[Sca-cooks] Sweet woodruff

Liz Wilson ewilson618 at tx.rr.com
Sun May 10 01:28:15 PDT 2009


Is there any way to use dried sweet woodruff in the May wine or should I just go and try to find  a fresh plant at the garden center?  Christianna Fergusson (lurking and new to text messaging)

-----Original Message-----
From: sca-cooks-request at lists.ansteorra.org
Sent: Saturday, May 09, 2009 1:07 PM
To: sca-cooks at lists.ansteorra.org
Subject: Sca-cooks Digest, Vol 37, Issue 26

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Today's Topics:

   1. Re: A digression on the Rochester Garbage Plate (S CLEMENGER)
   2. Re: A digression on the Rochester Garbage Plate (Elaine Koogler)
   3. Re: A digression on the Rochester Garbage Plate (S CLEMENGER)
   4. Re: A digression on the Rochester Garbage Plate
      (Phil Troy / G. Tacitus Adamantius)
   5. Crossing Over.... WAS...Re:  seaweed (rattkitten)
   6. Re: A digression on the Rochester Garbage Plate (Elaine Koogler)
   7. Re: surfacing (Bronwynmgn at aol.com)
   8. Re: pate, terrine and rillettes? (Johnna Holloway)
   9. Re: A digression on the Rochester Garbage Plate (S CLEMENGER)
  10. May wine (Susanne Mayer)


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

Message: 1
Date: Fri, 8 May 2009 20:08:46 -0600
From: "S CLEMENGER" <sclemenger at msn.com>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BLU107-DS120E0193FEC7D45ADB5F4CA650 at phx.gbl>
Content-Type: text/plain;	charset="iso-8859-1"

How is the eel cooked for something like that? I've only ever had it in 
sushi....
--Maire, jonesing for eel...


----- Original Message ----- 
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, May 08, 2009 8:34 AM
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate


> I'm trying to recall what they served for breakfast at the hotel we stayed
> at in Kyoto...but it seems to me that there was a pot of udon noodles, and
> side dishes around that as garnishes.  I seem to recall a similar setup at 
> a
> hotel in Atlanta where they were having a conference that involved mostly
> Japanese attendees.
>
> But yes, udon are thick wheat noodles and are eaten at various times 
> during
> the day.  One of my husband's favorite dishes is one that consists of udon
> with sweet eel.
>
> Kiri 



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

Message: 2
Date: Fri, 8 May 2009 22:41:28 -0400
From: Elaine Koogler <kiridono at gmail.com>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID:
	<c8c0c5d20905081941t78dd92f4q2941ed73da5407b4 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

It's usually grilled and served with a sauce...not quite as sweet as teryaki
sauce, but similar.

On Fri, May 8, 2009 at 10:08 PM, S CLEMENGER <sclemenger at msn.com> wrote:

> How is the eel cooked for something like that? I've only ever had it in
> sushi....
> --Maire, jonesing for eel...
>
>
> ----- Original Message -----
> From: "Elaine Koogler" <kiridono at gmail.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Friday, May 08, 2009 8:34 AM
> Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
>
>
> > I'm trying to recall what they served for breakfast at the hotel we
> stayed
> > at in Kyoto...but it seems to me that there was a pot of udon noodles,
> and
> > side dishes around that as garnishes.  I seem to recall a similar setup
> at
> > a
> > hotel in Atlanta where they were having a conference that involved mostly
> > Japanese attendees.
> >
> > But yes, udon are thick wheat noodles and are eaten at various times
> > during
> > the day.  One of my husband's favorite dishes is one that consists of
> udon
> > with sweet eel.
> >
> > Kiri
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>


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

Message: 3
Date: Fri, 8 May 2009 20:58:47 -0600
From: "S CLEMENGER" <sclemenger at msn.com>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BLU107-DS32AB4EE00B6C67CA31897CA650 at phx.gbl>
Content-Type: text/plain;	charset="iso-8859-1"

Nom!
Trying to visualize that combined with udon, though....
I am full of the fail tonight....
--M


----- Original Message ----- 
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, May 08, 2009 8:41 PM
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate


> It's usually grilled and served with a sauce...not quite as sweet as 
> teryaki
> sauce, but similar.
>
> On Fri, May 8, 2009 at 10:08 PM, S CLEMENGER <sclemenger at msn.com> wrote:
>
> > How is the eel cooked for something like that? I've only ever had it in
> > sushi....
> > --Maire, jonesing for eel...
> >
> >
> > ----- Original Message -----
> > From: "Elaine Koogler" <kiridono at gmail.com>
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Sent: Friday, May 08, 2009 8:34 AM
> > Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
> >
> >
> > > I'm trying to recall what they served for breakfast at the hotel we
> > stayed
> > > at in Kyoto...but it seems to me that there was a pot of udon noodles,
> > and
> > > side dishes around that as garnishes.  I seem to recall a similar 
> > > setup
> > at
> > > a
> > > hotel in Atlanta where they were having a conference that involved 
> > > mostly
> > > Japanese attendees.
> > >
> > > But yes, udon are thick wheat noodles and are eaten at various times
> > > during
> > > the day.  One of my husband's favorite dishes is one that consists of
> > udon
> > > with sweet eel.
> > >
> > > Kiri
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 


