[Sca-cooks] catching drippings

[vicki shaw]

I love fresh baked bread, with butter, with olive oil, with nothing at all
even!  Nothing like it in the world.  I even refer to some people I know who
are salt of the earth as being like bread fresh out of the oven.  Whatever
Manna from Heaven was (maybe in our minds it is whatever we like best), to
me it had to be fresh baked loaves of bread!
And the pizza in Morocco was great.  thin crust, tomato slices nicely
roasted, lots of garlic, olive oil, olives and anchovies!!!!  YUM!
vicki
Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, February 22, 2004 7:41 PM
Subject: Re: [Sca-cooks] catching drippings


> Also sprach vicki shaw:
> >Not sure I followed my own reasoning on the rose quote either, so I will
> >drop that one.  I think in the far recesses of my mind there was some
logic
> >to the analogy.  Maybe what I meant was that meatloaf by any other name -
or
> >hot dogs, or pizza - would still be meatloaf [if it were prepared the
same
> >way] .   But, after reading your response I find that I agree with you.
A
> >good sausage with the right spices could be quite delicious in a good
> >quality bread roll with some condiments that would enhance the flavor
rather
> >than drown it.
>
> And my point was similar, or perhaps an extension. What you've
> described is what a hot dog is supposed to be, and the fact that
> there are bad hot dogs doesn't really change that. I had the worst
> beouf bourguignon on an airplane, once... ;-).
>
> >And same with meat loaf,  I think the name as it is does conjur up
visions
> >of cafeteria food.  What my grandmother put in the sabbath dish that was
> >sent out to cook in the public oven was indeed a loaf made of meat, but
the
> >herbs and spices mixed in with the meat and the fact that it cooked in a
> >bath of broth flavored by the other meats, the vegetables, the garlic
,etc.
> >made it sabroso (flavorful) and moist and delicious.
>
> See, this is a demonstration of cooking philosophy: when you make
> absolutely the best meatloaf you can make; when you've done
> everything that can reasonably be expected with the available
> materials the squeeze the last bit of flavor into that meatloaf, then
> that's nothing to be ashamed of. It's when you say, "It's only meat
> loaf, nobody expects it to be good," that you start to have problems.
> Same for hamburgers, hot dogs, pizza, most pasta dishes.
>
> >My tastebud jury is still out on pizza.  Have always been of two minds
about
> >it. I have eaten the most mundane and the gourmet varieties, but I think
for
> >me it is always a disappointment.  Like the smell of a bakery is the sum
of
> >its breads, but no one bread ever tastes as good as the smell.
>
> You may have put your finger an an important point about pizza. It's
> not a gourmet dish. It's not haute cuisine, no matter how much rare
> maigret of duck and avocado you stick on it. What it _is_ is an
> artisanal (artesian?) dish that requires a fair amount of skill to
> produce, but it is still a street food intended to be eaten with the
> hands. How fancy can it afford to get? I never felt that a good
> bread, fresh from the oven and maybe sprinkled with salt and some EV
> olive oil, was a disappointment. With pizza, if you make a thin,
> crisp, light, chewy dough, top it with good tomatoes, good cheese,
> oil, etc., how can you possibly go wrong? The trouble is, few places
> that make and sell pizza nowadays are really doing that, and it's
> kind of hard to make it at home using traditional methods. (Some day
> I'll have to think about and write down my iron-skillet pizza recipe,
> which was conceived as a way to get decent pizza out of relatively
> ordinary ingredients like AP flour. Maybe not the best pizza in the
> world, but workable, and far better than any of the
> chain-restaurant/factories like Dominoes.)
>
> Adamantius
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