Here ya go Cleve...and I'll try to keep it short!

Caraway is native to most Asian & European regions being dated back as far as 5,000 BC and found as ealry as 3500 BC in food remains, though thoughts are that it wasn't actually cultivated for culinary use until the early Roman times in a bread called Chara made with milk and the tuber root. The seeds were thought to come into use in the early Middle Ages, where sweet but tangy flavor would have been distinctive in heavy cheeses and meats (not to mention helping to cover up the smell of old and rotting meat - could you imagine!). It was also used in breads and with fruit.

Medicinally it is known primarily as a breath sweetener and digestive aid, with herbals (beginning in early Roman times) through the ages writing of helping with such problems as appetite stimulant, indegestion, gas and infant colic. Caraway was known as a favorite addition to laxative herbs because it tempered their often violent effects. It was also used for menstrual cramps, menstruation promotion, and milk promotion in nursing mothers.

Other Uses - the Egyptians buried their dead with Caraway seeds, and in Medieval Times, many German parents would place the seeds under the pillow of a sleeping child to protect from witchcraft and evil!

Here are a couple of great informative sites for reading:

Caraway Seeds

History and Usage of Caraway Seeds

You're like having the Encyclopedia Brittanica in your forum Galla. What can I say? How about Thanks!!! I love learning about spice and herb lore. I'll have to do some research and post some stuff, too. Can't have you being the only encyclopedia around here! Wouldn't be fair. I guess I'll post something on Caraway to follow this up, and then let the others put in their two cents before moving on to another. Hey, now this ought to be fun!

Anything in particular I can help you with?...

Yeah, kinda full of useless trivia and too much time on my hands. Hate to be idle. Suppose the speed reading ability helps out too.

I think your ideas are wonderful and look forward to seeing if anyone else may be interested. Historically accurate food is not always the best to our palates, but much of it is actually pretty good. They did wonders with what they had and how they used it in a time that was held to be "lacking". Guess technology isn't all it is cracked up to be eh?

I always need help and appreciate the offer, especially from a master chef! I would like to hear more of your plans on the kitchens to be built on your guys's castle project and look forward to bouncing some ideas off. I had read earlier that you two were wanting a kitchen that you could see through...have you figured that one out yet? Codes seem to be the hardest to get around.

I would like a central cooking pit (vented of course) in our plans, and look forward to the challenge of using it for most meal prep (most feasts I have put together were over an outdoor fire pit), even if it tends to be more labor intensive. At least no one starves when the power fails. And for food storage, I am hoping to have the main pantry, commercial fridge and freeze in the basement portion. Saves on power usage and well hidden from sight.

Will you two be looking at importing most of your food or perhaps have it grown on site? If grown, have you thought about going for Organic? What types of foods will you offer and why?

Let's see...on the food thing, I'm not trying to re-create the 13th meal. I'm actually not trying to re-create anything for that matter. I'm merely creating a kitchen, food and atmosphere that is everything that I think a castle should be. I'm taking ideas from the past, but I am creating perhaps just as many from my head. I don't have an interest in being historically accurate, but I have an interest in history. With that said, let's continue...

I will be creating menu items from present day ingredients because we live in the year 2004, and trade these days is immense. However, for the sake of a rsutic feel to things, I will concentrate on the cooking methods of those times. Many things WILL have the same ingredients used back then as well. For example, I will do many roasts-beef roasts, fowls, rabbits, etc. cooked long and slow with some really good basting juices. Vegetables will be simple cooked with really creamy butter on top and fresh herbs. Salads the same way-freshly picked greens with a variety of vegetables and nuts, etc. and extra virgin olive oil with housemade vinegar and sea salt. I'll do a few stews-really rich and homey and of course, really good crusty bread. I'll be looking for things that I think somebody during those times could have pulled off if he knew what chefs today know.
Same ingredients, same fire-pit, more know how. You know, a smart guy could have done it. Probably DID. The cookware was available too. Today, earthen cookware is considered by many to be the best because of the slow, even heat distribution...go pay for one-$$$! So that's the idea. The actual menus have yet to be created, per se, and would change anyway if I wrote it tomorrow.

