My Rumpolt/Welserin feast was last Saturday. It was my first feast and had quite a few rough edges, but good kitchen staff made it turn out ok anyway. I've...
A German Feast from Rumpolt and Welserin Red Dragon, Sept 22, 2007 Head Cook Ranvaig the Weaver Erst Gang (First course) Bread, Butter, Plum confect Salat...
I have no documentation for these, just decriptions that they are like "traditional" German bread. Ranvaig Semmel rolls I couldnt find a period German bread...
Plate of marinated veggies and salad - each vegetable seasoned a little differently and arranged on a plate. Save a whole cabbage leaf to plate the beets, so...
Rinderbraten (Beef with Vinegar) 20 lb boneless beef, 2 c wine vinegar, 2 c water, 2 T whole dry ginger, 1 T pepper, 1 head garlic Marinate the beef overnight...
Sweet Pear mustard 1 lb pears, 1 c sweet grape juice, 2 T brown mustard seeds Soak the mustard overnight in a little water or juice. Simmer pears and juice...
Welcome to my Hell. :) Actual bread recipes are few and far between. Having fried bread before one thing I would recommend is that the buns be rather small...
... I'm not foolish enough to try to fry bread for 100 for a feast. I want to try them some other time though. ... I put the sugar in, but I'll try it without...
Email address: countessbera <JCStapleton@....> Comment from user: Interested in cooking period food; planning on having a German cooking manuscript intensive...
Email address: danduin_ <martym.de.lagos@.....> Comment from user: I have just completed my third SCA feast yesterday and met a member of this group there. She...
Hi Ranvaig, Sure I will share. J It is in sharing that we all learn. Some of my translations are still rough as I am now learning modern German - the...
... my work ... I am ... and it bounced, I think I had the wrong address. I hope you will share your translations. I used the transcription from your site...
... My current translation is in the file section, along with a glossary. So far I've mostly been the one starting discussions, but there has been a lot of...
I have gotten into cheesemaking and have started researching cheeses used by Rumpolt and others during the medieval period. So far by *name* I have only come...
Does Mistress Eibhlin: kathleenmadsen at gmail.com <http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org> have anything on the topic? Johnna...
She actually lives in my barony. We have been working on Italian cheeses lately. The german Cheese thing is a personal mission right now :) But I will be...
I want to prepare a beef roast for my feast and serve it with some sauces--probably horseradish and some kind of mustard. I would like the meat to have...
Hi Rebecca, For my most recent feast (Caerthe/Outlands 12th night) I had a kitchen with lots of space, but only a single home stove and oven. I got a steal on...
I think it was on this list, either a message or one of the links, that I remember reading about someone's "secret method of baking tart shells blind" in which...
I like the idea of pre-grilling at home so that I don't have to bring the grills to the site. On the other hand, there is nothing that whets the apetite like...
The roaster ovens set around the hall (so as not to overload any one cirquit) exuded an amazing scent, as did the bread baking in the kitchen. I was tempted...
from my experience, beans are still required, but if you put an aluminum tin over your pastry and then pour the beans in the "empty" tin, they are a whole lot...
Don't use rice instead of beans, unless you like crunchy pie shells. I don't use rice. . . any more :) Okay, I didn't know if the top tin needed to be...
