[Sca-cooks] A new cheesy Laurel in the Middle!!

Marcus Loidolt mjloidolt at yahoo.com
Mon Jul 16 04:27:52 PDT 2012


Benedicte,
To all and sundry, know that the Honorable Lady Waldetrudis von Metten, known as the cheesy nun, has been elevated to the most noble Order of the Laurel 

by will and act of Their Mediterranean Majesties, Savaric and Julianna at Simple Day in the Country in Their Barony of Sternfeld!!

So far the good Abbess Waldetrudis has produced over 75 PERIOD varieties of cheese, both hard rind and soft from France, Italy, the Germanies and the Isles.
Her 50.50 project kinda went a little BIG....LOL!!

A proud husband and now fellow Laurel.

Abot Johann von Metten, OL
medieval poultrier...
yeah, that chicken laurel from the Middle!


 
www.facebook.com/Marcus Loidolt
"Let Charity be your hallmark and model for all you do,
if it is not loving, don't do it, it it is loving,
let nothing stop you from doing whatever is needed!"
(St. John Neumann)
"Have no fear or doubt anything and everything you give in this life will be paid back ahundred fold in the next"


________________________________
 From: "sca-cooks-request at lists.ansteorra.org" <sca-cooks-request at lists.ansteorra.org>
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Sent: Monday, July 16, 2012 6:17 AM
Subject: Sca-cooks Digest, Vol 75, Issue 15
 
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Today's Topics:

   1. Re: walme...can't remember (Ian Kusz)
   2. skirret (Ian Kusz)
   3. Re: pickling (Ian Kusz)
   4. Re: pickling (Aruvqan)
   5. Re: pickling (Aruvqan)
   6. Re: pickling (David Walddon)
   7. Re: pickling (Ian Kusz)
   8. Re: pickling (David Walddon)
   9. Re: walme...can't remember (Elise Fleming)
  10. Re: pickling (Ian Kusz)
nifty. tagged.

On Sun, Jul 15, 2012 at 4:22 PM, David Walddon <david at vastrepast.com> wrote:

> LEME is my go to source.
> It searches 123 references from 1400 to 1702.
> http://leme.library.utoronto.ca/lexicons/?all
>
> Eduardo
>
>
-- 
Ian of Oertha

huh.  never seen skirret, before.  Has anyone actually eaten them?  Cooked
'em?

-- 
Ian of Oertha

Got another one.  What kind of vinegar?  Say, England, would they be using
cider?  malt?  red wine or white wine vinegar?

On Sun, Jul 15, 2012 at 10:05 PM, David Walddon <david at vastrepast.com>wrote:

> 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?
> Eduardo
>
>
-- 
Ian of Oertha

On 7/16/2012 12:08 AM, Ian Kusz wrote:
> waxed or unwaxed barrels?  and would  they be toasted, like some wine
> barrels?
> 
> 
I could not imagine any benefit to scorched barrels. Actually I can not imagine pickling in anything other than ceramics, to be perfectly honest. You do not actually want your pickles to age in the same manner as booze, with a drastic flavor change. Crockery is neutral.

If the pickles were in wood, I would imagine the barrel to be waxed though I wonder how long the layer of wax would resist the acid of the pickle.

On 7/16/2012 1:03 AM, Sharon Palmer wrote:
> http://en.wikipedia.org/wiki/Sium_sisarum
> Sium sisarum (Skirret, Crummock) is a perennial plant of the family Apiaceae sometimes grown as a root vegetable
> http://farmerscrub.blogspot.com/2010/05/crop-summary-skirret-sium-sisarum.html 
> 
Those sound interesting. I should see about getting some seed and letting Phlip figure out where to put a patch of them.

