(cross-posted from vikingfoodguy.com)

I’m starting to think about what food/equipment I’m going to bring to the War in a couple of weeks.  I’m going to bring all (as far as possible) Viking-possible food, and see how it works out for a long weekend.

One thing I’m definitely planning for is fish for breakfast.  I’m a great believer in eating sea ( Read more... )

Thanks to the good offices of jillwheezul, queen of the Inter Library Loan, I've been reading Medieval Farming and Technology: The Impact of Agricultural Change in Northwest Europe (Technology and Change in History , No 1)
( Read more... )

It's time for me to get back to experimenting with fermentation.  There's evidence of vegetable fermentation from potsherds in a Viking context, and it's a fun area of experimentation.  Last night I started two batches of sauerkraut, which take about 3 days to be ready for consumption.  But I've done that one before, so this year I need to come up ( Read more... )

For the skyr I made on Monday, I followed the basic directions in the new Complete Anachronist on skyr ( Read more... )

For Friday fish day at the War (a brilliant theme) I made some smoked trout in cream, thusly ( Read more... )

Once again, Michael Pollan delivers a fabulous critique of the food system, and a very interesting plan for legislating to fix it.  http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?partner=permalink&exprod=permalink
The part about the White House lawn in pure genius.

Food Meme!  [via ya_inga]
1) Copy this list into your blog or journal, including these instructions ( Read more... )

I hit on a winner last night.  Even the picky girl liked it.  She went back for thirds, even, which pretty much never happens with her unless dinner consists of mac & cheese or snickers bars.

On a large piece on tinfoil, I laid down a thick layer of baby spinach leaves, and on top of that sliced tomato.

Next came a couple of mahi mahi fillets from ( Read more... )

The day is young, but it's already been made.  Spartans on a Plane.

Last night I tried my first batch of poi.  Basically you just boil some taro and introduce it to the food processor.  As a starch, it was actually pretty good.  And purple.  It doesn't really taste like much, which made it a perfect foil for the beef cooked with tomatoes, onions ( Read more... )

I think I've been to this same party, only I think there were Vikings. :)  The mermaids in the bar are especially cool.  I remember the old pearl diver show at Disneyland back in the day. 
Tikikon is going to be a blast.