[Sca-cooks] Sca-cooks Digest, Vol 111, Issue 20
Elizabeth Hernandez
sibeal63 at yahoo.com
Sat Aug 1 15:25:43 PDT 2015
Sent from Yahoo Mail on Android
From:"sca-cooks-request at lists.ansteorra.org" <sca-cooks-request at lists.ansteorra.org>
Date:Sat, Jul 25, 2015 at 6:39 PM
Subject:Sca-cooks Digest, Vol 111, Issue 20
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Today's Topics:
1. Cooking Apps (Glenn Gorsuch)
2. watermelons (Stefan li Rous)
3. Re: watermelons (JIMCHEVAL at aol.com)
4. Re: Tacuinum Sanitatis translations (Stefan li Rous)
5. Re: watermelons (Johnna Holloway)
6. Re: International Air travel prohibitions (Stefan li Rous)
7. meat for feast (Stefan li Rous)
8. Re: Cooking Apps (Johnna Holloway)
9. Re: International Air travel prohibitions (Terry Decker)
10. Re: watermelons (Terry Decker)
----------------------------------------------------------------------
Message: 1
Date: Sat, 25 Jul 2015 13:10:17 -0700
From: Glenn Gorsuch <ggorsuch at gmail.com>
To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Cooking Apps
Message-ID:
<CAFoYnQ2FPvdCHfpSwxewXROgVRG-oZb=qhS7-F0vZnhoRY1dmw at mail.gmail.com>
Content-Type: text/plain; charset=UTF-8
My favorite, bar none, of the various cooking software thingies I've
tried is Pepperplate. There's an iOS version, Android version, and desktop
version...and they all talk to each other, and store offline. The desktop
version also is very good at snagging recipes from recipe-websites, so
you're not stuck filling in all the fields yourself. That said, even
manual data entry is simple and effective. And you can sort recipes all
sorts of ways, even adding in your own food-categories (I've added a field
called "medieval" for instance, so I can easily pull up an alphabetically
sorted list of, say, all medieval poultry charcuterie dishes, to use three
categories at once). Also a nice immense field to add your own notes and
comments and ratings for each recipe.
So my usual methodology is...come across some neat recipe online on the
laptop. Click import, or copy-paste into the program. Or enter your own
creation in manually. Add sort-tags. Then later, when I want to cook, I
let the wifi talk to the tablet, and it's there too. And should I want to
cook it later, say, at an event, it's still there on the tablet. There's
auto-scaling and shopping list and time management elements too, but I've
barely used those except for one feast.
Best of all? FREE. Full disclosure...I am not affiliated with these folks
at all, except as an end user. But if I were to write software for a
recipe manager ( assuming I could code software, which I can't), it would
be like this.
Gwyn
------------------------------
Message: 2
Date: Sat, 25 Jul 2015 16:51:24 -0500
From: Stefan li Rous <StefanliRous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: [Sca-cooks] watermelons
Message-ID: <58D90FB3-7265-4FA7-BBB2-34361DEA0C89 at gmail.com>
Content-Type: text/plain; charset=us-ascii
Christianna said:
<<< My CSA has been delivering lots of wonderful veggies and I just blogged
about making ratatouille (askchefchristy.com/blog/blog), and I have a bowl
of watermelon rind cut up in the fridge to make pickles with. (Not silly or
period, but that's what's going on in my kitchen just now.) >>>
Huh? You are eating the watermelon rind, instead of the watermelon?
What a crazy, mixed up world. :-)
So what do you do to make watermelon rind edible?
Watermelons are apparently period:
Watermelons-art (6K) 8/12/07 "Regarding Watermelons" by THL Johnnae llyn Lewis.
http://www.florilegium.org/files/FOOD-FRUITS/Watermelons-art.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 3
Date: Sat, 25 Jul 2015 17:58:09 -0400
From: JIMCHEVAL at aol.com
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] watermelons
Message-ID: <5fda9.605e8820.42e56070 at aol.com>
Content-Type: text/plain; charset="US-ASCII"
Pickle it.
Actually pretty good, as I recall from decades ago.
http://www.bonappetit.com/recipe/pickled-watermelon-rind
Jim Chevallier
_www.chezjim.com_ (http://www.chezjim.com/)
FRENCH BREAD HISTORY: Late medieval bread
http://leslefts.blogspot.com/2015/06/french-bread-history-late-medieval-brea
d.html
In a message dated 7/25/2015 2:51:32 P.M. Pacific Daylight Time,
StefanliRous at gmail.com writes:
So what do you do to make watermelon rind edible?
------------------------------
Message: 4
Date: Sat, 25 Jul 2015 17:08:05 -0500
From: Stefan li Rous <StefanliRous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: Re: [Sca-cooks] Tacuinum Sanitatis translations
Message-ID: <216E683B-7485-4643-81FF-800534929564 at gmail.com>
Content-Type: text/plain; charset=utf-8
Sandra said:
<<< The search function at the Florilegium doesn't seem to be working, and poking about hasn't yielded me the answer, so I ask here. >>>
Oops. Sorry, I wasn?t aware of this. Google must have changed something. Fixing this is now on my ?to do? list.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 5
Date: Sat, 25 Jul 2015 18:11:49 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] watermelons
Message-ID: <EED2EA7A-9B79-44B7-8DC4-B19DC7E56E62 at mac.com>
Content-Type: text/plain; charset=us-ascii
http://www.southernliving.com/food/holidays-occasions/watermelon-recipes/pickled-watermelon-rind-recipe_2
Lots of recipes from Southern Living there
Johnnae
Sent from my iPad
> On Jul 25, 2015, at 5:51 PM, Stefan li Rous <StefanliRous at gmail.com> wrote:
>
> Snipped
> Huh? You are eating the watermelon rind, instead of the watermelon?
