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| Sekhmet |
Posted on: 19-Mar-2020, 08:50 AM |
Replies: 11
Views: 5,495
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Dundee!! Haven't seen you in forever and a week! |
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Forum: General Discussion · Post Preview: #317534 |
| Sekhmet |
Posted on: 18-Dec-2019, 10:50 AM |
Replies: 14
Views: 13,128
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Mission accomplished, I've officially annoyed my children with the music being on night *and* day. I turn it on and then lock my computer.  |
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Forum: Celtic Radio · Post Preview: #317449 |
| Sekhmet |
Posted on: 04-Dec-2019, 06:23 AM |
Replies: 14
Views: 13,128
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YAY! I forgot this was online all year. |
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Forum: Celtic Radio · Post Preview: #317438 |
| Sekhmet |
Posted on: 14-Dec-2018, 09:00 AM |
Replies: 53
Views: 43,413
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I'm pretty sure this is the recipe my mother used at Thanksgiving. It wasn't bad, as far as custard pies go. I happen to like them, but I'm in the minority in my family. If anything I think I would've seen if I could get away with a slightly deeper pie dish. |
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Forum: From Your Kitchen to My Plate · Post Preview: #317063 |
| Sekhmet |
Posted on: 11-Nov-2018, 11:26 AM |
Replies: 23
Views: 19,074
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Not all that far from me, either.  I'm a bit west though. I'll be in Gettysburg next weekend. |
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Forum: From Your Kitchen to My Plate · Post Preview: #317013 |
| Sekhmet |
Posted on: 22-Jan-2018, 08:50 AM |
Replies: 4
Views: 1,887
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Welcome! I'm so glad you enjoy the music here. <3 |
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Forum: Introductions · Post Preview: #316476 |
| Sekhmet |
Posted on: 18-Jan-2018, 09:18 AM |
Replies: 17
Views: 4,455
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Hey, I remember you!  Welcome back to the scene of the crim....er, the fold! |
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Forum: Introductions · Post Preview: #316460 |
| Sekhmet |
Posted on: 17-Jan-2018, 04:33 PM |
Replies: 17
Views: 18,257
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*eight years later...*
This is actually one of my standards for meat pies, at least at home. I'll make one or two of these for events, but not necessarily "immersion" ones where people are looking for documentation. I've even made a batch of the filling and done these in pasty crusts so they're portable. Then again I've gone on a pasty kick for the last several years. The kids actually inhale this readily - but then again with only a couple of instances they've really liked meat pies in general. This also makes a fabulous base for Scotch Eggs. Just sayin'. |
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Forum: From Your Kitchen to My Plate · Post Preview: #316458 |
| Sekhmet |
Posted on: 24-Oct-2017, 10:45 AM |
Replies: 8
Views: 7,467
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Oh fine, take all the mystery out of it. Though I keep threatening to start learning how to process meats... |
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Forum: From Your Kitchen to My Plate · Post Preview: #316266 |
| Sekhmet |
Posted on: 13-Oct-2017, 08:50 AM |
Replies: 8
Views: 7,467
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All I've ever had is red, and I am a fan. It may also be because of the Belgian beer my girlfriend cooks hers with. I'll have to experiment and tell you later.  |
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Forum: From Your Kitchen to My Plate · Post Preview: #316234 |
| Sekhmet |
Posted on: 14-Sep-2017, 08:36 AM |
Replies: 0
Views: 879
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If you've ever spent any time in the SCA, you might know what sekanjabin is. Long story short it is a summer drink that has its roots in at least the 15th century, and it still served today. I include a redacted ancient recipe for fun.
From Duke Sir Cariadoc of the Bow's Miscellany:
Sekanjabin
Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.
Note: This is the only recipe in the Miscelleny that is based on a modern source: A Book of Middle Eastern Food, by Claudia Roden. Sekanjabin is a period drink; it is mentioned in the Fihrist of al-Nadim, which was written in the tenth century. The only period recipe I have found for it (in the Andalusian cookbook) is called "Sekanjabin Simple" and omits the mint. It is one of a large variety of similar drinks described in that cookbook-flavored syrups intended to be diluted in either hot or cold water before drinking.
Syrup of Simple Sikanjabîn
(Oxymel)
Andalusian p. A-74
Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this until it takes the form of a syrup. Drink an ûqiya of this with three of hot water when fasting: it is beneficial for fevers of jaundice, and calms jaundice and cuts the thirst, since sikanjabîn syrup is beneficial in phlegmatic fevers: make it with six ûqiyas of sour vinegar for a ratl of honey and it is admirable.
