[Sca-cooks] A Bean is a bean
david at vastrepast.com
Fri Jan 27 22:43:40 PST 2012
There are several bean purees in Martino.
I do not think he suggests using at a dip as a dish unto itself.
Think mashed potatoes or mushy peas.
On Jan 27, 2012, at 10:37 PM, Ian Kusz wrote:
> Well, I was paraphrasing. Apicius and others have you mashing the beans
> for a dish; and one usage says "bean meal" (apicius for clarifying muddy
> wine) Apicius in one example says to smoothen them (make into paste?) and
> add hard-boiled egg yolks, broth, wine, honey and vinegar, and fry 'em in
> One thing I'm wondering; wouldn't this be more of a dip?
> Still, as I was doing beans because I have some, but they're the wrong
> kind, I may have to make something else for the SCA potluck.
> On Fri, Jan 27, 2012 at 10:09 PM, Dan Schneider <schneiderdan at ymail.com>wrote:
>> You can also look for them as "broad beans"
>> --- On Sat, 1/28/12, Ian Kusz <sprucebranch at gmail.com> wrote:
>>> From: Ian Kusz <sprucebranch at gmail.com>
>>> Subject: Re: [Sca-cooks] A Bean is a bean
>>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>>> Date: Saturday, January 28, 2012, 1:18 AM
>>> ah, thanks.....darn it, where can i
>>> find fava beans?
>>> On Fri, Jan 27, 2012 at 2:23 PM, Susan Fox <selene at earthlink.net>
>>>> On 1/27/12 2:10 PM, Ian Kusz wrote:
>>>>> I think this has been asked, but how do I know what
>>> bean to use when a
>>>>> recipe says "bean paste" or "beans"?
>>>>> Much depends on where when the recipe is
>>> from. For SCA-oriented times
>>>> and places, remember that it won't be Kidney, Lima,
>>> Pinto or any relatives
>>>> of the species. Black-eye peas, Fava beans, think
>>> in those terms.
> Ian of Oertha
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