Viking Food Guy

Recreating the food and drink of the Viking Age (and others)

Browsing Posts published in June, 2010

Almost there

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I think I’m just about ready for the camping event this weekend.  I got a new batch of sahti started over the weekend (actually two, a strong and a “small” sahti from the first and second runnings).  The Aland black bread is baked, I’ve got lots of hard tack, and a new batch of pickled […]

I started prepping food for the event next weekend on Tuesday or so, and it’s coming along nicely.  I’ve made some extra piima, have several bags of hard tack, the eggs are pickling, etc.  I made about two quarts worth of sauerkraut, with some fresh dill, spring onions, cabbage and kale, and a little dulse […]

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 […]

In this article on traditional sahti brewing, the author mentions that some very traditional “sahti masters” do all their mashing in wooden tubs, and use heated stones added directly to the mash to raise it’s temperature rather than heating the water.  Hmmmm.  Given the typical sizes of the vessels found in a Viking context, this […]

Eldrimner

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Daniel is blogging about his experiments in Viking cooking this summer in Lofoten, Norway at http://eldrimner.wordpress.com.  If you are interested in living history, Viking food, or both, you should check it out.  His experiments with marrow bones and smoking meat are of particular interest (to me at least).

We were doing a cooking demo at an SCA event this weekend in Port Gamble, WA, and I got to spend pretty much the whole day Saturday playing over the fire.  At home we often give out samples to the public at demos, but the food handling laws in WA don’t really allow that, so […]

Skyr

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I’ve had some ups and downs making skyr, and no two batches have come out quite the same way.  The most reliable I’ve tried so far is based on the recipe in Complete Anachronist #143 “Skyr and Mysa: Viking curds and whey”.  The recipe is pretty easy, but very time consuming, particularly heating the milk […]

Viking chowder?

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I had some stuff to use up last night, so I decided to try a new Viking possible soup.  I got some green garlic (garlic shoots), and boiled then in water until they started to soften, and added a box of salt cod that I’d thawed and soaked since the day before.  To that I […]

Grand Thing V

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We spent the (very wet) weekend at the Grand Thing, a Norse themed SCA event in nearby St. Helens, OR.  It rained, we had to carry all our stuff across a very muddy field, and we still had a total blast.  My preserved foods class went off well, and the participants were attentive and asked […]