SC - Re: A couple questions . . .

[Jessica Tiffin]

Greetings, all.

Caointiarn wrote:

>1) I have a marvelous recipe for Barley-Mushroom Risotto taht while it is
>from a modern source seems *perfectly* Period.  How can I introduce this ??
> The ingredients are all found within other recipes (barley, 'shrooms,
>onion, allspice,broth)  and the cooking method also (slow simmering, adding
>broth as absorbed)

Recognition!  I concocted something very like this for a feast about a year
ago, basing it on a chicken-barley dish  (purportedly Saxon) I found on the
Net.  The flavour was wonderful (mushroom, onion, fresh herbs, dash of
vinegar) but the barley went very glutinous, and the dish was not well
received.  (Sigh).  What am I doing wrong?  Is that gluey consistency the
result of overcooking, or the wrong kind of barley?  If it's all cooked
together in broth, you can't wash it to get rid of excess starch, which is a
reasonable rice-fixer.

grateful for imput,

Melesine



**********
Jessica Tiffin
melesine at ilink.nis.za  *  jessica at beattie.uct.ac.za
***********
Earth too big,
sky too far,
ride six dragons around north star.
Crazy dragons stinking drunk.
Enjoy self.

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