[Sca-cooks] Sca-cooks Digest, Vol 71, Issue 6
d. hillers
incrosscircle at yahoo.com
Fri Mar 2 22:17:24 PST 2012
(unlurk)
greetings to this list, and the cooks herein ; )
i'm a fairly accomplished savories cook mundanely as yet another hobby, don't do bad in pastry either...but is there a FAQ or other introduction site for the "Hardware and Software" to do SCA cooking at the A&S and personal level? i have Pleyn Delit, and have a few other cookbooks, but i'd like to know more about what is considered good research and practice in SCA cookery, and if someone can point me in the right direction, i'd be obliged.
thanks
HL Iohannes
Midrealm
Do all the good you can,
By all the means you can,
In all the ways you can,
In all the places you can,
At all the times you can,
To all the people you can,
As long as you ever can.
--attributed to Joseph (John) Wesley 1735
________________________________
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To: sca-cooks at lists.ansteorra.org
Sent: Friday, March 2, 2012 3:05 PM
Subject: Sca-cooks Digest, Vol 71, Issue 6
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Today's Topics:
1. Re: I'm Teaching at Pennsic 2012 !!! (Elise Fleming)
2. Re: [Bulk] Re: I'm Teaching at Pennsic 2012 !!!
(Christine Seelye-King)
3. Re: Looking for "Celtic" foods, especially "finger foods"
(Raphaella DiContini)
4. Ibn Sayyar al-Warraq feast in May (lilinah at earthlink.net)
5. Re: Looking for "Celtic" foods, especially "finger foods"
(Susan Fox)
----------------------------------------------------------------------
Message: 1
Date: Fri, 02 Mar 2012 14:36:07 -0500
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] I'm Teaching at Pennsic 2012 !!!
Message-ID: <4F512127.9020801 at ix.netcom.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Urtatim wrote:
>I will be in an A&S tent. I figure i'll have to start out around 7 AM
>and make at least two trips with my little cart, for the camp stoves,
>pots & other equipment, cooler, sacks of food, etc. Dragging all the
>stuff i need out there will be wearing - i've got a compressed disk,
>increasing arthritis, and at Pennsic my feet, ankles, hands, and a
>bursa in my right elbow swell up in the heat & humidity (whine, whine)
>Fortunately once i'm back in the cool Bay Area, the swollen bits all
>return to normal in a day or two. But i'm clearly a glutton for
>punishment :-)
I suggest writing to the Dean of the University to ask if a cart might
be available to help you move things. Or, query the Disability liaison.
Set forth how many times you might need assistance so they don't think
it's every day. Sometimes a cart can be used, but it's not really
official and none are dedicated to the University's use.
Alys K.
--
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/
------------------------------
Message: 2
Date: Fri, 2 Mar 2012 14:37:58 -0500
From: "Christine Seelye-King" <kingstaste at att.net>
To: <lilinah at earthlink.net>, "'Cooks within the SCA'"
<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] [Bulk] Re: I'm Teaching at Pennsic 2012 !!!
Message-ID: <C76CB35EF3DE4D42AAB355A834325117 at Aquitane>
Content-Type: text/plain; charset="us-ascii"
On the day you get there go to Handicap Services and register with them.
You can then make a reservation for someone to show up at your camp with a
golf cart the morning of your class and carry you and your gear up to the
class area. It would behoove you to go by the day before your class and
confirm that. They are very helpful and while they don't usually just carry
your stuff around for you, if you are a teacher I have found them to be very
accommodating in getting me to and from classes (including on on top of Mt.
Eislinn in the knee-deep mud with me and all my cooking gear for a class).
I have a hard time getting to 9AM classes, but I will do my best to get by
yours!
Christianna
-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of
lilinah at earthlink.net
Sent: Friday, March 02, 2012 1:57 PM
To: Cooks within the SCA
Subject: [Bulk] Re: [Sca-cooks] I'm Teaching at Pennsic 2012 !!!
Christianna wrote:
> Very cool!
I'm kinda nervous, and kind of excited. This is only my 3rd Pennsic.
