Viking Food Guy

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

Browsing Posts tagged preservation

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 […]

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 […]

I’ll be teaching a class next weekend on Preserved Foods in the Viking Age, so today I did some prep cooking for the class.  I started a batch of skyr which I’ll finish up this evening, made some sauerkraut with fresh dill weed, and made up a jar of pickled eggs that should be ready […]

I’m teaching a class at an upcoming event on preserved foods of the Viking age, and I’ve started doing some prep work ahead of time for the class.  I’ve made many batches of barley based flatbread in the past based on the archeological evidence from Birka*, but always before with an eye toward eating them […]