[Sca-cooks] Non-SCA food passions?
Jim and Andi Houston
jimandandi at cox.net
Tue Jun 15 18:25:42 PDT 2010
My current SCA food passion is the Nimatnama of the Sultan of Mandu. I'm
doing a high-auth feast from that manuscript in September for Trimarian 25th
year and have been testing recipes for *months*.
Non-SCA is a prolonged Eat Local Challenge. My family already buys 90% of
our produce and about 50% of our meat and eggs local, and dairy when we can
afford it. This year I have been sourcing more local staples and having a
blast doing it. So far I have found sugar, rice, honey, peanuts and pecans,
and some condiments produced by local farms. There's not much flint corn and
little grain grown in Florida but I'm still looking. I'm also obsessed with
Korean food and still trying to produce a palatable kimchi.
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Michael Gunter
Sent: Tuesday, June 15, 2010 5:15 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Non-SCA food passions?
I have to admit that I haven't been too involved with pure
historical food lately. I think I got a bit fried in my push to
get my Laurel. But that doesn't mean I've given up on food.
After living in apartments for most of my life we finally have a
house with a decent backyard. So I now have a garden that
is my pride and joy. I never thought I'd have so much fun
puttering around in the garden, trimming, replanting, weeding,
watering, etc... But it is great to watch the stuff I planted
grow and produce edibles. So far the harvest has been a bit
weak, just some tomatoes, cucumbers and Apache Peppers,
but the plants are growing and things are looking good for
the future. It's amazing the stuff I have planted in a 4'x4'
My other big passion right now is charcuterie. The preservation
of meat, mainly pork products. But I'm really into making my
own bacon, sausages, confit, terrines and such. It will help
once I get the really groovy smoker I've been saving my
pennies for. But I just put 5 1/2 lbs of pork belly in the fridge
to cure, most of it is a maple cure but I have about 2 lbs
curing with garlic, black pepper and bay leaf for lardons and
I'm still advising in cookery and cooking for gatherings (this
weekend I'll be doing homemade grilled pizzas and I'm planning
the food for a Tiki party we plan for sometime in July) and
even teaching. But right now my cooking passions are lying
outside of period.
So, what is your current foodie passion? SCA or otherwise?
The New Busy think 9 to 5 is a cute idea. Combine multiple calendars with
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