Medieval Recipe Advice

footfootfoot · 04-27-2011, 12:34 AM

Please don't mock this thread. I am having a theme party and would like to serve old food. I'm too tired to finish this properly, someone else take over.
Love

Big Sarge · 04-27-2011, 01:12 AM

large racks of ribs, whole roasted chickens, ham shanks. serve big chunks of greasy meat that needs to be gnawed on. use large round bread loaves and tear off chunks. a pungent cheese round goe along nicely. for drink, use horn cups or goblets filled with mead

infinite monkey · 04-27-2011, 07:14 AM

Apparently, the midievalites were heavy into barley.

Their comprehensive cookbook was called Barley & Me.

And ale. You need ale.

wolf · 04-27-2011, 08:03 AM

And some plover's eggs.

Suggestion ... watch Game of Thrones and serve whatever they're having ...

wolf · 04-27-2011, 08:05 AM

Actually, as an experienced renfaire participant, you'll be wanting things like turkey legs, meat on skewers (steak upon a stake), scotch eggs, and so on. Ale and mead to wash everything down. And if you can arrange for some dogs to wander about the banqueting hall to eat the leavings, I think you'll have it.

Bless the interwebz. You can find anything you need.

skysidhe · 04-27-2011, 08:14 AM

Served in bread bowls and eaten with knifes. No forks, no spoons.

wolf · 04-27-2011, 08:16 AM

Oh yeah, pa renfaire was big on soup in a bread bowl.

Trilby · 04-27-2011, 09:43 AM

I thought medieval food was synonymous with disgusting food?

Like roast pidgeons, roast sparrow and lark, lampreys and eels and things that look like Alien, ONIONS GALORE! and for desert - a lemon; the sweetest fruit known at the time.

infinite monkey · 04-27-2011, 09:58 AM

Sheesh, just come here: cabbage soup? What, is that like one step above 'gruel'?

Sundae · 04-27-2011, 10:15 AM

Potage - thick vegetable stew, sieved into a thick soup.
And yes, they used to have it on "trenchers" of bread, but served in bowls with bread (or bowls OF bread) is perfectly acceptable. It's VERY filling though, so perhaps just offer it as a veggie option.

Bri - lemons weren't grown here, so they wouldn't have been a common dessert. They would be imported from Europe with oranges which would have been far more popular. Pastries made with nuts and honey are more likely. The rich had access to a number of different types of sugar and used it extensively, even in savoury dishes.

Oh and contrary to the opinion that meat was always served with highly spiced sauces to hide the taste of it going off, meat was available all year round, fresh off the hoof or wing, but spices came from half a world and years away. Sauces were popular, but more likely used with English herbs like borage, sage, thyme, rosemary, parsley and chives. Garlic grows wild here and was used extensively to flavour food.

Puddings were also common - savoury puddings made with animal fat (suet). They are declining in popularity now, but even I grew up on steak & kidney pudding and beef pudding.

What do you have against the other food, Brianna? I've eaten pigeon, lampreys and eels. Yumyum.

(Can you tell I've just done both Tudors and Castles at school?)

footfootfoot · 04-27-2011, 10:15 AM

OK I am calling off this thread as a singular failure of a clone thread. I was too tired to do it properly. This has never happened before. It must be stress.

Sundae · 04-27-2011, 10:16 AM

You know what?
I thought it was a clone to start with - but I have PP on ignore so I wasn't sure.

When I saw other people answering sensibly I really thought I was being helpful

Would you please consider having a Medieval Banquet just to try all this out?

infinite monkey · 04-27-2011, 10:20 AM

I'll see your

and raise you a

wtf, foot? We didn't live up to what must be your REALLY high expectations?

You don't even give a fuck about medieval food, you're just like pam: make a disguised thread about food then don't even like the jokes. WHAT DO YOU WANT FROM US?

I think you're a post nazi.

Sick of your buttress,

Infi

footfootfoot · 04-27-2011, 10:20 AM

Quote:

Originally Posted by Sundae Girl

You know what?
I thought it was a clone to start with - but I have PP on ignore so I wasn't sure.

When I saw other people answering sensibly I really thought I was being helpful

Would you please consider having a Medieval Banquet just to try all this out?

