[Sca-cooks] Spices

[David Walddon]

SO cool! 
Thanks Master B. 
I will have to do a search through Martino but I do not recall it being used at all. 
Eduardo 

On Jan 17, 2012, at 3:08 PM, CHARLES POTTER wrote:

> 
>   Sorry too take so long to get back to you, but it took me a while to look this up.
> Long pepper is listed as pepe longo on page 6 in the 1564 Libro Novo.  It is also 
> listed as one word (pepelongo) in the PDF 1549 Banchetti.
> In both books it is listed as an ingredient in the 3rd recipe to wit: A FARE SOSAMELLI PERFETTISSIMI NV (sig) MERO (sig) XXXVI
> TO MAKE 36 OF THE MOST PERFECT COOKIES.  It is called pevere longo in the recipe i.e long pepper.  I think it is used in one or two 
> more recipes, but I have not been able to find any more right now.
> 
>                                                               Master B   
> 
>> From: david at vastrepast.com
>> Date: Sun, 15 Jan 2012 20:05:38 -0800
>> To: sca-cooks at lists.ansteorra.org
>> Subject: Re: [Sca-cooks] Spices
>> 
>> What is the Italian? 
>> Which page of the facsimile? 
>> Would love to look at it. 
>> 
>> Eduardo 
>> 
>> 
>> ________________________________________________________
>> 
>> Food is life. May the plenty that graces your table truly be a VAST REPAST. 
>> 
>> David Walddon
>> david at vastrepast.com
>> www.vastrepast.net
>> 
>> 
>> 
>> On Jan 15, 2012, at 7:34 PM, CHARLES POTTER wrote:
>> 
>>> 
>>> The Banchetti/Libro Novo uses long pepper in a few recipes and lists in the section on things to have in the larder.
>>> 
>>>                                       Master B
>>> 
>>>> From: david at vastrepast.com
>>>> Date: Sat, 14 Jan 2012 13:39:43 -0800
>>>> To: sca-cooks at lists.ansteorra.org
>>>> Subject: Re: [Sca-cooks] Spices
>>>> 
>>>> This brings up an interesting question. 
>>>> When a manuscript just says pepper we all seem to assume they mean regular black pepper (or at least we use it because it is handy). 
>>>> IIRC the Early English stuff seems to differentiate between long pepper and pepper but the Italian corpus (of which I am most familiar) doesn't seem to say anything but pepper. 
>>>> Should we be using modern pepper? 
>>>> Should we be using one of the long peppers? 
>>>> Really let's not go there on chili peppers. 
>>>> 
>>>> Eduardo 
>>>> 
>>>> On Jan 14, 2012, at 1:16 PM, Terry Decker wrote:
>>>> 
>>>>> Ahh, Piper longum is the more common long pepper.  It is also referred to as Indian long pepper.  Piper retrofractum is a related pepper plant native to Java called Balinese long pepper or Javanese long pepper.  If both were used at Hampton Court in Tudor times, that is an interesting tidbit.
>>>>> 
>>>>> Bear
>>>>> 
>>>>>> Greetings!  I hadn't been aware that there were two (or more??) kinds of long pepper until I visited Hampton Court.  I was given a tiny bit of the second variety (name unknown) which ended up being so spicy that my tongue was numbed.
>>>>>> 
>>>>>> Alys K.
>>>>>> -- 
>>>>>> Elise Fleming
>>>>> 
>>>>> 
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