Hides the Tamarind very well.  I can taste the soy, anchovies and
vinagar, but had no idea about the tamarind.  And I use a lot of tamarind
in my cooking, buy the paste by the pound.

joy

radei



  ----- Original Message -----
  From: "Phil Troy / G. Tacitus Adamantius"
  To: mooncat@in-tch.com, "Cooks within the SCA"
  Subject: Re: [Sca-cooks] Re: Anchovette
  Date: Thu, 07 Jul 2005 05:53:52 -0400

  >
  >
  > On Jul 7, 2005, at 12:47 AM, Sue Clemenger wrote:
  >
  > > Don't forget that it's an ingredient in worchestershire sauce....
  > > --maire, an american fond of the stuff (w.s.) on her fried eggs,
  > > but doesn't care for the fishies....waaaay too concengtratedly
  > > salty
  >
  > Yuppers. It's in some brands anyway. Mostly Worcestershire Sauce is
  > tamarind-flavored vinegar.
  >
  > Adamantius
  >
  > >
  > > Phil Troy / G. Tacitus Adamantius wrote:
  > >
  > >
  > >
  > >> I'm not sure if there _is_ an American version, to be honest.
  > >> I'd say (and others may or may not agree) that for the most
  > >> part, the anchovy hasn't made much headway into American
  > >> cookery, at least not in this century. Plenty of anchovies get
  > >> eaten in the form of tapenade, Caesar Salads, Salades Nicoise,
  > >> pissaladieres and pizzas, and in other more-or-less
  > >> Mediterranean venues (and Caesar Salad in its original form
  > >> has almost completely vanished in favor of something _called_
  > >> Caesar Salad, but which is merely lettuce with croutons,
  > >> grated Parmigiano and a non-descript creamy "Caesar Dressing"
  > >> [pfooey! double-bleh pfooey!]).
  > >> However, thinking about common Angliski uses of anchovy, such as
  > >> stirring a mashed fillet into a gravy, studding a roast with
  > >> them, or making little sandwiches for tea, we pretty much
  > >> never do that. More's the pity.
  > >>
  > >
  > >
  > > _______________________________________________
  > > Sca-cooks mailing list
  > > Sca-cooks@ansteorra.org
  > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
  > >
  >
  >
  >
  >
  >
  > "S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
  > brioche!" / "If there's no bread to be had, one has to say, let
  > them eat cake!"
  > -- attributed to an unnamed noblewoman by Jean-Jacques
  > Rousseau, "Confessions", 1782
  >
  > "Why don't they get new jobs if they're unhappy -- or go on
  Prozac?"
  > -- Susan Sheybani, assistant to Bush campaign spokesman Terry
  > Holt, 07/29/04
  >
  >
  > _______________________________________________
  > Sca-cooks mailing list
  > Sca-cooks@ansteorra.org
  > http://www.ansteorra.org/mailman/listinfo/sca-cooks

-- 
___________________________________________________________
Sign-up for Ads Free at Mail.com
http://promo.mail.com/adsfreejump.htm