SC - re: blancmanger - help!
kat
kat at kagan.com
Mon Feb 9 13:56:09 PST 1998
I wrote:
>> Hi all, kat here ...still having trouble with that blancmanger. <snip>
philippa replied:
> If you're going salt-free, a bit of cracked pepper and some dill might
> help.
Mmmmm... hadn't thought of dill... I'll look into that...
and good Adamantius replied:
> I may be completely out of line here, but I notice you aren't
> mentioning salt. I know it's not mentioned in the recipe (which really
> isn't much of an indicator that it is absent from the period dish), but
> you could probably improve the dish greatly by adding some.
Hmmm... that would be a major moral compromise for me (I NEVER cook with salt) but I'll give it a go next time I test this one out. At this point I'm willing to try anything...
> Another consideration is that blancmanger is supposed to be a bit
> bland. Rich, yes. A New Year's Eve party in the mouth, no. Some
> recipe collections refer to it as a dish for the sick, appropriately
> seasoned, of course.
Hmmmm... true. I had taken that into consideration, but I had also been told by a couple of people that it was a wonderfully tasty dish and they loved it... I just naturally assumed **I** was screwing it up.
This may call for a change in menu... I really need something full and savory to balance that sweet pork sauce.
> I think your best bet would be to add some salt while the rice is
> cooking. And don't forget the garnish of sugar raspings. This will add
> to the vaguely alien effect, and also be somewhat reminiscent of
> many Middle-and-Far-Eastern dishes, which season chicken with
> sugar.
Garnish of sugar what???? The original I have didn't say anything about sugar... I don't have it with me (work) but I believe it was the one from the Harleian ms. Which version talks about sugar raspings? And what are they, and how do I use them? <<Bambi eyes>> Tell me more!!! Please? :-)
Thanks again, everyone, for the advice...
- kat
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