sprucebranch at gmail.com
Sat Feb 4 01:57:09 PST 2012
yeah, the lack of car is the issue with the beans. restrictions? served
either cold or luke, makeable at home to be brought there. If it can
reside, warm, in a crockpot, fine.
easy enough that I can do it. I'm low energy these days.
I'd prefer non-finger food, since that's sort of a bachelor option, in a
way. I mean, I could do stuffed celery, if I wanted that. Did a search of
Gode cookery for turnips, rutabagas and cauliflower, came up with very
little. Was just thinking they'd be good with cheese.
Sis said something about "bread with a brick," but I'm thinking that's not
On Thu, Feb 2, 2012 at 10:55 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:
> <<< Since it appears that beans as a cheap option are out (unless I can
> get a
> ride to Yoke's), anyone have any ideas of something authentic, popular,
> filling and cheap to bring to a Medieval feast? I"m trying to avoid the
> standard "bachelor" options, and bring something nice.
> Ian of Oertha >>>
> Why are beans out? Difficulty of getting to specialty store to get
> supplies? Or something else? While most cultivated European beans were
> wiped out by the introduction of New World beans, there are several
> varieties that survived, including several common ones besides fava.
> What are your restrictions? No cooking? You need easily available
> ingredients? Easy to cook foods? With some more details I, and others, can
> probably be of more help. However, here are a few possibilites that come to
> In the Florilegium:
> easy-p-recip-msg (12K) 3/ 7/10 Some easy period recipes. Ideal for new
> cooks or for cooks new to period
> finger-foods-msg (26K) 7/ 5/09 Ideas for finger foods at feasts and
> "something authentic, popular, filling and cheap". Have a crock-pot? Make
> cheese-goo, buy some bread at the store, perhaps toast it if you can. Not
> the cheapest, with the butter and brie cheese, but cheaper than a meat
> dish. And seems to be popular everywhere. You can even make it directly in
> the crockpot (I have), but it takes about 30 minutes to an hour to warm up
> and mix complete. And *keep stirring*. It eventually turns from blobs and
> chunks into a smooth sauce. If you can pre-warm/mix it on a stove, it will
> go faster.
> cheese-goo-msg (44K) 10/31/06 Digby's Savory Tosted cheese. melted cheese
> pot-lck-ideas-msg (20K) 3/24/09 Menu ideas for pot luck feasts and
> Easy to make, well accepted, but questionably period:
> Scotch-Eggs-msg (25K) 7/19/10 Fried sausage-wrapped hard-boiled eggs.
> Got a good grocery near you with more than the usual greens? Easy to make.
> A dressing of oil and vinegar is easy to make and period. Just avoid the
> Iceberg lettuce (shudder).
> salads-msg (188K) 1/ 9/11 Period salads. lettuce, greens.
> It's not summer, but these days you can get a lot of things out of season:
> Summer-Salad-art (17K) 11/28/00 "A Summer Salad" by Lady Jehanne de
> Like Eggs? Can you hard-boil an egg?
> eggs-stuffed-msg (40K) 1/20/08 Period stuffed eggs dishes. Recipes.
> Okay, I'll stop.
> 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 ****
Ian of Oertha
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