[Sca-cooks] Sca-cooks Digest, Vol 22, Issue 82 ( Cancle Me, Please.)
roberta kennedy
kennedyr93304 at yahoo.com
Wed Feb 20 10:55:39 PST 2008
If you start haveing recipes on list I would be interested, I just have to much email right now.
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Today's Topics:
1. Re: Cheese and appetizers (was)Feast costs/budgets (Terry Decker)
2. Re: Feast costs/budgets (Nick Sasso)
3. Dinner: Imposter (aeduin)
4. Re: Recognition (Kerri Martinsen)
5. Wow. Robert Irvine exposed (Michael Gunter)
6. Re: Feast costs/budgets (Dragon)
7. Late Italian feast (Kerri Martinsen)
8. Re: Cheese and appetizers (was)Feast costs/budgets (Bhadra)
9. Re: Subtleties was Feast costs/budgets (Adele de Maisieres)
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Message: 1
Date: Wed, 20 Feb 2008 10:24:24 -0600
From: "Terry Decker"
Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast
costs/budgets
To: "Cooks within the SCA"
Message-ID: <000d01c873dd$0f28fc10$f5b04a0c at toshibauser>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
I've also made a number of other references about Trager being unreliable,
but not unusable. I think we have added a few people to the list since the
last time Trager came up, so a word of caution on the source is worth
restating.
Bear
> LOL - no doubt that is true. I laugh because this little two-cheese
> addition was from you originally, Bear, Trager citation and all.
> We do evolve. :)
> Christianna
>
>
>
>> Cheshire 54BC "Julius Caesar discovers the Britons making..."
>> Gruyere 1722 "introduced into France"
>>
>> Referenced in Trager, James, The Food Chronology.
>
> Trager is unreliable. He mixes fact, apochrypha, and fantasy with no
> reference to source or limitations.
>
> Bear
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Message: 2
Date: Wed, 20 Feb 2008 12:35:35 -0500
From: "Nick Sasso"
Subject: Re: [Sca-cooks] Feast costs/budgets
To: "Cooks within the SCA"
Message-ID:
Content-Type: text/plain; charset="us-ascii"
-----Original Message-----
That August Personage uses recipes??? What a hack! ;-)
Seriously, though, I must admit honestly that I don't always test
recipes in real time, either; more often I do a simulation run in my
head. But it's probably a combination of experience and extreme luck
to have gotten away with it all these years, and I certainly would
neither counsel my method for anyone not comfortable with it, or for
anyone for whom there's another method that works better. I am all
about doing what works for people. > > > > > > > > >
Master A.,
I think that there are some people in this world who can look at a piece of
cloth and see the garment, a piece of stone and see the scultpure. You and
I had a discourse several years back about being able to see/think/envision
in tastes and textures. Not everyone has the ability, and not everyone can
learn it.
I have always written rcipes in case of disaster response . . . . and only
two recipes have I ever tested ahead of time. Both were "failures" and
unused only they didn't fit the menu. Though they both turned out as I
envisioned them, though. I have a bit of confidence in my ability to
communicate to others what I envisioned, and can put it on paper for others
to read and perform. If it just stays in my head, then no chance it will
succeed as a feast item . . . I cannot perform 26 dishes myself for 150+
people and survive.
One particular event will always stand out as a triumphant weekend that I
worked with Serena da Riva and a group of people who truly transcended to
create a weekend of food that was far more than the menu and recipes and
planning would have suggested. All the planning and recipes and stuff would
have been great anyway . . . but sometyhing happened that weekend that I
just cannot quantify. YIKES!! That was six years ago now. The three of us
primary cooks did some mighty fine work together for a few years there in
Meridiean kitchens.
niccolo difrancesco
------------------------------
Message: 3
Date: Wed, 20 Feb 2008 09:44:49 -0800
From: aeduin
Subject: [Sca-cooks] Dinner: Imposter
To: Cooks within the SCA
Message-ID:
<20080220174454.HIKZ14551.mta11.adelphia.net at steve-PC.roadrunner.com>
Content-Type: text/plain; charset="us-ascii"; format=flowed
Robert Irvine admits trumping up is resume.
http://www.dailymail.co.uk/pages/live/articles/news/worldnews.html?in_article_id=516300&in_page_id=1811
I checked the FoodTV site and one part of the story is true at
leasts, he's not listed as a host anymore. Though his show is still up.
aeduin
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Message: 4
Date: Wed, 20 Feb 2008 12:47:00 -0500
From: "Kerri Martinsen"
Subject: Re: [Sca-cooks] Recognition
To: "Cooks within the SCA"
Message-ID:
<608aaed30802200947k1f9b7378w8d815b18e3b1b806 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1
It is also good to get the whole kitchen crew out just so the rest of the
folks know how many people were involved in preparing their dinner. It's
also a good time to ask for people to help with cleanup :O
Vitha
On 2/20/08, The Sheltons wrote:
>
> I had to go up and remind our King 2 weekends ago. He's a cook himself
> but
> people were starting to pack up and no one had recognized the cooks for
> one
> of the better SCA feasts I've had. He'd been chatting and just forgot.
