[Sca-cooks] Goulash

[Marilyn Traber]

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Well, if you grant that that 2x4 of dried spiced persian beef would be a
typical turkish army field rat component, then cut into chunks and stewed
with local forage and dried grains/legumes/what ever didn't manage to get
away from the foraging party...

It does make sense that it is turkish field rats made into a local dish.
margali
ya wanna dig into the beef lump and see if it works that way? We do need
dinner tonight ;-)

the quote starts here;
One of the things we've been discussing is the fact that it seems to usually
be highly spiced. I'm wondering if there might be a relationship there, with
Adamantius' seminal chili, being basicly meat, well spiced and dried, and
serving as a travel food base- not necessarily a relationship interms of any
direct descent from the Mongols/Hungarians to the Western US
gauchos/cowboys, but in the sense of a prepared food, filling a similar
niche in the prepared travel food "ecology".

Thoughts, folks?

Phlip
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