[Sca-cooks] Sca-cooks Digest, Vol 20, Issue 60

Mon Dec 24 13:10:36 PST 2007

Kiri,

I would be grateful if you would pass on my query regarding Ottoman cookery.

Thank you and Season's greetings,

James

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Subject: Sca-cooks Digest, Vol 20, Issue 60

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Today's Topics:

   1. Ottoman query (David Friedman)
   2. Re: Happy Festivus To All, plus Xmas menus for those who do
      that... (Lilinah)
   3. Re: Happy Festivus To All,	plus Xmas menus for those who do
      that... (Pat Griffin)
   4. Re: Ottoman query (Elaine Koogler)
   5. Re: Happy Festivus To All,	plus Xmas menus for those who do
      that... (Georgia Foster)
   6. Re: Happy Festivus To All,	plus Xmas menus for those who do
      that... (Amy Cooper)
   7. Re: Happy Festivus To All, plus Xmas menus for those who do
      that... (Kathleen A Roberts)
   8. CAJUN NIGHT BEFORE CHRISTMAS (Saint Phlip)
   9. Happy Holidays (Ian Rocas)

----------------------------------------------------------------------

Message: 1
Date: Sun, 23 Dec 2007 21:28:28 -0800
From: David Friedman <ddfr at daviddfriedman.com>
Subject: [Sca-cooks] Ottoman query
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <p06240802c394f3a1c00d@[192.168.2.3]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

I recently got an email from James M. Dorsey, asking about references 
to Ottoman cooking and other people interested therein. I thought the 
most useful thing I could do would be to pass it on to the list, so 
that knowledgeable people could email him. His email is:

"James M. Dorsey" <jmdorsey at attglobal.net>
-- 
David/Cariadoc
www.daviddfriedman.com

------------------------------

Message: 2
Date: Mon, 24 Dec 2007 01:07:12 -0800
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] Happy Festivus To All, plus Xmas menus for
	those who do that...
To: sca-cooks at ansteorra.org
Message-ID: <a06110404c39522ea750b@[4.243.179.140]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

I've seen several mentions on this very list of "frog eye salad". 
While i am certain it does not involve actual frog's eyes, i don't 
know what is in it. Anyone care to elucidate?

Back in the Chicagoland area in the 50s and 60s, my family used to 
have basically the same menu for Christmas dinner as for Thanksgiving 
dinner: a salad - most likely a wedge of iceberg lettuce with 
Thousand Island dressing, roast turkey with Pepperidge Farm stuffing, 
green beans with almonds (or maybe canned Le Seuer baby peas), baked 
sweet potatoes (or, gag, marshmallow topped sweet potato casserole - 
i have memories of canned candied sweet potatoes)... I don't remember 
what else, i'm sure there was more.

The basic difference between the two meals was pumpkin pie on 
Thanksgiving and my mother's wonderful chocolate roll on Christmas - 
a flourless chocolate cake baked in a jelly roll pan, slathered with 
homemade whipped cream then rolled up, topped with a very fudgey 
icing, then dotted with roasted pecans. I gather her recipe came from 
her mother, but i don't know where it originated. It looks a lot like 
some buche de Noel, without the meringue mushrooms.

For my Winter Holiday dinner Tuesday, I'm having - gasp - Tofurkey 
(they have been improved over my first exploit, if anyone recalls my 
report), broccoli, a baked sweet potato, homemade cranberry sauce - 
and i may splurge and buy a slice of German chocolate cake tomorrow 
from a local bakery.

I cooked a little roast made of turkey meat for Thanksgiving, but it 
wasn't all that great and i am actually looking forward to the 
Tofurkey.

I'm eating alone - the next day i'll be driving down to San Diego, 
picking up my daughter in LA on the way down.

