[Sca-cooks] fruits and vinegar/verjuice

[Stefan li Rous]

Selene said:

Judith writes:
>> If there is a way to get that fresh, flavorful burst (without using
>> eggplant if I don't have to -- I know it's all the rage in the
>> medieval Near East, but I don't actually like it)... I'd love to know
>> what it is.
Back to the original question... many kind of fruit known in period
would work.  And the Mediterranean area, which I perceive to be your
main area of interest, was the veritable fruit bowl of the Western
world.  Grapes, apricots, melons and citrus.>>>

grapes-msg        (46K)  1/12/08    Period grapes, raisins and currants.

fruit-citrus-msg (112K) 12/21/06    Period citrus fruits. Recipes.

fruit-melons-msg  (36K) 10/ 8/08    Period melons. References. Recipes.


<<< Also:  a bit of "point" is also added with vinegar and with  
verjus, aka
sour grape juice.  The latter is widely available in Middle Eastern
groceries;  brands include Sadaf and Shemshad.>>>

verjuice-msg     (130K)  3/25/09    Medieval verjuice. Modern  
substitutions.
Vinegar-art       (20K)  6/26/01    "What's so special about Vinegar?"  
by
                                        Mistress Christianna MacGrain.
Vinegar-NJFCC-art (18K) 10/23/01    "Vinegar: Not Just for Cleaning  
Coffeepots"
                                        by THL Mirin ben DhIarmait.
vinegar-msg       (92K)  1/10/08    Vinegar in period. Making vinegar.

All of these first ones are the FOOD-FRUITS section and the former  
group in the FOOD section.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****