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

[Kirsten Houseknecht]

<shrug> since i cant usually eat it, i dont know how you make it..

i do know i have been served smoked meat that was called Jerky
it wasnt?

i know meat preserved in viniger or wine is period..... i have period
recipes for it.
i know dried and smoked fish is period for the northerly people.

other than that as far as i can tell almost all preserved meat involves
garlic, so i cant even touch it.
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: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: "Kirsten Houseknecht" <kirsten at fabricdragon.com>; "Cooks within the SCA"
<sca-cooks at ansteorra.org>
Sent: Monday, October 04, 2004 12:23 PM
Subject: Re: [Sca-cooks] where do I buy an indulgence for SCA-Cooks


> 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
> > >
> > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at ansteorra.org
> > >
> >
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> > >
> >
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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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