[MR] Chicken Bog Period?

[Betty Eyer]

--- "Thomas E. Jackson Jr" <ldangussca at sc.rr.com>
wrote:
> Is Paella period?
You are always on shaky ground when you start with a
modern thing and try to trace it back.  It is easier
to start with an old thing and then find its modern
descendants.  That given, I will proceed to shaky
ground. 

Spanish food is not my thing, although you might want
to ask Thomas Longshanks if he knows of anything that
is Catalan and resembles paella.  I don't know if he
is on this list.

There are documentable recipes that feature rice and
meat.  The ones I know of that are European are more
in the blanc mange category and could not be
considered paella, but I am not a food laurel, I just
like to cook and to eat.  

There are lots of Middle Eastern recipes that feature
rice with meat bits or meat balls.  The meat can
generally be assumed to be chicken or lamb in Islamic
recipes.  Many of these recipes specifically mix meats
and some of them are spicy.  I can recall one that I
was working on this summer that had meat balls made of
lamb with cooked chicken chunks tossed with rice and
toasted pine nuts and hard boiled eggs speckled over
it.  Yummy, but still sort of a way off of paella.  I
am thinking that any recipe that is Islamic or Jewish
did not use ham, but maybe ham got added after the
recipe was adopted by Europeans.  

I am now out of bright ideas. 

> I asked
> this once to my knights
> wife, who is a laurel, and got engaged in a long
> conversation on why grits
> is period... barely. 
Since grits are based on corn, which is indigenous to
the Americas, how?  Or is the "barely" part meaning
circa 1599?

 


=====
Magdalena de Hazebrouck-Purpure, a fess fusilly argent between three torches or. 
"There are two types of music.  The Blues and Zippity Doo Dah." Townes Van Zandt

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