[Sca-cooks] A Bean is a bean

[Ian Kusz]

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
oil.

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"
> Dan
>
> --- 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>
> > wrote:
> >
> > > 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.
> > >
> > > Cheers,
> > > Selene
> > > ______________________________**_________________
>

-- 
Ian of Oertha