Tribe.net. Local Connections Merripan http://tribes.tribe.net/sca_culinary_arts/thread/6fec8870-b9f7-442a-a758-bceb38b8c692 2008-07-12T12:29:58Z 2006-04-15T15:04:08Z

<div>For those who have large households to cook for (and even those who don't), we all know what a pain it can be to try and figure out food for a weekend campout. <br/> <br/>What are some of your favorite easy camp recipes that feed lots of people, are easy to store, and are easy not only on the pocketbook but on cleaning as well? <br/> <br/>~M</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 18 replies </div>

Merripan 2006-04-15T15:04:08Z slaine_inhean_sean http://tribes.tribe.net/sca_culinary_arts/thread/8f144f28-8f95-4d8a-b711-c7a932a90a84 2008-03-30T06:08:42Z 2006-02-20T19:37:09Z

<div>Hey-just curious where ya'll are from? Im in Atenveldt (Phoenix AZ)...</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 29 replies </div>

slaine_inhean_sean 2006-02-20T19:37:09Z Edda http://tribes.tribe.net/sca_culinary_arts/thread/eb43a42d-79fb-4fda-9605-f803d924585a 2007-12-02T11:23:50Z 2007-10-07T15:39:31Z

<div>My shire will be doing lunch at a large event in December. We are looking for a good recipe for our vegetarian stew/soup option. We need something that can be easily scaled to make about 40 quarts, that can be made ahead and freezes well, and uses easy to find, not exotic (read: reasonably priced) ingredients. We are aiming for a straight vegetarian stew, not vegan, but we won't turn down a great vegan recipe either. It doesn't need to be strictly period. <br/> <br/>I appreciate any advice I can get on this. No one of my shire is a vegetarian, and while I have found some promising recipes on allrecipes.com, I would like to have a few more for our cooks to choose from. <br/> <br/>YIS, <br/>Edda Eiriksdottir</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 11 replies </div>

Edda 2007-10-07T15:39:31Z slaine_inhean_sean http://tribes.tribe.net/sca_culinary_arts/thread/4327bd4e-b3d8-4bba-9ade-3697c374de7e 2007-11-02T20:22:13Z 2006-03-13T20:50:18Z

<div>I took a fab class at the last Great Western War...we went to a particular Laurel's (I think) camp with these great barzier a-frame set ups...she was a phenomenal instructor...I believe she was from Caid...I took lots of notes &amp; pictures...of course I lost all my notes...does anyone know who this Lady is? I would love to get an email address or something to write to her...I have pics, if I can get them on my computer I will post them if that will help... <br/>Thanks!</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 1 reply </div>

slaine_inhean_sean 2006-03-13T20:50:18Z Dulcinea of the East http://tribes.tribe.net/sca_culinary_arts/thread/ba11cb85-df2b-44b3-9521-b53e2c88e87c 2007-07-21T06:20:33Z 2007-05-15T04:46:51Z

<div>I'm hoping that some of you can offer some concrete advice, and/or recipes. <br/> <br/>I have been 'volun-told' that I will be teaching a cooking class at an upcoming event. And hey! I have this nifty new spit I purchased last Pennsic that I'm still wanting to try out, so it's all good. The problem is that I've spent hours trying to find specific information on how to roast meat (either lamb, chicken, or beef - i'm not picking!) over an open fire (either pit or bowl), but have found absolutely nothing on the subject other than the general "nothing is better than meat cooked over an open flame" type of comments. Seriously, I haven't found one online entry with any trued suggestions/guidelines about strength of flames vs hot coals, distance to said flame, length of time spent cooking, distance to the fire, or even wood vs charcoal briquettes. <br/> <br/>So, I am bringing my search to you all; hoping that in your collective wisdom I will find some valuable and savory advice. I am new to campfire cooking, though I am a competent cook and am very familiar with using both a gas grill and a propane. I am moderately adventurous in my cooking and am always willing and eager to learn new methods and variations. <br/> <br/>I look forward to any and all advice that you wish to share. <br/> <br/>Dulcinea of the East <br/>East Kingdom <br/>Shire of Panther Vale <br/>College of Knotty Crossing (incipient)</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 11 replies </div>

Dulcinea of the East 2007-05-15T04:46:51Z PuckerButt http://tribes.tribe.net/sca_culinary_arts/thread/30a3af14-4b5e-4198-97bb-ac696686e8c8 2007-06-27T00:21:17Z 2006-06-30T04:39:22Z

