[Sca-cooks] Re: OT, Japanese translation

Sat Jun 4 14:27:39 PDT 2005

koneko is kitten, chiisai is little, needs a modifier, thus- chiisai na koneko= little kitten if you're describing it. (literally little child cat) nekochan is the equivalent of "kitty", being cat with the diminuitive-chan added, so you could say konekochan for little kitten if you are calling it or cooing over it! 

gisele(not quite asking!)
> --- Michael Gunter wrote:
> 
> > Speaking of babelfish and stuff.
> > 
> > I need a translation into Japanese of
> > "little kitten" (don't ask)
> > 
> > Thanks,
> > 
> > Gunthar
> > 
> > 
> > _______________________________________________
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> > 
> 
> 
> Baroness Aurelia Rufinia
> House Iron Maiden, Barony of Carolingia, 
> East Kingdom, Northshield Ex-Pat
> 
> "We're always fascinated when we find leg irons with no legs in them. Who held the keys, sir?"
> 
> 
> 
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Message: 8
Date: Fri, 3 Jun 2005 23:50:57 -0700
From: David Friedman 

Subject: Re: [Sca-cooks] quarterstaffs
To: Cooks within the SCA 
Message-ID: 

Content-Type: text/plain; charset="us-ascii" ; format="flowed"

>Bear commented:
>> > IIRC the Brits, during their foray into Ireland, criminalized the carrying
>>> of staffs over a certain thickness and length. Anyone recall the
>>> particulars?
>>>
>>> Daniel
>>
>>I don't recall seeing this but I can believe it. There is a tale about a
>>French general who declared a company of Irishmen with shillelaghs to be
>>against the rules of civilized warfare. And in the late 13th Century, the
>>Lincolnshire court records showed that the most common implement of unlawful
>>death was the quarterstaff.
>
>Yes. I believe I've got somewhere comments that a good quarterstaff 
>man was the equal of a good swordsman in period. Use of the 
>quarterstaff was banned early on in SCA combat for safety reasons.
>
>I thought a "shillelagh" was a sword. It is a staff?

A cudgel. I think of it as a one handed rather than two handed 
weapon, and much shorter than a quarterstaff.
-- 
David/Cariadoc
www.daviddfriedman.com

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Message: 9
Date: Sat, 4 Jun 2005 02:46:34 -0500
From: Stefan li Rous 
Subject: [Sca-cooks] potash leavening
To: SCA-Cooks maillist SCA-Cooks 
Message-ID: <59d5fa0eab94479908d54c3d82cbb395 at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed

Bear replied to Kirk with:
> >>>
> Has anyone tried hardwood ashes in quickbreads and such, I have a few
> receipes calling for them as a leavener, and was wondering how well 
> they
> work.
>
> Kirk
> <<<
> What you are after here is potash, potassium carbonate, which was 
> originally
> leached from wood ash.

Is this liquid leached through the ashes, lye? I seem to remember those 
directions as the starting point for making soap.

> If the authors of the recipes are really calling for
> hardwood ash, then they probably didn't know what they were talking 
> about,
> since you need to concentrate the potash for it to be effective.

How? Boiling it? Or putting the solution through the ash several times? 
The latter is what I seem to remember from soapmaking directions.

> Potash leaven is primarily a Dutch and German thing.

Prior to 1600 CE? Or only later?

If this solution is indeed lye, I wonder if there is a connection to 
the use of lye in such things as pretzels and bagels? Because those 
were of German origin, right?

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 ****

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Message: 10
Date: Sat, 4 Jun 2005 11:46:46 +0200
From: Volker Bach 
Subject: Re: [Sca-cooks] question about breads
To: Cooks within the SCA 
Message-ID: <200506041146.46021.carlton_bach at yahoo.de>
Content-Type: text/plain; charset="iso-8859-1"

Am Samstag, 4. Juni 2005 06:41 schrieb Stefan li Rous:
> Bear commented:
> > Period breads don't use sugar.
>
> I'm curious why you are so sure of this. I realize that sugar probably
> wasn't cheap enough until at least the 16th century to be used this
> way. There seem to awfully few recipes though to make this statement
> from. Or do you have some other information that indicates this?
>
> In a regular, modern bread how much sugar is used? I assume this is a
> small quantity used for something other than sweetening the bread. Is
> this for the yeast? Or is this similar to what we discussed here
> before, where just a touch of sugar doesn't really sweeten the taste of
> item, but brings out other flavors?

I've used a teaspoon of sugar to get yeasts started in pizza crust and herb 
bread without undue effect, so I don't think you can taste it after baking. 
That said, the point is (acording to my mother and great-aunt) to give the 
yeast 'something easy to eat', so presumably the sugars (disaccharides, IIRC) 
get converted first, so that then the growing yeast cultures tackle the 
starches better (polysaccharides).

I would still doubt that this technique is period for bread, for a number of 
reasons. 

sugar was valued highly as a flavourant. Any technique in which its flavour is 
lost strikes me as wasteful from that perspective. 

the main item saved on when using sugar to 'start' yeast is time. Now that I 
have taken to starting my yeast doughs a day or two before use rather than 
the same morning (like my mother does), I don't use sugar any more and they 
turn out fine. The middle ages don't strike me as an age much concerned about 
losing time. 

in period, something could be addressed as 'sweet' or 'cake' by virtue of 
being made with eggs, cream and fresh butter. No other sweetening was 
required. I doubt that baked goods involving any kind of sweetening would 
have been understood as 'bread' rather than 'cake' by many. Of course by our 
standards, period 'cakes' can look more like what we think of as 'bread'

A point in favour: they serve sugar-and-spice-strewn white bread at the Olde 
Hansa medieval restaurant in Talinn and it's very good. I have no 
documentation for it whatsoever, but it is still good. And remember, we were 
all sure they didn't use flavored butter till the Wolfenbüttel MS turned 
up :)

Giano

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End of Sca-cooks Digest, Vol 25, Issue 29
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