[SCA-AE] ANNOUNCE: Wooden Pin Competition at AE War Practice
John and Tammy Crawford
threecs at zoominternet.net
Tue Mar 10 11:32:35 EDT 2009
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Greetings Friends of Æthelmearc and Noble Cousins from lands
It is with great pleasure to announce the Wooden Pin Competition at
Æthelmearc War Practice again this year. So, please read the
following announcement and prepare to enter whether you are an
experienced cook or a newcomer.
WOODEN PIN COMPETITON
How to enter the Wooden Pin Competition:
The requirements for entering a Wooden Pin Competition are actually
rather simple. Just bring an entry, (including documentation that has
a list of all ingredients for the entry), you have prepared yourself
to the appointed place and time at the
event to have it entered into the competition. These are the only
requirements. However, the entries are judged on the following
criteria, so it may be beneficial to you to familiarize yourself with
these criteria so you understand how your entry is being judged.
Judges determine how well the recipe is as an interpretation of the
recipe or style of the competition.
Judges look at the documentation to note how the recipe was
researched. Items they tend to look for is the inclusion of the
original recipe, the identification of the source of the recipe, and
what if any substitutions were made. A list of ingredients is
necessary because judges may have food allergies.
Judges look at the appearance of the food itself, if it looks like
the image they get in mind from reading the recipe provided in the
documentation and if it looks appetizing.
Judges look at how the food is presented, if the dish that it is
served upon is appropriate for the time and place of the recipe.
also look to see if the presentation interferes with the appearance
of the taste of the food or if it enhances it.
This is a cooking competition, and taste is the prime consideration
that is given in the competition. Simply put, judges determine
whether or not if the food tastes good.
Remember, entering a competition is more than just trying to win the
Wooden Pin. It is an opportunity for you to learn from the experience.
Judges are encouraged to give lots of feedback, and the judging form
has been modified to aid in this endeavor. If after
entering a competition and you have questions about the comments
made, please speak to the judge who made the comments. Their name is
provided on the judging sheet specifically for that purpose.
This year’s competition is a little more challenging than in the
past. I am providing you with the recipe. You will have to translate
it and then prepare it. (There are a few twists to the scoring so be
sure to read on):
_RITORTELLI ALLA MELANESE PIENI, E UVOTI_.
A fare dicci Ritortelli alla Melanese pieni e uvoti.
Piglia libre quarto di fiore di Farina, & Torli
dicci d’voua, & di Zuccaro oncie due, & di Butiro
oncie sei, & d’acqua rosata oncie tre, e fa la tua pasta reale,
menandola un pezzo. Poi ne farai dieci parti, in dieci
spoglie. Poi pigliarai di Zuccar oncie otto, & di canella
pesta oncie due, & de pignuoli mondi libre due,
& d’Vua passa libra una, e messederai tutte queste cose in
sieme: Poi liggiermente cargherai le dette spoglie di questa
compositione, ungendole prima con libra una di Butiro
fresco disfatto. Poi ne farai un Tortiglione, à guisa de Zaldone
ad uno ad uno, poi gli farai in rotella, ponendoli
in due Tielle onte, non potendo stare in una, e gli an-
darai stendendo colle mani destramente, ponendoli tra di
sotto, e sopra libre due di Butiro, e poi le porrai cuocere:
come seran quasi cotte, li porrai sopra libra una e mezza
di Zuccaro. E per uariare alcume uolte un poco di persutto
minuto, e Datteri, o cibibo tagliato in pezzi, o d’altro,
secondo che ti parerà, e se sarà di Quaresima, ò Vigilia,
farai con la pasta, come si fanno i fiadoncelli magri, come ti
sar à mostrato, & ancho li petrai fare uvoti, à guisa delle
sfogliatine per uariare.
So Now for the twists:
1. THIS RECIPE IS ITALIAN. IF YOU DO NOT HAVE AN ITALIAN DICTIONARY
YOU MAY USE “FLORIO\'S 1611 ITALIAN/ENGLISH DICTIONARY: QUEEN
ANNA\'S NEW WORLD OF WORDS” AVAILABLE ONLINE AT GREGORY BLOUNT OF
2. IF YOU WOULD LIKE TO HAVE ME CHECK YOUR TRANSLATION BEFORE
PREPARING YOUR ENTRY, YOU MAY CONTACT ME FOR VERIFICATION AT
MAESTRATOMASIA AT YAHOO.COM, BUT YOU WILL LOOSE ONE POINT DURING THE
3. YOU MAY RECEIVE AN EXTRA POINT IF, IN YOUR DOCUMENTATION YOU CAN
TELL ME WHICH WORK THIS RECIPE IS FROM, WHO WROTE IT AND WHAT YEAR
THE WORK WAS PRINTED.
4. YOU CAN SEE THE ORIGINAL IMAGE OF THE WORK AT THE ÆTHELMEARC WAR
5. YOU CAN ALSO PRINT YOUR ENTRY FORM FROM THE ABOVE WEBSITE.
We look forward to seeing as many talented cooks as we can. ALL
LEVELS OF EXPERIENCE ARE ENCOURAGED TO PARTICIPATE. The competition
will begin at 12 Noon on Saturday May 16, in the barn. You may drop
off your entries between 11am and Noon. The competition will end at
2 pm and you may pick up your entry then.
Let the cooking begin! Ciao,
Mæstra Tomasia da Collivento
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