TOliver wrote:
> "Bob (this one)"wrote ...
>
>
>>I hard a fanciful story about the origins of these pots with Mongols using
>>their armored breastplates to cook meat that they killed in their travels.
>>Only problem is that they didn't use metal armor. Oh, well. Shame to let
>>facts get in the way of a good story.
>>
>>Pastorio
>
>
> Some of the museumed Mongol armor has metal strips and pieces, but most
> appears to be leather (and some "quilted" padding).
>
> Can we trace "boiled leather" armor (at least the Central Asian varieties)
> to a Mongol armor/kitchen connection?.
>
> Recipe:
>
> Take leather helm.
> Fill with water avec herbes or a good meat stock.
> Add heated stones to boiling (very carefully)
> Use to cook thin strips of yak, camel, expended steeds, whatever veggies can
> be looted from local pantries.
>
> When cooking either camel or yak, hair should be removed before cooking, and
> sold to passing textile manufacturers' agents. Horse hide should be
> preserved for next year's armor crop.
>
> Weren't the Mongols famous for cutting thin strips of meat (likely horse
> since that was the larder which accompanied them) and curing/cooking it
> between their saddles and the backs of their mounts (combining salt and low
> controlled heat in a single process)?
>
>
> Actually, one could link the "boiling in leather bags with heated stones"
> practice common in a number of Amerindian cultures with their presumptive
> original migration from Asia. The one factor with I've never been
> adequately satisfied with common historical explanations? The
> calamitous.cataclysmic moment in time somewhere in the wilds of Central Asia
> which all of a sudden stimulated all those Amerindians to be to load up and
> head East, while kicking off wave after wave after wave of others heading
> West crashing against each other for "x" thousands of years. Europe came
> out ahead with a grand blend of culinary traditions (although kimchi beats
> sauerkraut) and all the Americas got was succotash and cornbread.

Chocolate. Capsicum peppers. Llama steaks.

Pastorio

> Drunk on fermented mares' milk....
> (and still admiring the functionality of those kettledrum cooking
> cauldrons....)
>
> I remain,
>
> TMO
>
>

....and tomatoes, and corn ("we call it maize"), and potatoes, and many
new bean species...

"Gary" > wrote in message
ups.com...
> ...and tomatoes, and corn ("we call it maize"), and potatoes, and many
> new bean species...
>

Irony.....

a ploy unmentionable among devotees of this ng.

Living on the frontier of HispanAmerica, the indigenous products of the
hemisphere are appear regularly at table (although I really have to wait
until I'm in Nuevo Laredo have the black corn fungus soup with the
unpronouncable Nahuatl name).

.....and we really don't see the tasty guisada de puppy dog and green chiles
off the little villages on the tropical side of Mt. Orizaba in
local restaurants. But down to the HEB and Fiesta, I can come up with at
least 15 varieties of dried beans native to these continents (and all sorts
of quaint seasonings such as epazote and dried baby shrtimp).


TMO