Syrup of Dried Roses
We’re into the season for colds, flu and just blah. In period, a variety of drinks and foods were laid out to help with these maladies. Nyguil is a few centuries from being invented...
Monthly Archive: November 2012
Bedouin style #2 Brisket
I have come across meat cooked in the Bedouin style mentioned in Rodinson. However I have yet to be able to find any other description other then “cooked in the Bedouin style”. This...
Atraf al-tib
In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...
Seperating an egg
This post is a bit of a quickie. A tutorial on how eggs were separated, yolk from the white with out using a plastic egg separating device. I know these an be bought in...
A Feast of Ice & Fire; A guilty pleasure
Sooooo….at Pennsic, I was shopping at the book tent. Three times in an hour. My shopping buddy, was busy getting a belt to fit himself and took over an hour. That meant “Hey I’m...