[Sca-cooks] Medieval Chili

Susan Fox selene at earthlink.net
Tue Jun 19 12:48:17 PDT 2007

Jadwiga Zajaczkowa / Jenne Heise wrote:
>> Where I would go with this is to step back and look at the concept.  
>> Good meat, with the popular spicy sauce of the day.  In the Medieval 
>> era, this is CAMELINE SAUCE, which I call the "Ketchup of the Middle 
>> Ages" for its prevelence and longevity throughout the centuries. 
> Philosophical difference, I wouldn't call cameline spicy, 

'Tis if you add enough long pepper.  Booyah!  But "spicy" does not 
necessarily equal "hot", just that the flavor includes spices. 

> and while it 
> was common, I'd say mustard was the ubiquitous sauce... 
> There's also pepper sauce, which is definitely spicy, and a few ginger 
> sauces but I've never been satisfied with 'em.
We need to work some more on those.  Kick out the ketchup, teach'em all 
to love the historical!  BOOYAH again!


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