Ingredients will be had by growing our own, using local farmers, and yes, organic when possible.
On site herb garden, etc. will round it all out. Other things might be homemade jams, conserves, pickles, etc.

For the cooking apparatuses (?word?) I am still researching. many restaurants use wood burning grills without much trouble at all. Rotisseries are also common, although a wood burning one is a question. Ventilation is a must, so whatever it is, there has to be a fire approved ansel system in place. No way around that, but it can be somewhat hidden. What I plan to do is to have a semi-modern kitchen for large caterings, etc. that still has a good rustic feel to it, like large wooden tables, copper furnishings, glass jars, iron utensils, etc... and then have a Medeival "show kitchen" out in the courtyard for parties and such. It would be a large stone BBQ type pit with a sort of iron frame work around and above it to hold spits, kettles, pots, etc all over a central fire. I'll have a small hearth oven attatched for breads, etc. and a smoking section to smoke meats and things. It may not need ventilation because it's outside, like a BBQ is. Nearby would be a pantry room and small prep area, all done up old-school. I'll probably have another cooking fireplace inside the great hall for spits and such as well. Ideally, it would be cool to build every fireplace in the castle with the capacity to attach a spit!

As for storage, we'll have fridges of course and a large root cellar as well. Things will be done mostly by hand as far as cooking goes-no cuisinarts allowed. Large mortars and pestles, really good knives, wooden chopping blocks, hand pasta cutters, etc. I'm looking at getting equipment that is custom built and has a rustic look to it as well, like copper stoves, brass knobs, iron pot hangers, stone floor, wood beams. I may run a wholesale bread bakery out of there, who knows...the possibilities are endless when you have the means.

OK enough for now...post is getting looooong.

Well, hope you enjoyed this episode of "This Old Kitchen"..join me tomorrow for installment II. Until then, "snort!" (Medeival for "Bon Appetit!")

Everything sounds wonderful! making me hungry too!

I see we share many common ideas. Like you, I want a bit of the modern conviences without losing the ambience, created by the castle environment. And of course there are the code restrictions involved when producing for the public (it's amazing to find ideas on how to cover up and hide many modern appliances these days). I won't be as limited as you two, since I really won't be hosting a resturant per say - more of an Inn or Tavern faire. I would like to do the B&B thing, just to give a chance for people to experience all aspects of the castle life, and I probably won't be doing all of the cooking alone.

We have plans to have most items come directly from our harvests and livestock. Any weddings we would host, I would probably have them catered out by the persons involved or send out for backup of some sort! LOL Organic is becoming more sought out and highly prized these days. There are many restrictions that you may start checking out now, especially if you are wanting to eventually get certified as an Organic grower (stuff is expensive!). We switched over because of my daughter. She has had problems since infancy due to hormones and such found in most meats, milks, eggs, etc. So growing our own would save quite a bit as well!

As for the menus...about the same. I would like to have some exotics on occasion as well...especially foods like peacock (not to mention beautiful running around a courtyard), mutton (lamb specialty), pidgeon, kid (as in goat), Elk, etc and love the thought of subleties (costumes for food). No Hamburger helper!

With the many uses we have in mind, shouldn't be too hard to suit a kitchen to our needs. I think it would be awesome to have a spit roasting meat in the great hall. Really give them something to talk about and the smell would be grand! Proabably the only recreations of feasts we would host would be something for and SCA event...other than that close, but again as you said, better. Thanks for sharing!

No problem, glad to talk. I'm pretty excited about that whole aspect to the project, so it's fun to throw out ideas. I like the B&B part of it too, becasue it gives me a chance to really make someone's stay extra-ordinary. Plus it's cool to have guests around to talk to and such. We'llprobably have a set price that includes all the pampering you can stand, including bedside breakfast if desired, lunchboxes and even dinner included. Lots of medeival games to play at night, too. You get the idea...

Oh kewl...I didn't realize that you two were looking at the B&B aspect of it. For some reason was thinking just a resturant, catering and such. What other plans have you thought of as to uses for the site?

The Medieval gaming and such are grand ideas! I have a friend who makes various games and such for people to play. They are very easy to learn and enjoyable to boot. I have some great Medieval toys and gaming links, as well as construction thereof...will see if I can get them posted on my links area.

