[Sca-cooks] pickling

David Walddon david at vastrepast.com
Sun Jul 15 22:05:01 PDT 2012

The vinegar barrels in the painting don't show the insides. 
I am not clear when toasting became the ONLY way you could get a barrel (like it seems to be now!) so not sure. 
Waxed? I think that is mostly because we don't like tannin in our water, no? 
Interesting questions. 
I have no answers. 
Anyone else? 

On Jul 15, 2012, at 9:08 PM, Ian Kusz wrote:

> waxed or unwaxed barrels?  and would  they be toasted, like some wine
> barrels?
> On Sun, Jul 15, 2012 at 4:25 PM, David Walddon <david at vastrepast.com> wrote:
>> Tried to send again but still to big.
>> Eduardo
>> On Jul 15, 2012, at 4:15 PM, David Walddon wrote:
>>> There is quite a long and interesting entry in De Honesta regarding
>> cucumbers and melons BK 1 #21 De Cucumeribus. Here is the start of it
>> (Milham's translation except for the parenthesis)  - "Pliny avers (asserts
>> in the Latin Text) that cucumbers of excessive size are called melons. I
>> must confess my error, that the delight I get from eating a melon led me
>> astray, for I not only place them above cucumbers but any other sort of
>> food. There are three kids of cucumbers. The largest is blueish and less
>> harmful, for it moves the bowes and seems especially helpful to the stomach
>> in summer because of it's coolnes . . ."
>>> I goes on and covers almost a full page.
>>> Besides Fuchs Gerard and other herbals will be helpful and a quick
>> search on LEME (mentioned today in a previous message) gives you tons of
>> useful information.
>>> I posted some of the recipes from PPC 95 for cucumbers but the system
>> said the message was too big and is waiting for approval (probably the
>> insertion of the excel table. I will go back and try to get the size down.
>>> Eduardo
>>> On Jul 15, 2012, at 3:58 PM, Terry Decker wrote:
>>>> Depending on how long you planned to store them, a stoneware crock or a
>> barrel would be the appropriate choices.
>>>> As for the types of cucumbers, check the Florilegium
>> http://www.florilegium.org/files/FOOD-VEGETABLES/Cucumbers-Hst-art.htmland for drawings check out Fuchs Herbal pg 401 at
>> http://www.med.yale.edu/library/historical-old/fuchs/400-1.gif for
>> Cucumis sativus vulgaris (looks like a plain ole warty cucumber to me).
>>>> There are a few more things labelled Cucumis on the following pages but
>> they are melons, New World squash, etc. with the exception of Cucumis
>> sylvestris (wild cucumber) which may be your Egyptian hairy cucumber.
>>>> Bear
>>>>> what container would pickling have been done in?  and for a period
>> recipe,
>>>>> should I use kirbys, or regular?  I figure it's not the egyptian hairy
>>>>> (cucumis chate).  Might it be the "burpless" English ones I see
>> sometimes
>>>>> in stores?
>>>>> --
>>>>> Ian of Oertha
>>>> ___________
> -- 
> Ian of Oertha
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