> Do you know where you'll be? Are you going to cook in a private
> camp, or in one of the A&S tents?
I will be in an A&S tent. I figure i'll have to start out around 7 AM and
make at least two trips with my little cart, for the camp stoves, pots &
other equipment, cooler, sacks of food, etc. Dragging all the stuff i need
out there will be wearing - i've got a compressed disk, increasing
arthritis, and at Pennsic my feet, ankles, hands, and a bursa in my right
elbow swell up in the heat & humidity (whine, whine) Fortunately once i'm
back in the cool Bay Area, the swollen bits all return to normal in a day or
two. But i'm clearly a glutton for punishment :-)
I thought about doing it in the West Kingdom camp, which is quite capacious
and conveniently located... for me, at least :-) But it's almost strictly
fighter oriented, and when i broached the idea last year, i got the
impression that a cooking class would not really be welcomed. So i decided
to go with Pennsic U.
It is a great opportunity to share information that is not readily available
elsewhere. And i'm all about sharing information.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
and remember, there's TMI in "Urtatim"
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------------------------------
Message: 3
Date: Fri, 2 Mar 2012 11:50:21 -0800 (PST)
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Kathleen Roberts <karobert at unm.edu>, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Looking for "Celtic" foods, especially
"finger foods"
Message-ID:
<1330717821.44858.YahooMailNeo at web121205.mail.ne1.yahoo.com>
Content-Type: text/plain; charset=iso-8859-1
Thank you for the reminder! I think I'm going to try to have a balance between the some of the wonderful, heavier recipes people have shared, as well as some lighter things like appropriate fruits, breads, etc. At this point they haven't approved for me to do a light soup lunch, and other than this dinner there will not be any other food made available at the fairly remote site, so I want to be sure that both performers and audience have a chance to eat something.
?
I seem to have an extreme aversion to people going hungry. :)
?
In joyous service,
Raffaella
________________________________
From: Kathleen Roberts <karobert at unm.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>; Raphaella DiContini <raphaellad at yahoo.com>
Sent: Friday, March 2, 2012 11:01 AM
Subject: Re: [Sca-cooks] Looking for "Celtic" foods, especially "finger foods"
Please keep in mind if this is around bardic performances, you might want to stay away from really heavy or... let's be blunt... gassy items.? Some performers don't care if they eat before going on, some do, and some are picky.
Cailte
Cook AND Bard
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Admissions Advisor
University of New Mexico
?
"Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."??
W. B. Yeats
"The hand that rocks the ladle rules the world."
Nadia G.
>>> Raphaella DiContini <raphaellad at yahoo.com> 3/2/2012 10:23 AM >>>
Greetings,
????? I was asked months ago to organize a pot luck at an upcoming event. While pot lucks are more service and teaching opportunity than an Artistic endevor for me, I'm still hoping to at least provide a couple of things that are reasonably historical, and withing the requested theme / perameters. The event is "Celtic bardic", and for some reason they strongly want to have a "finger foods" potluck for dinner.
I want to represent the culinary arts in the best light possible, and use this as a teachable moment that even with a limited, or even sub-optimal scope that? historical food choices are still no harder or at all less tasty than modern/ new world ones.
Most of the usual historical noshes that I have come to rely on for events where people will not be nessisarily sitting down for a meal are mostly not "Celtic" so any suggestions would be greatly appreciated, especially if you could point me at a source that I could go to town on so to speak. I'm not sure what types of cheese, sliced meats, etc. would potentially be appropriate for this.
I was thinking of small meat pies if I can find some Scottish, Irish, or Welsh sources. Perhaps something like oatcakes too, but my other limitations are several people with Wheat/ or Gluten allergies, at least one person with an alergy to ginger & pork, one Vegetarian, and another who's allergic to black pepper.
It's not "finger food" but I'm also contemplating making Egerdouce for the Barony's main contribution to flesh out the finger foods everyone else is being asked to bring.
