Between schedules and priorities and whatnot, this is the first of the several annual West Coast Culinary Symposia that I've attended. An entire weekend of historic food geeking. (Mostly SCA, but there was a strong outreach to local non-SCA interested parties this year and we got a good handful of people from other historic groups and simply interested non-hobbyists.) Back when things were getting organized I kept dithering about what I wanted to teach until almost too late, but then the open-fire cooking teacher had to cancel and since I'd wanted to do something along that line I got a 3-hour slot to teach beginning heat management and working with reproduction cookware. (I'd play-tested the idea at Erinwood Arts last year, which was good because it helped with time management.)
So I took Friday off work because I knew I wanted to do all the ingredient prep for my class in advance, and simply because I wanted it to be as relaxing an event as possible rather than having to be all packed by Thursday night and then dashing off after work Friday. So I was able to sleep in, pack in a leisurely fashion, stop by the Compass Star for lunch on the way out, and get to the site an hour before official opening time. The event was at the Bothin Youth Center (a Girl Scout camp) in Marin which had the advantage of multiple buildings each with its own kitchen facilities and the ... um ... feature of dormitory style housing with bunk beds. (Note that I'm not complaining about the housing -- it was cheap and reasonably comfortable and very sociable.) There was a lot of late partying in the various dorm common rooms, although I think I got to be by 11 both nights, on general principles. (Also because the socializing in the common rooms involved an extremely high decibel level and I hit my tolerance level fairly quickly.)
Besides which, I had an open-fire cooking class to teach first thing on Saturday, which meant that when other people were wandering down to the main dining hall for breakfast, I was already in the middle of setting up for class at the outdoor cooking area and getting coals started and all. I had 10 students (working in pairs) and a variable number of auditors. The cooking area was a sunken pit about 12 ft diameter, with a raised grill feature (which we didn't use) sticking out from one side. So we had 5 cooking stations set up around the edge of the protruding grill, plus I had my portable fire box set up for a 6th fire. The idea was to get the students in practice working up a good set of coals (I'd started a small heap for each station in advance) then they would rotate between equipment for 5 types of cooking: simple boiling (meatballs in broth, plus a thickened sauce), gentle heating (custard), pan-frying (payn perdu), deep-frying (crisps, i.e., medieval funnel-cakes), and wafers. Plus I had a couple pans of Smale Brydes y-Stewed going in the separate fire-box which was sort of an extra-credit item (although it ended up being more for me to amuse myself with so I didn't over-manage the students).
My optimistic plan was for all students to get to do all 5 stations, but it took longer than expected to get the coals all built up and I think people only got to 2-3 stations by the end of the 3 hour period. (This meant I had a bunch of leftover prepared ingredients, about which more later.) Nobody complained (to me) about not getting to do all the techniques and I got a lot of positive feedback on the underlying concept of the class. A number of the students were really fired up about getting their own equipment and doing more reproduction-cookware cooking in the future. (I even got a kickback from Mercy the Potter for creating new clients for her pottery!) Now I need to format up the class handout for the symposium proceedings (and add things like where to get equipment and supplies, and maybe some more discussion on "lessons learned").
After lunch and the featured speaker I took a class-period off to go back and clean up after my class (i.e., the equivalent of packing down after a day-event) then got to relax for the rest of the event. I spent the rest of Saturday afternoon following The One True Whey in the cheese track ("Cooking with Cheese" and a cheese tasting of medievally plausible cheeses, both by
the_cheese_lady. One feature of the event was that dishes cooked during the classes became part of the food plan, so the results of my class were served as part of lunch, and dinner included all manner of class projects, including a gilded cockatrice that breathed flame. There was a presentation of research papers after dinner in the main hall, then off to (brief) partying and bed. Sunday breakfast was leftovers -- a term that does no justice to the wonder that the morning-after detritis of a culinary symposium can be. (A roast pork leg from the class on breaking a pig carcass, leftover saffron custard pies, the pilaws from
layla_lilah's class that hadn't quite finished in time for dinner, fresh skyr, and more and more.)
Sunday morning I took part in the panel presentation on the history, development, and scope of the Perfectly Period Feast Movement ... which garnered some very enthusiastic new adherents this weekend. Then it was a matter of packing, helping a little with clean-up, and home again. After emptying the car, before I could lose momentum, I cooked up the unused ingredients from my class, so the fridge now contains a serving of Pompes (meatballs with almond milk sauce), Smale Bryddes, and a massive stack of cheesy wafers (more on which below). Much as I hate waste, I just dumped the leftover batter for the Crisps because I didn't want to deal with deep-frying (and the crisps are best when fresh and that much fried food is Not On My Eating Plan). The leftover eggs from the custard and payn perdu stations got hardboiled and I'll probably turn them into deviled eggs to take to Wednesday practice or something.