> What a crazy, mixed up world. :-)
------------------------------
Message: 6
Date: Sat, 25 Jul 2015 17:16:16 -0500
From: Stefan li Rous <StefanliRous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: Re: [Sca-cooks] International Air travel prohibitions
Message-ID: <7CB8E2FA-DEFA-4BA9-B97F-2372538D48E9 at gmail.com>
Content-Type: text/plain; charset=us-ascii
<<< This year I want to take to Spain: lucema and cochayuyo.
Should I declare it or is it ok to take as is? How can I know that what I am doing is legal or how do I go about being legal? >>>
Uh, Suey, what are these items?
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 7
Date: Sat, 25 Jul 2015 17:20:01 -0500
From: Stefan li Rous <StefanliRous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: [Sca-cooks] meat for feast
Message-ID: <81B29D25-F481-4A60-9726-2A5C35C2A3AA at gmail.com>
Content-Type: text/plain; charset=utf-8
Where did you find donkey meat so cheap? :-)
What is your projected menu? It?s been a while since I?ve seen a feast discussed here.
Stefan
<<< On a not so silly note I"ll be cooking the feast for our Crown Tournament
next month and just got the meat for the beef dish for 2.99/# --- couldn't
beat the price. Using chuck but since it is a long slow cooking it should
be just fine. Glad it's coming up soon - we don't have any freezer space
left!
Shoshanah >>>
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
------------------------------
Message: 8
Date: Sat, 25 Jul 2015 18:24:51 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Cooking Apps
Message-ID: <B1BD3583-4896-447A-98D8-376016BDC158 at mac.com>
Content-Type: text/plain; charset=us-ascii
Sounds cool
Johnnae
Sent from my iPad
> On Jul 25, 2015, at 4:10 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
>
> My favorite, bar none, of the various cooking software thingies I've
> tried is Pepperplate. There's an iOS version, Android version, and desktop
> version...and they all talk to each other, and store offline. The desktop
> version also is very good at snagging recipes from recipe-websites, so
> you're not stuck filling in all the fields yourself. That said, even
> manual data entry is simple and effective. And you can sort recipes all
> sorts of ways, even adding in your own food-categories (I've added a field
> called "medieval" for instance, so I can easily pull up an alphabetically
> sorted list of, say, all medieval poultry charcuterie dishes, to use three
> categories at once). Also a nice immense field to add your own notes and
> comments and ratings for each recipe.
>
> So my usual methodology is...come across some neat recipe online on the
> laptop. Click import, or copy-paste into the program. Or enter your own
> creation in manually. Add sort-tags. Then later, when I want to cook, I
> let the wifi talk to the tablet, and it's there too. And should I want to
> cook it later, say, at an event, it's still there on the tablet. There's
> auto-scaling and shopping list and time management elements too, but I've
> barely used those except for one feast.
>
> Best of all? FREE. Full disclosure...I am not affiliated with these folks
> at all, except as an end user. But if I were to write software for a
> recipe manager ( assuming I could code software, which I can't), it would
> be like this.
>
> Gwyn
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
------------------------------
Message: 9
Date: Sat, 25 Jul 2015 17:33:19 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] International Air travel prohibitions
Message-ID: <B1A5823581D440F680F8B762D0389845 at Vishnu>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
Cochayuyo is a bull kelp of the Southern Hemisphere, Durvillaea antarctica.
Lucema is likely Pouteria lucuma (AKA lucuma, lucmo, lucema, tessia), an
Andean fruit. As I understand, it has a unique sweet flavor which is used
as an additive in cooking. The dry flesh doesn't make for a fruit eaten by
itself.
Bear
<<< This year I want to take to Spain: lucema and cochayuyo.
Should I declare it or is it ok to take as is? How can I know that what I am
doing is legal or how do I go about being legal? >>>
Uh, Suey, what are these items?
Thanks,
Stefan
------------------------------
Message: 10
Date: Sat, 25 Jul 2015 17:39:37 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] watermelons
Message-ID: <68BF6C0CBDE94777882850E37C9BC97E at Vishnu>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
reply-type=original
Watermelon (Citrullus lanatus) has been grown in Egypt since the 2nd
millenium BCE and were grown around the Mediterranean by 1000 BCE. You can
find references in Pliny, Hippocrates, Apicius and Anthimus. Definitiely
period.
Bear
Watermelons are apparently period:
Watermelons-art (6K) 8/12/07 "Regarding Watermelons" by THL Johnnae llyn
Lewis.
http://www.florilegium.org/files/FOOD-FRUITS/Watermelons-art.html
Stefan
------------------------------
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