feasts-fish-msg - 3/7/09 ਀ഊServing fish at SCA feasts. Menu suggestions. ਀ഊNOTE: See also these files: fish-msg, seafood-msg, meat-smoked-msg, soup-msg, fried-foods-msg, feasts-msg, stockfish-msg, sausages-msg, sauces-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Sun, 22 Aug 1999 17:16:22 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Fish recipes ਀ഊKerri Canepa wrote: ਀㸀 䄀猀 䤀 眀愀猀 戀爀漀眀猀椀渀最 琀栀爀漀甀最栀 琀栀攀 洀攀渀甀猀 椀渀 䴀攀渀愀最椀攀爀Ⰰ 䤀 挀漀甀氀搀渀✀琀 栀攀氀瀀 渀漀琀椀挀攀 琀栀攀ഊ> preponderance of fish dishes. And that was on the meat day menus. ਀ഊLe Menagier seems to be somewhat unique in containing a couple of dishes ਀挀愀氀氀椀渀最 昀漀爀 戀漀琀栀 洀攀愀琀 愀渀搀 昀椀猀栀 琀漀最攀琀栀攀爀㬀 琀栀攀 洀攀愀琀 琀椀氀攀Ⰰ 洀愀搀攀 漀昀 瘀攀愀氀 漀爀ഊpoultry sauced with a crayfish-flavored almond sauce, and garnished with ਀琀栀攀 琀愀椀氀猀Ⰰ 椀猀 漀渀攀 攀砀愀洀瀀氀攀Ⰰ 戀甀琀 琀栀攀爀攀 愀爀攀 漀琀栀攀爀猀Ⰰ 䤀 戀攀氀椀攀瘀攀⸀ഊ ਀㸀 䤀✀洀 挀甀爀椀漀甀猀⸀ 䠀愀猀 愀渀礀漀渀攀 甀猀攀搀 昀椀猀栀 搀椀猀栀攀猀 椀渀 琀栀攀 昀攀愀猀琀猀 琀栀攀礀 瀀爀攀瀀愀爀攀㼀 䔀瘀攀渀 栀攀爀攀ഊ> in Alaska, salmon and halibut capital of the north, fish does not hit the ਀㸀 昀攀愀猀琀 洀攀渀甀 瘀攀爀礀 漀昀琀攀渀⸀ഊ> ਀㸀 䤀昀 礀漀甀 栀愀瘀攀 椀渀挀氀甀搀攀搀 昀椀猀栀 爀攀挀椀瀀攀猀 椀渀 昀攀愀猀琀猀Ⰰ 栀漀眀 洀愀渀礀 搀椀搀 礀漀甀 瀀爀攀瀀愀爀攀㼀 䠀漀眀 搀椀搀ഊ> the feast attendees respond to them? ਀ഊGenerally rather well. Favorites include the aforementioned meat tile ਀⠀戀甀琀 䤀 洀愀搀攀 椀琀 眀椀琀栀 猀栀爀椀洀瀀⤀Ⰰ 琀栀攀 挀甀洀椀渀攀攀 搀攀 瀀漀椀猀猀漀渀猀 昀爀漀洀 䰀攀 䴀攀渀愀最椀攀爀 搀攀ഊParis, roast salmon with cameline sauce, and saumon gentil from one of ਀琀栀攀 攀愀爀氀礀 䘀漀爀洀攀 漀昀 䌀甀爀礀 瀀爀漀琀漀ⴀ洀愀渀甀猀挀爀椀瀀琀猀 猀漀洀攀眀栀攀爀攀 椀渀 䌀甀爀礀攀 漀渀ഊInglyshe. The last one is a sort of quenelle, we served it with a green ਀猀愀甀挀攀⸀ 䤀✀瘀攀 愀氀猀漀 栀愀搀 最爀攀愀琀 猀甀挀挀攀猀猀 眀椀琀栀 洀甀猀猀攀氀猀 椀渀 愀 瘀椀渀攀最愀爀⼀戀甀琀琀攀爀ഊbroth, found, IIRC, in Gervase Markham's "The English Huswife". ਀ഊI serve enough for everyone to have around 3 ounces sans shell, skin, ਀戀漀渀攀猀Ⰰ 攀琀挀⸀Ⰰ 漀渀 琀栀攀 愀猀猀甀洀瀀琀椀漀渀 琀栀攀爀攀 愀爀攀 愀 昀攀眀 眀栀漀 眀漀渀✀琀 攀愀琀 愀渀礀 愀琀 愀氀氀Ⰰഊand those who like the stuff will pig out, more or less. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㈀ 䄀甀最 ㄀㤀㤀㤀 ㄀㔀㨀㌀㤀㨀㔀㔀 ⴀ　㘀　　ഊFrom: "Karen O" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀椀猀栀 爀攀挀椀瀀攀猀ഊ ਀㸀䤀✀洀 挀甀爀椀漀甀猀⸀ 䠀愀猀 愀渀礀漀渀攀 甀猀攀搀 昀椀猀栀 搀椀猀栀攀猀 椀渀 琀栀攀 昀攀愀猀琀猀 琀栀攀礀 瀀爀攀瀀愀爀攀㼀 䔀瘀攀渀ഊhere in Alaska, salmon and halibut capital of the north, fish does not hit ਀琀栀攀 昀攀愀猀琀 洀攀渀甀 瘀攀爀礀 漀昀琀攀渀⸀ഊ>If you have included fish recipes in feasts, how many did you prepare? How ਀搀椀搀 琀栀攀 昀攀愀猀琀 愀琀琀攀渀搀攀攀猀 爀攀猀瀀漀渀搀 琀漀 琀栀攀洀㼀ഊ ਀    䴀礀 䐀攀愀爀攀猀琀 䌀攀搀爀椀渀Ⰰഊ ਀    吀栀攀 漀渀攀 洀攀洀漀爀愀戀氀攀 昀椀猀栀 挀漀甀爀猀攀 䤀 栀愀搀 眀愀猀 愀琀 愀 䰀漀挀栀 匀愀氀愀渀渀 匀漀氀猀琀椀挀攀  ⴀⴀ 眀攀ഊhad whole salmons cooked in a steamer/commercial pressure cooker thingy. ਀䐀䔀䔀 䰀䤀䌀䤀伀唀匀℀℀℀ഊ ਀ 吀栀攀 攀瘀攀渀琀 眀愀猀 愀琀 愀 一愀琀椀漀渀愀氀 䜀甀愀爀搀 䄀爀洀漀甀爀礀Ⰰ 猀漀 眀攀 栀愀搀 愀 瘀攀爀礀ഊlarge/commercial kitchen and the salmon were rock hard frozen solid just ਀栀漀甀爀猀 瀀爀椀漀爀 琀漀 昀攀愀猀琀Ⰰ  愀渀搀 瀀攀爀昀攀挀琀氀礀 挀漀漀欀攀搀 眀栀攀渀 猀攀爀瘀攀搀⸀  䤀 欀渀漀眀Ⰰ  ⨀䤀⨀ഊcouldn't get enough, and there was plenty to be had ** served with a ਀搀攀氀椀挀愀琀攀 搀椀氀氀 挀爀攀愀洀 猀愀甀挀攀⨀⨀   唀渀昀漀爀琀甀渀愀琀攀氀礀 䤀 眀愀猀渀✀琀 椀渀瘀漀氀瘀攀搀 眀椀琀栀 琀栀愀琀ഊpart of the feast prep, and don't know how/what was done. ਀ഊ Caointiarn ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㈀ 䄀甀最 ㄀㤀㤀㤀 ㈀㌀㨀㌀㤀㨀　㈀ 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀椀猀栀 爀攀挀椀瀀攀猀ഊ ਀欀攀爀爀椀挀 愀琀 瀀漀戀漀砀⸀愀氀愀猀欀愀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< Has anyone used fish dishes in the feasts they prepare? >> ਀ഊYes, Both myself and HTL Thorstein has prepared and included fish dishes in ਀愀琀 氀攀愀猀琀 漀渀攀 挀漀甀爀猀攀 漀昀 攀瘀攀爀礀 昀攀愀猀琀 昀漀爀 琀栀攀 瀀愀猀琀 昀攀眀 礀攀愀爀猀⸀ 吀栀攀 搀椀猀栀攀猀 栀愀瘀攀ഊranged from simple fried fish to eel pies. They dishes were over-all well ਀爀攀挀攀椀瘀攀搀⸀ഊ ਀㰀㰀 䤀昀 礀漀甀 栀愀瘀攀 椀渀挀氀甀搀攀搀 昀椀猀栀 爀攀挀椀瀀攀猀 椀渀 昀攀愀猀琀猀Ⰰ 栀漀眀 洀愀渀礀 搀椀搀 礀漀甀 瀀爀攀瀀愀爀攀㼀 㸀㸀ഊ ਀䠀漀眀 洀愀渀礀 搀椀猀栀攀猀㼀 䘀椀猀栀㼀 䄀猀猀甀洀椀渀最 礀漀甀 洀攀愀渀 搀椀猀栀攀猀 栀攀爀攀Ⰰ 琀栀攀 甀猀甀愀氀 瀀爀愀挀琀椀挀攀 栀攀爀攀ഊis to include only one fish dish in the menu. ਀ഊ<> ਀ഊThe response is variable with those liking fish raving and those not liking ਀昀椀猀栀 猀栀漀眀椀渀最 氀椀琀琀氀攀 攀洀漀琀椀漀渀 漀爀 挀漀洀洀攀渀琀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Mon, 23 Aug 1999 09:30:54 -0400 ਀䘀爀漀洀㨀 䴀愀爀礀开䠀愀氀氀匀栀攀愀栀愀渀 愀琀 愀搀攀洀挀漀⸀挀漀洀ഊSubject: Re: SC - Fish recipes ਀ഊOstgardr regularly includes smoked whiting at late-winter feasts (partly ਀琀栀愀琀✀猀 戀攀挀愀甀猀攀 眀攀 栀愀瘀攀 愀挀挀攀猀猀 琀漀 琀栀攀 䈀爀漀漀欀氀礀渀 吀攀爀洀椀渀愀氀 䴀愀爀欀攀琀 眀栀攀爀攀 洀愀渀礀ഊmiraculous things can be had at reasonable prices). ਀ഊAt the first (and so far only) feast I cooked, we served fish with an ਀攀最爀攀搀漀甀挀攀 猀愀甀挀攀⸀  䘀爀漀稀攀渀 昀椀氀攀琀猀 昀漀爀 挀漀渀瘀攀渀椀攀渀挀攀Ⰰ 眀栀愀琀攀瘀攀爀 琀栀攀礀 栀愀搀 椀渀 戀甀氀欀ഊat the Price Club. We'd intended to fry them but due to kitchen ਀氀椀洀椀琀愀琀椀漀渀猀 眀攀 戀愀欀攀搀 琀栀攀洀 椀渀猀琀攀愀搀⸀  䤀 愀椀洀攀搀 愀琀 漀渀攀 猀洀愀氀氀 昀椀氀攀琀 瀀攀爀 瀀攀爀猀漀渀Ⰰഊbecause this was as part of a 9-dish feast and portions of each individual ਀搀椀猀栀 眀攀爀攀 欀攀瀀琀 猀洀愀氀氀⸀  䔀最爀攀搀漀甀挀攀 椀猀 愀 最漀搀氀礀 猀愀甀挀攀ⴀⴀ椀琀 挀愀渀 戀攀 洀愀搀攀 愀栀攀愀搀 漀昀ഊtime, canned if necessary, goes well with a variety of meats, and reheats ਀氀椀欀攀 愀 搀爀攀愀洀⸀⤀ഊ ਀䤀✀瘀攀 愀氀猀漀 猀攀攀渀 洀甀猀猀攀氀猀 椀渀 愀 猀瀀椀挀攀搀 戀爀漀琀栀 猀攀爀瘀攀搀 愀琀 愀渀 攀瘀攀渀琀Ⰰ 甀渀昀漀爀琀甀渀愀琀攀氀礀ഊone mussel had a baby crab INSIDE the mussel...one of the scary-looking ਀挀爀愀戀猀 渀漀琀 愀 琀礀瀀椀挀愀氀氀礀 攀愀琀攀渀 挀爀愀戀ⴀⴀ愀渀搀 愀 猀挀椀攀渀琀椀昀椀挀愀氀氀礀ⴀ昀愀猀挀椀渀愀琀攀搀 猀攀爀瘀攀爀ഊwandered around showing it to everyone. Her presentation kind of killed my ਀愀瀀瀀攀琀椀琀攀 昀漀爀 琀栀攀 搀椀猀栀 琀栀愀琀 搀愀礀⸀⸀⸀ഊ ਀䔀洀洀攀ഊ ਀ഊDate: Sat, 25 Sep 1999 17:57:12 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Is Medieval Food Yucky? ਀ഊTHLRenata at aol.com wrote: ਀㸀 䤀 眀椀氀氀 戀攀 琀攀愀挀栀椀渀最 愀 挀氀愀猀猀 愀琀 䜀爀攀愀琀 圀攀猀琀攀爀渀 圀愀爀 䤀䤀䤀 攀渀琀椀琀氀攀搀 ∀䤀猀 䴀攀搀椀攀瘀愀氀ഊ> Food Yucky?", based in part on some discussions from this list about a year ਀㸀 愀最漀⸀ഊ> ਀㸀 吀栀攀 挀氀愀猀猀 椀猀 愀 搀椀猀挀甀猀猀椀漀渀 漀昀 猀漀洀攀 漀昀 琀栀攀 洀礀琀栀猀 愀戀漀甀琀 洀攀搀椀攀瘀愀氀 愀渀搀ഊ> Current-Middle-Ages food and the de-bunking thereof. ਀㸀ഊ> I was hoping that some of the feast-mavens here would share some of their ਀㸀 愀搀瘀攀渀琀甀爀攀猀 椀渀 琀栀椀猀 愀爀攀愀Ⰰ 氀椀欀攀 栀漀眀 琀栀攀礀 最漀琀 ㈀　　 瀀攀漀瀀氀攀 琀漀 攀愀琀 开开开开开开开 愀渀搀 氀椀欀攀ഊ> it. ਀ഊI had great success a few years ago with the cominee de poissons from Le ਀䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀⸀ 吀栀椀猀 眀愀猀 愀琀 愀渀 䔀䬀 吀眀攀氀昀琀栀 一椀最栀琀Ⰰ 愀渀搀 礀漀甀 栀愀瘀攀渀✀琀ഊlived until you've tried to get 400 Easterners (except perhaps for the ਀䌀愀爀漀氀椀渀最椀愀渀猀 愀渀搀 琀栀攀 伀猀琀最愀爀搀爀椀愀渀猀Ⰰ 椀渀 眀栀漀猀攀 琀攀爀爀椀琀漀爀椀攀猀 爀攀猀椀搀攀 琀栀攀 琀眀漀ഊbig wholesale fish markets of the East Coast) to eat fish. ਀ഊThe cominee sauce ended up tasting a bit like a Singapore-style curry, ਀眀椀琀栀 最椀渀最攀爀Ⰰ 猀愀昀昀爀漀渀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀氀洀漀渀搀 洀椀氀欀Ⰰ 愀渀搀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 挀漀瀀椀漀甀猀ഊamounts of cumin. We then garnished the sauced fish (cod), pretty much ਀愀猀 愀 樀漀欀攀Ⰰ 眀椀琀栀 琀栀漀猀攀 愀眀昀甀氀 挀愀渀渀攀搀 昀爀椀攀搀 漀渀椀漀渀 爀椀渀最猀 眀栀椀挀栀 眀攀 栀愀瀀瀀攀渀攀搀ഊto have in our feast stores. I think one person complained, and the rest ਀瀀爀攀琀琀礀 洀甀挀栀 椀渀栀愀氀攀搀 琀栀攀 猀琀甀昀昀 眀椀琀栀 愀 猀漀爀琀 漀昀 眀栀漀漀猀栀椀渀最 渀漀椀猀攀⸀ഊ ਀伀昀 挀漀甀爀猀攀 琀栀攀 漀渀攀 眀栀漀 挀漀洀瀀氀愀椀渀攀搀 攀渀搀攀搀 甀瀀 愀猀 儀甀攀攀渀 愀 猀栀漀爀琀 琀椀洀攀 氀愀琀攀爀㬀ഊit made things a bit interesting for me for a year or so... