[Sca-cooks] Sca-cooks Digest, Vol 124, Issue 6

slavigneed at comcast.net slavigneed at comcast.net
Thu Aug 25 12:16:39 PDT 2016 

Hi all! I am new to the list. Just found you guys. My name is Charis Accipiter and I hail from the East. I am getting started on research for a scottish coronation feast for the incomming King and Queen of Acre (a neighbor group that plays with the SCA allot as well). Feast is in Jan so right now is research and planning mode. I am excited about this one as I pretty much have free reign and a huge budget and it is only for 70 people. 

Working from some materials sighting celebration feast menus in England in the 16th cent. Fitting in specifically scottish dishes as well as traditional english fair 

Any good references would be most welcome. 

Thanks! 


Charis 

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Sent: Thursday, August 25, 2016 3:08:53 PM 
Subject: Sca-cooks Digest, Vol 124, Issue 6 

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Today's Topics: 

1. Re: Anything going on ? (Susan Lin) 
2. Re: Anything going on ? (Terry Decker) 
3. Re: Anything going on ? (Deborah Hammons) 
4. Re: Anything going on ? (Nazirah Garrison) 
5. Re: Anything going on ? (Kathleen Roberts) 


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Message: 1 
Date: Wed, 24 Aug 2016 14:37:04 -0600 
From: Susan Lin <susanrlin at gmail.com> 
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Subject: Re: [Sca-cooks] Anything going on ? 
Message-ID: 
<CAHkO8TTWvF0nVoxyyvf9HrGJByaqK8qQh3Nu435d0wTQX2vwqw at mail.gmail.com> 
Content-Type: text/plain; charset=UTF-8 

Nothing much. Our meal plan for Battlemoor is based on full bellies and 
not authenticity. Not everyone cooking is interested in documentable foods. 

I'm not cooking any feasts in the near future although I continue to 
ruminate about a Jewish festival feast from Aleppo as a potential event in 
2017. 

Shoshanah 

On Wednesday, August 24, 2016, Johnna Holloway <johnnae at mac.com> wrote: 

> Or is August really slow? 
> 
> Johnnae 
> 
> Sent from my iPad 
> _______________________________________________ 
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------------------------------ 

Message: 2 
Date: Wed, 24 Aug 2016 16:31:44 -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] Anything going on ? 
Message-ID: <C5FAB32D50514B688012154D671032BD at Vishnu> 
Content-Type: text/plain; format=flowed; charset="iso-8859-1"; 
reply-type=original 

It's a little slow. There is finally a date for the Feast of St. Golias, so 
I'm on for cooking the feast. This year, it will be German from 15th and 
16th Century sources and I'm fine tuning the recipes to improve 
presentation. 

I'm also transcribing the Table of Contents of Staindl's Ein kunstlichs und 
nutzliches Kochbuch (1544, using the 1596 printing) to see if there is 
anything I want to use for the feast. 

The Florilegium seems to be down. 

Bear 


Or is August really slow? 

Johnnae 



------------------------------ 

Message: 3 
Date: Thu, 25 Aug 2016 09:36:25 -0600 
From: Deborah Hammons <mistressaldyth at gmail.com> 
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Subject: Re: [Sca-cooks] Anything going on ? 
Message-ID: 
<CAPPosh7kzvrD+ZWOUnuqemJATmFbnOOJ2AddLOYBAaa2cJ+47w at mail.gmail.com> 
Content-Type: text/plain; charset=UTF-8 

Yes I would say just a little slow. Getting ready for hunting, elk this 
year instead of deer. Once the meat is in the freezer, I will be planning 
the menu for our last Hunters Feast in December. After over 25 years, time 
to let someone else ride that pony. Last year was a request feast, so I 
did what people had liked best and requested. This year I am not getting 
overly creative, but am hoping for a whole smoked baron of "elk". Looks 
like we will also have trout and salmon on the menu. 

