[Sca-cooks] Period substitute for tomatoes?
judith at ipstenu.org
Sat Aug 22 19:51:15 PDT 2009
On Aug 22, 2009, at 1:35 AM, lilinah at earthlink.net wrote:
> IIRC, Judith, you said you were Mizrachi. So i'd think you'd be
> interested in the Arabic language cookbooks, from the 10th through
> 15th centuries.
Heavens yes, I'm interested in those! But I don't read Arabic. I'm
Mizrachi by Jewish tradition, not by being born in Iraq or Yemen.
> Many of the recipes are not difficult, it's a question of your
> personal style of cooking - do you feel comfortable winging it from
> an outline, or do you prefer all the detailed quantities of
> ingredients written down.
If I'm cooking a food I've eaten before, I just wing it and generally
get in the neighborhood of what the taste is. If I'm cooking something
I've never had, or have had but YEARS ago, I'll need a recipe -- which
I'll follow once, then mutate it to my own preferences.
> What would probably be helpful is to get a hold of a book, spend
> time reading it to find recipes that appeal to you and suit your
> level of kashrut. Then experiment with cooking them on weeks without
> SCA events, taking notes, until you come up with recipes you know
> how to make easily for Shabbat.
There's not really such a thing as a level of kashrut. 99% kosher =
100% non-kosher. I keep kosher.
> Many dishes in the Arabic language corpus are meant to be eaten cold
> - these are often identified as Bawarid (pl), Barid (sing). For two
> very tasty cold chicken salads:
These look VERY good, thank you, and so do the recipes from the other
links. I guess I've got a new hobby now, sorting out what I've had
before and can reproduce, and what I haven't had and will need to obey
someone else's idea of what's right. ;) Yay, food hobbies! Thank you,
Judith / no SCA name yet
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