[Sca-cooks] Pantry raid...

[galefridus at optimum.net]

In addition to what others have listed, I'd supplement the oil with a few animal fats -- Ghee, duck or goose fat, etc. I'd also pack some soy sauce or maggi sauce, both of which can be used as substitutes for murri, which plays a significant role in the kind of cooking I play with. I'd add olives and possibly capers as well.

-- Galefidus

> Date: Wed, 6 Mar 2013 08:16:23 -0800
> From: Glenn Gorsuch 
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Pantry raid...
> Message-ID:
> 
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> 
> Yes, I know Alton Brown used the line first.
> 
> However, I was starting to create a packing list for the West 
> Coast Cooking
> Symposium at the end of the month (Yay! Symposium! Yay! 
> Lists!), and one
> of the "classes" will be time to use our period cookware to cook 
> over fires
> (Yay! Pots with feet!).
> 
> So, I started thinking this morning over breakfast. What sorts 
> of things
> would I, and this august grouping of medieval culinary 
> hooligans, think
> would be essentials for the medieval pantry? Ideally, stuff 
> that would be
> pretty shelf-stable, or could easily be added at the last 
> minute, without
> need for an ice chest. Things that would allow one to create a wide
> assortment of period dishes.
> 
> So far, in just a few minutes, I've come up with:
> 
> a loaf of bread (last minute add)
> bottle of verjus
> almonds
> my herb and spice collection (known as the "Spice Weasel")
> pilloncillo sugar cone
> flour (mix of whole wheat and unbleached AP), also rice flour
> oil
> wine or cider vinegar
> salt
> chicken and beef boullions (yes, they're cr at p, but they make a fast
> starting point)
> dried peas, lentils, barley, rice, chickpeas
> eggs (last minute add)
> wine (red or white)
> 
> Wht else would you consider an essential?