Food and drink

[C-Mag]

Just got back from cooking a medieval feast for 170 people.
Assorted ''dainties'' including marchpane, dates and nuts,boiled duck eggs, pickled vegetables etc
wild boar, pea and wild mushroom potage
smoked mackerel and caper on black bread
pease pudding
gammon, venison, duck, rabbit and boar raised pies
chicken in Malmonsey sauce (plum and Madeira)
parsnips,turnip and carrots
spiced apple frumity with caraway shortbred
parcel of fartes ( a type of mincemeat tart with ginger, nutmeg and mace )
marzipan and sugar ''deceits''
All served by wenches in woolen period costume, on wooden bowls and plates. With medieval party games and dancing between courses.

About 60 hrs work over 5 days and very little sleep.Thankfully I've got 4 weeks off before my next job to enjoy Yuletide and the solstice.

Where's the Cockentrice ? Hmmmmmmmmmmmmmm

[Montegriffo]

Just got back from cooking a medieval feast for 170 people.
Assorted ''dainties'' including marchpane, dates and nuts,boiled duck eggs, pickled vegetables etc
wild boar, pea and wild mushroom potage
smoked mackerel and caper on black bread
pease pudding
gammon, venison, duck, rabbit and boar raised pies
chicken in Malmonsey sauce (plum and Madeira)
parsnips,turnip and carrots
spiced apple frumity with caraway shortbred
parcel of fartes ( a type of mincemeat tart with ginger, nutmeg and mace )
marzipan and sugar ''deceits''
All served by wenches in woolen period costume, on wooden bowls and plates. With medieval party games and dancing between courses.

About 60 hrs work over 5 days and very little sleep.Thankfully I've got 4 weeks off before my next job to enjoy Yuletide and the solstice.

Where's the Cockentrice ? Hmmmmmmmmmmmmmm

It gave a mighty squeal, burst into flames and flew off before I could get it in the oven.

[C-Mag]

Made a Prime Rib last night for Xmas Dinner. Twelve and a half pounder.

Stick to a simple recipe.
Thoroughly coat dry roast in 50% coarse Kosher Salt and 50% Montreal Steak Seasoning.
Sear at 475 degrees for 12 minutes, then drop to 325 degrees for 10 minutes per pound.
Then start checking internal temp. When it gets to 120 degrees. It's done.

Let rest 15 minutes, then slice.
It's simple, never fails.

[K@th]

Made a Prime Rib last night for Xmas Dinner. Twelve and a half pounder.

Stick to a simple recipe.
Thoroughly coat dry roast in 50% coarse Kosher Salt and 50% Montreal Steak Seasoning.
Sear at 475 degrees for 12 minutes, then drop to 325 degrees for 10 minutes per pound.
Then start checking internal temp. When it gets to 120 degrees. It's done.

Let rest 15 minutes, then slice.
It's simple, never fails.

My brother made prime rib Xmas eve. Not sure about seasoning, but his cooking method is the same as yours. Just add a little horseradish sauce. Yum.

[C-Mag]

I personally prefer the clean out your sinuses Horseradish, like the cream kind too, but nothing like some strong H'radish.

[Speaker to Animals]

Thinking about ordering some Chicago pan pizza next week. It's kind of expensive, but you can get a couple pies shipped out. I wonder what I would need to properly bake them.

[C-Mag]

Thinking about ordering some Chicago pan pizza next week. It's kind of expensive, but you can get a couple pies shipped out. I wonder what I would need to properly bake them.

Chicago pies are well worth it.
NY pies are shit compared to Chicago.

[Speaker to Animals]

Thinking about ordering some Chicago pan pizza next week. It's kind of expensive, but you can get a couple pies shipped out. I wonder what I would need to properly bake them.

Chicago pies are well worth it.
NY pies are shit compared to Chicago.

Chicago-style pizza is garbage compared to New York pizza. Chicago pan pizza, on the other hand, is incredible.

[Speaker to Animals]

Take it easy or you might not win the Feats of Strength competition at Hash's Festivus party next December.

[C-Mag]

Thinking about ordering some Chicago pan pizza next week. It's kind of expensive, but you can get a couple pies shipped out. I wonder what I would need to properly bake them.

Chicago pies are well worth it.
NY pies are shit compared to Chicago.

Chicago pan pizza, on the other hand, is incredible.

^^^ That's the only pie worth talking about ^^^