SC - vegetables- green beans , squash

[Stefan li Rous]

Roberto wrote:
>excellent information Anahita! thank you!

<blush> i always butt in with the modern Near/Middle Eastern and Asian
recipes. I do have period cookbooks, really i do...

>I would only add that if someone is going to be making spice blends to get a
>coffee grinder and using that instead of their blender. A dedicated on
>preferably unless you don't mind spicy tasting coffee. =o)

Good suggestion. What i do is use "mini-blender jars" (available long ago
for my Osterizer - i don't know if they still sell them) and own a separate
blender blade and rubber gasket for serious spices. I broke an electric
coffee grinder grinding some hard root or spice (burnt out the motor and
bent the blades)...

>Also I wouldn't neccessarily consider morrocan food OOP  just not european.

It isn't so much that i consider Moroccan food out of period -- obviously
the Maghribi ate food between 600 and 1600 :-) -- but that Wolfert's books
contain modern recipes or modern redactions - and none of her recipes have
any historic documentation, so there's no way to show if any are "period".
I think she was interested in documenting modern Moroccan cuisine and
making it accessible to contemporary Americans, an admirable undertaking.
And very delicious her recipes are.

For period Maghribi food, i eagerly await the availability of "Manuscrito
Anonimo".

With watering mouth,
Anahita Gaouri bint-Karim al-hakim al-Fassi



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