[Sca-cooks] A pleasant Italian Fish recipe

[Jadwiga Zajaczkowa / Jenne Heise]

>   I figure that so many period cookbooks have been published, distributed, dissected, redacted and wrestled with in Med/Ren groups around the country that there isn't too much 'new under the sun', so to speak.  

*giggle* You might want to spend some time watching us all dissect and 
redact a recipe online. Every new redaction is a new one under the sun, 
and there are a lot of new recipes becoming available every month, as 
various people translate them. 

I'm slowly pursuing classes of dishes to see if I can figure out some
common theme-- though, honestly, sometimes several different dishes have
the same name and have as much in common as Pace Salsa, salsa verde, and
watermelon salsa in some chichi restaurant. For a good example, Google 
'rapeye'. *rolls eyes*

(We don't even want to talk about the discussion my Christopher and I 
had in the kitchen about the cooking method and order in "A Pottage of 
Raysons", which he reacts as a raisiny cooked apple sauce . . . two 
cooks, three or four opinions... *grin*)


-- -- Jadwiga Zajaczkowa,
Knowledge Pika jenne at fiedlerfamily.net "America was not built on fear.
America was built on courage, on imagination and an unbeatable
determination to do the job at hand." 
	-- Harry S. Truman