RWA Workshop: Menu Ideas

[hsifeng]

http://keirasoleore.blogspot.com/

*chuckle*

Per the information included above, there is going to be 'hands on tasting' at the workshop. The good news is, this is a 'pre-RWA Guild Meeting' workshop (*perhas a smaller crowd, perhaps not). The bad new is, I have not idea how many items I should bring....

*snort*

I am already planning on bringing some springerle cookies (since they can be made up a month in advance - *yipes* that is NOW), and I am considering bringing some period 'sauces' in order to demonstrate the overall differences in the flavor spectrum from the Medieval period (sweet and savory with meat isn't something that is common in the modern sense of taste).  

I don't want to serve meat or anything that might spoil.

I will be attacking the recipe books tonight for more ideas and then sharing them tomorrow for input. If you have any favorites you'd like to share from past events, please let me know! 

Our headcount for the class is currently 10 folks, T expects 20, but will cap the class at 30 if we get there.

Comments

[shadowd1.livejournal.com]

sauces. bread. perhaps if you can find some preserved meat? salted/smoked/pickled fish comes to mind.

[hsifeng.livejournal.com]

I will have to ask Scotty where he got his 'meat on a rope'. Apparently there are a number of period preserved meats available at various Portuguese specialty shops - I will have to see if there are any of these in Fresno...

[docryder.livejournal.com]

Jerky is technically period...

for Peru. :-)

[hsifeng.livejournal.com]

*chuckle*

Actually, the Spanish apparently took the technology for making jerky home with them from the Americas to Europe in the 1500's where it was well received.

[docryder.livejournal.com]

Well, actually, they figured out something different, as the Peruvians of that time frame (the Cuzco? Incans?) used the Andean cold to freeze-dry cure the meat. Their word for the result was churkos (IIRC), which was corrupted into "jerky." Thank you, Raph Richert and your Pre-Columbian Art History class.

I need an AB icon for this one. :-)

[hsifeng.livejournal.com]

Well, you learn something new every day!

[dravon.livejournal.com]

Hey, here's a really stupid question for you. I read once that "sweet meats" were actually a euphamism for brains. Eeeeu. I know some cultures eat brain, so it's not unfeasible, but is it true? :-D

[hsifeng.livejournal.com]

"Sweetmeats" are candied or crystallized fruits. You are thinking of "sweetbreads" are the thymus glands of lamb, beef, or pork. I don't know any euphemisms for cooked brains...

I am personally a big lover of organ meats: Liver, gizzards, hearts, etc....YUM!

[docryder.livejournal.com]

Heart and liver are good (and always make me think "Eat it's heart, gain it's strength!"). Othe bits I usually find revolting.

Then again, I'm one of the few people I know willing to eat octopus, so what does that say?

[hsifeng.livejournal.com]

I love 'taco'!

[bippimalin.livejournal.com]

I've always quite liked a sauce called camelin at medieval events.
Ah... here it is: http://www.hunter-gatherer.org/medcooking/camelyne.html

Cheese pies?
Spiced cider? Or spiced wine? Hippocras.
Example of fasting food?