SC - Chocolate-OOP

[LrdRas@aol.com]

><< What I would like to clear up is whether this heavy use of 
flavourings was
> an every day occurrance or if it was just to impress visitors/guests? 
>>
>
>I would say it was more likely the result of someone who doesn't have a 
clue
>about cooking mistakenly preparing what they thought  medieval food was 
like.

When I am making a period recipe for the first time, I add about half of 
the spices in order to account for the original redactor perhaps having 
the spoiled food must be spiced heavily prejudice, or their spices 
weren't as fresh as mine. Even if the original recipe uses vocabulary 
that makes me think they mean a lot of spice, often enough there isn't 
equivalent description of how much food the spice is meant to flavor, so 
a lot still remains undefined.

I want the set of dishes in my feast to be subtly different from the 
same basic ingredients cooked in a moden menu, but I don't want the 
taste so drastically different from modern food that people pronounce it 
icky.  So I go with half the spices and then scale it up, and sometimes 
down. Since no quantities are given in originals, I feel pretty 
comfortable in redefining the spices to fit my tastes, that's what the 
original redactor did anyway.  I'm only just getting comfortable with 
the idea of working from an original--mostly I've worked with others 
redactions, or with a combination of the original and redaction.  

Bonne


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