SC - Alcohol purchases and lampreys
Weiszbrod, Barbara A
Barbara.Weiszbrod at SW.Boeing.com
Fri Oct 16 06:46:06 PDT 1998
> Cool story! I think, though, that while there plenty of recipes that
> suggest
> specific garnishes of fried onions (Hi, Bear!), fried almonds, pomegranite
> kernels, flowers, a dusting of spice powder, etc., many do not. I'd say
> it's
> likely that some foods were garnished, and that many were (gasp!) _NAKED_
> !!!
>
> Adamantius
>
Doesn't bother me, I like onions. I do keep remember the face of a friend
to whom onions cause severe gastric distress confronted with a feast where
onions were in every dish and no one told him. A cook who uses the same
ingredient in every dish simply has no imagination.
But here's a question for you. What constitutes a garnish and what
constitutes an integral part of the dish?
As an example, let me quote Piers Plowman, "Upon my soul, I haven't a scrap
of bacon, and I haven't a cook to fry you steak and onions." Are the onions
a garnish or integral to the dish?
Bear
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list