[Sca-cooks] unstrained grape juice

[Elaine Koogler]

Well...given the way the two bottles sold at the auction for our kingdom A&S
magazine this past weekend, I think they're nuts!

Kiri

"Mark.S Harris" wrote:

> > >On the food content issue, let's see....oh, I've got it!  A while back I
> > >asked whether anyone thought the unstrained sour grape juice they have
> > >bottled in the Middle Eastern market would probably be verjuice.  I don't
> > >recall an answer.  I suppose I shall just have to buy a bottle and see for
> > >myself.
> > >
> > >Olwen
>
> The web site that was mentioned here recently in conjection with
> the Sekanjabin syrup does have this grape juice in case you didn't
> have a local Middle Eastern market in mind.
>
> > Even if no one answered you, i seem to recall, back in the mists of
> > time, perhaps before my computer crashed in the fall of 1999, this
> > product was discussed as being the same, or nearly the same, as
> > verjus and useful for that purpose in Medieval recipes.
> >
> > Anahita
>
> In period verjus appears to have been made from a variety of
> materials. I imagine the taste varied somewhat also. For a lot
> of info on verjuice gathered over the years from this list, check
> this file in the FOOD section of the Florileguim:
> verjuice-msg      (62K)  3/30/01    Medieval verjuice. Modern
> substitutions.
> http://www.florilegium.org/files/FOOD/verjuice-msg.html
>
> If you are going to buying it from a remote location anyway, some
> of the verjuice from some of the wineries might be a better choice
> than this grape juice for verjuice.
>
> When I asked at a local winery about verjuice, they said they
> didn't see any market, so they hadn't considered offering any.
>
> Stefan li Rous
> stefan at texas.net
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