[Sca-cooks] Salt Crust

[Karen Lyons-McGann]

Is the idea more eastern?  Chinese maybe?


On Wed, Nov 28, 2012 at 7:08 AM, steve montgomery <aeduinofskye at gmail.com>wrote:

> It could certainly be a precursor. I got lucky with Google Books' preview
> of Wilkin and Hill's translation of Archestratus' Life of Luxury. On page
> 82 of the 1994 edition it says "Descale them and bake them well hole, until
> tender, in salt." I am going to order the book when I have a book budget
> again, moving sucks for that.
>
> So, we have an Arabic source that could maybe be a precursor in the 13th
> Century and a Pre-CE source titled Life of Luxury. Somehow I don't think
> that this counts as evidence that this is a dish that is "thousands of
> years old from all over the world" as David Pasternak tried to claim on an
> old episode of ICA that I caught the other night.
>
> Thanks for wandering down this rabbit hole with me.
> aeduin
>
> On Tue, Nov 27, 2012 at 6:42 PM, Galefridus Peregrinus <
> galefridus at optimum.net> wrote:
>
> > I checked both Zaouali's translation and the original Arabic - Ibn
> Razin's
> > Fadalat. The recipe is not, strictly speaking, for salt crusted fish, but
> > it is for fish baked on a bed of salt and covered in salt, so I think
> that
> > it qualifies.
> >
> > -- Galefridus
> >
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