[Sca-cooks] Peacock

[David Walddon]

And have lots of room and NO NEIGHBORS! 
They are extremely loud and sound like you are strangling your children. 

I think I will make a "faux" peacock body (one I can re-use) for the spouting fire from it's mouth. 

I am sure I will blog about it when I get around to this project. Probably under "Old Food" at my blog www.vastrepast.net. 
Right now I am tied up with research on weaving towels for serving. 

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



On Apr 5, 2011, at 12:39 PM, Saint Phlip wrote:

> Purchase male peafowl?
> 
> http://www.mcmurrayhatchery.com/peafowl_assortment.html
> 
> On Tue, Apr 5, 2011 at 3:26 PM,  <yaini0625 at yahoo.com> wrote:
>> Out of curiosity my students and l looked up recipes for Peacock. In the vintage Gourmet 1950's there is a modern recipe for roasted peacock.
>> Students wanted to know how you get peacocks?
>> Aelina
>> 
>> Sent via BlackBerry by AT&T
>> 
>> -----Original Message-----
>> From: Stefan li Rous <StefanliRous at austin.rr.com>
>> Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Tue, 5 Apr 2011 14:19:50
>> 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] Peacock
>> 
>> <<< It appears I might have two peacocks gifted for me to prepare for Coronation
>> Feast.  Any suggestions on what a really GOOD recipe/presentation would be?
>> 
>> Aldyth >>>
>> 
>> Take a look at this file in the FOOD-MEAT section of the Florilegium.
>> 
>> peacocks-msg (57K) 1/22/11 Serving peacock sotelties safely.
>> http://www.florilegium.org/files/FOOD-MEATS/peacocks-msg.html
>> 
>> Are you interested in serving the peacock meat? Or just in making a fancy presentation? There are period comments about peacock not being particularly delicious and examples of them using the peacock skin and feathers to cover a better tasting bird for presentation.
>> 
>> Since you have the birds, you might also look into doing what is discussed in this file, of saving, tanning and reusing the skin and feathers for future presentations.
>> 
>> Stefan
>> 
>> --------
>> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
>> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>> 
>> 
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> 
> 
> 
> -- 
> Saint Phlip
> 
> So, you think your data is safe?
> http://www.cnn.com/2010/OPINION/01/23/schneier.google.hacking/index.html?hpt=T2
> 
> Heat it up
> Hit it hard
> Repent as necessary.
> 
> Priorities:
> 
> It's the smith who makes the tools, not the tools which make the smith.
> 
> .I never wanted to see anybody die, but there are a few obituary
> notices I have read with pleasure. -Clarence Darrow
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