SC - Murri flavor

[david friedman]

At 12:01 AM -0400 9/21/00, Philip & Susan Troy wrote:

>Charles Perry, a translator of the recipes for both types, IIRC, was the
>one who originally decided murri proper (not Byzantine murri) oughtta be
>like soy sauce since it was made in a similar way from similar
>ingredients.


More significantly, he made murri and reported that it tasted rather 
like soy sauce.

>However, that's no reason to assume Byzantine murri would
>taste the same. On the other hand, since there's a fairly broad range of
>different flavors associated with different types of soy sauce,
>including some which aren't made in an especially traditional manner,
>maybe a perceived dissimilarity between the two types of murri doesn't
>make either one less viable as murri.


But we do have a period warning (in the Andalusian cookbook) against 
using what sounds like Byzantine murri. And since it is much easier 
to make, there is at least a presumption that it was considered an 
inferior substitute--otherwise why would anyone make the real murri?
- -- 
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/