[Sca-cooks] Sca-cooks Digest, Vol 94, Issue 30
Denise Wolff
scadian at hotmail.com
Fri Feb 21 12:12:35 PST 2014
Missed ya Gunthar! looks like I came back in time....
Beter een slechte met ere dan rijk met schande.(Better poor with honor than rich with shame.)
> From: sca-cooks-request at lists.ansteorra.org
> Subject: Sca-cooks Digest, Vol 94, Issue 30
> To: sca-cooks at lists.ansteorra.org
> Date: Fri, 21 Feb 2014 12:08:14 -0800
>
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> Today's Topics:
>
> 1. Re: From the fabled List Administrator (olwentheodd at yahoo.com)
> 2. Re: What other sour seasonings are covered by German"essig"?
> (Volker Bach)
> 3. Re: From the fabled List Administrator (Ana Vald?s)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 21 Feb 2014 00:01:54 -0800 (PST)
> From: "olwentheodd at yahoo.com" <olwentheodd at yahoo.com>
> To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>,
> "agora158 at gmail.com" <agora158 at gmail.com>
> Subject: Re: [Sca-cooks] From the fabled List Administrator
> Message-ID:
> <1392969714.14722.YahooMailAndroidMobile at web141403.mail.bf1.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> Where do you live that there is no kingdom? I am just curious. I lived in a place that only 4 SCAdianS, nond of whomd I met despire my effort to at least meet for coffee. I was fortunate enough to dine with one Lord who had business where i lived. He was from the UK.
> Olwen
>
>
>
> ------------------------------
>
> Message: 2
> Date: Fri, 21 Feb 2014 08:16:10 +0000 (GMT)
> From: Volker Bach <carlton_bach at yahoo.de>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] What other sour seasonings are covered by
> German"essig"?
> Message-ID:
> <1392970570.94056.YahooMailNeo at web133206.mail.ir2.yahoo.com>
> Content-Type: text/plain; charset=iso-8859-1
>
> The Niederdeutsches Kochbuch (aka Wolfenb?ttel MS) describes cakes made of dried, crushed crabapple or sloe as "dry vinegar". Crabapples also feature in other sources and it is not clear to me whether they are talking of juice that is fermented and acidified, or whether they just use the sour juice or crushed apples. That would be something like verjuice, but I'm just sopeculating here as yet.
>
> There are also recipes for using powdered grape pips infused with vinegar to make an 'instant' version. I haven't tried it, but I doubt any flavour derived will owe much to the vinegar.
>
>
>
>
>
> TerryDecker <t.d.decker at att.net> schrieb am 21:35 Donnerstag, 20.Februar 2014:
>
> "Essig" specifically and modernly is a reference to acetic acid, vinegar,
> and acetates.? It might be stretched to verjuice dialectically, but the
> general term for verjuice is "der Sa:uer" and may also appear as
> "Sa:uerwasser," "Sa:uerbrennen," or "Sa:uerwein."? All liquid unripened
> fruit souring agents can be described as "unreiben Obstsaft" and can be made
> specific by adding the type of fruit to the phrase (unreiben Apfelsaft, for
> example).
>
> Lemons and oranges were probably available to the wealth in Germany by the
> 16th Century as there is at least one Fugger recipe that has lemon as a
> major ingredient.
>
> Sour cream is "der Sauerrahm."
>
> In some of the dialects, "Sauer" can refer to vinegar or yeast.
>
> Bear
>
>
> -----Original Message-----
>
> Giano replied to my question about vinegar vs. verjuice with:
> <<< As to interpreting German recipes, it is important to keep in mind essig
> does not always mean vinegar at all, though. Any sour seasoning could be
> given that name. I assume in most cases it means vinegar, but I can't be
> sure, and there are cases where it clearly doesn't. >>>
>
> So what other items besides vinegar and possibly verjuice might be meant by
> "essig"?
>
> Probably not lemon or orange juice, since until very late they probably
> weren't that available in Germany.
>
> Sour cream?
>
> This is a good example of my comment on the problem of using translations to
> try to count the uses of vinegar vs. verjuice. :-). Sigh.
>
> Thanks,
> ? Stefan
>
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> ------------------------------
>
> Message: 3
> Date: Fri, 21 Feb 2014 10:05:56 -0200
> From: Ana Vald?s <agora158 at gmail.com>
> To: "olwentheodd at yahoo.com" <olwentheodd at yahoo.com>
> Cc: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] From the fabled List Administrator
> Message-ID:
> <CAFbYiEKCYOzWdq=G-Eztx6eJ+71WysvZxn14ciwiwh_oeW0+pA at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I lived in Sweden for 34 years, I am former political prisoner and was sent
> to live in exile in Sweden when I was very young. There was a little group
> reacting the Middle Ages in summer, where jousts and tournaments are held
> in Gotland. But none was interested in food...
> It was the usual misconception of the Middle Age's food as boring and
> bland, mj?d (mead), grilled meat and apples with honey the only food served
> as a recreation of the food eaten in the region in the Middle Ages.
> And now I am back in the country I was born, Uruguay, the most Souther's
> capital of the world, Montevideo. SCA has not discovered South America yet
> :)
> And all food here is post-period :)
> Ana
>
>
> On Fri, Feb 21, 2014 at 6:01 AM, olwentheodd at yahoo.com <
> olwentheodd at yahoo.com> wrote:
>
> > Where do you live that there is no kingdom? I am just curious. I lived in
> > a place that only 4 SCAdianS, nond of whomd I met despire my effort to at
> > least meet for coffee. I was fortunate enough to dine with one Lord who had
> > business where i lived. He was from the UK.
