[Sca-cooks] fresh figs

[chirhart_1]

Southern or northern parts..     Evil master
----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, July 06, 2002 8:04 AM
Subject: Re: [Sca-cooks] fresh figs


> Also sprach Sue Clemenger:
> >What about some sort of subtlety, in which you did a poultry dish, but
> >made it look like fish? Some sort of molded blancmange, maybe? That way,
> >your little fishes could be presented, swimming in the puddle of blue
> >sauce.....
> >--maire, sorry to hear that Lainie's sick (was the food "bad," dear, or
> >was it a sensitivity thang? I'd be more than willing to eat your share
> >of anything curried, if it's the latter case! ;-)
>
> It could just be a combination of the design/definition of Indian
> food, in which onions and garlic and oil are definite food groups.
> And this can easily be pushed over the edge by any of a number of
> factors, making these foods deadly, as anybody familiar with enough
> American fast food can attest. The difference is that Indian food is
> a lot better at tricking you into eating more than a bite or two
> without making you feel sick, which White Castle and Burger King
> haven't figured out yet.
>
> As for a fish subtlety I am reminded of a time, a few years ago, when
> we served seafood sausages with a green sauce (Ostgardr's colors
> being green and white), "flatfish" (actually flattened, semi-boneless
> chickens, what the French would call crapaudines) in a vinegar/butter
> sauce intended for sole, and the veal birds from Taillevent (there
> was a sauce but I forget, offhand, what it was).
>
> Actually, I was going to say that one of the slightly "fishier" fish,
> something like mackerel or bluefish, would be quite tasty with the
> blue sauce (for example, mackerel with gooseberries is a fairly
> common modern English thang, but with, I believe, examples found in
> period). Of course, the more powerfully-flavored fish tend not to be
> white in color, so the look would be different. It's a shame that
> shad are going out of season just before blackberries are coming in;
> Jadwiga's geography (I mean, that of her home, not _her_ geography,
> but we can talk about that later ;-) ) would make that a felicitous
> combination, and shad's boniness makes it responsive to the kinds of
> treatment used for carp, things like boning it out, grinding and
> forming the meat, all that gefilte-type stuff. And, of course, tart
> sauces.
>
> But we should talk more about Jadwiga's geography...
>
> Adamantius


-------------------------------------------
Introducing NetZero Long Distance
Unlimited Long Distance only $29.95/ month!
Sign Up Today! www.netzerolongdistance.com