SC - Pleyn Delit et al-vinegar

[LrdRas at aol.com]

In a message dated 5/1/00 10:03:55 PM Eastern Daylight Time, 
magistra at tampabay.rr.com writes:

<< Possibly it was because I was choosing cold dishes that
 the ones I selected were all vinegary! >>

Were the recipes you used initially cooked? Was there information which 
specified when the vinegar was to be added? For instance, there is a goat 
recipe in al-Baghdadi that specifies that the vinegar be added at the 
beginning of the cooking process. By the time the meat is tender, the vinegar 
has mellowed and becomes a delicious part of the sauce.

Ras