[Sca-cooks] Jelled things, was Thanksgiving feasts

[A. F. Murphy]

Did I say it had to have lettuce? I said tart vs. sweet...

OK, a carrot raisin salad is a bit sweet, but that's from the natural
sweetness of the ingredients, and you do (usually) add mayonnaise, which
has vinegar. Jello has sugar...

OK, my bias, and that of my family, is that a salad is light and vinegared.
We also serve it after the main part of the meal, to cleanse the palate,
and just about nobody does that anymore, so, we're weird...

Isn't it fascinating how many different approaches we can come up with to
the same things?

Anne

> [Original Message]
> From: <Druighad at aol.com>
> To: <sca-cooks at ansteorra.org>
 > Date: 11/27/01 1:01:44 PM
> Subject: Re: [Sca-cooks] Thanksgiving feasts
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 11/26/01 11:32:55 PM Eastern Standard Time,
> afmmurphy at earthlink.net writes:
>
>
> > Now, the one gelled exception is aspic, but that does really follow the
> > rule. It isn't about gelatin, it's about sweetness. Aspic is tart. A
salad
> > is tart and vinegary and sets off the meal. Right? *G*
> >
>
> Actually there are two kinds of salads, according to quite a few culinary
> dictionarys. there are simple salads and compound salads. A simple salad
> would be the basic mixed greens and a compound salad f(or example) would
be
> something like Waldorf or carrot/raisin salad. Most compound salads don't
> have a lettuce base, if I remember correctly. But it can indeed be jello-
> based or even apic based.
>
>
> From Cuisine Profeesionelle:
>  simple salad is a salad of lettuce, as well as those made from a single
> vegetable, raw or cooked
>   compound salads are all salads made with various vegertables and garnish
> based on meat, fish, pasta, cereals, crustaceans or poultry
>  they also are subjected to a more elaborate presentation
>
> Finnebhir
>