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㘀 匀攀瀀 ㄀㤀㤀㤀 　㤀㨀　㈀㨀㈀㌀ 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䌀愀渀 洀攀搀椀攀瘀愀氀 昀漀漀搀 戀攀 栀攀愀爀琀ⴀ猀洀愀爀琀㼀ഊ ਀䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< However, unsauced, non breaded or [non]-deep fried ਀ 昀椀猀栀 椀猀 渀漀琀 眀栀愀琀 䤀 栀愀瘀攀 猀攀攀渀 愀猀 戀攀椀渀最 眀攀氀挀漀洀攀搀 愀琀 昀攀愀猀琀猀 愀渀搀 䤀 最甀攀猀猀 琀栀愀琀✀猀ഊ what I was alluding to. I >> ਀ഊThe first time I served fish at a feast it was plain whiting fillets deep ਀昀爀椀攀搀⸀ 吀栀攀爀攀 眀愀猀 渀漀渀攀 氀攀昀琀 愀琀 愀渀礀 漀昀 琀栀攀 琀愀戀氀攀猀 愀氀琀栀漀甀最栀 愀 爀漀甀渀搀攀搀 瀀氀愀琀琀攀爀 漀昀ഊit was served at each table. King Ruslan came back to the kitchen to ask it ਀琀栀攀爀攀 眀愀猀 愀渀礀 栀攀 挀漀甀氀搀 琀愀欀攀 栀漀洀攀 眀椀琀栀 栀椀洀⸀ 吀栀攀 ✀渀漀 昀椀猀栀✀ 愀琀 愀 昀攀愀猀琀 琀栀椀渀最 椀猀ഊsimply no more than a myth. ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㘀 匀攀瀀 ㄀㤀㤀㤀 　㠀㨀㐀㐀㨀　㘀 ⴀ　㜀　　ഊFrom: Anne-Marie Rousseau ਀匀甀戀樀攀挀琀㨀 䰀攀琀 琀栀攀洀 攀愀琀 昀椀猀栀℀ 眀愀猀 刀攀㨀 匀䌀 ⴀ 䌀愀渀 洀攀搀椀攀瘀愀氀 昀漀漀搀 戀攀 栀攀愀爀琀ⴀ猀洀愀爀琀㼀ഊ ਀栀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀ഊ ਀夀漀甀 欀渀漀眀Ⰰ 䤀 眀愀猀 愀氀眀愀礀猀 琀漀氀搀 琀栀愀琀 ∀匀䌀䄀 瀀攀漀瀀氀攀 眀漀渀琀 攀愀琀 昀椀猀栀∀⸀ 䄀渀搀 眀攀 栀愀瘀攀ഊtwo avowed piscatorially challenged individuals in our Culinary Guild. THis ਀渀漀琀 眀椀琀栀猀琀愀渀搀椀渀最Ⰰ 攀瘀攀爀礀 琀椀洀攀 眀攀✀瘀攀 猀攀爀瘀攀搀 昀椀猀栀 椀琀 最漀琀 最漀戀戀氀攀搀 甀瀀⸀ 一漀眀Ⰰഊgranted, we are VERY careful about the type (salmon and prawns vastly ਀瀀爀攀昀攀爀爀攀搀 漀瘀攀爀 挀漀搀 愀渀搀 洀甀猀猀氀攀猀Ⰰ 愀瀀瀀愀爀攀渀琀氀礀⤀Ⰰ 愀渀搀 搀椀搀 椀琀 椀渀 愀 瘀攀爀礀 渀漀渀ഊthreatening way, but folks seemed to enjoy it. ਀ഊFor the perioide feast at Council of Crowns we had a few years back, we ਀猀攀爀瘀攀搀 猀愀氀洀漀渀 愀渀搀 猀琀攀愀洀攀搀 洀甀猀猀攀氀猀 琀漀 最爀攀愀琀 愀瀀瀀氀愀甀猀攀Ⰰ 愀渀搀 琀栀攀猀攀 眀攀爀攀 琀栀攀ഊKigns and Queens of the Known World (ie fighters and their gals). We also ਀猀攀爀瘀攀搀 愀猀瀀愀爀愀最甀猀 愀渀搀 渀漀琀漀爀椀漀甀猀 昀漀爀琀甀渀攀 挀漀漀欀椀攀猀Ⰰ 戀甀琀 琀栀愀琀✀猀 愀渀漀琀栀攀爀 猀琀漀爀礀 㨀⤀⸀ഊ ਀䈀甀琀 琀栀攀渀Ⰰ 眀攀 最攀琀 爀攀焀甀攀猀琀猀 昀漀爀 猀攀挀漀渀搀猀 漀渀 猀愀氀愀琀Ⰰ 昀漀爀 最愀眀搀猀 猀愀欀攀 㨀⤀⸀ഊ ਀匀漀 䤀 眀漀甀氀搀 猀愀礀 琀栀愀琀 匀䌀䄀 瀀攀漀瀀氀攀 眀椀氀氀 攀愀琀 昀椀猀栀Ⰰ 戀甀琀 䤀 眀漀甀氀搀 猀甀最最攀猀琀 琀栀愀琀 椀琀ഊnot be the only meat, so those true carnivores out there can skip it and ਀猀琀椀氀氀 栀愀瘀攀 愀 渀椀挀攀 洀攀愀氀⸀ഊ ਀ⴀ ⴀⴀ䄀䴀ഊ ਀ഊDate: Thu, 30 Sep 1999 09:27:54 -0700 (PDT) ਀䘀爀漀洀㨀 䨀攀愀渀渀攀 匀琀愀瀀氀攀琀漀渀 㰀愀瀀椀猀欀瀀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: Let them eat fish! was Re: SC - Can medieval food be heart-smart? ਀ഊ> For the perioide feast at Council of Crowns we had a few years back, we ਀㸀 猀攀爀瘀攀搀 猀愀氀洀漀渀 愀渀搀 猀琀攀愀洀攀搀 洀甀猀猀攀氀猀 琀漀 最爀攀愀琀 愀瀀瀀氀愀甀猀攀Ⰰ 愀渀搀 琀栀攀猀攀 眀攀爀攀 琀栀攀ഊ> Kings and Queens of the Known World (ie fighters and their gals). We also ਀㸀 猀攀爀瘀攀搀 愀猀瀀愀爀愀最甀猀 愀渀搀 渀漀琀漀爀椀漀甀猀 昀漀爀琀甀渀攀 挀漀漀欀椀攀猀Ⰰ 戀甀琀 琀栀愀琀✀猀 愀渀漀琀栀攀爀 猀琀漀爀礀 㨀⤀⸀ഊ ਀⸀⸀⸀愀渀搀 椀琀 眀愀猀 ⨀攀砀挀攀氀氀攀渀琀⨀Ⰰ 愀猀 琀栀椀猀 猀愀琀椀猀昀椀攀搀 挀漀渀猀甀洀攀爀ഊcan state. The poached salmon made into a dragon ਀眀椀琀栀 挀甀挀甀洀戀攀爀 猀挀愀氀攀猀 眀愀猀 瀀愀爀琀椀挀甀氀愀爀氀礀 昀攀琀挀栀椀渀最⸀ഊ ਀㸀 䈀甀琀 琀栀攀渀Ⰰ 眀攀 最攀琀 爀攀焀甀攀猀琀猀 昀漀爀 猀攀挀漀渀搀猀 漀渀 猀愀氀愀琀Ⰰ 昀漀爀 最愀眀搀猀 猀愀欀攀 㨀⤀⸀ഊ ਀刀漀爀椀欀 搀椀搀 猀愀礀Ⰰ ∀圀栀礀 愀爀攀 琀栀攀椀爀 昀氀漀眀攀爀猀 椀渀 洀礀 猀愀氀愀搀㼀∀ഊbut I ate all of mine and all of his. Again, excellent. ਀ഊ> So I would say that SCA people will eat fish, but I would suggest that it ਀㸀 渀漀琀 戀攀 琀栀攀 漀渀氀礀 洀攀愀琀Ⰰ 猀漀 琀栀漀猀攀 琀爀甀攀 挀愀爀渀椀瘀漀爀攀猀 漀甀琀 琀栀攀爀攀 挀愀渀 猀欀椀瀀 椀琀 愀渀搀ഊ> still have a nice meal. ਀ഊMost people I personally know will relish well- ਀瀀爀攀瀀愀爀攀搀 猀愀氀洀漀渀⸀  䤀 欀渀漀眀 愀 昀攀眀 眀栀漀 眀漀渀✀琀 琀漀甀挀栀 愀渀礀ഊkind of fish, even canned tuna, but they tend to ਀愀氀猀漀 戀攀 琀栀攀 漀渀攀猀 眀栀漀 搀漀渀✀琀 氀椀欀攀 愀渀礀 戀甀琀 琀栀攀 瘀攀爀礀ഊblandest of food. ਀ഊBerengaria ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㔀 一漀瘀 ㈀　　㌀ ㄀㐀㨀　㐀㨀㈀㄀ ⴀ　㜀　　ഊFrom: "Kathleen A. Roberts" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀爀椀猀琀椀愀渀椀琀礀 椀渀 匀䌀䄀 挀漀漀欀攀爀礀⸀ 眀愀猀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀ഊ pre-Columbian foods ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀ⴀⴀ伀渀 圀攀搀渀攀猀搀愀礀Ⰰ 一漀瘀攀洀戀攀爀 　㔀Ⰰ ㈀　　㌀ ㈀㨀㔀㄀ 倀䴀 ⴀ　㘀　　 ∀倀椀砀攀氀Ⰰ 䜀漀搀搀攀猀猀 愀渀搀 儀甀攀攀渀∀ഊ wrote: ਀㸀 䄀渀礀戀漀搀礀 眀栀漀✀猀 愀挀琀甀愀氀氀礀 猀攀爀瘀攀搀 昀椀猀栀 愀琀 愀 昀攀愀猀琀 挀愀爀攀 琀漀 挀漀洀洀攀渀琀㼀ഊ ਀椀 栀愀瘀攀 搀漀渀攀 猀愀氀洀漀渀 愀 渀甀洀戀攀爀 漀昀 琀椀洀攀猀 ⠀眀栀攀渀 椀 挀漀甀氀搀 昀椀渀搀 椀琀 漀渀 猀愀氀攀 昀漀爀 ㈀⸀㤀㤀ഊlb... yes, it happens... or if it was a small feast) with good results. ਀甀猀攀搀 洀愀猀琀攀爀 栀甀攀渀✀猀 爀攀挀椀瀀攀 ✀琀漀 猀攀攀琀栀 昀爀攀猀栀 猀愀氀洀漀渀✀ 愀渀搀 椀琀 眀愀猀 愀 戀椀最 栀椀琀⸀ഊ ਀漀渀挀攀 椀 挀栀攀愀琀攀搀 ⠀瀀攀爀椀漀搀ⴀ眀椀猀攀⤀ 愀渀搀 甀猀攀搀 猀愀氀洀漀渀 瀀愀琀攀 昀爀漀洀 愀 氀漀挀愀氀 琀椀渀礀 戀椀猀琀爀漀ഊas 'a little dad will do ya' on an appetizer plate. they rough chopped ਀琀栀攀 椀渀最爀攀搀椀攀渀琀猀 漀渀 爀攀焀甀攀猀琀Ⰰ 椀 栀愀搀 栀甀戀戀礀 瀀椀挀欀 椀琀 甀瀀 琀栀愀琀 愀⸀洀⸀Ⰰ 愀渀搀 椀琀 挀漀猀琀ഊme less than if i would have tried to make it myself! of course, folks ਀眀攀爀攀 氀椀挀欀椀渀最 琀栀攀 瀀氀愀琀攀 漀渀 琀栀愀琀 漀渀攀⸀ഊ ਀挀漀渀昀攀猀猀椀漀渀㼀  渀攀瘀攀爀 戀攀攀渀 戀爀愀瘀攀 攀渀甀昀 琀漀 琀爀礀 愀 眀栀椀琀攀 昀椀猀栀⸀⸀⸀ 琀栀漀 瀀椀挀欀氀攀搀ഊherring might find a place on an 'appetizer' course one day. ਀ഊcailte ਀渀漀眀 渀攀眀 洀攀砀椀挀愀渀 戀漀爀渀 椀渀 洀愀爀礀氀愀渀搀ഊ ਀ഊDate: Wed, 5 Nov 2003 16:11:30 EST ਀䘀爀漀洀㨀 䈀愀爀漀渀攀猀猀愀䤀氀愀爀椀愀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: Christianity in SCA cookery. was Re: [Sca-cooks] ਀ऀ瀀爀攀ⴀ䌀漀氀甀洀戀椀愀渀ऀ昀漀漀搀猀ഊTo: sca-cooks at ansteorra.org ਀ഊIn a message dated 11/5/2003 4:05:56 PM Eastern Standard Time, ਀欀愀爀漀戀攀爀琀 愀琀 甀渀洀⸀攀搀甀 眀爀椀琀攀猀㨀ഊ> Anybody who's actually served fish at a feast care to comment? ਀一漀琀 氀漀渀最 愀最漀 䤀 猀攀爀瘀攀搀 琀栀攀 䌀愀稀甀攀氀愀 搀攀 匀愀氀洀漀渀 昀爀漀洀 搀攀 一漀氀愀 琀栀愀琀 眀愀猀 瀀漀猀琀攀搀 漀渀ഊthis list and it was extremely well received. We even had a couple of folks ਀爀甀洀愀最椀渀最 椀渀 琀栀攀 昀爀椀搀最攀 搀甀爀椀渀最 琀栀攀 渀椀最栀琀 氀漀漀欀椀渀最 昀漀爀 氀攀昀琀漀瘀攀爀猀⸀ഊ ਀䤀 欀渀漀眀 琀栀愀琀 昀椀猀栀 栀愀猀 戀攀攀渀 猀攀爀瘀攀搀 栀攀爀攀 椀渀 吀爀椀洀愀爀椀猀 愀琀 漀琀栀攀爀 攀瘀攀渀琀猀 愀猀  ഊwell, but I don't recall any specific comments about it. ਀ഊIlaria ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㔀 一漀瘀 ㈀　　㌀ ㈀㄀㨀㄀㠀㨀　㘀 ⬀　　　　ഊFrom: "Olwen the Odd" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀爀椀猀琀椀愀渀椀琀礀 椀渀 匀䌀䄀 挀漀漀欀攀爀礀⸀ 眀愀猀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀ഊ pre-Columbianfoods ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㸀 伀渀 圀攀搀Ⰰ 㔀 一漀瘀 ㈀　　㌀Ⰰ 匀甀猀愀渀 䘀漀砀ⴀ䐀愀瘀椀猀 眀爀漀琀攀㨀ഊ>> OK, steering this all back on topic: what about Christian dietary laws ਀㸀㸀 愀渀搀 眀栀礀 搀漀渀✀琀 眀攀 攀瘀攀爀 猀攀攀洀 琀漀 戀漀琀栀攀爀 眀椀琀栀 琀栀攀洀 椀渀 琀栀攀 匀䌀䄀㼀  䤀 欀攀攀瀀ഊ>> trying to serve fish during Lent and all I get are complaints. O ਀㸀㸀 吀攀洀瀀甀爀愀Ⰰ 伀 䴀漀爀愀礀猀℀ 㰀最爀椀渀Ⰰ 搀甀挀欀Ⰰ 爀甀渀 爀攀愀氀氀礀 昀愀猀琀℀㸀ഊ>> ਀㸀㸀 匀攀氀攀渀攀 䌀漀氀昀漀砀ഊ> ਀㸀 䠀洀洀洀⸀ 圀攀氀氀Ⰰ 愀爀漀甀渀搀 栀攀爀攀 眀攀✀瘀攀 栀愀搀 愀 倀爀椀渀挀攀猀猀 眀栀漀 眀愀猀 搀攀愀琀栀氀礀 愀氀氀攀爀最椀挀 琀漀ഊ> fish, thus, no fish served at feasts during her reigns. Other than that, I ਀㸀 琀栀椀渀欀 瀀愀爀琀 漀昀 琀栀攀 爀攀愀猀漀渀 椀猀 琀栀愀琀 昀漀爀 洀漀猀琀 瀀攀漀瀀氀攀Ⰰ 昀椀猀栀㴀琀甀渀愀 猀愀氀愀搀Ⰰഊ> fish=tuna hotdish, fish=fish sticks, or fish=hyper-expensive swordfish ਀㸀 