|
|
Food is good. |
That's not really a question... |
|
19% |
[ 6 ] |
I concur. |
|
45% |
[ 14 ] |
I don't know what concur means, but I agree. |
|
9% |
[ 3 ] |
Food? Who needs food? We've got mead! |
|
19% |
[ 6 ] |
I eat gold. |
|
6% |
[ 2 ] |
|
Total Votes : 31 |
|
|
|
|
|
Posted: Tue Jun 20, 2006 12:09 pm
|
|
|
|
|
|
|
Posted: Tue Jun 20, 2006 1:15 pm
|
|
|
|
Well, I don't have to many food recipes for the SCA, but I do know MANY mead making recipes. *grinz, putting his hand over his heart* Its in the blood, you know? All Norskey's should know how to make a good mead.
This mead is a secret that I have kept for many years given to me by the great brewmaster Loki of the Rouges in AnTir. After having coveted his pattented "Silver Mead" for many years, Loki finnaly trusted me enough to give me the recipe. So, here it is, SILVER MEAD by Loki of the Rouges of AnTir.
Quote: SILVER MEAD RECIPE
Ingredeants: 4.5kg Dark Honey, 300ml Vanilla essence water to 25 litres, yeast nutirent, all purpose wine yeast .
Process: Mix honey in very hot water to steralise. Make up to 25L with water and Vanilla. When temp is 30 deg C, add yeast and ferment to dryness. Add clearing agent and bottle. Let sit for at least 12 month for a good taste, better after 2 years.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jun 20, 2006 10:38 pm
|
|
|
|
|
|
|
Posted: Tue Jun 20, 2006 11:11 pm
|
|
|
|
|
|
|
|
|
Posted: Tue Jun 20, 2006 11:18 pm
|
|
|
|
|
|
|
Posted: Wed Jun 21, 2006 6:29 am
|
|
|
|
|
|
|
|
|
Posted: Wed Jun 21, 2006 11:15 am
|
|
|
|
|
|
|
Posted: Thu Jun 22, 2006 9:27 am
|
|
|
|
|
|
|
|
|
Posted: Mon Jun 26, 2006 5:23 pm
|
|
|
|
I came up with a good campfire recipe recently, and when I tried it out this weekend at Border Skirmish, it was a success! Yay! I don't know if it's actually an origional recipe, but I didn't get it from anywhere but my own head. So it may not be period, but it's quick, easy, and made from things available in period.
Garlic and Rosemary Pork Chops:
Pork Chops (not too thick) Fresh Whole Garlic Rosemary (fresh or dried) Parmesan Cheese (shredded, not grated) Olive Oil
Take one or two (depending on how many chops you're making) garlic clove parts and peel and smash them. Heat in the olive oil in your pan. Once the garlic starts to pop, toss on your chops. Cook pork chops for a couple of minutes on each side, depending on how hot your fire is. Just make sure there's no visible pink on the sides. In the last minute or two of cooking, sprinkle rosemary over all. Once meat is thoroughly cooked, plate them and sprinkle with parmesan.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Mon Jun 26, 2006 7:37 pm
|
|
|
|
|
|
|
|
|
Posted: Mon Jun 26, 2006 7:39 pm
|
|
|
|
|
|
|
Posted: Wed Jun 28, 2006 5:45 pm
|
|
|
|
skatingrox360 KonstantinJ here's a good russian sauce for pretty much anything melt a whole stick of butter in a saucepan, cut up about a pint of mushrooms and put it in the pan, simmer for several minutes(it doesn't really matter how long), mix in several teaspoons of sour cream, take off heat and serve i've never actually been to a feast...or even an event for that matter. Sad, i know, but that will change very soon hopefully XD i hope you get to an event soon, it is really fun! i most definitely WILL get to an event soon...there's a war between the barony where i grew up and the one where i go to school...heh...i'm still trying to decide whereupon to lay my loyalties sweatdrop
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Mon Jul 10, 2006 7:02 pm
|
|
|
|
|
|
|
Posted: Mon Jul 10, 2006 10:21 pm
|
|
|
|
|
|
|
|
|
Posted: Tue Aug 15, 2006 10:23 am
|
|
|
|
|
|
|
|
|
|
|