[Sca-cooks] Sca-cooks Digest, Wonderful news

aldyth at aol.com aldyth at aol.com
Sun Feb 10 10:53:33 PST 2008


Absolutely wonderful.? About time you were recognised for something we have all known for a while.? Congratulations.

Aldyth

-----Original Message-----
From: sca-cooks-request at lists.ansteorra.org
To: sca-cooks at lists.ansteorra.org
Sent: Sun, 10 Feb 2008 10:04 am
Subject: Sca-cooks Digest, Vol 22, Issue 24



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Today's Topics:

   1.  Wonderful News! (Volker Bach)
   2. Re: Wonderful News (Elise Fleming)
   3. Re: Wonderful News! (Georgia Foster)
   4. Re: Zanku Chicken (Huette von Ahrens)
   5. Re: Wonderful News! (Saint Phlip)
   6. Re: Zanku Chicken (S CLEMENGER)
   7. Re: Wonderful News! (Kathleen A Roberts)
   8. Re: Wonderful News! (Cat .)
   9. Re: Wonderful news! (Christiane)
  10. Re: Zanku Chicken (Phil Troy / G. Tacitus Adamantius)


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

Message: 1
Date: Sun, 10 Feb 2008 09:59:26 +0100 (CET)
From: Volker Bach <carlton_bach at yahoo.de>
Subject: [Sca-cooks]  Wonderful News!
To: sca-cooks at ansteorra.org
Message-ID: <480287.58530.qm at web25901.mail.ukl.yahoo.com>
Content-Type: text/plain; charset=iso-8859-1

>Our own Count Gunthar Jonsson was asked to join
>Ansteorra's Order of the Laurel at Kindom A&S this
>evening!  He will be elevated at Steppes Warlord in
>May.

Vivat! Vivat! Vivat!

Giano


      Heute schon einen Blick in die Zukunft von E-Mails wagen? 
www.yahoo.de/mail


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

Message: 2
Date: Sun, 10 Feb 2008 06:13:47 -0500
From: "Elise Fleming" <alysk at ix.netcom.com>
Subject: Re: [Sca-cooks] Wonderful News
To: "sca-cooks at ansteorra.org" <sca-cooks at ansteorra.org>
Message-ID: <380-220082010111347546 at ix.netcom.com>
Content-Type: text/plain; charset=US-ASCII

Congratulations!  The hints were there and it's good to see that Ansteorra
has finally recognized you!

Alys Katharine

Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/




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

Message: 3
Date: Sun, 10 Feb 2008 07:15:06 -0700
From: "Georgia Foster" <jo_foster81 at hotmail.com>
Subject: Re: [Sca-cooks] Wonderful News!
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BLU137-DAV23835D7760CE85523B44085290 at phx.gbl>
Content-Type: text/plain;   charset="iso-8859-1"

WOOHOOOOOO ... Go Gunther!!!

happy dance happy dance happy dance happy dance happy dance

Cheers

Malkin
Otherhill
Artemisia


Jo (Georgia L.) Foster

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

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

Message: 4
Date: Sun, 10 Feb 2008 06:38:44 -0800 (PST)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Zanku Chicken
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <367062.79529.qm at web54106.mail.re2.yahoo.com>
Content-Type: text/plain; charset=iso-8859-1


--- Susan Fox <selene at earthlink.net> wrote:


> Zankou Chicken specializes in a particular type of Armenian garlic 
> broiled chicken.  This is the largest chain, although I am more partial 
> to a smaller group called Sevan Chicken, also based in Glendale, which 
> is a nexus of Armenian population.  More garlic.  Yay.  It's not the 
> chicken that is so fattening, so much of the fat drips off in the 
> rotisserie proces, it's the customary Mediterranean side dishes. 
> 
> Curiously, I'm having trouble finding a recipe for this kind of 
> chicken.  How hard can it be?  Maybe it's one of those things that 
> nobody's mother makes at home.  <moue of frustration>
> 
> Selene Colfox

I just did a bit of searching and I found this:

Zankou Chicken's Lebanese Garlic Sauce (Copycat)

Time needed: 25 min / 10 min prep 
   
3  small russet potatoes  
1  head garlic (12-14 cloves. It's a LOT. Be afraid.)  
1/3  cup fresh lemon juice  
1/2  tablespoon salt  
1/2  cup canola oil  

