Laurel’s Prize Tourney: FOOD!

The array of foods to try–oh wow! I didn’t even get to try all of it. I missed one because it was too early to eat when I was there, and I never got back to it, which grieves me.

I begin with the youngest to display. Roman Cooking demonstrated from more than one source is always a good beginning. Shannon of Fynnon Gath made a nice presentation and her samples tasted good.  I can see her being lauded for a feast in the future!

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Sigridr Ranglatr presented a beautiful selection of sweets that could be enjoyed on bread. I could very happily eat any of her delicious concoctions at a meal. She displayed her mortor and pestle which would have been a common kitchen tool in most of the SCA period.

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Gaelan Garrett created samples of preserved foods. He cured meats and made fermented preserved items.  He also displayed samples of puddings and other period means of making certain foods taste good past their prime, and also to make them go further. This was the ONE food booth I intended to return to and sample and ran out of time. I sadly missed my chance to taste what promised to be very interesting dishes!

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Alianorra MacKkye presented deserts and a vinegar drink I could drink all day long. She had various candied fruits, and ginger, which I sampled. I did not try the meat dish, although I was tempted but I didn’t want to mess up her lovely spread before the Laurel’s got to see and taste it first.  I came back and refilled my drink cup from that cold vinegar beverage, shown in the glass container with spicket, several times over the course of the day. Yum!

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Marie de Girau presented SAUCES. The garlic green sauce was spectacular. The mild garlic sauce really didn’t have much garlic flavor, but was pleasant otherwise.  She made meatballs for the sauces, but I liked it on a cracker just fine. I think it would do fabulously well over any meat.  The mustard sauce was good, but the garlic sauce–wow!  She also does garb.

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Marianna de Salamanca did not cook food. Her display probably should not be in this blog post, but I have no idea where to put it.  She made things for the skin, things to make you smell good, things to freshen clothing, things for cleaning teeth, and other similar items.

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This wraps up the Laurel’s Prize Tourney blog posts. I hope you enjoyed them, and I hope I did not make too many mistakes on names.  As of the time of writing this, I found one wrong name and changed what I wrote but that leaves me with another person whose name I did not get.  Not bad for my first time attempting to document this, one of my favorite events.

CABBAGE!

Started my first crock of cabbage fermenting a few days ago, and so far it is off-gassing exactly as it should! Happy cabbage! I am using the lactic acid fermentation that takes place on a salt brine. I made my salt brine with pink salt that has been mined in the same place since before my 10th century time period. So my persona could very well have purchased this sort of salt in the market of Constantinople.

Due to a discussion on whether or not the Byzantines would have spiced their ferment of cabbage, I did not spice this batch. Meanwhile, I have been reading up on the history of cabbage and attempting to discover if any of the heirloom versions resemble what my persona would have used. If I find one, I will see if I can manage to grow it in a pot and try it in another ferment.

Meanwhile, I used the modern head cabbage that was developed much later in Europe. It is inexpensive so makes a good choice for learning the method. If I mess this up it will not cost me so much to try again.

And I am still seeking out sources to find, if I am able, an example of spiced cabbage ferment.

Sometime in October this first crock will be ready to eat! I am very excited and barely can wait!