Quote:
Originally Posted by Penn
What is an SCA and what does primative imply...fire pit over a bed of hard wood?
|
Primtive in this case, yes or no real kitchen. I used to play with the blackpowder crowd.. got started with them while living in colorado.
thier operative word is "primitive"... Learned to turn out a right fine meal... actualy a very very good meal from a campfire. Thier time period is 1760 to 1840 when the cartridge was invented. They Heyday of the American Mtn man..
SCA... well, uh... er. Here is the official word from the website
www.sca.org
Quote:
The SCA is an international organization dedicated to researching and re-creating the arts and skills of pre-17th-century Europe. Our "Known World" consists of 19 kingdoms, with over 30,000 members residing in countries around the world. Participants, dressed in clothing of the Middle Ages and Renaissance, attend events which may feature tournaments, arts exhibits, classes, workshops, dancing, feasts, and more. Our "royalty" hold courts at which they recognize and honor members for their contributions to the group.
|
Officialy they say 30k but the nonregistered members, like me.. brings it up to close 100keasily.
When it comes to cooking. The cooks who volunteer have thier theme and time period to produce a 'feast' from. Generaly there are at least 5 removes. meaning courses. Appetizer, two removes of main dishes with accompanying vegies and then a desert remove. The food is always so ample that if one does not pace one's self one cannot make to the end. Usualy one of the best parts. I had a chance to eat Milk Jelly last event.. looks like white jello, but depending on the flavoring tastes like something else. Of the two I liked the orange water flavored one the best..so much so I kept going back for another square..
Back during that time period, there is this notion that food was bland.. probably was in England. I have never found a recipe that is not that way from there. But in other places.. esp the middle east and turkey.. amazing amounts of spices were used, even by the least. Islamic Spain has a rich history, esp in food. It is my area of focus. The politics of the region of that time period and the cooking is superb. You might try finding a copy of
"Cooking in a Caliph's Kitchen" aka "al baghdaddi" from part of the authors last name..
If you have never tried it.. Sekhanjabin.. pronounced like it is spelled.. it is a vinegar and sugar based flavored with whatever you wish drink. One makes it then dilutes it.. I think, one year I sent a couple of gallons to a god son stationed in Iraq.. His own unit like the blueberry the best.. it is non alcoholic.
Speaking of alchohol.. the sca has some excellent brewers and mead makers.. home brew competition is pretty commin as are cordials and mead. I am in possesssion of a 23 yr old bottle of cardomon mead. I take sips, it is soooooo good.. Depending on what one uses for the base liquid..the flavors are different. This particular mead is apple juice based, a melomel.
That enough for you? There is more where that came from..
here is a link to some books that are wonderful to own if one is into such things... originaly posted as articles in Muzzleloader Magazine then made into books..
the national website :
http://www.nmlra.org/ (yep still a member)
try amazon for the "the book of buckskinning" series interesting series..7 in the series
as for cooking...
http://jas-townsend.com/index.php?cPath=22
reccomend the "Libations of the 18th century" "the magic of fire"
the list here are all gtg and can be made over an open fire.
Good thing my backside is not commiserate with my cooking... I would need a crane to lift me out of the boat and a shoehorn and grease to get me out the hatch..
I have only managed to gain 30lbs in 24 yrs.. puts me at five three and 130lb.
AM