猀琀攀愀欀⸀ 䄀氀猀漀Ⰰ 昀椀猀栀 椀猀 焀甀椀琀攀 攀砀瀀攀渀猀椀瘀攀 栀攀爀攀 椀渀 琀栀攀 栀攀愀爀琀氀愀渀搀⸀ 圀栀攀渀 䤀  ഊ> bought ਀㸀 昀漀爀 琀栀椀猀 氀愀猀琀 ㄀㈀琀栀 渀椀最栀琀Ⰰ 䤀 最漀琀 瀀漀爀欀 戀甀琀琀 昀漀爀 ␀⸀㤀㤀⼀氀戀Ⰰ 戀甀琀 琀栀攀 挀栀攀愀瀀攀猀琀ഊ> fish I could get was salmon at $4.99/lb. ਀㸀ഊ> Anybody who's actually served fish at a feast care to comment? ਀㸀ഊ> Margaret ਀ഊWe made a star gazey pie for high table a while back. Not only did none of ਀椀琀 挀漀洀攀 戀愀挀欀Ⰰ 琀栀攀礀 挀愀洀攀 琀漀 琀栀攀 欀椀琀挀栀攀渀 愀渀搀 愀猀欀攀搀 昀漀爀 洀漀爀攀⸀  圀栀攀渀 琀漀氀搀 眀攀ഊonly had made the one, they asked for the recipe! For this occasion I made ਀椀琀 眀椀琀栀 昀椀氀氀攀琀猀 漀昀 昀椀猀栀 椀渀猀琀攀愀搀 漀昀 眀栀漀氀攀 昀椀猀栀⸀  䤀 眀爀愀瀀瀀攀搀 琀栀攀 戀愀挀漀渀 琀漀 挀漀瘀攀爀ഊthe whole fillet and added a whole clove to not only act as the "eye" but to ਀栀漀氀搀 琀栀愀琀 攀渀搀 漀昀 戀愀挀漀渀 椀渀 瀀氀愀挀攀⸀ഊ ਀圀攀 漀挀挀愀猀椀漀渀愀氀氀礀 猀攀爀瘀攀 昀椀氀氀攀琀猀 漀昀 猀愀氀洀漀渀 愀渀搀 琀栀攀礀 愀爀攀 眀攀氀氀 爀攀挀椀攀瘀攀搀 眀椀琀栀ഊlittle returning to the kitchen. ਀ഊI have been toying with some variations on making individual star gazey ਀瀀漀挀欀攀琀 瀀椀攀猀 昀漀爀 戀甀昀昀攀琀猀⸀ഊ ਀䤀 眀椀氀氀 猀愀礀 琀栀愀琀 椀昀 愀渀礀漀渀攀 漀渀 琀栀椀猀 氀椀猀琀 椀猀 攀瘀攀爀 最漀椀渀最 琀漀 洀愀欀攀 猀漀洀攀琀栀椀渀最 昀漀爀ഊMary Grace of Gatlain to eat, just make a star gazey pie and stand back! ਀ഊOlwen ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㔀 一漀瘀 ㈀　　㌀ ㄀㔀㨀㄀㤀㨀㈀㌀ ⴀ　㘀　　ഊFrom: dailleurs at liripipe.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀爀椀猀琀椀愀渀椀琀礀 椀渀 匀䌀䄀 挀漀漀欀攀爀礀⸀ 眀愀猀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀ഊ pre-Columbian foods ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰ ∀䌀漀漀欀猀 眀椀琀栀椀渀ഊ the SCA" ਀ഊhey all from Anne-Marie ਀ഊwe frequently serve fish in camp, especially on Fridays (Fast day and ਀愀氀氀 琀栀愀琀 㬀⤀⤀ 戀甀琀 䤀✀瘀攀 昀漀甀渀搀 椀渀 琀栀攀 匀䌀䄀Ⰰ 昀椀猀栀 琀攀渀搀猀 琀漀 戀攀 猀渀甀戀戀攀搀Ⰰ  ഊexcept salmon for some reason. FOlks will inhale salmon but say "they ਀搀漀渀琀 氀椀欀攀 昀椀猀栀∀⸀ഊ ਀瀀爀漀戀氀攀洀 椀猀 眀攀 栀愀瘀攀 琀眀漀 漀昀 漀甀爀 愀挀琀椀瘀攀 挀漀漀欀猀 眀栀漀 栀愀瘀攀 猀甀挀栀 愀 猀琀爀漀渀最  ഊdislike for anything piscatorially inclined ;) that they cant stand to ਀栀愀瘀攀 椀琀 挀漀漀欀攀搀 眀栀椀氀攀 琀栀攀礀✀爀攀 椀渀 琀栀攀 欀椀琀挀栀攀渀⸀ഊ ਀䄀氀猀漀Ⰰ 眀攀✀瘀攀 昀漀甀渀搀 椀琀 挀愀渀 戀攀 琀爀椀挀欀礀 琀漀 瀀爀攀瀀愀爀攀 昀椀猀栀 眀攀氀氀 椀渀 戀甀氀欀 ⠀椀攀 昀漀爀  ഊ100+ diners). you dont want to over cook it, and unlike a roast that ਀挀愀渀 猀椀琀 愀渀搀 挀漀漀氀 愀 戀椀琀 愀渀搀 猀琀椀氀氀 戀攀 渀椀挀攀Ⰰ 琀攀瀀椀搀 昀椀猀栀 挀愀渀 戀攀 爀愀琀栀攀爀  ഊunhappy. ਀ഊWe had good results though by placing large salmon fillets (we can get ਀琀栀攀 猀琀甀昀昀 洀攀最愀挀栀攀愀瀀 栀攀爀攀 椀渀 猀攀愀琀琀氀攀Ⰰ 礀攀愀爀 爀漀甀渀搀⤀ 椀渀 猀栀愀氀氀漀眀 瀀愀渀猀 眀椀琀栀  ഊpoaching liquid, etc, cover them in foil and bake. As long as the pan ਀椀猀 挀漀瘀攀爀攀搀 琀栀攀礀 搀椀搀渀琀 琀攀渀搀 琀漀 搀爀礀 漀甀琀Ⰰ 愀渀搀 最攀渀琀氀攀 瀀漀愀挀栀椀渀最 猀攀攀洀猀 琀漀  ഊkeep them from getting rubbery. We left the covered pans on a warm ਀最爀椀搀搀氀攀 琀漀 欀攀攀瀀 琀栀攀洀 眀愀爀洀 甀渀琀椀氀 琀栀攀礀 眀攀爀攀 爀攀愀搀礀 琀漀 猀攀爀瘀攀Ⰰ 愀渀搀 琀栀攀礀 眀攀爀攀  ഊdished up in preheated heavy ceramic plates (we ran them through the ਀挀漀洀洀攀爀挀椀愀氀 搀椀猀栀眀愀猀栀攀爀 樀甀猀琀 戀攀昀漀爀攀 猀攀爀瘀椀渀最⤀ഊ ਀圀攀✀瘀攀 愀氀猀漀 搀漀渀攀 猀栀爀椀洀瀀 琀栀椀渀最猀 昀漀爀 昀攀愀猀琀猀Ⰰ 戀甀琀 琀栀愀琀 眀愀猀 爀攀愀氀氀礀 琀漀甀挀栀礀  ഊ(over cook them and they turn VERY rubbery). We planned on a small ਀猀攀爀瘀椀渀最 瀀攀爀 瀀攀爀猀漀渀 ⠀氀椀欀攀 ㌀ 氀愀爀最攀 瀀爀愀眀渀猀⤀ 愀猀 漀渀氀礀 漀渀攀 猀洀愀氀氀 琀椀搀戀椀琀 椀渀 愀  ഊmuch larger meal, and figured about 1/3 of our diners wouldnt eat them ਀⠀眀栀椀挀栀 洀愀搀攀 琀栀漀猀攀 漀昀 甀猀 眀栀漀 氀椀欀攀 猀攀愀昀漀漀搀 琀栀愀琀 洀甀挀栀 栀愀瀀瀀椀攀爀 㬀⤀⤀ഊ ਀䤀琀猀 愀氀猀漀 椀渀琀攀爀攀猀琀椀渀最 琀漀 渀漀琀攀 琀栀愀琀 眀栀攀渀 眀攀 挀漀漀欀攀搀 愀 昀攀愀猀琀 昀漀爀 琀栀攀 䬀渀漀眀渀  ഊWorld Crowns some years ago, everyone specifically said they liked fish ਀愀渀搀 猀攀愀昀漀漀搀 䔀堀䌀䔀倀吀 琀栀攀 氀漀挀愀氀 爀漀礀愀氀琀礀 㬀⤀⸀ഊ ਀猀漀 礀攀猀Ⰰ 眀攀 挀愀渀 搀漀 昀椀猀栀 昀漀爀 昀攀愀猀琀猀 戀甀琀 洀甀猀琀 琀愀欀攀 椀渀琀漀 愀挀挀漀甀渀琀 琀栀攀 猀琀爀漀渀最  ഊaversions of a few (especially those few who are also useful ;)), and ਀琀栀攀 猀漀洀攀琀椀洀攀猀 琀漀甀挀栀礀 渀愀琀甀爀攀 漀昀 戀甀氀欀 瀀爀漀搀甀挀琀椀漀渀⸀ഊ ਀ⴀⴀ䄀渀渀攀ⴀ䴀愀爀椀攀ഊPS the ercipes we used were the stuffed salmon and buttered shrimps in ਀琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀 䘀攀甀搀愀氀 䜀漀甀爀洀攀琀 瀀愀洀瀀栀氀攀琀猀⸀ഊhttp://www.liripipe.com/mcg/ ਀ഊhows that for a slick transition to a crass commercial plug? ;) ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㔀 一漀瘀 ㈀　　㌀ ㄀㘀㨀㈀㐀㨀㄀　 ⴀ　㔀　　ഊFrom: "Barbara Benson" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 椀渀 䘀攀愀猀琀 ⠀眀愀猀 愀氀漀琀 漀昀 琀栀椀渀最猀⤀ഊTo: "Cooks within the SCA" ਀ഊ> When I bought for this last 12th night, I got pork butt for $.99/lb, ਀㸀 戀甀琀 琀栀攀 挀栀攀愀瀀攀猀琀 昀椀猀栀 䤀 挀漀甀氀搀 最攀琀 眀愀猀 猀愀氀洀漀渀 愀琀 ␀㐀⸀㤀㤀⼀氀戀⸀ഊ> ਀㸀 䴀愀爀最愀爀攀琀ഊ> Anybody who's actually served fish at a feast care to comment? ਀ഊGreetings, ਀ഊI have served salmon at 2 feasts, the same recipie both times. It is the ਀匀愀氀洀漀渀 䌀愀猀猀攀爀漀氀攀 爀攀挀椀瀀椀攀 昀爀漀洀 搀攀 一漀氀愀⸀ 䤀 欀渀漀眀 椀琀 栀愀猀 戀攀攀渀 瀀漀猀琀攀搀 渀甀洀攀爀漀甀猀ഊtimes to this list. The first time I served it was at a 3 day event where ਀琀栀攀爀攀 眀攀爀攀 ㈀ 昀攀愀猀琀猀⸀ 吀栀攀 洀愀椀渀 ⠀匀愀琀⤀ 渀椀最栀琀 眀愀猀 挀漀漀欀攀搀 戀礀 䴀愀攀猀琀爀漀 一椀挀挀漀氀漀 愀渀搀ഊhe also served a fish dish. I believe it was a trout in pastry. There were ਀猀攀瘀攀爀愀氀 挀漀洀洀攀渀琀猀 愀昀琀攀爀眀愀爀搀 愀戀漀甀琀 昀椀猀栀 戀攀椀渀最 猀攀爀瘀攀搀 猀甀挀挀攀猀猀昀甀氀氀礀 琀眀漀  ഊnights in a row. ਀ഊI managed the salmon by serving it as a small portion in the third course ਀愀氀漀渀最 眀椀琀栀 愀渀漀琀栀攀爀 洀攀愀琀⸀ 䤀 戀攀氀椀攀瘀攀 一椀挀挀漀氀漀 昀漀甀渀搀 愀 爀攀愀氀氀礀 最爀攀愀琀 瀀爀椀挀攀 漀渀ഊfrozen trout. I think expense is a major concern, but I also think a lot of ਀瀀攀漀瀀氀攀 愀爀攀 愀昀爀愀椀搀 漀昀 琀栀攀 愀搀搀椀琀椀漀渀愀氀 猀愀渀椀琀愀爀礀 挀漀渀挀攀爀渀猀 琀栀愀琀 愀挀挀漀洀瀀愀渀礀  ഊfish. ਀ഊThe perception is that fish, more so than the other meats, is sensitive to ਀琀攀洀瀀攀爀愀琀甀爀攀 愀渀搀 椀昀 愀 瀀攀爀猀漀渀 搀漀攀猀 渀漀琀 欀渀漀眀 眀栀愀琀 琀栀攀礀 愀爀攀 搀漀椀渀最 琀栀攀渀 瀀攀漀瀀氀攀ഊcould get really sick. This, I believe, can be gotten around by establishing ਀礀漀甀爀猀攀氀昀 愀猀 愀 最漀漀搀 挀漀漀欀 愀渀搀 最攀琀琀椀渀最 瀀攀漀瀀氀攀 琀漀 琀爀甀猀琀 琀栀愀琀 礀漀甀 眀椀氀氀 渀漀琀 瀀甀琀 愀ഊfood in front of them that is going to get them sick. Of course, all of this ਀最漀漀搀ⴀ眀椀氀氀 挀愀渀 戀攀 猀攀琀 戀愀挀欀 戀礀 琀栀攀 渀攀砀琀 挀漀漀欀 眀栀漀 猀攀渀搀猀 漀甀琀 挀栀椀挀欀攀渀 琀栀愀琀 椀猀ഊbloody at the bone. Because if you cannot even cook chicken right then there ਀椀猀 渀漀 眀愀礀 琀栀愀琀 䤀 愀洀 最漀渀渀愀 攀愀琀 礀漀甀爀 昀椀猀栀 ⠀猀瀀攀愀欀椀渀最 愀猀 琀栀攀 栀礀瀀漀琀栀攀琀椀挀愀氀  ഊfeast goer). ਀ഊ There is a fish dish out of Geuter Spise that I really want to try: ਀㄀㤀⸀ 吀栀椀猀 椀猀 愀 最漀漀搀 猀愀氀洀漀渀 搀椀猀栀⸀ഊTake a salmon, scale it, split and cut the two halves in pieces. Chop ਀瀀愀爀猀氀攀礀Ⰰ 猀愀最攀Ⰰ 琀愀欀攀 最爀漀甀渀搀 最椀渀最攀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀渀椀猀攀Ⰰ 愀渀搀 猀愀氀琀 琀漀 琀愀猀琀攀⸀  䴀愀欀攀 愀ഊcoarse dough according to the size of the pieces, sprinkle the pieces with ਀琀栀攀 猀瀀椀挀攀猀Ⰰ 愀渀搀 挀漀瘀攀爀 琀栀攀洀 挀漀洀瀀氀攀琀攀氀礀 眀椀琀栀 琀栀攀 搀漀甀最栀⸀ 䤀昀 礀漀甀 挀愀渀 昀椀琀 琀栀攀洀ഊinto a mould, then do so. In this way you can prepare pike, trout, bream, ਀愀渀搀 戀愀欀攀 攀愀挀栀 漀渀攀 椀渀 椀琀猀 漀眀渀 搀漀甀最栀⸀ 䤀昀 椀琀 椀猀 愀 洀攀愀琀ⴀ搀愀礀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 礀漀甀 挀愀渀ഊprepare chickens, partridges, pigeons, and pheasants, provided that you have ਀琀栀攀 渀漀甀氀搀猀Ⰰ 愀渀搀 昀爀礀 琀栀攀洀 椀渀 氀愀爀搀 漀爀 挀漀漀欀 琀栀攀洀 椀渀 琀栀攀椀爀 洀漀甀氀搀猀⸀ 吀愀欀攀 挀栀椀挀欀攀渀ഊbreast or other good meat, THis will improve your art of cooking even more, ਀愀渀搀 