[Sca-cooks] Re: pease porridge?
smcclune at earthlink.net
smcclune at earthlink.net
Fri Feb 25 09:34:21 PST 2005
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Subject: Sca-cooks Digest, Vol 21, Issue 130
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Today's Topics:
1. Looking for advice about running dayboard fundraiser
--looooong (Stefan li Rous)
2. Fwd: [Midlaurel] Mainstream media gets it right! (Marcus Loidolt)
3. RE: Yet another Drakey story (Craig Jones)
4. Re: pease porridge? (Pat)
5. Re: culinary lavender (Stefan li Rous)
6. Re: a Lenten question- (Stefan li Rous)
7. RE: Fwd: [Midlaurel] Mainstream media gets it right!
(Betsy Marshal)
8. Raw vs. pasteurized yogurt? (Tara Sersen Boroson)
9. Re: pease porridge? (Jadwiga Zajaczkowa / Jenne Heise)
10. OOP: All Recipes website (Jadwiga Zajaczkowa / Jenne Heise)
----------------------------------------------------------------------
Message: 1
Date: Thu, 24 Feb 2005 20:43:02 -0600
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] Looking for advice about running dayboard
fundraiser --looooong
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
Message-ID: <efaa05831180de271f218581bd22ddad at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
Geoffrey commented:
> I'm going to be in charge of running the dayboard/luncheon at an event
> in our Barony in May as a fundraiser.
> I've read almost everything in the archives related to this but would
> like suggestions about what has worked for others in the past
> successfully, and just as importantly, what has NOT worked that you
> wouldn't repeat.
If by "archives", you mean the ones for this list you've probably
already seen most of this file:
dayboards-msg (34K) 2/19/05 SCA dayboards, middle-of-the-day
meals.
http://www.florilegium.org/files/FEASTS/dayboards-msg.html
But there is also this article:
Daybrd-Advent-art (16K) 8/ 5/02 "Dayboard Adventures" by Jadwiga
Zajaczkowa.
http://www.florilegium.org/files/FEASTS/Daybrd-Advent-art.html
While not done as a dayboard, this feast review might also give you
some ideas:
finger-fd-fst-art (13K) 9/15/98 A light supper feast using finger
foods.
http://www.florilegium.org/files/FEASTS/finger-fd-fst-art.html
I'm not sure how well paying by the portion will work. I think it is
likely to be confusing and be difficult to track. It may also result in
not selling any unusual foods which folks don't recognize immediately.
People may be less likely to try the more unusual items if they are
paying by the portion. I would consider the one-price buffet and set
your prices accordingly and depend upon donations to make your profits.
For either one you might want to consider labeling each food dish
clearly.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 2
Date: Thu, 24 Feb 2005 20:28:32 -0800 (PST)
From: Marcus Loidolt <mjloidolt at yahoo.com>
Subject: [Sca-cooks] Fwd: [Midlaurel] Mainstream media gets it right!
To: sca-cooks at ansteorra.org, cuilcholuimcooks at yahoogroups.com
Message-ID: <20050225042832.2212.qmail at web50310.mail.yahoo.com>
Content-Type: text/plain; charset=us-ascii
> Date: Thu, 24 Feb 2005 21:24:52 -0500
> CC:
> Subject: [Midlaurel] Mainstream media gets it right!
>
> A breath of fresh air:
> http://www.slate.com/id/2107363/
>
> Madinia
>
> MMM
> "A time comes when silence is betrayal. Even when
> pressed by the demands
> of inner truth, men do not easily assume the task of
> opposing their
> government's policy, especially in time of war. Nor
> does the human
> spirit move without great difficulty against all the
> apathy of
> conformist thought, within one's own bosom and in
> the surrounding
> world."
> - Martin Luther King Jr.
>
>
> > _______________________________________________
> Midlaurel mailing list
> Midlaurel at minstrel.com
> http://list.minstrel.com/listinfo/midlaurel
>
=====
www.geocities.com/mjloidolt/marcus_page.html
"Let Charity be your hallmark and model for all you do,
if it is not loving, don't do it, it it is loving,
let nothing stop you from doing whatever is needed!"
