SC - Lab Rat Redux (cooking exper.)
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Dec 3 06:25:03 PST 1999
I had forgotten that possible meaning for gruene. Thirty years of neglect
has left my German in a shambles. Unfortunately, the local choice for favas
is dried or canned.
Because I used bock, the taste of the beer was strong. I think the recipe
is calling for a light pilsner, as saffron seems to be used to deepen the
color. The vinegar does temper the taste of the beer and I think a good
wine vinegar might be preferred. A different ratio of beer to vinegar and
diluting the condiment with water might improve the flavor.
I will probably experiment with this recipe further and see if I can find
some similar modern recipes to examine the modern proportions.
Bear
> Bear,
>
> Just one quick note. I believe gruene can refer to fresh beans as well
> as green
> beans.
> Instead of dried beans, you might try this with fresh ones.
>
> It does sound good, though I have to ask how strong the flavor of beer
> is in this.
> I'm one of those strange people who just really doesn't like the taste
> of beer.
>
> Valoise
>
> > Having some favas and no sweetbreads, I decided to return to Das
> Buch von
> > guter spise and recipe 31. The favas were boiled until soft. I
> ground 3
> > Tablespoons of caraway seed, 1 Tablespoon of bread crumbs and a 1/4
> teaspoon
> > of pepper together, then added 2 ounces of cider vinegar, 12 ounces
> of Amber
> > Bock and a pinch of saffron, let the mix steep for about 1/2 an
> hour, then
> > strained out the particles. I then drained the beans and boiled
> them in the
> > sauce with about a teaspoon of salt. The result was interesting
> and might
> > be good as a vegetarian dish at feasts. I am of the opinion the
> first boil
> > needs to continue until the beans are almost mushy and the second
> boil only
> > be long enough to set the flavor in the beans, so that the beans
> don't get
> > too dry (which was my problem with this dish). I want to try this
> recipe
> > with blackeyed peas.
> >
> > Ein spise von bonen (A food of beans)
> >
> > Siude gruene bonen, biz daz sie weich wersen. so nim denne schoen
> brot und
> > ein wenic pfeffers. dristunt als vils kumels mit ezzige und mit
> biere. mal
> > daz zu sammene und tu dar zu saffran. und seige abe daz sode. und
> guiz dar
> > uf daz gemalne. und saltz ez zu mazzen. und laz ez erwallen in
> dem
> > condiment und gibz hin.
> >
> > Boil green beans (This probably refers to something like fava
> beans. These
> > are no string beans. String beans are a New World food.) until
> they become
> > soft. So take then fine bread and a little pepper. (Take) three
> times as
> > much caraway seed with vinegar and with beer. Grind that together
> and add
> > saffron thereto. And strain the broth and pour the color thereon
> and salt
> > it to mass and let it boil in the condiment and give out.
> >
> >
> >
> >
> >
> >
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