A last taboo?

Wow, lots of stuff to chew on here all of a sudden. The vinegar/pequin sauce might best work if the two are boiled together at least briefly. The time I tried to make it, a few weeks after we started it a mass of whitish gunk appeared on the peppers immersed in the vinegar. I cannot imagine what sort of little animules might have survived in that concoction (the CDC might explore this) but there it was. I would try to find a legit recipe, then adapt it to pequins and cider vinegar.

15 yard personal foul on scottsins for taunting. Actually, we have a quart of Maurice's sauce my much maligned sister sent us for a belated Christmas. As soon as we can put together some sort of get together we will break it out on a brisket.

Despite the fact that both these sauces are thin and watery in nature (not taste) they are fundamentally different. Maurices is unmistakably BBQ sauce (not one of those dam good ones with molasses though). The pequin/vinegar thing is a all-purpose shake-it-on table sauce for all sorts of beans, greens, veggies, etc. Maurice's sauce is unique as such. Nothing I have ever eaten tasted like it---except Paul Prudhomme's Tasso (a highly seasoned smoked ham used as a seasoning). Maurice's folks may have come from Louisiana.

Maple syrup mopped on a human backstrap might be a pretty good, if it's cut with a little vinegar to dissolve some of the fat. Still, the sugars in the syrup might scorch, so you'd have to keep the fire under your 'long pig' kinda low. Not sure if a few crushed red peppers would work; maple syrup combinations with the third white meat cries out for experimentation. Hannibal preferred chianti with organ meats, but your regular flesh cut might go better with a sauvignon blanc. I bet some not-too-lean cuts would make great Polish sausage if you could get some of those Central European breeds and a good dose of garlic.

S197. Great stuff, I guess we might be able to agree to disagree. Kreuz Mkt and it's ilk are good, but a bit dry. Burnt offerings go way back in the history of humanity. Long before Moses, priests of all sorts of sects must have liked BBQ as they called for the choice cuts to be burnt on altars. Then they'd slip in after the assorted ceremonies and feast pretty well. Not many specifics are available, but there is nothing to exclude the possiblity of BBQ sauce. What were the priests up to while the folks were chopping up the oxen and charring the meat--they could well have been back in the back of the Temple arguing over the sauce! "The strength of a mustard seed" and all that. They had vinegar for sure as wine was a known thing. You speak of Noah. How many species may have been lost to the spit on the Ark? The galley on that boat had a lot of provender to choose from. Two-by-two.

A lot of food specifics are left out of those old books. Do you really think a bunch of retired pro's in San Antonio invented chili? One theory is it is derived from the cuisine of the immigrants from the Canary Islands (Robb Walsh). Who settled the Canaries--I'll lay odds it was the Phoenicians and those guys were really connected with the Sumerians and the Israelites. Is chili mentioned in the Old Testament? No, but food is not really a focus in the Good Book. If the Old Testament could leave out chili, it could have failed to mention BBQ sauce--especially since they might not have worked up a consensus on the recipe.

Howzat?
 
Idahorn2,

Brer Rabbit molasses is still available. I bought a bottle of the mild flavor today. I've tried Grandma's before, but maybe I'll like the mild variety better.

You need to spend more time in France. Sauvignon blanc with human flesh? Tell us you're joking.
 
Robert Shaw, playing a Red agent disguising himself as a British agent, gave himself away to Sean Connery in From Russia... because he ordered red wine with fish. Bond knew he could not be the sort of man M would hire based on that.

If I choose the wrong wine to have with roast person, I am not sure what I am revealed to be.

Because the South Sea Islanders referred to their human dinners as "long pigs" I assumed we would resemble pork if cooked in a similar manner. Perhaps not a good assumption, but it is about all I have to go by.

Have to admit white, red, and rose have all been consumed at our table with pork. Pork ragu with a hearty tomato base seemed to call for red wine; likely that used in the sauce. Spareribs braised with garlic, sage, and pinot grigio calls for more of the same white wine. A pork roast glazed with honey and cranberry went well with rose. I really like chops braised in apple cider, then kept warm while the cider is reduced and cream and rosemary are added. The sauce poured over the chops and some rice is real good with a couple bottles of ice cold cider.

However, since feasting on one of our kinsmen would undoubtedly be a festive event, champagne would be appropriate and it is always the right choice.

You are right, I should have spent more time in France; but the French seemed to be a different people after DeGaulle.
 
My question has been answered, there is no consensus at all for a taboo against maple syrup. Too bad, it is Yankee and yucky.
 
I'm not a huge mollasses fan, but it's still 1000x better than ketchup
biggrin.gif
 
H'mm. Native Texan here,many times over generational wise. Mollassess on biscuits was a staple growing up. Sometimes on hotcakes, also sometimes jelly on hotcakes. I like high grade Maple Syrup. Chili is best without beans, but I have had it over rice when growing up.
 
Not food but drink related:

1. I like lime in some Mexican beers.
2. I drink my bourbon mixed with Coke or Diet Coke.
 
Not sure why you did the Lazarus thing with this old thread, but have you tried your bourbon with Coke Zero? According to their ads, and something I read, it is the same recipe as Coca-Cola (with Equal), where Diet Coke is new Coke-based.

When I drink, which is hopefully less frequently, I like bourbon and a good soda; on the river-just ice.
 
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