[Sca-cooks] TV advice requested

[Elaine Koogler]

What about French Toast and Stuffed Eggs (several recipes, including one
from Epulario/Platina and one at least from the Middle East)...not to
mention the habit of many period recipes to first boil the meat, then roast
it...possibly because, as they frequently ate meat from an older animal, it
needed to be tenderized a little more??  Then there are all those wonderful
Italian Ren recipes for pasta that don't use tomato sauce.

Kiri

On 3/8/07, Nick Sasso <grizly at mindspring.com> wrote:
>
>
>
> -----Original Message-----
> > > 2 minutes might make it difficult, but you might find a recognizable
> > > "English" dish and a period counterpart (say, macrows) and compare
> > > them as a way of showing that period food isn't that weird...
> >
> > You might also do the same for specific foods or types of recipes --
> > almonds, popular spices, salads, fritters, pies and pie crusts.  These
> > would work especially well if you mentioned similarities and differences
> in
> > their uses today.
>
> Blancmage springs to mind, also plum pudding!    > > > > > > >
>
>
> Zabaglone is another, though way less ubiquitous.  Sausages now versus
> then?
>
>
> niccolo
>
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