[Sca-cooks] Re: Sca-cooks Digest, Vol 20, Issue 59

[Ruth Tannahill]

----- Original Message ----- 
From: <sca-cooks-request at ansteorra.org>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 14, 2005 1:14 AM
Subject: Sca-cooks Digest, Vol 20, Issue 59


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> Today's Topics:
>
>    1. RE: Mudthaw menu (Olwen the Odd)
>    2. Re: Olwen's Rice (was OOPS! 12th Night Feast) (Olwen the Odd)
>    3. Re: Fw: [EKCooksGuild] ATTN Jedwiga has PMS (Elaine Koogler)
>    4. Re: Fw: [EKCooksGuild] ATTN Jedwiga has PMS (Elaine Koogler)
>    5. Re: Re: Exploding Cabbage (Olwen the Odd)
>    6. Re: Electric knives (Bill Fisher)
>    7. Re: some recipes and questions (David Friedman)
>    8. Re: Loooooong night for Head Cook at 12th Night (David Friedman)
>    9. Re: OOP food Packaging question (chirhart_1 at netzero.com)
>   10. Re: Electric knives (UlfR)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 14 Jan 2005 00:21:44 +0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> Subject: RE: [Sca-cooks] Mudthaw menu
> To: sca-cooks at ansteorra.org
> Message-ID: <BAY1-F23F45D0D1E6AE027E8E1CEA68B0 at phx.gbl>
> Content-Type: text/plain; format=flowed
>
>
> >I found a great recipe for honey shortbread using only unbleached flour,
> >butter and honey online by doing a dogpile search for "honey shortbread".
> >It
> >tastes fabulous. I'm not including any cane sugar in the feast, so I
wanted
> >a workable honey recipe. We tested it (under the guise of lembas) at a
> >recent Hobbit Holiday, and you can really taste the honey. I was going to
> >flavor some of them with lavender, others with cardamom, and leave some
> >plain.
>
> >Berelinde
>
> Your menu sounds great and I hope I make it to the event!  One suggestion.
> If you are going to flavor some of the honey shortbreads, may I suggest
you
> somehow identify what flavoring(s) you use with an initial or colour and
> make it very clear which is which.  Some folks have really odd allergies,
> like Mistress Jeanne, Master Chirhart's wife, who is allergic to lavender
> (who the heck is allergic to something like that?? ((private comment)) ).
> Olwen
>
>
>
>
> ------------------------------
>
> Message: 2
> Date: Fri, 14 Jan 2005 00:12:04 +0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> Subject: Re: [Sca-cooks] Olwen's Rice (was OOPS! 12th Night Feast)
> To: sca-cooks at ansteorra.org
> Message-ID: <BAY1-F24FAF284BB00A2C9783FC9A68B0 at phx.gbl>
> Content-Type: text/plain; format=flowed
>
> >Ene bichizh ogsen baina shuu...
> >
> > > 55 pounds of dry short grain rice.  Cooked 4 cups at a time with extra
> >rice
> > > flour added to make extra sticky sushi rice.  After cooking, each
batch
> > > weighed just over 5 pounds.  I cooked rice for three days straight.  I
> >still
> > > can't go near the sink to clean the last of the mess because it smells
> >like
> > > rice.
> > > Pictures will follow sometime soon.
> > > Olwen
> >
> >Oh dear....
> >
> >Suggestion:
> >
> >55lbs of _jasmine_ rice. Large pot- 2 waters, one rice. Bring water to
> >boil,
> >add rice, bring to second boil, cover, turn off fire, or move someplace
> >warm
> >and forget. Ignore for an hour or so. Start second batch. Do something
else
> >until first batch has finished, and then add the sweet vinegar, etc,
> >stirring until cool. Place in other container, and restart your 3rd batch
> >in
> >the first pot. Finish second batch, and restart 4th batch. Continue until
> >done.
> >
> >I've only done 15 cups at a time, but there's no reason 20 wouldn't work.