> > Olwen
> >
> > ------------------------------
> > * From: * Ana Vald?s <agora158 at gmail.com>;
> > * To: * Cooks within the SCA <sca-cooks at lists.ansteorra.org>;
> > * Subject: * Re: [Sca-cooks] From the fabled List Administrator
> > * Sent: * Wed, Feb 19, 2014 4:16:50 AM
> >
> > Sitting in my flat in Montevideo I am touched by your letter, Gunthar. I
> > joined this list many years ago when Ras had incendiary arguments about
> > everything and I have stored several hundred letters from that time, from
> > offal to cusquinoles. I love this list, I learn from it very much and I am
> > very grateful you let me graciously in, not being in the SCA and not living
> > near any kingdom.
> > In love and friendship
> > Ana
> >
> >
> > On Wed, Feb 19, 2014 at 1:23 AM, Michael Gunter <dookgunthar at hotmail.com
> > >wrote:
> >
> > > Hi,
> > > Many of you know me and some have never heard of me. I'm the founder of
> > > this little list that was created...um...hell....more than a couple of
> > > years ago. I've been absent and that is totally my fault. I guess
> > Facebook
> > > is too easy now and I rarely read emails anymore, which is totally
> > stupid.
> > > This list is one of the things I've created which has made me the most
> > > proud. It was started as a way for me to tell everyone how they screwed
> > up
> > > their feasts and how to make them better. Y'see, I thought I was a pretty
> > > shit-hot cook and feastocrat. I didn't go for "Medieval" food much, but
> > I
> > > presented feasts that stretched peoples' tastes and they seemed odd
> > enough
> > > that you could squint your eyes and pretend they were "Medieval" and
> > stuff.
> > > So I got on here, expecting a few of my friends from around the kingdom
> > and
> > > we would all dish about that Stargate Yule feast and how it could be made
> > > better or what it did right. So imagine my near shock when people
> > > subscribed from EVERYWHERE! There were members of this list from every
> > > kingdom, some other countries and many who weren't even in the SCA but
> > had
> > > heard this was the place to be to find out about period cooking.
> > > Something else happened...I found out that I was a blathering idiot. I
> > > thought I knew about cooking and feasts and period food. Well, I knew
> > > period food sucked at least. Then these amazing people came on and told
> > me
> > > about what food culture, history, cooking and period food was really
> > like.
> > > I learned many things and the most important thing I learned was to shut
> > > up when someone had something to say about a subject they were a master
> > of.
> > > I learned to share opinions, even when they differed with these experts
> > in
> > > order to broaden the knowledge of our little passion. I learned from the
> > > Masters. I also learned there were people who were just like me. Who
> > knew
> > > everything and expected to show their greatness to the world. Some got
> > > quite angry when they came on and bestowed their wisdom to the list only
> > to
> > > have it slapped down. Many pushed back against the "arrogant attitudes"
> > of
> > > this list when their declarations were met with "where's the source of
> > this
> > > attitude?" commentar
> > > y.
> > > Some of these experts left in a huff to find places where people would
> > > listen to their wisdom without question. Others stayed here and learned
> > > that their knowledge was valuable when presented correctly and they were
> > > willing to listen to others. Many of the "experts" who came here
> > learned,
> > > like me, they didn't know everything but knew something and they
> > continued
> > > to learn and to add to the discussion.
> > > I've been gone far too long from this list and I need to get back in
> > touch
> > > with everyone. A rule that was created in the first years of this list
> > > continues (even though I'm not home much now), "This is my living room
> > at a
> > > gigantic dinner party. There are no strict rules about the topics of
> > > conversation because we are all historians and food crazies so the
> > > conversation will pretty much stay on topic. But, though debate is
> > > encouraged, you will behave as an honored and respected guest in my
> > house."
> > > Everyone needs to behave as they would in a public gathering. Politeness
> > > is a must. Heated arguments are fine, but with this crowd, you had
> > damned
> > > better make sure you have substance to back up your philosophies. If you
> > > get your feelings hurt because someone wants to know just where you got
> > the
> > > information that the Mongols drank coffee then you need to either present
> > > your sources, grow an academic backbone, or find a place where scholars
> > > don't gather.
> > > This is an amazing room filled with some of the people I respect most in
> > > the world. Each and every one of you are special to me and are rare
> > gems.
> > > Appreciate that.
> > > Or go sit in the corner.
> > > Yers,
> > > GuntharEvil List Administrator/Creator
> > > _______________________________________________
> > > Sca-cooks mailing list
> > > Sca-cooks at lists.ansteorra.org
> > > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> > >
> >
> >
> >
> > --
> > http://www.twitter.com/caravia15860606060
> > http://www.scoop.it/t/art-and-activism/
> > http://www.scoop.it/t/food-history-and-trivia
> > http://www.scoop.it/t/urbanism-3-0
> >
> > <http://www.scoop.it/t/postcolonial-mind/>
> >
> >
> > cell Sweden +4670-3213370
> > cell Uruguay +598-99470758
> >
> >
> > "When once you have tasted flight, you will forever walk the earth with
> > your eyes turned skyward, for there you have been and there you will always
> > long to return.
> > -- Leonardo da Vinci
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
>
>
>
> --
> http://www.twitter.com/caravia15860606060
> http://www.scoop.it/t/art-and-activism/
> http://www.scoop.it/t/food-history-and-trivia
> http://www.scoop.it/t/urbanism-3-0
>
> <http://www.scoop.it/t/postcolonial-mind/>
>
> cell Sweden +4670-3213370
> cell Uruguay +598-99470758
>
>
> "When once you have tasted flight, you will forever walk the earth with
> your eyes turned skyward, for there you have been and there you will always
> long to return.
> -- Leonardo da Vinci
>
>
> ------------------------------
>
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> End of Sca-cooks Digest, Vol 94, Issue 30
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