<div>I just mixed up 5 Gallons of the following potion 4 days ago: <br/> <br/>1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey <br/>1 1/2 Gal. Raw Organic Orange Blossom Honey <br/>1 Gal. Canned Black Cherries and Juice <br/>1 Gal Frozen Strawberries <br/>1/2 Gal. Blueberries <br/>1 Quart Blackberries <br/>5 Lb. Mixed Pineapple, Banana, Papaya and Mango <br/>1 Qt. Mangosteen Juice <br/>1 Qt. Pomegranate Juice <br/>1/4 Cup Allspice <br/>1/4 Cup Cinnamon <br/>1/4 Cup Nutmeg <br/>1/4 Cup Allspice <br/>1/4 Cup Cloves <br/>2 Oz. Dried Heather Flowers and Tips <br/>4 Vanilla Beans <br/>1Cup Dark Raw Chocloate Powder <br/>2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in <br/>2 Oz.Yeast Nutrients <br/> <br/>It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas. <br/> <br/>I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid. <br/> <br/>INSTRUCTIONS: <br/> <br/>Liquify all ingredients in blender. <br/>Mix together all ingredients in a large glass water jug (carboy). <br/>Wait 6 months to 5 Years, freely sampling as it progresses!! <br/>Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!! <br/> <br/>After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip. <br/> <br/>This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey, preferably Heather Honey.</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 4 replies </div>

PuckerButt 2006-06-30T04:39:22Z Mozelle http://tribes.tribe.net/sca_culinary_arts/thread/debdb068-433b-4074-b052-57175d66c7db 2007-05-23T07:50:36Z 2007-05-23T05:03:21Z

<div>Has anyone tried this method within or without ot the SCA? <br/>I found a book at the library which has instructions on how to build one, but I would consider one ready made. <br/>I thought it might save me the trouble of having to haul all the accessories needed to make fire, and not have to worry about joining a food group. I know it's not even perioid, but certanly good for the environment. <br/>What say you all?</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 1 reply </div>

Mozelle 2007-05-23T05:03:21Z Courtney http://tribes.tribe.net/sca_culinary_arts/thread/eeb8a6c3-4579-480d-83e7-ac588addd819 2007-05-21T17:39:02Z 2006-10-02T20:56:03Z

<div>So, I'm putting together a feat proposal for a pirate themed event; I thought, rather than picking an ethnicity, I'd try to make a remove for each of the major seafaring peoples in SCA period. So far, I've got Greek covered; I thought I'd try stuffed slices of pork filled with plums, accompanied by artichokes and fresh pea puree, avgolemono (lemon chicken soup) and perhaps stuffed grape leaves. I thought I'd go Spanish for dessert, because then I can incorporate chocolate, and who doesn't want that? The next things I'm looking at are Celts (I have a couple Irish recipes of questionable authenticity), Norse and Andalusian. <br/> <br/>Any ideas, sources, recipes, advice etc. would be greatly appreciated. <br/> <br/>YIS, <br/>Brigit ingen Tighearnain <br/>Shire of Altenberg</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 7 replies </div>

Courtney 2006-10-02T20:56:03Z Merripan http://tribes.tribe.net/sca_culinary_arts/thread/4c1f2ab4-88ec-4183-86fa-8c4d1fc09033 2006-10-04T19:37:25Z 2006-10-04T19:37:25Z

<div>October 14th <br/>Mandarin Palace on SW 92nd Ave and Allen Blvd <br/>Beaverton/PDX Oregon <br/>9pm til closing <br/> <br/>Great food, great drinks, fabulous prices on the menu! Come and join in the fun!!! <br/> <br/>Remember: <br/> <br/>2 drink minimum <br/>No outside alcohol <br/>No weapons <br/>Have lots of fun!! <br/> <br/>Crosspost this if you're going to go!!!</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 0 replies </div>

Merripan 2006-10-04T19:37:25Z Merripan http://tribes.tribe.net/sca_culinary_arts/thread/f75acabc-eaaf-4b55-a055-e8f9f6fc5dab 2006-08-31T00:43:09Z 2006-08-31T00:43:09Z

<div>The posts regarding Fire and Steel's charity drive has been deleted due to an issue with the advertisements that Tribe *INSISTS* on placing within the posts. <br/> <br/>It was brought to Frederick the Reckless's attention that some of the links in said ads were for dating services and singles services. As this is inappropriate for such a cause, the posts have been deleted in an effort to maintain a family-friendly atmosphere. <br/> <br/>Should you have additional questions or concerns regarding the charity drive, please contact Frederick the Reckless at his yahoo email: frederick_the_reckless@yahoo.com . <br/> <br/>Thank you, and my most sincere apologies for both the inappropriateness of the linked ads, and the subsequent deletion of the posts due to them. <br/> <br/>~M</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 0 replies </div>

