Text 39680, 70 rader
Skriven 2010-07-01 22:24:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: GAME CHANGERS  00701
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> The big thing that the Dago cooks brought with was new ingredients -
 DD> like tomatoes and maize from the "new world". And several ways of using
 DD> each. Also, I suspect, chilies to some extent.
 GJ> That would be expected, as the Poms and Frogs would have tried all
 GJ> possible ways of cooking the veggies that they had been living on for
 GJ> hundreds of years.  I suggest that the most important food plant that
 GJ> the Spaniards brought back to Europe from South America was the
 GJ> potato, which became the main starch vegetable over most of Northern
 GJ> Europe and Russia, and even in North America.  After all, where would
 GJ> Britain be without potato chips, or USA without French fries?!

 DD> Spuds were big. But, there are many substitutes for 'taters in the
 DD> starch department. Not so many for tomatoes - which is the biggest deal
 DD> (along with chilies) that Hernan Cotes brought back from Tenochtítlan,
 DD> (now Mexico City). 
 DD> Without tomatoes there would be no ketchup to put on our French
 DD> (Belgian) fries
 DD> and no dead 'orse for your pie floaters.

The "love apples" certainly introduced a wonderful new and exciting
flavour to medieval Europe, once they were proven to be non-poisonous,
but they were viewed with suspicion for quite a while, during which
time the Brits were consuming herbs like tansy, which was poisonous.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Medieval Braised Beef
 Categories: Medieval, Entrees, Meats
      Yield: 6 Servings
 
 
  Stwed Beeff.  Take faire Ribbes of ffresh beef.  And (if thou wilt)
  roste hit til hit be nygh ynowe; then put hit in a faire possenet;
  caste ther-to parcely and oynons mynced, reysons of corauns, powder
  peper, canel, clowes, saundres, safferon, and salt; then caste
  there-t- wyn and a litull vynegre; sette a lyd on the potte, and let
  hit boile sokingly on a fair charcole til hit be ynogh; then lay the
  fflesh, in disshes, and the sirippe there-vppon. And serve it forth.
  
  900 g/2 lb boned and rolled beef ribs (braising joint) Dripping or
  other fat for roasting 2 tablespoons chopped parsley 2 medium onions,
  peeled and chopped 2 tablespoons currants 1 teaspoon whole black
  peppercorns 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves
  3-4 juniper berries or 2 fresh bay leaves Pinch of pulverised dried
  saffron strands (optional) 1 teaspoon sea salt 275 ml/10 fl oz/1 1/4
  cups red wine 2 teaspoons red wine vinegar
  
  This was a suitable carving joint for a beginner to tackle.
  
  Pre-heat the oven to 190C/375F/Gas Mark 5.  Smear the beef with the
  fat and roast it on a rack for 40 minutes.  Transfer it with its
  drippings to a flameproof casserole or stewpan.  Cover it with the
  parsley, onions, currants, spices and salt, and add the wine and
  vinegar at the side of the pan.  Cover and cook gently for 45 minutes
  on top of the stove or at 160C/325F/Gas Mark 3 in the oven for the
  same time. Remove to a board for carving.  Strain the wine and juices
  in the pan, and dribble a little 'sauce' over each helping.
  
  from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and
  Meals" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)