Text 27529, 97 rader
Skriven 2012-07-26 23:13:44 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: variousilly 19
======================
Hi Michael      7/26/2012


ML-> Isn't that part of a movie title?
jw-> I dunno. You thinking of "Eye of the Tiger"?
BF> My guess would be "Flying Tigers"...
 
ml-> Actually, Crouching Tiger, Hidden Dragon. I thought the
ml-> recipe that followed might have given it away.

Sorry.   Swoooooosh!!

---
 
BF> about Clair Chenneault's [can't spell it] volunteer American fighter
ml-> When I was young I met Anna Chennault -
ml-> your complete 100% total quintessential dragon lady.

I remember she was Chinese, a reporter, ran Flying Tigers air lines after
Gen. Claire's death.  And some scratchy memory of her and Nixon doing evil,
tho' I have no idea what.

You met her, eh?  Was she as tiny and nice and attractive as she seemed in
the news, or was she as wicked as she looked?
 
---

BF> Michael:  is it proper to end that sentence with two periods?  I
BF> should have structured the sentence differently to avoid the problem.

 
ml-> The period is a strong little fella and can do two jobs at once.

That's a neat bit of teaching... I'll remember that.


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Galyntyne

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: A standard sauce for roasts, poultry, & fish

ORIGINAL RECEIPT:

142. Galyntyne. Take crustes of brede and grynde hem smale. Do þerto
powdour of galyngale, of canel, of gyngyuer, and salt it; tempre it vp with
vyneger, and drawe it vp þurgh a straynour, & messe it forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English
Culinary Manuscripts of the Fourteenth-Century (Including the Forme of
Cury). London: For the Early English Text Society by the Oxford University
Press, 1985. 

GODE COOKERY TRANSLATION:

Galantine. Take crusts of bread and grind them small. Add powder of
galyngale, of cinnamon, of ginger, and salt it; mix it with vinegar, and
pass it through a strainer, & serve it.

MODERN RECIPE:

    1 cup red wine vinegar
    1 cup dry red wine
    1 cup (approx.) unseasoned bread crumbs 
    1 & 1/2 tsp. each galingale, cinnamon & ginger
    salt to taste 

Combine the wine, vinegar, and spices, then with a wire whisk, beat in
enough of the bread crumbs to make a smooth, slightly thick sauce. Taste
for seasonings and adjust accordingly. At this point, passing the galyntyne
through a food processor or blender will provide a sauce free of lumps,
which is the same result asked for when the period receipt says to "drawe
it vp thurgh a straynour." Serve at room temperature as an accompaniment to
fish, poultry, & roast meats.

The original recipe calls for vinegar, which really could be any sort from
wine vinegar to a cider or malt. As an accompaniment to meats & fish,
though, I prefer to use a wine vinegar, and like to "tempre it vp" with
extra wine (a personal decision but keeping in period). This imbibes a
smoother, more mellow quality, and makes the sauce a little easier to
accept, especially for those not used to such a combination of ingredients.

If you can't find galingale, simply leave that ingredient out, as the
included ginger is an appropriate substitute.

Although originally Galyntyne referred to jellied juices of meat & fish,
the term eventually came to mean this sauce itself. Galyntyne is a
wonderful condiment for grilled fish & roast pork.

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 Burt  
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