[Sca-cooks] Re: Pickling turnips

Thu Jun 16 00:06:50 PDT 2005

Good plan, with the canning method. There's nothing wrong with overkill.

Please let me know how it turns out. I'm sure you'll be happy with the 
results. Just make sure you allow enough time for the seals to settle before 
you move the jars or remove the bands.

Best regards,
Berelinde

>
>> There are 2 reasons some sources advise against pickling turnips.
>>
>> One is that they grow underground and are very likely to harbor
>> pathgenic bacteria. Sure, you're going to peel them, but you also
>> have to be really sure there are no cracks in the vegetables. It
>> isn't unusual to buy pickled turnips in an Asian or Middle Eastern
>> market and bring them home only to find that they've gone off.
>
> Good note.  Make sure they're clean and without cracks.
>
>> The second is that as a low acidity vegetable, they need to be
>> canned under pressure.
>
> Yup.  I'd intended to pressure can the stuff.
>
> Thanks!
>
> - Doc
>
>
> -- 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai  (Daniel Myers)
>  Cum Grano Salis
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
>
>
>
> ------------------------------
>
> Message: 2
> Date: Wed, 15 Jun 2005 20:08:20 -0400
> From: Daniel Myers <eduard at medievalcookery.com>
> Subject: Re: [Sca-cooks] Introductions.. And Meat Pies
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <C200A49F-84FA-4078-9E91-38137E4B81EE at medievalcookery.com>
> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
>
>
> On Jun 15, 2005, at 9:54 AM, Vladimir Armbruster wrote:
>
>> *raises an eyebrow*
>> Canning.
>> Compost.
>>
>> Doc, I'm a little afraid.  What is compost?
>
> As others have said, pickled rood vegetables.  The recipe I use is
> online at:
> http://www.medievalcookery.com/recipes/compost.html
>
> I believe that somewhere along the line, the meaning of the word
> compost shifted to its current gardening-related sense, and an
> offshoot (compote) took over its food related niche.
>
>
> - Doc
>
>
> -- 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai  (Daniel Myers)
>  Pasciunt, mugiunt, confidiunt.
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
>
>
>
> ------------------------------
>
> Message: 3
> Date: Wed, 15 Jun 2005 20:11:36 -0400
> From: "Phil Troy / G. Tacitus Adamantius"
> <adamantius.magister at verizon.net>
> Subject: [Sca-cooks] Just in Case This Applies To You -- Tonight on
> PBS...
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <77062207-1D90-4E6F-BC81-E15AD42F96EF at verizon.net>
> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
>
> ...they're running a repeat broadcast of the American Masters segment
> on Julia Child. 10PM on WNET 13 here in New York. Check your listings
> locally...
>
> Adamantius
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la
> brioche!" / "If there's no bread to be had, one has to say, let them
> eat cake!"
>     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
> "Confessions", 1782
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
>
>
>
>
> ------------------------------
>
> Message: 4
> Date: Wed, 15 Jun 2005 20:25:21 -0400
> From: <kingstaste at mindspring.com>
> Subject: [Sca-cooks] What recipe finder websites do you like?
> To: "SCA Cooks" <Sca-cooks at ansteorra.org>
> Message-ID: <MDBBKILOJGOPDPCMDBOGGEFIFLAA.kingstaste at mindspring.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> I don't use recipes much, unless I'm working from a specific text.  But my
> students at work are asking this question quite often.  I had been
> recommending recipe dot com, but I just went there and couldn't get past 
> the
> index to find an actual recipe, no search bar, nothing.  I've been asked
> about epicurious dot com, but I've only visited it once or twice.  I am of
> the opinion that foodtv's site is great if you are looking for something
> they did on a show, but not for a general index of recipes.
> So, here's the question.
> If you were a not-so-inspired cook or just really new to trying different
> things, where would you go on the web to find a good site for recipes?
> Discuss~
> Christianna
>
>
>
> ------------------------------
