[Sca-cooks] Basque Food

[Phil Troy / G. Tacitus Adamantius]

On Aug 27, 2005, at 9:12 AM, Phlip wrote:

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

Perhaps it was such an obvious step [for her]  in the logical  
sequence that she didn't think it worth mentioning. I'll bet she  
wishes now that she had ;-). But let's see what she says.

> 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.

The Basques were allegedly instrumental in the invention of salt cod,  
too, and eat a lot of it to this day, and in the Middle Ages, I  
gather they were among the most daring and farthest-ranging explorers  
of the Atlantic, if only in search of cod and herring... ;-)

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04