsic. She has a book on
>pottery cookware now, with about a dozen examples of period pots and various
>utensils like a drippings pan to be placed below a roast to catch drippings
>to make sauces with (there was some discussion about that last week, I
>believe). So, she and I talked and I said I'd like to start with recipes
>for things that call for a specific cook pot, and then she could produce
>said pot, then we could cook the recipe in it, etc. We did this at Pennsic
>with one dish which specifically called for a pipkin, which we used and it
>worked beautifully.
>So, in everyone's various wanderings through period texts, if you come
>across a recipe that specifies a certain type of vessel for the preparation
>of the food, I'd be appreciative if you could bring it to my attention. I
>will start compiling a list of types of vessels and recipes that call for
>them.
>Thanks,
>Christianna
>
>
>
>http://gallery.euroweb.hu/
>
>Ok, so I'm slowly digging through the above web archive in search of
>paintings featuring foods (especially pies) and I find myself thinking
>grumpy thoughts about the painters, such as:
>
> "He calls that a banquet? There's nothing on the table but a half a
>loaf of bread and an empty glass!"
>
>
>What's worse, the more tired I get, the more I'm looking for paintings
>with titles like:
>
> "The Virgin Mary and Child Being Fed a Tart of Cherries"
>
> "Saint Sebastian With the Bakers"
>
>... and the ever popular ...
>
> "Salome Receiving the Head of John the Baptist in a Standing Crust"
>
>
>I should probably give up for the night and go to bed, eh?
>
>- Doc
>
>
>--
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
> Edouard Halidai (Daniel Myers)
> http://www.medievalcookery.com/
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
>_______________________________________________
>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
>
>
>
--
Learning is a lifetime journey...growing older merely adds experience to knowledge
and wisdom to curiosity.
-- C.E. Lawrence
------------------------------
Message: 7
Date: Wed, 3 Mar 2004 11:43:50 -0500
From: "JAMES REVELLS" <sudnserv5 at verizon.net>
Subject: [Sca-cooks] Photos was:Re: RE: Viking Clay Mold Casting
classes
To: <sca-cooks at ansteorra.org>
Message-ID: <065b01c4013e$bbff3000$0a00a8c0 at olaf>
Content-Type: text/plain; charset="iso-8859-1"
Hej! 'Lainie,
Which troupe did he play with? I am more likely to be cast as a thug
like Brigella than one of the lead vetchi (some thing about me projecting an
air of menace)
Because I put the pictures up on a public list I cropped out almost
every other person in the frame. I wanted to show the process more than the
people. So I can send you a photo of me if you like, but I don't have any
current ones on the computer yet.
Pax,
Olaf
PS, Linda, I can send you a picture of the class if you like as well.
----- Original Message -----
> Nice try again. A Certain Other Person of my acquaintance used to play
> Pantalone back in the day, and he has first dibs. :-)
>
> Honestly, I just wanted to look at the pictures of the *people*. Since I'm
> on the other side of the universe here, seeing pictures of my on-line
> compadres is always a treat. Anything compromising?
> ;-D)
>
> 'Lainie
>
------------------------------
Message: 8
Date: Wed, 3 Mar 2004 12:10:26 -0500
From: <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] Food paintings
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Message-ID: <MDBBKILOJGOPDPCMDBOGCEMLDEAA.kingstaste at mindspring.com>
Content-Type: text/plain; charset="iso-8859-1"
Are you looking for vessels that are specifically named...like the
reference in the "Garnished Turnips" recipe in the Neopolitan Recipe
Collection, "...lay out these slices in a torte pan in layers..." or for
descriptions, like "... take a pot that should be a bit large and made
of clay, with a flat bottom,..." from de Nola? And are you just
looking for vessels or for things like wooden spatulas, colanders or
graters, etc.?
Kiri
Hmm, good questions. Both, I think, as long as the description is specific
enough. For that matter, just having the name of the type of dish may not
be descriptive enough, so having other recipes that flesh out the details
will be useful as well. At this point, since I'm working on this project
with a potter, I'm only interested in vessels that are made from pottery, so
wooden utensils and metal pots are out, although there are several
references, paintings and evidence of pottery collanders.
Christianna
------------------------------
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