[Sca-cooks] Gulf Wars BBQ competition - sigh
Huette von Ahrens
ahrenshav at yahoo.com
Mon Jan 19 15:02:41 PST 2009
Well, I have it on Good Authority (tm) that when this recipe was written the author was tired of writing and decided to use an abbreviation to save writing some letters, because he was experiencing Carpal Tunnel Syndrome that day. What he meant to write originally was BARBEQUE ROBERT, but shortened it to BARBE ROBERT. He had thought to shorten it even further to BARBE ROB, but Chef Robert always got upset when you shortened his name, so he thought better of it.
Yeah, that's the ticket... Well, it could have happened!!!!! :-D
Hu ... er, Ademantius, yeah, that's the ticket ...
--- On Mon, 1/19/09, Susan Fox <selene at earthlink.net> wrote:
> From: Susan Fox <selene at earthlink.net>
> Subject: Re: [Sca-cooks] Gulf Wars BBQ competition - sigh
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, January 19, 2009, 12:01 PM
> Modern... or not? This is very similar, if you view lemon
> and verjus as fulfilling the same tartness function.
> Cooking the meat in the sauce briefly really ensures all the
> meat juice goodness gets into the sauce, doesn't it?
> BARBE ROBERT (From The Vivendier)
> */Firstly, to make a Barbe Robert. Get a little clear
> water and set
> it to boil with some butter; then add in wine, mustard,
> verjuice and
> such spices and as strong as you like, and let
> everything boil
> together. Then get your pieces of chicken, put them in
> and let them
> boil only briefly; then roast them. Watch that there is
> reasonable amount of broth. It should be colored a
> little with saffron.
> Elaine Koogler wrote:
> > It's also a Georgia-style bbq...my grandfather
> used to make it with vinegar,
> > juices from the roast, lemon, butter, black pepper and
> salt, and mustard.
> > All period ingredients...probably related to something
> in period. But it is
> > a (relatively) modern recipe!
> > Kiri
> > On Mon, Jan 19, 2009 at 1:12 PM, Susan Fox
> <selene at earthlink.net> wrote:
> >> Besides, there is a lot of awesome period roast
> recipes and sauce-work that
> >> will taste good to modern palates. What is the
> difference between a good
> >> Barbe Robert and a South Carolina vinegar/mustard
> Q sauce anyway? Point
> >> them to the Sauces-msg file in the Florilegium and
> let the fires burn.
> >> Dame Selene Colfox, Caid
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> Sca-cooks at lists.ansteorra.org
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