[Sca-cooks] Basque Food

[Phlip]

Ene bichizh ogsen baina shuu...

> I believe that Brighid referred to them as, essentially, not
> blatantly non-period. And this is a Spanish recipe, after all, but
> capsicums of all sorts do appear to have been in use somewhat earlier
> in parts of Southern Europe than, say, in England. My suspicion is
> that Brighid knows full well they're New World, and was admitting to
> some possibility, even if less likely, that they were used anyway.

Good point, Adamantius- just wish Brighid had said something to that effect-
it rather startled me, that she included the pimientos without explanation.

So, other than general usage of the New World peppers pre-1600, do we have
any evidence of specific varieties such as pimientos pre-1600?

And, since the Basques have often been a people unto themselves, with wildly
varying relations with their Spanish and French neighbors, what were their
relations with the Spanish and Portuguese who were bringing the New World
items into Southern Europe at that time? My perception of the Basques has
been of a fairly insular, sheep-herding folk, off in their hills, and
generally avoiding most of their flatlander neighbors. My perseption may, of
course, be entirely wrong, but that perception does seem to fit with their
personal pride, and distinct language and customs, while surrounded by
rather aggressive and hyperactive neighbors like the French and Spanish.

> It looks to me (more or less a half-awake lurker these days; even my
> SCA time has been interesting lately) that in the absence of actual
> period Basquaise recipes, a modernish one in what is now a
> recognizably Basque style has been given, one which contains
> ingredients that might conceivably have been used prior to 1601.
>
> NB on pimientos: in some recipes these are allspice, which are also
> New World. Sometimes you have to look carefully to figure out which
> one is intended.
>
>   Adamantius

Be interesting, to see the recipe in translation- perhaps to discover if
this is an actual Basque recipe, or if it's a recipe perceived as being
cooked the way the Basque folks cook things, as we have seen in other
recipes. Personally, all things considered, I'd expect Basque recipes to be
heavily reliant on lamb or mutton, perhaps goat, since sheep and goats would
tend to be a more appropriate foodstuff for their lifestyles, than chickens
would.

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....