> Fortunately our Crown Prince has a booming voice that got everyone's
> attention. I've only been overlooked once. The recognition is nice, but
> I
> enjoy getting the rest of the kitchen crew out in front of the populace.
> We
> have a lot of newbies that work in the kitchen and it's often the first
> recognition they receive.
>
> John le Burguillun
> Atlantia
>
------------------------------
Message: 5
Date: Wed, 20 Feb 2008 11:47:03 -0600
From: Michael Gunter
Subject: [Sca-cooks] Wow. Robert Irvine exposed
To: Cooks within the SCA
Message-ID:
Content-Type: text/plain; charset="iso-8859-1"
http://www.sptimes.com/2008/02/17/Southpinellas/TV_chef_spiced_up_his.shtml
That sucks because I actually respected him as a chef
and personality. I was impressed with his resume although
I'd not heard of his claims of knighthood and the castle.
Looks like the end of "Dinner: Impossible".
And we can't get Bobby Flay to hook up to a lie detector...
Gunthar
_________________________________________________________________
Shed those extra pounds with MSN and The Biggest Loser!
http://biggestloser.msn.com/
------------------------------
Message: 6
Date: Wed, 20 Feb 2008 09:54:27 -0800
From: Dragon
Subject: Re: [Sca-cooks] Feast costs/budgets
To: grizly at mindspring.com, Cooks within the SCA
Message-ID: <200802201755.m1KHsOCT005970 at unreal.eroded.org>
Content-Type: text/plain; charset="us-ascii"; format=flowed
Nick Sasso wrote:
>I think that there are some people in this world who can look at a piece of
>cloth and see the garment, a piece of stone and see the scultpure. You and
>I had a discourse several years back about being able to see/think/envision
>in tastes and textures. Not everyone has the ability, and not everyone can
>learn it.
---------------- End original message. ---------------------
I have to agree with this wholeheartedly.
Not everyone can learn it, that's true, just as I have tried and
tried to no avail to learn how to draw but all I come out with is
chicken scratches... However, it is not something that you just have
an innate ability for either, natural talent can play a role but it
isn't everything. Knowledge and practice makes the skill a lot better
and training your memory for taste is just as important as it is for
any other skill.
Over the years, I have developed the ability to taste something and
reverse engineer a recipe as well as to be able to read a recipe and
have a very good idea how it will turn out. A lot of that is
familiarity with the ingredients and a sense for how cooking methods
affect them. Pay attention to what you are eating, read the recipe if
you can, ask questions about how it was prepared and file that all
away for future reference, I think many will be surprised at how much
their cooking skills improve just from such observations.
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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Message: 7
Date: Wed, 20 Feb 2008 12:56:15 -0500
From: "Kerri Martinsen"
Subject: [Sca-cooks] Late Italian feast
To: "Cooks within the SCA"
Message-ID:
<608aaed30802200956q38350dc8r54955611360879db at mail.gmail.com>
Content-Type: text/plain; charset=WINDOWS-1252
Ok folks,
This is for Night on the Town in April in Atlantia...
I've been doing a lot of work on my menu and budgeting to make sure I'm not
going over my $7/head. I'll be doing testing this next month.
Here is my menu: Any thoughts? It has been over 2 yrs since I've done a
feast and I'm a little rusty.
*1st*
Pie in a Pipkin (beef stew)
Vegetable soup w/ barley - (still looking for a source)
flat bread/ crackers
Torta Sambucea (elderflower & ricotta cheese pie)
*Intermezzo*
Lemon Ice with Pizzelle Cookies
*2nd*
Stuffed Fish (Neopolitan #79) - Sea Bass wrapped in parchment & baked
Orzo
Insalata di carote cotte - salad of roasted carrots
Peas with salt pork (Neo #21) - may pull this - it is only good steaming
hot.
Italian Mushle (shell bread ? sweet)
*Intermezzo*
Hand made Cheese (fontine, parmesan, mozzerella, Mascarpne)
Machete bread (baked fresh)
In season Fruit garnish
*3rd*
Chicken w/ lemon sauce (Neopoltian #56) (1/2 chicken per table)
Catalan Style Chicken (Neapolitan #61) (1/2 chicken per table)
Minestra di Tagliatelli (handmade noodles ? plain)
*Insalate di verdura - green salad*
Armored Turnips ? (may pull this)
*Finale*
Dried Fruit Pizza (To make a tart with various things, by the residents of
Naples called pizza. Scappi, Chapter 121)
thanks for any advice.