Maybe we'll make Huette's infamous pecan pie in SD. I made one for 
Thanksgiving and i'm surprised that folks on this list couldn't hear 
me moaning with pleasure as i ate it over the course of the week. It 
got two thumbs up from me - and i'm pointing my big toes up, too :-)

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing
http://www.librarything.com/catalog/lilinah

------------------------------

Message: 3
Date: Mon, 24 Dec 2007 00:23:45 -0600
From: "Pat Griffin" <ldyannedubosc at yahoo.com>
Subject: Re: [Sca-cooks] Happy Festivus To All,	plus Xmas menus for
	those who do that...
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Message-ID: <20071224114759.69EF748002 at diego.dreamhost.com>
Content-Type: text/plain;	charset="us-ascii"

Because all of our family who live nearby also have in-laws and grown
children who wish to have either Christmas Eve dinner or Christmas dinner at
THEIR homes, we are serving Brunch Christmas morning at our house.  The menu
is simple and full of comfort food.  First, my sister and I are each making
a Brunch Puff straight from the A&P cookbook.  (Page 25 in the edition we
both use.) Basically, bread, cheese, bacon, eggs, and milk baked in a
casserole.  My brother is bringing a smoked ham baked in an orange sauce
made with sugar free marmalade and Sugar Twin brown sugar.  My niece is
bringing sliced fresh fruit and a dipping sauce made from sour cream and
Splenda.  Of the 10 of us eating, 4 have diabetes, and 2 have other problems
with sugar.  After that, it will be just Mama and me for Dinner, and I plan
just a homemade vegetable soup and a fresh loaf of whole wheat bread.

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

------------------------------

Message: 4
Date: Mon, 24 Dec 2007 08:12:21 -0500
From: "Elaine Koogler" <kiridono at gmail.com>
Subject: Re: [Sca-cooks] Ottoman query
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID:
	<c8c0c5d20712240512x4b40ee72pdbc108e9db22e832 at mail.gmail.com>
Content-Type: text/plain; charset=WINDOWS-1252

Your Grace,
I don't have any references for this, but Dame Hauviette d'Anjou is working
on an e-book on this subject...would it be ok to pass this on to her?

Kiri

On Dec 24, 2007 12:28 AM, David Friedman <ddfr at daviddfriedman.com> wrote:

> I recently got an email from James M. Dorsey, asking about references
> to Ottoman cooking and other people interested therein. I thought the
> most useful thing I could do would be to pass it on to the list, so
> that knowledgeable people could email him. His email is:
>
> "James M. Dorsey" <jmdorsey at attglobal.net>
> --
> David/Cariadoc
> www.daviddfriedman.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>

-- 
Learning is a lifetime journey?growing older merely adds experience to
knowledge and wisdom to curiosity.
                   -- C.E. Lawrence

------------------------------

Message: 5
Date: Mon, 24 Dec 2007 06:37:35 -0800
From: "Georgia Foster" <jo_foster81 at hotmail.com>
Subject: Re: [Sca-cooks] Happy Festivus To All,	plus Xmas menus for
	those who do that...
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BAY113-DAV57116D14DEB780FD0013D85590 at phx.gbl>
Content-Type: text/plain;	charset="iso-8859-1"

I've seen several mentions on this very list of "frog eye salad". While i am
certain it does not involve actual frog's eyes, i don't 
know what is in it. Anyone care to elucidate?

It is called 'Frog Eye' because someone thought the little Ancine de Pepe
noodles looked like frogs eyes.  In my home, it is made with tiny
star-shaped pasta instead.  The sauce is cooked sugar, flour, lemon juice,
pineapple juice, and a few other things (my recipe is upstairs right now).
The sauce is stirred into the pasta, pineapple, mandarine orange slices and
marshmallows.

If you want to make it, google will yield about a thousand recipes for it.
That was where I got mine!

Cheers

Malkin
Otherhill
Artemisia

Jo (Georgia L.) Foster

Never knock on Death's door. Ring the doorbell and run ... he hates that.

