[Sca-cooks] Re: Anchovette

[Phil Troy / G. Tacitus Adamantius]

On Jul 7, 2005, at 11:09 PM, Radei Drchevich wrote:

> garlic, butter, lemon and shrimp stock?
>
> joy
>
> radei

Nonono, scampi stock! But I'll tell you that one after I perfect my  
other big commercial venture, Peanut Butter And Jelly Sauce for  
Bread. Ya take Bread, see, and with this Peanut Butter and Jelly  
Sauce, which only I can prepare from my secret family recipe, you can  
make an Authentic, Down-Home, New-York-Style Peanut-Butter-And-Jelly  
Sandwich!

Then you can wash it down with our own famous ...Milk! Just put our  
special proprietary powder into a glass, add milk, and stir! Tastes  
just like the milk you used to drink when you were a kid!

All right, I could go on like this for quite a while, but I'm hoping  
my point has begun to emerge (even though it was a tangential point I  
never really intended to go on about in the first place). To wit,  
that there are a number of very simple, or fairly simple, dishes in  
which, either in the cooking or the preparation, some liquid  
accumulates. This liquid component is great with the dish, but it is  
perhaps a misplacement of priorities to siphon it off and bottle it,  
only to use it   again, generally in the same dish in which it would  
naturally occur, but in a really half-a&&ed version, one which  
generally doesn't make a dish prepared with the bottled stuff or the  
"sauce recipe" any more convenient or any better than if you simply  
made the dish from scratch.

Examples might include: Curry Sauce, Alfredo Sauce (butter, cheese,  
and water), Caesar Salad Dressing, Au Jus Gravy, and a plethora of  
others. (I don't imagine there really is a commercial Shrimp Scampi  
Sauce out there. If there is, shame on somebody.) What do they do  
with all the curry, the fettucine, the Caesar Salad, and the Roast  
Beef au jus that they strain out of these sauces in the preparation?  
Throw them away? Give it to City Harvest, Meals On Wheels, or some  
other charitable organization?

Originally in the Anchovette discussion, we'd begun to discuss what  
amounts to Essential Identities of various foods, and I mentioned  
Caesar Salad as something that had become ubiquitous throughout the  
US and its cuisine(s), but in large part without the anchovies that  
were once considered  an integral part of the dish.

Adamantius

>
>   ----- Original Message -----
>   From: "Phil Troy / G. Tacitus Adamantius"
>   To: mooncat at in-tch.com, "Cooks within the SCA"
>   Subject: Re: [Sca-cooks] Re: Anchovette
>   Date: Thu, 07 Jul 2005 05:59:02 -0400
>
>
>>
>>
>> On Jul 7, 2005, at 1:01 AM, Sue Clemenger wrote:
>>
>>
>>> So...would you tell us all about Alfredo Sauce, Uncle-Master A?
>>> --maire, lazily thinking of strolling over to the Rock (for the
>>> air- conditioning, of course ;o)
>>>
>>> Phil Troy / G. Tacitus Adamantius wrote:
>>>
>>>
>>>
>>>> Me? Opinionated? Of course not. Ask me about "Alfredo sauce"*,
>>>>
>   sometime!
>
>>>>
>>>>
>>
>> I'll tell you soon, once I've finished work on my greatest
>> invention, Shrimp Scampi Sauce in a jar!
>>
>> 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
>>
>>
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>>
>
> -- 
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"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