[Sca-cooks] P things to put on bread?

[Elaine Koogler]

And, according to what I've read in Clifford Wright's book, "A 
Mediterranean Feast', at least in Italy, they used olive oil for just 
about everything...I'll look again to see if he mentions this usage.

Kiri

a5foil wrote:

>I asked Tom about this. He says he doesn't know of any evidence for oil and
>vinegar on bread in the Spanish or Catalan cuisine. Nothing in the recipe
>books, and no depictions in art of which he is aware, either. Which of
>course doesn't mean they didn't do it -- absence of evidence is not evidence
>of absence -- but it can't be documented. It could certainly be one of those
>things that didn't need to be written down.
>
>Apparently there's no evidence for *anything* on bread, except as sops, even
>cheese. But we serve cheese with bread at Banquet, because it appeals to
>modern tastes. So you could certainly serve oil and vinegar, as long as you
>didn't say it was documentable. And as long as you got good oil and vinegar!
>
>Our experience is that if you have good sauces, and tell people in advance
>to soak up the leftover sauce with the bread, you don't need anything else
>to put on the bread.
>
>Cynara
>
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