Viking Food Guy

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

Browsing Posts in Food preservation

If you have any interest in brewing in general, or Viking brewing specifically, check out the awesome work that Magnus is doing at The Draughts Are Deep.  So cool.  I’m hoping to be able to try his method for both small beer (brauð) and a stronger ale (öl) soon.  I might be able to get […]

This and that

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It’s been a while, I see…  As the summer camping season moves along, I’ve been doing a little cooking, although not as much as in years past.  Last weekend at Honey War I tried making some ollebrod, a porridge made by boiling bread in beer.  I used some commercial rye bread and Pyramid Hefeweissen.  The […]

As those of you who have read my past postings surely know, I think that fermentation is not only a) really neat but b) key to understanding what Viking food was like.  One of the best resources for those wanting to learn about fermentation at home is Sandor Katz’s book Wild Fermentation: The Flavor, Nutrition, […]

Talkkuna

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I preparation for my class at Grand Thing last weekend I made up a batch of talkkuna.  Talkkuna is a Finnish word (it’s called kama in Estonian) for flour made from pre-cooked (usually roasted) grain.  Since it is precooked, it doesn’t require any further application of heat to be readily digestible.  It’s very similar in […]

This weekend at Grand Thing I’m teaching a class on this subject, so I thought I’d jot down my notes here first… There are lots of Viking-possible foods that will survive a weekend without refrigeration.  They possibilities really break down into two groups depending on whether or not you are willing to do any cooking, […]

I just recently got ahold of a copy (thanks to the wonders of ILL) of an article called The Porridge Debate: Grain, Nutrition, and Forgotten Food Preparation Techniques1.  I had seen references to it in Sandor Katz’s Wild Fermentation, but hadn’t actually read the article.  In it, the author discusses how changes in grain processing […]

This weekend was An Tir‘s Culinary Symposium, which was a smashing success.  We had a great time geeking out with the other food nerds on subjects ranging far and wide.  I’m all fired up to work on more sausages and cheese for this year.  I’ve been a little concerned about curing/fermenting meat, and I think […]

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 […]