[Sca-cooks] Surviving medieval sauces?

[Susan Lin]

Unagi

On Monday, February 17, 2014, S CLEMENGER <sclemenger at msn.com> wrote:

> 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 <javascript:;>
> Sent: February 17, 2014 3:58 PM
> To: sca-cooks at lists.ansteorra.org <javascript:;>
> 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 <javascript:;> writes:
>
> *Snort!*   Do you eat chicken with the feathers still on too?
>
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