SC - Rose Hips

[LrdRas@aol.com]

re: "heavy spices" in medieval cooking.

So often people decry the use of "exotic" combinations, of "many" spices as
being foreign and different and so not acceptable to most "modern" palates.

I would enjoin those faint of heart to look at the ingredient list of their
favorite condiments....ketsup and bbq sauce are both a blend of a gajillion
spices, as well as a mix of vinegar and sugar (egredouce, anyone?). Lose the
tomato and you have a very medieval sauce.

Medieval food is no wierder or exotic that any other type of food, not if
properly prepared and well reserached. I extend my sympathies to those of you
who have not had the pleasure of a well prepared, well seasoned medieval
meal, and invite you to attend any banquet put on by the Madrone Culinary
Guild to help change your mind.

- --Anne-Marie, who's personal mission is to convice the world that medieval
food is not wierd, or brown glop, or nasty, or rotton meat, or...
 

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