[Sca-cooks] [Fwd: [LMB] culinairy advice wanted]

[Phil Troy/ G. Tacitus Adamantius]

Also sprach margali:
>=) thanks!
>margali


You're very welcome! I just looked at what I wrote, and hope I was 
clear enough: you make a meat soup, seasoned with those things. 
Chicken if you're just playing around with the flavors, pork if you 
want it for medicinal purposes; as with many other such soups, the 
broth is the important part, so you might either strain it or avoid 
the solids with your ladle.

A.


>Phil Troy/ G. Tacitus Adamantius wrote:
>
>>Also sprach margali:
>>
>>>from a different list i am on...i figure if anybody can help, we can=)
>>>margali
>>
>>
>>My wife (who cooks and eats soups like this for medicinal purposes) 
>>tells me that these are both summertime soups for restoring the 
>>humoral balance (for lack of a better term). Apparently the heat of 
>>summer builds up hot and dry humors in the body (what medieval 
>>Europeans would have considered choleric); these are intended to 
>>restore the balance.
>>
>>If eating these for the flavor alone, use a chicken. If for 
>>medicinal purposes, pork bones, such as neck bones with a little 
>>meat on them.
>>
>>Adamantius
>
>
>
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