[Sca-cooks] Food/recipe ideas
johnna at sitka.engin.umich.edu
Tue Sep 25 04:10:07 PDT 2007
Wow, another group to bookmark.
So what sources will NORSA accept in terms of food sources?
I know that Regia will quote informally the Viking answer lady and
cite the articles found here
* Feasting and Fasting <http://www.regia.org/life/feasting.htm>
* Fishing in Early Medieval Times
* Food and Drink <http://www.regia.org/life/food.htm>
*I see that Breakfast each morning and a feast on Saturday are included
in site fee.*
So could you take a small amount of cured ham, maybe pre-fried bacon,
hard boiled eggs, fruits for the lunches? You could cook eggs or soups
in the evening.
Barley with some meat? Fish? Freeze meat in advance and cook/fry as it
Is anyone going to be selling fresh foods on site? What are the chances
of a potluck or
a contributed dish supper?
You have October to pre-cook and try a few things at home before you
At least it's not this weekend.
I would guess that Devra could probably rush Hagen to you too. Other
authors to check out
are Debby Banham's Food and Drink in Anglo-Saxon England.
Terri Morgan wrote:
> Hi All,
> I'm getting ready to attend the Norstead event (http://norstead.org/NGO/)
> and am attending by myself - meaning that I'll be cooking by myself. It's a
> full immersion event so the idea is that we don't do anything that wasn't
> done during the Viking era. But the category of 'food' is kinda tricky. I'm sort of thinking of using dry ice and
> pre-cooking whatever I can seal in a boil-a-bag for dishes that would
> normally be cooked in large quantities or require a 'real' kitchen - like
> mashed parsnips, for instance, or savoury sauces.
> So anyway, while I was brain-noodling what to bring the thought occurred to
> me that it'd be a good discussion topic.
> If *you* were going to a five-day event where you were on your own for lunch
> and dinner and didn't want to leave the site once you got there - and if
> your dry storage area was quite small (say a 1x1x2 foot six-board box) what
> would you bring to eat?
> Got any good recipes? It's fall, so we're 'flush' when it comes to seasonal
> foods. (I wish to gravy I'd bought Ann Hagen's books when I meant to. Too
> late now...)
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