SC - Palladius, tamarind, buckwheat, soap
Yeldham, Caroline S
csy20688 at GlaxoWellcome.co.uk
Mon Mar 16 03:17:01 PST 1998
> Hi, Cairistiona here.
>
I make bold to try to answer some of Cairstiona's questions
> 1. Deidre, tamarind is the fruit of a tree. It looks rather like a
> large runner bean, and is distinctly sour to taste. It is usually
> marketed dried, sometimes with the seeds removed. You soak it in
> boiling water and then strain, using the liquid to give sharpness to
> the food. I've usually used it in Indonesian cookery, although I
> have also seen it in Thai, Indian and Filipino stuff (hot and sour
> soup - yum! - if OOP). My lord saw the trees growing on Zanzibar a
> couple of years ago.
>
I'm another fan, gives a characteristic depth of flavour as well as
sourness to Indian cooking
> I don't know if they are period. I assume
> they would not figure in European known-world food, at any rate. Ras?
> Elizabeth? Someone??
>
Nope, never seen it in European medieval cooking.
> 3. Is buckwheat (and presumably its relation, rhubarb) period?
>
Never seen any mention of buckwheat in Western European medieval
cooking (and I've recently been looking at bread) - I'd try Elizabeth Davids
'Bread and Yeast Cookery' personally for recipes.
On Rhubarb - it was used in period but strictly medicinal in use,
for it's well-known ability to cleanse the system! I understand the rhubarb
which is eaten for pleasure is a different variety, which was imported from
China in the 18th century.
Hope that helps
Caroline
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