[Sca-cooks] Non-SCA food passions?
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Wed Jun 16 07:37:42 PDT 2010
Currently I'm working on the "pipes" recipe from the "Wel ende edelike
spijse" manuscript*. I bought a new mortar and pestle (one of those huge
Thai granite ones) and now a cheesemaking friend of mine has made me a
Gouda for use once I get the recipe to where I want it. One trial down,
some unknown number to go...
I'm teaching a class at our summer camping event on how to cook from
medieval recipes, and the sheepshearing feast A&S entry will be making
another appearance at that event as well (which means I need to make more
candied orange peel, since my consort ate ALL of what I made this past
*1.21. Dough to make "pipes".
Take cheese from Gouda and eggs. Grind together with white flour. Lay it
on dry flour and make small biscuits of it.
On Tue, 15 Jun 2010, Michael Gunter wrote:
> 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'
> raised bed.
> 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
> salt pork.
> 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?
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