SC - Another Novice Recipe Challenge

[Mark Schuldenfrei]

  > I know that my inclination is to believe that you fry largish chunks of
  > stuff, and not tiny minced things.....
  > 
  > But now I am starting to wonder... what if we dried and mashed the boiled
  > beans, mixed with boiled garlic and onions that are minced, and fried them
  > as balls or fritters?
  
  Again, it doesn't say to mash them, although to some extent they do get
  partially mashed anyway.

Exactly.  Although I suspect that old friend the "straynour" would have
appeared if it really meant to have them mashed.  I don't know.
  
  What's your view of the odds that it could be a single fried cake, like
  some versions of home fried potatoes, rosti, or some kind of bean hash,
  where you start by sauteeing the beans, which begin to disintegrate and
  cohere into a single, crusted mass?

Hard to say.  It's a valid interpretation, but I think it begins to stray
into the "over-interpretation" portion of the program.  Just my personal
bias, actually.  I'm not as fluent in the 13th century English corpus as
Katerine is, but I dare to say that a large cake of beans would have been
labeled as such.  For that matter, perhaps the "fritours" concept would have
been labeled as such, too.

I tend, when doing group redactions, to try and ask a lot of questions: to
look at where I might be making unconsidered assumptions, and try to
reconsider them.  Almost always, I end up back where I started, but slightly
more sure of myself.  This question of mine (why not fry) may be one of
those tangential questions that get discarded.

	Tibor
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