SC - SMALL ideas :-)

[LrdRas@aol.com]

Hullo the list!  My smalls (yes, that's what I call them, get over it :-)
are back in town, and we're doing a lot of cooking, something they don't get
to do at 'home.'  I'm looking to add some period recipes in to their
repetoire, and have a few questions.  

First off, I have what we call a country ham sitting in the larder begging
to be used.  Its the salt cured type of ham normally found down in the rebel
states, great stuff with eggs and hash browns or grits (back off Phlip,
Mom's side of the family came out of the hills of Kentucky not too long
ago).  IIRC, we've had many discussions which included salt cured pork being
period, and I was looking for some recommendations.

Also, I'm reading Tannahill's _Food in History_ at the moment, delightful
book, not as detailed and documented as I'd like, but he says in the
beginning that its only intended to be a survey, so within that context I
think he did very well.  Other opinions?

In my copy of the above book, he discusses two medieval curries.  The first
calls for brinjal, onions or lentils cooked in ghee and spiced with
cardamom, cumin, coriander and turmeric; then a 'hotter' one with white
pepper and mustard seed diluted with coconut milk.  I'd like very much to
try these two, but am at a bit of a loss on the second one.  My instincts
tell me to roast the pepper and mustard, then make a sauce of it with the
coconut milk, but I am open to other interpretations.  Might he even have
meant use the brinjal and onions then mustard and pepper instead of the
other spices?

Regards, Puck
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