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Wednesday, May 30, 2018

SEPARADO WITH RECIPE FOR SCRAMBLED EGGS

Whites that don't protest
Photo by: Lord-Willliams
OCast ralo, Eng separated. [Villena/Calero. 2002:63a]

A recipe that does not require eggsercise unless you want them funny side up: 

Scramble eggs by cracking the egg shell. Do not crack up, just crack the egg shell.

Separate the yolks from the whites. Contrary to humans, egg whites do not not normally protest. Do not scramble yourself. Stand still. 

Put the egg whites in a frying pan. When they start to set, scramble them. Remove from heat. Fluff the whites. Remove them from the pan

Break the yolks into the pan. Take care, they may be practical yokers and if they see the frying pan they may scramble. Fold in the whites. 

If coooking on an empty stomach, eat one egg no more as then your stomach won’t be empty.

Monday, May 28, 2018

SEÑORES CON SALVA

Performing the Salva
Photo by: Lord-Williams
dignitaries who perform the assay, i.e. who taste the food and drinks to insure no poison is being given to royals or high dignitaries. See salva. [Nola/Pérez. 1994:210]

Monday, May 21, 2018

SEMILLAS WITH RECIPE FOR GRANADA SYRUP

Pomegranate Juice
Photo from: Adam
o granos en polvo, Ar. habb (seed, grains), Eng pulverized seeds or grains compressed into pills that reconstitute the original ground grains and are ready for use to make fruit paste or syrups for flavor. They could come from pomegranates or pears, for instance. See confitería.[Benavides–Barajas Alhambra. 1999:164; and Serrano. 2008:vol. 31:357-412]

GRANADA SYRUP FROM BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164

1 lb sour pomegranates
1 lb sweet pomegranates
2 lbs sugar

Preparation

Put ingredients in a pot and bring to a boil. Continue booking until a syrup forms. Remove from heat and cook. Store until needed.

The benefits are that it relieves irritations and thirst, and it alleviates yellow fever and body pain.

BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164


Friday, May 18, 2018

SEMBRAR WITH TO SPRINKLE WITH SALT

Sprinkled with Salt and
Barded with Bacon, Egg and Flour
Photo by: Lord-Williams
espolvorear, to sprinkle, dust, scatter. 

Sembrar actually means to sow but Nola uses the verb to mean sprinkle.  [Nola. 1989:xx-2; Nola/Iranzo. 1982:171; and Nola/Pérez. 1994:210]

See blog titled “anda” published September 29, 2011 for Nola’s recipe xx-2 for “Armored Hen.”


Wednesday, May 16, 2018

SEBO

Hairy Woodpecker at Feeder #3
From: Clyde's Pics
suet, fat, hard solid grease extracted from lamb, beef, goat and other animals or fowl. Fatty areas without veins or arteries are heated to clarify until the fat liquefies. It is strained and left to harden. Hard, solid and crumbly fat is found around kidneys and loins of animals

This is melted down to make tallow candles and for cooking. Mutton fat was clarified with vinegar to remove the muttony taste. Lemon juice was added when warmed and creamed before serving. Suet is used to grease tins and griddles, in meat, poultry and fish dishes, in pie crusts and cake making. 

A Perfect Dish for Grand Occasions
Photo by: Pedro Pablo Montero


Avenzoar advised that suet from cranes is good for illnesses caused by cold. That of camels is the thickest, which gives the impression that it has solidified when hot. He also claims that hedgehog suet alleviates pain caused by cold. It is useful against tetanus and facial paralysis. He continues that if mixed with balm and rubbed on the penis, it will become excited. 

[AUT:III:1976:O:6:58; Hartley. 2003:63-64; Ibn Zuhr/García Sánchez. 1992:52:56:82 etc; Nola. 1989:xxv-2;  and Trapiello. 1994:139]

For Nola's recipe xxv-2, Thick Gourds in Meat Broth,  see blog titled "novia," published November 11, 2016.







Monday, May 14, 2018

SEA WITH NOLA'S RECIPE FOR GOOSE SAUCE

to be permanently as opposed to este, to be temporarily as in “the meal should be (este, temporarily) good if it can be (sea, permanently) lamb.” [Anón/Huici. 191965:133:91.Nola. 1989:xiii-3:xxiii-2:xiiii-2 etc; and Nola/Pérez. 1994:209-110]

For Nola’s recipe xxxvi-1 see the Medieval Spanish Chef’s blog titled “higo” published September 3, 2015. 

NOLA’S GOOSE SAUCE THAT SHOULD BE SWEET AND SOUR ADAPTED FROM xxiii-2 SALSA DE ANSARONES

Sweet and Sour Goos Sauce
Photo by: Lord-Williams
Ingredients

½ c almonds
2 goose or chicken livers
1 qt chicken broth
1 tbsp sugar
1 tsp mixed spices

Garnish
1 tbsp sugar 
½ tsp cinnamon

Preparation

Select shelled almonds and mash them in a mortar. After that boil goose or chicken livers in chicken broth. Mash the livers with the almonds and then blend them with chicken broth. Strain this into a pot with sugar and stir with a spoon. Add mixed spices, except saffron. The sauce should be sweet and sour. Pour into soup bowls and sprinkle with sugar and cinnamon.

NOLA’S xxiii-2 SALSA DE ANSARONES
















































Friday, May 11, 2018

SAZÓN

The Author with 
Aging Sausages made by her 
Photo by: Lord-Williams
maturity, aged, ripe, seasoned, ready, al dente, firm to bite. [Anón/Huici.1966:214:392 and ES: Lord. Various dates. Blogs titled “salchichas,” “salchichón,” “salsa de pauo,” etc.]