Merripan 2006-08-31T00:43:09Z giudo http://tribes.tribe.net/sca_culinary_arts/thread/44ddc745-5e32-4e5b-9942-cc56a7aca587 2006-08-29T00:38:49Z 2006-08-28T19:39:59Z

<div>I'm working on a personal little project here...but I'm looking for recipes for foods found in the Byzantine and Ottoman Empires around the time of the Fall of Constantinople (1453 CE)...so 15th century Greek or Turkish recipes should work. <br/> <br/>Any recipes or recources y'all suggest....?</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 2 replies </div>

giudo 2006-08-28T19:39:59Z lijsbet http://tribes.tribe.net/sca_culinary_arts/thread/2e3857c3-a69d-4e47-be53-d8b7b95f5e5e 2006-08-08T14:40:31Z 2006-08-04T16:13:01Z

<div>I'm doing period cookery the "old-fashioned" way - in a period camp kitchen. Our most recent adventure is webbed here: http://goldenlyon.org/cgkit.html I see this as an on-going experiment to figure out how they cooked without food processors, stovetops, or microwaves. <br/> <br/>Anyone else doing anything similar? What are your experiences? Have you figured out how they spitted a chicken to keep it spinning on the spit? What are your favorite period recipes for camping?</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 4 replies </div>

lijsbet 2006-08-04T16:13:01Z gaylin http://tribes.tribe.net/sca_culinary_arts/thread/17290d8e-de78-46f8-9bce-c5944d66fa30 2006-05-04T15:49:42Z 2006-05-04T12:49:28Z

<div>For the 2006 Spring Middle Kingdom Coronation feast, our dessert trays included a recipe for a candy that many people might associated with modern recipes for Divinity, Seafoam, or even nut brittle. We were quite pleased with the results of our experimentation. Although most of the candy produced for the feast was a great deal like a spongy brittle, our experiments resulted in a variety of results ranging from fudge to hard candy. Don't be discouraged if you get any of these results. The weather, your ingredient temperatures, and the phase of the moon (we're sure of it!) all could have an effect on the outcome. The instructions below are more likely to result in a harder candy, though (we think). Enjoy! -- Iasmin <br/>******** <br/> <br/>Medieval Turkish Candy -- Original Recipe (Kitab al-Tibakha 14th C Bagdad) <br/> <br/>Its varieties are many. Among them are the sweets made of natif. You put dibs (fruit syrup), honey, sugar or rubb (thick fruit syrup) in the pot, then you put it on a gentle fire and stir it until it takes consistency. Then you beat eggwhite and put it with it and stir until it thickens and becomes natif. After that, if you want almond candy you put in toasted almonds and “allaftahu”(literally; you feed it), that is you bind them. Jauziyya, walnuts; fustuqiyya, pistachios; bunduqiyya, hazelnuts; qudamiyya, toasted chickpeas; simsimiyya, toasted sesame seed; tahiniyya, flour (doubtless toasted flour, from what follows. You beat the natif until it thickens. For duhniyya, you pout in flour toasted with fat (duhn). As for halawa ‘ajamiyya, toast flour with sesame oil until it become slack, and boil dibs or another seet ingredient and put it with it. As for khabis (pudding), take dibs and put it on the fire until it’s scum rises, and skim it. Dissolve starch in water and put it with it. <br/> <br/>Ingredient Amounts Used <br/> <br/>1 quart white granulated sugar <br/>1 cup water <br/>4 whole egg whites <br/>1 to 1 1/4 quarts nuts or seeds (walnuts, sesame, poppy seeds are all good options) chopped and toasted <br/>parchment or oil <br/> <br/>Basic Instructions <br/> <br/>Bring water to boil and mix in sugar. The syrup will become clear and will start to boil. Cover the pot and allow to steam for a few minutes. Remove lid and carefully monitor your sugar. You want to bring the syrup up to the hard ball stage of candying (250-260 degrees). The hotter the syrup the drier the end result. <br/> <br/>Consider using a full range food thermometer, but you can use a simple test. Keep a cup of cold water available and drop some syrup into the water, when it balls up and becomes stiff it has reached “hard ball stage” if it runs or stays very pliable, it’s not ready. Continue until hard ball stage is reached. <br/> <br/>While the syrup is candying, whip the egg white till just standing. Mix well, and fold in the whites so as not to completely de-airate it. <br/> <br/>Have the nuts or seeds on hand to mix into the syrup-egg mix. The mixture will harden quickly and you want all the ingredients ready to assemble. We toasted the nuts to increase the depth of flavor per the original recipe. <br/> <br/>Once the syrup has reached the hard ball stage, slowly pour it into the stiffened egg white mixture all the while beating it with a hand mixer until well combined. The mixture will foam up and absorb the egg white. Add nuts or seeds, folding in carefully, and pour the confection into an oiled or lined pan or onto a larger plate.</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 1 reply </div>

gaylin 2006-05-04T12:49:28Z gaylin http://tribes.tribe.net/sca_culinary_arts/thread/7c39c4b7-12ce-477e-918e-f48c3cab4f9d 2006-04-28T05:41:55Z 2006-04-26T14:20:48Z