Peel the potatoes and boil in water until soft. Mash and let cool. Crush and 
peel a whole 
head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with 
the salt 
and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt, 
lemon juice 
on high and begin pouring a slow steady stream of the rest of the oil through 
the blender's 
handle hole until everything has mixed.   At this point, you'll have extreme 
garlickiness 
(new word), which some people like, but for "texturizing" like Zankou's, you'll 
need the 
taters.  Add the mashed potatoes, about 2-3 tablespoons at a time and mix. 
Continue 
adding/blending potato until the sauce is mixed well. At some point in this 
process, you 
might consider changing blending vessels. After all this work, my blender was 
starting to 
think twice about helping me out.  Transfer to a bowl and allow to chill 
completely in the 
fridge. After about an hour, the flavors will blend together nicely and the 
texture will 
take on that library paste consistency like Zankou's sauce. 

*******

If this isn't good enough, then perhaps write to the LA Times food section 
column called:  SOS
recipes.  They try to get recipes from chefs and bakers.  And if they can't, 
they offer similar
recipes.  

Huette




My thoughts are whirled like a potter's wheel;   King Henry VI, part I: I, v 
http://www.twoheartsentwinedpottery.com/


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

Message: 5
Date: Sun, 10 Feb 2008 09:57:13 -0500
From: "Saint Phlip" <phlip at 99main.com>
Subject: Re: [Sca-cooks] Wonderful News!
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID:
    <30aedccb0802100657ha80d984t74ac062f28e807eb at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

Congratulations, Gunthar. It was only a matter of time ;-)

On Feb 9, 2008 9:42 PM, April Page <alpage1225 at sbcglobal.net> wrote:
> Our own Count Gunthar Jonsson was asked to join Ansteorra's Order of the 
Laurel at Kindom A&S this evening!  He will be elevated at Steppes Warlord in 
May.
>
>  No less important was the reaction to his entry for the event, which garnered 
a near perfect score by the judges.  He was among the few chosen to represent 
Ansteorra at Gulf War next month.
>
>  Vivat Gunthar!
>
>  Proudly,
>
>  Lady Elizabeth Seale
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
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: 6
Date: Sun, 10 Feb 2008 08:11:29 -0700
From: "S CLEMENGER" <sclemenger at msn.com>
Subject: Re: [Sca-cooks] Zanku Chicken
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BLU107-DAV13625296A156FCD1E713CACA290 at phx.gbl>
Content-Type: text/plain;   charset="iso-8859-1"

I wondered, but never having visited a Zankou chicken restaurant (or eaten 
Armenian food), I figured it'd take someone who's been there to make connections 
between the sauce and a recipe.
Sounds absolutely wonderful--I'm definitely in a garlicky mood.
--Maire
  ----- Original Message ----- 
  From: Heleen Greenwald<mailto:heleen at ptd.net> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Sunday, February 10, 2008 12:08 AM
  Subject: Re: [Sca-cooks] Zanku Chicken


  It is a wonderful thick potato/garlic  (VERY garlicy) condiment that  
  you eat on fish/chicken/meat.  Also called Skordelia.  Here is the  
  recipe.
  Phillipa

  Skorthalia (Skordalia): Greek Garlic Dip and Sauce

  My older family members would fix this using a mortar and pestle to  
  first degrade the garlic with salt, then add other ingredients to  
  create the pur?e texture desired. Today, I often use a food processor  
  or hand mixer which makes things a lot easier and takes a lot less  
  time! <i>Skordalia</i> (skorthalia) can also be made with bread, but  
  the potato recipe is more versatile since it can double as garlic  
  mashed potatoes.


  INGREDIENTS
  3 tablespoons minced garlic.
  3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts  
  removed, soaked in 1/2 cup cold water and squeezed dry.)
  1 cup olive oil.
  1/3 cup white wine vinegar.
  Salt and pepper to taste.


  METHOD
  (Hand method)

  Combine garlic with mashed potatoes or bread in a mortar. Blend to  
  form a soft paste. Add olive oil and vinegar alternately in very  
  small amounts, stirring briskly. Add salt and pepper. Continue to  
  whisk until sauce is thick.

  (Blender or food processor method)

  Place garlic and potatoes or bread in bowl and blend. Add olive oil  
  and vinegar and continue to blend. If too thick, add 1/4 cup cold  
  water. Add salt and pepper. Blend until creamy and thick.

