[Sca-cooks] Sca-cooks Digest, Vol 112, Issue 15

Sat Aug 22 09:21:45 PDT 2015

On 22 Aug 2015, at 21:04, sca-cooks-request at lists.ansteorra.org wrote:

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> Today's Topics:
> 
>   1. BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE (Susan Lord)
>   2. Re: BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE (Lhart)
>   3. Re: BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
>      (Gretchen R Beck)
>   4. Re: BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE (Cathy)
>   5. Re: BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE (Cathy)
>   6. Re: BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
>      (Antonia di Benedetto Calvo)
>   7. Margaret Braun at Museum of Arts and Design, NYC (Johnna Holloway)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Fri, 21 Aug 2015 17:00:29 +0200
> From: Susan Lord <lordhunt at gmail.com>
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <628A3E7E-8F05-4243-B46B-B3E523B805BA at gmail.com>
> Content-Type: text/plain;	charset=iso-8859-1
> 
> When I began my blog, Medieval Spanish Chef, I did not try all the recipes I published. Now I do and so I am in a bind - on 29 Feb 12, I published this recipe at https://www.blogger.com/blogger.g?blogID=5686476114745785266#editor/target=post;postID=5743998806607960485;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname:
> 
> ACORN BREAD A VARIATION OF FADALAT'S 
> #1 PAN COCIDO EN EL HORNO p 18
> (see aludir published on September 15, 2011 for another variation)
> 
> Ingredients
> 
> 2 c acorn flour
> 2 c semolina flour
> 1 tsp salt
> 3 tbsp fat or oil
> 3 tsp yeast
> 1/3 c honey or sugar
> ? c hot milk or water
> 1 egg beaten
> 
> PREPARATION
> 
> PREHEAT OVEN TO 400? F / 200? C
> 
> Combine the flours with salt and yeast. Add water or milk and the egg. Knead well. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.
> 
> Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.
> 
> - End recipe -
> 
> Now I have been trying to prepare acorn flour for over a month for another blog. I grind it, heat in the oven . . . Today I ran it through the food processor again and it turned out like almond paste or peanut butter! Am I doing something wrong or should I use it as is, should I omit fat or oil???
> 
> ------------------------------
> 
> Message: 2
> Date: Fri, 21 Aug 2015 13:00:18 -0700
> From: Lhart <lhart at graycomputer.com>
> To: <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <1192585225 at mail.graytech.net>
> Content-Type: text/plain; charset="utf-8"
> 
> I will be out of the office, and away from email, Thursday and Friday August 20th and 21st.
> The phones will be monitored so please call 425-957-0051 and leave a message.
> Thanks!
> Laureen Hart
> 
> 
> 
> ------------------------------
> 
> Message: 3
> Date: Fri, 21 Aug 2015 20:28:31 +0000
> From: Gretchen R Beck <cmupythia at cmu.edu>
> To: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <1440188911153.73115 at cmu.edu>
> Content-Type: text/plain; charset="iso-8859-1"
> 
> I've seen articles on the web that suggest you should boil acorn flour after grinding, then dry it. That might help with the consistency.
> 
> toodles, margaret
> ________________________________________
> From: Sca-cooks <sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org> on behalf of Susan Lord <lordhunt at gmail.com>
> Sent: Friday, August 21, 2015 11:00 AM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
> 
> When I began my blog, Medieval Spanish Chef, I did not try all the recipes I published. Now I do and so I am in a bind - on 29 Feb 12, I published this recipe at https://www.blogger.com/blogger.g?blogID=5686476114745785266#editor/target=post;postID=5743998806607960485;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname:
> 
> ACORN BREAD A VARIATION OF FADALAT'S
> #1 PAN COCIDO EN EL HORNO p 18
> (see aludir published on September 15, 2011 for another variation)
> 
> Ingredients
> 
> 2 c acorn flour
> 2 c semolina flour
> 1 tsp salt
> 3 tbsp fat or oil
> 3 tsp yeast
> 1/3 c honey or sugar
> ? c hot milk or water
> 1 egg beaten
> 
> PREPARATION
> 
> PREHEAT OVEN TO 400? F / 200? C
> 
> Combine the flours with salt and yeast. Add water or milk and the egg. Knead well. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.