------------------------------

Message: 6
Date: Mon, 24 Dec 2007 09:28:14 -0500
From: "Amy Cooper" <amy.s.cooper at gmail.com>
Subject: Re: [Sca-cooks] Happy Festivus To All,	plus Xmas menus for
	those who do that...
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID:
	<1c2444070712240628y22020cd5g837a797db6f3280 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

The only seasonal cooking that I'm doing are some cream cheese sugar cookies
(oh my, what a SOFT dough!) this afternoon. My MIL is having us over for
Christmas dinner, and not letting me make anything, so we're bringing the
cookies. I can't just go there for holiday dinner without taking anything! I
am being "allowed" to bring a salad for the weekend dinner, when my
husband's sister comes in from out of town. Once, I tried to take over
cooking dinner for my MIL. I got to the house nice and early to do the
roast, and she already had it seasoned and in the oven! LOL

For the SCA holidays, I'm working in the kitchen for Midrealm's 12th Night
in Cynnabar. That should be fun! IIRC, the menu is all from Platina, and
should be quite yummy :)

Ilsebet

On Dec 24, 2007 1:23 AM, Pat Griffin <ldyannedubosc at yahoo.com> wrote:

> Because all of our family who live nearby also have in-laws and grown
> children who wish to have either Christmas Eve dinner or Christmas dinner
> at
> THEIR homes, we are serving Brunch Christmas morning at our house.  The
> menu
> is simple and full of comfort food.  First, my sister and I are each
> making
> a Brunch Puff straight from the A&P cookbook.  (Page 25 in the edition we
> both use.) Basically, bread, cheese, bacon, eggs, and milk baked in a
> casserole.  My brother is bringing a smoked ham baked in an orange sauce
> made with sugar free marmalade and Sugar Twin brown sugar.  My niece is
> bringing sliced fresh fruit and a dipping sauce made from sour cream and
> Splenda.  Of the 10 of us eating, 4 have diabetes, and 2 have other
> problems
> with sugar.  After that, it will be just Mama and me for Dinner, and I
> plan
> just a homemade vegetable soup and a fresh loaf of whole wheat bread.
>
> Lady Anne du Bosc Known as Mordonna The Cook
>
> Mka Pat Griffin
>
> Thorngill, Meridies
>
> mka Montgomery, AL
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>

------------------------------

Message: 7
Date: Mon, 24 Dec 2007 10:20:44 -0700
From: "Kathleen A Roberts" <karobert at unm.edu>
Subject: Re: [Sca-cooks] Happy Festivus To All, plus Xmas menus for
	those who do that...
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <web-19951238 at theta.unm.edu>
Content-Type: text/plain; charset="ISO-8859-1"; format="flowed"

another icky cold here... stuffed nose and the punys, and 
dear heart saying don't push it, but ya know, i just have 
to cook on christmas.  just us two (and he's on call 
should some crazy delivery fall out of the sky - always 
volunteers so the guys with kids can stay home).

if he gets to sit down for dinner it will be a beef roast 
with horseradish/garlic crust, horseradish cream (good way 
to unstuff the nose i always say), roasted potatoes, 
creamed onions and something green.  and NO cookies - 
'bout killed myself making so many this year.

of course, the wolfies and the pussacats will have their 
own treats. gotta take care of the kids

cailte

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips - 
http://fastinfo.unm.edu/

------------------------------

Message: 8
Date: Mon, 24 Dec 2007 15:59:54 -0500
From: "Saint Phlip" <phlip at 99main.com>
Subject: [Sca-cooks] CAJUN NIGHT BEFORE CHRISTMAS
To: sect-swricafe <sect-swricafe at yahoogroups.com>,	"Cooks within the
	SCA" <sca-cooks at lists.ansteorra.org>,	"ArtMetal Sandbox"
	<sandbox at artmetal.com>
Message-ID:
	<30aedccb0712241259l691b75adu8334120027ecc900 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

Happy Holidays, one and all, whichever you celebrate ;-)

 CAJUN NIGHT BEFORE CHRISTMAS

Twas the night before Christmas, An' all t'ru de house,

Dey don't a t'ing pass, Not even a mouse.

