[Sca-cooks] Sca-cooks Digest, Vol 134, Issue 2

Sat Jun 3 13:27:13 PDT 2017

Remember that if we do this for an event, we cannot use SCA funds to buy 
alcohol.  We would also need a bartender and event license to distribute 
it as part of the event, at least in Vermont.

Now individuals can bring and share alcohol.  I brought several bottles 
of wine to our last event and made a big pot of mulled wine.  I paid for 
it myself, and announced at lunch that I had spiced wine to share for 
any who wanted it.  It was NOT part of the official dayboard.

Katherine

On 6/3/2017 1:39 PM, Susan Lord wrote:
> My great Aunt Alice promised my grandfather that she would never imbibe alcohol in her life. She fulfilled that promise eating lobster Newburg cooked with sherry, which she adored. Why do Americans have to be educated that once heated, alcohol looses its alcoholic content.
> The Brits, who lock their licor cabinets, serve their children spiced wine on Christmas Day with no problem.
> The Americans cut off their noses cause there is nothing better than spiced hot wine to celebrate Christmas Day especially if in freezing Vermont temperatures!
> 
> I wrote:
>>> If period, I would stick to David?s suggestion for recipes for drinks in Al-Andalus or I would serve hot spiced wine, which the British traditionally serve on Christmas Day! Actually, it is not alcoholic as it is heated. I find that delightful! It hits the right spot
>>
>>
>> ------------------------------
>>
>> Message: 4
>> Date: Sat, 3 Jun 2017 08:27:09 +0200
>> From: David Friedman <ddfr at daviddfriedman.com>
>> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>> Subject: Re: [Sca-cooks] Help! hot beverage problem
>> Message-ID: <dd65d45d-9459-db57-e573-bae12d4d5b9a at daviddfriedman.com>
>> Content-Type: text/plain; charset=utf-8; format=flowed
>>
>> The Islamic syrup drinks, on the other hand, are not alcoholic, so don't
>> raise that problem. They are made by diluting a premade syrup in hot
>> water so can easily be provided in large quantities, provided you are
>> set up to heat lots of hot water, which a big pot over a campfire can
>> do, given time.
>>
>> And with two or more different syrups and one pot of hot water you can
>> even provide some variety in what you offer.
>>
>>
>> On 6/3/17 3:50 AM, Johnna Holloway wrote:
>>> Most events in the USA cannot serve alcohol due to site prohibitions. Numerous people do not or cannot also drink alcohol. Families with children would probably also object to mulled wine being served as the only hot drink being served to their children. nothing by the way was said about serving pre 1600 drinks; I know very well that the beverages I named would be 17th century! Serving as many 100-200 people numerous cups of something hot over the course of a day means you'll need gallons plus a dedicated person or two to keep the effort going. Think also of costs and expenses.
>>>
>>> Johnnae
>>>
>>> Sent from my iPad
>>>
>>>> On Jun 2, 2017, at 5:17 PM, Susan Lord <lordhunt at gmail.com> wrote:
>>>>
>>>>
>>>>> Katherine Slough wrote:
>>>>>
>>>>> I am looking for some ideas.  We are thinking about an outdoor event in
>>>>> Late fall.  Vermont can get COLD at that time of year.  We'd like to
>>>>> Offer a hot beverage and could be serving 100-200.  We will have access
>>>>> To power.  Any ideas how to get and maintain heat?
>>>>> Johnna Holloway answered:
>>>>> Large coffee urns can be rented or maybe borrowed. Hot water for coffee, tea, cocoa, hot drinks
>>>>
>>>> Is this event period? If so none of Johnna?s suggestions are appropriate as they are post medieval.
>>>>
>>>> If period, I would stick to David?s suggestion for recipes for drinks in Al-Andalus or I would serve hot spiced wine, which the British traditionally serve on Christmas Day! Actually, it is not alcoholic as it is heated. I find that delightful! It hits the right spot
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>
>>>
>>
>> -- 
>> David Friedman
>> www.daviddfriedman.com
>> http://daviddfriedman.blogspot.com/
>>
>>
>>
>> ------------------------------
>>
>> Message: 5
>> Date: Sat, 3 Jun 2017 09:06:59 -0400
>> From: Joel Lord <jpl at ilk.org>
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Help! hot beverage problem
>> Message-ID: <672870cd-49b2-77ad-1511-7e004b18dcae at ilk.org>
>> Content-Type: text/plain; charset=utf-8; format=flowed
>>
>> I've seen a bunch of replies here that have mostly tended toward
>> maintaining period-ness in beverage and/or presentation.  Do these
>> matter to you?  Would having a 10 gallon pot of water over a propane
>> burner like brewers often use fit your requirements?  Or do you want to
>> put that 10 gallon pot on a wood fire?  (Soap the ever-loving heck out
>> of the outside of that pot first...)
>>
>> I've done sbiten as a pre-made concentrate (not quite a syrup, too much
>> particulate spices) and had a large pot of water over a jet engine with
>> a ladle for serving.  Don't put that sort of pre-mix in to a small
>> mouthed jug, though, it's really hard to get back out.  But a few Tbl of
>> concentrate and fill with water is easy and allows for a variety of
>> beverages with only a single heat source.
>>
>> --
>>
>> Joel of Vestfell
>>
>>
>> On 6/1/17 4:05 PM, The Eloquent Page wrote:
>>> Help!
