Anglo Saxon Cooking

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This topic contains 33 replies, has 16 voices, and was last updated by  blaricci 5 years, 1 month ago.

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  • #15380

    Jamie
    Keymaster

    So I'm currently working on a little side project: a videocast of Anglo Saxon cooking.  So my question to you all is would you rather I show you how to make anglo saxon meals in your kitchen, or would you rather I show you how to make it in a cauldron over an open fire?While the cauldron might be more fun to look at, I think it'll be harder to reproduce in your kitchen.  So I'm leaning towards kitchen, but I'd love to hear your thoughts.Oh, and worry not.  Either way this goes, the cameraman and I will have Mead on hand.  ...  It needs to be authentic, after all.  ;)

  • #16905

    Tim the Enchanter
    Participant

    Cauldron, definitely!  It will be much more visually appealing. Those of us crazy enough to try the recipes can adapt it to our own setups.

  • #16906

    anonymous
    Participant

    A mead recipe should be included. ;)

  • #16907

    Diane
    Participant

    My vote is cooking in the kitchen. Although a cauldron might be more… erm authentic… it wouldn't be all that practical.

  • #16908

    anonymous
    Participant

    Cauldron, with notes on the forum how to modify it for the modern kitchen. 

  • #16909

    TheBritophile
    Participant

    This sounds like a great idea, Jamie! I would definitely lean toward the kitchen. If anyone intends to actually cook the food from the recipes you're giving then it needs to be as user-friendly as possible.That's my two-pence worth!

  • #16910

    Barefoot Bree
    Participant

    You could really go all out and do both…. If that's too much, though, I'd vote for cauldron, for the atmosphere. Notes here in the forum on kitchen usage would be sufficient.

  • #16911

    Blaze2242
    Participant

    If it's possible to do a little of both, that would be awesome. As a reenactor though, I'd love the open fire cooking.

  • #16912

    byramja
    Participant

    I like the idea of doing it with a cauldron over the fire, or a dutch oven, etc… but maybe posting the recipes online so we can adapt them to the kitchen? I like the authenticity aspect though.

  • #16913

    anonymous
    Participant

    I was thinking about this one on my drive home today and I have to agree with Carol…

    Cauldron, with notes on the forum how to modify it for the modern kitchen.

    Cauldron for the historical & fun factor, for sure, but for those of us that aren't allowed fires without special permits from the county, how's about some conversion tips as you go along? 

  • #16914

    Jamie
    Keymaster

    So I think I've got an idea of what I need to do… but does anyone have any suggestions of where to find a cauldron in Portland?  ;)

  • #16915

    Barefoot Bree
    Participant

    So I think I've got an idea of what I need to do... but does anyone have any suggestions of where to find a cauldron in Portland?  ;)

    No, but you could try the Saturday Market..... :DActually, kidding aside, you can get large - very large - pots at homebrew supply shops. They won't be all ancient and cauldrony-looking, but they'd get the job done. We used to have one that could handle about three gallons, and I know they make them ever larger than that. There used to be a homebrew shop on Main out in Hillsboro, where I lived a couple of years ago.Sniffle.... I miss Portland. Someday I hope to be able to move back there.

  • #16916

    TheBritophile
    Participant

    So I think I've got an idea of what I need to do... but does anyone have any suggestions of where to find a cauldron in Portland?  ;)

    Hmmm...would this be authentic?http://www.superior-cast-iron-cookware.com/cast_iron_cauldron.html

  • #16917

    Jamie
    Keymaster

    Hmmm...would this be authentic?http://www.superior-cast-iron-cookware.com/cast_iron_cauldron.html

    That's a great find!

  • #16918

    Barefoot Bree
    Participant

    Just make sure it's not leaky….. and a size 2 is needed for Potions class.

  • #16919

    anonymous
    Participant

    I would try a resteraunt supply or used resteraunt equipment store

  • #16920

    Chris
    Participant

    Cauldron, definitely!  It will be much more visually appealing. Those of us crazy enough to try the recipes can adapt it to our own setups.

