[Sca-cooks] Fwd: Intro- was; Anyone on this list in Denver, CO?

[Stefan li Rous]

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. <<<<