feedg-fightrs-msg - 3/29/09
Feeding SCA fighters on the field.
NOTE: See also the files: waterbearing-art, waterbearing-msg, dayboards-msg, eggs-msg, fruits-msg, Calontr-Jerky-art, jalabs-msg, Non-Alco-Drks-art, Orng-Lmn-drks-art.
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This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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Stefan at florilegium.org
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Date: Thu, 20 May 2004 21:49:33 -0400
From: "Phlip" <phlip at 99main.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Thus this is a long-winded way of asking for suggestions, pointers,
> etc. so that at least a few of the bumps in the road can be smoothed
> out a bit.
>
> I have not yet checked the Florilegium, although I certainly will.
>
> Any other hints, warnings, etc. are welcome.
>
> Anahita
Hard boiled eggs and fruit- anything of that nature that's easy for them to
grab one of and munch on. If you pre-wash it and keep it reasonably cool,
it's easy to deal with- and you need to keep in mind that since you're new
to this, you don't need to get in over your heads while you're figuring out
what works.
Also, quartered whole dill pickles- you can usually save money by buying
Omigawd sized jars and quartering them yourself.
Bread is always good- limit your prep to slicing fairly thick slices shortly
before and during serving, so people don't make off with half a loaf and
throw most of it away.
Herbed and plain butters, with a reasonable knife attached for spreading.
Herbed soft cheeses. If you duct tape the real metal, spreading knives to
the serving bowls, they aren't breaking the plastic ones and dipping their
fingers and whatever in, and you have a fair chance of going home with as
many knives as you started with.
As you get more into it, pasties in one serving sizes.
Andrea served some lovely pickled herring that she picked up in jars for our
dayboard- might be something you might want to try, at some point.
Considering where you are, if you have a heat source, you might come up with
stacks of soft tortillas, and stuph- refried beans, ground spiced meat, and
a few bits of dress up- some lettuce, grated cheese, chopped onions, and
salsa. You can also duct tape spoons that make a reasonable serving size to
those bowls. Not particularly period, but they should be something fairly
familiar to the fighters for a snack.
Jadwiga can tell you some of the more creative possibilities, but first
you need to familiarize both them and yourselves to the concept.
Trash cans nearby- lotsa trash cans kept empty- people WILL actually pick up
after themselves, if given a convenient way to do so. Also, lotsa cheap
napkins- paper towels work, but it's been my observation that the rolls fall
down, go wandering, or encourage users to grab off ten where 1 or 2 would
do.
Other than that, keep hot stuff hot and cold stuff cold.
Saint Phlip,
CoDoLDS
Date: Thu, 20 May 2004 21:56:50 -0400
From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA <sca-cooks at ansteorra.org>"
<sca-cooks at ansteorra.org>
As a fighter, I'd recommend, (besides water, gatorade, and jerky... :-))
Food which can be eaten easily (that is, remove a gauntlet, grab a bunch of
stuff, cram it in mouth, stare more or less consciously towards water,
drink, and go back fighting in the woods...) such as sausages, cheese,
fruits and the likes...
Also small meat pies, more veggies, etc... Avoid breads, heavy foods, and
cut it up in portions which make it hard for the fighter to eat too much and
then fight on an heavy stomach and get cramped and so on...
When I switch to 'lizard-brain' I rarely pay much attention to the food
preparation and recipes and if it is period or not :-)) This may not be the
case with everybody. Depending on the facilities you have on site, you could
do two separate dayboards, having a more intricate one for bystanders (and
waterbearers... Feed the waterbearers... They are our friends :-))
Petru
Date: Thu, 20 May 2004 23:12:35 -0500
From: "Michael Gunter" <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: sca-cooks at ansteorra.org
> As a fighter, I'd recommend, (besides water, gatorade, and jerky...
> :-))
Some good suggestions. I've found success with things like sliced pears
and apples. Granola, dried apricots, grapes.
Is this food at a dayboard or food that is handed out? Sorry, I missed
the original posting.
I don't recommend spicy foods like summer sausage or pepperoni.
But some pickled veggies are very nice.
Roasted chicken is wonderful if it is off the bone. In fact, pretty much any
kind of roasted meat is welcome if there are no bones or sticks or whatever.
Just grab some and go. No sauces or stickiness, please.
Carrot and celery sticks are good.
Things that are easily eaten out of hand with nothing to throw away.
