[Sca-cooks] Cutting capons into 7ths, Chicken Ambrosino from Libro di cucina

[wheezul at canby.com]

Although I can't speak for any kind of cross-over culturally, the very
first recipe in the German Wecker cookbook is for almond milk.  The use of
almond milk as an ingredient is common in the recipes in this particular
cookbook.  In this first recipe there are careful instructions to lay the
almonds in hot water and remove the skins and then further to wash them. 
It even goes so far to instruct not to use an iron pestle in the grinding
process because it will turn the almonds dark and bitter.

Apparently the whiteness of the almond milk is thought of as a desirable
quality, because the potential whiteness is mentioned later in some of the
almond compounds made with an almond milk (which could be almonds and
water or almonds and milk).

There are also notations of the 'thickness' of the almond milk, which I
interpret to come perhaps from the almond to water ratio.  I may be just
me, but I find the almond skins a wee bit bitter.

Katherine, still a rank newbie, who is not pleased with the current
'brains' preparations she is slogging through on the bus in the morning. 
Queasy making, it is.

> That's a very good point, I hadn't thought of that possible translation
> issue. I know we have unskinned almonds at home and I'll be getting whole
> skinned ones. I may make a small bowl of almond milk with each and
> document if there are any color or flavor variations as a result. As the
> solids are removed, there may not be much if any change between the two.
> Raffaella
>
>
>
> --- On Wed, 5/5/10, Anne-Marie Rousseau <dailleurs at liripipe.com> wrote:
>
>> From: Anne-Marie Rousseau <dailleurs at liripipe.com>
>> Subject: Re: [Sca-cooks] Cutting capons into 7ths,Chicken Ambrosino from
>> Libro di cucina
>> To: sca-cooks at lists.ansteorra.org, "Raphaella DiContini"
>> <raphaellad at yahoo.com>
>> Date: Wednesday, May 5, 2010, 12:24 PM
>> fun stuff :)
>>
>> you say: "it lists two pounds of almonds but in the cooking
>> instructions first calls for “whole peeled
>> almonds” to be added to the sautéed chicken and spices
>> to be simmered, and then later for “un-skinned almonds”
>>
>> to be ground and tempered with vinegar"
>>
>>
>> what are the chances that "unskinned" actually means skins
>> removed, as in "unmasked" means to take the mask
>> off? it would be an easy flub for a translator (even a
>> transcriptionist) to make and language is a funny
>> subtle b*strd with a mean sense of humor sometimes... :)
>>
>> have fun!
>>
>> --Anne-Marie
>>
>
>
>
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