Magpiecostumer's Blog

Archive for the tag “cooking”

Thinking, planning and a new direction

My previous blogging has fallen down due to attempts to make it about dress diaries. Every time I get involved in a project I lose my camera under the pile of fabric and get too busy sewing to write blog posts then when the project is over I feel overwhelmed by the thought of writing all the missing diary posts.

I have therefore decided to make this a rather more normal run of the mill blog that I use to document my thoughts and any finished projects.

Today’s blog post is, therefore, about some classes I attended over the weekend at the Politarchopolis A&S Collegium http://politcollegium.wordpress.com/.

There were two classes that really stood out for me and made me re-think topics that I thought I already knew.

The first was Mistress Rowan Perigrynne’s class on analysing a costume style. She has codified a series of questions to ask when looking at period sources in order to understand a costume style so that instead of copying one particular painting you can create something new that somebody from that period would recognise as within the spectrum of normal.  The class notes are available via the Barony of St Florian’s website where this class has previously been run http://www.sca.org.au/st_florians/university/library/articles-howtos/analysing-a-style.htm Some of the additional  suggestions not in the class notes like measuring the proportions of common features (the example she gave was skirt guards) in order to  understand the range of normal really sounded helpful. I have been thinking about possibly experimenting with the French or Italian styles of clothing in the first half of the 16th century as a way to make court garb that doesn’t have the inconvenient sleeves of English court garb around this period and I know writing down the answers to these questions will speed up the process of becoming as familiar with this style as the process of just looking at portraits and absorbing information unconsciously that I did to become familiar with my current favourite style of English clothing in the first half of the 16th century.

The other class that also made me think again was Recipe Redaction by Mistress Kiriel du Papillon. This was another class on a topic that I thought I understood, I have cooked from period recipes before so I was confident that this would just be a refresher. However Kiriel’s approach was, again, to question everything about the recipe. The recipe she used as an example was ‘Tart in Ymbre day’ from Forme of Cury. Below is the original recipe:

Tart in Ymbre day
(Curye on Inglysch, Forme of Cury recipe # 173, page 136)

Take and perboile oynoun & erbis & presse out the water & hewe her smale. Take grene chese & bray it in a morter, and temper it up with ayren. Do therto butter, safroun & salt, & raisouns corouns, & a litel sugur with powdour douce, and bake it in a trap, & serue it forth.

This is a recipe I have cooked before but I never actually analysed it. But taking it back to basics the questions start with what sort of onion, red, brown, or even spring onions are possibilities. Then comes the first mistake I have always made, running on automatic I have always cut up the onion and then boiled it where this clearly says to boil it before it says anything about cutting it up. Classes like this that make me open my eyes and make me question my assumptions are hugely valuable in my opinion.

SCA Potlucks without a kitchen

This article started in 2012 when a member of our college who lives on campus with no access to a kitchen wanted to bring something to a potluck feast, but as it was a picnic lunch there were no cooking facilities available I am publishing it here so it can be available to a larger audience.

Potlucks without a kitchen

 

Every month our barony holds a pot luck feast, sometimes this is a lunchtime picnic outside in a park with no access to a kitchen. For those who don’t have access to a kitchen at home below are some ideas for period or period plausible foods you can buy ready made from most supermarkets.

 

When buying the major three foods to avoid are potatoes, tomatoes and chocolate. These are all native to the Americas and were not known to Europeans until the very end of SCA period and chocolate wasn’t available in solid bar form until the 19th century.

 

Apple/fruit Pies – either buy it fresh (bakeries are a better bet for fresh) or if you can only find frozen make sure it’s completely defrosted.

Custard Tarts

Baked Cheesecake – French cheesecakes (i.e. sweetened cream cheese on a biscuit base) are not period but baked cheesecakes are, you’re unlikely to find baked cheesecakes from the supermarket but if you have the cash to spare you can often get them from a baker who specialises in cakes.

Dried fruits

Candied fruits

Nuts (period nuts include hazelnuts, walnuts, almonds, pine nuts)

Biscuits (if it looks a home made and bit exotic e.g. pfeffernusse people will accept it as plausibly period)

Fresh fruit (make sure it’s in a form that can easily be divided up, if it’s not something small like cherries or grapes cut it up into individual serving sizes)

Salad – remembering to skip the tomatoes.

Bread – so long as it’s not square its good, if the bread is plain chances are somebody else will have brought stuff to go with it (e.g. soup or stew) if its got added bits like ham, cheese or fruit it will go down well on it’s own.

Cheese – hard or soft, so long as it doesn’t look like plastic and preferably not square a wheel (or a small segment of a whole wheel) will look more period.

All the usual pickled/preserved vegetables you would see on an anitpasto platter (except tomatoes again)

Salted/smoked meats – salami, ham etc.

BBQ/roast chicken – if you can serve it with a sauce you will look like you put in some thought and effort. There are some period sauce recipes on this page http://www.godecookery.com/allrec/allrec10.htm some rely on having cooking facilities or a food processor but others like carmeline sauce or galantine sauce just need the ingredients mixed together in a bowl.

You will need to bring your own serving dish and utensils, if you haven’t got a suitable serving dish (ceramic, wood or metal dishes are usually fine unless they have something blatantly modern printed on them) head to a dollar shop you can buy a large woven bamboo bowl for around $10.

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