No subject

P.S. There is a difference between fishing in some
Egocentrics have always bothered
    -ones pound ,then pissing in it .

----- Original Message -----
From: "Nicholas S. Malone" <Nix at iolinc.net>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, December 15, 2002 5:43 AM
Subject: Re: [Sca-cooks] Period Junk food


> Well I just might be a good cook some day! Having a Star from MdF, 3
> Golds from Juried reviews, a few dozen feasts and for 2 year being an
> instructor at the Greenbrier. I have presented 12 sessions at the ACF
> food show, been published a few times (commercially and judged Juried
> reviews for several organizations. I love to cook but computer security
> pays much better and I had to do the responsible thing once I had kids
> to support.  The Florigeum is an OK starting point if the poster happens
> to mention the source and a translation I can trust or if I know a
> translator for the language. To be completely honest it is only one step
> , Like asking on a general list. I have also run this thread on the BL
> and Rarch lists and have been getting ready for about 8 months. I was
> just waiting for an event and invite to cook from a group that might not
> mind the flack.
> For instance, the Hot pockets idea is taken from a 1520's manuscript
> (English) that preports to be a collection of writings from as early as
> 1300. Some evidence looks valid and some seems to be literary license.
> The writings are collections of letters and reports from Gamekeepers and
> wardens in English parks, estates, crown land etc. One story does
> mention Loaves that were stuffed with beef, cheeses, and varied other
> stuffs. It was wrapped and placed in a satchel under outer garments and
> by the time it was eaten had been pressed flat.  From there I have no
> problem doing a stuffed loaf that is filled and pressed and toasted
> before serving. The letter does mention warming the food and drink by a
> fire.
> The corn dogs I am extrapolating from a wrapped dumpling recipe made
> with sausage balls or ground pork balls. Similar to perogies or petroki.
> I will do them fried and make them longer to get the modern appearance
> for the fun of it. The nuggets have flour and egg in the binding and
> should be enough to get the look when fried, I will leave out reforming
> around the bone. Or they could also be taken from Russian fried
> meatballs or sausage patties although several newly translated
> Yemen/Saudi almanacs describe the same technique with lamb, goat, camel
> or beef. It is not too much of a stretch to do it in chicken. The HOHO's
> are more of a stretch but I am using a commercial brand name for a
> filled cake roll.  I was hoping to get some better ideas for desserts
> here, since sugar seems to be a draw for some scadians. Right now I am
> working them as simple cake rolls and filled with either a thickens
> sweet almond milk or a heavy creme frese with cherries.  But I really
> want to do better than that and make them look better too.
>
> I have gotten a few good leads here and hope to keep doing so, but it
> seems the sport fishing aspect of this  project has already hooked more
> than a few. I had no idea there were so many serious references to the
> cook's attitude too. It seems more than a few people are really wound up
> in making sure I have the proper demeanor and mindset to make the recipe
> or translations or redactions work right, hmmmm. Who knew I had so far
> to go?
> Thanks for all the references I have gotten off list, seems several
> people want to help and avoid the nagging, Its ok, I collect nags so I
> only post openly. Its part of being a legend of rude!
>
> AshaHito
>
>
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> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>


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