[Sca-cooks] Myth of Spoiled Meat

[Ian Kusz]

I have a question, though, about the availability of spices.

Not all things used to flavor food are, necessarily, imported.

Garlic can be grown throughout most of the world, and is included in many
old recipes.  Sorrel has a strong flavor.  Mint is also quite strong.  I
wonder if one can use these and other herbs (too many to list), as "spices"
to cover the other flavors of meat, whether it is gaminess, or what have
you.  Also, wouldn't these be more available to the poor?

On Wed, Nov 18, 2009 at 12:54 PM, Johnna Holloway <johnnae at mac.com> wrote:

> My post to Top Chef citing medievalcookery.com for something
> Top Chef should look at wasn't published.
>
> Johnnae
>
>
> On Nov 18, 2009, at 2:21 PM, Elise Fleming wrote:
>
> Greetings!  If anyone would like to have some facts to explain away the
>> myth of spoiled meat and spices, take a look at Doc's "Drummond's Rotten
>> Meat: When Good Sources Go Bad".  It's at
>> http://www.medievalcookery.com/notes/drummond.pdf and, while some of you
>> may have already found it (and his web site), perhaps there are a number of
>> others who might appreciate having a logical and well-written article to
>> back up our contention that spoiled meat being covered up with spices is
>> just a myth.  I am absolutely impressed with the article and how the
>> material is presented.
>>
>> Alys K.
>>
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-- 
Ian of Oertha