[Sca-cooks] garlic
rbbtslyr
rbbtslyr at comporium.net
Thu Jun 2 08:35:40 PDT 2005
Thanks and I will do that, mostly they are varieties but I understand that along with Elephant Garlic there are two other lesser used that are other speices of allium and are called garlic as that is what they taste like. As I am just getting started in the medieval cooking, I will read that section and print out parts of it, it is a great resource.
Kirk
Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ Sauce
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----- Original Message -----
From: Stefan li Rous
To: SCA-Cooks maillist SCA-Cooks
Sent: Thursday, June 02, 2005 12:44 AM
Subject: [Sca-cooks] garlic
Kirk asked:
> One thing they taught me as a cook, was the larger the Garlic pieces
> the milder the flavor the less brown the milder the flavor. Of course
> then there is hard and softneck Garlic and about 500 species each with
> different flavors I am order 10 different heirloom types for my fall
> garden. The some Garlics are not but other alliums....so what types
> should I use, in period dishes?
I assume you actually mean something like "varietals" rather than
"species". Still, you bring up an interesting question. I can't
remember any discussions on different types of garlic, except maybe
elephant head garlic compared to regular garlic. In the store I can't
ever remember them being labeled as specific types of garlic, although
that could because most commercially grown garlic comes from one or a
few types of similar garlic.
Perhaps you might be interested in this file in the PLANTS, HERBS AND
SPICES section of the Florilegium:
garlic-msg (59K) 5/23/04 Medieval use of garlic. Garlic storage.
http://www.florilegium.org/files/PLANTS/garlic-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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