搀漀渀✀琀 漀瘀攀爀猀愀氀琀⸀ഊ ਀䜀氀愀搀 吀椀搀椀渀最猀ⰀഊSerena da Riva ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 㔀 一漀瘀 ㈀　　㌀ ㄀㠀㨀㈀㤀㨀㌀㘀 ⴀ　㔀　　ഊFrom: Morgana Abbey ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Sca-cooks at ansteorra.org ਀ഊI've noticed that the biggest problem (at least in these parts) is that, ਀琀漀漀 漀昀琀攀渀Ⰰ 琀栀攀 挀漀漀欀猀 琀爀礀 琀漀 猀攀爀瘀攀 愀 搀攀氀椀挀愀琀攀 栀漀琀 昀椀猀栀 椀渀 琀栀攀 昀椀爀猀琀ഊcourse. Now if, as is usual, things run late and feast gets pushed back, ਀礀漀甀 栀愀瘀攀 昀椀猀栀ⴀ昀氀愀瘀漀爀攀搀 猀栀椀渀最氀攀猀⸀  䤀 最漀琀 愀爀漀甀渀搀 琀栀椀猀 戀礀 猀攀爀瘀椀渀最 愀 挀漀氀搀ഊdish 2 years ago when I cooked Twelfth Night. [Trout in Orange ਀䴀愀爀椀渀愀搀攀ⴀⴀ愀搀愀瀀琀攀搀 昀爀漀洀 䴀愀爀挀攀氀氀愀 䠀愀稀愀渀⸀崀ഊ ਀匀漀 䤀 愀搀瘀椀猀攀 瀀攀漀瀀氀攀 琀漀 猀攀爀瘀攀 昀椀猀栀 挀漀氀搀 椀渀 琀栀攀 昀椀爀猀琀 挀漀甀爀猀攀 愀渀搀 猀愀瘀攀 琀栀攀ഊhot dishes for later courses when you know you have control over the ਀猀攀爀瘀椀渀最 琀椀洀攀⸀ഊ ਀䴀漀爀最愀渀愀ഊ ਀ഊDate: Wed, 5 Nov 2003 19:00:48 -0600 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: Christianity in SCA cookery. was Re: [Sca-cooks] ਀ऀ瀀爀攀ⴀ䌀漀氀甀洀戀椀愀渀昀漀漀搀猀ഊTo: "Cooks within the SCA" ਀ഊIn Oklahoma, frozen whiting is about the cheapest, $1.50-2/poundin bulk. ਀䤀✀瘀攀 猀攀爀瘀攀搀 椀琀 瀀椀挀欀氀攀搀 愀渀搀 愀猀 昀氀漀甀爀攀搀 愀渀搀 昀爀椀攀搀 昀椀氀氀攀琀猀 眀椀琀栀 愀渀 愀瀀瀀氀攀⼀眀椀渀攀ഊsauce. In all cases, the fish has disappeared. ਀ഊI've steered clear of the pickled fish in recent years because I don't have ਀愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀⸀  䤀 搀椀搀 琀栀攀 昀爀椀攀搀 昀椀氀氀攀琀猀 愀猀 愀 洀椀砀攀搀 昀椀猀栀 愀渀搀 挀栀椀挀欀攀渀 挀漀甀爀猀攀ഊto handle some of the dietary problems of the local baron and baroness. He ਀椀猀 愀氀氀攀爀最椀挀 琀漀 挀栀椀挀欀攀渀Ⰰ 猀栀攀 搀攀琀攀猀琀猀 昀椀猀栀⸀  吀栀攀 挀栀椀挀欀攀渀 眀愀猀 猀攀爀瘀攀搀 眀椀琀栀 愀渀ഊorange sauce, which led to people experimenting with the sauces on various ਀琀栀椀渀最猀 愀氀氀 琀栀爀漀甀最栀 琀栀攀 昀攀愀猀琀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Wed, 5 Nov 2003 19:10:02 -0600 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: [Sca-cooks] Fish was Christianity in SCA cookery. ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 挀漀渀昀攀猀猀椀漀渀㼀  渀攀瘀攀爀 戀攀攀渀 戀爀愀瘀攀 攀渀甀昀 琀漀 琀爀礀 愀 眀栀椀琀攀 昀椀猀栀⸀⸀⸀ 琀栀漀 瀀椀挀欀氀攀搀ഊ> herring might find a place on an 'appetizer' course one day. ਀㸀ഊ> cailte ਀ഊYears ago, I did a Scandinavian feast (back before I was seriously working ਀眀椀琀栀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀⤀ 愀渀搀 猀攀渀琀 琀栀攀 瀀椀挀欀氀攀搀 眀栀椀琀椀渀最 漀甀琀 眀椀琀栀 琀栀攀 昀椀爀猀琀 挀漀甀爀猀攀⸀ഊThe Queen had three helpings of it before the Baroness leaned over and ਀猀甀最最攀猀琀攀搀 琀栀愀琀 猀栀攀 洀椀最栀琀 眀愀渀琀 琀漀 猀愀瘀攀 爀漀漀洀 昀漀爀 琀栀攀 渀攀砀琀 琀眀漀 挀漀甀爀猀攀猀⸀ഊ ਀  吀栀攀 儀甀攀攀渀Ⰰ 栀愀瘀椀渀最 栀愀搀 愀猀 洀甀挀栀 昀漀漀搀 瀀爀攀猀攀渀琀攀搀 愀猀 洀漀猀琀 昀攀愀猀琀猀 漀昀 琀栀攀 搀愀礀Ⰰ ഊhadn't realized just how extensive the meal was. ਀ഊDo try white fish some day. The whiting fillets with the apple wine sauce ਀戀攀愀琀猀 瀀椀挀欀氀攀搀 昀椀猀栀 栀愀渀搀猀 搀漀眀渀Ⰰ 椀昀 礀漀甀 栀愀瘀攀 愀 最爀椀氀氀 猀甀爀昀愀挀攀 戀椀最 攀渀漀甀最栀 琀漀ഊpush the batches through quickly and serve straight from the grill to ਀琀栀攀 瀀氀愀琀琀攀爀 琀漀 琀栀攀 琀愀戀氀攀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Thu, 6 Nov 2003 12:18:11 -0800 (PST) ਀䘀爀漀洀㨀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀 㰀爀挀洀愀渀渀㐀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Fish at feast ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䘀爀漀洀㨀 刀甀琀栀 吀愀渀渀愀栀椀氀氀 㰀爀琀愀渀栀椀氀 愀琀 昀愀猀琀⸀渀攀琀㸀ഊ> Lady Brighid ni Chiarran (spelling--I'msorry) ਀ഊThat's okay -- I can't spell your patronymic, either. :-) ਀ഊ> served a fish in bitter orange sauce that was out of this world. ਀ഊ::blush:; Thank you. That was the Cazuela de Salmon (Casserole of ਀匀愀氀洀漀渀⤀ 昀爀漀洀 搀攀 一漀氀愀⸀ഊMy redaction and several others are in the Florilegium: ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最⼀昀椀氀攀猀⼀䘀伀伀䐀ⴀ䴀䔀䄀吀匀⼀猀愀氀洀漀渀ⴀ洀猀最⸀琀攀砀琀ഊ ਀㸀 䈀攀爀攀氀椀渀搀攀ഊ ਀䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊ ਀ഊDate: Fri, 07 Nov 2003 09:49:46 -0500 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: [Sca-cooks] Re: Whole Fish was Christianity ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀   漀栀Ⰰ 愀渀搀 琀栀攀 爀攀瀀爀漀瘀椀渀最 氀漀漀欀猀ഊ> they have gotten from a baked fish with its head still on. ਀ഊThe problem that I encountered with whole fish as a diner is that ਀瘀攀爀礀 昀攀眀 瀀攀漀瀀氀攀 欀渀漀眀 眀栀愀琀 琀漀 搀漀 眀栀攀渀 瀀爀攀猀攀渀琀攀搀 眀椀琀栀 愀 氀愀爀最攀 眀栀漀氀攀ഊbone in fish that is supposed to serve the entire table. ਀ഊThe fish arrives and sits there on the platter because few people ਀欀渀漀眀 栀漀眀 琀漀 搀攀戀漀渀攀 愀渀搀 琀栀攀渀 猀攀爀瘀攀 瀀椀攀挀攀猀 昀爀漀洀 愀 眀栀漀氀攀 昀椀猀栀⸀ 䄀氀猀漀ഊfew diners have the proper sort of knife at hand to handle a whole ਀昀椀猀栀⸀ഊ ਀䤀 眀攀渀琀 甀瀀 愀渀搀 搀漀眀渀 愀 爀漀眀 漀昀 琀愀戀氀攀猀 漀渀攀 攀瘀攀渀椀渀最 愀琀 愀 昀攀愀猀琀Ⰰ 搀攀戀漀渀椀渀最ഊseveral platters worth, so that people could or would eat the fish ਀挀漀甀爀猀攀⸀ഊ ਀䴀礀 昀攀攀氀椀渀最 眀愀猀 琀栀愀琀 椀琀 眀漀甀氀搀 栀愀瘀攀 最漀渀攀 戀愀挀欀 琀漀 琀栀攀 欀椀琀挀栀攀渀 甀渀琀漀甀挀栀攀搀 栀愀搀ഊsomeone not done it. ਀ഊJohnnae llyn Lewis ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㤀 䄀甀最 ㈀　　㔀 　㔀㨀㈀㈀㨀㈀㔀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Marcus Loidolt ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀挀愀ⴀ挀漀漀欀猀 䐀椀最攀猀琀Ⰰ 嘀漀氀 ㈀㜀Ⰰ 䤀猀猀甀攀 ㈀㔀ഊTo: sca-cooks at ansteorra.org ਀ഊBenedicte, ਀䄀戀漀琀 䨀漀栀愀渀渀 昀爀漀洀 琀栀攀 洀椀搀搀氀攀 漀昀 琀栀攀 䴀椀搀搀氀攀 栀攀爀攀Ⰰഊ ਀吀栀攀爀攀 椀猀 愀 最漀漀搀 爀甀氀攀 漀昀 琀栀甀洀戀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 愀 渀甀洀戀攀爀ഊof period sources, to have three 'meats' Fish, Fowl, ਀䘀椀攀氀搀⸀ 䤀昀 愀 最甀攀猀琀 挀愀渀✀琀 攀愀琀 昀爀漀洀 漀渀攀Ⰰ 琀栀攀礀 挀愀渀 昀爀漀洀ഊanother. Granted the Fish might be preserved as salted ਀漀爀 欀椀瀀瀀攀爀攀搀 ⠀䠀攀爀爀椀渀最 猀攀攀洀猀 琀漀 戀攀 琀栀攀 昀愀瘀漀爀椀琀攀ഊhere...long story inserted, long ago I was doing my ਀猀攀挀漀渀搀㼀㼀 䘀攀愀猀琀Ⰰ 愀渀搀 眀愀猀 搀攀琀攀爀洀椀渀攀搀 琀漀 猀攀爀瘀攀 猀漀洀攀 猀漀爀琀ഊof fish, indeed kippered herring. I was warned that no ਀漀渀攀 眀漀甀氀搀 攀愀琀 椀琀 愀渀搀 琀栀愀琀 琀栀攀 戀愀爀漀渀礀 眀漀甀氀搀 渀漀琀 瀀愀礀 昀漀爀ഊit! Okay says I, it'll be served as on table with the ਀挀爀甀搀椀琀攀猀 愀渀搀 䤀✀氀氀 瀀愀礀 昀漀爀 椀琀 昀爀漀洀 洀礀 漀眀渀 瀀漀挀欀攀琀℀ഊSo it happened, the feeding frenzy and piracy that ਀漀挀挀甀爀爀攀搀 椀猀 猀琀椀氀氀 琀愀氀欀攀搀 愀戀漀甀琀Ⰰ 琀栀漀猀攀 琀愀戀氀攀猀 琀栀愀琀ഊliked it (and there were three that were really hooked ਀漀渀 椀琀⤀ 猀琀漀氀攀 昀爀漀洀 琀栀漀猀攀 琀栀愀琀 攀椀琀栀攀爀 搀椀搀渀✀琀 氀椀欀攀 椀琀Ⰰഊwhich is fine, and from those that were just a little ਀琀漀 猀氀漀眀 琀漀 爀攀挀漀最渀椀稀攀 眀栀愀琀 琀栀攀礀 栀愀搀 椀渀 昀爀漀渀琀 漀昀 琀栀攀洀℀℀ഊLOL, Then they tried to bribe head table out of their ਀昀椀猀栀 琀漀漀℀℀ 匀椀渀挀攀 琀栀攀渀 渀漀 漀渀攀 攀瘀攀爀 爀攀愀氀氀礀 挀漀洀瀀氀愀椀渀猀ഊabout me serving kippered herring (or any other fish) ਀愀琀 洀礀 昀攀愀猀琀猀⸀ഊ ਀䨀漀栀愀渀渀 瘀漀渀 䴀攀琀琀攀渀ഊ ਀ഊDate: Fri, 12 Aug 2005 17:08:58 +1200 ਀䘀爀漀洀㨀 䄀搀攀氀攀 搀攀 䴀愀椀猀椀攀爀攀猀 㰀氀愀搀礀愀搀攀氀攀 愀琀 瀀愀爀愀搀椀猀攀⸀渀攀琀⸀渀稀㸀ഊSubject: Re: [Sca-cooks] fish at SCA feasts ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ> I keep hearing this phrase about not eating fish, but I've heard many ਀㸀 漀琀栀攀爀 挀漀洀洀攀渀琀猀 琀漀 琀栀攀 挀漀渀琀爀愀爀礀⸀ 䴀攀㼀 䤀✀搀 氀漀瘀攀 琀漀 猀攀攀 愀 氀漀琀 洀漀爀攀Ⰰ 眀攀氀氀ⴀഊ> prepared fish at SCA feasts. ਀ഊI