[Sca-cooks] Devilish Derivations

[Dani]

According to The Food Lover's Companion, the terms "al diablo", "deviled",
etc. are traditionally used to denote use of hot sauce or similar spices.  I
happened to be reading the D's last night....

-Iuliana, food geek

----- Original Message ----- 
From: "Christine Seelye-King" <kingstaste at mindspring.com>
To: "SCA Cooks" <Sca-cooks at ansteorra.org>
Sent: Tuesday, March 30, 2004 3:10 PM
Subject: [Sca-cooks] Devilish Derivations


> I just got back from doing an hour with some gifted High School students
at
> the end of their medieval section of classes.  I did a modified "Feast
> Appreciation", complete with food.  It went really well, and most of them
> really liked everything I brought.  I did the Sallat of Cold Capon
Roasted,
> gingerbrede, samit, sekanjabin, applemoy, and stuffed eggs among other
> things.  I made a point of saying "No, they aren't devilled eggs, they are
> stuffed eggs".  On the way home I got to thinking, what is the origin of
the
> term 'devilled' when referring to food?  I know of devilled ham which is a
> spread, and devilled eggs which are also a sort of mash/forcemeat and it
> seems to me that I recall some Italian (?) recipes for things being called
> 'diablo'.  So, I thought I would come to this group (being a collection of
> the smartest food people I know) to have you all ponder with me.
> Anyone one the etymology of this term?
> Christianna
>
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