Coffee in Period Class
This is the overview with out the pictures. For the full research, check out Medieval Research Papers > Coffee in Period. The class was hands on with lots of discussion. Highlights from the class:...
Author: roxalana
Return from Pennsic 2012
After coming home from Pennsic 2012 , a very wet year, I am all but bouncing to do MORE cooking. I can not wait to break into two of the 3 books I bought. ...
Rose Water
Now we all know that rose water is an easy ingredient to buy. However this was not always the case. Rose water actually was made by hand back in the day. There was no...
Roman Carrots (or Parsnips)
I like carrots. Very very tasty veggies! I found this recipe and now I really LIKE carrots. This recipe is one of the best for making carrots crunchy tasty or roasted chewy tasty. Cook’s...
Measurements
This post will be important. A lot of Medieval Middle Eastern recipes do not have measurements, those that do have period measurements. Here is a listing with modern conversions. 1 lb (Ratl) =...
Edible Body of Works for A&S Competition (Research, Presentation, Practicality)
Edible Body of Works for A&S Competition (Research, Presentation, Practicality) By Honorable Lady Sosha Lyon’s O’Rourke Before you buy your first chicken and period cook book, ask yourself a few questions. This will help...
The ONE dish to rule them all
The ONE dish to rule them all By Honorable Lady Sosha Lyon’s O’Rourke Creating the ONE dish that makes people at an event stop and stare does not happen over night. There is...
Hilyauniyya Asparagus stuffed in Meat (one version)
I really like asparagus. It’s one of the best things about spring and summer. Ok not one of the best but a very tasty part of summer! So when I have extra asparagus on...
Grilled Bedouin Chicken
So I had a weekend with out A/C. No A/C means, other then hot and sticky, the in ability to use a computer with out it overheating in the lower part of Ansteorra during...
Tannuriyya (Lamb Stew)
Tannuriyya: Lamb Stew So I was curious to do a little of the unusual with different meat types. I choose lamb neck. I usually use leg of lamb when cooking but for once...