This seems to be at least two different recipes, for two different medical uses. The first, at least, is intended to be drunk hot. In modern Iranian restaurants, sekanjabin is normally served cold, often with grated cucumber.
Now, being a veteran of making this syrup by the gallon for fun and profit (I work in my Laurel's Bakery, pray for me ), I can give a few notes and tips for making this.
Some like it sweet, in which case cut back somewhat on the vinegar. You will not ruin the batch by doing so. Promise.
You can use whatever sweetener you desire, but understand that anything other than sugar and honey will not produce a syrup and will not have a shelf life.
Any mint can be used. Peppermint, spearmint, flavored mints (orange, chocolate, pineapple, etc), lemon balm, catnip, etc. You can certainly experiment with blends to see what you like best.
If you want a stronger syrup, place the vinegar in the dry mint and let it macerate for a while before adding both to the hot water.
You can probably get a second round of syrup out of your batch of mint. Simply skim or strain it back out, reset the vinegar, and proceed.
Enjoy! I make the syrup by the gallon because it is wonderful to drink. Try it!
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Forum: Drinks · Post Preview: #316146 |
| Sekhmet |
Posted on: 14-Sep-2013, 09:45 AM |
Replies: 133
Views: 52,705
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Ginger Cakes Williamsburg Style
Ingredients:
1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
1 teaspoon vanilla extract
1 teaspoon lemon extract
4+ cups of flour
Directions:
In a bowl cream everything together but the flour. Add one cup of flour at a time making sure it is well mixed. When you get to the 4th cup the batter should be like moist clay. You do not want it at all runny. If it's runny you will have ginger snaps. You should be able to make a shape and have it hold it's shape. It seriously should be like modeling clay. Continue to add flour a little at a time until you get clay type dough. Then make small balls of dough and press then onto a cookie sheet. Let them remain dome shaped. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309255 |
| Sekhmet |
Posted on: 26-Jun-2013, 10:47 AM |
Replies: 9
Views: 1,689
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Actually, I've been threatening to get a spurtle for a while now. I used one at an event a couple of years ago and it worked very well. Easy on the hands too. Besides, it stumps people in no time flat. |
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Forum: General Discussion · Post Preview: #308873 |
| Sekhmet |
Posted on: 07-Jun-2013, 08:01 PM |
Replies: 52
Views: 72,769
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I'm around here somewhere. This is still the best Celtic collection out there, Pandora makes me want to throw something.
So yeah. I'm on FB fairly regularly, that's your best bet in getting hold of me. PM me if you want a friend request thrown your way. |
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Forum: General Discussion · Post Preview: #308700 |
| Sekhmet |
Posted on: 22-Aug-2010, 02:31 PM |
Replies: 133
Views: 52,705
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Sweet Potato Soup with Corn & Chilis
3T corn oil
1 small yellow onion. minced
1 jalapeno pepper, minced
1 - 1.5 pounds sweet potato, peeled & cubed
4 cups chicken stock
2 cups water
1 cup fresh or frozen corn
pinch nutmeg
salt & pepper to taste
1/4 to 1/2 cup light cream
1. In a pot or large saucepan, heat oil over medium-high heat Add onion and cook till translucent, about 5 minutes. Add the jalapeno and cook another 1-2 minutes.
2. Add sweet potatoes, chicken stock, and water to the pot and bring to a boil, then reduce heat to medium-low and simmer until the sweet potatoes are tender, about 30-40 minutes.
3. In the bowl of a food processor or blender, puree the sweet potatoes in their cooking liquids (in batches till it's all done). Transfer the puree to a clean saucepan.
4. Add the corn, seasonings and cream to the puree. Reheat until soup just comes to a simmer. Serve immediately.
Source: New Native American Cooking by Dale Carson |
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Forum: From Your Kitchen to My Plate · Post Preview: #299049 |
| Sekhmet |
Posted on: 21-Aug-2010, 06:38 PM |
Replies: 52
Views: 94,373
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Wylde Nept! They're a band out of Iowa, but I've seen them a few times over the years. Great pub band, I've been a fan for a good while now.
http://www.wyldenept.com/ |
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Forum: Celtic Music · Post Preview: #299044 |
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