served escabeche (fish poached in wine and vinegar and allowed to cool ਀愀渀搀 樀攀氀氀礀 椀渀 椀琀✀猀 挀漀漀欀椀渀最 氀椀焀甀椀搀ⴀⴀ 搀攀氀椀挀椀漀甀猀⤀ 愀琀 愀 昀攀愀猀琀 漀渀挀攀⸀  䄀 琀栀椀爀搀ഊof the dishes (I serve in messes) were essentially untouched (from the ਀琀愀戀氀攀猀 眀椀琀栀 琀栀攀 礀漀甀渀最攀猀琀 愀渀搀 氀攀愀猀琀 愀搀瘀攀渀琀甀爀漀甀猀 攀愀琀攀爀猀Ⰰ 䤀 最甀攀猀猀⤀⸀  吀栀攀ഊother two-thirds were scraped (and in one or two cases licked, I ਀猀甀猀瀀攀挀琀⤀ 挀氀攀愀渀⸀  䤀✀搀 挀攀爀琀愀椀渀氀礀 猀攀爀瘀攀 椀琀 愀最愀椀渀⸀  䤀✀瘀攀 愀氀猀漀 栀愀搀 猀愀氀洀漀渀Ⰰഊtrout, mussels, and plain fried fish at feasts and I don't remember ਀愀渀礀漀渀攀 挀漀洀瀀氀愀椀渀椀渀最⸀  䤀✀搀 最漀 猀漀 昀愀爀 愀猀 琀漀 猀愀礀 琀栀愀琀 昀椀猀栀 椀猀 焀甀椀琀攀 瀀漀瀀甀氀愀爀⸀ഊ ਀㸀 匀漀Ⰰ 栀愀猀 愀渀礀漀渀攀 猀攀爀瘀攀搀 攀攀氀㼀 䠀漀眀 眀攀氀氀 搀椀搀 椀琀 最漀 漀瘀攀爀㼀 匀漀 昀愀爀Ⰰ 䤀✀瘀攀 漀渀氀礀ഊ> had eel out of a can. ਀ഊI don't think I have, but it would probably go down just fine-- smoked ਀昀爀攀猀栀眀愀琀攀爀 攀攀氀 琀攀渀搀猀 琀漀 戀攀 猀攀攀渀 愀猀 愀 琀爀攀愀琀 栀攀爀攀 ⠀一攀眀 娀攀愀氀愀渀搀⤀⸀  䤀 搀漀渀✀琀ഊthink I've seen unsmoked eel for sale, but you can fish them out of any ਀猀琀爀攀愀洀 愀渀礀眀愀礀⸀ഊ-- ਀䄀搀攀氀攀 搀攀 䴀愀椀猀椀攀爀攀猀ഊ ਀ഊDate: Sat, 13 Aug 2005 20:48:49 -0400 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀猀栀 愀琀 匀䌀䄀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊOn Aug 12, 2005, at 12:50 AM, Stefan li Rous wrote: ਀㸀㸀 䤀 眀愀猀 眀愀爀渀攀搀 琀栀愀琀 渀漀ഊ>> one would eat it and that the barony would not pay for it! ਀㸀ഊ> I keep hearing this phrase about not eating fish, but I've heard ਀㸀 洀愀渀礀 漀琀栀攀爀 挀漀洀洀攀渀琀猀 琀漀 琀栀攀 挀漀渀琀爀愀爀礀⸀ 䴀攀㼀 䤀✀搀 氀漀瘀攀 琀漀 猀攀攀 愀 氀漀琀ഊ> more, well-prepared fish at SCA feasts. ਀ഊWe serve fish pretty frequently at our feasts, but we live near the ਀漀挀攀愀渀Ⰰ 眀栀椀挀栀 洀愀欀攀猀 猀攀愀昀漀漀搀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 愀渀搀 愀氀猀漀 瀀爀漀戀愀戀氀礀 栀攀氀瀀猀ഊprovide a receptive crowd. Favorite period fish dishes include ਀挀甀洀椀渀愀搀攀 搀攀 瀀漀椀猀猀漀渀猀 昀爀漀洀 吀愀椀氀氀攀瘀攀渀琀 愀渀搀⼀漀爀 䰀攀 洀攀渀愀最椀攀爀Ⰰ 愀渀礀 漀昀ഊseveral egredouce recipes, saumon gentil from, IIRC, The Forme of ਀䌀甀爀礀Ⰰ 愀渀搀 愀 ㄀㜀琀栀ⴀ挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 洀甀猀猀攀氀 爀攀挀椀瀀攀 眀栀漀猀攀 猀漀甀爀挀攀 䤀 昀漀爀最攀琀ഊ(but can probably locate) whose product is virtually ਀椀渀搀椀猀琀椀渀最甀椀猀栀愀戀氀攀 昀爀漀洀 洀漀搀攀爀渀 洀漀甀氀攀猀 洀愀爀椀渀椀攀爀攀⸀ഊ ਀㸀 匀漀Ⰰ 栀愀猀 愀渀礀漀渀攀 猀攀爀瘀攀搀 攀攀氀㼀 䠀漀眀 眀攀氀氀 搀椀搀 椀琀 最漀 漀瘀攀爀㼀 匀漀 昀愀爀Ⰰ 䤀✀瘀攀ഊ> only had eel out of a can. ਀ഊSmoked eel is exceptional. I've never served eel at an event, but I ਀瘀愀最甀攀氀礀 爀攀挀愀氀氀 琀栀愀琀 愀氀ⴀ匀愀礀礀椀搀 刀愀猀 愀氀 娀椀戀 猀攀爀瘀攀搀 猀漀洀攀 欀椀渀搀 漀昀ഊcrustades for a fish day that involved salmon and eels, on at least ਀漀渀攀 漀挀挀愀猀椀漀渀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sat, 13 Aug 2005 18:50:19 -0700 (PDT) ਀䘀爀漀洀㨀 䄀氀攀砀愀 㰀洀礀猀琀椀挀最礀瀀猀礀㄀　　㠀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] fish at SCA feasts ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀 栀攀氀瀀攀搀 眀椀琀栀 愀 昀攀愀猀琀 漀瘀攀爀 椀渀 䌀愀椀搀 琀栀愀琀 猀攀爀瘀攀搀 䴀甀猀猀攀氀猀ഊand also had a smoked salmon dish that had a mustard ਀猀愀甀挀攀 漀渀 椀琀⸀  䤀 愀洀 渀漀琀 漀渀攀 昀漀爀 洀漀猀琀 猀攀愀昀漀漀搀⸀ഊ(occasionally shrimp, scallops and very picky about ਀爀攀最甀氀愀爀 昀椀猀栀⤀⸀  䤀 搀椀搀 渀漀琀 琀爀礀 琀栀攀 洀甀猀猀攀氀猀Ⰰ 戀甀琀 洀愀渀礀ഊpeople enjoyed them. The salmon, I tried that, and ਀昀漀爀 昀椀猀栀Ⰰ 椀琀 眀愀猀 瀀爀攀琀琀礀 礀甀洀洀礀⸀  䤀 搀漀渀✀琀 琀栀椀渀欀 眀攀 栀愀搀ഊmuch left over. ਀ഊAlexa ਀一漀眀 椀渀 嘀䄀ഊ ਀ഊDate: Sat, 13 Aug 2005 20:54:27 -0700 ਀䘀爀漀洀㨀 ∀一椀挀欀 匀愀猀猀漀∀ 㰀最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: RE: [Sca-cooks] fish at SCA feasts ਀吀漀㨀 ∀✀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀✀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀ⴀⴀⴀⴀⴀ伀爀椀最椀渀愀氀 䴀攀猀猀愀最攀ⴀⴀⴀⴀⴀഊ<<<>>> ਀ഊDid grilled, stuffed eels at my last feast in Meridies a couple of years ਀愀最漀Ⰰ 愀猀 愀 猀漀爀琀 漀昀 琀愀猀琀攀爀 搀椀猀栀⸀  吀栀漀猀攀 眀栀漀 琀爀椀攀搀 椀琀 眀攀爀攀 瀀氀攀愀猀攀搀 愀渀搀 挀愀氀氀椀渀最ഊfor more. Some adventurous folks who never tried it, gave it a go. It was a ਀瀀氀攀愀猀愀渀琀 眀愀礀 琀漀 椀渀琀爀漀搀甀挀攀 琀栀攀 搀椀猀栀Ⰰ 愀渀搀 栀愀瘀攀 洀攀 椀渀琀攀爀愀挀琀 眀椀琀栀 洀礀 最甀攀猀琀猀ഊwhile my expert kitchen hands kept the feast moving. ਀ഊWeird food as a 'try if you'd like' can be inviting and less pressure ਀䘀漀爀 琀栀攀 挀甀爀椀漀甀猀⸀ഊ ਀吀栀攀渀 琀栀攀爀攀 眀愀猀 琀栀攀 爀漀愀猀琀攀搀 漀爀愀渀最攀 猀愀氀洀漀渀 匀攀爀攀渀愀 搀攀 刀椀瘀愀 昀漀椀猀琀攀搀 漀昀昀 琀漀 栀甀最攀ഊsuccess at the 'feast of the twice-cooked dishes' :o) ਀ഊniccolo difrancesco ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㄀ 䄀甀最 ㈀　　㠀 　　㨀㈀㈀㨀　㘀 䜀䴀吀ഊFrom: "morgana.abbey at juno.com" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀甀戀樀攀挀琀㨀 刀攀㨀  欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: sca-cooks at lists.ansteorra.org ਀ഊThe best way to put fish in the first course is to serve it cold. When I planned my first feast, I got a lot of static about the fish course. Mostly it was that 1) no one would eat fish and 2) it will be dried out. ਀ഊWell, if you try to put a hot dish in the first course and something (royalty) delays the start of feast, yes it will be fish-flavored shingles hitting the tables. A cold dish went over so well that one half of one portion was all that came back to the kitchen. ਀ഊSave the hot dish for the second course. You just need to time it so that you're firing the fish as the first course is going out. ਀ഊMorgana ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㄀ 䄀甀最 ㈀　　㠀 　㤀㨀　㤀㨀㈀㈀ ⴀ　㘀　　ഊFrom: "Kathleen A Roberts" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀甀戀樀攀挀琀㨀 刀攀㨀  欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: Cooks within the SCA ਀ഊOn Thu, 21 Aug 2008 00:22:06 GMT ਀  ∀洀漀爀最愀渀愀⸀愀戀戀攀礀 愀琀 樀甀渀漀⸀挀漀洀∀ 㰀洀漀爀最愀渀愀⸀愀戀戀攀礀 愀琀 樀甀渀漀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ<<< The best way to put fish in the first course is to serve ਀椀琀 挀漀氀搀⸀  圀栀攀渀 䤀 瀀氀愀渀渀攀搀 洀礀 昀椀爀猀琀 昀攀愀猀琀Ⰰ 䤀 最漀琀 愀 氀漀琀 漀昀 ഊstatic about the fish course. Mostly it was that 1) ਀渀漀漀渀攀 眀漀甀氀搀 攀愀琀 昀椀猀栀 愀渀搀  ㈀⤀ 椀琀 眀椀氀氀 戀攀 搀爀椀攀搀 漀甀琀⸀ 㸀㸀㸀ഊ ਀椀 洀愀欀攀 氀椀琀琀氀攀 猀愀氀洀漀渀 琀愀爀琀氀攀琀猀 ⠀瀀椀最最礀ⴀ瀀椀攀 猀栀愀瀀攀搀⤀ 琀栀愀琀 挀愀渀 ഊbe served hot or cold, usually cold, on the appetizer ਀琀爀愀礀⸀   洀愀渀礀 最漀 漀甀琀Ⰰ 渀漀渀攀 挀漀洀攀 戀愀挀欀⸀ഊ ਀挀愀椀氀琀攀ഊ ਀ഊDate: Thu, 21 Aug 2008 14:41:05 -0500 ਀䘀爀漀洀㨀 ∀漀琀猀椀猀琀漀∀ 㰀漀琀猀椀猀琀漀 愀琀 猀漀挀欀攀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Subject: Re: kitchen tips ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀愀欀攀 琀栀攀 ∀渀漀 漀渀攀 眀椀氀氀 攀愀琀 昀椀猀栀∀ 漀爀 ∀昀椀最栀琀攀爀猀 漀渀氀礀 眀愀渀琀 洀攀愀琀∀ 眀椀琀栀 愀 挀甀瀀 漀昀ഊsalt. ਀ഊOne year I autocrated, I also assisted the Head Cook. We serve fish (pickled ਀栀攀爀爀椀渀最 ⴀ 愀瀀瀀攀琀椀稀攀爀猀Ⰰ 戀爀漀椀氀攀搀 猀愀氀洀漀渀ⴀ ㈀渀搀 挀漀愀爀猀攀⤀⸀ 倀攀漀瀀氀攀 愀琀攀 椀琀 愀氀氀Ⰰ 攀瘀攀渀ഊthe fighters. The only leftovers we had was the bashed neeps, fattigmann ਀挀漀漀欀椀攀猀 愀渀搀 猀琀爀愀眀戀攀爀爀礀 瀀甀搀搀椀渀最⸀ 吀栀攀 氀愀琀琀攀爀 琀眀漀 眀攀渀琀 琀漀 琀栀攀 瀀漀猀琀 爀攀瘀攀氀⸀ഊ ਀䐀攀ഊ ਀ഊDate: Thu, 21 Aug 2008 15:44:00 -0400 ਀䘀爀漀洀㨀 攀甀爀椀漀氀 㰀攀甀爀椀漀氀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Subject: Re: kitchen tips ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀 栀愀瘀攀 猀攀爀瘀攀搀 戀漀琀栀 