SC - Breakfast

[D. Clay-Disparti]

Polenta is also another dish that is communal.  You make sure the table is
surgically clean, place the HUGE serving of polenta on the table, level it out
and have at it.  All have there own eating utensils and it certainly makes the
dishwasher happy.

Isabella/Dee

Philip & Susan Troy wrote:

> LYN M PARKINSON wrote:
> >
> > I would guess they were handed a dried, salted fish, like a smoked
> > kipper.  The kippers may have been cooked, and piled on a huge platter
> > for people pick up.  The pottage would have been served in a bowl, I
> > think, and the overnight cooking was most likely the way.  If they
> > bothered to spice, or sweeten it for farm workers, it was probably done
> > early, as the pottage was brought up to hot on a fresh fire.
>
> Good heavens! Spices or sweeteners in perfectly good porridge?
>
> FWIW, just as an interesting bit of culture shock, there are wildly
> OT-OOP (19th century) accounts of those pesky English travellers in the
> Scottish Highlands, which describe families seated around a single large
> bowl of porridge, with each diner issued his/her own horn spoon, with a
> cup of skimmed milk for dunking spoonfuls of porridge.
>
> This, by the way, is also the traditional way to eat paella (platter in
> the middle of the table, each diner eating off a central plate), and I
> wouldn't be at all surprised to find the practice is much older than the
> 19th century.
>
> Adamantius
> Østgardr, East
> --
> Phil & Susan Troy
>
> troy at asan.com
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