In joyous service,
Raffaella
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------------------------------
Message: 4
Date: Fri, 2 Mar 2012 14:54:03 -0500 (EST)
From: lilinah at earthlink.net
To: SCA-Cooks <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Ibn Sayyar al-Warraq feast in May
Message-ID:
<27361320.1330718043565.JavaMail.root at elwamui-karabash.atl.sa.earthlink.net>
Content-Type: text/plain; charset=UTF-8
While at the Culinary Symposium a couple weeks ago, i was asked to cook the Mists Principality Spring Investiture feast at the end of May. And the autocrat specifically asked for recipes from Ibn Sayyar al-Warraq. Woo-hoo!
I was pleased to find that in 9th & 10th century Baghdad, they actually served a sort of hors d'oeuvre course first, followed by the main meal, and completed with a sweets course. This is unlike the 15th & 16th c. Ottomans, who served sweets and savories together in their courses, and often completed their feasts with cooked sheep's heads and trotters with vinegar sauce.
We will start with hand-cleansing as recommended in Ibn Sayyar al-Warraq - with dry powdery stuff. Hand washing was the autocrat's idea. I pointed out ISAW has two chapters on hand cleansing compounds, and the autocrat quite liked the idea. This should be fun and, well, different.
I have already planned the first course of 4 or 5 cold dishes plus fresh fruit ("opens the stomach"), and the sweets course of a light pudding and "cookies". I have to keep the feast comparatively simple because of budgetary constraints -- so i won't serve 26 dishes like i did in my Greco-Roman feast, probably only around 12.
I cooked a small 12 dish feast for the King and Queen of the West and their royal guests at Pennsic 2007. Several dishes were especially well received (dinner guests were gambling to see who'd get the last piece of something), and it turns out that they were actually from ISAW's book. I had gotten some recipes from Waine's "In a Caliph's Kitchen" - and he didn't mention his sources - and one from a Saudi Aramco article by Charles Perry. So i will include them in this feast.
I haven't quite decided on the dishes in the main course, but i'm making a list of potentials. Lamb was requested, so it will certainly be in the red meat dish. I'll probably also have 2 vegetables, lentils, and fresh pickles.
Rice was not much eaten in Baghdad in the time of ISAW, 9th & 10th c. - it appears in a few recipes, and only cooked to mush (with either savory or sweet ingredients) or used as a flour in sweet dishes, such as Muhalabiyya. So the main starch is bread. If the site has a large clean griddle/grill, i hope to make fresh flat bread for the main course, since there are quite a few bread recipes in ISAW - sadly i'm certain there is no tannur...
ISAW recommended that no beverages be drunk during the meal except a little water - iced water was good for those with hot temperaments, otherwise, at room temperature.
Sakanjubin (stress is actually on the LAST "bean" syllable) was prescribed as an after dinner beverage for those who'd eaten too many sweets, while julab sharab -- syrup of rose water, to be drunk mixed with water -- was for those who'd partaken of too many dishes with vinegar. Sharab is the singular of sharbat, meaning a sweet syrup - this is the generic word. Sakanjubin, from Persian meaning honey vinegar, is a sharab, it is not a generic term for syrup - if it ain't made with vinegar, it ain't sakanjubin. Julab is from Persian gul-ab and literally means "rose water" - it is not a generic term for syrup, although i have seen that argued here - but if it ain't made with rose water, it ain't julab.
Also, there are many food oriented poems in ISAW's book, so i'm thinking of having people read them as the dishes to which they refer are being served. And perhaps we can ask diners to compose short poems about the dishes they like :-)
Well, enough, i'm just so excited to get to do research for a feast. Research is fun!
Urtatim (that's err-tah-TEEM)
------------------------------
Message: 5
Date: Fri, 02 Mar 2012 11:54:31 -0800
From: Susan Fox <selene at earthlink.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Looking for "Celtic" foods, especially
"finger foods"
Message-ID: <4F512577.4040504 at earthlink.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
On 3/2/2012 11:50 AM, Raphaella DiContini wrote:
I seem to have an extreme aversion to people going hungry. :)
Selene says: that's certainly a strong Celtic hospitality ethic then!
:-) Bon appetit and I hope it goes well.
Sel.
------------------------------
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