If they have a moment to down something I love (may the list forgive me)
Lipton's Chicken Soup. Or any chicken noodle thing. Have it lukewarm and served
in easily gulpable paper cups so they can down it, toss it and go.
I also love V8 after fighting but not during because of the acid.
Most fruit type juices also have a bit too much acid. Just water or,
if they MUST have it, Gatorade is sufficient. Weak tea is also okay.
Keep the spice and acid to a minimum, save that for after the exertion.
Keep the foods as simple as possible.
There should be nothing left after eating it. No bones, sticks, cores, etc...
I don't recommend cheese or milk based products because the lactic acid
inhibits performance.
And the exception that proves this rule is when we serve leftovers of the
Ansteorran Chili Party on the field at Pennsic. Cold chili in the middle of
all day fighting. And it works. I don't know how or why but it does. Like
I can't explain why a cheeseburger and chocolate malt go so well together.
It's just one of those things.
Just some thoughts from a guy who has been fighting for 20 years now.
Gunthar
Date: Thu, 20 May 2004 23:17:36 -0500
From: "Michael Gunter" <countgunthar at hotmail.com>
Subject: RE: [Sca-cooks] Dayboard-like Fighter Food
To: sca-cooks at ansteorra.org
Okay. I found it.
> A friend and i have offered to serve food and beverages this autumn at a
> local war between two principalities. The event Autocrat has given us his
> blessings, heck, he was even enthusiastic about it, since this is not
> generally done here.
First off, is this food for the fighters during the fighting or for the spectators or lunch for the fighters? My earlier suggestions were things to give
fighters at res points or between battles. In my experience the fighters won't
eat while the combat is going on. Maybe a quick handful of something around
noon but they are usually too busy and focused to care about food unless
it's shoved in their hands. If it is specifically for the fighters then you need
to put the food table where the fighters gather and then pretty much make them eat.
If it is just set out, most will ignore it or a couple will come by and grab
a quick something during the mid-day break.
If you just want a dayboard available then look to the general spectators as
your main audience. Have some stuff a fighter will eat but your primary participant at the dayboard will be non-fighters.
Gunthar
Date: Thu, 20 May 2004 23:15:46 -0400
From: "Barbara G. Dodge" <awench1 at cox.net>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Neither of us has a consort, so in my message I've asked local
> fighters to let us know what they like, besides water, Gatorade, and
> jerky.
> Thus this is a long-winded way of asking for suggestions, pointers,
> etc. so that at least a few of the bumps in the road can be smoothed
> out a bit.
Bananas, pickles, grapes, hard boiled eggs, cheese, and meats.
I do not know all of the specifics related to why they are so good for
hungry tired fighters, but at every event, they are in demand. I am the
Minister of the Lists for my local group, and these are a few of the
things that the fighter types go for.
For a day-board, anything that might be considered finger food has
always worked well for the folks here in my area.
Lady Felicia
Date: Fri, 21 May 2004 07:04:11 EDT
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: sca-cooks at ansteorra.org
lilinah at earthlink.net writes:
<<Thus this is a long-winded way of asking for suggestions, pointers,
etc. so that at least a few of the bumps in the road can be smoothed
out a bit.>>
Serve things in cut form - ie slice the bread, cut up the meat, etc. If you don't, people will rip off huge chunks, eat half of them, and throw the rest way, while some people go hungry because the people in front of them took all the food. Likewise, put the food out in small containers instead of huge ones - if people see a two foot wide platter piled high with chunks of ham, they'll take a lot more than if they see a 10" serving bowl with ham in it. It's a psychological thing; the smaller platter makes them think that maybe that's all there is and they should go easy on it.
In general, for feeding fighters, pick things they can easily pick up and carry away while munching on them. Small meat pasties are excellent for this, and allow the use of period pie recipes. While hard-boiled eggs often seem like a good idea, peeling them can be a pain and then you get left with eggshells everywhere. Cut oranges into quarters; they'll go further and be easier to eat. Again, provide a place to discard the rinds.
In general, I've found people in my area receptive to period food on dayboards, although I know that might not be the case in some areas. If your folks aren't receptive to that option, here's something to try that, at least around here, are known as "fighter snacks" - get dried beef if you can afford it, sliced very thin in the deli (usually if you ask for it chipped, you get lots of very thin sheets). Smear them with a little cream cheese and roll them up. Lebanon bologna is a cheaper way to get the same effect, although I don't know if you can get that where you are. Not period (more trailer-living appetizers), but tasty and well-liked around here. Another thing that can go over well is the Bisquick sausage biscuit recipe - a biscuit with cooked sausage and cheese mixed in.
