Sites I Follow

 Abrahe çaragoça - AnTir CultureWiki



Popular posts from this blog

UDS (Ugly Drum Smoker)

Image
Drum Smoker Beta .57. I started this project last fall, but had to put it on hold during the long cold snowy winter but it should be fully ready for eventing shortly. I still need to purchase a few parts for it including an exhaust chimney. I already have a Rotisserie to be installed. Final painting of the exterior will come later this year.   Along with Medieval Cooking, I also really enjoy BBQ.  The UDS provides me the opportunity to kill two birds with one stone, so to speak.  There are some Medieval recipes that I would like to make at events that require an Oven, Rotisserie, or something other than a Camp Stove or Bed of Coals.  Like Alton Brown, I don't want to bring a bunch of Unitaskers to an event unless I'm working a specific demo.  This build includes three 1 inch air intakes.  The Exhast Chimney will be 2 inches.  The Firebox was created by chopping down my old Bullet Smoker.  With the three 1 inch intakes, I believe I can get the...
Read more

Salsa de Pago (Peacock Sauce)

Image
Original: Primerament Salsa de Pago: ffe brou de galliiies, o del calduin e de blascos de molto amb carnsallada. E, quan lo brou sera ben cuyt e espes, ages amelles pellades per .viij. sculdelles una liura e pica lles e fe n leyt ab aquel brou, e cola la, e priu los ventrells de lles gallines e fets los de tal1 de un dau, e dels cors dels conills e de les gallines asimatex, e niit ho a coseligar eii greis de carnsalada. E la olla que s soscnguara estiga e11 poch foch sol que los greix bulla un poch, e tota ora hi ago sia menat. E n apres ages d altra carnsallada magra e grasa e vage en la sosengua. * E aso lleva [b] sovint del foch per tal que lo greix no S pusca cremar. E, com sera sosengat, ages cebes redones tallades segons que damutit es dit, go es saber, la quarta part per de lles damunt dites coses e mit la a ssosengar, e deu esser tost asosenguada ; aso feyt gitats lo greix de Ila olla, ages agror de limons o de teronges o de magranes agres o de bon vinagre, mit n i .j. poch...
Read more

Beef y-Stywyd

Image
Beef y-Stywyd with Rice Beef y-Stywyd (Stewed Beef) 15th Century England Original:   Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth. [Two Fifteenth Century Cookery Books] Translation: Take fair Beef of the ribs of the forequarters and smite in fa...
Read more