>
> Message: 5
> Date: Wed, 15 Jun 2005 20:26:50 -0400
> From: <kingstaste at mindspring.com>
> Subject: RE: [Sca-cooks] Just in Case This Applies To You -- Tonight
> on PBS...
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Message-ID: <MDBBKILOJGOPDPCMDBOGCEFJFLAA.kingstaste at mindspring.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Just in case?  Right up there with Eleanor of Aquitaine on my list of 
> female
> role models!
> Thanks for the tip!
> Christianna
>
>
>
>
> ...they're running a repeat broadcast of the American Masters segment
> on Julia Child. 10PM on WNET 13 here in New York. Check your listings
> locally...
>
> Adamantius
>
>
>
>
>
> ------------------------------
>
> Message: 6
> Date: Wed, 15 Jun 2005 20:23:47 -0400
> From: "Denise Wolff" <scadian at hotmail.com>
> Subject: RE: [Sca-cooks] Just in Case This Applies To You -- Tonight
> on PBS...
> To: sca-cooks at ansteorra.org
> Message-ID: <BAY108-F67987EDF518BF07CD4299BCF50 at phx.gbl>
> Content-Type: text/plain; format=flowed
>
> OOOOOOOOOHHH!! Thank you for this.
>
> Hmmnnn. I'm starting to resemble her a little. Is this hero worship gone 
> too
> far??
>
> Andrea MacIntyre
> (who has had cuskeynoles by Adamantius... maybe I can talk Cariadoc into 
> his
> at Pennsic??)
> (Strictly for comparison and education )
>
>
>
> "Cookery is not chemistry. It is an art. It requires instinct and taste
> rather than exact measurements. ~ Marcel Boulestin "
>
> "Non cooks think it's silly to invest two hours' work in two minutes'
> enjoyment; but if cooking is evanescent, well, so is the ballet."
> Julia Child(1912-2004)
>
> http://homepage.mac.com/rickwolff/andrea/
> SCA-AuthenticCooks-subscribe at yahoogroups.com
>
>
>>From: "Phil Troy / G. Tacitus Adamantius" 
>><adamantius.magister at verizon.net>
>>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>Subject: [Sca-cooks] Just in Case This Applies To You -- Tonight on PBS...
>>Date: Wed, 15 Jun 2005 20:11:36 -0400
>>
>>...they're running a repeat broadcast of the American Masters segment  on
>>Julia Child. 10PM on WNET 13 here in New York. Check your listings
>>locally...
>>
>>Adamantius
>>
>>
>>
>>
>>"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la
>>brioche!" / "If there's no bread to be had, one has to say, let them  eat
>>cake!"
>>     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
>>"Confessions", 1782
>>
>>"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  Holt,
>>07/29/04
>>
>>
>>_______________________________________________
>>Sca-cooks mailing list
>>Sca-cooks at ansteorra.org
>>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
> _________________________________________________________________
> Express yourself instantly with MSN Messenger! Download today - it's FREE!
> http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/
>
>
>
> ------------------------------
>
> Message: 7
> Date: Wed, 15 Jun 2005 17:24:56 -0700 (PDT)
> From: Pat <mordonna22 at yahoo.com>
> Subject: Re: [Sca-cooks] What recipe finder websites do you like?
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <20050616002456.98689.qmail at web52007.mail.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> I generally find that if I just google the name of the dish, I come up 
> with any number of recipes...
>
> Mordonna
>
> kingstaste at mindspring.com wrote:
> If you were a not-so-inspired cook or just really new to trying different
> things, where would you go on the web to find a good site for recipes?
> Discuss~
> Christianna
>
>
>
>
> Pat Griffin
> Lady Anne du Bosc
> known as Mordonna the Cook
> Shire of Thorngill, Meridies
> Mundanely, Millbrook, AL
> Vert, between four cauldrons or, a cross checky argent and sable
>
>
>
> ------------------------------
>
> Message: 8
> Date: Wed, 15 Jun 2005 20:37:41 -0400
> From: "Denise Wolff" <scadian at hotmail.com>
> Subject: Re: [Sca-cooks] What recipe finder websites do you like?
> To: sca-cooks at ansteorra.org
> Message-ID: <BAY20-F10CCD04D574F08135191E0BCF50 at phx.gbl>
> Content-Type: text/plain; format=flowed
>
>>kingstaste at mindspring.com wrote:
>>If you were a not-so-inspired cook or just really new to trying different
