SC - Crown Tourney Pics

[Decker, Terry D.]

This came over the Medieval list; thought some of you might be interested.

	Catriona Stewart
- ----------------------------------------------------------------------------
Jan McEwen, Horticulturist-at-Large, Kailua, Hawaii
SCA: Catriona Stewart of the Glens, Barony of the Western Seas, Caid
Internet:  jmcewen at hawaii.edu

- ---------- Forwarded message ----------
Date: Sun, 5 Apr 1998 08:59:54 -1000
From: Paul Buell <pdbuell at sprintmail.com>
To: "MEDIEV-L at raven.cc.ukans.edu" <MEDIEV-L at raven.cc.ukans.edu>
Subject: Arabic Rotten Condiments

Food historian Gene Anderson was good enough to sent this news to me and
I thought it might be of interest to the list. Perry, the acknowledged
expert in Medieval Arabic and Turkic foods, is food critic for the Los
Angeles Times. This is not the first rotted condiment he has re-created.
He did bunn several years ago, and some others. I don't know if
Anderson's party guests survived.

<snip>

- --Charles Perry re-created murri, the rotted barley paste condiment of
medieval Arabia.  He followed the most likely recipe but tried out 2
others
(which proved abortive).  Barley meal, made into wet lumps, covered with
fig
leaves, left in warm place for 4 months (there are some other
manipulations). The LATimes staff gave names to each lump--"Whiskers,"
"Spot," etc.--according to the moldiness.  Anyway, the 4 months were up
March 28, and they tried it out.  The murri is to be mushed up in
water.  So
they did:
"...and it tasted like...
Soy sauce."
Turns out that murri is basically a koji, and the resulting sauce is
essentially just ordinary soy sauce.  So he wrote it up in the LAT Food
Section, and gave a recipe for a dish with it--you can, of course, use
soy
sauce if you don't want to let barley rot for 4 months in your kitchen.
I'm
gonna try it for a party tomorrow.

Gene Anderson


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