[Sca-cooks] Period Portable Lunch Foods

Elaine Koogler kiridono at gmail.com
Sat Feb 7 07:39:41 PST 2009

Could you use gluten-free flour to make the pastry?  I've discovered that
you can make things like this ahead of time, freeze them and they should
last into the second week.  You might even consider the use of dry ice...if
you put it so that it doesn't directly touch any food, and you don't touch
it with your bare hands, it seems to work pretty well.  That would
definitely keep them good through the second week.  The same thing can be
done with the bread you mentioned.  Make it, freeze it, then keep it in
coolers with dry ice.  In all cases, you can then pull things out of the
"freezer" coolers as needed so they can thaw.

Restaurant Depot has large cans of stuffed grapevine leaves that are
excellent.  And they have a snap-on lid that can be used so that the can can
be used for leftovers.  I'm not sure you have them down your way...you can
go to their Web site to find out where the closest one is.


On Sat, Feb 7, 2009 at 9:56 AM, Kingstaste <kingstaste at comcast.net> wrote:

> I should probably mention that several of us in camp are gluten-free, and
> I'm dairy free.  Not that the pastry-wrapped meat pies aren't a good idea,
> although I don't know how much baking we want to do in camp (it is second
> week we're talking about here, so the making-at-home and bringing thing
> isn't so viable).
> Stuffed grape leaves is a good idea though, and we can definitely get those
> up there (moreso than down here - they have them on the shelf at Giant
> Eagle
> there, where they are a specialty item for sure here).
> We have a young man in camp that likes to bake bread, and the last couple
> of
> years he's brought loaves of gluten-free bread to camp.  It is a nice
> thought, but I am totally out of the habit of making sandwiches, and
> storage
> of loaves of bread is problematic by the 2nd week.  I am going to ask him
> to
> consider making muffins this year and see how we do with those.
> Christianna
> -----Original Message-----
> From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+kingstaste <sca-cooks-bounces%2Bkingstaste>=
> mindspring.com at lists.ansteorra.org] On
> Behalf Of Elaine Koogler
> Sent: Saturday, February 07, 2009 9:00 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Period Portable Lunch Foods
> That's too cute for words!
> Any of the ubiquitous pastry containing meat mixture things would
> work...sanbusa, samosa, pasties, etc.  Even some period recipes like Pies
> of
> Paris would work well as a pastie.  Of course, raw veggies and/or fruit
> would work well.  You could have raita or another yoghurt dip for the
> veggies.  Also chunks of cheese of various types.  Maybe pita and hummus?
> Pickles of any sort are always good as the vinegar replaces electrolytes.
> Kiri
> On Fri, Feb 6, 2009 at 11:11 PM, Kingstaste <kingstaste at comcast.net>
> wrote:
> > Greetings all,
> >
> >            Over the years that we have been attending Pennsic we have
> > noticed a pattern that we fall in to concerning food.  The first week we
> > are
> > there we tend to make big dinners every night, and the second week we
> > struggle to coordinate everyone's schedule.  I have finally convinced my
> > camp mates that this year we are going to try something different.  We
> are
> > going to plan on dinners for the first week, and plan on lunch foods for
> > the
> > second week.  Our various obligations often include other dinner plans
> > anyway, but we are all in classes, on the field, merchanting, visiting,
> > etc.
> > away from camp during the day.  Toward this end, we have bought Bento
> boxes
> > for everyone in camp.  We plan to assign a day's food prep to someone
> every
> > day just like dinners, but the foods will need to be storable, portable,
> > and
> > suitable for eating neatly.  I would like to come up with a list of foods
> > for people to consider, and it would be grand if a large part of it could
> > be
> > period foods.  I am planning on making a batch of hais before I go up, I
> > think that will lend itself perfectly.  We will plan on short kebabs of
> > grilled meats, olives and pickles and other vegetable items.  What I'm
> > looking for now is suggestions for other period prepared foods that would
> > do
> > well in our bento lunch boxes while at the war.
> >
> >
> >
> >            I have cutters and while we will probably play with them some,
> I
> > don't intend to get this crazy, but they are fun to look at:
> >
> >
> >
> http://www.flickr.com/photos/kickinthehead/3198800049/in/set-721576072279828
> >
> 02/<
> http://www.flickr.com/photos/kickinthehead/3198800049/in/set-72157607227
> 9828%0A02/<http://www.flickr.com/photos/kickinthehead/3198800049/in/set-72157607227%0A9828%0A02/>
> >
> >
> >
> >
> > Enjoy!
> >
> > Christianna
> >
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> >
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