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skip to posts this browser is outdated. please upgrade your browser to enjoy this website to its fullest extent. about ref brewing contest rules contact ref papers baking bread without commercial yeast fermentation in theory and practice preserved foods of the viking age researching food cultures without written recipes sour, not salty: toward an understanding of the viking food aesthetic viking cooking: a reconstruction viking food guy recreating the food and drink of the viking age (and others) home agriculture baking brewing dairy demo fallacy food preservation foraging german medieval modern pottery recipes research trekking viking tags aesthetics bacon baking barley beef beer bread cabbage camping cheese chicken cod demo farming fermentation fire fish german grain greens horses milk misconception musing oats peas pickles pig porridge pottery preservation rye sahti sandwiches sca skyr soup sour stew technique vegetables viking waffle whey wild food hi, i'm ref, and my passion is recreating the foods of the past, with a particular emphasis on viking age scandinavia. calendar august 2018 m t w t f s s « jun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 blogroll my old food blog brewing the draughts are deep food authentic viking food on facebook eldrimner hurstwic's food and diet page the viking answer lady on food thora sharptooth's viking foodstuffs pages about ref brewing contest rules contact ref papers baking bread without commercial yeast fermentation in theory and practice preserved foods of the viking age researching food cultures without written recipes sour, not salty: toward an understanding of the viking food aesthetic viking cooking: a reconstruction meta log in entries rss comments rss wordpress.org license blog under the creative commons attribution-noncommercial 3.0 license more brewing june 20, 2015 3 comments i’ve been putting more effort and interest into viking-style brewing lately, and want to continue in this direction. i made a batch of unhopped, unboiled beer for grand thing a few weeks ago, and it came out pretty well. i made it with munich malt (since i suspect their malt was darker than a pale or pilsner) that i mashed in 3-4 steps with some juniper berries and bog myrtle. i did not boil the wort, and pitched some bread yeast when it was coolish. it didn’t last very long, but it came out pretty well. right after that, i found larsblog (thanks to magnus ) and read this about raw ale that made me really happy. i’m hoping to explore this further. if nothing else, it’s ready so quickly that it’s a perfect last minute something to make before an event. brewing , viking none the perfect outdoor hearth (and cooking all the things) june 20, 2015 1 comment this past weekend we were at an event up near spokane (iron & ink) on a site that the local folk have been able to make improvements to. their latest addition is a new outdoor hearth for period cooking, and the finished it the afternoon before we got there. we spent pretty much all day saturday cooking on it, and it was fabulous. it was just the right height for cooking, and big enough that we could cook 4-5 things at the same time and still have room for a separate fire just to heat up new coals. svava made a couple batches of simple cheese, one of which we used for roman “globi” (fried balls of cheese and spelt flour covered with honey and poppy seeds), and the other for a roman salad with cheese and fresh herbs. the picture above is of a brined pig’s tongue and brined pig heart roasting on spits. i also stewed a second tongue with onions, fava beans, and sugar snap peas. breakfast was scottish oatmeal cooked over the fire and served with sour cream and kippered herring (they all scoffed, but it was delicious). for the potluck, i made a dish of bacon, chicken, radish greens, kale, pea shoots, and “sea beans” (a salt marsh plant i’ve been getting in the csa box), with some sour cream to finish. we pretty much spent the entire day cooking stuff and getting people to eat it. it was great. it was such a relaxing time, and we got to do what we like best. the potluck was a ton of fun, and now i know what cougar tastes like (it was delicious). while it’s a very long way from home, the last two iron & inks have been great, and i think we’ll be going back again next year. recipes , viking none carnevale (part the first) march 24, 2015 1 comment i had an excellent time this past weekend at dragon’s mist’s carnevale event. i was in charge of the kitchen, for the first time in ages, and i had a great time. we cooked lots of food, much of it was eaten, and people seemed to enjoy themselves. i mostly saw the inside of the kitchen. several people asked for the recipes, so i thought i’d post them here for reference. we’ll start with the first course, and i’ll post the second course separately. all the recipes are from terence scully’s translation of “the opera of bartolomeo scappi (1570)”* the first dish was chickens stuffed with a mixture described in scappi as book ii, recipe 115. to make various mixtures with which to stuff every sort of commonly eaten animal, quadruped and fowl, for spit-roasting. get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid or of some other quadruped or commonly eaten fowl, and cut it up into small pieces, adding in beaten mint, sweet marjoram, burnet and parsley, four raw egg yolks, an ounce of pepper and cinnamon combined, half an ounce of ground cloves and nutmeg combined, half a pound of prunes, visciola cherries and morello cherries combined – in summer instead of those use gooseberries or verjuice grapes. mix everything well together. optionally you can put grated cheese, garlic cloves, or spring onions. … we used ground pork, left out the liver (i had lots, but it squigs some people out), and i didn’t have burnet. i used the dried tart cherries from costco. we left out the optional ingredients. we stuffed the chickens (all 20 of them) and roasted them in the oven until they were very tender. the second dish, which was the surprise hit of the feast, was a split chickpea soup. it was the thing that i got the most questions about. ii 192. to prepare a thick soup of split chickpeas in meat broth with other ingredients. get split chickpeas that are brown because the other sort are not good split, clean them of any dirt and wash them in several changes of warm water. put them into an earthenware or copper pot in enough cold meat broth to cover them by three fingers, and boil them slowly on the coals away from the fire. using a wooden spoon, skim off the white scum that will form. get the rind, snouts and ears of salt pork, which should be very clean and well cooked in unsalted water; bits along with a spoonful of fat broth tinged with saffron, and finish off cooking. at the end throw in a handfull of beaten herbs. serve it in dishes with cinnamon over top. with those chickpeas you can also cook yellow saveloy and mortadella of pork liver. you can also cook split lentils the same way. it turns out that you can get split brown chickpeas at an indian grocery store as “channa dal”. i’ve also tried this with yellow split peas, but i thought the chickpeas were better. i boiled the chickpeas in water to cover, and separately boiled some diced salt pork to remove some of the salt. when the chickpeas were about half cooked, i threw in the salt pork and a little of the broth from the pork, and finished cooking them. when the peas were done, we served them in bowls and dressed them with chopped fresh herbs (marjoram, rosemary, thyme, and sage) and cinnamon. so good, and super easy. the last dish in the first course was iii 230. to cook stuffed eggplant in lent. get eggplants and peel them. through their small end dig out the inside – which can be done most easily after bringing them to a boil in hot water. take that and beat it with knives along with aro

URL analysis for vikingfoodguy.com

http://vikingfoodguy.com/wordpress/tag/baking/
http://vikingfoodguy.com/wordpress/papers/researching-food-cultures-without-written-recipes/
http://vikingfoodguy.com/wordpress/tag/peas/
http://vikingfoodguy.com/wordpress/tag/musing/
http://vikingfoodguy.com/wordpress/tag/horses/
http://vikingfoodguy.com/wordpress/tag/porridge/
http://vikingfoodguy.com/wordpress/category/dairy/
http://vikingfoodguy.com/wordpress/2012/06/06/new-fermentation-book/
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http://vikingfoodguy.com/wordpress/2013/02/12/v-is-for-viking-and-vegan/
http://vikingfoodguy.com/wordpress/tag/wild-food/
http://vikingfoodguy.com/wordpress/239-2/
http://vikingfoodguy.com/wordpress/tag/fermentation/
http://vikingfoodguy.com/wordpress/papers/preserved-foods-of-the-viking-age/
http://vikingfoodguy.com/wordpress/category/agriculture/

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