[SCA-AE] ANNOUNCE: Wooden Pin Competition at AE War Practice

Tue Mar 10 11:32:35 EDT 2009

Keywords: AEnnouncements
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	PLEASE FEEL FREE TO FORWARD AS NEEDED 
	Greetings Friends of Æthelmearc and Noble Cousins from lands
beyond,
 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.
 Authenticity
 Judges determine how well the recipe is as an interpretation of the
 recipe or style of the competition.
 Documentation
 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.
 Appearance
 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.
 Presentation
 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.
They
 also look to see if the presentation interferes with the appearance
 of the taste of the food or if it enhances it.
 Taste
 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
ISENFIR’S WEBSITE: 

	HTTP://WWW.PBM.COM/~LINDAHL/FLORIO/ [1] 
	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
JUDGING PROCESS. 
	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
PRACTICE WEBSITE: 

	http://warpractice.steltonwald.org/pin.shtml [2] 
	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 

Links:
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[1] http://webmail2.agoc.com/HTTP://WWW.PBM.COM/~LINDAHL/FLORIO/
[2] http://warpractice.steltonwald.org/pin.shtml