[Sca-cooks] Tomatoes( was Philip)

[Huette von Ahrens]

I sent a list of resources for you about Paella, but you haven't commented or even acknowledged my
post.

But if it is tomatoes that are more important to you then this
article is imperitive for you to read:

"Sixteenth Century Italian and Spanish Tomato References" by Johnnae llyn Lewis, Helewyse de
Birkestad, and Brighid ni Chiarain.

You can find this in Stefan's Florilegium Archive.

http://www.florilegium.org/

It was written by three of the most respected cooks in the SCA, two of whom are Laurels, and the
other should be in my opinion.

Huette


--- Micheal <dmreid at hfx.eastlink.ca> wrote:

>  Greetings
>  Philip sorry you seem to have taken that the wrong way, it was meant to 
> make you laugh. I could really care less about Valencia Paella, but tomatoes 
> now that's important.
>  Admantious share the scotch with Philip, no fault , no fowl. But when does 
> a pan, pot, bowl, cease to be simply a Pan?
>  Lilinah of course half and half,  jest and serious. Finding an earlier date 
> for the acceptance of tomatoes would be .
>  Christianna ketchup indeed has a natural mellowing agent. Thanks it depends 
> of course on how old the ketchup really is. Which was the question.
>  Da
>  
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> 


Remember that while money talks, chocolate sings.

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