[Sca-cooks] Devilish Derivations

[Phil Troy / G. Tacitus Adamantius]

Also sprach <chirhart_1 at netzero.net>:
>Devils food cake !   chirhart            ( I know its not a dish per-say but
>you can put it on one )

It's a dish, it's just not deviled! If it was deviled chocolate cake, 
and lacked mustard or cayenne in the seasoning (which it does... 
uh... um... what was I saying again?)

Adamantius


>----- Original Message -----
>From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Saturday, May 01, 2004 11:58 PM
>Subject: RE: [Sca-cooks] Devilish Derivations
>
>
>>  Also sprach <kingstaste at mindspring.com>:
>>  >Revisiting the discussion from a few weeks ago:
>>  >
>>  >Also sprach Huette von Ahrens:
>>  >>spices or condiments.  Theodora FitzGibbon (1976)remarks, however, that
>>  >'Boswell, Dr. Johnson's
>>  >>biographer, frequently refers to partaking of a dish of "devilled bones"
>>  >for supper', which
>>  >>suggests an earlier use.  The term was presumably adopted because of the
>>  >connection between the
>>  >>devil and the excessive heat in Hell.
>>  >
>>  >>One of the British savouries which was popular for a time bore the name
>>  >Devils on Horseback and
>>  >>consisted of prunes stuffed with chutney, rolled up in rashers of bacon,
>>  >placed on buttered bread and sprinkled with grated cheese, and cooked
>under
>>  >the grill.  The absence of cayenne pepper or other hot condiments
>suggests
>>  >that in this instance the word 'devil' was introduced as a counterpart to
>>  >'angel' in Angels on Horseback rather than the sense described above.
>>  >>****
>>  >
>>  >Some of those cayenne-free "deviled" dishes, such as the aforementioned
>>  >deviled bones, are made, as with deviled eggs, with mustard as the source
>of
>>  >"heat". Deviled bones are basically leftover
>>  >beef rib roast bones with a little meat left on them, brushed with hot
>>  >mustard, dusted with crumbs, brushed with a little melted butter, and
>>  >browned under a broiler
>>  >Adamantius
>>  >
>>  >
>>  >I just saw an Iron Chef with oysters as the theme ingredient.  Sakai made
>a
>>  >devilled oyster sauce with mustard as the deviling agent.  It does seem
>that
>>  >the use of heat in whatever form, cayenne, mustard, other peppers, high
>heat
>>  >cooking methods, all earn a dish the 'devil' in the name.
>>  >Christianna
>>
>>  Perhaps there's no etymological connection between "Devils On
>>  Horseback" and "Deviled Something-Or-Other". In other words, its use
>>  as a noun may have nothing to do with its use as an adjective or
>>  verb, and doesn't really [necessarily] weaken the definition of the
>>  word used as a verb or adjective. All the usages of "deviled" or
>>  "deviling" I have encountered, such as deviled eggs, deviled bones,
>>  deviled ham, deviled kidneys, have involved some kind of hot sauce,
>>  usually mustard and/or cayenne.
>>
>>  As has been suggested, I think, the use of non-spicy stuff for Devils
>>  on Horseback may be simply a darker-colored counterpart to Angels on
>>  Horseback.
>>
>>  Can anybody think of a dish of "deviled such-and-such", rather than
>>  Devils on Horseback, that doesn't involve some kind of hot seasoning?
>>
>>  Adamantius
>>
>
>
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