[Sca-cooks] Fwd: Intro- was; Anyone on this list in Denver, CO?
Stefan li Rous
StefanliRous at austin.rr.com
Mon Jan 24 11:57:56 PST 2011
I think Mirianna meant this to go to the list.
Stefan
Begin forwarded message:
> From: V O <voztemp at yahoo.com>
> Date: January 24, 2011 12:43:35 PM CST
> To: Stefan li Rous <StefanliRous at austin.rr.com>
> Subject: Intro- was; Anyone on this list in Denver, CO?
>
> Thank you Stefan.
>
> I have been interested in cooking for a long time, something my mother did on
> those rainy/snowy days with us kids (you know, when they start to say "I'm
> bored, what can I do now?") She made us a Huge batch of cinnamon roll dough and
> let us make our own, however we wanted. It ocupied us for hours, and taught me
> at least, to love experimenting with food.
>
> I have done several feasts, and love to play with the different flavors,and
> unusual things that cooks in our time periods did, so unlike and yet not really
> that different from our tastes today. I am an artsy-fartsy person, so I love to
> make it beautiful, but also do foods that are filling and the fussy people in
> our group will eat. I did a midwinter feast where the chickens were all
> covered by painted salt dough sculptures of mythological figures, and the head
> table got a peacock in its splendor, with over 100 real feathers displayed from
> the salt dough cover. Another feast for 12th night, the theme was gambling, so
> we made things like square dice with hardboiled eggs and sugarpaste painted
> playing cards.
>
> Just in general, I like getting those who say they don't like period food, to
> taste things and maybe change their minds. I like making period foods/recipes
> that those sceptics can't say ewwwww, to, because it dosn't look or taste out of
> their comfort range or preconcieved mindset about period foods.
>
> I enjoy looking through my roommates over 500 cookbooks, with about half of
> those being period cookbooks, to find new an interesting recipes. Or just to
> reserch something interesting online as well as our combined cookbook
> resources. I also collect old cookbooks and recipes from where ever I can find
> them, like thrift stores and estate sales. I have one victorian baking book
> that is from an old bakery and give the quantities for full scale baking. And
> also interesting recipes like Baumkuchen (treecake), which my roommate and I are
> reserching to play with the recipe for ourselves.
>
> I collect springerle cookie molds, and am in the process of documenting them
> back as far as I can. So if anyone here has an old recipe or information on
> them I would love to talk to you further.
>
> I have been meaning to join this group, but was just reminded to do so when the
> thing about the cheese in the dutch paintings came up again a couple weeks ago.
> Yes, I am the one who started that disscussion on another group and I guess it
> was brought to you all here. When I get the reserch done on it I will share
> with you all. I have made big strides in it since then and gotten some great
> new info, and I think I have a pretty good conclusion as to what it is. I don't
> know when I will get a chance to experiment with making the cheese, but I can
> write up my deductions and hypothisis on it.
>
> I wanted to clear up a small misunderstanding from a gentil here, the smoked
> cheese from Poland that was found, is not the cheese in the paintings, but it is
> a documentable to 1416 cheese in an unusual shape (other than round) still made
> today.
>
> So for the most part I just like cooking, all its aspects. The time periods we
> play injust open up so much more interesting recipes and ingredients to play
> with.
>
> Thank you, I look forward to reading this list and discussing things with you
> all.
>
> Mirianna Wrenne of Ravenswood
> Kingdom of the Outlands
> Barony of Caerthe
>
> (oh! look! The nice mailman just brought me a new, (old) cookbook I got on
> ebay! I need to see whats in it!!! By for now.............. :-)
>
>
>>>> First Mirianna, I want to thank both you and Gwen Cat for replying to my
>>>> inquiry. I've sent both you emails explaining further my reason for the inquiry.
>>>> I still have no idea whether I might end up there for a while or not, but your
>>>> responses were encouraging and reassuring.
>
> I'd also like to welcome you to this list. Since the list has been a bit quiet
> lately, I'd also like to take advantage of this and ask you if anything specific
> brings you to this list and what your level or interest in medieval foodstuffs
> might be.
>
> We have folks of all levels here, from those just learning to cook, much less
> medievally, to those who have cooked feasts for hundreds to cookbook authors and
> major cookbook and food researchers. We have people who have cooked
> professionally and people who just cook a medieval meal now and then. <<<<
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