food and appearance...was Re: SC - quick important note
Bonne of Traquair
oftraquair at hotmail.com
Fri Apr 21 20:52:34 PDT 2000
> > > > My solution to a "horrible looking stew" was to
> > make dumplings
> >
> > Actually, dumplings are quite period. The recipe
> > for "White Ravioli" in
> > Redon's "The Medieval Kitchen" is exactly that...a
> > dumpling.
>While I agree with you that dumplings are period, I
>don't agree with you that raviolies are a form of
>dumplings. They are two entirely different processes.
My brain has two notions of dumplings learned from years of plain old
cooking as opposed to historical:
1. the lump of dough type which may range from a thick noodle-y thing to a
big hunk of dough boiled in the broth.
2. dough/paste wrapped around something, and the packet then cooked in steam
or broth.
Ravioli fits #2, and the yummy dim sum I'm hoping to have for breakfast
tomorrow should include a different variation. Pierogis would be another
variation.
So, where did I go wrong in beleiving that #2 was a useful generic term for
the myriad ethnic variations of stuff wrapped in dough and cooked? What
generic term would you use?
bonne
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