Aldyth 


On Wed, Aug 24, 2016 at 3:31 PM, Terry Decker <t.d.decker at att.net> wrote: 

> It's a little slow. There is finally a date for the Feast of St. Golias, 
> so I'm on for cooking the feast. This year, it will be German from 15th 
> and 16th Century sources and I'm fine tuning the recipes to improve 
> presentation. 
> 
> I'm also transcribing the Table of Contents of Staindl's Ein kunstlichs 
> und nutzliches Kochbuch (1544, using the 1596 printing) to see if there is 
> anything I want to use for the feast. 
> 
> The Florilegium seems to be down. 
> 
> Bear 
> 
> 
> Or is August really slow? 
> 
> Johnnae 
> 
> _______________________________________________ 
> Sca-cooks mailing list 
> Sca-cooks at lists.ansteorra.org 
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org 
> 


------------------------------ 

Message: 4 
Date: Thu, 25 Aug 2016 10:42:57 -0500 
From: Nazirah Garrison <nazirah.garrison at gmail.com> 
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Subject: Re: [Sca-cooks] Anything going on ? 
Message-ID: 
<CAGjm4m=-f+Gpr4Qq-Ot9LBrgCB3CbwM1dPVKG=0Fz0SYLyFhcg at mail.gmail.com> 
Content-Type: text/plain; charset=UTF-8 

I'm girding loins and gathering strength for the documented Mughal feast 
I'm doing in December. To say I'm a little nervous is an understatement! 

On Thu, Aug 25, 2016 at 10:36 AM, Deborah Hammons <mistressaldyth at gmail.com> 
wrote: 

> Yes I would say just a little slow. Getting ready for hunting, elk this 
> year instead of deer. Once the meat is in the freezer, I will be planning 
> the menu for our last Hunters Feast in December. After over 25 years, time 
> to let someone else ride that pony. Last year was a request feast, so I 
> did what people had liked best and requested. This year I am not getting 
> overly creative, but am hoping for a whole smoked baron of "elk". Looks 
> like we will also have trout and salmon on the menu. 
> 
> Aldyth 
> 
> 
> On Wed, Aug 24, 2016 at 3:31 PM, Terry Decker <t.d.decker at att.net> wrote: 
> 
> > It's a little slow. There is finally a date for the Feast of St. Golias, 
> > so I'm on for cooking the feast. This year, it will be German from 15th 
> > and 16th Century sources and I'm fine tuning the recipes to improve 
> > presentation. 
> > 
> > I'm also transcribing the Table of Contents of Staindl's Ein kunstlichs 
> > und nutzliches Kochbuch (1544, using the 1596 printing) to see if there 
> is 
> > anything I want to use for the feast. 
> > 
> > The Florilegium seems to be down. 
> > 
> > Bear 
> > 
> > 
> > Or is August really slow? 
> > 
> > Johnnae 
> > 
> > _______________________________________________ 
> > 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: Thu, 25 Aug 2016 15:59:12 +0000 
From: Kathleen Roberts <karobert at unm.edu> 
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> 
Subject: Re: [Sca-cooks] Anything going on ? 
Message-ID: 
<CY1PR07MB2300DD5A22630FB68B39E718C0ED0 at CY1PR07MB2300.namprd07.prod.outlook.com> 

Content-Type: text/plain; charset="us-ascii" 

> 
> 
> Or is August really slow? 
> 
> Johnnae 

Way busy at UNM in August as always with the new crop of students coming in, but there are some things on the back burner.helping with Coronation Lunch in November, and commandeering the Bake Sale for the al-Barran Toys for Tots event. The al-Barran Cooks Group and other bakers assist with the goodies and I sort of herd the cats. I believe this is the "4th (or 5th) Annual Bake Sale". We raise a good bit of money for the Marines to fill in the holes as they need to. My initial offer of "a little bake sale for money for batteries" turned into a wonderful monster. 

Fireball II is up and running, and I am teaching myself how to smoke meats. So far, has been a small pork roast, which was wonderful, and some ribs, which were a bit over-smoky for my taste. My goal is to make some bacon from scratch to use in my Bacon and Greens soup I am planning for Coronation lunch. Applewood smoked, of course. 

I still want to do a 'swan song' Early Irish feast, but need the right venue and volume of people. My days of feeding 350 people seem to be falling into the mists. ;) 

Oh yes, and the Shamrock Foods Expo show is coming to Albuquerque, and that is always fun. New products, samples at vendors, food service classes, celebrity chef (minor arcana except for Rick Bayless one year) demos and lectures. And I am not even in the food service business. You see everyone from fancy hotels to taco trucks there. One class I want to take is Millenials - Your Future Workforce. And it's all free, even parking. I believe they have them in AZ, TX, CO and CA as well. 

Cailte 


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