-- sca-cooks-request@lists.ansteorra.org wrote: Return-Path: Received: from mx34.lax.untd.com (mx34.lax.untd.com [10.130.24.94]) by maildeliver15.lax.untd.com with SMTP id AABDHGGMQAUTJW3J for (sender ); Fri, 15 Jun 2007 15:57:50 -0700 (PDT) Received: from diego.dreamhost.com (diego.dreamhost.com [66.33.216.104]) by mx34.lax.untd.com with SMTP id AABDHGGMQAK48UW2 for (sender ); Fri, 15 Jun 2007 15:57:50 -0700 (PDT) Received: from diego.dreamhost.com (localhost [127.0.0.1]) by diego.dreamhost.com (Postfix) with ESMTP id 164F048013 for ; Fri, 15 Jun 2007 15:57:50 -0700 (PDT) From: sca-cooks-request@lists.ansteorra.org Subject: Sca-cooks Digest, Vol 14, Issue 27 To: sca-cooks@lists.ansteorra.org Reply-To: sca-cooks@lists.ansteorra.org Date: Fri, 15 Jun 2007 15:57:47 -0700 Message-ID: MIME-Version: 1.0 Content-Type: text/plain; charset="us-ascii" Content-Transfer-Encoding: 7bit X-BeenThere: sca-cooks@lists.ansteorra.org X-Mailman-Version: 2.1.9 Precedence: list List-Id: Cooks within the SCA List-Unsubscribe: , List-Archive: List-Post: List-Help: List-Subscribe: , Sender: sca-cooks-bounces@lists.ansteorra.org Errors-To: sca-cooks-bounces@lists.ansteorra.org X-ContentStamp: 77:38:3807970770 X-MAIL-INFO: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 50c4e1a92d5059b024b951c9999494346199d4f42d54d1402d0140c41d X-UNTD-Peer-Info: 66.33.216.104|diego.dreamhost.com|diego.dreamhost.com|sca-cooks-bounces@lists.ansteorra.org X-UNTD-UBE:-1 Send Sca-cooks mailing list submissions to sca-cooks@lists.ansteorra.org To subscribe or unsubscribe via the World Wide Web, visit http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org or, via email, send a message with subject or body 'help' to sca-cooks-request@lists.ansteorra.org You can reach the person managing the list at sca-cooks-owner@lists.ansteorra.org When replying, please edit your Subject line so it is more specific than "Re: Contents of Sca-cooks digest..." Today's Topics: 1. Soapstone Re: Lemon syrup. (Terry Decker) 2. Re: Pennsic? (King's Taste Productions) 3. Re: Anyone going to see Ratatouille? (Vitaliano Vincenzi) 4. Warning!!! Ras would probably have loved this site (Jehan-Yves) 5. Re: Warning!!! Ras would probably have loved this site (King's Taste Productions) 6. Re: Warning!!! Ras would probably have loved this site (Saint Phlip) ---------------------------------------------------------------------- Message: 1 Date: Fri, 15 Jun 2007 14:54:51 -0500 From: "Terry Decker" Subject: [Sca-cooks] Soapstone Re: Lemon syrup. To: "Cooks within the SCA" Message-ID: <002101c7af93$95011d40$d3b04a0c@toshibauser> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original > Was written: > > Soapstone spreads heat evenly and well, so well that Tulikiva (I think > that's spelled right) uses it in wood fired stoves designed for heating > rooms. The big drawback is they, like ceramic tiles, can break easily. > > My response: > > Soapstone, also know as steatite, is talc, a magnesium silicate. It is > used > for laboratory table tops and lab sinks as it is unattacked by acids. We > have a number of both in our building. I do recall reading that it was > and > is traditionally used in wood stoves in Europe because of its heat > retaining > qualities. It is rather soft. Pure talc can be scratched with a finger > nail. > > Daniel > > mka > > Daniel C. Phelps, P.G. > Florida Geological Survey If I have the right of it, talc is hydrous magnesium silicate, which is deposited by sedimentation or hydrothermal injection. Talc is also used to describe the softest form of soapstone, a metamorphic rock consisting mainly of magnesium silicate with varying amounts and kinds of chlorite. Talc has a Moh's hardness of 1. Soapstone has a Moh's hardness varying between 1 and 3. Steatite is more commonly used to describe the harder varieties of soapstone which are used as countertops and heat sinks. Bear ------------------------------ Message: 2 Date: Fri, 15 Jun 2007 17:45:29 -0400 From: "King's Taste Productions" Subject: Re: [Sca-cooks] Pennsic? To: "'Cooks within the SCA'" Message-ID: <000301c7af96$7e4deda0$0202a8c0@user> Content-Type: text/plain; charset="us-ascii" Monday the 5th works for me. I'll be next door. Christianna -----Original Message----- From: sca-cooks-bounces@lists.ansteorra.org [mailto:sca-cooks-bounces@lists.ansteorra.org] On Behalf Of Saint Phlip Sent: Friday, June 15, 2007 5:03 PM To: Cooks within the SCA Subject: Re: [Sca-cooks] Pennsic? OK, you're in luck- we'll have enough pre-regged to have a campfire ;-) You're certainly welcome to come invade. I'll have the two pieces that Hroar made for me, to experiment with. Anyone else want to bring some pots to play with? I'd like to dedicate one entire day to cookery- early part of the day, we cook, then