[Sca-cooks] Food type results from Grand Outlandish

Susan Lin susanrlin at gmail.com
Tue Jun 1 10:13:28 PDT 2010

Sounds like an interesting weekend.
Sadly I will be in no shape to participate in any sort of seige cooking at
Battlemoor but I hope to be able to come check out what everyone is doing.


On Tue, Jun 1, 2010 at 11:06 AM, Kathleen A Roberts <karobert at unm.edu>wrote:

> This past weekend went pretty well for food type things at
> Grand Outlandlish.  The weather was pretty agreeable, and
> although the traditional dusty, it was a nice event.  Here is what I
> participated in this weekend.
> On Friday, I did a class and tasting on Roman Cuisine. The attendance was
> low (as is pretty usual for early Friday classes) but enthusiastic.  Quite a
> few "Imagine", and "I would have never...", "You MADE cheese?" and "I am
> going to try this at home" comments, which to me, says a success, as much as
> the yummy/nommy noises do. 8) Shameless pimping of Midwinter event, but a
> fun class as well.
> I gave them:  Herbed Fresh Cheese, Meatballs (stuffed with capers rather
> than the more expensive pine nuts) with a grape juice/wine reduction sauce,
> Carrots w/cumin, Cucumbers and Fennel, Olive Spread, Bread, Melon w/ Mint
> and Almond/Pine Nut stuffed Dates, Eggs (albeit hard boiled) w/ Pine Nut
> Sauce.  I deliberately chose dishes that could be served cold, and served
> them alternating tart with savory or sweet.  I did not give them recipes,
> but listings of ingredients so they could work out their own.
> Everyone enjoyed the class, and there was enough to take some tidbits to
> the List Table and the Baroness, who happily munched throughout the
> tournament.
> That was the name of our team... the Freakin' Wheatberries... from an
> ingredient none of us had ever used, eaten or even seen before.  Whenever we
> would go over what we had done and needed to do, the wheatberries very
> quickly became the F)*&#$ wheatberries.  We cleaned it up for the
> competition. ;)
> It was a very odd mix of foods and style, but was fun and challenging.  We
> got a box of "staples" and got to go to the "market" for five other items,
> none of them replicated at the market or in the box.  You could use one item
> from your camp.  The theme for Outlandish was the Portugese in Japan, so we
> had cross cultural ingredients.  Fortunately, items were labeled in the box
> and market.
> In the box:  flour, salt, pepper, eggs, brown rice, wheatberries, fresh
> herbs (chives, oregano, marjoram, rosemary and sage), cane vinegar, rice
> vinegar, olive oil, butter, sesame oil, soy sauce, chicken (cut up already),
> salt pork, potatoes, onions, apples, cone sugar, rice noodles, won ton
> wrappers, garlic and a bit of feta cheese.
> From the market I got:  cubed lamb, eggplant and string beans (didn't know
> the beans were in there til I opened the bag all the way), cinnamon,
> cherries and leeks.
> From camp:  whiskey (my team was daytripping, and connor and i were eating
> sammies and out of cans, so not much to work with there).
> Later that day:  bok choy (one team did not show, so the folks presenting
> the competition came around (about two hours before judging) and we had to
> take one thing from the box, either replicating what you had or something
> different)
> Schitzophrenic, no?
> My team (Lord Rosario, Lord Tehran and myself) made a little taste of East
> Meets West.  We made:  Sliced Teryaki Chicken Breast over Won Ton Noodles
> dressed with rice vinegar, soy and chive flowers --- Stir fried Chicken w/
> string beans and bok choy over Fried Rice --- Stir Fried Eggplant with Cubed
> Salt Pork over Rice Noodles --- Lamb and Leek Stew with Potatoes and Herbs
> (all the herbs) --- Flat Bread --- Carmelized Onions and Apples --- Apples
> and Cherries w/ Whiskey Butter Sauce and (%*&#%^@) Wheatberries --- Sweet
> Pan-Fried Pastry with Feta Cinnamon Spread.
> Yes, Feta and Cinnamon Spread.  We had not idea what to do with feta (less
> than 1/4 cup) and flashing on an old "Chopped" episode where someone mixed
> goat cheese and a sweetener, I decided to mix the feta, cone sugar and
> cinnamon for a dessert spread.  It was FANTASTIC!!!  A little savory, a
> little sweet, savory, sweet... really interesting.
> I had lamb and eggplant, and the first thing I did was seperate them, as I
> thought the Greek way too obvious. And I always loved the Sechzuan
> eggplant/minced pork dish in one of my cookbooks.  People who hate eggplant
> liked it.
> We only had two burners, and we still finished a half hour early.
> All in all, lots of fun.  Only three points seperated first and second
> place, and three points second from third.  It was the first experience for
> the number two team.
> Now on to siege cooking at Battlemoor during July 4 weekend.  I am hosting
> this time, assisted by fellow wheatberry Lord Tehran.
> Cailte
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which
> sustained him through temporary periods of joy."
> W. B. Yeats
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> Coordinator, Student Admissions
> University of New Mexico
> Albuquerque, NM
> 505-277-8900
> FASTINFOrmation at your fingertips -
> http://fastinfo.unm.edu/
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