[Sca-cooks] Spiced and buttered Beef
dragon at crimson-dragon.com
Mon Feb 11 11:04:48 PST 2008
Michael Gunter wrote:
> > I slathered the beef with butter (yes ... the real, unsalted
> stuff), sprinkled nutmeg, ginger, cinnamon, clove, allspice and
> cardamom over the butter, and threw the whole into the crockpot.> >
> Was WAY yummy. The housemate announced that the next time his
> parents join us for dinner, THAT was what we should serve.> > Malkin
>I agree. The end result wasn't "weird" to modern tastes. Perhaps
>the direct broiling of the spices and mellowing of the butter makes
>a flavor difference but the meat doesn't come out tasting like
>pumpkin pie. When I made the beef for the egredouce I kept
>cutting off chunks for me to nibble. No salt was needed either.
>I'm going to try this on unsuspecting mundane tastes to see if they
>find it off. But to my taste the sweet spices and butter makes for
>a fabulous steak topping.
---------------- End original message. ---------------------
Well... steak sauce (that bottled brown stuff like A1 an HP) and a
variety of barbecue sauces use a lot of these spices in various
combinations and levels so I don't find this surprising at all.
I use cinnamon in my chili. I add a few whole cloves to any batch of
stock I am making along with the standard bouquet garni.
I think that the classification of spices as either "sweet" or
"savory" is an artificial modern construct. Many period recipes used
"sweet" spices in savory dishes as do the modern cuisines of the
Middle East, North Africa, India and large parts of Asia.
Conversely, I find black pepper is a wonderful addition to some sweet
dishes, even salt, bay leaves, chilies and other "savory" spices can
lend a lot of flavor to sweets.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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