[Sca-cooks] Potrero seige contest

[Susan Fox]

You guys made this a very difficult job of judging, I must say!  Coming 
to any kind of consensus was a miracle of diplomacy at the very least.  
;-)  I wanted to award something special for "Best Regional Cookery" but 
we didn't have latitude to create categories.  Alas.

The ingredients are given to the entrants without any sort of 
identification, so the first job is to figure out what all this stuff 
is.  Nobody got them all correct, if that makes you feel any better.  
The flower water was Elderflower, the fruit syrup was Lingonberry.  I'm 
not sure which the "small black seed" is without looking [or better 
still, tasting!]  If there is a good photo available of the fish 
subtletie, would you please share it with this group?  It was awesome 
looking and an extremely authentic treatment of dried cod.

Best always, Selene

Bj Jane Tremaine wrote:
> This years Siege cooking contest at Petrero really stretched my House Holds'
> (House of the Blackened Pot) cooking expertise and speed. We were to make as
> many dishes as we could with the ingredients given.  Set in 1201, in the
> Baltic.  Most of our recopies came from either experience in the Kitchen or
> a Polish cookbook one of the ladies had.
>
> Our ingredients were
> a whole roasting chicken
> a smoked duck leg
> 2 smoked sausages
> 2 meaty ham hocks
> 1 lamb shank
> really nice bacon
> smoked neck pork bones
> and dried cod(like a board)
> 6 eggs
> 1 gallon of whole milk
> lard
> wallnut oil
> dark beer
> light beer(I would have swore from taste it was a dry mead)
> hibiscus water
> elderberry juice
> red wine
> apple cider vinegar
> traveling sauce
> honey
> rye flower
> wheat flower
> barley flower
> rolled barley
> split peas
> almonds
> filberts
> walnuts
> 1 head of cabbage
> 3 carrots
> 3 small onions
> 2 parsnips
> 3 beats
> 2 turnips
> 1 rutabaga
> dried back currents
> dried apples
> dried cherries
> dried elderberries
> dried figs
> juniper berries
> prunes
> dried mushrooms
> salt
> peppercorns
> mustard
> horseradish
> candid ginger
> powdered ginger
> cinnamon sticks
> powdered cinnamon
> mace
> fennel
> and two other spices that for the life of me I can not remember their names.
> One is the shell of whole mace and the other is a small black seed.I may be
> missing an item or two, I am not sure.  Selene may remeber, she was a judge.
>
> If there is a large C in front of the dish, that came out of the Polish
> cookbook we used.
>
> We turned in 14 dishes.
> Chicken soup, split pea soup with bacon and the ham hock bones,  a barley
> fruit compote,  C a split pea and barley compote, roasted lamb shank with
> traveling sauce, barley bread with fruit sauce, heathen peas(came from a
> different cook book), spiced wine, C  hydromel drink, C roasted chicken over
> veggies and prunes, stuffed chicken breast browned in bacon drippings, a
> fish sultatie(SP) stuffed with the fish soaked overnight in milk then boiled
> in milk till soft in a milk and mushroom sauce, C a meat loaf dish made of
> the pork neck meat and ham hock meat with black currents and a quiche made
> of sausage, eggs and black currents in a rye flower crust.
>
> We had two large camp stoves and 6 cast iron pots to bake in.
>
> We took best presentation, were handicapped on amount of dishes(we turned in
> as many dishes as all of the other teams combined) and the meat loaf got
> honorable mention for best dish.  We had for most of the day 5 of us cooking
> and in the end 6.  With a seventh doing the presentation layout.  There were
> a total of 5 teams
>
> It was quite a workout.
>
> THLady Jana Aoibeall
> CAID, Calafia, Blackenpot, Drafn
>
>
>
>
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