[Sca-cooks] Sca-cooks Digest, Vol 55, Issue 40
Dana Kramer-Rolls
danadkr at yahoo.com
Thu Nov 18 12:53:20 PST 2010
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
Send Sca-cooks mailing list submissions to
sca-cooks at lists.ansteorra.org
To subscribe or unsubscribe via the World Wide Web, visit
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
or, via email, send a message with subject or body 'help' to
sca-cooks-request at lists.ansteorra.org
You can reach the person managing the list at
sca-cooks-owner at lists.ansteorra.org
When replying, please edit your Subject line so it is more specific than
"Re: Contents of Sca-cooks digest..."
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
>
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
------------------------------
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
End of Sca-cooks Digest, Vol 55, Issue 40
*****************************************
More information about the Sca-cooks
mailing list