[Sca-cooks] black-eyed peas was Spanish Pepper?

[David Walddon]

I tried to find the original language on the site but it is not there. 
Can anyone quickly provide it? 
I think it has several possible interpretations. 
But Fava being the most likely. 

Eduardo



On Sep 13, 2011, at 7:58 PM, Saint Phlip wrote:

> Thought those were fava beans?
> 
> On Tue, Sep 13, 2011 at 10:28 PM, Johnna Holloway <johnnae at mac.com> wrote:
>> Ken Albala in Beans A History has a chapter on them. Origins of Ethiopia
>> or West Africa. Known to the Ancient Greeks and Romans. Called phaselos or
>> phaseolus and in medieval
>> Italian recipes they show up in Torta de Faxolli Freschi.
>> CVIII.  Tart of fresh beans.
>> Take the beans and cook them with pork belly, then paste the beans in a
>> mortar and the belly with a knife (chop fine), then put the best spices that
>> you may have and put in much cheese that it is half or less a third of the
>> batter, and mix old lard and make the tart and it is most perfect.
>> http://www.medievalcookery.com/helewyse/librorough.html#CVIII.
>> 
>> This is one of those instances where the new world beans supplanted in part
>> their place in European cuisine, but at the same time
>> they spread to the New World with African slaves and gained a new continent.
>> 
>> Johnnae
>> 
>> On Sep 13, 2011, at 9:36 PM, Saint Phlip wrote:snipped
>>> 
>>> However-
>>> I still feel that the black-eyed peas were OOP. Can someone go back
>>> over that? I think we could use turkey more easily than black-eyed
>>> peas.
>> 
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> 
> 
> 
> -- 
> Saint Phlip
> 
> So, you think your data is safe?
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> 
> Heat it up
> Hit it hard
> Repent as necessary.
> 
> Priorities:
> 
> It's the smith who makes the tools, not the tools which make the smith.
> 
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