SC - murri-The Facts
LrdRas at aol.com
LrdRas at aol.com
Tue Mar 13 16:44:39 PST 2001
In a message dated 3/13/01 12:23:01 AM Eastern Standard Time,
allilyn at juno.com writes:
<< There must be some sort of modern item to use that isn't horrible-- >>
With all due respect-------Horrible? The question that begs to be asked is>
Have you ever actually tasted the Byzantine murri?
I have made it and use it often. There is no evidence of a taste of scorched
anything in the final product which, BTW, tastes unique enough that there is
no known modern substitute available that I am aware of.
Your observations of the recipe regarding its taste seem to based on a
reading of the recipe and not on any actual experience tasting or using it.
It is very concentrated and salty in flavor with a nice spice undertone and
an elusive nuttiness. Imagine soy sauce boiled down until syrupy with a hint
of cumin and hazlenut and you will have a minute grasp of what this
fantastic condiment begins to taste like. There is simply no substitute, IMO.
I often wonder what the actual product is like. Given Charles Perry's revised
opinion that it may not have been carcinogenic after all, I just may try to
make some this summer. :-)
Eating rotted and scorched items is not unusual. In the current middle ages,
fish sauce and charcoal powder come immediately to mind. Butterscotch is
nothing more than a scorched sugar product. Blackened redfish is covered with
burned and scorched spices. The list goes on.
Ras
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