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Episode 19c - The Saga of the People of Reykjadal and Killer-Skuta (Judgments)
In this fun-filled episode, John and Andy offer their
judgments on The Saga of the People of
Reykjadal and Killer-Skuta. Listen
and learn how a leather thong can really improve your spear-throwing
distance. It’s true. You’ll also learn about the wonders of hearth
bread with butter and be introduced to the BCDM, our newest method for
calculating a saga’s body count. It’s an
action packed episode with plenty of laughs and some good discussion of history
and literature. Those of you who prefer
a steady flow of action and laughs will have to forgive us for our scholarly
tangents, but those with a genuine interest in saga literature will get what
they came here for.
For those interested in the ankyle, we recommend the
following:
“Throwing
the Greek Dory: How Effective is the Attached Ankyle at Increasing the Distance
of the Throw”
There are a number of videos featuring the use of the
ankyle/amentum. We’ve selected the
following two as the most reasonable illustrations of the tool.
Ankyle for distance
Slo-mo ankyle
As promised, I’m
including the recipe for hearth bread that John mentions in Notable Witticism:
Thorgeir
Butter-Ring’s Bread
Ingredients
3 cups whole wheat or rye flour
2 cups white or all-purpose flour
3/4 cup steel-cut or rolled oats
1 tsp. salt
1 tsp. baking soda
2 cups water
Items Needed
Baking Stone
Large Bowl
Wooden Spoon
Oven (I mean, go ahead and hearth-bake the bread if you
want to be a stickler for accuracy).
Instructions
Mix together both kinds of flour, the oats, the salt, and
the baking soda in a large bowl.
Gradually add water while stirring with a wooden spoon
until it is stiff and difficult to stir further. NOTE: do not use an automatic
mixer for this step. Seriously, how many 10th century Icelanders do you think
had a KitchenAid?
On a lightly floured surface, knead the dough (you may
want to wet or flour your hands for this step). Stop when dough is malleable
and thoroughly integrated.
Form the dough into a round or oval shape on a baking
stone and place it in the oven. NOTE: The oven is still cold at this point.
Now set the oven to 375 degree Fahrenheit (190 Celsius),
and bake for 55-70 minutes (depending on elevation and oven).
Take the bread out of the oven when it looks, you know,
bready (I’m not a cook. Also, it’s unlikely that actual 10th century
Icelanders, who cooked their bread in fire ashes or on a hearth-stone, were
overly fussy about exact timing. Eyeball it). Let it cool on a rack.
Eat the bread while it’s warm. And of course, Thorgeir
Butter-Ring recommends using plenty of butter, but I found cheese, honey, or
apple slices works fine too.
View all episodes
By Saga Thing
4.9
407407 ratings
In this fun-filled episode, John and Andy offer their
judgments on The Saga of the People of
Reykjadal and Killer-Skuta. Listen
and learn how a leather thong can really improve your spear-throwing
distance. It’s true. You’ll also learn about the wonders of hearth
bread with butter and be introduced to the BCDM, our newest method for
calculating a saga’s body count. It’s an
action packed episode with plenty of laughs and some good discussion of history
and literature. Those of you who prefer
a steady flow of action and laughs will have to forgive us for our scholarly
tangents, but those with a genuine interest in saga literature will get what
they came here for.
For those interested in the ankyle, we recommend the
following:
“Throwing
the Greek Dory: How Effective is the Attached Ankyle at Increasing the Distance
of the Throw”
There are a number of videos featuring the use of the
ankyle/amentum. We’ve selected the
following two as the most reasonable illustrations of the tool.
Ankyle for distance
Slo-mo ankyle
As promised, I’m
including the recipe for hearth bread that John mentions in Notable Witticism:
Thorgeir
Butter-Ring’s Bread
Ingredients
3 cups whole wheat or rye flour
2 cups white or all-purpose flour
3/4 cup steel-cut or rolled oats
1 tsp. salt
1 tsp. baking soda
2 cups water
Items Needed
Baking Stone
Large Bowl
Wooden Spoon
Oven (I mean, go ahead and hearth-bake the bread if you
want to be a stickler for accuracy).
Instructions
Mix together both kinds of flour, the oats, the salt, and
the baking soda in a large bowl.
Gradually add water while stirring with a wooden spoon
until it is stiff and difficult to stir further. NOTE: do not use an automatic
mixer for this step. Seriously, how many 10th century Icelanders do you think
had a KitchenAid?
On a lightly floured surface, knead the dough (you may
want to wet or flour your hands for this step). Stop when dough is malleable
and thoroughly integrated.
Form the dough into a round or oval shape on a baking
stone and place it in the oven. NOTE: The oven is still cold at this point.
Now set the oven to 375 degree Fahrenheit (190 Celsius),
and bake for 55-70 minutes (depending on elevation and oven).
Take the bread out of the oven when it looks, you know,
bready (I’m not a cook. Also, it’s unlikely that actual 10th century
Icelanders, who cooked their bread in fire ashes or on a hearth-stone, were
overly fussy about exact timing. Eyeball it). Let it cool on a rack.
Eat the bread while it’s warm. And of course, Thorgeir
Butter-Ring recommends using plenty of butter, but I found cheese, honey, or
apple slices works fine too.
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