[Sca-cooks] Celia's Hundred (was RE: The Omnivore's Hundred)

[Phil Troy / G. Tacitus Adamantius]

On Sep 7, 2008, at 5:48 PM, Antonia Calvo wrote:

> Lady Celia wrote:
>
>> 41. Curried goat - how does this differ from curried anything  
>> else?  So I
>> wouldn't seek it out, but wouldn't automatically turn it down.  I'm  
>> a bit
>> finicky about curries, so my question tends to be "is this hot or  
>> mild".
>> I'll try and often enjoy mild curries, but have had very bad (almost
>> "allergic") reactions to hot curries.
> "Curry" covers a huge range of possibilities.  It could be anything  
> from very hot to very mild.
>
>> 54. Paneer - ok.  not a big fan of "blue" cheeses, except in  
>> dressings, but
>> sure.
>>
>
> Paneer isn't blue.  It's not even strong.


One of the problems we're going to run across with this list of foods  
is that there are some enormous variations under the heading of, say,  
curried goat (as you mentioned), or clam chowder, or huevos rancheros  
(Stefan gave us a recipe for them once which sounded almost nothing at  
all like the eggs-almost-deep-fried in olive oil sauced with a freshly- 
made salsa ranchero -- we're not talking Pace salsa non-cruda here --  
that I had always been familiar with). The question that then comes up  
is, what variations might the author of the original list be thinking  
of?

So, you have to wonder about some of the foods that are turning some  
people off, and whether some of the potential variations are directly  
involved in whether people like a particular food, or not, or even  
affecting the question of whether they'll even try some of them.

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter