[Sca-cooks] Non-SCA food passions?

[Pixel, Goddess and Queen]

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 
January).

*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?
>
> Gunthar
>