[Sca-cooks] Sca-cooks Digest, Vol 55, Issue 40

Thu Nov 18 13:15:12 PST 2010

I agree with Maythen.  Make your own.  It's not that hard and is much 
better - and much BIGGER - than the little bitty ones you can buy.
Elaina

On 11/18/2010 1:53 PM, Dana Kramer-Rolls wrote:
> Re: Plum pudding
>
> Homemade plum pudding is better than anything you can buy.  I've been doing
> it for so many years, I don't even use a recipe.  All it takes is dried and
> candied fruit, bread crumbs, eggs, and an assortment of jams, jellies,
> spirits or whatever. And suet, or at least beef fat, which is almost as hard
> to get as real kidney suet in this prepackaged word, even from your pet
> butcher.  I usually can find enough after a couple of tries.  Don't worry
> about a mold.  Any good bowl will work as a pudding basin.  Any big pot will
> work as a steamer.  After it is going, just ignore it for a few hours.
> Reheating is best done the first time by re-steaming, and then flaming when
> you bring it out (have somebody turn off all the lights).  After that, you
> can warm bits in the microwave.  Make them now, or soon, for holiday
> dinners, and make extras, and serve for the rest of the winter.  There are
> decent recipes around, and if you can't find one, I'll send a couple of
> citations. I tend to go for more fruit than most recipes, but that is the
> glory of puddings.  You can't break them.  Once you get the hang of steamed
> puddings, the world is your oyster.  We just polished of a lovely beef and
> kidney pudding, which I make whenever I can find suet for the pastry and the
> kidneys, another item which has pretty much disappeared from the butcher's
> counter.
>
> Maythen
>
> -----Original Message-----
> From: sca-cooks-bounces+danadkr=yahoo.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+danadkr=yahoo.com at lists.ansteorra.org] On Behalf
> Of sca-cooks-request at lists.ansteorra.org
> Sent: Thursday, November 18, 2010 12:06 PM
> To: sca-cooks at lists.ansteorra.org
> Subject: Sca-cooks Digest, Vol 55, Issue 40
>
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> Today's Topics:
>
>     1. Thanksgiving-OT (yaini0625 at yahoo.com)
>     2. Re: cooking contest (brooke white)
>     3. Re: Another TV-inspired cooking contest (Johnna Holloway)
>     4. Plum Pudding! Oh NO! (David Walddon)
>     5. Re: Plum Pudding! Oh NO! (Susan Lin)
>     6. Re: Plum Pudding! Oh NO! (yaini0625 at yahoo.com)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Thu, 18 Nov 2010 16:05:01 +0000
> From: yaini0625 at yahoo.com
> To: "Cooks within the SCA"<sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Thanksgiving-OT
> Message-ID:
> 	
> <606789157-1290096305-cardhu_decombobulator_blackberry.rim.net-1552118986- at b
> da2103.bisx.prod.on.blackberry>
> 	
> Content-Type: text/plain
>
> Anti-turkey Thanksgiving.
> As a kid we had turkey for Thanksgiving AND Christmas. Just as we finished
> off the Thanksgiving leftovers we had Christmas. I think this double turkey
> was my Dad's misguided attempt to eliminate all turkeys off the face of the
> earth. He hates turkeys!
> My beloved husband and his family introduced me to fresh baked ham with
> fresh, not canned, pineapples and cloves.  This has become our family's
> beloved family tradition. It has become a running joke with my parents about
> the Anti-Turkey Thanksgiving. We still have turkey at my folks house.
> Bless Bless
> Aelina -
>
> Sent via BlackBerry by AT&T
>
>
>
> ------------------------------
>
> Message: 2
> Date: Thu, 18 Nov 2010 11:52:13 -0500
> From: brooke white<traumspindel at googlemail.com>
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] cooking contest
> Message-ID:
> 	<AANLkTim2-=LMmTPWRqfNijSaOBe-oUFB86=HCBKroiYK at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I am not sure that an authetic scuplted cake would be the same as our modern
> minds would expect. sculpting and carving are not the same as far as I know
> the lebkuchenb?cker is documented since 1500somthing
> http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Lebkuechner_Landaue
> r.jpg/170px-Lebkuechner_Landauer.jpg
>
> however, while lebkuchen are still a vital part of german bakery and these
> craftmen turned into the 'sugar bakers' eventually.
>
> Marzipan has been around since the 1400s.
> and then there is the entities known as subtleties.
>
> I doubt that this particular contest would have happened in early period,
> but if somebody had simpy come up with the idea at the time in late period
> it might have happened.
>
> WHile I agree there need not be a modernisation of everything, there also is
> little harm in trying to engage people's mind and ovens in anyway that is
> fun ;)
>
> and there IS after all an authetic category. let's see what the ingeneous
> minds of our fellow sca people come up with before complaining. Shall we ;)?
> Elisande
>
>
> ------------------------------
