[Sca-cooks] Non-SCA food passions?

[David Walddon]

My big push outside of 15th and 16th Century Italian cooking is cooking for
my family that adheres to the zone principals and our BIG NEW YEARS PARTY.
This year is our 11th. It is for 60 people. Sit down. Usually between 9 and
11 courses. Pictures and blogging at www.vastrepast.net under the New Year's
Tab. I am very behind on planning this year. The them is masquerade.

Any fun suggestions for food that masquerades? The definition of masquerade
is wide open at this point.

Eduardo


On 6/15/10 2:14 PM, "Michael Gunter" <dookgunthar at hotmail.com> 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?
> 
>  
> 
> Gunthar
> 
>  
> 
>  
>  
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