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4590Re: [Apicius] Frank's Steak

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  • jdm314@aol.com
    Feb 8 4:16 PM
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      There is certainly nothing(!) with sugar and orange from the 5th century in Europe - perhaps from the 13th century or later. So it's better not to believe it at all ;-)

      Oh, I somehow missed that an actual redaction is available at http://www.nytimes.com/2009/01/28/dining/281mrex.html?ref=dining



      My assumption in any case was that this is some sort of traditional Venetian dish that legend connects to that historical incident. If that's even the case, it's at least possible the dish evolved from that source, but even so that's not much to go on!


      -----Original Message-----
      From: RM <apicius@...>
      To: Apicius@yahoogroups.com
      Sent: Sun, 8 Feb 2009 6:06 pm
      Subject: Re: [Apicius] Frank's Steak





























      There is certainly nothing(!) with sugar and orange from the 5th century in Europe - perhaps from the 13th century or later. So it's better not to believe it at all ;-)



      :-) RM



      ----- Original Message -----

      From: Heather Rose Jones

      To: Apicius@yahoogroups.com

      Sent: Sunday, February 08, 2009 6:52 PM

      Subject: Re: [Apicius] Frank's Steak



      On Feb 8, 2009, at 8:43 AM, jdm314@... wrote:



      > http://video.nytimes.com/video/2009/01/27/dining/1231546403635/franks-steak.html

      > http://www.nytimes.com/2009/01/28/dining/28mini.html

      >

      >

      >

      >

      >

      > A recipe which, according to restaurateur Frank de Carlo, dates to

      > the fifth century.
      He says nothing about sources (my suspicion is

      > Venetian folk tradition), but inasmuch as it's meat marinated in

      > wine and spices it's plausible enough, even if the nutmeg is

      > anachronistic.



      The fact that he starts the description of the history with "legend

      has it" suggests to me that all bets are off. If you follow the

      description carefully, the implication is that only the marinating in

      wine is ascribed to the 5th century; and that the spices used in the

      modern recipe are ascribed to "1000 years ago". Even at that, the

      spicing is more reminiscent of 14-15th century cuisine than what

      little we know of earlier.



      If I had to bet money, it would be that the recipe is a modern

      invention, inspired to some extent by late medieval cuisine, and

      dressed up in a historic fiction to make it sound more interesting and

      in the expectation that nobody who matters will care about the

      details. That is, my money is on it being Frank de Carlo's steak, not

      the steak of the Frankish invaders of Italy.



      It does sound delicious.



      Heather



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