SC - RE: Iron Chef Competition - long

Thu Nov 2 15:43:17 PST 2000

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In a message dated 11/2/00 9:37:20 AM Eastern Standard Time, alm4 at cornell.edu 
writes:

> some 
> of the recipes have something called must.  I keep thinking I should know 
> what this is because it sounds familiar but I can't place it.  I poked 
> around on the florilegium a little bit but couldn't find it.
> 
> Does anyone know what this is and if appropriate what a modern equivalent 
> is?
> 
>     

The unfiltered juice of crushed grapes.

>From Miriam-Webster:

Main Entry: must
Function: noun
Etymology: Middle English, from Old English, from Latin mustum
Date: before 12th century
: the expressed juice of fruit and especially grapes before and during 
fermentation; also: the pulp and skins of the crushed grapes    

Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol

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<HTML>In a message dated 11/2/00 9:37:20 AM Eastern Standard Time, alm4 at cornell.edu writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">some 
 of the recipes have something called must.  I keep thinking I should know 
 what this is because it sounds familiar but I can't place it.  I poked 
 around on the florilegium a little bit but couldn't find it.
 
 Does anyone know what this is and if appropriate what a modern equivalent is?
 
    </BLOCKQUOTE>
 
 
 The unfiltered juice of crushed grapes.
 
 From Miriam-Webster:
 
 
 Main Entry: must
 Function: noun
 Etymology: Middle English, from Old English, from Latin mustum
 Date: before 12th century
 : the expressed juice of fruit and especially grapes before and during fermentation; also: the pulp and skins of the crushed grapes 
 
 Ras
 The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol</HTML>

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