in the evening, we have the potluck. How does Monday, the 5th sound to everybody? This isn't graven in stone, but I am going to need an answer because it looks like we'll also be hosting the SCA-Byzantine List gathering this year, and I need to give them a date (for anybody interesteds, I was thinking of cooking them Byzantine noshes from Anthimus, with maybe some input from Dalby's works). The rest of Pennsic, I'll likely be smithing- looks like I'll be able to get my forge over there this year, and actually use it with my new, period smithing shelter- the first step of several towards making myself a complete period smithing set up. ------------------------------ Message: 3 Date: Fri, 15 Jun 2007 16:47:18 -0500 From: Vitaliano Vincenzi Subject: Re: [Sca-cooks] Anyone going to see Ratatouille? To: Cooks within the SCA Message-ID: <467308E6.5030807@shanelambert.com> Content-Type: text/plain; charset=ISO-8859-1; format=flowed Yes, it should be really fun. Been waiting almost a year to get to see this one! Michael Gunter wrote: > This is the latest Pixar creation about a French rat who can cook. > > It looks like a lot of fun. Anyone going to see it? > > Gunthar > > _________________________________________________________________ > Get a preview of Live Earth, the hottest event this summer - only on MSN > http://liveearth.msn.com?source=msntaglineliveearthhm > > _______________________________________________ > Sca-cooks mailing list > Sca-cooks@lists.ansteorra.org > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org -- Lord Vitaliano Vincenzi aka Shane Lambert http://www.periodfood.blogspot.com Shire of Rokeclif: http://www.rokeclif.org Kingdom of Northshield: http://www.northshield.org ------------------------------ Message: 4 Date: Fri, 15 Jun 2007 18:49:59 -0400 From: Jehan-Yves Subject: [Sca-cooks] Warning!!! Ras would probably have loved this site To: Cooks within the SCA Message-ID: <20070615225003.E6FBE7E03BB@cm-ms1.globat.com> Content-Type: text/plain; charset=iso-8859-1; format=flowed; x-avg-checked=avg-ok-2E3E5DA1 This site shows the process of canard ? la rouennaise or duck in blood sauce being made. http://fxcuisine.com/default.asp?Display=13 Yum! Yum! Jehan-Yves -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.472 / Virus Database: 269.8.17/850 - Release Date: 6/15/2007 11:31 AM ------------------------------ Message: 5 Date: Fri, 15 Jun 2007 18:55:40 -0400 From: "King's Taste Productions" Subject: Re: [Sca-cooks] Warning!!! Ras would probably have loved this site To: "'Cooks within the SCA'" Message-ID: <001d01c7afa0$4c3f1820$0202a8c0@user> Content-Type: text/plain; charset="iso-8859-1" Interesting. We have a duck press for sale at the Viking store - I don't even know what the selling price is, I seem to recall it being around 4K though. I always think of the memorable scene from "Who's Killing the Great Chefs of Europe" when I think of a duck press (speaking of food movies again ;) Christianna This site shows the process of canard ? la rouennaise or duck in blood sauce being made. http://fxcuisine.com/default.asp?Display=13 Yum! Yum! Jehan-Yves ------------------------------ Message: 6 Date: Fri, 15 Jun 2007 18:56:42 -0400 From: "Saint Phlip" Subject: Re: [Sca-cooks] Warning!!! Ras would probably have loved this site To: "Cooks within the SCA" Message-ID: <30aedccb0706151556o7a01b023j4f9b987c3e54b815@mail.gmail.com> Content-Type: text/plain; charset=ISO-8859-1; format=flowed Dunno about anyone else, but much as I love duck, I think this recipe wouldn't taste particularly good, compared to, say, my recipe. On 6/15/07, Jehan-Yves wrote: > This site shows the process of canard ? la > rouennaise or duck in blood sauce being made. > > http://fxcuisine.com/default.asp?Display=13 > > Yum! Yum! > > Jehan-Yves > > > -- > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.5.472 / Virus Database: 269.8.17/850 - Release Date: 6/15/2007 11:31 AM > > > _______________________________________________ > Sca-cooks mailing list > Sca-cooks@lists.ansteorra.org > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org > -- Saint Phlip Heat it up Hit it hard Repent as necessary. Priorities: It's the smith who makes the tools, not the tools which make the smith. Blessed be the self-righteous, for they shall inherit themselves. ------------------------------ _______________________________________________ Sca-cooks mailing list Sca-cooks@lists.ansteorra.org http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org End of Sca-cooks Digest, Vol 14, Issue 27 ***************************************** _____________________________________________________________ Fast Computer Training. Click here http://track.juno.com/s/lc?u=http://tagline.untd.us/fc/CAaCX09me0I9vMPAIqgHesS5iODiebZ1/