[Sca-cooks] Period substitute for tomatoes?
susanrlin at gmail.com
Fri Aug 21 13:50:12 PDT 2009
A Drizzle of Honey is a wonderful book - I have it (surprise!!). For
several years I tought "Jewish Food Traditions" to the 7th graders at a
religious school so I have many Jewish cookbooks that I bought for reference
purposes (so I keep telling myself.)
A Drizzle of Honey is a book with interesting information on the Conversos
of Spain (allegedly, because I have not done the research to check the
sources provided.) They go through many Sephardic dishes and I often think
that maybe I should just be Sephardic for Passover and not Ashkenazi.
But...Tradition! Tradition! BTW-I'm STILL trying to convince people that
"flour, water baked into flat cakes (although I believe they also say
yeast)" really meant lasagna noodles (or pita bread) and not matzoh! So far
nobody is buying it!!!
You could also prepare your Cholent and bring it with, putting it on the
fire over coals to warm for eating on Saturday. I'm sure you could find
someone who would be able to reset hot coals for you (I know you cannot ask
them to) after a subtle hint!
On Fri, Aug 21, 2009 at 10:12 AM, Susan Fox <selene at earthlink.net> wrote:
> Judith Epstein wrote:
>> On Aug 21, 2009, at 10:35 AM, Susan Fox wrote:
>> You already know a lot of medieval cookery. You just don't know it yet.
>>> Here's a dish called "Loseyns" from the book The Forme of Cury, A Roll of
>>> Ancient English Cookery, dated about 1390: [snip]
>>> /I don't know about you but this sounds like a nice noodle kugel to me.
>> I don't know from kugel. I've had it a few times before, but it's
>> Ashkenazi, and I'm not; I've never made it. It had a nice enough flavor, but
>> the texture leaves something to be desired.
> You're not making this easy. Okay. Book for you to look up:
> A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews by
> David M. Gitlitz and Dr. Linda Kay Davidson. Which also addresses
> Aldyth's "new challenge" thread as well, come to think of it.
> In the meantime: what do you usually cook at home for the Sabbath?
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