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Re: Applade Ryalle

Showing the sizes of the Golden Pippins also if y'pippins are this size it makes sense to cook whole as there'd be bugg....erm, not alot left once they'd been peeled and cored http://farm2.static.flickr.com/1108/5120577322_a13e95943f_b.jpg With some other apples to show scale, inc pyo Gala at the ba...
by Grymm
Wed Oct 27, 2010 2:28 pm
 
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by Grymm
Sun Sep 19, 2010 4:32 pm
 
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Re: Vegetable Recipe(s)

5 June 1352 Certificate under the Mayoralty Seal that in the City Rolls of the 11th year of Edw. III there was an entry to the effect that on 14 Jan. Ao 11 Edw. III [1337-8] Peter Sauches, Martin Fermandes, Martin de Rete, John Dayale and Melaudus de Castre, Spanish merchants, appeared before the Ma...
by Grymm
Sun Oct 31, 2010 7:04 pm
 
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Re: Vegetable Recipe(s)

I've found in later (18thC) oilmens tradecards and lists things like (Finest) Eating oil, Salad oil, Genoa oil, Gallipoli oil, Florence oil, Minorca oil, Seville(Civil) oil, Apulia/Apuglia oil, Lucca oil which are all olive oil. I'm pretty sure it's used in some phisick recipes in the muddyevil peri...
by Grymm
Sat Oct 30, 2010 5:29 pm
 
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by Grymm
Sun Oct 31, 2010 7:52 pm
 
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by Grymm
Tue Nov 16, 2010 11:37 am
 
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by Grymm
Sat Nov 20, 2010 10:05 pm
 
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Re: Specialist terms

At the risk of being burnt at the stake or stoned to death by Peterites The food and knife handling bits that Peter talks about, I think, come from Wynken de Worde's Boke of Keruynge and refer to ritual carving of meat rather than general dining. check it out here http://www.gutenberg.org/catalog/wo...
by Grymm
Thu Nov 25, 2010 8:48 pm
 
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by Grymm
Wed Jan 26, 2011 5:24 pm
 
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Re: Modern twist on old recipes

Like Richard said Heston's taking the recipes and running with them. Both Johnnas quoted recipes say "do hem in an erthen pot with gode broth" but don't mention what you make the broth from. Heston has chosen to make the broth from calves tail, mention that to yer standard clueless reporte...
by Grymm
Sat Jan 29, 2011 5:57 pm
 
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by Grymm
Tue Feb 08, 2011 9:17 pm
 
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Re: The June Cooking Weekend Event

Pod beans boil them just tender then, if you can be fagged,pop them out of their skins and fry with onions in butter 'til they start to colour, bit of salt(Usually enough in the butter) and pepper, job's a good'un. I put a little cassia in mine too. Or tart of beans, pod, boil, shell, beat in a mort...
by Grymm
Thu Jun 09, 2011 8:05 pm
 
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Re: Flage?

Ooooh it's available on Archive.org, that's conciderably cheaper than the silly money peeps want for a hard copy =o) Vol1 A-C Vol2 D-G Vol3 H-L Vol4 M-Q Vol5 R-S Vol6 T-Z One on dialect grammer and a link to the serch results I got when looking for more Wright, inc Old English Grammer, a Middle/High...
by Grymm
Sat Jun 18, 2011 5:16 pm
 
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by Grymm
Fri Jul 08, 2011 12:12 pm
 
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by Grymm
Wed Jul 20, 2011 10:40 pm
 
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by Grymm
Tue Jan 10, 2012 10:44 am
 
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Re: Anything interesting happening in the February session?

Images of the glitten/splitten/slothglove rock up from the 14th through to the 16thC, they could be leather, cloth, felt or knit, no indications in the pics. Kitty made me some one piece felted ones which need real artic conditions as they are REALLY toasty, we decided that felting in one (Formed as...
by Grymm
Sun Feb 12, 2012 10:56 pm
 
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18thC Turnbroach

Image

Loving the oven door heat shield.
by Grymm
Sun Jun 10, 2012 11:55 pm
 
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by Grymm
Sun Jun 24, 2012 1:11 pm
 
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Re: Sops

Or fried .... Mmmmmmmm friedn slice =o)
by Grymm
Fri Jul 13, 2012 11:15 am
 
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Re: Fish in a basket - sorting out the basket

It calls for a rush basket doesn't it, set the whole thing in jelly then cut it out and the outside cleaned up? (Ooo a version with sugar basket, marzipan fish & fruit jelly might be fun) I'd get a new rush or willow(With the bark stripped off) basket and scald it with boiling water before use. ...
by Grymm
Tue Jul 17, 2012 10:26 am
 
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Re: Fish in a basket - sorting out the basket

Leave the bark on the willow and it may even get rid of a headache =o)
by Grymm
Tue Jul 17, 2012 11:08 am
 
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Re: Baking Bread in a Wood Fired Oven

Bit later than you really need but Richard Bradley, one of those 18thC writers who had advice about most things, has a fair bit to say about heating ovens in his 1750 work The Country Housewife’s Companion; The words in brackets are my additions for clarity, spelling and grammar is Mr. Bradley’s ver...
by Grymm
Thu Sep 20, 2012 9:17 pm
 
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Re: How to make pasta the traditional way?

Flat noodles/pasta/paste http://www.youtube.com/watch?v=9gLuLzA_tBE&NR=1&feature=fvwp Which is what these 15thC pics could be http://schoenewaldt.files.wordpress.com/2011/10/taccuinum-sanitatis_casanatense_4182-pasta.jpg http://upload.wikimedia.org/wikipedia/commons/7/75/Tacuin_P%C3%A2te42.j...
by Grymm
Wed Oct 10, 2012 9:58 pm
 
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by Grymm
Tue Dec 18, 2012 9:49 am
 
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