    I agree with Tim, we can always adapt the way it is cooked using modern day pots and utensils but seeing how it was done as it was then would be more visually interesting.This might be an interesting read: Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption

  • #16921

    Jamie
    Keymaster

    Hahaha!  I actually own both of her books.  They're fantastic.  The only disappointment is that there aren't any recipes.  :)

  • #16922

    Chris
    Participant

    What about this one: Tastes of Anglo-Saxon EnglandThis has recipes in but I don't know how 'authentic' they really are. It has only two reviews (UK) and two (US); looks like the US reviews are a little harsher, well one of them anyway. I had a look in Waterstones yesterday while I was off but couldn't find anything useful.

  • #16923

    Jamie
    Keymaster

    Haha, I've also looked through that one too.  As well as Anthimus and a few others.  Anthimus, even though he wasn't writing about Britain, was rather helpful due to the fact that there are cultural and climate similarities.

  • #16924

    Chris
    Participant

    I am sure they have tried experimenting with Anglo-Saxon cooking on Time Team (which I mentioned in this thread What about Time Team?) but I can't for the life of me remember which episode/s, I have seen so many over the years they blend together. They usually go all-out for authenticity and use only the cooking utensils and foodstuffs that would have been used then (unless they have no choice but to use modern day equipment). There must be something on YouTube that hasn't been blocked due to country and copyright restrictions to those of you who live over the other side of the pond.

  • #16925

    anonymous
    Participant

    Just make sure it's not leaky..... and a size 2 is needed for Potions class.

    LOL!!  You beat me to it.

  • #16926

    Anonymous
  • #16927

    anonymous
    Participant

    Jamie — If you send me the recipe you use with the cauldron, I'd be happy to do the modifications for the modern kitchen to post here.

  • #16928

    Jamie
    Keymaster

    I think we should be able to make due with a dutch oven.  What we're going for is even heat in a pot, so I think that Dutch Oven pretty well fits the bill.  Don't you think?

  • #16929

    mwebster
    Participant

    Wouldn't mead require some brewing time?

  • #16930

    anonymous
    Participant

    Aye for the cauldron. Also the mead recipe would be wonderful.

  • #16931

    anonymous
    Participant

    The Dutch oven should work rather better than a cauldron, I expect.

  • #16932

    Jamie
    Keymaster

    It turns out the skill set for Podcasting doesn't overlap a lot for videocasting.  The videos we took look pretty awful.  So I think what I'll be doing is an audiocast with written materials for recipes, etc.  I'll see what I can do about collaborating with someone who understands how to properly frame a video for future attemps… but yeah, the video is pretty rough so it'll be audio for now.  ;)

  • #16933

    anonymous
    Participant

    Well, at least you tried.  I am impressed with what you have put together as a non-IT guy.  I look forward to the audioversion.  I am a big audio person anyways.Laura

  • #16934

    anonymous
    Participant

    Really, Jamie.  You're not able to do everything perfectly the first time?  Whatever shall we do?

  • #16935

    Jamie
    Keymaster

    Hehe, you laugh but I've gotten hate mail for significantly less.  ;)

  • #16936

    Chris
    Participant

    It turns out the skill set for Podcasting doesn't overlap a lot for videocasting.  The videos we took look pretty awful.  So I think what I'll be doing is an audiocast with written materials for recipes, etc.  I'll see what I can do about collaborating with someone who understands how to properly frame a video for future attemps... but yeah, the video is pretty rough so it'll be audio for now.  ;)

    Awful how? How did you set it all up? What was the lighting and sound like? Many years ago I was a media student and made my own 45 minute film so I know how difficult it can be to set everything up. I look back at my own stuff and think it is utter crap but the basic practice of setting up for video is always going to be a slight challenge if you haven't done it before. Framing the subject or scene can be tricky but I found after a while it sort of came naturally although we had several classes on the theory behind it at the time  ??? Lighting and sound can be a proverbial pain in the backside if you don't get it right and believe me I learned the hard way by making a total hash of things when looking at the rushes in the editing suite.I agree with Laura. I am impressed with everything you have put together so far and considering how much time it takes to complete just one normal episode I am significantly more impressed that you still find time to create additional members only podcasts as well as come up with additional ideas (and try to put into practice) the Anglo-Saxon cooking video, not to mention spend time on the main website, this forum and facebook replying to questions etc.!!!  I don't think many people put that much energy into a product they professionally get paid for :oI, too, shall look forward to listening to the audio version.

  • #16937

    blaricci
    Participant

    Why not a microwave version as well?

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