>>>
>>> I am looking for some ideas.  We are thinking about an outdoor event
>>> in late fall.  Vermont can get COLD at that time of year. We'd like to
>>> offer a hot beverage and could be serving 100-200. We will have access
>>> to power.  Any ideas how to get and maintain heat?
>>>
>>> Katherine Slough
>>
>> -- 
>> Joel Lord
>> Web Administrator, Alpha Psi Omega Grand Cast
>> etc... etc... etc...
>>
>>
>>
>> ------------------------------
>>
>> Message: 6
>> Date: Sat, 3 Jun 2017 12:28:26 -0400
>> From: The Eloquent Page <books at TheEloquentPage.com>
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Help! hot beverage problem
>> Message-ID: <76814825-5d43-92b2-c995-d878e660b6de at TheEloquentPage.com>
>> Content-Type: text/plain; charset=utf-8; format=flowed
>>
>> I'd prefer period but am willing to compromise.  I'd even make hot
>> chocolate if it would keep people warm.
>>
>> One of the problems has been keeping the temperature up.  The last time
>> we did this it was about 25 out, with wind chill making it closer to 10.
>>   It was difficult to keep things warm, even with propane heaters - the
>> wind just seemed to suck the heat out of the pots.
>>
>> Katherine
>>
>> On 6/3/2017 9:06 AM, Joel Lord wrote:
>>> I've seen a bunch of replies here that have mostly tended toward
>>> maintaining period-ness in beverage and/or presentation.  Do these
>>> matter to you?  Would having a 10 gallon pot of water over a propane
>>> burner like brewers often use fit your requirements?  Or do you want to
>>> put that 10 gallon pot on a wood fire?  (Soap the ever-loving heck out
>>> of the outside of that pot first...)
>>>
>>> I've done sbiten as a pre-made concentrate (not quite a syrup, too much
>>> particulate spices) and had a large pot of water over a jet engine with
>>> a ladle for serving.  Don't put that sort of pre-mix in to a small
>>> mouthed jug, though, it's really hard to get back out.  But a few Tbl of
>>> concentrate and fill with water is easy and allows for a variety of
>>> beverages with only a single heat source.
>>>
>>> -- 
>>>
>>> Joel of Vestfell
>>>
>>>
>>> On 6/1/17 4:05 PM, The Eloquent Page wrote:
>>>> Help!
>>>>
>>>> I am looking for some ideas.  We are thinking about an outdoor event
>>>> in late fall.  Vermont can get COLD at that time of year. We'd like to
>>>> offer a hot beverage and could be serving 100-200. We will have access
>>>> to power.  Any ideas how to get and maintain heat?
>>>>
>>>> Katherine Slough
>>>
>>
>>
>>
>> ------------------------------
>>
>> Message: 7
>> Date: Sat, 03 Jun 2017 12:42:28 -0400
>> From: Johnna Holloway <johnnae at mac.com>
>> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>> Subject: Re: [Sca-cooks] Help! hot beverage problem
>> Message-ID: <C4A53B1B-9887-4504-8BF3-2E42CB0F209A at mac.com>
>> Content-Type: text/plain; charset=us-ascii
>>
>> Are the electrical outlets in a more protected place, so coffee urns would be more protected from wind chill? (Are here any commercial vendors with a small food truck or food cart that would come for the day and offer hot drinks and maybe pastries?)
>>
>> Johnnae
>>
>> Sent from my iPad
>>
>>> On Jun 3, 2017, at 12:28 PM, The Eloquent Page <books at TheEloquentPage.com> wrote:
>>> I'd prefer period but am willing to compromise.  I'd even make hot chocolate if it would keep people warm. One of the problems has been keeping the temperature up.  The last time we did this it was about 25 out, with wind chill making it closer to 10.  It was difficult to keep things warm, even with propane heaters - the wind just seemed to suck the heat out of the pots.
>>> Katherine
>>>>
>>
>>
>> ------------------------------
>>
>> Message: 8
>> Date: Sat, 3 Jun 2017 13:04:02 -0400
>> From: JIMCHEVAL at aol.com
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Help! hot beverage problem
>> Message-ID: <252de6.4464e408.46644602 at aol.com>
>> Content-Type: text/plain; charset="US-ASCII"
>>
>> Aside from hot water, the one Western hot drink I know of from the period
>> is the chaudeau/chaudel/caudle, which however is very differently defined by
>> different writers (all of whom I suspect of guessing). The word itself
>> means  "hot water" (chaud eau), but the drink was served to newlyweds and so
>> probably  was more interesting than that. One guess is sweetened milk mixed
>> with  eggs:
>>
>> https://books.google.com/books?id=5ABaAAAAMAAJ&q=chaudel+boisson&dq=chaudel+
>> boisson&hl=en&sa=X&ved=0ahUKEwiC2uq0kqLUAhXnyoMKHd5vDHM4ZBDoAQgwMAE
>>
>> Another is a mixture of oatmeal, broth, spices, ale, etc
>> https://books.google.com/books?id=d6xaJWJFe1QC&lpg=PA100&dq=caudle%20drink&p
>> g=PA100#v=onepage&q&f=false
>>
>> Otherwise, cider was known in Normandy by the fifteenth century and
>> lemonade by the seventeenth and one could serve either hot, even with spices.
>> Certainly hot spiced cider hits the spot if it's really cold.
>>
>> jC
>>
>> Jim  Chevallier
>> _www.chezjim.com_ (http://www.chezjim.com/)
>>
>>
>>
>> ------------------------------
>>
>> Subject: Digest Footer
>>
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>>
>>
>> ------------------------------
>>
>> End of Sca-cooks Digest, Vol 134, Issue 2
>> *****************************************
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