[Sca-cooks] Re: Sca-cooks Digest, Vol 30, Issue 36

Fri Nov 11 12:37:37 PST 2005

-----Original Message-----
From: sca-cooks-request at ansteorra.orgSusan Fox wrote:

> Rose petals may not have the tensile strength you want as a substrate 
> for a fairly sloppy [if tasty] cheese like Angel's Food. Also a bit of 
> flavor redundancy with the rose in the Kushiananai.  Maybe the 
> Shrewsberys would be a better idea after all.  Maybe with the Angel's 
> Food on the side as kind of a dip? 

Yes, but the rose petals would be such a pretty display. Perhaps placing 
rose petals on the Shrewsberys and placing a dollop of the Angel's Food 
on top? Or put the Angel's Food on the Shrewsberys and place a roese 
petal on top? You wouldn't need many, and the rest of the Shrewsberys 
could be served as Selene has suggested.

Aoghann 
**that would be pretty, but, the wind? All the petals would fly off before Her Majesty gets there! :)
Rose petals taste a little bit like a light lettuce, so most of what you taste is the cheese. It is wonderful, and if I was sure it was going to be a still day...but the forcaste says differently. A goodly breeze is helpful to the fighters, but deadly to delicate things.

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Message: 4
Date: Fri, 11 Nov 2005 09:43:41 -0800
cldyroz at aol.com wrote:
>Here is the menu in mind for tomorrow's table at the Queen's Rapier 
>Champion Tourney;
>
>Kushiananai

That's Khushknanaj (less often khushkananaj). The -nan- part means 
"bread". Not such a mouthful... break it down: kushk - nahn - ahj (or 
less often kush-kah-nahn-ahj)

If you use puff paste, yes, you will be making a somewhat new and 
different dish. But since, as far as i can tell, you're not being 
graded on this for authenticity, use what works. The goal is tasty 
food.
-- 
Urtatim 
Yes, ma'am, I mean, no ma'am, I am not being graded. Her Majesty is Christianna's associate, though. Christy is well-known and well-respected in this Kingdom. There are many a beginning cook in this Kingdom that face having her or any of her associates at their table with a great deal of trepidation. I know Mistress Christianna pooh-pooh's that notion, for she really is the nicest of the forth-right Laurel/Pelicans I know, but still-she does have a fearsome reputation in this Kingdom. 
I also tend to perfectionism in my products-I want it to look good, taste good and be right. 
And if you think I am sweating the small stuff, just wait until closer to Magna Faire....

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Message: 5
Date: Fri, 11 Nov 2005 09:45:55 -0800
From: Ruth Frey <ruthf at uidaho.edu>
Subject: [Sca-cooks] Re:  Indian Maize in Italy in period??????
To: sca-cooks at ansteorra.org
Message-ID: <f4c4c963fc96.fc96f4c4c963 at uidaho.edu>
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> Date: Thu, 09 Nov 2000 02:47:24 +0100
> From: TG <gloning at Mailer.Uni-Marburg.DE>
> Subject: Re: SC - Corn-Early Modern
> 
> There is also a chapter on corn/maize in the herbal of Leonhard Fuchs
> 1543. He says that it is used to make bread, that it was quite 
> common in
> his time and that it was grown in many gardens ("Dise korn seind
> erstlich ... au? der Turckey in vnnser land bracht worden. Bekommen
> gern/ darumb sie nun fast gemein seind/ vnd in vilen g?rten gezilt
> werden. (...) Man macht aber au? disem korn ¸ber die massen sch?n 
wei?
> meel/ vnd becht darnach brodt darau?/ das macht leichtlich
> verstopffung"; Fuchs 1543, chap. CCCXX).
> 
> Both Bock and Fuchs have pictures.
> 
> Th.

     That's interesting -- I have a copy of Fuchs but have never got 
round to looking up his entry on maize.  I see he says maize is from 
Turkey ("This grain was first brought to our land from Turkey," loose 
translation of an above sentence).  Gerard's English _Herbal_ mentions 
maize, too, along with a harangue about how the stuff *isn't* from 
Turkey, it's from the New World ("Virginia" is the place name used, I 
think), and that the popular idea of a Turkish origin is wrong, wrong, 
wrong.  The same entry also says maize *is* edible, but with the 
caveat that it's not very nutritous and is only fit for animals, and 
unfortunate Native Americans who can't get anything better.  I have 
the Johnson edition of the _Herbal_ (Johnson re-edited the whole thing 
in 1633 or thereabouts, adding to and commenting on Gerard's original 
version), but I believe all the above info came from Gerard, which 
would put it in 1597.

                  -- Ruth

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Message: 6
Date: Fri, 11 Nov 2005 19:37:21 +0100
From: Volker Bach <carlton_bach at yahoo.de>
Subject: Re: [Sca-cooks] How old are sugared almonds?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID: <200511111937.21396.carlton_bach at yahoo.de>
Content-Type: text/plain;  charset="iso-8859-1"

Am Freitag, 11. November 2005 13:06 schrieb Johnna Holloway:
> By the time one gets to the early 14th or 13th centuries
> there aren't that many surviving recipe collections anyway.
> Recipes circa 1300 and earlier?
> It's dark for everyone. Regular recipes are hard to locate for those eras.
> Confectionary recipes are even harder to find. There are mentions in
> apothecary literature and in household accounts that such things were
> purchased or available for purchase, but recipes for them????

There are a few collections that probably go back further in terms of 
tradition (I mean, we can trace recipes from collections in the 1500s back to 
the 1350s, it is not illogical to assume that a recipe collection written 
around 1300 to 'shade' back at least to 1250, if not 1200). But a mention or 
phrase is fine. I would just love to serve sugared almonds and I can get them 
very reasonably priced.

Giano

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Message: 7
Date: Fri, 11 Nov 2005 12:57:10 -0500
From: Irmgart <irmgart at gmail.com>
Subject: Re: [Sca-cooks] How old are sugared almonds?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID:
    <a8e200f10511110957s7b7ac9c5q1231deaa625098c0 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

Everytime I see this subject line I want to reply "Well, the ones in my
cabinet are about 6 months old."

There. I've done it. I no longer have to resist.

-Irmgart

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End of Sca-cooks Digest, Vol 30, Issue 36
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