{"id":1063,"date":"2016-07-30T16:37:39","date_gmt":"2016-07-30T23:37:39","guid":{"rendered":"http:\/\/www.certainly-strange.com\/?p=1063"},"modified":"2016-07-30T16:40:40","modified_gmt":"2016-07-30T23:40:40","slug":"medieval-feast","status":"publish","type":"post","link":"http:\/\/www.certainly-strange.com\/?p=1063","title":{"rendered":"Medieval FEAST!"},"content":{"rendered":"<p>Doc knows how obsessed I am with all things medieval, and he was so kind as to buy some tickets to a Medieval Feast event! I got so excited, I made a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Hennin\">double hennin<\/a> and everything.<\/p>\n<figure style=\"width: 640px\" class=\"wp-caption alignnone\"><a title=\"Going Medieval\" href=\"https:\/\/www.flickr.com\/photos\/docpopular\/27937011920\/in\/dateposted\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c1.staticflickr.com\/8\/7460\/27937011920_0ac59e2bcc_z.jpg\" alt=\"Going Medieval\" width=\"640\" height=\"458\" \/><\/a><figcaption class=\"wp-caption-text\">Me at the Medieval Feast as photographed by Doc<\/figcaption><\/figure>\n<p><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<p>This got me super obsessed with Medieval food, and soon I stumbled upon the <a href=\"http:\/\/www.godecookery.com\/\">Boke of Gode Cookery<\/a>, and in particular the recipe for <a href=\"http:\/\/www.godecookery.com\/goderec\/grec16.htm\">Sambocade (elderflower cheesecake)<\/a>. So of course, I had to make it.<\/p>\n<p>But, like, of course I had to first make cheese curds! Because the recipe explicitly says the first step is the strain the whey from the curds.<\/p>\n<figure style=\"width: 480px\" class=\"wp-caption alignnone\"><a title=\"Cutting curds with saffron in them\" href=\"https:\/\/www.flickr.com\/photos\/58189808@N03\/28043845213\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c6.staticflickr.com\/8\/7631\/28043845213_291858fbcf_z.jpg\" alt=\"Cutting curds with saffron in them\" width=\"480\" height=\"640\" \/><\/a><figcaption class=\"wp-caption-text\">Cutting the curds. And as you can see, I decided to stir some saffron threads into the milk before adding the rennet and letting it set. For a moar medieval flavor!!!<\/figcaption><\/figure>\n<p><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<figure style=\"width: 480px\" class=\"wp-caption alignnone\"><a title=\"Ladling saffron curds into cheese cloth to strain out whey\" href=\"https:\/\/www.flickr.com\/photos\/58189808@N03\/28581637541\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c6.staticflickr.com\/9\/8714\/28581637541_aebafc18db_z.jpg\" alt=\"Ladling saffron curds into cheese cloth to strain out whey\" width=\"480\" height=\"640\" \/><\/a><figcaption class=\"wp-caption-text\">&#8220;Wryng out \u00fee wheyze and drawe hem \u00feurgh a straynour&#8221;<\/figcaption><\/figure>\n<p><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<figure style=\"width: 640px\" class=\"wp-caption alignnone\"><a title=\"Straining out whey from curds\" href=\"https:\/\/www.flickr.com\/photos\/58189808@N03\/28660287675\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c4.staticflickr.com\/9\/8637\/28660287675_844e6c5486_z.jpg\" alt=\"Straining out whey from curds\" width=\"640\" height=\"480\" \/><\/a><figcaption class=\"wp-caption-text\">The saffron curds actually tasted really, really good. I&#8217;m now thinking that a saffron panna cotta would be amazing.<\/figcaption><\/figure>\n<p><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<figure style=\"width: 480px\" class=\"wp-caption alignnone\"><a title=\"Medieval elderflower cheesecake!\" href=\"https:\/\/www.flickr.com\/photos\/58189808@N03\/28043901873\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c2.staticflickr.com\/9\/8383\/28043901873_71e5bba17c_z.jpg\" alt=\"Medieval elderflower cheesecake!\" width=\"480\" height=\"640\" \/><\/a><figcaption class=\"wp-caption-text\">Tah-daaaah! Medieval cheesecake!<\/figcaption><\/figure>\n<p>I would recommend serving it with some <a href=\"http:\/\/www.godecookery.com\/mtrans\/mtrans22.htm\">caudell<\/a> drizzled on top.<\/p>\n<p>Note that, I didn&#8217;t care about improving the recipe or adding new-fangled things to better suit a modern palate. All I cared about was that I would eat a thing that was literally what a medieval person ate at least once. Because that&#8217;s who I am.<\/p>\n<p>This led me into some trouble trying to interpret the recipe. The recipe appears to say to strain the whey from the curds and put them into the pie shell. THEN, add the egg whites and elderflowers and rose water. But the &#8220;modern translation&#8221; says to mix everything together until smooth, and pour the whole thing into the pie shell. So, which is it? Is this dish more like a cheesey crust with a meringue on top? Or is it more like a modern version of a cheesecake, with one layer of a smooth cheesey homogeneous mix?<\/p>\n<p>Ultimately, I decided to go with what the &#8220;modern translation&#8221; said, figuring that medieval authors generally didn&#8217;t have the same level of explicit instruction that we do today, and that maybe the translators know better than I do what the intent was. But sometimes I wonder!<\/p>\n<p><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Doc knows how obsessed I am with all things medieval, and he was so kind as to buy some tickets to a Medieval Feast event! I got so excited, I made a double hennin and everything. This got me super obsessed with Medieval food, and soon I stumbled upon the Boke of Gode Cookery, and &hellip; <a href=\"http:\/\/www.certainly-strange.com\/?p=1063\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Medieval FEAST!&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[295,370,226],"tags":[],"class_list":["post-1063","post","type-post","status-publish","format-standard","hentry","category-baking-cooking","category-cheesemaking","category-cooking"],"_links":{"self":[{"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/posts\/1063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1063"}],"version-history":[{"count":3,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/posts\/1063\/revisions"}],"predecessor-version":[{"id":1066,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=\/wp\/v2\/posts\/1063\/revisions\/1066"}],"wp:attachment":[{"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1063"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.certainly-strange.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}