[Sca-cooks] Re: Luncheon Question (Martha Oser)

[Mike C. Baker]

in re: "Scotch eggs" --

First I have to say "YUM!"

Second, while I believe these have been discussed before on-list, I don't 
recall all of the feedback / comments.
 Importantly:
with/without sauces (mustard sauce in particular)?

historical antecedents / variations / close "cousins"?
    (Scot's "interpretation" seems to be post-1600?)
    ("cousins" are other foods where ground/forcemeat is wrapped around 
another food before cooking the combo)

bake / pan-fry vs. deep fry?

Thirdly, I have enjoyed a "Mediterranean" relative of kabob and gyros that 
was served in pieces about the length and thickness of my thumb, or possibly 
forefinger (roughly 3/4 to 1 inch diameter and 4 to 6 inches long), which 
appeared to be almost a case-less sausage but had meat ground about half-way 
between "hamburger" and "pate" in consistency.  (Spicing was relatively 
mild, peppery but very light amount of black pepper, no sage, etc.; highly 
reminiscent of gyro-meat, but less black pepper).  While not on 
skewers/sticks, it could have been.  Easily adaptable to pseudo-"wrap" / 
"breakfast burrito" OR serving in pita pocket with lightly seasoned rice or 
other accompaniment.

Lastly (for this message), I will repeat myself:  Scotch eggs, YUM! (but 
only if the recipient enjoys boiled eggs)

Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
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----- Original Message ----- 
From: <elisabetta at klotz.org>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, May 04, 2006 2:00 PM
Subject: [Sca-cooks] Re: Luncheon Question (Martha Oser)


> When you ask for "tavern" foods, is this foods you eat with your hands, or
> actual foods eaten in the taverns and by the lower classes?
>
> We have a tavern event every year, I cooked it the years it had a Scottish 
> theme
> and a Persian/Syrian theme. (the place and time change, but it is always a
> tavern with simple fare).
>
> Scottish: I made small meat pies, soups, larger pies (steak and mushroom,
> chicken, leek and cheese) and Scotch eggs (hard-boiled eggs wrapped in 
> sausage
> and deep fried).
>
> Persian/Syrian: I forget the names, but there was a hard-boiled egg 
> wrapped in
> rice and beef (cooked in the oven), a lemon chicken with pasta (and 
> spices)
> (this was a kid favorite), a fish in garlic and bitter orange sauce, a hot
> lentil dish, Turkish coffee and yummy nuts balls for dessert.
>
> The dayboard this year at Mudthaw was all meatpies (the dayboard cooks 
> only
> wanted foods you could eat with your hands). There was a beef, a spinach 
> and
> cheese and an apple version; all were made with pizza dough and fit in 
> your
> hand. These were very well received and very tasty.
>
> I have found that small pies work very well, as well as things like scotch 
> eggs.
> I did miss one event that had shish-ka-bobs and everyone was raving about 
> them
> (people like food on a stick).
>
> :)
> Elisabetta