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

Message: 4
Date: Sat, 09 May 2009 00:13:10 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <45FAFEDE-6DB2-474E-8CE5-CFCB428885EB at verizon.net>
Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes


On May 8, 2009, at 10:58 PM, S CLEMENGER wrote:

> Nom!
> Trying to visualize that combined with udon, though....
> I am full of the fail tonight....
> --M

Functionally, probably not too different from using any of the Asian  
variants on barbecued pork, except this pork swims. The flavor and  
texture are different, but insomuch as it's slices or chunks of a  
larger hunk-o-protein with a sweet glaze on its outer surface, it  
probably behaves pretty similarly.

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



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

Message: 5
Date: Sat, 09 May 2009 00:27:44 -0400
From: rattkitten <rattkitten at bellsouth.net>
Subject: [Sca-cooks] Crossing Over.... WAS...Re:  seaweed
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <4A050640.2090001 at bellsouth.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Holy Freaking Cross Overs Batman!!!!!!!!!!!!!!!
Hey GIRL!!!!!!!!!!!!!
When Did you get on  here?
Or have you been here all along?
WTF How did I miss this....

Nichola
aka
Ratt



On Fri, May 8, 2009 at 8:16 AM, Mariann Eaves <drmrsgal at yahoo.com> wrote:
>> YIS,
>>
>> The mundane Hawaiian
>> Saraqan
>>
>>     



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

Message: 6
Date: Sat, 9 May 2009 08:15:44 -0400
From: Elaine Koogler <kiridono at gmail.com>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID:
	<c8c0c5d20905090515p29b11ee1m66ec85e45718454b at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

They put the noodles in a bowl (most of the broth removed) and the eel is
put on top.  To eat, you pick up some noodles and a piece of the fish...it's
a really great combo.

Kiri

On Fri, May 8, 2009 at 10:58 PM, S CLEMENGER <sclemenger at msn.com> wrote:

> Nom!
> Trying to visualize that combined with udon, though....
> I am full of the fail tonight....
> --M
>
>
>


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

Message: 7
Date: Sat, 9 May 2009 08:59:37 EDT
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] surfacing
To: sca-cooks at lists.ansteorra.org
Message-ID: <c78.535750ab.3736d839 at aol.com>
Content-Type: text/plain; charset="US-ASCII"

In a message dated 5/8/2009 3:09:10 PM Eastern Daylight Time, 
liamfisher at gmail.com writes:

<<I'm actually getting involved with the SCA again, or trying to.

I figured I would post here and reconnect with folks I know.>>
 
Hi, Cadoc!
 
Where are you now?
 
 
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
**************Remember Mom this Mother's Day! Find a florist near you now. 
(http://yellowpages.aol.com/search?query=florist&ncid=emlcntusyelp00000006)


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

Message: 8
Date: Sat, 09 May 2009 09:01:45 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] pate, terrine and rillettes?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <4A057EB9.2060706 at mac.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Just to make things more interesting McGee suggests on page 171
that Le Menagier's Pastes de beuf and Martino's Pastilli di Carne
would be forerunners of early pates.

Johnnae

Antonia Calvo wrote:
> Johnnae wrote:
>> Pate in general for medieval purposes should be thought of as various 
>> things
>> put into a pastry or a paste and baked.
>> It doesn't get the meaning of the smooth paste that we eat nowadays 
>> until much later.
>> Harold McGee goes into this in On Food and Cooking.
> *boggle*   I think of many of those things as meat pies... mmm, meat 
> pies.  OK, I'm off to the bakery, now.
>



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

Message: 9
Date: Sat, 9 May 2009 09:58:54 -0600
From: "S CLEMENGER" <sclemenger at msn.com>
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <BLU107-DS6F62B30A4E6C4582E60E6CA650 at phx.gbl>
Content-Type: text/plain;	charset="iso-8859-1"

d'oh! That makes perfect sense! I think I just had the soup image stuck in 
my head....
--Maire, who thinks she's going to have to have soba noodles and scallops 
tonight....

