AlexandreDavigne at 17:05, 11 February 2013

2013-02-11T17:05:53Z

← Older revision		Revision as of 03:05, 12 February 2013
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	I was wondering if the authors of the modern redactions would like to comment on their interpretations. There are some things in each redaction that strike me as worth a note of explanation.		I was wondering if the authors of the modern redactions would like to comment on their interpretations. There are some things in each redaction that strike me as worth a note of explanation.
	*The first redaction does not use bread, sage, saffron or pepper, all mentioned in the original. It does use galingale, basil and tarragon which are not.		*The first redaction does not use bread, sage, saffron or pepper, all mentioned in the original. It does use galingale, basil and tarragon which are not.
	*The second redaction skips the ginger and pepper, and adds the step of blanching the garlic in wine or stock.		*The second redaction skips the ginger and pepper, and adds the step of blanching the garlic in wine or stock.

	At first glance and without some explanation of the changes, neither redaction looks particularly accurate, I'm afraid, and could be misleading to new cooks. There may be good reasons why the changes were made, but they are not evident from the recipes. [[User:AlexandreDavigne\|AlexandreDavigne]] 00:53, 25 March 2009 (EST)		At first glance and without some explanation of the changes, neither redaction looks particularly accurate, I'm afraid, and could be misleading to new cooks. There may be good reasons why the changes were made, but they are not evident from the recipes. [[User:AlexandreDavigne\|AlexandreDavigne]] 00:53, 25 March 2009 (EST)

			I'm following myself up, some four years later ... I'm tempted to remove the modern recipes from the page, since, as noted above, neither is a particularly accurate redaction. Does anyone disagree/disapprove? [[User:AlexandreDavigne\|AlexandreDavigne]] ([[User talk:AlexandreDavigne\|talk]]) 03:05, 12 February 2013 (EST)

AlexandreDavigne at 13:53, 24 March 2009

2009-03-24T13:53:38Z

New page

I was wondering if the authors of the modern redactions would like to comment on their interpretations. There are some things in each redaction that strike me as worth a note of explanation.
*The first redaction does not use bread, sage, saffron or pepper, all mentioned in the original. It does use galingale, basil and tarragon which are not.
*The second redaction skips the ginger and pepper, and adds the step of blanching the garlic in wine or stock.

At first glance and without some explanation of the changes, neither redaction looks particularly accurate, I'm afraid, and could be misleading to new cooks. There may be good reasons why the changes were made, but they are not evident from the recipes. [[User:AlexandreDavigne|AlexandreDavigne]] 00:53, 25 March 2009 (EST)

Talk:Verde sawse (recipe) - Revision history

AlexandreDavigne at 17:05, 11 February 2013

AlexandreDavigne at 13:53, 24 March 2009