<div>Just a quick note as I rush through my day. I started uploading pics today that people have sent me of the food we prepared for the Turkish feast at Spring coronation this past weekend. More pics to be added shortly but I wanted to get a quick note out. The pics are loaded on my flickr account at : <br/> <br/>http://www.flickr.com/photos/gaylin/sets/72057594117557000/ <br/> <br/> <br/>Iasmin</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 2 replies </div>

gaylin 2006-04-26T14:20:48Z Konstantinos http://tribes.tribe.net/sca_culinary_arts/thread/9fcf18ca-39ca-4a9e-a997-21270dc95b97 2006-04-28T05:38:39Z 2006-04-28T05:38:39Z

<div>I shot 2 minutes of video with my camera of my friends getting the lamb spitted for roasting last Sunday. It is on the bottom of my page. Might be interesting to watch. No it isn't a dog. Get that a lot. </div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 0 replies </div>

Konstantinos 2006-04-28T05:38:39Z Konstantinos http://tribes.tribe.net/sca_culinary_arts/thread/9c49645f-da6a-4fdb-b756-62d42d01374c 2006-04-23T07:56:08Z 2006-03-26T07:16:54Z

<div>I am interested and have some experience with both cultures cooking. I'd like to know if anyone would like to share info or is interested in the culinary arts of these two cultures. </div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 6 replies </div>

Konstantinos 2006-03-26T07:16:54Z Gypsy_fae http://tribes.tribe.net/sca_culinary_arts/thread/ce440915-0883-4ea7-9846-aa4c0ef70b8e 2006-04-15T15:02:06Z 2006-02-13T18:11:51Z

<div>I finally tracked it down, bought it, started cooking... <br/> <br/>Gypsy Feast: Recipes and culinary traditions of the Romany people ~by Carol Wilson <br/> <br/>http://www.amazon.com/gp/product/0781810272/sr=8-1/qid=1139854160/ref=sr_1_1/102-4962070-6777701?%5Fencoding=UTF8 <br/> <br/>I absolutely love this book so far. I've tried several different recipes and have delighted in the fact that my husband actually likes it too. No the only thing I want to know is... what exactly does hedgehog taste like?</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 4 replies </div>

Gypsy_fae 2006-02-13T18:11:51Z gaylin http://tribes.tribe.net/sca_culinary_arts/thread/5a801be4-df13-426a-84ba-02d131a31f79 2006-02-24T23:21:53Z 2006-02-24T14:04:09Z

<div>For the last several months I've been hip deep as the second in command for a Turkish feast being planned for the MK Spring Coronation. My next task while the head cook has to make a trip out of state is to test the recipe of the very period savory pasty called samosas. I think I'm ok with how to make the filling, but the dough is the thing that has me stymied and I can't seem to find good instructions anywhere that give me a very clear picture of their traditional triangular shape that allows them to stand up. My brain can't wrap itself around the geometry from rolled dough to 3D-shape. Has anyone ever made these?</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 7 replies </div>

gaylin 2006-02-24T14:04:09Z Merripan http://tribes.tribe.net/sca_culinary_arts/thread/5f9edb61-5b6f-4e4f-a5ee-e66fa6fb8c9c 2006-01-19T16:49:39Z 2006-01-19T16:49:39Z

<div>Greetings to everyone. Please feel free to post up recipes, feast ideas, camping tips, whatever... Please do NOT flame, defame, or otherwise attack other members. This tribe was created for fun, research, and general information. <br/> <br/>A little about me - I graduated from Western Culinary Institute in October 2004, and I've been in the SCA for about 12 years. I'm in Portland, OR, but have been known to travel to such places as Pennsic from time to time. I'm currently working on opening my own business, a combination of in-home catering for small groups (2-14 people) and in-home cooking classes. <br/> <br/>~M</div> <div> posted in <a href="http://tribes.tribe.net/sca_culinary_arts">SCA Culinary Arts</a> - 0 replies </div>

Merripan 2006-01-19T16:49:39Z