That would be appreciated. Yes, well, B&B just naturally fits with any castle, I suppose. Might as well make a few bucks on it. No restaurant, but that open show kitchen I talked about. Still researching other uses for the site. Rentals, perhaps and of couse the weddings, etc.

So are you two looking to have personal quarters within the castle then...yes? If not prying too much, are you looking at separate levels as personal quarters? I was just curious as there are two families that would be there...you and Scott drinks moat*#@er & Jen.

I think having stange people around all the time is great too!! Perhaps I am nuts, but I love meeting new people and making new friends. Gotta something to add a bit of variety to daily life, not to mention giving someone else a chance to share the dream. Thinking Laureen had a great idea on the Castle Building Assoc.

Sorry I haven't posted the links as of yet...should be tomorrow morning. My puter HD crashed and we are still working on getting back up. Have to see what links I still have and how many I am missing.

Whoh..that sucks. Hope you retreive all your info safe and sound.
As for living quarters, there will be the keep as well as other living quarters on the grounds.
Turret rooms are reserved for B&B guests. I may end up living in the second floor of the Great Kitchen, for all I know! All in all, floor plans are still in the works and are constantly changing, but there will be plenty of room for our quarters. The Castle Building Assoc. could come in due time after our projects are done, I would think. After all, you would need to go through the entire thing before being able to start something like that. In the meantime, sites like these really help.
You mentioned a few posts back in another forum, I think, about others you know of who are mid construction....any chance of finding out how they are doing? Just curious as to how long it is taking and such. Without prying, of course.

Hope you do retrieve your data. There are ways even if the hard drive has fragmented into dust but their long and drawn out, just hope yours comes back easily.

Sounds like great plans there Steve. From what I hear, people who are seeking out contractors and help are looking at 2+ years, those doing it themselves and with volunteer labor are closer to 10 - 15 yrs to completion of the project. I am still trying to see if I can contact some and see how they have been. Hectic here getting ready for the winter months. Have a ton to do before the temps drop and just getting started. (sigh) So is life.

And yes, we were able to retrieve most of our information. Only small files are missing and nothing too major. Looking like a viral thing on this end. Still working on backing up our needed files and such, so you all will probably get a slight break from me!

Shouldn't be too bad, but guess the system needed to be reorganized anyhow.

If you can afford to pay others to build it, then 2-3 years sounds right. Less if it's in a non-winter environment, I'm sure.

Good luck on the 'puter !!!

We are definately looking for someone else to build, but have friends in many fields of work which helps out. Would rather pay friends a good price, than a stranger a higher price with no trust. William and I both are a bit broken to kill ourselves in the beginning of the project!

Many have already asked if they could help, just wanting the experience it would bring. Definately not the norm as projects go. I don't forsee money as bad of an issue as labor will be. Part of the reason we have plans to staff the castle well, while working along side everyone to make it all a go.

Well, I've had a couple beers tonight and watched a lame movie (Taking Lives) so I feel a bit un-timid you might say. Since we are on the topic of building our projects and such, I think I should just come out and say that there are certain aspects of the project that I think people involved with them should keep to themselves, just due to the nature of the undertaking. Perhaps it should be an open pool of communication, but the problem lies with the fact that in order to build and fund one of these things, that commercial aspects need to be added, which basically means business. I think we all have enough smarts to know that you don't go around telling everybody you meet what your business plans are. It's not so much a trust issue as a protection one. Plus the fact that rumors are as contagious as, well, gossip is. I wouldn't recommend having legnthy discussions about these parts of the project on these forums, so if you see me posting in generalities, it's basically because of the above reasons. Just wanted you guys to know that is all.
The community is small and news travels fast. Those guys building without being "public" are probably smart for doing so. After all, when you have something that everybody wants to see, it just creates more complications. I was just thinking along these lines lately as we have been throwing stuff out there about specifics. Hope I don't sound overly paranoid, but I don't feel that way... Hey! come back with that!.....

I suppose you do have a point. I apologize if I have pushed for too private of information. Suppose I never thought of it quite like that.

