[Sca-cooks] Cooking contest

[Volker Bach]

Am Sonntag, 30. Juli 2006 09:34 schrieb Stefan li Rous:
> Giano complained:

> <<< I entered an 'instant' mustard sauce and the
> translation of a German medieval cookbook with recipe redactions. The
> mustard
> sauce won the competition (it took a few hours to make and required no
> particular abilities). My feedback consisted of 'tasty', 'cool idea'
> and 'I didn't know they had instant food then'. >>>
>
> Oh? Interesting. This was the dried mustard balls which could be
> carried on travels and then added to liquid and mixed up and used?
> I'd be interested in your docs for the Florilegium or perhaps an
> article on this or other instant or travel foods.

I've been working on 'travel foods' since forever, but not getting anywhere 
close enough to write anything. But this one I've got: 

Instant Cassia Mustard

The Sources

”Czuo ainem gouten senff nem senffsömen und dörr den suber und stoß inn denn 
In ainem morser gar klain und czuich in denno durch ain enges tuoch [probable 
lacuna] czinmit pluot und tu es under den senff und ruerr es mit honig under 
ain anders, recht als der wachs bertt undu wenn du wilt, so niem des selben 
enwenig und rib es mit win; so haustu gouten czarten senff” 

”For good mustard take mustard seed and dry it clean. Grind it very finely in 
a mortar and pass it through a fine cloth. [Grind?] cinnamon flower, add it 
to the mustard and stir it together with honey, just like wax. And whenever 
you want, take a little of this and rub it with wine; thus you have good 
gentle mustard”

Cgm 384 I #12 (second half 15th cent.)


”Item zu guetem seniff Nym seniff samen, und seuber in und stöß in schon und 
reib in durch ain tuoch das enng sey, und stoß zimen plüe misch dar under und 
den seniff zwier mit hoenig samen unnder einander recht als ein muoss, und 
wenn du in wild machen, So nym ein wenig und twier in mit wein So hastu ainen 
guotn seniff”

”Also for good mustard take mustard seed and clean and grind it well. Pass it 
through a fine cloth. Grind cinnamon flower , mix it in and then mix the 
mustard twice (with twice the amount?) with honey, like porridge. When you 
wish to make some,  take a little and mix it with with wine. Thus you will 
have good mustard”

Meister Hans #12 (1460)


The Reichenauer Kochbuch #99 parallels this recipe, but adds instructions to 
dry the result. 


Redaction

This recipe is attested in the south German tradition of the 15th century, but 
to my knowledge nowhere else. It is an interesting condiment for several 
reasons. Firstly it would be fitting for most tables from royal court to 
bourgeois fare and available through most of the year, making it a good 
choice for many personas. Secondly, it has an interesting sweet-hot, richly 
spicy flavor with east Asian overtones. Thirdly, and most importantly, it is 
easily transported to events (little danger of spilling or staining) , 
quickly prepared at need, and exotic enough to lend ‘period-cred’ to many a 
mundane lunch. ”Cinnamon flower” is actually the flower bud of cassia, not 
cinnamon, and is (sometimes) available under the designations ”Zimtblüte” (in 
Germany, where it was in common use until about 1920), ”Cassia Buds” and 
”Guiding” (in Chinese shops). 

Take powdered yellow mustard seed (or grind your own, but it must be very 
fine) and add ground cassia buds (a pinch per tablespoon). Mix well. Then add 
roughly one part liquid honey to one part powder and mix (the result should 
be sticky and very hard to stir). It helps to use honey that has been 
liquefied by warming. Allow to dry and harden a little (you can dry it in the 
oven at a gentle heat, but be sure not to let it get browned). Store in a jar 
until needed, then take out the desired amount with a spoon and mix it with 
white wine to taste (I prefer a thick paste, but you can add more wine until 
you have a thin, liquid sauce). Let stand for 20-40 minutes before serving to 
allow the taste to develop.



> <<< In our kingdom, A&S is currently being shifted almost completely
> onto a
> competitive track, which has greatly discouraged many in my Shire. I
> think
> this policy is dangerous and hurtful to the SCA as a whole. But you
> know, my opinion can't be important - I never enter competitions...
>
>
> So, what would you like to see? Displays? A different type of
> contest? Something else? How about just doing it at some of your
> local events or even kingdom ones?

We had an A&S event last spring that had a 'teachers' table' where everyone 
sat down with their tools and gear and fielded questions. (Unfortunately, 
hardly anyone came). 

Generally, I would like to see a dedicated A&S display where artisans showed 
their work and stayed with it, and the populace went around looking, asking 
questions, or offering useful feedback. Sort of like a trade fair. Another 
thiong we do in our Shire is 'stitch & bitch' for garbmakers, embroiderers 
and the textile arts, and research days at my place where prospective 
artisans get to use my bookshelves. I think all these formatsd are better 
than contests. If I hae something the quality I'd consider entering, it'd be 
as good as I know how to make it. Which means I'd have needed any criticism 
beforehand, but didn't know I had to ask. And if it's not as good as I can 
make it, I may know that I need feedback, but I'm not going to enter it in a 
contest to get it. It's like attaching a deliberate pain threshold to asking 
for help. 

Giano


		
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