SC - Re: Substitution - Response Phlip
CBlackwill at aol.com
CBlackwill at aol.com
Fri Apr 21 22:04:44 PDT 2000
In a message dated 4/21/00 10:45:23 AM Pacific Daylight Time,
Seton1355 at aol.com writes:
>
> We do the same sort of things today, just from a different point of view.
> How many of us enjoy a cold beer with a bowl of hot chili? Or a dry red
> wine
> with a beef roast? As good as that tastes to us, a Medieval person might
> well have wanted a different, sweeter wine, to balance the perceived hot,
> dry nature of mature beef.
>
Granted. But where is the problem with substituting one hot/dry ingredient
for another? How about pork for beef, or duck for chicken? We all know
these items are period, right?
Balthazar of Blackmoor?
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
- Mark Burgess
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