As the Cleave said many of us feel the same way.
I don't mind in the least bit sharing building information and construction techniques.
When it comes to the business aspect of our project or even our every day life I have a tendency to be tight lipped and share only certain parts.
This caution has nothing to do with you or any one in particular and isn't by no means meant to be rude or stuck up.
None of us have taken offense to any thing you have done or said don't worry.
Frankly we know what your going though because we've been there, it's just one of the steps down this path.

Cleave...have another beer...you're quite drunk yet.....

Tkahns...I tnihk I wlil!

Good to hear...and thanks.

Okay, puter problems are fixed now (retrieved almost everything.)

...any other herb info you needed there guys?

Glad your puter is OK. Herbs and veggies...you know, I have to think about which ones I would like to know about, and why I need the data first. But to get you going for now, let's talk about our friend, Thyme. I would be interested to know it's origin, and where it migrated to, as well as any background data on the plant. Please don't feel like you have to go do my homework on this stuff, but if you like to do the research, I'm totally open to it. And as always, if you need something from me, just ask. I'm still open to talking about castle projects BTW, it's just the personal details I'm leary of posting about. I'm sure you understand. You can PM me if you would like to discuss the topic in greater detail. Thanks for being a great CD member BTW. It's been some time since we had someone as enthusiastic as yourself around here....if ever we had one at all?....last one I remember was Trooper 69-you guys remember?

It's a good feeling when you know your data will be saved and the computer comes back to life, been there several times.

Thyme: There is never enough time nor any way to save it. Pun!! ....sorry couldn't resist!

I agree about the castle stuff, It is one if not my favorite subjects to discuss and can get really in depth. Really like to hear about other peoples projects.

It has been good to have you here and Thanks from Meg and I too.

I go over to the site where Trooper was made a mod sometimes. He's had some major health problems and hasn't been able to be on line much lately.
That sites members come here for castle details for there games and such.

Awww...thanks!! You all are so great! I have really enjoyed the companionship and kindness here too! I also look forward to having others to share with as the project gets underway! Thanks so much!

And now on to Thyme....

Thyme has become an invaluable herb in the kitchen with it's hundreds of varities. Although it has no outstanding flora or flavor, this "ugly duckling" herb is well known and appreciated for its ability to blend and companion other herbs without overpowering them. Fresh thyme added with fresh sprigs of parsley, bay and sage, add depth and dimension to just about any soup, stew or sauce.

Thyme is known for originating in southern and eastern Europe, inlcuding France, Spain, Portugal and it was (and is) indigineous to the Mediterranean (Greece primarily). History tells us that it wasn't actually used solely for cooking until the 12th century in Europe, and used mainly for flavoring fish, stews and breads. It was used in trades frequently (though never as valuable as salt) and came to the "New World" with colonists, to help in the preservation of food and to be used as part of a medicinal.

We know that thyme has been used for medicinal purposes since around 3000 B.C. by the Sumerians, and that the Egyptians and Grecians used it for religious and burial/sacrifical ceremonies. It is widely known for its antiseptic and antioxidant properties, thus regular use of this herb improves the health and longevity of individual body cells and therefore prolongs the life of the body. The essential oil is strongly antiseptic. The whole herb is used in the treatment of digestive disorders, sore throats, fevers etc.

The flowering tops are anthelmintic, strongly antiseptic, antispasmodic, carminative, deodorant, diaphoretic, disinfectant, expectorant, sedative and tonic. The plant is used internally in the treatment of dry coughs, whooping cough, bronchitis, bronchial catarrh, asthma, laryngitis, indigestion, gastritis and diarrhoea and enuresis in children. It should not be prescribed for pregnant woment. Externally, it is used in the treatment of tonsillitis, gum diseases, rheumatism, arthritis and fungal infections. The plant can be used fresh at any time of the year, or it can be harvested as it comes into flower and either be distilled for the oil or dried for later use.

Interesting tidbits: Grecians believed thyme to be an aphrodisiac. In Medieval times, it was said to have brought courage to the person who took it as a cordial and was often reported that ladies would stitch a sprig of it into favors for their errant knights. Mythologically, thyme was reported to have housed the fairies, and growing it your garden would bring good fortune upon you and your family. In modern times, thyme can be used to purify water when visiting third world countries! Pretty great herb!

Thyme (spice pages)

Online Botanical ~ Thyme

I'm definitely learning a lot from this tread! Thanks for all the work you've put into your posts!

