SC - Re: emulsified sauces

[Olwen the Odd]

The middle eastern market I found here has a "salad bar" of olives and 
pickle.  Fortunately for them, I had both hands busy with crutches and other 
goodies otherwise I'm sure my grazing instinct would have had the better of 
me.

I bought a jar of pickled lemons there.  I thought I recalled seeing a post 
about them on the list some time ago and that they are considered or 
documented as period.  Stefan, any file?

Olwen


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Re: quince paste
>Date: Tue, 03 Oct 2000 07:00:37 -0400
>
>Stefan li Rous wrote:
>
> > Thanks, I'll try it with the white cheese. I'll have to see if it tastes
> > better on a well-aged white cheddar or the mozzarella. Seems strange, 
>but
> > people mentioned apple pie and cheese here a while back. I think I just
> > had it straight out of the jar at Pennsic.
>
>Either cheese would probably be good, but a classic (or one of several)
>would be to use queso blanco, which has a sweet/salty quality to offset
>the sweet/tangy quality of the queso de membrillo. I could be wrong, or
>simply imagining things, but I have a vague recollection of seeing a
>dessert of layered cheese and "cheese", possibly topped with a syrup.
>
> > I think this same store had a few guava items and maybe a guava paste
> > very similar to the quince paste. Since I was looking more for medieval
> > type items or at least things I could recognise I didn't pay it much
> > attention.
>
>Well, what does a good Spaniard make when he gets to the New World and
>can't find any quinces?
>
> > They also had some canned dolmas, as did another store we looked in.
> > I sort of liked the one I tried at Pennsic in the Food Court. I might
> > buy a can of these dolmas next time. Anyone have any comments on these
> > or have a brand preferance?
>
>Ah, okay. There's this about canned dolmas... I don't know  what you had
>at Pennsic, and therefore don't know what you already have built in to
>your personal concept, as it were, of dolmas, but I've always found that
>a large component of the flavor of canned dolmas is the citric acid used
>in preserving either the grape leaves themselves (if made from grape
>leaves stored in a citric acid-y brine) or the dolmas overall. I have a
>similar problem with that chopped-garlic-in-a-jar stuff. Canned dolmas
>are edible, of course, but not really the same thing as homemade. For
>most people, myself included, this isn't a big problem. I'm pretty sure
>there's a recipe for homemade ones in The Old World Kitchen, of which I
>believe you've mentioned owning a copy.
>
> > They also had lots and lots of different types of olives but I didn't
> > spend much time looking there. Maybe next time.
>
>Oh, you've gotta check out the olives. The selection in such stores is
>very nearly a Mediterranean amusement park. Just be prepared for them to
>have actual flavor (unlike most canned olives, some of which are
>artifically ripened), and there's no guarantee you'll like all of them.
>If I had to have one type of olive (for example, if I could have one
>supply for when I'm stranded on that desert island), I think I'd choose
>the huge Sicilian, ultra-firm, buttery-tasting, bright-green olives
>stored in their own oil. They have a specific name, which I, of course,
>forget. I'll have to buy some on Wednesday and get the name.
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================

_________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

Share information about yourself, create your own public profile at 
http://profiles.msn.com.