SC - Period Dining Atmosphere
RichSCA at aol.com
RichSCA at aol.com
Wed Apr 5 21:28:48 PDT 2000
So the question is not whether or not cooks throughout history made
substitutions, but rather what would they have substituted for what. As in my
chili dish the other night, I put in cinnamon instead of the peppers I did
not have.
What I hear "most" people saying is that until a person has a good working
knowledge of period cookery any guess as to substitutions would be a "wild"
one and possibly completely off track. So instead of "But, whatever happened
to the "educated guess"?" it is more of a "what would the palate and
knowledge of the cooks drive them to use?"
I can follow this line of thought, but I still "believe" that sometimes cooks
just "made up dishes" with whatever was on hand... just like I do now and
then. Now, do I have any "facts" to support this belief? No, but then I
believe in UFOs, goodness of mankind and that my son might get married
someday. :-)
And does this belief enter into my philosophy of cooking? Yep.
Rayne
In a message dated 4/5/00 11:12:43 PM Central Daylight Time, LrdRas at aol.com
writes:
<<
I base my opinion on this subject entirely on what I have learned so far
about period cookery. Many times things that we think would make a logical
substitution just did not exist in medieval cookery. Roux is the major thing
that pops to mind.
Ras >>
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