This month's PDF site URL is: http://www.godecookery.com/maillist/hi_Aoife.html...
1962
Apicius@yahoogroups.com
May 2, 2003 6:18 am
This is the monthly Administrative refresh: To UNSUBSCRIBE from this list, send an empty message to: Apicius-unsubscribe@yahoogroups.com To POST to the list,...
1963
jdm314@...
jdm314
May 10, 2003 6:23 am
http://www.thebritishmuseum.ac.uk/dining/index.html [Non-text portions of this message have been removed]...
1964
lilinah@...
anahita_al_s...
May 25, 2003 8:10 am
Greetings to the good members of this list: I am in the SCA, as are others i see here, and i will be cooking a feast for about 80 in September. I was between a...
1965
Stephen Clissold
stephenclissold
May 25, 2003 8:11 am
I have just joined the group and I am looking for sources/recipes for lampreys. I know that any recipe for eels can be used, but I am looking for recipes...
1966
Susan Laing
paxford001
May 25, 2003 3:43 pm
Greetings! Chickpeas in saffron (Erebinthoi Knakosymmigeis) is one of the recipes listed in Mark Grant's "Roman Cookery" ISBN 1-897959-39-7 I have a copy of...
1967
jdm314@...
jdm314
May 25, 2003 3:57 pm
In a message dated 5/25/03 3:11:20 AM, lilinah@... writes: << First, does anyone know of sources for fresh lovage herb? I live in Northern...
1968
jdm314@...
jdm314
May 25, 2003 4:35 pm
looks like another company has attempted to brew Ancient Egyptian beer: http://www.ananova.com/news/story/sm_642866.html...
1969
Weingarten
weingml@...
May 25, 2003 7:24 pm
There is a recipe for chickpeas in saffron -erebinthoi knakosymmigeis - in a Roman cookbook which I have not seen recommended on this list - it is Roman ...
1970
Sheila Michaels
shemichaels@...
May 26, 2003 3:17 am
... I doubt it would be commercially available in any quantity. But you should be able to get individual plants in small containers: though you say that is...
1971
jdm314@...
jdm314
May 30, 2003 2:21 pm
If any of you are in the Chicago area, you might be interested in this: ... [Non-text portions of this message have been removed]...
1972
Joanne Shaver
merlinia2000
May 31, 2003 8:57 pm
Salvete, All! Merlinia here. My garden Club had their annual Plant sale, and we have Lovage in square 3"pots for $1.75. (we have 12 left over). I will bring...
1973
Apicius@yahoogroups.com
Jun 1, 2003 12:28 pm
This is the monthly Administrative refresh: To UNSUBSCRIBE from this list, send an empty message to: Apicius-unsubscribe@yahoogroups.com To POST to the list,...
1974
RM
apicius@...
Jun 1, 2003 11:04 pm
Dear list members, the 15th Amoeneburg Latin Week is coming! There are only very few places left. If you are interested, please have a look at: ...
1975
James Matterer
jlmatterer
Jun 4, 2003 5:03 pm
Hi - sorry for the delay in updating this site - it's been a very busy month for Gode Cookery, as we just prepared a SCA feast for 136 people - the menu can be...
1976
James Matterer
jlmatterer
Jun 18, 2003 2:24 am
The PDF website has been updated with: Sorting through the Titles of Medieval Cooking: What Is, or Is Not, a "Blanc Manger" by Constance B. Hieatt (size: 4,139...
1977
sallygrain@...
sallygrain
Jun 20, 2003 4:28 pm
Hi I have a few questions for you all. The Apicius translation is nearing completion. But dont get too excited it will be ages yet. I am now tightening up ...
1978
Earl Albert Hart
vinobrunello
Jun 20, 2003 5:11 pm
Dear Sally, Just a comment about Roman wines - you might want to check a couple of articles of mine, "The Origins of Tuscan Winemaking" American Wine Society...
1979
Marco Berni
mberni@...
Jun 20, 2003 5:29 pm
... Hot coals are sometimes added to some foods in old Italian recipes. Most notably there is a milk pudding from Sardinia that uses rennet and has hot coals...
1980
Cathy Kaufman
ckcuisine@...
Jun 20, 2003 6:36 pm
Sally, Have you looked at Stuart Fleming's book "Vinum: The Story of Roman Wine"? I haven't seen it, so I can't recommend it. The other thought is that the...
1981
asseri@...
asserri
Jun 21, 2003 1:54 pm
Greetiings, I spent last week reading Mark Grant's "Roman Cookery " Two things have come of it . Im very curious about cheese making and why when a recipe (...
1982
Susan Laing
paxford001
Jun 21, 2003 1:59 pm
Hi Janet! Just a question - how are you holding your stuffed vine leaves together? are you using twine to hold them during the cooking period or another ...
1983
Gaylin Walli
iasmindecordoba
Jun 21, 2003 2:08 pm
... You know, I've had the same trouble and the way that has worked best for me is to wrap them like the local veterinary clinic wraps medical instruments in...
1984
asseri@...
asserri
Jun 22, 2003 2:56 pm
In a message dated 6/22/03 8:27:23 AM US Eastern Standard Time, ... Good morning, you can always tell who are friends who really love you. They will try ...
1985
sallygrain@...
sallygrain
Jun 22, 2003 5:15 pm
Hi To clarify: the text will be in both latin and English with alternative readings where there is ambiguity. It has to be said that there is quite a lot of ...
1986
lilinah@...
anahita_al_s...
Jun 23, 2003 4:14 pm
Date: Sun, 22 Jun 2003 10:56:09 EDT From: asseri@... Subject: grape leaves and a pondering ... When i have made them i do a few things that seem to work...
1987
channonm@...
Jun 23, 2003 8:02 pm
In a message dated 6/23/03 12:21:45 PM Eastern Daylight Time, ... I also add a heavy plate on top to keep them submersed and tight in the pan. I don't seem to...
1988
gkbagne
Jun 24, 2003 2:57 pm
From Lepella, to All Salvette! When I read this recepie, I just assumed it meant to pour the wine through charcoal to clarify out all the residue from the...
1989
aurelius tullius
aurelius_tullius@...
Jun 29, 2003 12:27 am
Hello all! This question is kind of off topic, but if you are part of this list, you obviously have some interest in Italy. My wife and I are going to Italy in...
1990
swans_cove
Jun 29, 2003 8:39 pm
Thanks to this wonderful list, I will be preparing moretum for a person in our group who is a devotee of Cybele. Looks wonderful, and I am sure she will be...