>
> Message: 3
> Date: Thu, 18 Nov 2010 13:39:55 -0500
> From: Johnna Holloway<johnnae at mac.com>
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Another TV-inspired cooking contest
> Message-ID:<6EF189A6-48AE-4AB4-869B-AAE10AC8E69D at mac.com>
> Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
>
> Another question that comes to mind, besides the question of what is meant
> by "sculpting," is that of expense. Creating a 2-4 foot sculpted cake could
> be pretty expensive in terms of cake and what I presume would have to be
> fondant for the surface. Then add the food colors, dragees, decorations etc.
> You're talking professional size here.
>
> Like I say on the Subtleties list, Take photos if it happens, I guess.
>
> Johnnae
>>
>>> Brangwayna Morgan wrote:
>>>
>>>> HRH Jana of the East has announced a Cake Sculpting contest for
>>>>> coronation.  The theme is "Medieval".  Cakes may be any combination
>>>>> of layers and flavors, with a minimum height of 2 feet and a
>>>>> maximum
>>>>>> height
>>>> of 4 feet.  snipped
>
> ------------------------------
>
> Message: 4
> Date: Thu, 18 Nov 2010 11:30:34 -0800
> From: David Walddon<david at vastrepast.com>
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Cc: Culinary List List<mad-cul-gld at antir.sca.org>
> Subject: [Sca-cooks] Plum Pudding! Oh NO!
> Message-ID:<13365753-947F-4152-85DA-46C33E25CC79 at vastrepast.com>
> Content-Type: text/plain;	charset=us-ascii
>
>
> Usually I order a plum pudding on line at Williams-Sonoma.
> This year they have changed their pudding and it is $50! plus shipping.
>
> Anyone have a recommendation on where to get a reasonably priced, good
> pudding?
>
> I guess I could resort to making one.
>
> Eduardo
>
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.net
>
>
>
>
>
> ------------------------------
>
> Message: 5
> Date: Thu, 18 Nov 2010 12:38:01 -0700
> From: Susan Lin<susanrlin at gmail.com>
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Plum Pudding! Oh NO!
> Message-ID:
> 	<AANLkTinhnnXwOXFZR9E-juLNtz15DL3w2rQ1V6TMbFxL at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> well don't go to plumpuddingkitchen.com - you will be disappointed - no plum
> pudding that I could find.
>
> Try this:  http://www.englishteastore.com/chpu.html  I don't know how they
> taste or what shipping is but it may be worth a shot.
>
> Making it just seems like alot of work.
>
> Shoshana
>
> On Thu, Nov 18, 2010 at 12:30 PM, David Walddon<david at vastrepast.com>wrote:
>
>> Usually I order a plum pudding on line at Williams-Sonoma.
>> This year they have changed their pudding and it is $50! plus shipping.
>>
>> Anyone have a recommendation on where to get a reasonably priced, good
>> pudding?
>>
>> I guess I could resort to making one.
>>
>> Eduardo
>>
>> ________________________________________________________
>>
>> Food is life. May the plenty that graces your table truly be a VAST
> REPAST.
>> David Walddon
>> david at vastrepast.com
>> www.vastrepast.net
>>
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>
> ------------------------------
>
> Message: 6
> Date: Thu, 18 Nov 2010 19:48:08 +0000
> From: yaini0625 at yahoo.com
> To: "Cooks within the SCA"<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Plum Pudding! Oh NO!
> Message-ID:
> 	
> <1979711612-1290109691-cardhu_decombobulator_blackberry.rim.net-1007712902-@
> bda2103.bisx.prod.on.blackberry>
> 	
> Content-Type: text/plain
>
> Doesn't Harrods have plum pudding?
> Aelina
>
> Sent via BlackBerry by AT&T
>
> -----Original Message-----
> From: Susan Lin<susanrlin at gmail.com>
> Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Thu,
> 18 Nov 2010 12:38:01
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Reply-To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Plum Pudding! Oh NO!
>
> well don't go to plumpuddingkitchen.com - you will be disappointed - no plum
> pudding that I could find.
>
> Try this:  http://www.englishteastore.com/chpu.html  I don't know how they
> taste or what shipping is but it may be worth a shot.
>
> Making it just seems like alot of work.
>
> Shoshana
>
> On Thu, Nov 18, 2010 at 12:30 PM, David Walddon<david at vastrepast.com>wrote:
>
>> Usually I order a plum pudding on line at Williams-Sonoma.
>> This year they have changed their pudding and it is $50! plus shipping.
>>
>> Anyone have a recommendation on where to get a reasonably priced, good
>> pudding?
>>
>> I guess I could resort to making one.
>>
>> Eduardo
>>
>> ________________________________________________________
>>
>> Food is life. May the plenty that graces your table truly be a VAST
> REPAST.
>> David Walddon
>> david at vastrepast.com
>> www.vastrepast.net
>>
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
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> End of Sca-cooks Digest, Vol 55, Issue 40
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