  ~ It's our choices Harry,  that show who we truly are, far more than  
  our abilities.~   Albus Dumbledore

  On Feb 10, 2008, at 12:26 AM, Susan Fox wrote:

  >
  >>
  >> So what is "Zanku Chicken"?
  >>
  >> Thanks,
  >>    Stefan
  >> --------
  >
  _______________________________________________
  Sca-cooks mailing list
  Sca-cooks at lists.ansteorra.org<mailto:Sca-cooks at lists.ansteorra.org>
  http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org<http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org>


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

Message: 7
Date: Sun, 10 Feb 2008 08:45:59 -0700
From: "Kathleen A Roberts" <karobert at unm.edu>
Subject: Re: [Sca-cooks] Wonderful News!
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <web-20957837 at theta.unm.edu>
Content-Type: text/plain; charset="ISO-8859-1"; format="flowed"

On Sat, 9 Feb 2008 18:42:17 -0800 (PST)
  April Page <alpage1225 at sbcglobal.net> wrote:
> Our own Count Gunthar Jonsson was asked to join 
>Ansteorra's Order of the Laurel at Kindom A&S this 
>evening!  He will be elevated at Steppes Warlord in May.

WOOOOOOOOOOO0-HOOOOO!!!!

your living room is going to be busy this weekend with 
well wishers! ;)

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: Sun, 10 Feb 2008 08:01:26 -0800 (PST)
From: "Cat ." <tgrcat2001 at yahoo.com>
Subject: Re: [Sca-cooks] Wonderful News!
To: sca-cooks at lists.ansteorra.org
Message-ID: <476593.36869.qm at web52610.mail.re2.yahoo.com>
Content-Type: text/plain; charset=iso-8859-1

HUZZAAAAAAA

Congratulations Papa!!!!

In Service and Friendship
Catrin von Berlin called Gwen Cat OL
Outlands





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

Message: 9
Date: Sun, 10 Feb 2008 11:38:34 -0500 (GMT-05:00)
From: Christiane <christianetrue at earthlink.net>
Subject: Re: [Sca-cooks] Wonderful news!
To: sca-cooks at lists.ansteorra.org
Message-ID:
    <12421387.1202661514930.JavaMail.root at elwamui-royal.atl.sa.earthlink.net>
    
Content-Type: text/plain; charset=UTF-8

Hurray for Gunthar!!

Glad to see his hard work pay off!

Gianotta


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

Message: 10
Date: Sun, 10 Feb 2008 12:03:41 -0500
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Zanku Chicken
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <1B63957F-6B97-43E1-9AFB-E404F29B8710 at verizon.net>
Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes

I guess I'm not sufficiently awake to grasp all this, but I couldn't  
find any chicken in the much-anticipated garlic chicken recipe below...

However, having figured that aspect out, I'll point out that this sure  
looks like a version of Greek skordalia to me... which, given the  
geographical proximity of Armenia to Greece, isn't too surprising.

Adamantius


On Feb 10, 2008, at 9:38 AM, Huette von Ahrens wrote:

> I just did a bit of searching and I found this:
>
> Zankou Chicken's Lebanese Garlic Sauce (Copycat)
>
> Time needed: 25 min / 10 min prep
>
> 3  small russet potatoes
> 1  head garlic (12-14 cloves. It's a LOT. Be afraid.)
> 1/3  cup fresh lemon juice
> 1/2  tablespoon salt
> 1/2  cup canola oil
>
> Peel the potatoes and boil in water until soft. Mash and let cool.  
> Crush and peel a whole
> head of garlic. Cut into quarters. Place raw garlic in a heavy duty  
> blender with the salt
> and lemon juice. Pour a light layer of oil onto garlic. Puree the  
> garlic, salt, lemon juice
> on high and begin pouring a slow steady stream of the rest of the  
> oil through the blender's
> handle hole until everything has mixed.   At this point, you'll have  
> extreme garlickiness
> (new word), which some people like, but for "texturizing" like  
> Zankou's, you'll need the
> taters.  Add the mashed potatoes, about 2-3 tablespoons at a time  
> and mix. Continue
> adding/blending potato until the sauce is mixed well. At some point  
> in this process, you
> might consider changing blending vessels. After all this work, my  
> blender was starting to
> think twice about helping me out.  Transfer to a bowl and allow to  
> chill completely in the
> fridge. After about an hour, the flavors will blend together nicely  
> and the texture will
> take on that library paste consistency like Zankou's sauce.
>
> *******
>
> If this isn't good enough, then perhaps write to the LA Times food  
> section column called:  SOS
> recipes.  They try to get recipes from chefs and bakers.  And if  
> they can't, they offer similar
> recipes.



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

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