[Sca-cooks] Almond milk
Suey
lordhunt at gmail.com
Fri May 19 18:58:55 PDT 2006
You guys are redundant. First of all almond milk has no ingredients that
cannot be frozen. I agree before a feast we must freeze all possible as
it is so laborious. Buying ready made almond milk in my book is
ridiculous as I do not know what is in it. All I do is buy raw almonds,
blanch them put them into whatever grinder I have, mix that with a
fantastic broth and strain that as I serve it in the first course with
meat as a first course, not dessert. Lovies it is so simple I do not
know why we have spent the entire week debating this issue.
From: Stefan li Rous <StefanliRous at austin.rr.com>
> Subject: Re: [Sca-cooks] Almond Milk Question
> To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
> Message-ID: <10AB2D26-2335-4E48-A0ED-1E77DE89B95D at austin.rr.com>
> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
>
> Adele de Maisieres mentioned:
> <<< I've never frozen it, so I'm not sure, but if you can assign a
> kitchen
> hand to making almond milk on the morning of the event, you should be
> fine. (I recommend a sturdy food processor and plain blanched
> almonds).>>>
>
> I was going to mention that this file probably some commentary on
> freezing almond milk, but it looks like someone later in this thread
> details the pros and cons of freezing almond milk.
>
> Still, perhaps this file might answer some of the other questions on
> making and handling almond milk:
> almond-milk-msg (88K) 9/ 7/04 Making almond milk. Recipes.
> Deskinning nuts
> http://www.florilegium.org/files/FOOD/almond-milk-msg.html
>
> Here is another interesting variant, although it probably wouldn't do
> for most dishes:
> almond-cream-msg (28K) 6/17/04 A sweet custard filling used in
> sotelties.
> http://www.florilegium.org/files/FOOD-SWEETS/almond-cream-msg.html
>
> Stefan
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
>
>
>
> ------------------------------
>
> Message: 4
> Date: Fri, 19 May 2006 18:44:43 -0400
> From: "Phil Troy / G. Tacitus Adamantius"
> <adamantius.magister at verizon.net>
> Subject: Re: [Sca-cooks] Sausages, we have a weinner (winner)
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <981BB4C8-8C5F-4D2A-9C81-E10B26A708D6 at verizon.net>
> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
>
>
> On May 19, 2006, at 5:21 PM, Huette von Ahrens wrote:
>
>
>> I thought the Polish word for sausage was Kielbasa...
>>
>> Huette
>>
>
> Maybe this is a phonetic rendering of a regional-dialect variant. For
> example, the Poles in New York City mostly refer to stuffed cabbage
> rolls as "galumpkes", with a hard "g" and a distinct "m" pronounced.
> Elsewhere in the Southern Tier of New York State many people
> pronounce this word as "halupkies". I can only imagine how this is
> pronounced in Buffalo, i.e. in a third part of the state, but then
> that's sort of my point...
>
> Adamantius (who didn't have Huette in mind when he started writing
> about Buffalo, but it may have been kismet)
>
>
>> --- Jenn Strobel <jenn.strobel at gmail.com> wrote:
>>
>>
>>> I grew up with boiling then pan frying Klobase (the Slovenian word
>>> for
>>> Kolbassi, which is the Polish word for sausage), and honestly never
>>> knew why. So, good thing i've not tried the pan frying without
>>> boiling first.
>>>
>>> I think that over flame would give them good flavour, but it would
>>> have to definately be a low and slow undertaking so they didn't get
>>> dry.
>>>
>>> Just tossing out some thoughts. Sounds like they're going to taste
>>> great no matter what you do with them :-)
>>>
>>> Odriana
>>>
>>> On 5/19/06, Karin Burgess <avrealtor at prodigy.net> wrote:
>>>
>>>> I decided to try cooking the 3 in different ways.
>>>>
>>>> 1)Pan fry: bad idea. the sausage exploded (again) and it got
>>>> burned before the center was
>>>>
>>> fully cooked. Skin was well not tasty not appealing to the eye.
>>>
>>>> 2)Boil then pan fry: Worked great. Center was fullt cooked,
>>>> outside was browned but not
>>>>
>>> overly done. Split just a tiny bit, but since the inside was
>>> partially cooked already, it
>>> already had a basic shape and didn't ooze out. Skin was also a
>>> better texture. More crispy.
