[Sca-cooks] Period or no? - Long analysis *G*

[AEllin Olafs dotter]

LOL!

You know - this has all really devolved into a *perfect* example.

Master A suggested this as an illustration of the changes that can creep 
in when one culture makes a dish originated by another. Somewhere in 
Australia, someone decided that a nice slice of beetroot would taste 
good on a hamburger, and introduced a variation which, though doubtless 
good in its own place, leaves Americans shuddering *G*. (Or at least, 
muttering "What??!")

In discussing it, however, assuming, logically, that one did not go to 
the trouble of boiling a beet every time one wanted a hamburger 
(assumption #1, borne out by Drakey's post) he then made Assumption #2, 
that this would be a pickled beet. After all, in America we use cucumber 
pickles, and it would surely serve the same purpose.

And then we morph into a discussion that it is *possible* to pickle 
beets... as it surely is (and delicious they are, too - at least I think 
so... though others here disagree... *G*)

So, using the logic frequently used to defend our redactions - we have 
proven that beets can be pickled. We have proven that a pickled beet 
might work in the same flavor way that we are accustomed to. Ergo, we 
have "proven" that they must, or at least, sometimes do, use pickled 
beets... or have we?? Perhaps they're roasted?

These assumptions, logical though they may be, are *not* borne out by 
Drakey's post... He says

 > The beetroot used in hamburgers is invariably canned, sliced beetroot.

Nothing about pickling at all. As he is the only Australian awake for 
any part of this discussion (the others slumber in bliss, unaware of 
what we are doing to their national foodways) I submit that he is expert...

We do this a lot, here. We've discussed all kinds of American regional 
foods, with clear origins, with people from other regions giving 
"authentic recipes" that have morphed to leave out elements that the 
people from the originating areas consider vital. Or adding elements 
that are anathema. (Unboiled bagels? Red eye gravy without coffee? Chili 
with beans? Or even, without meat?) OK, vegetarian chili with four kinds 
of beans and lots of vegetables is a Real American Dish - but it is not 
Authentic Texas Chili. Let's not represent it as such.

When we make a "logical" change to a medieval recipe, how do we know 
we're not missing the entire point, in the same way? (After all, we 
don't even have Medieval Friends and Relations  to say "You put *what* 
in that??") I suspect that, if you cook a great deal within *one* 
foodway you eventually begin to get an idea, though you'll never 
absolutely know... but I don't think those of us who hop around and do 
16th century English one day and 14th Century Andalusian the next get 
the same feel for it - and I'm certain that those of us who are relative 
beginners don't have it. (I sure don't...)

AEllin

Lisa wrote:
> Are beets pickled?  yes, very much so, I spent a very large part of my
> childhood assisting my mom pickling beets.  :)  I haapen to love pickled
> beets, but can't stand them any other way lol.
> 
> Lady Elizabeta of Rundel
> 
> 
>>This is actually yet another example of cultural assumptions; I've known
>>about the Australian addition of beetroot to hamburgers for a long time,
>>but never seen it myself.  It had never occurred to me that the beets
> 
> might
> 
>>be pickled (most uses I make of beets aren't).  Does anybody actually know
>>from experience that they are (or aren't)?  Why not roasted/grilled like
>>the meat patty?
>>
>>Sandra
>>
>>_______________________________________________
>>