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

Mon Jun 5 08:17:14 PDT 2017

For the curious, Wikipedia has a nice table of the results of a study on
how much alcohol is retained after addition to food for different periods
of time:
https://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food

On Sat, Jun 3, 2017 at 4:27 PM, The Eloquent Page <books at theeloquentpage.com
> wrote:

> 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
>>>
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>
>>>
>>> ------------------------------
>>>
>>> End of Sca-cooks Digest, Vol 134, Issue 2
>>> *****************************************
>>>
>>
>> _______________________________________________
>> 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
>


-- 
Alec Story