Brangwayna
Date: Fri, 21 May 2004 09:15:59 -0400
From: "a5foil" <a5foil at ix.netcom.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Thomas created this beverage for fighters in Atlantia many years ago. It has kind of fallen into disuse now that we no longer attend fighting events, and this seems like a good opportunity to revive it.
The purpose of Fighter-Ade is to replenish the electrolytes and water that are depleted during physical activity. Because it is *not* pre-metabolized, like Gatorade, it works a little differently, but it also prevents bonking, loss of appetite, and the ubiquitous Gatorade hangover.
Fighter-Ade -- recipe by Master Thomas Longshanks
For each quart of water, you need the juice of one orange and up to one tablespoon of honey. Just mix it all together. Serve before, during and after fighting.
If fresh oranges are not economical, you can use an equivalent amount of not-from-concentrate juice (like Tropicana Pure Premium) with pretty much the same results. Do **NOT** use from-concentrate juice. The cooking process destroys too many nutrients for it to be effective.
Start the fighters drinking Fighter-Ade well before the fighting -- while they are all standing around for armor inspection or whatever. Keep them on it during the day and serve it afterwards as well. They will stay hydrated. They will also be getting electrolytes and sugars that the body has to process. Instead of the body depleting reserves and then using instant, pre-metabolized lytes -- leaving the body depleted at the end of the day -- the body actually replenishes the reserves. I am sure Thomas could explain it better than I could, so if anyone has questions please ask.
Cynara
Date: Fri, 21 May 2004 09:45:34 -0400
From: <kingstaste at mindspring.com>
Subject: RE: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
The two big field-side cooling foods generally served here are orange wedges and pickle slices, both chilled. At the event I was at in South Georgia two weeks ago, several ladies picked up the trays and walked around the field offering cold pickle slices and orange slices to those sitting watching the fighting as well as the fighters themselves. It was very hot, and that pickle was one of the best I'd had in a long time (not really due to the quality of pickle, more to the heat and humidity). Olives would probably be another really good addition.
Sekanjabin is wonderful as an electrolite balancer, it would make a nice addition to your beverages.
Christianna
Date: Fri, 21 May 2004 09:58:41 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Bananas, pickles, grapes, hard boiled eggs, cheese, and meats.
Our charming fighters complain bitterly that they can't eat hard boiled eggs or cheese while fighting, though some will.
They want beef, pickles, pretzels, water, gatorade, and oranges, bananas and grapes. A few hard boiled eggs and some cheese will be accepted by some. Some will also eat bread with stuff on it. They will all complain if there isn't protein left by the time they stop fighting.
For Dayboard information, I've got a handout....
http://gallowglass.org/jadwiga/SCA/cooking/dayboards.html
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 21 May 2004 10:14:46 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Serve things in cut form - ie slice the bread, cut up the meat, etc.
One trick that we learned was to use scissors to cut up bunches of
grapes into small, hand-size bunches. Works well.
Some fighters also like the fighter biskets made with cheese and
bisquick.
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 21 May 2004 10:54:27 -0400
From: "a5foil" <a5foil at ix.netcom.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
It just occurred to me -- watermelon chunks can be very refreshing too. It might help if you could take the seeds out.
Cynara
Date: Fri, 21 May 2004 21:13:01 +0200 (CEST)
From: Finne Boonen <fboonen at vub.ac.be>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
On Fri, 21 May 2004 lilinah at earthlink.net wrote:
>> If you duct tape the real metal, spreading knives to
>> the serving bowls, they aren't breaking the plastic ones and dipping their
>> fingers and whatever in, and you have a fair chance of going home with as
>> many knives as you started with.
>
> But I don't quite understand the taping the knives to the bowls. If
> they're taped to the bowls, how can they be used?
duct tape a piece of string to the bowl and to the knife, eg
______
\ /-----------------|______----
\___/
bowl string knife
Finne
Date: Fri, 21 May 2004 14:20:24 -0500
From: "Michael Gunter" <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: sca-cooks at ansteorra.org
> FRUIT: Is it better to have whole apples and pears or to halve or slice
> them? If slices - how small or large?
Sliced or cubed. Remember you want food that is no work to
eat. I would grab a couple of apple slices long before I'd grab a
whole apple.