De chirren been nezzle, Good snug on de flo'

An' Mamm pass de pepper, T'ru de crack on de do'.

Den Mama in de fireplace, Done roas' up de ham,

Stir up de gumbo, An' make bake de yam.

Den out on de by-you, Dey got such a clatter,

Make soun' link old Boudreau, Done fall off his ladder.

I run like a rabbit, To got to de do',

Trip over the dorg, An' fall on de flo'.

As I look out de do', In de light 0' de moon,

I t'ink "Manh, you crazy, Or got ol' too soon."

Cuz dere on de by-you, W'en I stretch ma' neck stiff,

Dere's eight alligator, A pullin' de skiff.

An' a little fat drover, Wit' a long pol'n stick,

I know r'at away, Got to be ole St. Nick.

Mo' fas'er and fas'er, De 'gator dey came.

He whistle an' holler, An' call dem by name:

"Ha, Gaston! Ha, Tiboy! Ha, Pierre an' Alcee,

Gee, Ninette! Gee Suzette! Celeste and Renee!"

"To de top 0' de porch, To de top 0' de wall,

Make crawl, alligator, An' be sho' you don' fall.

"Like Tante Flo's cat, T'ru de treetop he fly,

W'en de big ol' houn' dorg, Come a run hisse'f by,

Like dat up de porch, Dem ole 'gator clim!

Wit' de skiff flill 0' toy, An' St. Nicklus behin'.

Den on top de porch roof, It soun' like de hail,

W'en all dem big 'gator, Done sot down dey tail.

Den down de chimney, He fell wit' a bam.

An' St. Nicklus fall, An' sit on de yam.

"Sacre!" he axclaim, "Ma pant got a hole,

I done sot ma'se'f, On dem red hot coal.

"He got on his foots, An' jump like a card,

Out to de flo', Where he Lan' wit' a SPLAT!

He was dress in musk-rat, From his head to his foot,

An' his clothes is all dirty, Wit' ashes an' soot.

A sack full 0' playt'ing, He t'row on his back,

He look like a burglar, An' dass fo' a fack.

His eyes how dey shine, His dimple how merry!

Maybe he been drink, De wine from blackberry.

His cheek was like a rose, His nose like a cherry,

On secon' t'ought maybe, He lap up de sherry.

Wit' snow-white chin whisker, An' quiverin' belly,

He shook w'en he laugh, Like de stomberry jelly!

But a wink in his eye, An' a shook 0' his head,

Make my confi-dence dat, I don' got to be scared.

He don' do no talkin', Gone straight to his work,

Put playt'ing in sock, An' den turn wit' a jerk.

He put bot' his han', Dere on top 0' his head,

Cas' an eye on de chimney, An' den he done said:

"Wit' all 0' dat fire, An' dem burnin' hot flame.

Me I am' goin' back, By deway dat l came.

"So he run out de do', An' he clim' to de roof.

He am' no fool, him, For to make one more goof.

He jump in his skiff, An' crack his big whip.

De 'gator move down, An' don' make one slip.

An' I hear him shout loud, As a splashin' he go,

"Merry Christmas to all, 'Till saw you some mo'!"

-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow

------------------------------

Message: 9
Date: Mon, 24 Dec 2007 16:00:27 -0500
From: Ian Rocas <rocas511 at hotmail.com>
Subject: [Sca-cooks] Happy Holidays
To: <sca-cooks at lists.ansteorra.org>
Message-ID: <BAY105-W21CD542914E318DF6CA03596590 at phx.gbl>
Content-Type: text/plain; charset="Windows-1252"

Happy Holidays from a newbie (to this list anyway).

:-)

Rocas

_________________________________________________________________
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difference.
http://im.live.com/Messenger/IM/MTV/?source=text_Cause_Effect

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End of Sca-cooks Digest, Vol 20, Issue 60
*****************************************