> 
> Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.
> 
> - End recipe -
> 
> Now I have been trying to prepare acorn flour for over a month for another blog. I grind it, heat in the oven . . . Today I ran it through the food processor again and it turned out like almond paste or peanut butter! Am I doing something wrong or should I use it as is, should I omit fat or oil???
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 
> 
> ------------------------------
> 
> Message: 4
> Date: Fri, 21 Aug 2015 18:31:38 -0700
> From: Cathy <charding at nwlink.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <3616F55D-9254-420F-805A-80E65A2C0ACB at nwlink.com>
> Content-Type: text/plain;	charset=utf-8
> 
> 
> http://honest-food.net/2013/09/26/acorn-flour-recipe-cold-process/
> 
> This is a cold leaching process. Works well
> 
>> On Aug 21, 2015, at 1:28 PM, Gretchen R Beck <cmupythia at cmu.edu> wrote:
>> 
>> I've seen articles on the web that suggest you should boil acorn flour after grinding, then dry it. That might help with the consistency.
>> 
>> toodles, margaret
>> ________________________________________
>> From: Sca-cooks <sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org> on behalf of Susan Lord <lordhunt at gmail.com>
>> Sent: Friday, August 21, 2015 11:00 AM
>> To: sca-cooks at lists.ansteorra.org
>> Subject: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
>> 
>> When I began my blog, Medieval Spanish Chef, I did not try all the recipes I published. Now I do and so I am in a bind - on 29 Feb 12, I published this recipe at https://www.blogger.com/blogger.g?blogID=5686476114745785266#editor/target=post;postID=5743998806607960485;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname:
>> 
>> ACORN BREAD A VARIATION OF FADALAT'S
>> #1 PAN COCIDO EN EL HORNO p 18
>> (see aludir published on September 15, 2011 for another variation)
>> 
>> Ingredients
>> 
>> 2 c acorn flour
>> 2 c semolina flour
>> 1 tsp salt
>> 3 tbsp fat or oil
>> 3 tsp yeast
>> 1/3 c honey or sugar
>> ? c hot milk or water
>> 1 egg beaten
>> 
>> PREPARATION
>> 
>> PREHEAT OVEN TO 400? F / 200? C
>> 
>> Combine the flours with salt and yeast. Add water or milk and the egg. Knead well. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.
>> 
>> Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.
>> 
>> - End recipe -
>> 
>> Now I have been trying to prepare acorn flour for over a month for another blog. I grind it, heat in the oven . . . Today I ran it through the food processor again and it turned out like almond paste or peanut butter! Am I doing something wrong or should I use it as is, should I omit fat or oil???
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>> 
> 
> 
> ------------------------------
> 
> Message: 5
> Date: Fri, 21 Aug 2015 18:50:53 -0700
> From: Cathy <charding at nwlink.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <1A074013-9EC7-429A-910C-A13269C1F5E0 at nwlink.com>
> Content-Type: text/plain;	charset=utf-8
> 
> If you have a food dehydrator, that will help dry it out or the acorns might be extra fatty so not adding the fat layer(see article) back in might help
> 
> Maeva
> 
> Sent from my iPhone
> 
>> On Aug 21, 2015, at 6:31 PM, Cathy <charding at nwlink.com> wrote:
>> 
>> 
>> http://honest-food.net/2013/09/26/acorn-flour-recipe-cold-process/
>> 
>> This is a cold leaching process. Works well
>> 
>>> On Aug 21, 2015, at 1:28 PM, Gretchen R Beck <cmupythia at cmu.edu> wrote:
>>> 
>>> I've seen articles on the web that suggest you should boil acorn flour after grinding, then dry it. That might help with the consistency.
