[Sca-cooks] Favorite Healthy period dishes, recent study on vitamin absorption

Phil Troy / G. Tacitus Adamantius adamantius.magister at verizon.net
Mon Aug 14 15:51:31 PDT 2006

On Aug 14, 2006, at 6:09 PM, Tom Vincent wrote:

> Pass.

Ah. I see. Well, okay. I guess there can be reasoned idea flow anyway...

The possibilities I see are that they're there for flavor, in which  
case reducing them somewhat would probably not change the character  
of the dish in a really significant way. Eliminating them entirely  
probably would certainly pump less dangerous saturated fat into the  
consumer, but also would definitely not taste the same.

Or, they're there for moisture and richness; beef and many of the  
fowl listed are probably somewhat leaner and dryer than we're used to  
today, with the exception of the capons. We've already spoken of the  
extent to which the fats can be reduced and eliminated without   
essentially creating another meat pie with beef and birds, but not  
something really close to this 15th-century beef and bird pie. Which  
is not a bad thing as long as we're honest about what we're doing,  
and why we're doing it.

Or maybe they're there simply to give modern cooks with an eye on the  
cholesterol count a hard time, but I sincerely doubt it.

Air exclusion/preservation? Maybe, but more likely in the later  
recipes with butter...

Anybody else?


> Phil Troy / G. Tacitus Adamantius wrote:
>> On Aug 14, 2006, at 4:05 PM, <tom.vincent at yahoo.com> wrote:
>>> Yep.  I don't see them as main ingredients.  We Shall Agree To
>>> Disagree.
>> What's your opinion on exactly why they're there?
>> Adamantius

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