LOL n.p. It's not like I retain all of this stuff, I just break out my handy dandy notebook and break the pages into short manageable pieces so as not to bore anyone too bad.

Trying to get winterized before the cold hits, so using that to keep me from being online all day. LOL Got the front areas re-sealed and painted, now just working on the trim and deck. So should have enough to keep me busy for a few more days.

Took some pics of the building site (mostly overlook areas) if anyone is interested I may be able to post them up somewhere. Beautiful area...can see for like 4 counties at the top point!

Yes very interested! In the BYOC area in a new topic? Or in your Gallery image Category's.
You can attach images to your posts or let me know if you prefer a FTP upload file.

Bore some one?? I doubt it!!
Post what ever length you like and don't worry about things.

Sounds like a heck of alot of work for you. I hope you have help.

I will see if I can get something up in the Gallery area. Eventually will get a website going to mark the progress as it goes. The pics I took the other weekend was just from the outside gate (still beautiful!), but I now have the gate access codes and can take more of the rivers, lakes, etc. Should be down there in another week or so and will post along with the others.

Will look much better when the walls of the castle finally rise. LOL

....<tapping fingers>....

alright, so will post as soon as the drivers for the camera get reinstalled....silly me! Knew there was a reason for that error message....DUH

I actually have enjoyed the working outside this past week or so, and only let William help out when I can't reach (not allowed on ladders). I have found that I am not good at sitting around on my thumbs all day. This winter will surely drive me to drinking! ...like that is a bad thing!

If you need any help with the Gallery just let me know.

So the area your looking at buying is already developed? Gate codes, rivers and lakes sounds like an interesting place in many ways.

I fully understand about even the smallest of shadows cast by the walls and how it makes one feel.

It took us over 3 weeks to reload everything back in after our last hard drive crash, any where from 6 to 12 hours a day for the most part. We have a bunch of stuff on our PC.

I agree stay off ladders until you feel better, what happened to you in the accident?

Ahhh the drinking part, depends on what your drinking after all.... We like hot chocolate and mulled apple cider and a few other drinks too.

The land is not developed at all, but the entrance is secured with a cattle gate that has an electronic pad lock that you enter a code into. The owners live in Washington state and rent out to hunters, so just have one of their friends here help with changing the key code after each season.

I forget the total number of lakes but thinking it was like 13 smaller, two larger and two rivers branches (big ones) that run through the property. Can't wait to take the 4X4 and get more pictures! Sinkholes was one of my biggest concerns as they tend to grow and most of Missouri is on top of caves. So still working on getting everything cleared and getting a survey team out to check the building sites.

It wasn't the accident that actually caused as much damage as the surgery and post op treatments did. I have lost about 40% use of my right leg due to sciatic nerve damage and constant pain, so sometimes it just decides not to work. I am just happy I can still walk without looking too odd and work on strengthening it as I can. Ladders are a bit different story! Just try not to do too much in one swing and it all gets done...just a bit slower than I like.

Mulled cider is great stuff...and the hot coco. I have always loved winter curled up by the fire place, feather down lap blanket, and a cup of coco spiked with some bailys. Makes the idleness seem to lessen. It is actually a great time to work on projects that need to be finished up or embroidery, etc (just ccan't have too much Bailys or the pattern doesn't seem to look quite right!)

WOW!! What ever you do don't be telling too many folk about its location, no need to take chances on losing it.
You've found some beautiful land to build on, wish you the very best on the purchase.

I have several things in common with what your feeling and only can say that you are very correct. Keep working on getting stronger and don't let it get you down, Not easy in any shape or fashion I know for a fact.
But it is better to be able to walk no matter how much pain there is.

4x4 ??!!!!??
Theirs a section down in war horses for those, I have several old pictures of mine there and if you wan to put yours in it would be great.
I use the excuse that castles were built using horse power so why not show the modern type, lousy I know but it was the only excuse I could come up with.

We use a hot choc recipe that is not too common but is really great and we've met only a hand full that doesn't like it. I'll try to post it soon.
I can see how the pattern might be slightly out of wack

Kewl and thanks! Always love trying out new recipes! Especially when it comes to chocolate...

I should have it posted today, I hope.