P Re: [Sca-cooks] Plentyn Delit

[jenne at fiedlerfamily.net]

> I made two dishes from Plentyn Delit today - for yours truly!
> The Mishmishiya - lamb in almond apricot sauce.  Came out fantastic, but the way it is written no water or liquid of any kind is added for the cooking process.  The lamb would have burned, so I first added just a bit of olive oil (usual in moroccan cooking), to brown lamb and onions with all the spices that had already been added to lamb.  Simmered for at least hour over med low heat and at end added the ground almonds and blended apricots (as per recipe).  Mishmish is apricot, by the way.

Hi Angharad!
Sounds like you had fun with this recipe. But, if you read the original
recipe carefully, you'll see that you are to cover the lamb with water
after you put the salt on. Hieatt sort of elides over that in her
redaction, saying "as directed in the original..."

I'm a traditional 'by eye' cook, and I often find that reading the
original recipe (in translation, if necessary) is a lot easier than
following someone else's modern style recipe. I wonder if it has to do
with the way people's brains work or just the way we are taught to cook?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"But he's a human being and terrible things happen to him so attention
must be paid.... Attention, attention must finally be paid to such a
person."  -- Arthur Miller, _Death of a Salesman_