SC - bread pudding
Etain1263@aol.com
Etain1263 at aol.com
Mon May 1 21:37:40 PDT 2000
>.I also find several recipes, like in Platina and LeMenagier, that state
to use "verjuice or vinegar and a little must". This type of wording
would suggest to me that the must is used to take the edge off of the
vinegar, humorally and/or flavorally.<<
I agree with that, niccolo, I just don't think that only a dash of
vinegar is too little in a number of foods. Of course, we all go where
our brains lead us--so did they, with repeated assesrtions to please our
masters, or ourselves. Sugar is another thing like the vinegar--I don't
think they want a flavor to be 'sweet' every time they call for sugar in
the spices. That's a lot of the fun at the cooks' dinner at Pennsic,
tasting what is 'right' to each cook.
Regards,
Allison, allilyn at juno.com
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