Comments on The Old Foodie: Chaucer’s Cook.

Hello Barb. Thanks for giving your recipe, it soun...

2007-12-13T06:28:10.207+10:00

Hello Barb. Thanks for giving your recipe, it sounds great and I will definitely try it.Janet

I cook with my Powder Forte.My personal redaction ...

2007-12-13T04:13:00.000+10:00

I cook with my Powder Forte.

My personal redaction is more peppery than most:
4 parts tellicherry black pepper
2 part grains of paradise
2 part long pepper
1/3 part each galangal, clove and mace
optional: 1 part cubebs

The soft backround of the sweeter aromatic spices make this blend table-shaker worthy.

I use this blend in pates replacing Quatre' Espice. It's absolutley delicious spinkled over any meat before (and after) roasting. Adds an exotic touch to salads. I use it in place of regular pepper in many pickles and sauces such as BBQ, sweet chili salsas and warm fruit sauces. It is particularly good with fruits.

Be brave- try it!

Barb

Hello Alexandra - what have you cooked with your p...

2007-06-06T19:12:55.211+10:00

Hello Alexandra - what have you cooked with your poudre fort?

The poudre fort I use, though I'm not sure whose i...

2007-06-05T11:42:15.149+10:00

The poudre fort I use, though I'm not sure whose it is (I suspect French, since I've mostly focused on Le Menagier and Taillevent) is equal parts ginger, fine-ground black pepper, powdered bay leaves, and powdered mace.

Thanks Lukas. I knew I should have checked Gerard....

2006-10-31T08:00:43.650+10:00

Thanks Lukas.
I knew I should have checked Gerard. But then I wouldn't have gotten all this lovely feedback, would I?
Janet

According to 'the glutton's glossary' by John Ayto...

2006-10-31T07:43:32.840+10:00

According to 'the glutton's glossary' by John Ayto the word Galingale originally referred to the SE Asian root and came to be more commonly applied to Cyperus longus later in the sixteenth century so I think in this case it probably is the SE Asian root. Gerard in his herbal definately knew of what we call galangal which was "brought to us from Iava (Java) in the East Indies".

Hello Kevin. I dont think Chaucer is completely fo...

2006-10-26T05:31:24.576+10:00

Hello Kevin. I dont think Chaucer is completely forgotten yet! I plan on trying to fit in a couple more food posts on him.

Foodie,I have a brass-rubbing of Chaucer's coat of...

2006-10-26T02:41:26.626+10:00

Foodie,
I have a brass-rubbing of Chaucer's coat of arms from his son's grave hanging on my wall. Sadly, no one knows who Chaucer was anymore.

Hello Gillian. Thanks so much for the feedback - I...

2006-10-25T09:09:01.130+10:00

Hello Gillian. Thanks so much for the feedback - I did want it to be the "real" galingal! I am thinking of asking a formal "Question a Day" on the blog. Every post raises more questions for me - and I dont always put them in the post (sometimes they are peripheral). People might be more inclined to comment if I ask a formal question. What do you think? I could learn a lot that way.

Would you care to share some of your interpretations of the spice powders with us via your own food blog?

Galingale is the SE Asian root. (I'm feeling infor...

2006-10-25T07:03:22.853+10:00

Galingale is the SE Asian root. (I'm feeling informative today.) And there is no single recipe for poudre fort or poudre douce or any of the mixed spice thingies because it was like a curry powder, ie proportions and ingredients changed according to the person who made it up. There have been several attempts to reconstruct these powders and I've played with some of the results and most of them are convincing and create good food.