[Sca-cooks] Medieval Chili
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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