Cuisine

Siege Cooking Competition at A&S Trouney July 2006

Here was the layout and rules for the Siege Cooking Competition at the A&S Tourney on July 21-23.

Market Basket Challenge

You’re given a basket of food, to make dinner for yourself and 5 other people, including the religious leader in your community. (If your community doesn’t have a religious leader, you can substitute the mayor or some other important person.) You get: 1/2 chicken, 1 […]

Feast Ingredients

Getting Herb in Berkeley: http://www.herb-inc.com/ Squab (young pigeon) and Poussin (young or spring chicken) http://www.squab.com

Slightly Post Period Chocolate Drink

Juana Isabella posted this on West-cooks yahoogroup. ************* Slightly Post Period Chocolate Drink Sources I got the information below from page 36 and 37 of The Feudal Gourmet: A Brief Overview of Early Spanish Cuisine, edited by Eden Rain, published by the Madrone Culinary Guild. […]

Medieval Cookware

Medieval cookware is an on-going but often neglected topic of interest for me. I’m utterly fascinated with the idea that the implements influence the food and cooking choices. My dream is to someday cook a meal using only period cookware and techniques. Ideas I want […]

Cinnamon tart – a good way to use up egg whites

http://www.loggiaserena.com/Resume/Documentation/MWAS2002Documentation.htm

Meta Feast Information

Good article, Cost analysis fo feasts http://www.ravensgard.org/hrafnsgard/feast.html Good article about period and adapted SCA feast service practice. http://www.latourdulac.com/Feast/service.html this is the wholesale place that sells game and the public…. http://www.polarica.com/public_html/retail/homepage.html

Bread Trenchers

Washing dishes is a sucky camp duty. It’s an icky job and it’s not terribly fun.. and there are about a hundred other things you’d rather be doing at event. After this last Estrella (2006) my camp suggested we start using paper plates. Outside of […]

Furmenty and venison

Almost universally all of the late 14th/early 15th century menus I looked at included venison with furmenty in the first course. I was determined to be able to serve that. It just seemed right for a feast where the theme was “Hunt and Harvest”. Very […]

Fylettes in galytyne

From The Forme of Cury(1390)(http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt): FYLETTES IN GALYTYNE. C. XVII. Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne […]