stew

Kingdom Arts and Sciences 2018

Swearing in the competitors

This past weekend was Avacal’s Kingdom A&S Championship and The University of Avacal. It’s the first time the Championship has been done at its own event, and based on how many people I saw there, the event was a massive success. There were a ton of classes in 12 tracks, an A&S display area, and of course the Kingdom Arts & Sciences Championship.

Champion of Arts and Sciences

There were two full entrants for the Championship, Her Ladyship Niesa Abdelmessah, and myself. It’s a difficult and stressful competition, but at the end, I felt very accomplished just for getting through the creation, documentation, display, presentation, and questioning. HL Niessa had an amazing display, and entered bone carving and hide tanning and I am in awe of her skills in that area. I entered a research paper on the history of bacon, and a beef stew that could have been prepared on board a Tudor naval ship. At court that evening it was announced that I had won both the highest single entry and the championship, and I swore fealty to Their Royal Majesties Kvigr Ivarsson and Svava Suanhuita.

 

I never have a problem getting rid of the leftovers

Here are links to my documentation:

Pre 17th Century Bacon PDF: Pre-17c Bacon

Stew On Board Ship PDF: Stew on Ship

The rest of the post is fairly photo heavy.
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By Tomas de Courcy, ago

Stewed Camel

My wife, Her Ladyship Kayleigh de Leis, likes to suggest strange dishes for me to try making . At her recommendation we’re trying camel. Nope, that’s not a typo. Today’s recipe comes to us from Anissa’s Blog, and was originally translated by Charles Perry. Unfortunately I don’t have a copy of A Baghdad Cookery Book (aka Kitāb Al-ṭabīkh by Al Baghdadi), from which this comes, so I don’t have a page number for you.

The dishes from Culinary Night, they’re a bit brown as everyone did a protein dish this time

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By Tomas de Courcy, ago