SC - (oops) (sorry) (re:tour through time feast)

[Decker, Terry D.]

> Sorry, didn't mean to offend.  The two times I've cooked Polenta
> (corn), it's looked a lot like "goo".  Just remember... "good" is 
> three-fourths "goo".  :)
> 
It's properly called "cornmeal mush."

> Let me use a fictional example.
> "Fiskets in the eighth century were served plain, having been slowly
> roasted in the coals of a fire.  But in the fifteenth century, fiskets
> were roasted in a piece of clay with some additional foods;  
> kabits, snappits and, since this was after the Crusades, poiquants
> (which are from the near East). 
> 
> conchobar
> 
Hmmm, better be careful.  Ras will be asking for documentation and recipes.
I do understand your point, but I think the contrast would be better between
the Medieval dishes and their modern counterparts maybe with a stop in 19th
Century New York.

Bear
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