> GRANOLA: How do they eat it? Like trail mix, out of hand? Or in paper
> cups, poured down the throat?
Paper cups would be nice. But all you really need is a handful, so either way.
> HARD COOKED EGGS would be peeled ahead of time. I think it's really too
> much to ask the fighters to peel them.
Definitely.
> In some message people suggested carrying around trays of stuff (pickles,
> orange wedges, olives...) to resurrection points. I hadn't thought of
> that... good suggestion. At Ren Fair, we are also served olives when we are
> at stops in the Procession, along with water and pickles, so we'll probably
> have some as well.
I like that idea. Food-bearers, so to speak, will be very nice. Fighters that
won't make the effort to go get something will readily grab a bit if offered to them.
> We're going to have a clear broth, probably homemade chicken soup. So
> we'll have the meat left over, off the bone.
Sounds good.
>> I don't recommend spicy foods like summer sausage or pepperoni.
> Why not? I was imagining some nice garlicy dry salami. That's a bad
> idea?
The main thing to think about with these foods is what will you feel like
after you have eaten them. Eat a few slices of salami and then run in
place for 5 or 10 minutes. Try this with most of the foods you are
planning on. See which have unpleasant after effects.
> Yeah, we know many fighters don't eat while fighting. But in my experience,
> some don't eat before either, which to me seems a bit foolish -
I can relate. My traditional tourney breakfast is a cup of coffee and
a fried apple pie. Maybe a banana or something halfway through the day.
Not bright, I know, but stickjocks ain't known for their mental
capacities.
> that September, when this war will be, is generally the hottest month
> of the year here.
If it's hot, the appetites will be low as well.
> Thanks for the thoughts so far. I await more wisdom. Oh, yeah, and it
> sounds like mustard isn't a good idea...
This may sound weird, but I have no problem with a bit of mustard.
As long as you aren't eating tablespoons of the stuff, a smear of mustard
on a piece of roast beef is actually rather nice when fighting.
Also, although I love melons, watermelon and cantelope may fall into
the questionable category. First, they are kind of sticky and the other
thing is, if you do the jog in place test, after a bit you are burping
melon essence.
As for the pies, very nice, but be sure they don't fall apart when eaten
out of hand. This is almost a case where a pizza-like dish would work better.
Think of eating a meat pie while wearing armor. If the pie doesn't crumble
or fall apart it would be wonderful. If it does, you may look for something
else. If stuff does fall apart, make sure it lasts just one or two
bites.
Another nice dish would be dolmades, come to think of it.
BTW, for all of my kvetching and warnings, please accept my thanks as a
fighter that you are doing this. It's a wonderful idea.
> Anahita
Gunthar
Date: Fri, 21 May 2004 15:21:42 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> BREAD: Posters had mixed recommendations, some said yes, some seemed
> to say no. At a War Collegium a number of fighters did want bread, so
> we'll include it, and definitely pre-sliced.
Non-fighters always want it. If you have the staff, buy it in whole loaves
and slice as needed-- people love this.
> PIES: I figure we'll make a bunch of savory pies - i've got one of
> those things that cuts a whole round pie into eight slices at once,
> although for this setting, baking in a big rectangle and cutting
> squares might be better. I don't think we'll be making individual
> pasties though. But the "fighter biscuits" might be good.
One-person items hold together better, so I would recommend small pasties,
or bread dough wrapped around a filling, such as sausage, mushrooms or
onions, to make rolls that are fist-sized or smaller. Whole pies cut up
just don't hold together well enough to be 'quick/easy' in my
experience.
You can also buy cheezy bread, either bread with cheese mixed in or topped
with italian spices and cheese, pre-made, and slice it up.
> FRUIT: Is it better to have whole apples and pears or to halve or
> slice them? If slices - how small or large?
I would tend to avoid apples and pears. They don't get a lot of takers.
Stone fruit (plums, apricots, peaches) go better, and berries better
still. Cut up melons are appreciated also, as long as the slices are
rather small.
> HARD COOKED EGGS would be peeled ahead of time. I think it's really
> too much to ask the fighters to peel them.
The trouble with peeled hard cooled eggs is a) they quickly get
unsanitary and b) they take forever to peel.
> In some message people suggested carrying around trays of stuff
> (pickles, orange wedges, olives...) to resurrection points.
This works very well.
>> Roasted chicken is wonderful if it is off the bone. In fact, pretty much
>> any kind of roasted meat is welcome if there are no bones or sticks or
>> whatever.