>>>
>>>> May try BBQing late in the day, but it is already 90 degrees
>>>> here and I am not standing over
>>>>
>>> a BBQ just yet. Will probably boil that one as well
>>>
>>>> All I can say is I am so very happy I am experimenting now then
>>>> the day of the Feast.
>>>>
>>>> -Muiriath
>>>>
>>>> _______________________________________________
>>>> Sca-cooks mailing list
>>>> Sca-cooks at ansteorra.org
>>>> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>>>>
>>>>
>>> --
>>> "Without music to decorate it, time is just a bunch of boring
>>> production deadlines or dates by which bills must be paid."
>>> -Frank Zappa
>>>
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at ansteorra.org
>>> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>>>
>>>
>> Remember that while money talks, chocolate sings.
>>
>> __________________________________________________
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>
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
> brioche!" / "If there's no bread to be had, one has to say, let them
> eat cake!"
> -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
> "Confessions", 1782
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
>
>
>
>
> ------------------------------
>
> Message: 5
> Date: Fri, 19 May 2006 18:50:08 -0400
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Subject: Re: [Sca-cooks] Sausages, we have a weinner (winner)
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <446E4BA0.60505 at comcast.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Karin Burgess wrote:
>
>> I decided to try cooking the 3 in different ways.
>>
>> 1)Pan fry: bad idea. the sausage exploded (again) and it got burned before the center was fully cooked. Skin was well not tasty not appealing to the eye.
>>
>> 2)Boil then pan fry: Worked great. Center was fullt cooked, outside was browned but not overly done. Split just a tiny bit, but since the inside was partially cooked already, it already had a basic shape and didn't ooze out. Skin was also a better texture. More crispy.
>>
>> May try BBQing late in the day, but it is already 90 degrees here and I am not standing over a BBQ just yet. Will probably boil that one as well
>>
>> All I can say is I am so very happy I am experimenting now then the day of the Feast.
>>
>> -Muiriath
>>
>>
> Have you tried piercing the skin with a fork before cooking? It seems
> to help keep the skin intact. But boiling before browning is the way to
> go...that's how we fix brats...(not kids, you smart a*))(*!!)...boil
> them in beer, then brown them with sliced onions.
>
> Kiri
>
>
>
> ------------------------------
>
> Message: 6
> Date: Fri, 19 May 2006 18:55:33 -0400
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Subject: Re: [Sca-cooks] more about potatoes
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <446E4CE5.1020908 at comcast.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Ana L. Valdés wrote:
>
>> I have an wonderful anecdote about potatoes, planes, Andes and a lot
>> of odd things...I hope messier Duriel has became a more familiar with
>> my poor English syntax :)
>> I will try to do my best...kind of difficult when I must decide in
>> which of my third simultaneous languages I must express myself...
>> Now we go, some years ago I was on a plane between Stockholm and Paris
>> and the plane was delayed because a passager was late. Of course she
>> was the one who should sit besides my siege. She come, a tallish
>> woman, dressed in a afternoon gown with jewels, too much overdressed
>> to sit on a plane 10 a' clock in the morning.
>> She apologied very formal and told me she was coming from a breakfast
>> meeting with the Swedish king, that's because she was so overdressed.
>> I nodded and she continued to tell me she was French but had Swedish
>> parents, that was the reason she spoke a very archaic Swedish, as the
>> Swedish cook at the Muppets crossed with Bergmans early movies.
>> We chatted all the trip, I am a writer and is always attracted to the
>> odd characters, tha'ts maybe a history there.
>> She and her husband, a wealthy French scientist, were at the board of
>> "L' Institute de la Pomme de Terre". What??? The Institute of the
>> Potatoe was based in Peru and in it's board sat the King of Sweden,
>> one of the countries with highest potatoes consumtion in the world,
>> the president of Irland and a lot of other dignitaries, the US too.
>> The board and the Institute had as goal to grow and preserve some of
>> the more than 350 potatoes sorts which was cultivated by the Incas
>> before the Spanish demolished their culture. (Spain was too at the
>> board of the Institute, but they were demanded to open all the
>> sessions saying loud "Mea Culpa, Mea Culpa, why we were so dumb???".
>> Ana
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>>
> That's so cool!! Thanks for sharing...
>
> Kiri (who read and understood your English with no difficulty)
>
>
>
> ------------------------------
>
> Message: 7
> Date: Fri, 19 May 2006 19:10:55 -0400
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Subject: Re: [Sca-cooks] suggestions
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <446E507F.90606 at comcast.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> SilverR0se at aol.com wrote:
>
>> And I have loved 'neeps ever since that fateful feast. Scalloped is good,
>> armored (layer with cheese and baked) is good, ot just mashing them with butter
>> and pepper.
