 |
|
| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
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 > > |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Home-made Chinese food recipes with some beautiful pictures | General Cooking | |||
| Salmonella poisoning blamed on Chinese-made ingredients | General Cooking | |||
| Salmonella poisoning blamed on Chinese-made ingredients | Asian Cooking | |||
| Electric steamboat | Cooking Equipment | |||
| Steamboat | Asian Cooking | |||
Threaded Mode
