[Sca-cooks] Guinea Fowl..
Marcus Loidolt
mjloidolt at yahoo.com
Tue Oct 21 12:48:16 PDT 2008
Save that they are one of the single most annoying birds you can have in your chicken yard!! The only thing that tops it is a peacock!! GADS...my apprentice Robert has peafow...absolutely gorgeous birds to look at...opinions vary widely on any other usage....
Guineas have one of the most wierd, wild, bizarre calls....used in many 'jungle sound tracks..
I've raised em, and slaughtered em...
Johann von Metten
medieval poultrier
www.geocities.com/mjloidolt/marcus_page.html
"Let Charity be your hallmark and model for all you do,
if it is not loving, don't do it, it it is loving,
let nothing stop you from doing whatever is needed!"
(St. John Neumann)
"Have no fear or doubt anything and everything you give in this life will be paid back ahundred fold in the next"
--- On Tue, 10/21/08, sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org> wrote:
From: sca-cooks-request at lists.ansteorra.org <sca-cooks-request at lists.ansteorra.org>
Subject: Sca-cooks Digest, Vol 30, Issue 52
To: sca-cooks at lists.ansteorra.org
Date: Tuesday, October 21, 2008, 2:28 PM
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Today's Topics:
1. Re: Cooks & Bards???? (Stefan li Rous)
2. Re: translation help please (tudorpot at gmail.com)
3. Re: Com tayllar?s devant un senyor (Johnna Holloway)
4. Question about Jelly making (Elaine Koogler)
5. Re: Question about Jelly making (Maggie MacD.)
6. Re: Question about Jelly making (Elaine Koogler)
7. Guinea Fowl (Johnna Holloway)
8. Clary Sage Flowers - Source (Katheline van Weye)
9. Re: Clary Sage Flowers - Source
(Phil Troy / G. Tacitus Adamantius)
10. Re: Clary Sage Flowers - Source (Michael Gunter)
11. Re: Clary Sage Flowers - Source
(Phil Troy / G. Tacitus Adamantius)
Euriol asked:
<<< Was wondering if I should put in to have a class on
"Unraveling the
Mysteries of Cooking Competitions". Would there be any interest?
>>>
I won't be at that event, but if you create either a class handout
that will work as an article or an actual article, I'd be interested
in having either for the Florilegium.
I just recently created a general discussion file on cooking
competitions and one or two reviews of specific cooking
competitions. I hope to be adding a few more in the near future as I
get them edited.
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 ****
Thanks, I tried spanish and latin and was failing.
Freda
On Oct 20, 2008, at 9:56 AM, Robin Carroll-Mann wrote:
>
> It's Catalan. I have worked with that source, though not
> translated it.
>
Answered privately
Johnnae
emilio szabo wrote:
> Has anyone here an idea when "the first mallorquin work on culinary
matters" mentioned below was written?
>
> Com tayllaràs devant un senyor: primera obgra mallorquina sobre
gastronomia
> -- Article --
> Autor/a: Miralles, Joan ; Contreras Mas, Antoni
>
> Matèria: Cuina medieval (Mallorca) Publicació: Actes de la VIII
Trobada d’Història de la Ciència i de la Tècnica: Mallorca, 18, 19, 20 i 21
de novembre de 2004
>
> ESZ
OK guys...I'm going to try to make wine jelly following Gunthar's recipe
that he sent out recently. I'm planning to use a locally produced (about
15
miles down the road in Solomons, MD wine...a Black Raspberry Merlot...for
the jelly. However, all I have on hand is Ball liquid pectin rather than
dry. The directions on the box seem to indicate that it works the same as
dry...is this the case. Gunthar's recipe specifies dry. What do you folks
think? Am I ok to use the liquid?
Thanks!!
Kiri
At 06:03 AM 10/21/2008,Elaine Koogler said something like:
>OK guys...I'm going to try to make wine jelly following Gunthar's
recipe
>that he sent out recently. I'm planning to use a locally produced
(about 15
>miles down the road in Solomons, MD wine...a Black Raspberry Merlot...for
>the jelly. However, all I have on hand is Ball liquid pectin rather than
>dry. The directions on the box seem to indicate that it works the same as
>dry...is this the case. Gunthar's recipe specifies dry. What do you
folks
>think? Am I ok to use the liquid?
