SC - honey dormice recipe
Philip & Susan Troy
troy at asan.com
Sun Oct 5 06:49:58 PDT 1997
<deleted>
>Not the allspice -- it's native to the New World (somewhere in the
>Caribbean, if I remember right).
Oops, I think you are correct. I believe it is Jamaican.
>For example, you describe the dish as a "risotto", and mention "adding
>broth as absorbed," which to my mind is the distinctive technique in a
>risotto (as opposed to boiling all the liquid at once and adding the
>grain thereto). Was this technique ever used on barley? Was this
technique ever used in the Middle Ages at all?
<deleted>
Somewhere in my period recipe collection, I have one which calls for
cooking the barley for 3 hours. This causes the barley to become
creamy, which is the idea behind risotto, if I am not mistaken. In
extended cooking of grains, I almost always have to add liquid, and I'm
fairly certain medieval cooks would need to do this also. I have met no
one who can tell me precisely how much fluid a given batch of grain will
absorb.
Were I trying for absolute authenticity, I would experiment extended
cooking, although I doubt I could rival "pease porridge in the pot, nine
days old."
<deleted>
> mar-Joshua ibn-Eleazar ha-Shalib
> Stephen Bloch
> sbloch at panther.adelphi.edu
> http://www.adelphi.edu/~sbloch/
> Math/CS Dept, Adelphi University
Bear
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