[Sca-cooks] where do I buy an indulgence for SCA-Cooks

[Huette von Ahrens]

Kirsten, I love you but you really are the
queen of sweeping generalizations.

While smoked meats are period, there is a big
difference between meat that has been smoked
and jerky, which is meat that has been dried,
whether smoked or not, and which has no
documentation as being Western European period.
AFAIK jerky is a New World concept and Europeans
didn't dry meat until they saw North American
Indians doing so.

Huette
 
--- Kirsten Houseknecht
<kirsten at fabricdragon.com> wrote:

> Viking era Rus?
> you can use ANY Norse recipe and be pretty
> close on target.
> 
> how about a porridge? there is documentation of
> a porridge with
> butter......(Sweden, 10th cent i think, not my
> specialty though)
> 
> Fish.  fresh, smoked, or dried.
> although i think if you served the actual
> period "fish preserved in pig fat"
> someone would have YOU preserved in pig fat. i
> cannot recomend it.
> Lutefisk is an aquired taste, and few people
> have acquired it.
> 
> smoked meat is period for almost anyone.  so
> something like a beef jerky, or
> better yet, a venison jerky or smoked, would be
> period...... a close
> substitute would be smoked cold roasted beef.
> (buy that pre cooked at a
> supermarket and serve it sliced, with
> bread......if they make sandwiches out
> of it, thats their problem!)
> 
> Bread, of course, especially Rye.
> 
> Cheeses, i beleive goat cheese would be better
> for that era and area.
> 
> finally, i have no idea if it would be period,
> but it would be tasty....
> make a fondue.
> a Mongolian Hot pot, that is.. boiling oil or
> broth that food is dipped
> into, would have been possible in theory... and
> communal cooking was
> documented in Norse areas in period.... so you
> could strecth that to include
> fondue..... kind of
> 
> 
> 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: "Jadwiga Zajaczkowa / Jenne Heise"
> <jenne at fiedlerfamily.net>
> To: "Cooks within the SCA"
> <sca-cooks at ansteorra.org>
> Sent: Sunday, October 03, 2004 6:32 PM
> Subject: [Sca-cooks] where do I buy an
> indulgence for SCA-Cooks
> 
> 
> > I know that I can get an indulgence from the
> Vatican for committing a
> > sin in advance-- but how do I get forgiveness
> in advance for committing
> > a sin against SCA Cooks?
> >
> > I'm doing this dayboard. The theme of the
> event is Viking era Rus. I've
> > put some time into researching this, though
> not much. As we all know,
> > there's not much out there to find. :)
> >
> > What I really want to do is two soups and a
> variety of little snacky
> > things. (Yes, I know that the notion of
> zakuski is 19th century in
> > origin... but putting little plates of things
> out for visitors is at
> > least mentioned in the Domostroi).
> >
> > However, I may be either not using period
> recipes, using adapted recipes
> > (like the pears with cucumbers and figs by
> Woys Weaver), or adapting
> > recipes myself-- such as making onion sops
> with beer instead of wine,
> > and possibly without milk...
> >
> > I'm sorry! I'm really sorry! I'll print out a
> little handout that says
> > which is which! But I can't really see any
> other way to do it, without
> > working my fingers to the bone and/or going
> over budget...
> >
> > -- 
> > -- Jadwiga Zajaczkowa, Knowledge Pika
> jenne at fiedlerfamily.net
> > "If past history was all there was to the
> game, the richest people would
> > be librarians." -- Warren Buffet, Washington
> Post, April 17, 1988
> >
> _______________________________________________
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> > Sca-cooks at ansteorra.org
> >
>
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> >
> 
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> 


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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