[Sca-cooks] NYT recipe: chicken roasted over bread

[Phil Troy / G. Tacitus Adamantius]

On Mar 7, 2009, at 12:18 AM, Lee Sebastiani wrote:

> They claim they've discovered a brand-new cooking technique, but it  
> sounds period, doesn't it?
>
>
> http://www.nytimes.com/2009/03/11/dining/11appe.html

It might be stretching the extent of the claim to say that anyone  
thinks they've discovered a brand-new technique. Ms. Clark (whom I  
know slightly, along with her parents, who are a little peculiar --  
but I digress) just says it was new to her.

Certainly there are historical precedents for the technique in both  
European and Middle Eastern cookery, but the first thing I think of  
that is medieval European is the practice of hunters soaking up blood  
with bread when making the killing cut, which is used to lure the dogs  
away from the dying boar or deer...

Lots of roasts, steaks and game birds have been served on various  
croutons and toasts for quite a long time (I note that the pub where  
we had dinner tonight serves steaks that way), but bearing in mind  
that cooking meat in a pan in an oven is not as old as some other  
methods, it doesn't sound like a necessarily universal practice.

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