SC - beans

[ND Wederstrandt]

>Decker, Terry D. wrote:
>
>> I was thinking more of chasing back through the references on food
>> history rather than working through the recipe referenced before the
>> comments on kidney beans.
>
>The main problem with that is that it puts us in the "well, they COULD
>have done it this way..." mindset. I'll admit that it can be gallingly
>limiting sometimes to restrict ourselves only to the logically
>supportable "sure things", but the fact remains that could have, and
>did, aren't the same thing. All we can prove with the references on food
>history is that they might have done it a certain way, or they might not
>have. <break>

The original question was are kidney beans period.  The answer is that
they are, but we don't know how they were used.  To be honest, I was
suprised to find Sass's reference to them.  The information from
Gerard's Herbal floors me.  That will get tucked away in my notes until
I can figure out a timeline for beans. 

Trade and the movement of various food stuffs is interesting in itself.
It was that interest I was expressing when I spoke of tracing the
historical references.  Were the food stuffs available at the time and
place stated?  If they were not, then there is no question as to the
authenticity of a dish.  If they were, and there is no information as to
their use, the matter is one for debate.  Such a debate affects how one
approaches the preparation of a historical dish and is, I believe, the
basis for your comments. 

In the case of recipe calling for a general ingredient such as beans,
the "sure thing" is the way to bet.  I will use favas if I make the bean
tart just on the basis of optimal authenticity.  Frankly, I think Sass's
use of kidney beans is questionable, but perhaps one of her references
can prove me wrong.

When a recipe calls for a specific ingredient, then we run up against
the problem presented by Gerard's Herbal.  Which of the nine different
products called kidney beans would have been used?  That fascinating bit
of information sends me back to the issue of what was where when.  It
has also added Gerard's Herbal to my bibliophilic want list.

> While I'm sure foods were eaten in period for which few or no
>recipes survive (so there's still hope for the eventual extinction of
>the green bean casserole, folks!), we really have no way of knowing for
>sure what they were like. Using extant recipes, however, gives us a
>picture of period eating habits that, while not complete, is at least
>pretty accurate, apparently.

I fear that there will be no surcease from the savagery of the daunted
green bean casserole.  It is a many headed hydra lurking in the bowels
of thousands of cookbooks.  It may even outlast the cockroach.

<dissertation on fava beans deleted>

>Speaking as one who has actually made these suckers, I'll say that while
>the process works, and is fascinating, I'd just as soon buy split favas
>at Charlie Sahadi's in Brooklyn.
>
>Adamantius 
>______________________________________
>Phil & Susan Troy
>troy at asan.com

Looking for favas in Middle Eastern markets had not occurred to me.  My
source for inexpensive favas (bulk dried foods in general) went out of
business a couple of years ago.  I can get whole favas at a local health
food store (veddy hexpensife) and I can get split favas at a culinary
store for about half the price of the health food joint.  From your
advice, I'll opt for the split favas if I can't find them any cheaper.

Thank you for all the information on preparing favas.

Bear
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