>> Just grab some and go. No sauces or stickiness, please.
>
> We're going to have a clear broth, probably homemade chicken soup. So
> we'll have the meat left over, off the bone.
Point: in the East, at least, fighters won't take soup. Even when it's
somewhat chilly.
> those big cans of, what was it ? College Inn ? Chicken Soup from some
> time in my checkered past... No, no, don't cringe, we'll be making
> our own.
A compromise would be Mrs. Grass' Chicken Noodle.
> Then someone recommended sekanjabin and someone else recommended
> sweetened orange juice... I gather there are mixed feelings about
> acidy stuff...
We've had good luck with both sekanjabin and ginger syrup drinks, as well
as lemonade. I would stay away from full-strength or near-full-strength
juices because of possible repeating.. but the bhoys and grrls do drink
the other drinks which are less acid.
>> I don't recommend spicy foods like summer sausage or pepperoni.
> Why not? I was imagining some nice garlicy dry salami. That's a bad
> idea?
I am reliably informed that having food repeat on you while wearing a helm
is unpleasant. Except of course for jerky. (Don't ask.. I don't know. I
think of dried beef as an ingredient, myself.)
> Well, we were thinking of doing both. We could have fighter
> refreshments out during the fighting, with some noshes for the
> others, and put more food out as the fighting winds down, so fighters
> could have some real food.
Yes. Defend the protein with your life, or the fighters will complain
bitterly and call you nasty names. *sigh*
Beef and pickles and oranges. That's what they want when they come off the
field. But if someone else got beef and they didn't... *shakes head*
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 21 May 2004 16:54:08 -0400
From: "a5foil" <a5foil at ix.netcom.com>
Subject: Re: [Sca-cooks] Dayboard-like Fihter Food
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> FRUIT: Is it better to have whole apples and pears or to halve or
> slice them? If slice - how small or large?
Definitely sliced, about two bites big. Good for portion control, easy for
people to eat, and cores are confined to the prep area instead of all over
the field.
> We're going to have a clear broth, probably homemade chicken soup So
> we'll have the meat left over, off the bone.
Except that if you have made really good broth, the meat won't have much
flavor left. I would put it in the pies, where spices and possibly fruit can
help boost the flavor. I think the comments about spces are more about
over-spiced than about nicely seasoned.
> Phlip recommended Spreadables (butter and soft cheeses)... good idea
To put on the bread, yes, but I have found that people out here don't use
that much butter. I've had better luck with softcheese, especially if it's
homemade.
> Then someone recommended sekanjabin and someone else recommended
> sweetened orange juice... I gather there are mixed feelings about
> acidy stuff...
What you do, for Sekanjabin or Fighter-Ade, is make a VERY DILUE
beverage -- basically just enough stuff in the water to flavor it a bit.
That way people are getting MOSTLY WATER, which is what they need,
without
it actually *tasting* like plain water, which for some reason a lot of
people are reluctant to drink. Wedilute the Sekanjabin at 15 or 16
parts
water to 1 part syrup, and people seem to like it.
> that September, when this war will be, is generally the hottest month
> of the year here.
Then you want cool and/or "room temperature" food -- nothing hot.
Cynara
Date: Sat, 22 May 2004 01:34:51 -0400
From: "Barbara G. Dodge" <awench1 at cox.net>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: <jenne at fiedlerfamily.net>, "Cooks within the SCA"
<sca-cooks at ansteorra.org>
> The trouble with peeled hard cooled eggs is a) they quickly get
> unsanitary and b) they take forever to peel.
If you do get the manpower to peel the eggs, I highly recommend storing them
in ice or at least cold water. If you have someone to man the table, they
can fish out the eggs as needed with a slotted spoon or tongs. This way,
less than clean hands can be kept out of the serving vessel..
Felicia Morgan
Date: Sat, 22 May 2004 21:24:52 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Fried apple pies
To: mooncat at in-tch.com, Cooks within the SCA <sca-cooks at ansteorra.org>
Unless you are doing the low-carb thing, turnovers of bread or pizza
dough, filled with apple slices, some cinnamon or cardamom and a
sprinkle of brown sugar come out very nice. I make pears like this
too. Brush the crust with a bit of egg or milk and bake at 400 until
golden. You can make them as big or small as you like. This has
almost no fat, but its not low carb.
> Damn, Papa! Those are *so* not on my diet!