匀栀爀椀洀瀀 ☀ 匀愀氀洀漀渀 猀甀挀挀攀猀猀昀甀氀氀礀 椀渀 琀栀攀 猀攀挀漀渀搀 挀漀甀爀猀攀 漀昀 愀ഊfeast. The shrimp have been served both cold and hot. The salmon was ਀愀挀琀甀愀氀氀礀 戀愀欀攀搀 眀栀漀氀攀 愀渀搀 搀椀猀瀀氀愀礀攀搀 眀栀漀氀攀 椀渀 昀爀漀渀琀 漀昀 栀椀最栀 琀愀戀氀攀 愀渀搀 猀攀爀瘀攀搀ഊfrom there to the tables. ਀ഊEuriol ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 　㠀㨀㔀㤀㨀㄀㘀 ⴀ　㐀　　ഊFrom: "Kerri Martinsen" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀甀戀樀攀挀琀㨀 刀攀㨀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: sca-cooks at lists.ansteorra.org ਀ഊbut at what point to you try to hold to period menus? ਀䴀漀猀琀 琀栀愀琀 䤀 栀愀瘀攀 猀攀攀渀 ⠀眀攀氀氀Ⰰ 䤀琀愀氀椀愀渀⤀ 猀琀愀爀琀 眀椀琀栀 氀椀最栀琀攀爀 昀漀漀搀  ⴀ 昀椀猀栀 ⴀ 愀渀搀ഊend with the "big heavy food" ਀ഊI did sea bass first (well, after soup) in my last feast mainly BECAUSE I ਀眀愀渀琀攀搀 琀漀 戀攀 猀甀爀攀 椀琀 眀漀甀氀搀 愀氀氀 戀攀 攀愀琀攀渀⸀  䤀 搀椀搀渀✀琀 挀愀爀攀 猀漀 洀甀挀栀 椀昀 挀栀椀挀欀攀渀ഊgot thrown away, but the sea bass? Not that there was any of it left ਀愀渀礀眀愀礀⸀⸀攀瘀攀渀 琀栀攀 瀀氀愀琀攀猀 挀愀洀攀 戀愀挀欀 挀氀攀愀渀⸀ഊ ਀䤀 猀攀渀琀 琀栀攀 昀椀猀栀 琀漀 琀栀攀 琀愀戀氀攀 椀渀 瀀愀爀挀栀洀攀渀琀 攀渀瘀攀氀漀瀀攀猀⸀  吀栀攀爀攀 椀猀 猀漀洀攀ഊdocumentation for cooking food in paper packs (albeiet not much) but I ran ਀眀椀琀栀 椀琀⸀  吀栀攀 椀搀攀愀 漀昀 栀愀瘀椀渀最 䠀伀吀 昀椀猀栀 愀琀 琀栀攀 琀愀戀氀攀 眀愀猀 愀 洀甀挀栀 搀攀猀椀爀攀搀 漀渀⸀ഊ ਀嘀椀琀栀愀ഊ ਀伀渀 㠀⼀㈀㈀⼀　㠀Ⰰ 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 㰀愀栀爀攀渀猀栀愀瘀 愀琀 礀愀栀漀漀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ<<< I never put expensive foods on the first course because that is when your ਀搀椀渀攀爀猀 眀椀氀氀 戀攀 琀栀攀椀爀 栀甀渀最爀椀攀猀琀⸀  䤀 愀氀眀愀礀猀 瀀甀琀 挀栀椀挀欀攀渀 愀渀搀 漀琀栀攀爀 昀漀眀氀 搀椀猀栀攀猀ഊin the first course. Beef and other meats in the second course and fish in ਀琀栀攀 琀栀椀爀搀 挀漀甀爀猀攀 戀攀挀愀甀猀攀 䤀 挀愀渀 戀甀礀 愀 氀漀琀 氀攀猀猀 戀攀挀愀甀猀攀 戀礀 琀栀攀渀 琀栀攀 搀椀渀攀爀猀ഊwill be very full and will only want a bite or two of anything. ਀ഊHuette >>> ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㔀 䄀甀最 ㈀　　㠀 　㘀㨀㈀㌀㨀　㘀 ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: "Cooks within the SCA" ਀ഊI've served pickled whiting, baked whiting and fried whiting and been ਀瀀氀攀愀猀愀渀琀氀礀 猀甀爀瀀爀椀猀攀搀 眀栀攀渀 琀栀攀礀 搀椀猀愀瀀瀀攀愀爀攀搀⸀  䤀✀瘀攀 愀氀猀漀 猀攀爀瘀攀搀 猀愀氀洀漀渀Ⰰ 猀洀漀欀攀搀 ഊand poached, without problem, although there was one feast where some of the ਀琀愀戀氀攀猀 昀愀椀氀攀搀 琀漀 爀攀愀氀椀稀攀 琀栀攀爀攀 眀攀爀攀 琀眀漀 猀椀搀攀猀 琀漀 愀 猀愀氀洀漀渀⸀  䤀✀洀 昀愀椀爀氀礀 ഊsparing with fish because it can be a budget buster in Oklahoma, but it is ਀眀攀氀氀 爀攀挀攀椀瘀攀搀 眀栀攀渀 䤀 搀漀 猀攀爀瘀攀 椀琀⸀ഊ ਀䘀漀爀 猀攀瘀攀爀愀氀 礀攀愀爀猀Ⰰ 眀攀 栀愀搀 愀 䈀愀爀漀渀 眀栀漀 挀漀甀氀搀渀✀琀 攀愀琀 挀栀椀挀欀攀渀 愀渀搀 愀 䈀愀爀漀渀攀猀猀 ഊwho detested fish, so I would divide a course between chicken and fish to ਀洀攀攀琀 琀栀攀椀爀 爀攀焀甀椀爀攀洀攀渀琀猀⸀  䄀琀 漀渀攀 昀攀愀猀琀 䤀 猀攀爀瘀攀搀 挀栀椀挀欀攀渀 眀椀琀栀 漀爀愀渀最攀 猀愀甀挀攀 ഊand fried whiting with an apple and wine sauce. I later found out that the ਀猀愀甀挀攀猀 眀攀爀攀 瘀攀爀礀 瀀漀瀀甀氀愀爀Ⰰ 琀栀愀琀 瀀攀漀瀀氀攀 眀攀爀攀 瀀氀愀礀椀渀最 洀椀砀 愀渀搀 洀愀琀挀栀 眀椀琀栀 琀栀攀 ഊsauces on other food and that some people tried them on the roast beef in ਀琀栀攀 渀攀砀琀 挀漀甀爀猀攀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Mon, 25 Aug 2008 12:56:48 -0700 (PDT) ਀䘀爀漀洀㨀 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 㰀愀栀爀攀渀猀栀愀瘀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] fish at feasts ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 猀攀爀瘀攀搀 猀愀氀洀漀渀 愀琀 猀攀瘀攀爀愀氀 漀昀 洀礀 戀愀渀焀甀攀琀猀 栀攀爀攀 椀渀 䄀渀最攀氀猀 愀渀搀 椀琀 愀氀眀愀礀猀 栀愀猀 戀攀攀渀 爀攀挀攀椀瘀攀搀 瘀攀爀礀 眀攀氀氀⸀  䤀 栀愀瘀攀 栀愀搀 猀攀瘀攀爀愀氀 瀀攀漀瀀氀攀 琀攀氀氀 洀攀 琀栀愀琀 琀栀攀礀 甀猀甀愀氀氀礀 栀愀琀攀 昀椀猀栀Ⰰ 戀甀琀 琀栀攀礀 氀漀瘀攀搀 栀漀眀 䤀 洀愀搀攀 椀琀⸀  䤀⸀攀⸀ 倀漀愀挀栀攀搀 椀渀 戀攀攀爀 眀椀琀栀 瀀愀爀猀氀攀礀Ⰰ 爀漀猀攀洀愀爀礀 愀渀搀 琀栀礀洀攀⸀  䘀漀爀 琀栀漀猀攀 漀昀 礀漀甀 眀栀漀 眀愀渀琀 琀栀攀 爀攀挀椀瀀攀Ⰰ 挀栀攀挀欀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀Ⰰ 愀猀 䤀 栀愀瘀攀 愀氀爀攀愀搀礀 瀀漀猀琀攀搀 椀琀 栀攀爀攀 琀眀漀 漀爀 琀栀爀攀攀 琀椀洀攀猀⸀ഊ ਀䠀甀攀琀琀攀ഊ ਀ഊDate: Thu, 20 Nov 2008 14:38:56 -0500 ਀䘀爀漀洀㨀 ∀䔀甀爀椀漀氀 漀昀 䰀漀琀栀椀愀渀∀ 㰀攀甀爀椀漀氀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 ∀✀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀✀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㰀㰀㰀 䠀愀瘀攀 礀漀甀 攀瘀攀爀 猀攀爀瘀攀搀 昀椀猀栀 愀琀 愀 昀攀愀猀琀㼀 䠀漀眀㼀 䠀漀眀 眀愀猀 椀琀 爀攀挀攀椀瘀攀搀㼀ഊ ਀䴀愀搀栀愀瘀椀ഊAn Crosaire, Trimaris >>> ਀ഊI have served whole roasted salmon at feast. The salmon was then brought out whole to high table where it was cut and served out onto plates to be served at each table. I served it with Cameline Sauce on the side. Carving the fish in front of high table was, at least I thought, a nice way to present it. The bones are big enough that it was easy to eliminate most of them before it got served to a table. I have also served shrimp (dressed in vinegar) and red snapper (served with red wine sauce) successfully at feasts. I would recommend that you portion no more than 2oz of fish/seafood per person. I'll add that there was no leftovers of any of these dishes. I also did a butter fried shrimp recipe where it was dressed in seasoned flour before it was fried, then fresh ginger was grated right over the top. ਀ഊEuriol ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㐀㨀㐀　㨀㄀㤀 ⴀ　㔀　　ഊFrom: Gretchen Beck ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊ--On Thursday, November 20, 2008 2:29 PM -0500 jimandandi at cox.net wrote: ਀ഊ<<< I am dallying with the idea of serving fish at a feast I'm doing in ਀䘀攀戀爀甀愀爀礀Ⰰ 戀愀猀攀搀 漀渀 䌀栀椀焀愀爀琀 愀渀搀 䴀攀渀愀最椀攀爀 漀昀 倀愀爀椀猀⸀ 圀栀愀琀 䤀 眀漀甀氀搀 氀漀瘀攀 琀漀 搀漀ഊis a whole roast fish "swimming" on a bed of decorated rice, with green ਀猀漀爀爀攀氀 瘀攀爀樀甀椀挀攀 漀渀 琀漀瀀 愀渀搀 猀瀀爀椀渀欀氀攀搀 眀椀琀栀 猀洀愀氀氀 眀栀漀氀攀 猀栀爀椀洀瀀⸀ 䤀 栀愀瘀攀 戀攀攀渀ഊwarned away from doing this dish because "people don't eat fish at ਀昀攀愀猀琀猀∀ 愀渀搀 ∀眀栀愀琀 愀戀漀甀琀 琀栀攀 戀漀渀攀猀㼀∀⸀ 匀漀⸀ഊ ਀䠀愀瘀攀 礀漀甀 攀瘀攀爀 猀攀爀瘀攀搀 昀椀猀栀 愀琀 愀 昀攀愀猀琀㼀 䠀漀眀㼀 䠀漀眀 眀愀猀 椀琀 爀攀挀攀椀瘀攀搀㼀ഊ ਀䤀昀 礀漀甀 栀愀瘀攀 渀漀琀Ⰰ 眀漀甀氀搀 礀漀甀 氀椀欀攀 琀漀㼀 㸀㸀㸀ഊ ਀圀攀✀爀攀 椀渀 愀 氀愀渀搀氀漀挀欀攀搀 愀爀攀愀 眀栀攀爀攀 昀椀猀栀 椀猀 渀漀琀 愀 渀漀爀洀愀氀 瀀愀爀琀 漀昀 琀栀攀 攀瘀攀爀礀搀愀礀ഊdiet (except for the ubiquitous fried fish sandwich), so we heard something ਀漀昀 琀栀攀 猀愀洀攀 琀栀椀渀最⸀ഊ ਀吀栀愀琀 猀愀椀搀Ⰰ 䤀✀瘀攀 猀攀爀瘀攀搀 愀 挀漀甀瀀氀攀 漀昀 昀椀猀栀 搀椀猀栀攀猀 愀琀 昀攀愀猀琀猀 ⴀⴀ 眀椀琀栀ഊconsiderable success. There were some people who didn't eat it, and some ਀眀栀漀 搀椀搀渀✀琀 氀椀欀攀 椀琀Ⰰ 戀甀琀 洀漀猀琀 瀀攀漀瀀氀攀 戀漀琀栀 愀琀攀 愀渀搀 氀椀欀攀搀⸀ 䤀✀氀氀 愀氀眀愀礀猀 爀攀最爀攀琀ഊthe day I didn't save some of the calamari side dish (served after the ਀洀愀渀渀攀爀 搀攀猀挀爀椀戀攀搀 椀渀 倀氀愀琀椀渀愀⤀⸀ ∀䤀✀氀氀 最攀琀 瀀氀攀渀琀礀 戀愀挀欀Ⰰ 瀀攀漀瀀氀攀 漀渀氀礀 猀愀洀瀀氀攀ഊwierd food". Not a bite, not a drip, not a drab came back to the kitchen. ਀䄀渀漀琀栀攀爀 戀椀最 猀甀挀挀攀猀猀 眀愀猀 愀 昀椀氀攀琀 ⠀攀猀猀攀渀琀椀愀氀氀 愀 ㄀⼀㈀ 漀昀 琀栀攀 昀椀猀栀 猀氀愀戀Ⰰഊdeskinned and deboned -- as you buy it at the warehouse club) of salmon ਀爀漀愀猀琀攀搀 漀渀 愀 最爀椀氀氀 琀栀攀渀 瀀漀愀挀栀攀搀 椀渀 眀椀渀攀 猀攀爀瘀攀搀 眀椀琀栀 愀 氀漀渀最 瀀攀瀀瀀攀爀 猀愀甀挀攀⸀  䤀ഊthink your plan sounds lovely. ਀ഊThe trick is to make sure that fish isn't the only thing for people to eat, ਀愀渀搀 琀栀愀琀 琀栀攀爀攀 愀爀攀 琀栀椀渀最猀 琀漀 攀愀琀 琀栀愀琀 琀栀攀 昀椀猀栀 栀愀猀渀✀琀 琀漀甀挀栀攀搀⸀  䄀渀漀琀栀攀爀ഊtrick is, if it's supposed to be served hot, make sure it hits the table ਀瀀椀瀀椀渀最 栀漀琀⸀ 䰀甀欀攀眀愀爀洀 愀渀搀 洀漀猀琀氀礀 挀漀氀搀 昀椀猀栀 琀栀愀琀 椀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 栀漀琀 椀猀ഊjust, well, yuck... Put out little plates for the bones -- people are ਀猀洀愀爀琀Ⰰ 琀栀攀礀✀氀氀 昀椀最甀爀攀 漀甀琀 眀栀愀琀 琀漀 搀漀 眀椀琀栀 琀栀攀洀 ⠀愀昀琀攀爀 愀氀氀Ⰰ 琀栀攀礀 搀漀 椀琀 眀椀琀栀ഊchicken on a regular basis). ਀ഊtoodles, margaret ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㐀㨀㔀　㨀㌀　 ⴀ　㔀　　ഊFrom: ranvaig at columbus.rr.