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ReLynnWrites's profile
ReLynn Vaughn is doing NaNo.
ReLynn Vaughn is doing NaNo.
ReLynn Vaughn is doing NaNo.
@ReLynnWrites

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ReLynn Vaughn is doing NaNo.

@ReLynnWrites

Bi-girl, History Nerd, Food Geek, 🐱🐱lady. Writing about witches, curses, magic, and sometimes love. She/Her

Puget Sound, Washington
relynnvaughnwrites.wordpress.com
Joined June 2016

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    1. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      On to spices! So the recipe specifically says ginger and pepper. In medieval France, that ginger would almost absolutely have been dried. Why? Ginger was an imported spice, coming from South East Asia. No one was growing it locally (to our knowledge).pic.twitter.com/8Nikzrsylr

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    2. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      It would have either have been sold whole and dried or powdered and dried. Maybe candied. However, in a stunning reversal of fortunes, dried ginger is WAY more expensive now. Case in point, .12lbs (a piece the size of a large man's thumb) was $.42. A 3 oz thing of powder? $6

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    3. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      Also, people ask me a lot, "Is it true they used so much spice in the Middle Ages to cover the taste of rotten meat?" And all I can say is that if there is an afterlife, I am going to find the idiot historian who made that claim back in the 1900s and kick him in the junk.pic.twitter.com/Buz9xwU5W3

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    4. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      Anyway, back to the matter at hand: you want to find mince or grate your ginger. I could have done this with a knife (ala medievally), but I had a long day and I own a MicroPlane. We're also using ground black pepper (isn't this grinder cool?)pic.twitter.com/ei8CD65vC7

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    5. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      Wait, Re, you say, the recipe doesn't say salt! You're correct. You get a Kewpie (Creepy) Doll! However, salt production was a big industry in medieval Europe. And recipes often don't specify it. Why? They're less the Food & Wine magazine of their day and more chef crib notes.pic.twitter.com/kunB4Rz2a8

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    6. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      So I am going to take my spices (pretty in proportion to Daniel's original recipe) and rub my grouse. I want them to absorb some of this spice. Meanwhile, I have opened my wine so it came breath. If I wanted to be super authentic, I'd be looking for a nice Burgundy.pic.twitter.com/4vq4g77RMV

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    7. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      We don't have a lot of research available (in English) on exact medieval wine varietals. But we do have a lot on what was leaving France for England at the time, and the bulk of it was Red, so I agree with Daniel's choice. Bacon is now crisped to my liking. Time to pull it.pic.twitter.com/bcprH9xjC7

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    8. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      Now I want to brown my birds a little on all the fleshy sides. I find doing this keeps them together when simmering in wine, lest you get floaty little bones. Floaty little bones sounds like a Bob Ross painting. This step isn't in the original recipe, but again. Crib notes.pic.twitter.com/6BNUNWbUfL

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    9. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      Another point where I am deviating from Daniel is that I want to cook this in a heavier wine to water ratio (3/1 rather than 1/1) because I like wine flavor. Also, since my birds aren't going to lay flat like chicken thighs, I am using more (1 bottle to 1/2 bottle water).pic.twitter.com/Fyf80H8U2A

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    10. ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      So, we bring this just to a boil, and then we reduce heat and simmer for about 20 minutes. I almost always simmer covered unless I am trying to really reduce a sauce. To go with this, I am cooking up some pre-made spaetzel with butter, pepper, and cheese, and green beans.pic.twitter.com/GIhJ91MCnG

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      ReLynn Vaughn is doing NaNo.‏ @ReLynnWrites Oct 23

      All right, so how did we do? Overall, it was pretty tasty. Game birds are naturally tougher than commercial chicken, and this was true here. But the flavor was delicious (mmm, bacon-wine). I would definitely do this one again (maybe campfire cooking it). Bon appetite!pic.twitter.com/3cAYL0dmdZ

      9:58 PM - 23 Oct 2018
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