[Sca-cooks] siege cooking ingredient ideas sought
sprucebranch at gmail.com
Fri Jun 25 13:26:47 PDT 2010
I told you about that in CONFIDENCE.
Please don't talk about my plums.
They're very sensitive.
On Fri, Jun 25, 2010 at 1:21 PM, Susan Lin <susanrlin at gmail.com> wrote:
> How about some sour plums from your adventures abroad?
> On Fri, Jun 25, 2010 at 2:17 PM, Ian Kusz <sprucebranch at gmail.com> wrote:
> > Well, presuming they are IN the castle, cooking for the siege, and
> > they are down to the dregs, I'd include items that are
> > preserved/preservable, secondary-use (as in, not the stuff you'd cook
> > first), cheap (for medieval times), likely to roll into unlikely corners
> > and
> > be missed until you're searching EVERYWHERE, and multi-purpose (as in,
> > fed to animals, or used in other processes, like brewing).
> > so, for my money, I'd include salt pork/pickled or salted fish, barley or
> > oats (I'd likely make this the bulk of the "found food"), a withered
> > or two (Pliny mentions these as being stored over the winter to prevent
> > starvation), a withered carrot, a half-dried apple, beans or lentils
> > amounts), dried-out bread, a jar of either pickled veggies or jam, maybe
> > dried-out cheese, possibly a couple of eggs (if the castle kept chickens,
> > and they hadn't been et yet), and maybe goat's milk (sour, possibly, to
> > make
> > things really challenging). To spice things up, you could add some other
> > odd vegetables. Say, a parsnip, or some kind of fennel root, or
> > Maybe rose hips (if they raided the queen's flower garden in
> > Or, if someone raided a bramble bush, some blackberries.
> > --
> > Ian of Oertha
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Ian of Oertha
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