A tale of two weekends…
So. Last weekend we had a local SCA event. I was going to keep it simple. I was going to reprise those fried cheese sticks because yum, and a bunch of friends wanted to try them, and I was also going to do the Bird …
An electronic version of the notebook in my haversack
Medieval Cooking
The Centipede’s Dilemma
You know the story…the centipede was walking along, and someone asked it, how can you keep track of your feet? And the centipede stopped, and actually thought about what he was doing, and was never able to walk in a coordinated fashion again. Well, hopefully …
March Hare, and other tasty treats
So, this weekend was March Crown, a West Kingdom (SCA) event wherein the next Queen and King are chosen via combat, and of course, inspiration. More to the point, we also have a cooking competition. By the way, you can skip this part if you …
Another rabbit hole
So, yeah. Last year, I fell into a rabbit hole involving a medieval method of chemically cooking using calcium carbonate. Here’s an article I wrote about it…I need to revisit it one day, and expand on the article. Medieval Fireless Cooking
A smaller feast
Spring Coronet Feast 2015 Documentation Oh, yeah, this feast. A couple friends of mine, Bjorn and Hilarie, were at the time Prince and Princess of Cynagua in the West Kingdom (if you don’t know where that is, don’t worry, it’s not crucial). In any …
A recipe for this weekend—Vetrece
So, after the boost to my cooking mojo from last week’s Culinary Symposium, I thought I needed to capitalize on that and play with the Transylvanian cookbook this weekend. The two recipes for “vetrece” caught my eye just now. Tenth. BEEF VETRECE WITH BREAD Salt …
Class from WCCS 9
I did say I’d post other classes I’ve taught. This is from last year’s Symposium, and was about the evolution of kitchens in the SCA’s period. The Origin Story
And to use your túró
So, supposing you have gone to the trouble of making a batch of túró (not that it’s hard or all that troublesome). What to do with it? Túró cake Crush the túró, whip some eggs, then add some dill, sour cream and butter. and Dish …
Next recipes—Fellorium From Eggs, and Túró cheese
The only cheese actually specified in The Science of Cooking is “túró”. After hunting around for a description, I finally was able to get one from one of my translation checkers, who describes it as a very mild, unaged cheese with no real curd formation, …
So, the first recipe to post
So, if you know the story of how the Transylvanian Cookbook came to be in English, you’ll know the recipe title “Grim Reaper Cow Beef Juice” figured prominently in my decision to make it happen. I mean, I WANTED to know what that was. (Proper, …