> >Much easier than trying to do 4 c at a time, and should only take you a
> >long
> >afternoon.
> >
> >Saint Phlip,
>
> Well, ordinary rice I would have done in large batches or baked.  Sushi
rice
> is best done in small batches.  The recommedation is filling pan to only
> about a 1 /5 th full.  The cooking time is very short and since I really
> needed to control the stickiness, I had to remain a task-master.  If the
> stuff wasn't sticky enough, Food-Dog would have been a riceslide.
>
> No worries, I'm not cooking or looking at rice again for a long long
while..
> Olwen
>
>
>
>
> ------------------------------
>
> Message: 3
> Date: Thu, 13 Jan 2005 19:34:17 -0500
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Subject: Re: [Sca-cooks] Fw: [EKCooksGuild] ATTN Jedwiga has PMS
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <41E71389.6030404 at comcast.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Micheal wrote:
>
> > Congrats to Jedwiga, from another who does not know you yet.
> >  Gods of cooking
> >    Interesting phrase for an interprative art form. Does one carry a
> > rolling pin sceptor, a frying pan shield, and roaster armor.  A
> > sausage wreath crown, with  lackies running behind reminding one
> > "there`s a pie in the oven."
> >   Da
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> Actually, a description of a Master Cook's "accoutrements" was somewhat
> described as follows:
>
> The Cook orders, regulates and is obeyed in his Kitchen; he should have
> a chair between the buffet and the fireplace to sit on and rest if
> necessary; the chair should be so placed that he can see and survey
> everything that is being done in the Kitchen; he should have in his hand
> a large wooden spoon which has a double function:  one, to test pottages
> and brouets, and the other, to chase the children out of the Kitchen to
> make them work, striking them if necessary.
>
>
> Memoires, Olivier de la Marche,
>
>                                     Maitre d'Hotel, Capitaine des Gardes
> to Charles the Bold,
>
>
> Duke of Burgundy, mid-Fifteenth Century
>
> Kiri
>
>
>
>
>
> ------------------------------
>
> Message: 4
> Date: Thu, 13 Jan 2005 18:39:14 -0500
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Subject: Re: [Sca-cooks] Fw: [EKCooksGuild] ATTN Jedwiga has PMS
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <41E706A2.5000503 at comcast.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Denise Wolff wrote:
>
> > Well Deserved! Congratulations Jadwiga!
> >
> > Andrea
> >
> I add my congratulations as well.  I often wondered why you didn't have
> one already, dear Lady!  Welcome to our Circle.
>
> I would also inform this illustrious group that another of our number
> has been "kicked upstairs".  Master Tirloch of Talleght was inducted
> into the Order of the Laurel at Atlantian Twelfth Night.  To say that he
> was surprised is somewhat of an understatement.  He was presented with
> greetings from a number of Kingdoms, including An Tir, the Midrealm and
> the Outlands.
>
> Kiri
>
>
>
> ------------------------------
>
> Message: 5
> Date: Fri, 14 Jan 2005 00:01:29 +0000
> From: "Olwen the Odd" <olwentheodd at hotmail.com>
> Subject: Re: [Sca-cooks] Re: Exploding Cabbage
> To: sca-cooks at ansteorra.org
> Message-ID: <BAY1-F927DD898034C3E2EC5247A68B0 at phx.gbl>
> Content-Type: text/plain; format=flowed
>
> OMG!!!  That is this the funniest thing I have heard in a while!!  Thanks
> for sharing!  Who did the thing??  I have got to talk to her.
>
> Olwen who only made fog come out of a rice dog.
>
> >The MK Cooks List carried this description---
> >The Entrement - Le Chou Eclatant - was a large paper mache cabbage made
> >by my very talented lady wife.  The mechanism that worked so well in
> >testing (a balloon inside a 4" diameter tube, with a balloon pump)
> >failed on the first go round, so I had the crew carry it back into the
> >kitchen, reset the silly thing, and we brought it out again.  I was
> >told that the failure and repetition actually made it all somewhat
> >funnier.  The second time it worked - sort of.  Instead of shooting out
> >broccoli pieces in a 4 foot radius, one lone floret popped out, which I
> >then presented to St. Dorinda.
> >
> >Maybe Doc will elaborate further.
> >
> >Johnnae
> >
> >Linda Peterson wrote:
> >
> >>The picture of this is lovely, the name intrigues. What did it do?
> >>
> >>Mirhaxa
> >>
> >>  http://www.medievalcookery.com/images/chou.jpg
> >>
> >>  mirhaxa at morktorn.com
> >>
> >>
> >>
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>
>
> ------------------------------
>
> Message: 6
> Date: Thu, 13 Jan 2005 18:56:48 -0500
> From: Bill Fisher <liamfisher at gmail.com>
> Subject: Re: [Sca-cooks] Electric knives
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <de0751f05011315562a7a1f49 at mail.gmail.com>
> Content-Type: text/plain; charset=US-ASCII
>
> On Thu, 13 Jan 2005 19:12:59 +0100, UlfR <ulfr at hunter-gatherer.org> wrote:
> > Bill Fisher <liamfisher at gmail.com> [2005.01.13] wrote:
> > They fired you for getting hurt on the job? A good way to give employees
> > an incentive to not get hurt.
>
> In PA they can fire you for no reason at all, which is what they did.
>
> > > (bones heal, chicks dig scars, pain is temporary)
> >
> > Ahh, that is perhaps a better rationalization for scars than my current
> > one ("depressed teenagers cut their wrists using razorblades, a real man
> > uses a handforged axe"). I even missed all bones, all major blood
> > vessels, all sinews, and all but some surface afferent nerves.  Just a
> > nice scar and the ability to chose between the the standard story and
> > the macho one ("just some idiot with an axe...").
> >
> > Actually that is the major one. Most of the rest is a set of fine white
> > lines on my left hand. Described by a friend with a similar set as
> > "woodcarvers disease".
> >
> > /UlfR
>
> Yeah, I know scars pretty well.  I have many, but I only remember
> where a few came from now, I think.
>
> Cadoc
> -- 
>
> "The 'Net is a waste of time, and that's exactly what's right about it" -
>                                     - William Gibson
>
>
> ------------------------------
>
> Message: 7
> Date: Thu, 13 Jan 2005 15:02:40 -0800
> From: David Friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] some recipes and questions
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <p06200701be0ca2471c7b@[192.168.0.2]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> Aoghann wrote:
>
> >Greetings All,
> >
> >I was plundering through my copy of "A Mediterranean Feast" by
> >Clifford Wright, looking for some things to take to a local "12th"
> >night event being held here in Bryn Madoc on the 16th. (So I guess
> >it is a 22nd night feast.) I stumbled upon a few things, and was
> >interested in comment and corrections from y'all.
>
>---------------------------------------------------------------------------
---------------------
> >
> >First, is a recipe for Pate di Fegato. The book claims it to be a
> >favorite of Doge Nicolo Tron (d. 1473). There is no reference for
> >this. The recipe is:
>
> ...
>
> I don't know the book; is it a modern cookbook or are the recipes
> supposed to be medieval? In any case, I take it he doesn't give
> period originals or sources for the recipes.
>
> >The second is Salatat al-Malfuf. In the preface to the recipe, the
> >book briefly talks about the prevalence of cabbage in the middle
> >ages, and its use by both European and Arab cooks. However, it does
> >not tell me if this recipe is Medieval or not.
>
> ...
>
> I've just been through the anonymous Andalousian cookbook. Nothing of
> that name, and nothing similar when I searched for "cabbage",
> although there are lots of cabbage and meat dishes; I haven't checked
> any of the other Islamic cookbooks. The ingredients are all period
> Islamic, but I can't think of anything with that preparation method.
