YULEFEAST!
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YULEFEAST!
This event is going to need a lot of food, and we need people to both make and bring it.
The main issue right now is getting the food, especially the meat, as it is exotic and thereby expensive.
AT the moment we are planning on:
Boar
Venison
Pheasant
Stew
Spiced Cider
And maybe having:
Bear
Quail
The main issue right now is getting the food, especially the meat, as it is exotic and thereby expensive.
AT the moment we are planning on:
Boar
Venison
Pheasant
Stew
Spiced Cider
And maybe having:
Bear
Quail
beef stew
According to my research, we can eat anything on this list and still retain psuedo-historical accuracy: . More info here:
I'd love to make a beef stew, which could use...um...
carrots, celery, turnips, parsnips, mushrooms
dill, coriander, mustard, fennel, cumin, parsley, mint, thyme, marjoram, caraway, garlic
as a base, i'd use beef broth and either a half-bottle red wine or a bottle of beer, preferably a darker brew than the one i used last time i made stew with beer
if we're willing to go so far as the middle ages, we get pepper, saffron, ginger, cardamom, grains of paradise, cloves, nutmeg, mace, cinnamon, anise-seed, and bay leaves too.
I vote beef as it's relatively cheap, common, and goes well with stews. If anyone can find a cut of venison in a form analogous to stew beef or beef brisket I'd be happy to try that too, but I'd be fine with avoiding boar as I'm not a pork fan.
Quail or pheasant might be available from Whole Foods.
Also, bear? Are you serious?
Also, my cousin made mead once. Should I ask how it's done, or look it up online? I suppose we're all underage, but damnit, it's mead, and homemade alcohol can't possibly be good enough for anyone to want a substantial amount.
I do know that it needs to ferment, so we could just make it at the party and it will have fermented by the time we're 21.
I'd love to make a beef stew, which could use...um...
carrots, celery, turnips, parsnips, mushrooms
dill, coriander, mustard, fennel, cumin, parsley, mint, thyme, marjoram, caraway, garlic
as a base, i'd use beef broth and either a half-bottle red wine or a bottle of beer, preferably a darker brew than the one i used last time i made stew with beer
if we're willing to go so far as the middle ages, we get pepper, saffron, ginger, cardamom, grains of paradise, cloves, nutmeg, mace, cinnamon, anise-seed, and bay leaves too.
I vote beef as it's relatively cheap, common, and goes well with stews. If anyone can find a cut of venison in a form analogous to stew beef or beef brisket I'd be happy to try that too, but I'd be fine with avoiding boar as I'm not a pork fan.
Quail or pheasant might be available from Whole Foods.
Also, bear? Are you serious?
Also, my cousin made mead once. Should I ask how it's done, or look it up online? I suppose we're all underage, but damnit, it's mead, and homemade alcohol can't possibly be good enough for anyone to want a substantial amount.
I do know that it needs to ferment, so we could just make it at the party and it will have fermented by the time we're 21.
jessie- Guest
Re: YULEFEAST!
I know where to get all the crazy meats, I've gotten stuff from them before and trust them.
http://www.exoticmeats.com
Mead could be very awesome. Ale is also a possibility.
http://www.exoticmeats.com
Mead could be very awesome. Ale is also a possibility.
Re: YULEFEAST!
So I'm going to be making Venison stew, cause I have some SWEET hook ups.
I think pheasant may be overdoing it a little.
I think pheasant may be overdoing it a little.
TheMarynator- Posts : 9
Join date : 2008-12-17
Re: YULEFEAST!
If you want to get it, it's no snot out of my nose. Hahaha. Just saying I won't supply it.
TheMarynator- Posts : 9
Join date : 2008-12-17
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