SC - on overspicing in the new middle ages

[margali]

Well, I got dragged into comparison tasting a bunch of different bbq
sauces/marinades at work. I have come to the decision that anybody who
puts any of the comercially available bbq sauces could easily eat rotten
meat. I did not find any sauce that enhanced the natural flavors of beef
or pork, it just lit the tongue with a mixture of tomatos, vinegar,
peppers and other 'natural and artificial flavors. Sheesh! And they say
the medievals covered their foods with heavy flavored sauces and spices
to cover the taste of rotting meat! They obviously never tasted that
nifty sauce Puck made for the lamb [of which i abjectly apologize for
loosing the recipe and forgetting the name so i cant post it here-but it
was a mortaria made with iirc the pan drippings, saffron, vinegar{?} and
other goodies. It still had a heavenly lamb taste to it, and was better
than i have gotten at some rather spiff and expensive restaurents!]
margali