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊ<<< Have you ever served fish at a feast? How? How was it received? >>> ਀ഊI wasn't the head cook, but a few years ago, one of our local feasts served a whole salmon to each table. Salmon has rather big bones, and the meat is easily separated. Some tables picked the bones clean, a couple didn't seem to notice that the fish had two sides, one table hardly touched it. Most were in between. Overall, they ate about 75% what was served. During cleanup, I picked apart the carcasses and took the leftovers home. :) ਀ഊFish won't stand reheating or even being kept hot for long, when its ready you have to serve it quickly. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㔀㨀　㐀㨀　㠀 ⴀ　㔀　　ഊFrom: ranvaig at columbus.rr.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊ<<< I wasn't the head cook, but a few years ago, one of our local feasts served a whole salmon to each table. >>> ਀ഊAlso she got them at $0.99 a pound, each fish was probably 4 pounds, well over the suggested 2 oz per person. With current fish prices 2 oz would seem enough to serve. Allowing for the bones, for a table of 8, maybe 20 oz for a whole fish. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㐀㨀㄀　㨀㄀㤀 ⴀ　㘀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: "Cooks within the SCA" ਀ഊI have served poached salmon, pickled whiting, and, most recently, lightly ਀昀氀漀甀爀攀搀Ⰰ 昀爀椀攀搀 眀栀椀琀椀渀最 昀椀氀攀琀猀 眀椀琀栀 愀渀 愀瀀瀀氀攀 愀渀搀 眀椀渀攀 猀愀甀挀攀 漀渀 琀栀攀 猀椀搀攀⸀  䄀氀氀 ഊwere well received and I had no leftovers. That being said, all of these ਀眀攀爀攀 瀀爀攀瀀愀爀攀搀 椀渀 眀愀礀猀 琀栀愀琀 眀攀爀攀 渀漀琀 甀渀昀愀洀椀氀椀愀爀 琀漀 琀栀攀 瀀攀漀瀀氀攀 愀琀 琀栀攀 昀攀愀猀琀Ⰰ ഊnot everyone was enamored of the dishes, and I would have had half the ਀猀愀氀洀漀渀 挀漀洀攀 戀愀挀欀 攀砀挀攀瀀琀 琀栀愀琀 猀漀洀攀漀渀攀 爀攀愀氀椀稀攀搀 琀栀愀琀 愀 眀栀漀氀攀 猀愀氀洀漀渀 栀愀猀 琀眀漀 ഊsides. ਀ഊThe whiting filets with the wine sauce were served with a chicken in orange ਀猀愀甀挀攀Ⰰ 戀攀挀愀甀猀攀 琀栀攀 䈀愀爀漀渀 挀漀甀氀搀 攀愀琀 昀椀猀栀Ⰰ 戀甀琀 渀漀琀 挀栀椀挀欀攀渀Ⰰ 愀渀搀 琀栀攀 䈀愀爀漀渀攀猀猀 ഊjust the opposite. Having two meats and two sauces together in the same ਀挀漀甀爀猀攀 洀愀搀攀 昀漀爀 猀漀洀攀 椀渀琀攀爀攀猀琀椀渀最 攀砀瀀攀爀椀洀攀渀琀愀琀椀漀渀 愀琀 琀愀戀氀攀⸀ഊ ਀吀栀攀爀攀 愀爀攀 愀氀眀愀礀猀 瀀攀漀瀀氀攀 眀栀漀 眀椀氀氀 攀愀琀 昀椀猀栀 愀琀 昀攀愀猀琀猀Ⰰ 猀漀 ∀瀀攀漀瀀氀攀 搀漀渀✀琀 攀愀琀 ഊfish at feasts" is in error. What people don't want is badly prepared fish. ਀䄀猀 昀漀爀 琀栀攀 戀漀渀攀猀Ⰰ 猀攀氀攀挀琀 礀漀甀爀 昀椀猀栀 愀渀搀 洀愀渀渀攀爀 漀昀 瀀爀攀瀀愀爀愀琀椀漀渀 琀漀 洀椀渀椀洀椀稀攀 琀栀攀 ഊproblem. I do try to keep from being too outre in the preparation. And I ਀洀愀欀攀 猀甀爀攀 琀栀攀 昀椀猀栀 椀猀 漀渀攀 搀椀猀栀 椀渀 洀愀渀礀Ⰰ 猀漀 椀琀 挀愀渀 戀攀 戀礀瀀愀猀猀攀搀 戀礀 愀渀礀漀渀攀 眀栀漀 ഊdoesn't want it. ਀ഊThe question I would ask myself is, "is the idea of presenting my audience ਀眀椀琀栀 愀 眀栀漀氀攀 昀椀猀栀 眀椀琀栀 琀栀攀 栀攀愀搀 漀渀 最漀椀渀最 琀漀 甀瀀猀攀琀 琀栀攀洀㼀∀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Thu, 20 Nov 2008 15:20:25 -0500 ਀䘀爀漀洀㨀 ∀䔀甀爀椀漀氀 漀昀 䰀漀琀栀椀愀渀∀ 㰀攀甀爀椀漀氀 愀琀 瀀琀搀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 ∀✀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀✀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀栀攀 猀愀氀洀漀渀 䤀 最漀琀 昀漀爀 洀礀 昀攀愀猀琀猀 眀攀爀攀 瀀爀漀戀愀戀氀礀 挀氀漀猀攀爀 琀漀 ㈀　 瀀漀甀渀搀猀 攀愀挀栀⸀ 䤀琀ഊwas hard to get them whole into the oven. ਀ഊEuriol ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㔀㨀㈀㜀㨀　㄀ ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊOn Nov 20, 2008, at 2:31 PM, wrote: ਀㰀㰀㰀 䠀愀瘀攀 礀漀甀 攀瘀攀爀 猀攀爀瘀攀搀 昀椀猀栀 愀琀 愀 昀攀愀猀琀㼀 䠀漀眀㼀 㸀㸀㸀ഊ ਀䰀漀戀猀琀攀爀 椀渀 戀氀愀渀欀洀愀渀最攀爀Ⰰ 洀甀猀猀攀氀猀 椀渀 戀甀琀琀攀爀 愀渀搀 瘀椀渀攀最愀爀Ⰰ 漀礀猀琀攀爀猀 椀渀  ഊgravy, smoked whiting with mustard sauce, fresh whiting fried and ਀猀攀爀瘀攀搀 眀椀琀栀 愀 ∀猀漀戀攀爀∀ 嬀搀愀爀欀崀 爀愀椀猀椀渀 猀愀甀挀攀 愀渀搀 愀渀礀 漀昀 猀攀瘀攀爀愀氀 瘀愀爀椀愀渀琀猀㨀  ഊaigre douce, rappee, etc. Salmon many ways, from tarts, to poached, to ਀瀀漀愀挀栀攀搀 搀甀洀瀀氀椀渀最猀 椀渀 愀 猀愀甀挀攀Ⰰ 猀栀爀椀洀瀀 眀椀琀栀 愀最攀搀 瘀椀渀攀最愀爀Ⰰ 猀栀爀椀洀瀀  ഊsausages, scallop crepinettes, escabeche of cod and cominee / cuminade ਀搀攀 瀀漀椀猀猀漀渀猀Ⰰ 愀氀猀漀 洀愀搀攀 眀椀琀栀 挀漀搀⸀ 吀栀攀 氀愀猀琀 椀猀 愀 昀愀瘀漀爀椀琀攀 漀昀 洀椀渀攀Ⰰ  ഊserved in a thick, cumin-flavored almond-milk sauce. ਀ഊAnd Lobster Thermidor aux Crevettes with a Mornay sauce served in the ਀倀爀漀瘀攀渀挀愀氀攀 洀愀渀渀攀爀 眀椀琀栀 猀栀愀氀氀漀琀猀 愀渀搀 愀甀戀攀爀最椀渀攀猀Ⰰ 最愀爀渀椀猀栀攀搀 眀椀琀栀 琀爀甀昀昀氀攀  ഊpate, brandy, and a fried egg on top and Spam. ਀ഊ<<< How was it received? >>> ਀ഊGenerally pretty well. I live in a group that has one of the larger ਀猀攀愀昀漀漀搀 眀栀漀氀攀猀愀氀攀 洀愀爀欀攀琀猀 漀渀 琀栀攀 䔀愀猀琀攀爀渀 匀攀愀戀漀愀爀搀 椀渀 椀琀猀 戀愀挀欀礀愀爀搀Ⰰ 猀漀  ഊmostly it's a way of life. I'm pretty careful with portion control, ਀愀氀氀漀眀椀渀最 琀眀漀 琀漀 琀栀爀攀攀 漀甀渀挀攀猀 瀀攀爀 瀀漀爀琀椀漀渀 挀漀漀欀攀搀Ⰰ 戀甀礀椀渀最 愀戀漀甀琀 琀栀爀攀攀  ഊtimes that raw and untrimmed to allow for head, bone, skin and fin ਀眀愀猀琀攀Ⰰ 愀渀搀 猀栀爀椀渀欀愀最攀 椀渀 挀漀漀欀椀渀最⸀ 匀漀洀攀 眀椀氀氀 攀愀琀 洀漀爀攀 琀栀愀渀 琀栀爀攀攀 漀甀渀挀攀猀Ⰰ  ഊsome none, most will enjoy it and there may be two or three extremely ਀瘀漀挀愀氀 愀渀搀 爀甀搀攀 瀀攀漀瀀氀攀 瘀漀椀挀椀渀最 琀栀攀椀爀 漀戀樀攀挀琀椀漀渀猀⸀ 䤀昀 䤀 爀甀渀 漀甀琀 䤀 愀琀  ഊleast know some went out to every table and there's other food, and ਀琀栀愀琀✀猀 戀攀琀琀攀爀 琀栀愀渀 眀愀猀琀椀渀最 椀琀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀 ⠀眀栀漀 搀漀渀✀琀 最漀琀 洀甀挀栀 匀瀀愀洀 椀渀 栀椀洀⤀ഊ ਀ഊDate: Thu, 20 Nov 2008 15:43:52 -0500 ਀䘀爀漀洀㨀 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㰀㰀㰀 吀栀攀 猀愀氀洀漀渀 䤀 最漀琀 昀漀爀 洀礀 昀攀愀猀琀猀 眀攀爀攀 瀀爀漀戀愀戀氀礀 挀氀漀猀攀爀 琀漀 ㈀　 瀀漀甀渀搀猀 攀愀挀栀⸀ 䤀琀ഊwas hard to get them whole into the oven. >>> ਀ഊThat was four pounds (or more) of salmon on each table, maybe 10 or 12 fish altogether. Not one fish carved for the whole hall. