SC - Disgusting recipes

[Philip & Susan Troy]

Jeanne Stapleton wrote:

> I've been intermittently cruising the web looking at other historical
> food sites in my research process--I'm not only interested in
> medieval/Renaissance food--and I found two things this afternoon
> I just had to mention:
> 
>         Vegemite Quiche (taken from the back of an Australia jar
>                                 of vegemite, submitted by an En Zedder)

Does that strike you as substantially worse than all the things that
Americans put Lipton's Onion Soup mix in? Yeah, it sounds awful,
especially when the advertising department demands you name the dish
something that bad. I have been known to use various vegetable stock
mixes in place of meat stock AND salt in some of my cooking for
non-meat-eaters. Of course, I wouldn't call the dish Potage a la
Knorr-Swiss, since I don't expect the entire character of my dish to
rely on the more peculiar ingredients.

>         Swabian Liver Dumplings (which are, according to the
>                                         submitter, period, although he didn't
>                                         have any kind of cite to mail me)

They probably are period, actually. It would just be difficult to say
how much their period ancestors resemble the modern article, and I would
therefore be inclined to lean away from using a modern recipe for them,
for our purposes.
 
> I suppose if one liked liver (which I don't, unless it's in the form
> of pate) the second could be quite good if done properly.  I,
> however, don't like liver.
> 
> Has anyone else run across something that just sounded unbelievable
> when cruising through food sources?

How about canned steak-and-kidney pie? Kinda like chunky dog food under
this layered amalgam of library paste and car wax, which theoretically
turns into puff pastry when you bake it. In practice, it doesn't.

Oh. I also once ate instant trifle, for fear of insulting my host. It
appeared to be a dried, compressed, rectangle of sponge cake, just like
the flattened sponges you buy in the hardware store. Just add water and
POOF! You then smear it with this sort of jammy goo from a plastic
packet, and over that goes the Bird's Instant Custard Mix.

I'm not sure if this answers your question in any other than a spiritual
way: I don't think there are too many Web pages devoted to such stuff.
UseNet news, on the other hand...;  )

There wasn't anyone eating while reading this, was there? If so, I
apologize, as long as what you were trying to eat wasn't instant trifle,
of course, in which case you deserve whatever happens.

Adamantius
______________________________________
Phil & Susan Troy
troy at spambegone.asan.com

Sentient beings should remove the "spambegone." portion of our address
before replying.
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================