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, May 08, 2009 10:13 PM
Subject: Re: [Sca-cooks] A digression on the Rochester Garbage Plate


>
> On May 8, 2009, at 10:58 PM, S CLEMENGER wrote:
>
> > Nom!
> > Trying to visualize that combined with udon, though....
> > I am full of the fail tonight....
> > --M
>
> Functionally, probably not too different from using any of the Asian
> variants on barbecued pork, except this pork swims. The flavor and
> texture are different, but insomuch as it's slices or chunks of a
> larger hunk-o-protein with a sweet glaze on its outer surface, it
> probably behaves pretty similarly.
>
> Adamantius
> 


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

Message: 10
Date: Sat, 9 May 2009 20:11:04 +0200
From: "Susanne Mayer" <susanne.mayer5 at chello.at>
Subject: [Sca-cooks] May wine
To: <sca-cooks at lists.ansteorra.org>
Message-ID: <CB37AD7BD0F84CB694FB44BA50530BE0 at SusisLaptop>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	reply-type=original

Hello all,

The toxic substance in woodruff  is Coumarin (btw the same as in Cinamon 
(chinese mare than ceylon) and we always made it with a dry white wine 
(Riesling, Veltliner, Pinot blanc,..).

woodruff is best befor the flowers  open and for the typical taste to 
develope you have to pick it and let them wilt for a few hours or overnight 
(a small bouquet, here the 12 sprigs can give you an idea, is enough for 1 
bottle of wine). Hang th bunch in th wine put in the fridge for about 2-3 
hours (the longer you soak the woodruff in the wine, the more coumarin you 
will have, albeit you do get the typical taste only from the coumarin). If 
you want: add sugar, fill up either with mineral water or and dray sparklig 
wine (prosecco/champagne/cava/sekt,...) and make a may bowl out of it.

A word of caution: may wine is delicious, but if you overindulge you WILL 
get a real beast of a headache (I know this from experience).

Here the info on coumarin:

http://en.wikipedia.org/wiki/Coumarin

BTW you can freeze the woodruff for later (no wilting needed).

I love may wine and may try the strawbeery variant Joanne postet

regards Katharina
DW, ad flumen caerulum

>> Message: 3
> Date: Fri, 08 May 2009 09:34:40 -0400
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> Subject: Re: [Sca-cooks] May wine
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <014661CB-0FAD-460A-9F1C-E4864C65144A at verizon.net>
> Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
>
>
> On May 8, 2009, at 9:17 AM, devra at aol.com wrote:
>
>> I only tasted May wine once, many years ago. It was pretty nice. Now
>> I've just planted a sweet woodruff in one of my herb pots, so I
>> wondered... what kind of wine? approximately how much herb? how long
>> to soak together?
>
> There ism in fact, a May wine Wiki page (not to be confused with the
> May Wine page, which concerns a musical):
>
> http://en.wikipedia.org/wiki/May_wine
>
> It says, among other things, that sweet woodruff is mildly poisonous,
> but 3 grammes (is a gramme a gram?) of woodruff per liter of wine is
> within reasonable limits.
>
> I'm sort of assuming they mean the dried herb, and I have no idea how
> long it infuses. I guess if you're within that safe window you can
> experiment a bit on infusion times.
>
> Adamantius
>
>
> Message: 6
> Date: Fri, 08 May 2009 10:01:25 -0400
> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] May wine
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <4A043B35.5060200 at mac.com>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
>
> We used to make it with a German white wine, maybe a Dry Riesling???
> This was back when if you were under 21 but over 18, you could legally
> buy and drink wine and beer.
> We used to do lots of things with wines then. Remember wine coolers and
> jug wines.
> Wicca101.com http://www.unc.edu/~reddeer/recipe/rec_beltain.html has
> this recipe
> MAY WINE  1 bottle of German White Wine; 1/2 cup Fresh Strawberries,
> sliced; 12 sprigs of fresh woodruff
> Pour wine into carafe or wide mouth bottle. Add strawberries and
> woodruff and allow to blend for at least an hour. Strain and serve well
> chilled. Garnish with thin orange slice. The strawberries add a
> wonderful flavour and the woodruff adds sweetness.
>
> Another source says 1 bottle of fairly good white table wine, not
> Chardonnay, chilled.
>
> Johnnae
>> Date: Fri, 8 May 2009 14:10:26 +0000
> From: Holly Stockley <hollyvandenberg at hotmail.com>
> Subject: Re: [Sca-cooks] May wine
> To: <sca-cooks at lists.ansteorra.org>
> Message-ID: <BLU102-W1CD110FA4A16DAFF44F33B5640 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> For MY preference, a nice semi-dry Riesling.  I like Round 
> Barn's:http://www.roundbarnwinery.com/The gerwurtz is a little too spicy 
> to go well.
> Femke
> I love deadlines. I like the whooshing sound they make as they fly by.
>
> - Douglas Adams



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