SC - Murri flavor
david friedman
ddfr at best.com
Wed Sep 20 23:12:04 PDT 2000
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/
More information about the Sca-cooks
mailing list