What I really wonder is if there is any evidence of waxed barrels used for pickling (or other things) or if there are any extant examples of crockery that would be used for the same. I agree that pickles don't need to age and that I can only imagine pickling in inert crockery with sterilized within an inch of their life jars but what did they do? 
The pickle recipes I have seen don't say much about the containers. 
Has anyone found any that do? 
Eduardo 

On Jul 16, 2012, at 2:21 AM, Aruvqan wrote:

> On 7/16/2012 12:08 AM, Ian Kusz wrote:
>> waxed or unwaxed barrels?  and would  they be toasted, like some wine
>> barrels?
>> 
>> 
> I could not imagine any benefit to scorched barrels. Actually I can not imagine pickling in anything other than ceramics, to be perfectly honest. You do not actually want your pickles to age in the same manner as booze, with a drastic flavor change. Crockery is neutral.
> 
> If the pickles were in wood, I would imagine the barrel to be waxed though I wonder how long the layer of wax would resist the acid of the pickle.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


got one that mentions barrels, one that mentions crocks....other than
that....


On Mon, Jul 16, 2012 at 2:43 AM, David Walddon <david at vastrepast.com> wrote:

> What I really wonder is if there is any evidence of waxed barrels used for
> pickling (or other things) or if there are any extant examples of crockery
> that would be used for the same. I agree that pickles don't need to age and
> that I can only imagine pickling in inert crockery with sterilized within
> an inch of their life jars but what did they do?
> The pickle recipes I have seen don't say much about the containers.
> Has anyone found any that do?
> Eduardo
>
>
-- 
Ian of Oertha

Which ones? 
Eduardo


On Jul 16, 2012, at 2:47 AM, Ian Kusz wrote:

> got one that mentions barrels, one that mentions crocks....other than
> that....
> 
> 
> On Mon, Jul 16, 2012 at 2:43 AM, David Walddon <david at vastrepast.com> wrote:
> 
>> What I really wonder is if there is any evidence of waxed barrels used for
>> pickling (or other things) or if there are any extant examples of crockery
>> that would be used for the same. I agree that pickles don't need to age and
>> that I can only imagine pickling in inert crockery with sterilized within
>> an inch of their life jars but what did they do?
>> The pickle recipes I have seen don't say much about the containers.
>> Has anyone found any that do?
>> Eduardo
>> 
>> 
> -- 
> Ian of Oertha
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


Greetings!  I've known that "walme" means a boil or bubble, but just how does one do "boil it a walme or two"?  When I get water to boil, it stays boiling.  How does one get the boiling to happen twice?  If it's turning down the temperature and then back up, how long do we guess this to be?

Alys K.
-- Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/

In a Pickled Salad, from The English Housewife, by      Gervase Markham,
1615: Your preserved      sallats are of two kinds, either pickled, as are
cucumbers, samphire,      purslane, broom and such like, or preserved with
vinegar, as violets,      primrose, cowslips, gillyflowers of all kinds,
broom flowers, and for the      most part any wholesome flower whatsoever.
/ Now for pickling of sallats,      the are only boiled, and then drained
from the water, spread opon a table,      and a good store of salt thrown
over them, then when they are thorough      cold, make a pickle with water,
salt and a little vinegar, and with the      same pot them up in close
earthen pots and serve them forth as occasion shall      serve.

Pickled, from Delights for Ladies, Sir Hugh Platt,      1609: To preserve
cowcumbers all the      yeere: Take a gallon of faire water and a pottle of
verjuice, and a pint      of bay salt, and a handful of greene fennel or
Dill; boile it a little,      and when it is cold put it into a barrel, and
then put your cowcumbers      into that pickle, and you shall keep all the
yeere.


On Mon, Jul 16, 2012 at 3:02 AM, David Walddon <david at vastrepast.com> wrote:

> Which ones?
> Eduardo
>
>
> On Jul 16, 2012, at 2:47 AM, Ian Kusz wrote:
>
> > got one that mentions barrels, one that mentions crocks....other than
> > that....
> >
> >
> > On Mon, Jul 16, 2012 at 2:43 AM, David Walddon <david at vastrepast.com>
> wrote:
> >
>


-- 
Ian of Oertha


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