>
> Elizabeth of Dendermonde/Betty Cook (who is getting caught up on the
> list after the Christmas trip)
>
>
> ------------------------------
>
> Message: 8
> Date: Thu, 13 Jan 2005 14:53:23 -0800
> From: David Friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] Loooooong night for Head Cook at 12th Night
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <p06200702be0ca8dfa801@[192.168.0.2]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
> Olwen wrote:
>
> >Grace had lots of good help and lots of "Grace! Go sit down!!"
> >Bless her heart, she kept getting up to make sure everyone working
> >was comfortable doing what they were tasked to do, and happy doing
> >it.  That seems to be always a way she has of going about things.
> >
> >It was a well organized kitchen affair that, I hear, was spoken of
> >on this list while I was off it.  Since it was a caterer's hall,
> >cooking had to be done outside, but the day was not unfair, although
> >a bit windy at times.  There were different stations in the long
> >prep hall and everyone seemed very comfortable and happy with their
> >assigned or volunteered for tasks.  As in many feasts, some items
> >were prepared in advance and portioning and plating were the task at
> >hand that was done in one area, for the most part.
> >
> >Servers were well lined up in advance and very friendly and
> >gracious.  As I went in to collect the last bits of my things, Grace
> >was all smiles and clean-up was well underway.
> >
> >Then she went and had her daughter!
>
> Congratulations to Lady Grace!
>
> That would be an interesting organizational challenge. Suppose you
> discovered that at the (large) event for which you had agreed to cook
> the feast, you would be either (1) about 9 months pregnant--unable to
> reach the cutting board or the sink and easily exhausted, or (2) in
> the maternity hospital, or (3) a brand-new parent--exhausted,
> sleep-deprived, and with a newborn infant in arms. How would you do
> your planning?
>
> The obvious things are to have everything--recipes, plans, timing,
> equpment--written down in great detail, to have a person in charge of
> each dish who has cooked that dish before, to have a deputy ready to
> take over at any time, to have a plan in place for getting from the
> site to the hospital that doesn't involve anyone essential to the
> kitchen. What else?
>
> Elizabeth/Betty Cook
>
>
> ------------------------------
>
> Message: 9
> Date: Fri, 14 Jan 2005 03:50:43 GMT
> From: "chirhart_1 at netzero.com" <chirhart_1 at netzero.com>
> Subject: Re: [Sca-cooks] OOP food Packaging question
> To: rcmann4 at earthlink.net, sca-cooks at ansteorra.org
> Message-ID: <20050113.195137.16448.146384 at webmail06.nyc.untd.com>
> Content-Type: text/plain
>
>
> `   If you have a Tru-Value hardware store in your area they sell the
seal-A-meal bags and machines.    Chirhart
>
>
> P.S-You Can get them online from true-value.   If Not let me know and I
can pick them up for you.
>
> chirhart_1 at netzero.net
>
>
> ------------------------------
>
> Message: 10
> Date: Fri, 14 Jan 2005 05:54:41 +0100
> From: UlfR <ulfr at hunter-gatherer.org>
> Subject: Re: [Sca-cooks] Electric knives
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <20050114045441.GL73134 at absaroka.eryn-lasgalen.org>
> Content-Type: text/plain; charset=us-ascii
>
> Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> [2005.01.13]
wrote:
> > the scars are cooking scars, including the 2 oval ones on my arms I got
> > working at Rax (burnt my arms on the ovens, scraped the blisters off
> > taking the trash out...)
>
> Whait a minute, you mean that those ovalish burn-scars on the inside of
> the inside of the lower arm is not something that everyone has? I was
> under the impression they were some sort of tribal scaring we all had to
> have in order to be allowed to call ourselves cooks.
>
> /UlfR
>
> -- 
> UlfR Ketilson                               ulfr at hunter-gatherer.org
> Freedom begins when you tell Mrs. Grundy to go fly a kite.  (Lazarus Long)
>
>
> ------------------------------
>
> _______________________________________________
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> Sca-cooks at ansteorra.org
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>
>
> End of Sca-cooks Digest, Vol 20, Issue 59
> *****************************************
>