>
>Thanks!!
>
>Kiri
Oh yeh, I think you'll be just fine.
It's made to work with X amount of liquid. As long as you work with X
amount of liquid, and the prescribed amounts of sugar and lemon juice
.. you should be just fine.
Enjoy!
Maggie MacD.
I think I understand what you're saying...Gunthar's recipe calls for 3
1/2
cups of wine, lemon juice, sugar and 1 packet of dry pectin. Should I cut
back on the amount of liquid (i.e. cut back the amount of wine) to equal the
liquid in the pectin?
On Tue, Oct 21, 2008 at 9:14 AM, Maggie MacD. <maggie5 at cox.net> wrote:
> Oh yeh, I think you'll be just fine.
>
> It's made to work with X amount of liquid. As long as you work with X
> amount of liquid, and the prescribed amounts of sugar and lemon juice ..
you
> should be just fine.
>
> Enjoy!
>
> Maggie MacD.
> <http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org>
>
Heritage Foods USA are now offering guinea fowl.
"We are thrilled to offer for the first time pearl guinea fowl, also
known as pintade, faraona, African pheasant or guinea hen, a bird native
to West Africa. These fowl are raised on Carey Farms in Lindsborg,
Kansas another member of the Good Shepherd Ranch farming group. "
They are pretty expensive, but if they might be a great contest entry or
head table dish.
Johnnae
One of the people in my cooking group wants to make clary wine (as a lot of our
recipes call for it). For clary wine we need the flowers from clary sage
plants. Unfortunately, if planted from seed, it takes a year before the plants
bloom. We only have six months.
Does anyone have a source for the clary sage flowers, or perhaps the plants?
In Service,
Katheline
On Oct 21, 2008, at 2:40 PM, Katheline van Weye wrote:
> One of the people in my cooking group wants to make clary wine (as a
> lot of our recipes call for it). For clary wine we need the flowers
> from clary sage plants. Unfortunately, if planted from seed, it
> takes a year before the plants bloom. We only have six months.
>
> Does anyone have a source for the clary sage flowers, or perhaps the
> plants?
I can't be certain, but it was my understanding that many of the clary
references in medieval recipes are to claret wine, which is, as I
recall, a light Bordeaux. I wasn't aware of the need for clary sage to
make it...
Is there something that documents this connection, or could this just
be some supposition on your friend's part?
Adamantius
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
bellies."
-- Rabbi Israel Salanter
> I can't be certain, but it was my understanding that many of the clary
> references in medieval recipes are to claret wine, which is, as I
> recall, a light Bordeaux. I wasn't aware of the need for clary sage to
> make it...
> Adamantius
I agree with Master A on this. I hadn't even thought
of a wine made from clary sage. Every mention I've
seen of this appears to indicate a Claret (pronounced
"Clary").
Gunthar
_________________________________________________________________
When your life is on the go—take your life with you.
http://clk.atdmt.com/MRT/go/115298558/direct/01/
On Oct 21, 2008, at 3:06 PM, Michael Gunter wrote:
>
>> I can't be certain, but it was my understanding that many of the
>> clary
>> references in medieval recipes are to claret wine, which is, as I
>> recall, a light Bordeaux. I wasn't aware of the need for clary
sage
>> to
>> make it...
>
>> Adamantius
>
> I agree with Master A on this. I hadn't even thought
> of a wine made from clary sage. Every mention I've
> seen of this appears to indicate a Claret (pronounced
> "Clary").
It occurred to me afterward to look for instances of clary sage being
added to wine, and I didn't find them. Ale, yes, and other types of
sage as well as clary sage used in beers and ales, but nothing about
wine in what I saw...
Maybe there's something in Villanova...
Adamantius
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
bellies."
-- Rabbi Israel Salanter
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