Huevos con salsa- was Re: SC - Turkish Breakfast - OOP

[Philip & Susan Troy]

My books about precolumbian food and all the scholar research states the
cattle was not introduced to America before the Europeans come to the
continent, 1492. The Aztecs and Incas had rodents, llamas, turkey, wild
guineapigs and snakes as staple food, plus corn, chile and beans.
I should be happy if someone want a share of some of the recipes with
"authentic" precolumbian food.
I ate in Mexico City a soup made with snake which was very tasty,
similar to our eel.
Regards
Ana L. Valdés 

Philip & Susan Troy skrev:
> 
> "Alderton, Philippa" wrote:
> >
> > Also, I've been corresponding with a lady on the subject of Period Aztec
> > foods, and she feels that the chili con carne (which says a bit right there)
> > that you adhere to is most likely a semi modern Texican invention, and that
> > in period, there were a number of chile/bean/tomato/other vegetables stews,
> > most without meat, but some with (mostly turkey and dog). Apparantly, the
> > Native American Mexicans had very little meat, but would throw it in the pot
> > when they did, thus making the chili you consider heretical. They also had
> > no fat, and thus wouldn't fry, making refritos OOP.
> >
> > We might all be coming to the same meal from different places here, you
> > thinking of the NAMED chili as being the dish you were describing, sorta
> > like Buffalo Wings, with similar dishes acquiring the same name over time.
> >
> > Thoughts?
> 
> As has been suggested by our Venerable Papa, I think we're looking at a
> sort of retroactive orthodoxy here. Certainly any dish, among
> Spanish-speaking peoples, made from chilis and meat can be, and are,
> called chili con carne. My point, which I don't want to get into in
> great depth again (speaking of oatmeal), was that the specific style
> used in Texas (itself having variants), is considered _by many Texans_
> the pre-eminent style, and is defined by certain criteria, generally,
> but not exclusively, consisting of, etc., etc. These criteria were not
> actually codified until the 1960's, according to researched available
> foods for chuck wagon cooks, etc. Kinda similar, in a way, to the
> medievaloid dishes invented by modern SCAdians who eliminate ingredients
> from the New World. In this case, though, it's an attempt to recreate a
> style of cookery considered more honest and less pretentious than what
> is being proliferated as food today (remember we're talking about the
> 60's): revisionist 19th-century food. The fact that the best chili I've
> ever had has been made according to these criteria is coincidental.
> 
> Of course what most people seem to be missing is that the whole thing
> was a joke from the start... the problem may be that Texans are a bit
> more deadpan in their humor than other Americans. Certainly it was clear
> the pro-bean, pro-tomato, Los Angeles camp were joking. Maybe people
> just need to go read Tolbert's book on the subject to get a better idea.
> 
> Along similar lines we have the moro...the foo...the people who
> pontificate on Authentic (tm) Newe Englande Clamme Chee-ow-duh,
> completely ignoring the huge number of documented 19th century New
> England (and there appear to be _no_ written recipes for such dishes
> prior to the 19th century, BTW, if one wants to quibble about ancient
> tradition) that are full of the evil weed, tomato. Manhattan Chowder is
> Montauk Chowder is Block Island Chowder is Newport Chowder, which is,
> the last time I checked, in New England. The most influential New
> England cookbook of the 19th century, prior to Fanny Farmer, was Lydia
> Childs' "The American Frugal Housewife", published in Boston, I believe,
> in the 1830's. Childs' recipe calls for a _cup_ of tomato ketchup to be
> added to chowder. Yes, as Lord Ras will be happy to hear us reminded,
> the tomato ketchup of the 1830's was a very different article from the
> sludge we can buy today. The ancient traditions of which people speak
> (salt pork, milk and/or cream, powdered pilot crackers or white roux,
> and not a hack of a lot else) appear to be about 47 minutes ancient.
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
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