[Sca-cooks] Re: Luncheon Question (Martha Oser)
Mike C. Baker
kihebard at hotmail.com
Thu May 4 13:05:01 PDT 2006
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)
Opinions? I'm FULL of 'em | Buy my writings!:
http://www.lulu.com/WizardsDen
http://www.livejournal.com/users/kihebard/
----- 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
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