I just recently got ahold of a copy (thanks to the wonders of ILL) of an article called The Porridge Debate: Grain, Nutrition, and Forgotten Food Preparation Techniques1. I had seen references to it in Sandor Katz’s Wild Fermentation, but hadn’t actually read the article. In it, the author discusses how changes in grain processing [...]
Browsing Posts in Food preservation
The wonders of porridge
May 3, 2011
4 comments
Culinary Symposium and new classes
April 18, 2011
2 comments
This weekend was An Tir‘s Culinary Symposium, which was a smashing success. We had a great time geeking out with the other food nerds on subjects ranging far and wide. I’m all fired up to work on more sausages and cheese for this year. I’ve been a little concerned about curing/fermenting meat, and I think [...]
Almost there
June 29, 2010
No comments
I think I’m just about ready for the camping event this weekend. I got a new batch of sahti started over the weekend (actually two, a strong and a “small” sahti from the first and second runnings). The Aland black bread is baked, I’ve got lots of hard tack, and a new batch of pickled [...]
Bread and general food prep
June 25, 2010
No comments
I started prepping food for the event next weekend on Tuesday or so, and it’s coming along nicely. I’ve made some extra piima, have several bags of hard tack, the eggs are pickling, etc. I made about two quarts worth of sauerkraut, with some fresh dill, spring onions, cabbage and kale, and a little dulse [...]
Fish for breakfast
June 22, 2010
2 comments
I’m starting to think about what food/equipment I’m going to bring to the War in a couple of weeks. I’m going to bring all (as far as possible) Viking-possible food, and see how it works out for a long weekend. One thing I’m definitely planning for is fish for breakfast. I’m a great believer in [...]
Eldrimner
June 8, 2010
No comments
Daniel is blogging about his experiments in Viking cooking this summer in Lofoten, Norway at http://eldrimner.wordpress.com. If you are interested in living history, Viking food, or both, you should check it out. His experiments with marrow bones and smoking meat are of particular interest (to me at least).
Grand Thing V
June 1, 2010
No comments
We spent the (very wet) weekend at the Grand Thing, a Norse themed SCA event in nearby St. Helens, OR. It rained, we had to carry all our stuff across a very muddy field, and we still had a total blast. My preserved foods class went off well, and the participants were attentive and asked [...]
Preserved foods class
May 28, 2010
No comments
My class is tomorrow, and I think I’m as prepared as I’m going to be. The skyr, sauerkraut, bread, and beer are done. I’ve got stuff to make more kraut for the class, as well as to cook up some salt fish with leeks. The class handout is done, and posted here as a new [...]
