SC - Spices on Nerves of People

[LrdRas@aol.com]

Mike C. Baker wrote:
> Having seen other commentary about in-period oranges, I'm wondering if
> it would help my proposed version of this dish if the zest of one or
> two were added to the juice? (Newbie time: by "zest", I *think*
> everyone means the grated brightly-colored portion of the peel, which
> is the primary source of peel oils. Right?)
> 
Absolutely correct. Try not to remove any of the pith with the zest. It
has a bitter taste.

meadhbh
(who learned that lesson a long time ago)
> Just in case, I've left my original appended to this inquiry.
> 
> ===
> Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
> Mike C. Baker       F.O.B. (Friend Of Blackfox)
> My opinions are my own -- no one else would want them!
> 
> ---"Mike C. Baker" <kihe at rocketmail.com> wrote:
> >
> > ---Phyllis Spurr <PSPURR at r03.tdh.state.tx.us> wrote:
> > > Ok, newcomers, let's try our hand at the following receipt:
> > > To make a Tart of Ryce.
> > > Boyle your Rice, and put in the yolkes of two or three
> > > Egges into the Rice, and when it is boyled, put it into
> > > a dish, and season it with Suger, Cinamon, and Ginger,
> > > nad butter, and the iuyce of two or three
> > > Orenges, and set it on the fire againe.
> >
> > Quick summary:
> > Boil [quantity] of rice, stir in three egg yolks, return to a boil.
> > Season with sugar, cinnamon, ginger, butter; add juice from two or
> > three oranges. Pour mixture into baking dish and cook until "set".
> >
> > Off-the-cuff redaction (untested!!!):
> > 1 c. rice
> > 1 scant cup water (plus additonal as determined by need/experience)
> > 3 egg yolks
> > 1/4 c. sugar (I'd like to try this with Turbinado, trade name
> >               "Sugar in the Raw")
> > 1 tsp each cinnamon & ginger
> >      (powdered; more or less to taste. Grated fresh ginger root
> >       preferred to dry powder, "true" cinnamon to cassia)
> > 3 Tbsp butter (to start... adjust as needed, allow for greasing pan)
> > 1 to 2 cups fresh-squeezed orange juice (one large modern orange;
> >             leave pulp in -- do not strain!)
> >      Prepare rice as usual for eating (boil water, add rice, return
> to
> > boil, cover pot tightly, allow to steam over very low heat 25-30
> > minutes, *don't lift lid!* until steaming complete, indicated by
> > complete absorption of liquid).
> >      While rice is still hot, combine with additional ingredients,
> > return to a boil while stirring constantly (to avoid sticking to
> > bottom of pot). Pour into buttered baking dish, bake carefully at
> > approx. 325 degrees F until liquid completely absorbed.
> >
> > Expectations / notes: been a long time since I did (baked) rice
> > pudding from scratch, so I may have temp & time badly "off". The
> > quantity of sugar is probably extremely conservative / too little.
> I'm
> > coming from a mostly-modern background at the stove, so forgive me if
> > I have introduced modern technique biases. I generally use whatever
> > spices I have laid my hands on, i.e. supermarket dry powders, but am
> > *trying* to move toward fresher / more "period" types even in my
> daily
> > modern cooking.
> >
> > > Dawson, Thomas, The Good Huswife's Iewel, 2 parts. London, 1596/7.
> > > The English Experience, Number 865, Walter J. Johnson, Inc.
> > > Theatrum Orbis Terrarum, Ltd. Amsterdam 1977 Norwood, N.J.
> >
> > Theater of the Earth's Globe? IOW, [New] Globe Theater?
> >
> > > We *can* do this!
> > > Phyllis L. Spurr
> > > Eowyn ferch Rhys Cyfurdd
> > > Barony of Elfsea, Ansteorra
> >
> > Easy for *you* to say, considering.
> >
> > ===
> > Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> > Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
> > Mike C. Baker       F.O.B. (Friend Of Blackfox)
> > My opinions are my own -- no one else would want them!
> >
> >
> >
> >
> >
> >
> >
> > _____________________________________________________________________
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> >
> >
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