DanaC · 04-27-2011, 10:23 AM

I never understood why that film flopped in cinemas. It's my favourite Jim Carrey film.

04-27-2011, 12:34 AM	#1
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Medieval Recipe Advice Please don't mock this thread. I am having a theme party and would like to serve old food. I'm too tired to finish this properly, someone else take over. Love __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

04-27-2011, 01:12 AM	#2
Big Sarge Werepandas - lurking in your shadows Join Date: Jun 2008 Location: In the Deep South Posts: 3,408	large racks of ribs, whole roasted chickens, ham shanks. serve big chunks of greasy meat that needs to be gnawed on. use large round bread loaves and tear off chunks. a pungent cheese round goe along nicely. for drink, use horn cups or goblets filled with mead __________________ Give a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.

04-27-2011, 08:03 AM	#4
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	And some plover's eggs. Suggestion ... watch Game of Thrones and serve whatever they're having ... __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

04-27-2011, 08:05 AM	#5
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Actually, as an experienced renfaire participant, you'll be wanting things like turkey legs, meat on skewers (steak upon a stake), scotch eggs, and so on. Ale and mead to wash everything down. And if you can arrange for some dogs to wander about the banqueting hall to eat the leavings, I think you'll have it. Bless the interwebz. You can find anything you need. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

04-27-2011, 08:16 AM	#7
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	Oh yeah, pa renfaire was big on soup in a bread bowl. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

04-27-2011, 07:14 AM	#3
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	Apparently, the midievalites were heavy into barley. Their comprehensive cookbook was called Barley & Me. And ale. You need ale.

04-27-2011, 08:14 AM	#6
skysidhe ~~Life is either a daring adventure or nothing.~~ Join Date: Apr 2006 Posts: 6,828	Served in bread bowls and eaten with knifes. No forks, no spoons.

04-27-2011, 09:43 AM	#8
Trilby Slattern of the Swail Join Date: Jul 2004 Posts: 15,654	I thought medieval food was synonymous with disgusting food? Like roast pidgeons, roast sparrow and lark, lampreys and eels and things that look like Alien, ONIONS GALORE! and for desert - a lemon; the sweetest fruit known at the time. __________________ In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum

04-27-2011, 09:58 AM	#9
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	Sheesh, just come here: cabbage soup? What, is that like one step above 'gruel'?

04-27-2011, 10:15 AM	#10
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Potage - thick vegetable stew, sieved into a thick soup. And yes, they used to have it on "trenchers" of bread, but served in bowls with bread (or bowls OF bread) is perfectly acceptable. It's VERY filling though, so perhaps just offer it as a veggie option. Bri - lemons weren't grown here, so they wouldn't have been a common dessert. They would be imported from Europe with oranges which would have been far more popular. Pastries made with nuts and honey are more likely. The rich had access to a number of different types of sugar and used it extensively, even in savoury dishes. Oh and contrary to the opinion that meat was always served with highly spiced sauces to hide the taste of it going off, meat was available all year round, fresh off the hoof or wing, but spices came from half a world and years away. Sauces were popular, but more likely used with English herbs like borage, sage, thyme, rosemary, parsley and chives. Garlic grows wild here and was used extensively to flavour food. Puddings were also common - savoury puddings made with animal fat (suet). They are declining in popularity now, but even I grew up on steak & kidney pudding and beef pudding. What do you have against the other food, Brianna? I've eaten pigeon, lampreys and eels. Yumyum. (Can you tell I've just done both Tudors and Castles at school?)

04-27-2011, 10:16 AM	#12
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	You know what? I thought it was a clone to start with - but I have PP on ignore so I wasn't sure. When I saw other people answering sensibly I really thought I was being helpful Would you please consider having a Medieval Banquet just to try all this out?

04-27-2011, 10:20 AM	#13
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	I'll see your and raise you a wtf, foot? We didn't live up to what must be your REALLY high expectations? You don't even give a fuck about medieval food, you're just like pam: make a disguised thread about food then don't even like the jokes. WHAT DO YOU WANT FROM US? I think you're a post nazi. Sick of your buttress, Infi

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