(St. John Neumann)
"Have no fear or doubt anything and everything you give in this life will be paid back ahundred fold in the next"
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------------------------------
Message: 3
Date: Fri, 25 Feb 2005 15:06:12 +1030
From: "Craig Jones" <drakey at webone.com.au>
Subject: RE: [Sca-cooks] Yet another Drakey story
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Message-ID: <000401c51af3$8946c9a0$0301010a at D1>
Content-Type: text/plain; charset="us-ascii"
>
> Yes, but I suspect there is a big difference between splattering
> half-brewed soon souring milk everywhere and splattering half-brewed
> apple juice everywhere... Not the time to have wall to wall carpet.
Almost. I got home in time to witness a blocked airlock and a normally
cylindrical plastic drum almost spherical... Yoghurt culture (thickens
the mix) and yeast (carbon dioxide) makes for firefighter's foam if you
don't shake it...
A lot of gas had to be bled off very slowly. And not to
successfully....
D.
------------------------------
Message: 4
Date: Thu, 24 Feb 2005 20:39:01 -0800 (PST)
From: Pat <mordonna22 at yahoo.com>
Subject: Re: [Sca-cooks] pease porridge?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <20050225043902.36290.qmail at web52003.mail.yahoo.com>
Content-Type: text/plain; charset=us-ascii
>From discussions on this list since at least 1997, and my own independent study, I am not happy with any of the common "peas" available.
"English" peas or garden peas were developed fairly recently in France, I believe. Black eyed peas and field peas and cow peas and purple crowders are all related and come out of Africa. Navy peas, and white peas found on most grocery shelves are of New World origin. The garden peas named by Gerard do not seem available, having been replaced in the main by the varieties developed in the 17th and 18th century. Of the nine peas and beans listed by Gerard, only four still seem to be readily available: lentils, favas, chick peas, and a standard white pea still eaten in Western Europe according to Adamantius. The "green" pea mentioned in many recipes of our time seem to be the fresh, immature form of this same white pea. Because I don't have access or knowledge of that one, I choose to use lentils, which are readily available, and lend themselves quite well to the recipes calling for peas.
Daniel Myers <edouard at medievalcookery.com> wrote:
Aren't peas (both green and white) old world plants? They both show up
in enough recipes.
I've found dried white peas in large bags in the Indian (India) section
of the grocery store - labeled "Vatana".
- Doc
Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL
------------------------------
Message: 5
Date: Fri, 25 Feb 2005 00:16:37 -0600
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: Re: [Sca-cooks] culinary lavender
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
Message-ID: <a68f8f272000359df8da3a9a1fc7114f at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
Mike asked:
> Thanx for the response. I am actually growing French Lavender in my
> garden, and will probably end up using it. The nurseryman to whom I
> spoke seemed to think that any of the common lavenders is OK, but I
> thought I read somewhere that English lavender was better for cooking.
You might be interested in some of the comments in this file in the
PLANTS, HERBS AND SPICES section of the Florilegium:
lavender-msg (29K) 5/29/09 Period use of Lavender in food and
elsewhere
http://www.florilegium.org/files/PLANTS/lavender-msg.html
A few comments from this file:
> French Lavender (Lavandula dentata)
> English Lavender (L. vera, L. officinalis, L. spica)
> Italian Lavender (L. stoechas)
> Rosemary states that English lavender was not cultivated in England
> until
> about 1568 (sadly she does not give her reference for this statement)
>
> She says that French lavender is the hardiest and blooms all year, and
> that
> lavender oil is made from both the flowers and the leaves.
> English lavender is more highly scented and lavender oil is made from
> the
> flowers only. It is also favoured for dried lavender.
> Italian lavender is not used for oil/perfume but as a fresh strewing
> herb,
> especially in Spain and Portugal, and its flowers are used by the
> Arabs for
> medicinal preparations.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 6
Date: Fri, 25 Feb 2005 01:53:31 -0600
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: Re: [Sca-cooks] a Lenten question-
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
Message-ID: <9f9f2f219d74964b559e0198f6478120 at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed
Selene commented:
> I keep threatening to do a grand Fish Feast for seafood lovers only.
