ANST - medieval cooking

[ulrica]

Bear wrote:

>One fine spice mix contains pepper, cinnamon and ginger in equal amounts, a
>quarter of saffron and an eigth of cloves.  A sweet spice mix used on fish
>and in sauces might contain equal amounts of ginger, cinnamon and powdered
>bay leaf and a quarter cloves.  Black spice, 1/4 cup black pepper, 1/4 cup
>long pepper, 3/4 teaspoon cloves and 1 grated nutmeg.  All these
proportions
>are for the ground spice.

You know...the first real experience I had with meat prepared in a medieval
style went something like this:

Let's have period meat at the revel.
OK.
I have a great recipe here...
Where you going with all those pumkin pie spices?
I'm putting it on the meat.
Pardon me?
On the meat, I'm putting it on the meat.
You gotta be joking!  I'm don't even like pumpkin pie!  I'm not eatin' any
meat with pumpkin pie spices on it!

After much wheedling and threatening, they poked a peice of this chicken
down me....protesting all the way...OH MY LORD...it was fantastic!

Let this be a lesson...just cause it looks like a pumpkin and smells like a
pumpkin....it might be a chicken and it could be a good thing, right Meadbh?


Many thanks to Mistress Meadbh and HL Rosario for broadening my feasting
horizons.

Ulrica, no not that one, the other one



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