[Sca-cooks] A Dishe of Artichokes Question

Aruvqan Myers aruvqan at gmail.com
Tue Sep 24 13:30:23 PDT 2013


*then take them out, and put them into a dishe, and seethe them with
Pepper, synamon and ginger,
*
*
*
Your redaction calls for the seasonings to be

Mix pepper, cinnamon, and ginger with water. Bring to a boil and remove
> from heat.


in 2 tablespoons of water - which would reduce a fair amount in the short
time it takes to bring them to a boil. Then you marinate a dozen choke
bases in that small amount that can barely be sprinkled on that many.

I might do something silly like take chicken broth, add more of those 3
spices and do the original cooking in the flavored broth, then perhaps
count upon the poudre douce to more strongly flavor the choke bases.

Have you thought of using simple lardoons of salt pork instead of marrow? I
think the smokey  part of the bacon process would make it too strongly
flavored for the dish.



On Tue, Sep 24, 2013 at 2:40 PM, Daniel Myers <dmyers at medievalcookery.com>wrote:

>
>
> > -------- Original Message --------
> > From: Aruvqan Myers <aruvqan at gmail.com>
> > Date: Tue, September 24, 2013 1:12 pm
> >
> > So I am over looking at artichoke recipes and this
> > gem<http://medievalcookery.com/recipes/artechokes.html>is causing me a
> > bit of trouble.
> >
> > And I quote:
> >
> > > One of the many vegetable dishes served in medieval England, this is
> > > simple to prepare but still delicious and elegant.
> > >
> > >  10 - 12 artichoke bottoms, cooked
>
> [...]
>
> > So how does one seeth a dozen artichoke bases in 2 tablespoons of
> water?**
>
>
> Howdy,
>
> Since that's my website and recipe, let's see if I can make things
> clearer.
>
> In short, you don't.  The artichoke bottoms are already cooked, as noted
> in the ingredients list.  I probably should revisit this recipe (it's
> been almost ten years since I posted it) to give a more detailed method.
>
>
>



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