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㄀ 一漀瘀 ㈀　　㠀 　㤀㨀㐀㐀㨀㈀㄀ ⬀㄀㌀　　ഊFrom: Antonia Calvo ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊThe best-received single dish I've ever cooked was seared tuna dressed ਀眀椀琀栀 漀椀氀 愀渀搀 栀漀渀攀礀⸀  䤀✀瘀攀 愀氀猀漀 猀攀爀瘀攀搀 猀愀氀洀漀渀Ⰰ 洀漀渀欀昀椀猀栀 愀渀搀 猀栀爀椀洀瀀Ⰰ 愀渀搀 ഊI've seen others serve white sea fish, trout and mussels. All those ਀琀栀椀渀最猀 栀愀瘀攀 最漀渀攀 搀漀眀渀 昀椀渀攀⸀  ⠀圀栀愀琀 愀戀漀甀琀 琀栀攀 戀漀渀攀猀Ⰰ 攀砀愀挀琀氀礀㼀⤀ഊ ਀䴀礀 昀攀攀氀椀渀最 椀猀 琀栀愀琀Ⰰ 椀渀 最攀渀攀爀愀氀Ⰰ 礀漀甀 猀栀漀甀氀搀 栀愀瘀攀 愀 最漀漀搀 瘀愀爀椀攀琀礀 漀昀 猀琀甀昀昀 ഊon offer. If some people don't eat something, that's their hard luck ਀愀渀搀 琀栀攀爀攀✀猀 洀漀爀攀 昀漀爀 攀瘀攀爀礀漀渀攀 攀氀猀攀⸀ഊ-- ਀䄀渀琀漀渀椀愀 搀椀 䈀攀渀攀搀攀琀琀漀 䌀愀氀瘀漀ഊ ਀ഊDate: Fri, 21 Nov 2008 10:05:51 +1300 ਀䘀爀漀洀㨀 䄀渀琀漀渀椀愀 䌀愀氀瘀漀 㰀氀愀搀礀愀搀攀氀攀 愀琀 瀀愀爀愀搀椀猀攀⸀渀攀琀⸀渀稀㸀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀栀Ⰰ 琀栀愀琀✀猀 愀渀漀琀栀攀爀 琀栀椀渀最 䤀✀瘀攀 栀愀搀 愀琀 昀攀愀猀琀猀ⴀⴀ 猀洀漀欀攀搀 洀愀挀欀攀爀攀氀⸀  吀栀愀琀 ഊgoes down well, too. And scallops. ਀ⴀⴀ ഊAntonia di Benedetto Calvo ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㘀㨀㄀㘀㨀　㌀ ⴀ　㔀　　ഊFrom: "Euriol of Lothian" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: "'Cooks within the SCA'" ਀ഊI think I had two for the whole hall, but I think that was for about 100 ਀瀀攀漀瀀氀攀Ⰰ 漀渀攀 漀昀 琀栀攀 猀愀氀洀漀渀 眀愀猀 愀 氀椀琀琀氀攀 猀洀愀氀氀攀爀 琀栀愀渀 琀栀攀 漀琀栀攀爀⸀ 䈀甀琀 戀甀礀椀渀最 椀琀ഊwhole like that, I got a good deal price wise. ਀ഊEuriol ਀ഊ-----Original Message----- ਀㰀㰀㰀 吀栀攀 猀愀氀洀漀渀 䤀 最漀琀 昀漀爀 洀礀 昀攀愀猀琀猀 眀攀爀攀 瀀爀漀戀愀戀氀礀 挀氀漀猀攀爀 琀漀 ㈀　 瀀漀甀渀搀猀 攀愀挀栀⸀ 䤀琀ഊwas hard to get them whole into the oven. >>> ਀ഊThat was four pounds (or more) of salmon on each table, maybe 10 or 12 fish ਀愀氀琀漀最攀琀栀攀爀⸀  一漀琀 漀渀攀 昀椀猀栀 挀愀爀瘀攀搀 昀漀爀 琀栀攀 眀栀漀氀攀 栀愀氀氀⸀ഊ ਀刀愀渀瘀愀椀最ഊ ਀ഊDate: Thu, 20 Nov 2008 16:47:56 -0500 ਀䘀爀漀洀㨀 ∀䜀椀渀渀礀 䈀攀愀琀琀礀∀ 㰀最椀渀戀攀愀琀琀礀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䘀漀爀 愀 刀甀猀猀椀愀渀ⴀ琀栀攀洀攀搀 昀攀愀猀琀 愀 氀漀渀最 琀椀洀攀 愀最漀Ⰰ 䤀 猀攀爀瘀攀搀 愀 眀栀椀琀攀昀椀猀栀 猀漀甀瀀 ⠀唀欀栀愀⤀ഊand it went over well. About 1 quart/table was about the right amount to ਀猀攀爀瘀攀⸀ 一漀琀 戀愀搀 昀漀爀 琀栀攀 洀攀愀琀 愀渀搀 ✀琀愀琀攀爀 挀爀漀眀搀 䤀 甀猀甀愀氀氀礀 昀攀攀搀⸀ 㨀⤀ഊ ਀䜀眀礀渀攀琀栀ഊ ਀ഊDate: Thu, 20 Nov 2008 16:59:57 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Fish at feasts ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀夀漀甀 搀漀渀✀琀 椀渀搀椀挀愀琀攀 栀漀眀 洀愀渀礀 瀀攀漀瀀氀攀 礀漀甀 愀爀攀 猀攀爀瘀椀渀最 漀爀 栀漀眀 洀愀渀礀ഊtables. Can you provide those tables with hot fish all at the same time? ਀䤀 瀀攀爀猀漀渀愀氀氀礀 眀漀甀氀搀 琀愀欀攀 愀渀搀 琀攀猀琀 琀栀椀猀 搀椀猀栀 漀甀琀 漀渀 愀 最爀漀甀瀀 昀椀爀猀琀 樀甀猀琀 琀漀 猀攀攀ഊhow it goes over locally. Are people prepared to debone a whole fish at ਀琀愀戀氀攀㼀ഊ ਀吀栀愀琀 琀愀欀攀猀 愀 挀攀爀琀愀椀渀 猀欀椀氀氀猀攀琀⸀ 䴀愀渀礀 瀀攀漀瀀氀攀 挀愀渀✀琀 搀漀 椀琀 眀椀琀栀漀甀琀 搀攀猀琀爀漀礀椀渀最ഊthe fish and scattering the bones about and in a dimly lit hall that's even ਀洀漀爀攀 瀀爀漀戀氀攀洀愀琀椀挀⸀ 䐀漀 礀漀甀 栀愀瘀攀 猀漀洀攀漀渀攀 漀爀 愀 挀漀甀瀀氀攀 漀昀 瀀攀漀瀀氀攀 琀栀愀琀 挀漀甀氀搀 猀攀爀瘀攀ഊthe fish and debone them at table? ਀ഊJohnnae ਀ഊjimandandi at cox.net wrote: ਀㰀㰀㰀 䤀 愀洀 搀愀氀氀礀椀渀最 眀椀琀栀 琀栀攀 椀搀攀愀 漀昀 猀攀爀瘀椀渀最 昀椀猀栀 愀琀 愀 昀攀愀猀琀 䤀✀洀 搀漀椀渀最 椀渀 䘀攀戀爀甀愀爀礀Ⰰ 戀愀猀攀搀 漀渀 䌀栀椀焀愀爀琀 愀渀搀 䴀攀渀愀最椀攀爀 漀昀 倀愀爀椀猀⸀ 圀栀愀琀 䤀 眀漀甀氀搀 氀漀瘀攀 琀漀 搀漀 椀猀 愀 眀栀漀氀攀 爀漀愀猀琀 昀椀猀栀 ∀猀眀椀洀洀椀渀最∀ 漀渀 愀 戀攀搀 漀昀 搀攀挀漀爀愀琀攀搀 爀椀挀攀Ⰰ 眀椀琀栀 最爀攀攀渀 猀漀爀爀攀氀 瘀攀爀樀甀椀挀攀 漀渀 琀漀瀀 愀渀搀 猀瀀爀椀渀欀氀攀搀 眀椀琀栀 猀洀愀氀氀 眀栀漀氀攀 猀栀爀椀洀瀀⸀ 䤀 栀愀瘀攀 戀攀攀渀 眀愀爀渀攀搀 愀眀愀礀 昀爀漀洀 搀漀椀渀最 琀栀椀猀 搀椀猀栀 戀攀挀愀甀猀攀 ∀瀀攀漀瀀氀攀 搀漀渀✀琀 攀愀琀 昀椀猀栀 愀琀 昀攀愀猀琀猀∀ 愀渀搀 ∀眀栀愀琀 愀戀漀甀琀 琀栀攀 戀漀渀攀猀㼀∀⸀ 匀漀⸀ഊHave you ever served fish at a feast? How? How was it received? ਀䤀昀 礀漀甀 栀愀瘀攀 渀漀琀Ⰰ 眀漀甀氀搀 礀漀甀 氀椀欀攀 琀漀㼀ഊCurious,Madhavi An Crosaire, Trimaris >>> ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 一漀瘀 ㈀　　㠀 ㄀㘀㨀　㐀㨀㔀㔀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 愀琀 昀攀愀猀琀猀ഊTo: Cooks within the SCA ਀ഊI served poached salmon at a feast for 300+. It was a period recipe, poached in beer. Everyone loved it. A few people later told me that they normally hated fish, but loved what I served. ਀ഊI have also done pickled herring, which went over very well. ਀ഊI also considered doing lutefisk, but turned it into a subtlety/joke dish and served almond jello instead, molded like a fish. Only two people complained about the substitution. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ 㜀 䴀愀爀 ㈀　　㤀 　㠀㨀㌀㐀㨀㐀　 ⴀ　㔀　　ഊFrom: "Jim and Andi Houston" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀椀猀栀 猀甀挀挀攀猀猀℀ 吀栀愀渀欀 礀漀甀 愀氀氀 愀渀搀 爀攀挀椀瀀攀ഊTo: "'Cooks within the SCA'" ਀ഊI just wanted to say thank you to everyone who shared their success stories ਀猀攀爀瘀椀渀最 昀椀猀栀 愀琀 昀攀愀猀琀猀⸀ 䤀 洀愀礀 渀攀瘀攀爀 搀漀 愀 昀攀愀猀琀 眀椀琀栀漀甀琀 昀椀猀栀 愀最愀椀渀℀ഊ ਀䤀 眀愀渀琀攀搀 琀漀 搀漀 琀栀攀 ∀眀栀漀氀攀 昀椀猀栀 猀眀椀洀洀椀渀最 漀渀 愀 戀攀搀 漀昀 搀攀挀漀爀愀琀攀搀 爀椀挀攀∀ 琀栀椀渀最⸀ഊIt worked! People ate it! It was relatively easy, not too expensive, and ਀爀攀愀氀氀礀 椀洀瀀爀攀猀猀椀瘀攀⸀ഊ ਀圀栀漀氀攀 倀漀愀挀栀攀搀 䘀椀猀栀 匀眀椀洀洀椀渀最 漀渀 愀 䈀攀搀 漀昀 䐀攀挀漀爀愀琀攀搀 刀椀挀攀 眀椀琀栀 匀漀爀爀攀氀 嘀攀爀樀甀猀ഊFed 75 people as part of a large feast ਀ഊ7 lb whole fish, cleaned and gutted, smile and tail intact (I found whole ਀昀爀攀猀栀 䴀愀栀椀ⴀ洀愀栀椀 昀漀爀 ␀㈀⸀㤀㤀⼀氀戀⤀ഊStems of parsley, tops of celery, whole peppercorns ਀㄀⼀㈀ 戀漀琀琀氀攀 漀昀 瘀攀爀樀甀猀 漀爀 眀栀椀琀攀 眀椀渀攀ഊ ਀㔀 氀戀 戀愀猀洀愀琀椀 爀椀挀攀ഊ1/4 lb butter ਀㄀⼀㈀ 挀甀瀀 漀椀氀ഊ3 tbl salt ਀㈀　 挀 眀愀琀攀爀ഊ1/2 lb butter ਀吀攀愀猀瀀漀漀渀 漀昀 猀愀昀昀爀漀渀 琀栀爀攀愀搀猀ഊ1 lb slivered almonds ਀ഊ1/2 bottle of verjus ਀㈀ 戀甀渀挀栀攀猀 昀爀攀猀栀 猀漀爀爀攀氀ഊ1 bunch parsley ਀匀愀氀琀 愀渀搀 猀甀最愀爀ഊ ਀䤀渀 愀 瘀攀爀礀 氀愀爀最攀 瀀漀琀Ⰰ 洀攀氀琀 戀甀琀琀攀爀 愀渀搀 漀椀氀 琀漀最攀琀栀攀爀⸀ 䄀搀搀 爀椀挀攀 愀渀搀 琀漀猀猀ഊcontinuously until at least half of the rice is opaque. Add water and salt ਀愀渀搀 戀爀椀渀最 琀漀 愀 昀甀氀氀 爀漀氀氀椀渀最 戀漀椀氀⸀ 䤀洀洀攀搀椀愀琀攀氀礀 挀漀瘀攀爀 琀椀最栀琀氀礀 愀渀搀 瀀椀氀攀 挀愀渀猀 漀渀ഊtop of the lid to that no steam escapes. Put in a warm place like on top of ਀琀栀攀 挀漀渀瘀攀挀琀椀漀渀 漀瘀攀渀⸀ 䰀攀愀瘀攀 椀琀 愀氀漀渀攀 昀漀爀 ㌀　 洀椀渀甀琀攀猀⸀ 䄀昀琀攀爀 ㌀　 洀椀渀甀琀攀猀 挀栀攀挀欀ഊthe rice for done-ness, it should be perfectly steamed and separate. Melt ਀戀甀琀琀攀爀Ⰰ 挀爀甀猀栀 猀愀昀昀爀漀渀 琀栀爀攀愀搀 眀椀琀栀 愀 洀漀爀琀愀爀 愀渀搀 瀀攀猀琀氀攀Ⰰ 愀搀搀 琀漀 栀漀琀 戀甀琀琀攀爀Ⰰഊadd slivered almonds. Pour butter over rice and stir through, carefully so ਀愀猀 渀漀琀 琀漀 戀爀攀愀欀 甀瀀 琀栀攀 爀椀挀攀 最爀愀椀渀猀 琀漀漀 洀甀挀栀⸀ 倀甀琀 挀漀瘀攀爀 戀愀挀欀 漀渀 爀椀挀攀⸀ഊ ਀䌀漀愀爀猀攀氀礀 挀栀漀瀀 猀漀爀爀攀氀 愀渀搀 瀀愀爀猀氀攀礀⸀ 吀栀爀漀眀 椀渀 昀漀漀搀 瀀爀漀挀攀猀猀漀爀⸀ 倀爀漀挀攀猀猀 猀氀漀眀氀礀ഊwhile pouring in enough verjuice to make a thin sauce. Taste and add salt ਀愀渀搀 猀甀最愀爀 甀渀琀椀氀 猀栀愀爀瀀渀攀猀猀 椀猀 樀甀猀琀 戀愀爀攀氀礀 戀氀甀渀琀攀搀⸀ ⠀吀栀椀猀 猀愀甀挀攀 眀愀猀 䄀䴀䄀娀䤀一䜀⤀ഊ ਀䘀椀渀搀 愀 猀栀愀氀氀漀眀 瀀愀渀 氀愀爀最攀 攀渀漀甀最栀 昀漀爀 昀椀猀栀⸀ 倀甀琀 愀渀礀 栀攀爀戀猀 漀爀 猀琀漀挀欀 瘀攀最最椀攀猀 漀渀ഊthe bottom, then lay fish on top, then pour on wine or verjus, then pour ਀眀愀琀攀爀 漀渀 樀甀猀琀 琀漀 戀愀爀攀氀礀 挀漀瘀攀爀 昀椀猀栀⸀ 䈀爀椀渀最 昀椀猀栀 甀瀀 琀漀 愀 猀椀洀洀攀爀 愀渀搀 猀椀洀洀攀爀ഊuntil cooked through. ਀ഊTo assemble: Find tray long enough for fish. Pile with rice and make a ditch ਀椀渀 琀栀攀 洀椀搀搀氀攀⸀ 唀猀椀渀最 㐀 瀀攀漀瀀氀攀 眀椀琀栀 ㈀ 猀瀀愀琀甀氀愀猀 攀愀挀栀Ⰰ 氀椀昀琀 昀椀猀栀 漀甀琀 漀昀ഊpoaching liquid. Lay on rice. Using plates as stabilizers, turn fish so it's ਀漀渀 椀琀猀 戀攀氀氀礀 椀渀 琀栀攀 ∀搀椀琀挀栀∀ 漀昀 琀栀攀 爀椀挀攀⸀ 䘀氀甀昀昀 琀栀攀 爀椀挀攀⸀ 吀愀欀攀 䤀䴀䴀䔀䐀䤀䄀吀䔀䰀夀ഊout to the hall, parade around, bring it back to the kitchen. Quickly take ਀琀栀攀 昀椀猀栀 漀昀昀 琀栀攀 爀椀挀攀 甀猀椀渀最 瀀氀愀琀攀猀⸀ 䐀漀 一伀吀 戀爀攀愀欀 琀栀攀 昀椀猀栀℀ 唀猀椀渀最 昀漀爀欀猀Ⰰഊstart lifting the flesh off one side of the fish. If you move fast and the ਀昀椀猀栀 椀猀 猀琀椀氀氀 栀漀琀Ⰰ 椀琀 眀椀氀氀 氀椀昀琀 爀椀最栀琀 漀昀昀 琀栀攀 戀漀渀攀猀⸀ 伀渀挀攀 洀漀猀琀 漀昀 琀栀攀 昀氀攀猀栀ഊis taken off, lift out the tail, spine and head in one piece. Don't forget ਀琀栀攀 攀愀琀 琀栀攀 挀栀攀攀欀猀℀ 吀栀愀琀✀猀 琀栀攀 戀攀猀琀 瀀愀爀琀 漀昀 琀栀攀 昀椀猀栀℀ 吀栀攀渀 琀栀攀 爀攀猀琀 漀昀 琀栀攀ഊflesh is left. Split fish and rice into platters for service, and serve. ਀吀栀椀猀 洀甀猀琀 栀愀瀀瀀攀渀 瘀攀爀礀 昀愀猀琀 愀猀 琀栀攀 昀椀猀栀 挀漀漀氀猀 焀甀椀挀欀氀礀Ⰰ 䤀 琀栀椀渀欀 眀攀 搀椀搀 椀琀 椀渀ഊless than 5 minutes using 4 people. ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ昀攀愀猀琀猀ⴀ昀椀猀栀ⴀ洀猀最ऀ倀愀最攀 ㈀㈀ 漀昀 ㈀㈀ഊ ਊ