[Sca-cooks] Surviving medieval sauces?

[S CLEMENGER]

I’ve heard of eel described as slimy, but thought it had more to do with a protective layer of something which covers the live fish? Certainly, I’ve never actually had slimy eel myself. I love eel in various sushi rolls.  (Forgive, Oh Collective, what I’m pretty sure is an inaccurate use of the Japanese...I don’t remember the name(s) for sushi-like noms made with cooked fish)

 

--Maire


Sent from Windows Mail


From: JIMCHEVAL at aol.com
Sent: ‎February‎ ‎17‎, ‎2014 ‎3‎:‎58‎ ‎PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Surviving medieval sauces?



I really don't know why the eel I ate seemed slimy, but I'm hardly the only 
 one to find cooked eel so:


"Although I haven't tried undercooked eel, I still find the normal  cooked 
eel's texture a bit of a put-off (Kind of slimy,"

http://forums.vogue.com.au/archive/index.php/t-79129.html


"essentially a California roll overlaid with cooked eel, the slight  slimy 
pliability of the eel  "

http://www.hungrycityblog.com/boston/i-like-it-raw-and-rolled-2



"I  could have done without the slimy skin, but overall it was a nice dish 
with  well-cooked eel.  "

http://www.restaurantcritic.eu/the-reviews/spain/quique-dacosta



Jim  Chevallier
www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com

In a message dated 2/17/2014 2:35:17 P.M.  Pacific Standard Time, 
dmyers at medievalcookery.com writes:

*Snort!*   Do you eat chicken with the feathers still on too?
 
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