>>> 
>>> toodles, margaret
>>> ________________________________________
>>> From: Sca-cooks <sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org> on behalf of Susan Lord <lordhunt at gmail.com>
>>> Sent: Friday, August 21, 2015 11:00 AM
>>> To: sca-cooks at lists.ansteorra.org
>>> Subject: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
>>> 
>>> When I began my blog, Medieval Spanish Chef, I did not try all the recipes I published. Now I do and so I am in a bind - on 29 Feb 12, I published this recipe at https://www.blogger.com/blogger.g?blogID=5686476114745785266#editor/target=post;postID=5743998806607960485;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname:
>>> 
>>> ACORN BREAD A VARIATION OF FADALAT'S
>>> #1 PAN COCIDO EN EL HORNO p 18
>>> (see aludir published on September 15, 2011 for another variation)
>>> 
>>> Ingredients
>>> 
>>> 2 c acorn flour
>>> 2 c semolina flour
>>> 1 tsp salt
>>> 3 tbsp fat or oil
>>> 3 tsp yeast
>>> 1/3 c honey or sugar
>>> ? c hot milk or water
>>> 1 egg beaten
>>> 
>>> PREPARATION
>>> 
>>> PREHEAT OVEN TO 400? F / 200? C
>>> 
>>> Combine the flours with salt and yeast. Add water or milk and the egg. Knead well. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.
>>> 
>>> Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.
>>> 
>>> - End recipe -
>>> 
>>> Now I have been trying to prepare acorn flour for over a month for another blog. I grind it, heat in the oven . . . Today I ran it through the food processor again and it turned out like almond paste or peanut butter! Am I doing something wrong or should I use it as is, should I omit fat or oil???
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 
> 
> ------------------------------
> 
> Message: 6
> Date: Sat, 22 Aug 2015 19:05:13 +1200
> From: Antonia di Benedetto Calvo <dama.antonia at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD
> 	RECIPE
> Message-ID: <55D81F29.2070904 at gmail.com>
> Content-Type: text/plain; charset=windows-1252; format=flowed
> 
>> Further, both acorn and semolina flours are gluten free.
> 
> Um, no.
> 
> -- 
> Antonia di Benedetto Calvo
> -------------------------------------
> Saccharum pergratum. Villum lubricum.
> 
> 
> 
> ------------------------------
> 
> Message: 7
> Date: Sat, 22 Aug 2015 13:38:30 -0400
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Margaret Braun at Museum of Arts and Design, NYC
> Message-ID: <3AC9652F-5523-47C6-B146-F17F850262C8 at mac.com>
> Content-Type: text/plain;	charset=utf-8
> 
> For those readers in New York, cake artist Margaret Braun will be an artist in residence on Tuesdays through the end of September at the Museum of Art and Design.
> 
> During her time at MAD, Braun is designing, creating and executing an installation of 2,000 hand-hewn sugar cups produced through a variety of techniques from molding sugar to painting decorations in gold leaf.  
> 
> NYT writes. "Her project is to fashion 2,000 drinking cups out of sugar, using the hardened mixture called pastillage that is often used to adorn wedding cakes. Each cup is different, and they are sturdy enough to be used. You can watch her at work, handle the cups and ask questions on Tuesdays from 10 a.m. to 5:30 p.m.: ?2,000 Sugar Cups? at 2 Columbus Circle (59thStreet), sixth floor, 212-299-7777, madmuseum.org."
> 
> 
> Margaret Braun?s medium is sugar. Growing up in Levittown, New York, amongst thousands of cookie-cutter houses, Braun was curious about the ways in which personal identity genuinely thrives when set against sameness.  As a child, she responded to this environment by filling notebooks and covering surfaces with ornate sequential patterns.  As an adult, she rediscovered this solace by decorating cakes. 
> 
> Braun is the author of Cakewalk (2001, Rizzoli), teaches throughout Europe and South America, and has been featured extensively in film, print and TV.  For more information on Braun, visit her website: www.margaretbraun.com.
> 
> http://www.bonappetit.com/entertaining-style/trends-news/article/sugar-cups has another article.
> 
> Johnnae
> 
> ------------------------------
> 
> Subject: Digest Footer
> 
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> 
> ------------------------------
> 
> End of Sca-cooks Digest, Vol 112, Issue 15
> ******************************************