SC - food bashing

[Olwen the Odd]

Is that sour cherry butter translated and/or could it be posted?  Sounds 
right up my taste alley.

olwen

>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Re: Manteca
>Date: Tue, 19 Sep 2000 17:56:19 GMT
>
>I checked the RAE, and indeed, the main usage of "manteca" is for lard, and
>specifically pork fat. (Maybe somebody should send some De Nola recipes to
>Emeril Lagasse.)  There is a recipe for a sour cherry butter (the exact 
>term
>used is "mantequilla") in De Nola, in the section for invalids, which does
>not include any fats at all. Since the RAE puts the name of "manteca"
>ultimately to any thick, oleaginous substance (cocoa and almond butters are
>cited), using butter in the sauce could be justified.
>
>It doesn't help any that De Nola calls certain fine grades of fat "aceite",
>which means "oil".
>
>(Man, this is making me dizzy!)
>
>Vicente
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