> --maire, with a *severe* case of the post-midnight munchies (no, not
> *that* kind of munchies--my neighbor is the one who does the weed
> smoking in this house!)
>
>> That's them. Basically cored, peeled apples with butter, a bit of sugar and
>> cinnamon cooked then put in a rolled out pastry. The pastry is folded over
>> the fruit in an overlapping circle with a hole in the middle.
>> Brush the top with egg and sugar.
>> Bake.
>> Once baked, pour in a thin caramel and let cool.
Date: Mon, 24 May 2004 06:42:04 -0400
From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: "Cooks within the SCA <sca-cooks at ansteorra.org>"
<sca-cooks at ansteorra.org>
On 24/05/04 02:28, "Stefan li Rous" <StefanliRous at austin.rr.com> wrote:
> Henry of Maldon suggested:
>> One type of thing that might be good to serve that nobody seems to have
>> mentioned is ground beans/mashed lentils/pease porridge/etc. Make it thick
>> (like refried beans) and provide some kind of chips, crackers, dry sippets,
>> etc. with which to dip it out for finger food.
> Hmmm. Has anyone here actually tried this? Will the fighters eat this?
> Or would most of it go to waste?
> This does have the advantage of being period.
We generally have hummus and pita included in dayboards; if the fighters
won't eat it, everyone else will, for sure :-)
Petru
Date: Mon, 24 May 2004 08:11:36 -0600
From: "Kathleen A. Roberts" <karobert at unm.edu>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: Cooks within the SCA <sca-cooks at ansteorra.org>
--On Monday, May 24, 2004 1:28 AM -0500 Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> This is not period, but would fighters go for banana pudding? Bananas
> are good because of the potassium they contain, right?
problem with bananas is they tend to coat the mouth, something fighters
seem to dislike. wonder why? ;)
seems anything that will cut the dust and saliva scum is welcome, and
oranges and pickles seem to fit that bill perfectly.
cailte
owner, feeder and keeper of fighter dude
Date: Mon, 24 May 2004 14:12:45 +0000
From: "Olwen the Odd" <olwentheodd at hotmail.com>
Subject: Re: [Sca-cooks] Dayboard-like Fighter Food
To: sca-cooks at ansteorra.org
>> The trouble with peeled hard cooled eggs is a) they quickly get unsanitary
>> and b) they take forever to peel.
>
> If you do get the manpower to peel the eggs, I highly recommend storing them
> in ice or at least cold water. If you have someone to man the table, they
> can fish out the eggs as needed with a slotted spoon or tongs. This way,
> less than clean hands can be kept out of the serving vessel..
>
> Felicia Morgan
We had hard boiled eggs at last Crusades. All five dozen disappeared and we
didn't have shells everywhere. Usually though, we tend to make tea eggs.
They are visually appealing, salty, and easy to pull the peels off (if we
don't get to doing it beforehand).
Olwen
Date: Mon, 13 Aug 2007 22:01:42 EDT
From: Aldyth at aol.com
Subject: Re: [Sca-cooks] so ... what do YOU eat.
To: sca-cooks at lists.ansteorra.org
karobert at unm.edu writes:
anyone can have orange slices, but aldyth sends out pbj
tortilla rolls, refried bean rolls (which actually go over
quite well), chips, pretzels. pickles, olives ... all
kinds of things to keep the fighters going. and it is
well appreciated by all.
=============
We call it Food on the Field. It has undergone many changes since it first came to be. We just couldn't get the fellas to eat the neat meat cheese biscuits that the Calontir kitchen made for their troops. The Crown asked for a volunteer (Helium-hand-itis) to come up with something they would eat, that would keep them on the field fighting rather than back at camp eating and usually taking off the armor and not putting it back on again. The feeling was that fighters would stay on the field longer. A questionnaire of sorts went to all the Outlands fighting/fencing lists as to what they wanted. And we gave them what they asked for.
We do about 400 tortillas a day, cut in half and stuffed with turkey, ham, roast beef, cheese and combinations of meat and cheese. Peanut butter and jelly, refried beans, cream cheese, potato chips, corn chips, pretzels, mixed nuts, raisins, chocolate chip cookies, snicker bars, cherry tomatoes, black and green olives, pickles and strawberries. The Outlands War Council foots the bill for the food, usually around $750 per war. Our serving ladies have been known to wait at the res points with wet towels to wash the faces and hands of the fighters. If anyone is interested in something similar for their group, let me know and I will shoot you the facts and figures.
Aldyth
<the end>