Vitha
------------------------------
Message: 8
Date: Wed, 20 Feb 2008 12:03:18 -0600 (Central Standard Time)
From: "Bhadra"
Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast
costs/budgets
To: , "Cooks within the SCA"
Message-ID: <47BC6B65.000191.03352 at BETH-PC>
Content-Type: Text/Plain; charset="iso-8859-1"
I don't think we have any cheese shops in my area,
Sorry, this is Ansteorra, after all yeeeeeee hawwwww!
But I am going to World Market and possibly Central Market
To get the cheeses and I think they will give me a taste if I ask.
How much should I get for this, they told me 50-75 people,
And it is, after all, a pot luck where other people will be having
Their stuff. Since I am non-armigerous, I drew appetizers, but
I'm not the only one bringing appetizers.
Thanks, again, so very much for your help.
Sabina
-------Original Message-------
From: euriol
Date: 2/20/2008 7:58:28 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
I think that if you go to a good cheese shop and ask for a taste of the
cheeses you wish to serve you will be able to determine if they go well
together. As for my personal choice, you can have too much cheese.
Euriol
On Tue, 19 Feb 2008 21:34:04 -0600 (Central Standard Time), "Bhadra"
wrote:
> I don't know why I got this 3 times, but its wonderful and I'm very
> grateful
>
> This is a pot luck appetizer I must prepare and the cheezes for that
> reason
> Would be perfect, especially paired with fresh fruits and crackers of
some
> kind.
>
> I didn't see any Spanish cheeses there but I have found a Gallician
> Tetilla,
> Does anyone have any references on this cheese?
> I think putting it with a Fontina, Munster, and Cheshire would properly
> Represent all the countries themed at this rapier event.
>
> Will the Munster and Cheshire pair well with the Tetilla and Fontina?
> Thank you so much! This has been very helpful.
> Sabina
>
> -------Original Message-------
>
> From: Christine Seelye-King
> Date: 2/19/2008 9:15:26 PM
> To: 'Cooks within the SCA'
> Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
>
> Cheshire 54BC "Julius Caesar discovers the Britons making..."
> Gruyere 1722 "introduced into France"
>
> Referenced in Trager, James, The Food Chronology.
>
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Christine
> Seelye-King
> Sent: Tuesday, February 19, 2008 10:12 PM
> To: 'Cooks within the SCA'
> Subject: Re: [Sca-cooks] Cheese and appetizers (was)Feast costs/budgets
>
> Here is another one with more detail and some references:
> Type of Cheese Date of Earliest Reference Reference
> Feta {1184BC} [1]
> Sbrinz "...Roman times..." [6]
> Romano "...since the time of Christ..." [6]
> Cantal "...to the time of the Gauls..." [6]
> Munster 8th Century [6]
> Gorgonzola 879AD/11th century [1], [6]
> Roquefort 1070AD/"was the favorite cheese [1], [6]
> of Charlemagne and King Charles VI"
> Wensleydale {1150AD} [4]
> Grana 1200AD/13th Century [1], [6]
> Fontina 13th Century; "favorite of the [6]
> Duke of Savoy"
> Beaufort {1267AD} [2]
> Emmental(aka "Swiss") {1267AD} [2]
> Comte {1267AD} [2]
> Cheddar 1500AD [1]
> Parmesan 1579AD/{1200AD-1300AD} [1], [3]
> Gouda 1697AD [1]
> Gloucester 1697AD [1]
> Stilton 1785AD [1]
> Camembert 1791AD [1], [5]
>
> {} signifies I consider that the date is dubious.
> / two dates reported
>
> Sources:
> [1] http://www.efr.hw.ac.uk/SDA/book1.html
> [2] http://www.franceway.com/cheese/history.htm
> [3] http://www.parmigiano-reggiano.it/estoria.htm
> [4] http://www.wensleydale-creamery.co.uk/history.htm
> [5] http://www.camembert-country.com/cwp/cam_hise.htm and
> http://www.cheese-gourmet.com/
> [6] http://wgx.com/cheesenet/wci/
>
> Compiled by
> Brian of Trollfen
> Bxs3829 at usl.edu
>
>
>
>
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------------------------------
Message: 9
Date: Thu, 21 Feb 2008 07:18:58 +1300
From: Adele de Maisieres
Subject: Re: [Sca-cooks] Subtleties was Feast costs/budgets
To: Cooks within the SCA
Message-ID: <47BC6F12.3030400 at paradise.net.nz>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Johnna Holloway wrote:
> Feasts end up with subtleties because someone cares enough
> to spend untold hours and monies creating them.
> Most subtleties are donated out of pocket by the creators.
>
Not here. Most subtleties are paid for out of feast budgets.
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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End of Sca-cooks Digest, Vol 22, Issue 82
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