[Sca-cooks] Camel Ribs

[Stefan li Rous]

Anahita wrote:
> Having lived in Southeast Asia, that comment gave me a start. While
> tere are horses in Southeast Asia - but they are far from common and
> rather small - i hadn't heard of camels there. Camels? In the
> tropics? Moo-oo-oo.
Oops. My appologies. My mind thought of one area and my fingers wrote 
another. I even caught the mistake and still wrote down the wrong 
region. Yes, southWEST Asia is what I meant to say.
> So i checked the Florilegium... The recipe i found is actually
> Central Asian, a "traditional" recipe fro Kazakhstan. I think they
> use Bactrian camels there (the shaggy 2-humped kind). And i suspect
> that Rosine's camels are Dromedaries (the one humped kind). I don't
> know if there's a difference in texture and/or flavor between them.
And yes, this was the recipe I had in mind. Interesting comments on the 
different camels. I'm aware of the two different types, but it hadn't 
crossed my mind that there might be a taste differance. I doubt it 
would be large enough to affect the cooking technique used though. I 
would expect a differance in technique to be due to cultural or 
enviormental reasons.
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****