[Sca-cooks] "Correct pies" - making outdoors

Elaine Koogler kiridono at gmail.com
Tue Dec 15 06:15:24 PST 2009


We have a number of folks from Atlantia (as you'd expect) who participate in
this.  I could probably get in touch with one of them (one of the ladies in
the picture) who is a good friend and ask her about how they made them, if
you guys would like.

Kiri

On Tue, Dec 15, 2009 at 12:33 AM, Jennifer Carlson <talana1 at hotmail.com>wrote:

>
> Johnnae asked:
>
> >
> > Did they have a recipe for this way of doing these small pies?
>
>
> They did not give one, save that they were meat pies.  In fact, they were
> making two kinds: those on the front left corner of the grill, shaped like
> the traditional pork-pie discussed recently; and pierogi-shaped ones on the
> front-right corner.  Their demonstration was to show how a small cooking
> fire could be used for multiple purposes simultaneously - note they were
> also cooking meat in a skillet and baking a small round loaf.
>
>
>
> At the same event, an Anglo-Saxon camp was roasting a rabbit on a spinning
> string rig, and a Norse group had a literal groaning board.  And the
> Landschnects were making a cabbage dish, and WWI Red Cross ladies were
> passing out freshly-made donuts, and a Jacobean bakery was baking with a
> table-top, clay oven . . . One group even brought a period breed of chickens
> to enhance their encampment.
>
>
>
> At the next year's event, I had a fascinating talk with the unit cook for a
> Federal Army Engineering and Surveying troop (American Civil War).  No one
> was interested in his frighteningly detailed and well-stocked kitchen (silly
> people), so I got to spend a delightful hour listening uninterrupted to him
> talking about canned goods and food transport and sanitation practices and
> field prepping three meals a day. The different encampments are in
> competition for authenticity and completeness of equipment and supplies as
> well as uniforms so, other than the judges, I was probably the only person
> he got to talk to about his kitchen.  He was as scary in his field of
> knowledge as some of the people on this list are about medieval cookery.
>
>
>
> Military Through the Ages takes place every March, and is worth a side trip
> if you're in the Williamsburg/Jamestown area.
>
>
>
> Talana
>
> (who will likely be flying out from Oklahoma to MTA again next year)
>
>
>
>
>
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