SC - Tartys in Applis-NEW recipe-enjoy

[Phil & Susan Troy]

Gretchen M Beck wrote:
> 
> Excerpts from internet.listserv.sca-cooks: 14-Oct-98 Re: SC - Period
> Feasts by Phil & Susan Troy at asan.c
> > I'll go with most of that. Actually, though, I think the addition of tomto
> > paste to a sauce, or a dash of Worcestershire sauce to a dish, "because it
> > needs something", is far more insidious than coffee or even chocolate. The
> > latter two don't pretend to be what they're not.
> 
> Especially when you can achieve a similar effect with a bit of sugar and
> vinegar, or with some raisins.  A dish that "needs something" can be
> "fixed" just as well with period spices as with non.
> 
> toodles, margaret

True. But then 95% of the time I find that what a dish "lacks" is salt, which
one can argue is assumed in most recipes that fail to mention it specifically.
Look at the recipes in Ein Buoch Von Guter Spise that mention salt only in the
context of a caveat not to use too much. Which is not to say you shouldn't use
any... .

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================