SC - (oops) (sorry) (re:tour through time feast)
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Oct 15 16:09:41 PDT 1998
> 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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