Having now done some intensive parallel wafer-making with my two wafer irons, I find I much prefer the incised iron one (that I picked up from someone at the Villa Luna rummage sale last summer) over the aluminum pizzelle-style iron I picked up a number of years ago. The pizzelle iron makes a deeper, more waffle-like item, but is more prone to getting bits of batter stuck in the grooves and the results for my standard batter tend to be more crepe-like in behavior. Whereas the incised iron one (i.e., the design is simple lines in a flat face) had almost no sticking at all and produced a relatively crisp product (using about half the batter per wafer that the pizzelle uses). It also seemed to require less frequent oiling. I've been thinking it would be fun to make wafers over the campfire at events to fill the ecological niche of marshmallow-toasting, and the new wafer iron would work much better for this since using seems to be a much lower maintenance process.
I think my next on-site cooking goal will be to get the spit set up for my fire-box (including some sort of automatic turning mechanism, although I'm still exploring options on that end). I should be able to get something worked up by West-An Tir War. Plenty of time!
So I took Friday off work because I knew I wanted to do all the ingredient prep for my class in advance, and simply because I wanted it to be as relaxing an event as possible rather than having to be all packed by Thursday night and then dashing off after work Friday. So I was able to sleep in, pack in a leisurely fashion, stop by the Compass Star for lunch on the way out, and get to the site an hour before official opening time. The event was at the Bothin Youth Center (a Girl Scout camp) in Marin which had the advantage of multiple buildings each with its own kitchen facilities and the ... um ... feature of dormitory style housing with bunk beds. (Note that I'm not complaining about the housing -- it was cheap and reasonably comfortable and very sociable.) There was a lot of late partying in the various dorm common rooms, although I think I got to be by 11 both nights, on general principles. (Also because the socializing in the common rooms involved an extremely high decibel level and I hit my tolerance level fairly quickly.)
Besides which, I had an open-fire cooking class to teach first thing on Saturday, which meant that when other people were wandering down to the main dining hall for breakfast, I was already in the middle of setting up for class at the outdoor cooking area and getting coals started and all. I had 10 students (working in pairs) and a variable number of auditors. The cooking area was a sunken pit about 12 ft diameter, with a raised grill feature (which we didn't use) sticking out from one side. So we had 5 cooking stations set up around the edge of the protruding grill, plus I had my portable fire box set up for a 6th fire. The idea was to get the students in practice working up a good set of coals (I'd started a small heap for each station in advance) then they would rotate between equipment for 5 types of cooking: simple boiling (meatballs in broth, plus a thickened sauce), gentle heating (custard), pan-frying (payn perdu), deep-frying (crisps, i.e., medieval funnel-cakes), and wafers. Plus I had a couple pans of Smale Brydes y-Stewed going in the separate fire-box which was sort of an extra-credit item (although it ended up being more for me to amuse myself with so I didn't over-manage the students).
My optimistic plan was for all students to get to do all 5 stations, but it took longer than expected to get the coals all built up and I think people only got to 2-3 stations by the end of the 3 hour period. (This meant I had a bunch of leftover prepared ingredients, about which more later.) Nobody complained (to me) about not getting to do all the techniques and I got a lot of positive feedback on the underlying concept of the class. A number of the students were really fired up about getting their own equipment and doing more reproduction-cookware cooking in the future. (I even got a kickback from Mercy the Potter for creating new clients for her pottery!) Now I need to format up the class handout for the symposium proceedings (and add things like where to get equipment and supplies, and maybe some more discussion on "lessons learned").
After lunch and the featured speaker I took a class-period off to go back and clean up after my class (i.e., the equivalent of packing down after a day-event) then got to relax for the rest of the event. I spent the rest of Saturday afternoon following The One True Whey in the cheese track ("Cooking with Cheese" and a cheese tasting of medievally plausible cheeses, both by
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Sunday morning I took part in the panel presentation on the history, development, and scope of the Perfectly Period Feast Movement ... which garnered some very enthusiastic new adherents this weekend. Then it was a matter of packing, helping a little with clean-up, and home again. After emptying the car, before I could lose momentum, I cooked up the unused ingredients from my class, so the fridge now contains a serving of Pompes (meatballs with almond milk sauce), Smale Bryddes, and a massive stack of cheesy wafers (more on which below). Much as I hate waste, I just dumped the leftover batter for the Crisps because I didn't want to deal with deep-frying (and the crisps are best when fresh and that much fried food is Not On My Eating Plan). The leftover eggs from the custard and payn perdu stations got hardboiled and I'll probably turn them into deviled eggs to take to Wednesday practice or something.
Having now done some intensive parallel wafer-making with my two wafer irons, I find I much prefer the incised iron one (that I picked up from someone at the Villa Luna rummage sale last summer) over the aluminum pizzelle-style iron I picked up a number of years ago. The pizzelle iron makes a deeper, more waffle-like item, but is more prone to getting bits of batter stuck in the grooves and the results for my standard batter tend to be more crepe-like in behavior. Whereas the incised iron one (i.e., the design is simple lines in a flat face) had almost no sticking at all and produced a relatively crisp product (using about half the batter per wafer that the pizzelle uses). It also seemed to require less frequent oiling. I've been thinking it would be fun to make wafers over the campfire at events to fill the ecological niche of marshmallow-toasting, and the new wafer iron would work much better for this since using seems to be a much lower maintenance process.
I think my next on-site cooking goal will be to get the spit set up for my fire-box (including some sort of automatic turning mechanism, although I'm still exploring options on that end). I should be able to get something worked up by West-An Tir War. Plenty of time!