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Since the closest exotic meat shop won't have their next order of boar roast in for at least a week I'm going to focus on getting largess for Pennsic up and running.

I need to get more bottles- but I can't seem to find the link anywhere that Elizabeth had sent me in either email or going back through LJ. :( I'll check Artco tonight on the way home too and see if they have any more of the bottles that I had been using.

Here are a couple of saffron sources- I need to get an ounce, so it's going to run about $100- which is actually down a bit from when I looked last year when it peaked around $150 per ounce- and that was the best price I could find!
http://www.qualityspices.com/index.php?id=102&tx_ttproducts_pi1%5Bmfc%5D=20
http://www.theposter.com/saffron2.html

I'm going to definitely do sealing wax on the ones going to Pennsic as it will not only keep the corks in place without getting them too far down, it will help keep the tags from coming untied. I need to check my candle making supplies and make sure the bottle sealing wax is still in there and wasn't accidentally purged.

I'm going to change up the booklets for the Pennsic donations- just a bit. I'm going to try to at least replace the front cover woodcut image of an Italian 1500's sugar grater, with the appropriate populace badge or ensign for each kingdom (if they have one). At this point I'm only doing one set per-kingdom, not additional sets for the principalities, if I have enough of the bottles and spice mixes, I'm debating if I should do those as well. If anyone has a better or more complete list of populace badges than the one in this handout, please let me know- it looks like only Lochac and Glen Abhann are missing them : http://www.estrellawar.org/Portals/EstrellaWar/articles/Populace%20Victory%20Pennants.pdf
http://wwwgoldenstag.net/MiscSCA/KingdomColors.htm


Unless I can find a home printer that prints color reliably on card stock, I think I'm going to pay to have the UW copyshop print out the covers, then print the inside myself as that seems to print just fine and dosen't need need to be in color and I'm going to be hand binding them in a historically appropriate but simple way.
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Here's the largess I'm handing off at Ursulmas for Estrella. 10 sets of 3 spice mixes and little booklets bound in a historically appropriate way with recipes for the spice mixes and 5 dishes from the same source that use them.

A close up of one set with the spices out of the bag
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I finally got a replacement phone, but I lost all my numbers. If you would like me to have your number, please PM me. :) I have lots of calls to catch up on.

I also made a trader joe's run with the roomie. I stocked up on fairly healthy stuff to take for lunches and breakfast since the hospital cafeteria food is both overpriced and over-fried. As we took my car this also meant an epic purging and cleaning of said car as hasn't been done since before the move. Good lord I was hauling a lot of stuff around with me. Whew!

The original reason for the TJ run was to get more saffron for the fine spice mix as I need to resupply to sent a batch of 10 sets for Estrella. I bottled the batch of sweet spice mix I blended on Saturday, and I still have some of the strong mix left so once I'm done with this last batch, making the booklets, and the little bag I should have enough for the sets.

I'm still thinking about possibly switching out one of the recipes in the booklet (the stuffed eggs), but I still haven't decided what I'd replace it with if I do.

Here are some options )

I kept getting dive bombed by the insomnia fairy last night. I finally got to sleep around 11-11:30, then I woke at 2:30, 3:30, and 4:30 before the alarm went off at 5:30. I may just go straight to bed when I get home tonight.
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Whew, it's been a hectic day. I had to deal with the long unpleasent ordeal of replacing my lost license. I managed to bottle the rest of the spice mixes during a brief interlude. The yeild was interesting.

LXXIII. Specie fine a tute cosse / LXXIII Fine spices for all dishes (things)
1 oz. pepper, 1 oz. cinnamon, 1 oz. ginger, 1/8 oz. cloves, and 1/4 oz. saffron
12 1/2 bottles

LXXIV. Specie dolce per assay cosse bone e fine / LXXIV Sweet spices, enough for many good and fine things
1/4 oz. cloves,1 oz. "good" ginger, 1 oz. "soft or sweet"cinnamon, 1 oz. Indian bay leaves
9 1/2 bottles

LXXV. Specie negre e forte per assay savore/ LXXV Black and strong spices for many sauces
1/8 oz. cloves, 2 oz. pepper, 2 oz. long pepper, 2 oz. nutmeg
19 1/2 bottles

Here are some gratuitous images:



I'm also still working on how to process the booklet of documentation and will meet up with fittzwm sometime tomorrow to work on possibly hand binding some. I got a bid from the UW print shop, and if I were to do 20 copies how I originally envisioned them it would be around $60+. I'd like to bind some in a really nice and sturdy way, but for donating in bulk as largess I'm going to need to find a more cost effective method.

In just a few moments I'm going to scurry off to dress for the evening performance of the nutcracker, featuring my favorite little ballerina. I've gotten a dozen roses for her at the end of the performance, as I remember how incredibly special that was when I was performing at her age.
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I think like the tags best as fittzwm suggested. What do you think?
raffaellasworld: (Default)
I started with a clean spice grinder, then measured things out by weight, ground up each spice, then mixed. I've put them into what glass bottles I have for them, but I need to get at least a case for the additional spice mixes that wouldn't fit. I also need to figure out a viable method for labeling. I'm thinking clear lables with some form of calligraphy.
Here is what they look like:
LXXIII. Specie fine a tute cosse / LXXIII Fine spices for all dishes (things)
1 oz. pepper, 1 oz. cinnamon, 1 oz. ginger, 1/8 oz. cloves, and 1/4 oz. saffron



LXXIV. Specie dolce per assay cosse bone e fine / LXXIV Sweet spices, enough for many good and fine things
1/4 oz. cloves,1 oz. "good" ginger, 1 oz. "soft or sweet"cinnamon, 1 oz. Indian bay leaves


LXXV. Specie negre e forte per assay savore/ LXXV Black and strong spices for many sauces
1/8 oz. cloves, 2 oz. pepper, 2 oz. long pepper, 2 oz. nutmeg


Here are all three together in the order listed above. My only concern with giving them as a set of three is that the fine and sweet spice mixes look almost identical, even though the first one has a decent amount of saffron, and the second has bay leaf.
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For the purposes of experimenting with making this for largess (and in smaller batches for home use) I've chosen to break down the measurements into parts. As ounces seem to be the standard unit of measure used in all of these recipes and for all ingredients this is easily replaced by other units of measure, e.g. one tsp pepper, one tsp cinnamon, one tsp ginger, 1/8 tsp cloves, and 1/4 tsp saffron. When I make the test batches at home I will also be pulling out some of the recipes that call for these spice mixes from the same manuscript as sizing up and down spices can sometimes call for more variation depending on the age and quality of the spices used.

LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

First test batch will be: 1 tsp pepper, 1 tsp cinnamon, 1 tsp ginger, 1/8 tsp cloves, and 1/4 tsp saffron


LXXIV. Specie dolce per assay cosse bone e fine.

Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.

LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good.


First test batch will be: 1/4 tsp cloves,1 tsp "good" ginger, 1 tsp "soft or sweet"cinnamon, 1 tsp Indian bay leaves
 

LXXV. Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

First test batch will be: 1/8 tsp cloves, 2 tsp pepper,  2 tsp long pepper,  2 tsp nutmeg

 

All of these recipes currently come from a single source the Anonimo Veneziano and I'm currently working from the translation found here: http://www.geocities.com/helewyse/libro.html

The original Italian transcription can be found here: http://www.uni-giessen.de/gloning/tx/frati.htm

Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL  (MKA Louise Smithson) from the transcription of  Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made available online by Thomas Gloning. Last updated March 28th 2005.

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