Fyne Goods - Bad Humor. Geoffrey Chaucer Hath a Blog. Tweets, for your perusal. Ginger is the new Black. Things I like on Etsy. Saturday, January 22, 2011. So without further adieu, I present Purging the Hoard. Tuesday, January 04, 2011.

8211; a blog about medieval and viking age food. In the second trial I was looking at the differences between interpretations of cooking pits in Norway and southern parts of Scandinavia. In short the former method would include placing the firewood at the bottom and stones on top, while the latter were made the other way around. The questions are, will there be any noticable differences in performace, and are we able to distinguish between the pits afterward. Interestingly though, while w.

The Commonplace Boke of Avelyn Grene. This blog is an extension of my webpage on medieval cookery, The Commonplace Boke of Lady Avelyn Grene, located at www. Monday, September 14, 2009. Food Safety - Handling Food. Cold food should be held under 41 degrees. Make sure it is clean and sanitized before putting food into it. Make sure you have a tight seal on your cooler to keep the cold in and the hot out.

Taking our 17thC re-enactment seriously and ourselves not at all. This content is password protected. Enter your password to view comments. However, at Gosford we were met by Lee, who had sacrificed his m.

A Type of Ahrash spiced meat patties with sauce. Pochee poached eggs in golden sauce. Bruet of Almaynne in lente. How to make a red cherry and rose torte. Sauce for Stockfysshe in Another Maner. To grill gilthead or to fry zander. A Type of Ahrash mausteiset jauhelihapihvit. For to make Furmenty vehnäpuuro.

Added to the Online Medieval Cookbooks.

One year, one cookbook and one challenge. Posted by Saara N under Uncategorized. Posted by Saara N under Uncategorized. One year has gone now since I started this challenge. I made it! I hope that you have enjoyed this blog as much as I did! January 1, 2012.

Piscetarian, Vegetarian, Vegan, and Historical cookery for those with dietary restrictions, be they ethical, health-based, or transitional. Cheer up! There is good food here with no judgment, just joy! Oh, yeah, and a few older recipes from the days before I had to give up saturated fat on top of everything else. Sunday, August 16, 2015. Cooking feels like volunteering for Hell. We are wilting now, and we are awash in tomatoes.

Like Me! Ramblings and Rants about the world around a modern day goddess who is mostly dumbfounded by the places she finds herself inhabiting. Some goddesses are puzzled by this.

This is the blog of the Tudor kitchens cookery project at Hampton Court Palace, Surrey, England. Wednesday, 23 November 2011. Right, the time has come to admit to myself.