> Maybe not during Lent though, so we can use other animal products and
> fats, eggs, frying media, etc. "Just call me Friar Duck!"
Ooh. I *like* this idea. But I'm afraid I would be going alone or my
lady wife would be eating offboard, unless the fish were fish sticks.
:-(
Here are a pair of Florilegium files on the subject of fish feasts:
feasts-fish-msg (24K) 2/19/04 Serving fish at SCA feasts.
http://www.florilegium.org/files/FEASTS/feasts-fish-msg.html
fish-feast-art (6K) 3/29/00 Details and recipes for a mid-Lent
"fish feast" by Rudd Rayfield.
http://www.florilegium.org/files/FEASTS/fish-feast-art.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 7
Date: Fri, 25 Feb 2005 06:22:55 -0600
From: "Betsy Marshal" <betsy at softwareinnovation.com>
Subject: RE: [Sca-cooks] Fwd: [Midlaurel] Mainstream media gets it
right!
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Message-ID: <KNUTHJmdTcjJxWY5pCx00000143 at softwareinnovation.com>
Content-Type: text/plain; charset="us-ascii"
Not food specific (sorry!) but also gets it right..
http://www.palmbeachpost.com/accent/content/accent/epaper/2005/02/13/a1d_ren
nies_0213.html
enjoy, Pyro
-----Original Message-----
Sent: Thursday, February 24, 2005 10:29 PM
To: sca-cooks at ansteorra.org; cuilcholuimcooks at yahoogroups.com
Subject: [Sca-cooks] Fwd: [Midlaurel] Mainstream media gets it right!
> Date: Thu, 24 Feb 2005 21:24:52 -0500
> CC:
> Subject: [Midlaurel] Mainstream media gets it right!
>
> A breath of fresh air:
> http://www.slate.com/id/2107363/
>
> Madinia
>
an/listinfo/sca-cooks
------------------------------
Message: 8
Date: Fri, 25 Feb 2005 09:58:30 -0500
From: Tara Sersen Boroson <tara at kolaviv.com>
Subject: [Sca-cooks] Raw vs. pasteurized yogurt?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <421F3D16.7010801 at kolaviv.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Does anybody here know if, historically, yogurt has been made with raw
milk or if the milk has been scalded first? Sally Fallon insists it was
raw, but I find her scholarship... dubious. Harold McGee says the milk
was traditionally scalded first. I was going to look up the resources
in his bibliography, but figured I'd see if anybody here had a short
answer for me since there are so many really well informed folks here.
One of those why reinvent the wheel moments ;)
Thank you!
-Magdalena vander Brugghe
--
Tara Sersen Boroson
'Normal' is getting dressed in clothes that you buy for work, driving through traffic in a car you are still paying for, in order to get to the job that you need so you can pay for the clothes, car, and the house that you leave empty all day in order to afford to live in it. -Ellen Goodman
[T]o admit authorities, however heavily furred and gowned, into our libraries and let them tell us how to read, what to read, what value to place upon what we read, is to destroy the spirit of freedom which is the breath of those sanctuaries. -Virginia Woolf
------------------------------
Message: 9
Date: Fri, 25 Feb 2005 11:02:57 -0500
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] pease porridge?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <20050225160257.GA30256 at fiedlerfamily.net>
Content-Type: text/plain; charset=us-ascii
Oh, boy. I'm really confused now.
> >From discussions on this list since at least 1997, and my own independent study, I am not happy with any of the common "peas" available.
> "English" peas or garden peas were developed fairly recently in
>France, I believe.
Ok, this is what the Encyclopedia Britannica thinks about peas:
"Pisum sativum is the common garden pea of the Western world. While
their origins have not been definitely determined, it is known that
these legumes are one of the oldest of cultivated crops; fossil remains
have been found in Swiss lake villages."
I know that 'edible-podded peas' are a relatively new development,
though it appears that very young peascods were eaten in England in
period.
