Today’s comic features the first of our Kickstarter cameos – the swashbuckling Ben Koch is in the first panel, teaching a brigand a thing or two! More cameos to come!
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Comics I Read
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LazerFX Says:
Missed a chance for a gag:
First: Én garde! Touché!
Second: My god, you are so cliché!
Monkey Island ruled.
WillyDJ Says:
Authenticity Nazi’s, grrrr.
Erich Says:
Umm, Is that a TURKEY leg he’s eating?
Not period for Europe.
Stones and glass houses
Harrowed Says:
*sigh* There’s always one…
Jenny Islander Says:
At a LARP? Seriously? This isn’t the SCA, for goodness sakes.
Siobhan of Calontir Says:
Even in the SCA….I once got griped at for not having a more period-looking mandolin case. It is a MANDOLIN CASE for crying out loud!
Halrien Says:
Well, nordic larps are like this too, not only SCA.
And it is highly recommended too.
Foxfier Says:
I’d think it would matter the spirit in which complaints were offered…. from that guy’s expression, it’s the nasty sort, but good spirited “they didn’t actually have capes, you know” isn’t outside of fine. And there’s always the chance that the well meaning person doesn’t know something you do, and that means costuming conversation! *glee*!
FSilvermane Says:
I love Costume Nazis/Stitch Counters/APD [Authenticity Police Dept]/Count or Countess De’Threads/etc we get them all over,…Cons,..RenFaire,..Pirate Faire,…LARP,…. SCA,..and each one of them is a reason to laugh. I have had them show up at Pirate Faire and try to critique my garb and I just laugh and smile and say either “‘ello I am a Pirate you git,..I stole these” or I wisper OOC “I am a historical entertainer and this is a family show so I think walking around in my skivvies would be frowned upon so as an entertainer I take liberties,..”.
FSilvermane Says:
Oh and as a side note if you get Turkey Legs at most Faires in the US its not Turkey its Emu,..cheaper to raise and bigger yield of meat,…lol
Baron Von Borg Says:
I see your mandolin case and raise you “Your stitching is too close together!”
Jenny Islander Says:
Good grief, whatever happened to the 10-foot rule? And ISTR somebody referring to the 25-foot rule at my first and only LARP. That is, if you look convincing from 25 feet away, it’s good. (At a LARP. Period Nazis at a LARP. Where at any time you may be attacked by somebody dressed up as an orc. I just–what?!)
NC Says:
Awww – come on… we all loved capes… back at LARPs in the 90s
Wanderer Says:
Another strip, and a few comments on medieval cooking. I’ll point out that he’s got two things wrong:
1. They really did wash their vegetables in the Middle Ages. It doesn’t get mentioned much, since most recipes were made for experienced cooks, but yes, you were supposed to wash the dirt off.
2. No, there weren’t bugs in everything. The people of the Middle Ages didn’t like eating bugs any more than we modern types do; in fact, bugs in the food, then as now, were a sign of a filthy kitchen.
As a side note, dry-aged meat is still very popular. In addition, you could also make a good condiment called verdigris with the juice of unripe grapes. (Just be sure to age it for one year; otherwise, it’s too acidic to be anything but a spot remover.)
Purple Library Guy Says:
On the authentic food thing, someone’s having fun going a little over the top. I mean, normally, in the Dark Ages, you lived in a rural area, and just like North American farm families well into the latter half of the 20th century, you made the bread in the morning because everyone was going to eat it all during the day. Travelers and city dwellers (the few there were) might have eaten it stale, but I’m not going to buy the notion that anyone much else did.
And people still hang or age meat, both privately and in classy butcher shops, and the tenderness effect isn’t from rotting (which is like, bacteria ‘n’ stuff eating the meat), it’s from enzymes belonging to the meat itself tenderizing it.
Makes a great rant though.
Jenny Islander Says:
Actually, that’s “verjuice.” Verdigris is a patina that develops on some metals. You can special-order verjuice from some wineries or make a substitute with mild vinegar and water.
But, yes, while they weren’t as squeaky clean as we are, medieval folks did have fairly strict kitchen rules, at least among the class that wrote down recipes. I just finished translating a recipe published in Curye on Inglisch that includes a reminder to the cook that food that is being held briefly until the time to serve it must not be set down anywhere near dirt.
Allene Says:
That which is in the comments regarding medieval cookery is more or less correct – I think. Here, a link, with all sorts of well-researched information (the guy who runs this site takes the subject as Serious Business): http://medievalcookery.com/notes.html
FSilvermane Says:
the “any old grain or dried peas” in flour was called “Horse Bread” and was literally meant for animals in the winter or if you had to take a long trip you brought it for the horse if you could not find grazing area.
Foxfier Says:
I wouldn’t expect…well, most anybody that isn’t in some sort of ag business to know, but yes: meat is still hung.
What the heck did he think Rocky was hitting in that movie? Pigs that were just hanging out for the heck of it?
And has he never heard a steak place advertising aged beef?
That said, my mom did grow up eating from a side of beef that was kept in the well house, and it did get fuzzy stuff growing on it… I suggest he never try a nice, dry italian sausage again, or watch the “How Stuff is Made” for it.
In character, though, not a bad rant at all!
Foxfier Says:
I gotta agree about the grossness of using fermented, acidic fruit mushing as a seasoning, though– I can’t STAND either tobasco or ketsup! (Ingredients: vinegar, which is double fermented, and either peppers or tomatoes, which are both fruits.)
Apple cider vinegar is yummy, though, and can help keep you from getting food poisoning.
Ben Koch Says:
Well Well, you return from a vacation and service stint to see that. I like how i look ^^