Posted by: Alysten on: December 8, 2010
I usually post the good things, successful things and what I think are neato things. But every once in a while, I need to post about the epic failures. And this is one of those posts. Food safety rule #1: You have a 4 hour window to get food to the safe zone before bad things(bacteria) [...]
Posted by: Alysten on: December 1, 2009
I have a schedule for the prep and food for Yule. Many people have done a ton of prep work to get us to the point where we are now. If not for freezers, and doing stuff ahead of time, this list would be a lot more labor intensive. We should have a nice day [...]
Posted by: Alysten on: November 23, 2009
During the medieval era, the English court feasted with four courses. Between each course, a subtlety was presented to the guests. These subtleties, also called sotelties, were sculptural centerpieces made using sugar, marzipan, wax, or some other more orthodox material. [1] Subtleties were not always edible, as they might be composed of wax or plaster. [...]
Posted by: Alysten on: November 10, 2009
This documentation covers the Event Steward’s Challenge, course descriptions, and menu design for each dish. Deviations due to ingredients or preparation have been documented with each dish. Not all dishes have a “period recipe/redaction”, as many dishes that use common techniques (broiling,baking, boiling) and ingredients would not have been written down.12 Recipes have been scaled [...]
Posted by: Alysten on: November 1, 2009
Here are the full recipes for courses 1-3. These are the recipes only, not the full documentation. Course 1 Course 2 Course 3
Posted by: Alysten on: November 1, 2009
Turkey is “traditionally” a new world food, and therefore usually not served at most SCA feasts. However turkeys were domesticated in Europe in the early 1520s and, by 1558 was becoming popular at banquets in England and throughout Europe. Recipe here. Larding a turkey, or “put into it good store of butter “. Turkey is [...]
Posted by: Alysten on: November 1, 2009
This pasty is made in 4 parts, meat, sauce, pastry and then putting them together. This allows for things to be made in batches independently from each other. It is done for efficiency, as the filling can be frozen ahead of time, and thawed prior to use. Pastry dough while able to be frozen, has [...]
Posted by: Alysten on: October 23, 2009
Bhakail Baronial Yule will be my first SCA run kitchen as head feast cook. This will be the project diary for the process, recipes, and complete documentation. What is the Event Steward challenge? The Event Steward challenged the Dayboard Chef and the Feast Chef to work within a common larder which would be “stocked” with [...]
