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Old 07-26-2018, 01:36 PM   #11
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Quote:
Originally Posted by tenspeed View Post
I realize you are a transplant, but I can't imagine being in Italy and having any interest in British food (Medieval, no less!).

Reminds me of the old Heaven & Hell joke, where (among other things) Heaven is where the chefs are Italian, and in Hell the chefs are British!
So you know a lot about British food, do you?
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Old 07-28-2018, 11:25 AM   #12
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I've studied British cookery for many years. Not only that, I've studied the cuisines of many other European countries, Middle Eastern food, North African food and the food of many other countries. What's wrong with that? I have a curious mind! So there it is, like or not!


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Old 07-28-2018, 02:57 PM   #13
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I await your reply



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dressing, recipe, sauce

Sauce or dressing? I've been going through my 'to do' list, and top of the list is the title 'Verde Sawse'. I've been wanting to post it for some time now. It's a Medieval recipe, and, while perusing through my tome on British Cookery, it caught my eye again. I started re-reading a book I have called 'The forme of cury' by Samuel Pegge. It's an interesting recipe: Verde Sawse 1 sprig fresh parsley 1 sprig of fresh mint 1 clove garlic 1 sprig thyme 1/2 tsp fresh ginger, finely chopped 1/2 cup white wine 1/4 cup white wine vinegar (aged) A little fresh lemon juice Cinnamon to taste (ground) 1/4 pepper, white or black 1/2 cup white breadcrumbs, dried 1 pinch saffron. Soak the breadcrumbs in vinegar, about 30 minutes Strip all the leaves from the herbs, and put everything into a food processor and blitz until you get a loose sauce. It's very good, but what would you pair with it? My leanings are perhaps towards cold meats, but my inspiration stops there! All suggestions welcome! di reston Enough is never as good as a feast Oscar Wilde 3 stars 1 reviews
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