Jamie Brewer

'Go home and write / a page tonight / And let that page come out of you-- / Then, it will be true. / I wonder if it's that simple?'

[Jamie Brewer @themindstream]

@lynnemthomas @LMMyles @YosemiteForest "Ah, an adventurer! Can I use their motivation to find this thing to rope them into some volunteer labor?"

[Jamie Brewer @themindstream]

@lynnemthomas @LMMyles @YosemiteForest Possibly, the plot-relevant volume is in the backlog of unsorted/unstudied material because the institution is underfunded/understaffed/gets too much stuff? >.>

IIRC, real life museums have a lot of stuff like that and some big discoveries have come out of people finally looking

[Jamie Brewer @themindstream]

@jonrog1 I am swaying in the direction of Obsidian (which does need plugins for bookmarking but the editing and canvas rock) but before that, the open source option I landed on was Turtl (@turtlapp )

[Jamie Brewer @themindstream]

@tudorcook Finding your presentation suggested that whiter flour was possible with medieval tech than I realized. I think in Azize terms, "high extraction" represents the product of the first sieving. Short of sieving my own (a much longer project), not sure where to go from there.

[Jamie Brewer @themindstream]

@tudorcook Hi! I found a vid of you presenting to an archaeology conference (8 years ago) on sifting flour. At the time, you hadn't finished your experiments. Did you ever finish? are the results published anywhere? I'm working on redacting a 1500s Flemish "appel tarten" recipe.

[Jamie Brewer @themindstream]

@tudorcook I did my initial recipe tests with conventional flour, 75% white, 25% wholemeal. I ordered in "stoneground, high extraction" flour on the assumption that it would be closer, but I was surprised that it was much closer to wholemeal than white.

[Jamie Brewer @themindstream]

@UrsulaV Best wishes! Out of curiosity, did they do an x-ray on the last visit? (Because if no, well, unfortunate, but if yes, dry amusement at Hound being a slow learner.)

[Jamie Brewer @themindstream]

@scotsmanuk @morvelaira @davidrfong The squirrel is right. What you hit is normal for writing. There's a reason we call ideas "plot bunnies"... They habitually multiply out of control.

Also, perspective: if it's ok to blow up million dollar rockets in the name of finding out what doesn't work, words are a bargain.

[Jamie Brewer @themindstream]

@dduane How did you do the "mini pie“ version vs the large one? I will soon embark on some mini pie recipe recreation trials of my own (but" pie" in the Netherlandish yeast dough style) and curious how you managed the process.

[Jamie Brewer @themindstream]

@morvelaira Yay! I too am attempting patterning (bodice for what will be a SCA dress).

[Jamie Brewer @themindstream]

@dduane You'll always be a planet...I mean the real DD...to me :D

[Jamie Brewer @themindstream]

@dduane @eadingas @petermorwood These parsnip muffins look similar, recipe-wise, to carrot cake (which uses muffin-style mixing): https://t.co/CgJP3TJ6pb

(Dangit, want both now. Later this week I will have my own kitchen again! But barely time to use it...)

[Jamie Brewer @themindstream]

@morvelaira We'd miss it, but it's also ok to let it go and move on. To the degree that our brains are similar, having interests come and go is part of the cycle.

[Jamie Brewer @themindstream]

@scotsmanuk

[Jamie Brewer @themindstream]

@morvelaira Fair. But agree with the sentiment that the "MORV SMASH" is deserved and can't think of anything besides maybe grinding Eureka/Bozja.

[Jamie Brewer @themindstream]

@DirkSchoenaers But the appletart recipe is interesting. It's both fruit and custard and it's specifically baked in "broot"...bread...and the halmark of modern vlaai, as far as I can tell, is that it's a yeast-based dough.

[Jamie Brewer @themindstream]

@DirkSchoenaers Yeah...fun, innit? :D

Some of those do not make a lot of sense as written unless you assume they're in a crust of some sort (the cherry one, for example), the apple vlade specificly mentions a bowl.

They give a separate pastry recipe which is basic hot water crust.