>>things, where would you go on the web to find a good site for recipes?
>>Discuss~
>>Christianna
>
> Mundane?      http://www.epicurious.com/
>
>
> Medieval?      http://www.pbm.com/~lindahl/food.html
>
>
> Andrea
>
>
> "Cookery is not chemistry. It is an art. It requires instinct and taste
> rather than exact measurements. ~ Marcel Boulestin "
>
> "Non cooks think it's silly to invest two hours' work in two minutes'
> enjoyment; but if cooking is evanescent, well, so is the ballet."
> Julia Child(1912-2004)
>
> _________________________________________________________________
> Don't just search. Find. Check out the new MSN Search!
> http://search.msn.click-url.com/go/onm00200636ave/direct/01/
>
>
>
> ------------------------------
>
> Message: 9
> Date: Wed, 15 Jun 2005 20:41:47 -0400 (EDT)
> From: Robin Carroll-Mann <rcmann4 at earthlink.net>
> Subject: [Sca-cooks] Semi-OT: Baked to Death
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID:
> <1188766.1118882507566.JavaMail.root at wamui-karabash.atl.sa.earthlink.net>
>
> Content-Type: text/plain; charset=us-ascii
>
> I just finished the latest mystery in the Simon Kirby-Jones series by Dean 
> James -- "Baked to Death".  The series is a spoof on English "cozy" 
> mysteries.  The protagonist is a historian/writer, a gay American vampire 
> living in the small English village of Snupperton-Mumsley.  This 
> particular book involves a murder at a gathering of a British medieval 
> reenactment group (one invented by the author).  The murder is a 
> poisoning, and medieval food is a plot element.  In a bibliography at the 
> end of the book, the author cites both books and websites.
>
> The books are "Pleyn Delit", "The Medieval Cookbook", "Fabulous Feasts", 
> and "Fast and Feast".  He includes two recipes from the first two titles. 
> The food websites are Gode Cookery, and medievalcookery.com.
>
>
>
> Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
>
>
>
> ------------------------------
>
> Message: 10
> Date: Wed, 15 Jun 2005 20:35:45 -0400
> From: "Phlip" <phlip at 99main.com>
> Subject: Re: [Sca-cooks] Just in Case This Applies To You -- Tonight
> on PBS...
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Message-ID: <010c01c5720b$565142e0$4cba1cd0 at phlip>
> Content-Type: text/plain; charset="Windows-1252"
>
>
> Ene bichizh ogsen baina shuu...
>
>> OOOOOOOOOHHH!! Thank you for this.
>>
>> Hmmnnn. I'm starting to resemble her a little. Is this hero worship gone
> too
>> far??
>
> Always tiddly on wine, and over 6 ft tall? What HAVE you been putting in
> your Atkins diet?
>
>>
>> Andrea MacIntyre
>> (who has had cuskeynoles by Adamantius... maybe I can talk Cariadoc into
> his
>> at Pennsic??)
>> (Strictly for comparison and education )
>
> Saint Phlip,
> CoD
>
> "When in doubt, heat it up and hit it with a hammer."
> Blacksmith's credo.
>
> If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
>
>
> ------------------------------
>
> Message: 11
> Date: Wed, 15 Jun 2005 21:26:42 -0400
> From: "Phlip" <phlip at 99main.com>
> Subject: Re: [Sca-cooks] Just in Case This Applies To You -- Tonight
> on PBS...
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Message-ID: <013f01c57212$74d94120$4cba1cd0 at phlip>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> Ene bichizh ogsen baina shuu...
>
>> ...they're running a repeat broadcast of the American Masters segment
>> on Julia Child. 10PM on WNET 13 here in New York. Check your listings
>> locally...
>>
>> Adamantius
>
> Well, I checked here, and they're running Cary Grant this week, but it 
> will
> be on next week, 9 PM on the Boston Channel. They'll have it here tonight,
> too, but I rather doubt I'll be wanting to watch at 3 AM ;-)
>
> Charter cable, Connecticut, if anyone is interested.
>
> Thanks, A ;-)
>
> Saint Phlip,
> CoD
>
> "When in doubt, heat it up and hit it with a hammer."
> Blacksmith's credo.
>
> If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
>
>
> ------------------------------
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> End of Sca-cooks Digest, Vol 25, Issue 75
> ***************************************** 