>>
>>
>>
> Not a period thing, but my mother used to cook greens (a mixture of
> kale, turnip, mustard) with diced turnips...Oh, so good!
>
> Kiri
>
>
>
> ------------------------------
>
> Message: 8
> Date: Fri, 19 May 2006 19:37:09 -0400
> From: "marilyn traber 011221" <phlip at 99main.com>
> Subject: Re: [Sca-cooks] Sausages, we have a weinner (winner)
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <20060519233536.M21965 at 99main.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> kids, you smart a*))
>
>> (*!!)...boil them in beer, then brown them with sliced onions.
>>
>> Kiri
>>
>
> Hey Adamantius, can we try this with B?
>
> Phlip
>
> Don't like getting old? Beats the Hel out of the alternative.
>
> The purpose of life is not to arrive at the grave, a beautiful corpse, pretty
> and well-preserved, but to slide in sideways, thoroughly used up, totally
> worn out, proclaiming, "Wow! What a ride!"
>
>
>
> ------------------------------
>
> Message: 9
> Date: Fri, 19 May 2006 19:59:21 -0400
> From: Tom Vincent <Tom.Vincent at yahoo.com>
> Subject: Re: [Sca-cooks] Re: Documentation "Fun"...was "Potatoes and
> personal issues"
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <446E5BD9.3040202 at yahoo.com>
> Content-Type: text/plain; charset=UTF-8; format=flowed
>
> LOL! What a great attitude to have in an EDUCATIONAL organization!
>
> Duriel
>
> Martha Oser wrote:
>
>> Duriel writes
>>
>>> Besides, documentation is fun, interesting & challenging. And
>>> satisfying, too.
>>>
>>> I think it's great to serve a wonderful, surprising dish accompanied
>>> with several pages of research.
>>>
>> Well, YOU may think documentation is fun, and so may lots of other
>> folks, but not everyone does.
>> Personally, I find the history of food (and a great many other things)
>> fascinating, but I find research is a DRAG. This is the main reason I
>> haven't gone back to school to get a "Pile it Higher and Deeper"
>> degree - all it really means is having to do research for the rest of
>> my life!
>> I'd rather cook good food and serve it to appreciative people, not
>> beat them over the head with my phone-book sized pile of documentation
>> while they're eating.
>> -Helena
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>
>
> ------------------------------
>
> Message: 10
> Date: Fri, 19 May 2006 20:07:14 -0400
> From: Tom Vincent <Tom.Vincent at yahoo.com>
> Subject: Re: potatoes and personal 'issues' ; )....was RE: [Sca-cooks]
> suggestions
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <446E5DB2.8060800 at yahoo.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> Considering that the vast majority of A&S-focused SCAdians that I've met
> are among the most literate folks I've encountered, I guess I'd have
> expected *encouragement* of academic pursuits rather than considering
> than as 'issues' or with disdain.
>
> Duriel
>
> Anne-Marie Rousseau wrote:
>
>> *snork*. Oh believe me, I manage, through subtlety, bribes and a lot of
>> eye batting to make my point occasionally ;)
>>
>>
>> actually I'm really fortunate to live in a place where authenticity is
>> thought as realloy really cool, so folks tend to be very indulgent of my
>> little "issues"
>>
>> :)
>> --AM
>>
>> -----Original Message-----
>> From: sca-cooks-bounces+dailleurs=liripipe.com at ansteorra.org
>> [mailto:sca-cooks-bounces+dailleurs=liripipe.com at ansteorra.org] On
>> Behalf Of tom.vincent at yahoo.com
>> Sent: Friday, May 19, 2006 5:30 AM
>> To: Cooks within the SCA
>> Subject: Re: potatoes and personal 'issues' ;)....was RE: [Sca-cooks]
>> suggestions
>>
>> Yep, a period feast.
>>
>> Well, if you don't foist your personal issues onto others, then what
>> good are they? :)
>>
>> Duriel
>> .ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at ansteorra.org
>> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>>
>
>
> ------------------------------
>
> _______________________________________________
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> Sca-cooks at ansteorra.org
> http://blackstar.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> End of Sca-cooks Digest, Vol 36, Issue 82
> *****************************************
>
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