An electronic version of the notebook in my haversack
So far, all of you have been very kind and not told me to “Shaddap”, because I know I can get rather long winded, especially when my “Obsession” button has been pressed. To reward you for your patience, I have here a guest poster, a …
Kitchen Chemistry Class 1 This might be the very first class handouts I wrote…a basic look at making cheese. May have to update it someday…
No, not leaving. It’s just that, many years ago, I took a class in pewter casting at the Estrella War. And, as one does, I came home, wrote my own class handout, and taught the local group how to do it. It’s basically, how to do Terminator 2 on a low budget. Assuming you can get Schwarzenegger to work cheap.
So, this is one of the oldest classes I taught where I wrote a handout. Basic definitions on meadmaking terms, and the basics on how to make it yourself. Mead
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
So yeah, don’t try to pronounce that. Stands for West Coast Culinary Symposium Ten, and that’s where I was this weekend, fighting against this mighty cold, and having a great time anyway.
Womderful friends, food, learning, and teaching. A whole medieval event dedicated to the idea that medieval food is delicious, we should learn about it, and if you happen to already know something, you should teach it. I taught one class, took several others.
Set at lovely Camp Bothin this year (I was in charge of the one here three years ago). It was chilly at night (but not too cold), greenery everywhere, and you can hear the chuckling sound of the Hirschwassser burbling alongside the site (if you were there 9 years ago, you get the joke. Sorry, Hirsch).
Here are my class notes, from the class I taught on an introduction on the Transylvanian Cookbook (The Science of Cooking). More on that in many, many future posts.
Time to grab some more cough drops and do laundry. Real life will be here tomorrow.