>Black eyed peas and field peas and cow peas and
>purple crowders are all related and come out of Africa.
"cowpea also called black-eyed pea
cultivated forms of Vigna unguiculata, annual plants within the pea
family (Fabaceae). In other countries they are commonly known as China
bean, or black-eyed bean. The plants are believed to be native to India
and the Middle East but in early times were cultivated in China. "
According to the US Department of Agriculture, field peas are a variety
of Pisum sativum.
"Field pea is a high-quality, high-protein crop which is native to
southwest Asia. Field pea was one of the first crops cultivated by man.
>Navy peas, and
>white peas found on most grocery shelves are of New World origin.
I've never seen anything called 'Navy Peas', though I'm familar with
'navy beans' and 'white beans'. White peas are harder to find, I usually
find green split peas. I do see 'white pea beans' but they are beans,
not peas.
I've seen both yellow and white peas for sale (I assumed that yellow
peas were merely a different variety of Pisum Sativium?)
> The
>garden peas named by Gerard do not seem available, having been replaced
>in the main by the varieties developed in the 17th and 18th century.
While the varieties have been developed, the species is the same, pisum
sativium. Different varieties of lentils have also been developed over
time. I've looked at the pictures of garden peas in Gerard, and he
doesn't give a description of whether the dried peas are green or yellow
(like our modern split peas) because he says peas need no description.
However, Le menagier suggests that dried peas need yellowing:
"With all these peas, whether old or new, you can force them through a
sieve, or a fine or horsehair mesh; but the old peas must be yellowed
with ground saffron of which the water may be put to boil with the peas
and the saffron itself with the liquid from the peas."
>Of the nine peas and beans listed by Gerard, only four still seem to be
>readily available: lentils, favas, chick peas, and a standard white pea
>still eaten in Western Europe according to Adamantius.
>The "green" pea
>mentioned in many recipes of our time seem to be the fresh, immature
>form of this same white pea. Because I don't have access or knowledge
>of that one, I choose to use lentils, which are readily available, and
>lend themselves quite well to the recipes calling for peas.
>
> Daniel Myers <edouard at medievalcookery.com> wrote:
>
> Aren't peas (both green and white) old world plants? They both show up
> in enough recipes.
>
> I've found dried white peas in large bags in the Indian (India) section
> of the grocery store - labeled "Vatana".
>
> - Doc
>
>
>
> Pat Griffin
> Lady Anne du Bosc
> known as Mordonna the Cook
> Shire of Thorngill, Meridies
> Mundanely, Millbrook, AL
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Information wants to be a Socialist... not a Communist or a
Republican." - Karen Schneider
------------------------------
Message: 10
Date: Fri, 25 Feb 2005 11:40:10 -0500
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: [Sca-cooks] OOP: All Recipes website
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <20050225164010.GA1498 at fiedlerfamily.net>
Content-Type: text/plain; charset=us-ascii
Review from the Scout report:
14. All Recipes
http://www.allrecipes.com/
Since time immemorial, people have loved to cook. Whether it be for
themselves after a hectic day or for a dinner party of 20, the
experience of dining is something that can be both relaxing and
energizing at the same time. Fortunately, the All Recipes website,
started in 1997 by a group of Web developers with a passion for cooking,
has over 26,000 recipes for the consideration of the discerning
epicurean. Users may just elect to search for a recipe from the top of
the site's homepage, or they may want to browse the recipes by
collection, such as desserts, pasta dishes, or soups. The "Ideas" area
contains a smaller offering of recent submissions, such as layered
seafood dip and garlic and onion burgers. Visitors to the site may also
leave feedback on each recipe, along with a brief commentary. The site
also contains a recipe calendar linked to upcoming holidays so that
visitors may plan their festive meals accordingly. If that weren't
enough, the site also includes an area where visitors may sign up to
receive various electronic mailings, such as those for persons planning
to eat healthier meals or just the latest recipes contributed to the
site. [KMG]
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Information wants to be a Socialist... not a Communist or a
Republican." - Karen Schneider
------------------------------
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