MILK OMELET: Take 4 eggs, 1/2 pint of milk and 1 ounce of olive oil, and mix well. Put a small amount of olive oil in a frying pan, heat it till it sizzles,...
2436
Master Huen
jlmatterer
Feb 10, 2005 5:26 am
THANKS! The recipe/redaction I have translates this as a "pancake." I knew it wasn't because of the ingredients, but I needed to see the original in English...
2437
Marco Berni
caius_livius
Feb 10, 2005 9:36 am
No, I am not, I do know the difference :-) Infact wild fennel to cultivated fennel is a good analogy to the differences between the sedano di montagna (lovage)...
2438
pmzaret@...
pmzaret
Feb 10, 2005 7:45 pm
Well, good luck. There's nothing like the last minute to get things done. The recipe title translates literally, "Egg Sponge with Milk". As you know when you...
2439
Robert Downie
castelrouge
Feb 10, 2005 9:27 pm
... Yay, I finally found it ! My Flower& Rosenbaum edition didn't list the same number, so I had to scan for it: Egg sponge with milk: Mix together 4 eggs,...
2440
medieval_man_inc@...
medieval_man...
Feb 11, 2005 12:08 pm
... Shape, species, taste, cost....
2441
medieval_man_inc@...
medieval_man...
Feb 11, 2005 1:19 pm
... following information is given concerning different types of pepper and when they were used and in favor...."Black pepper was know by the Greeks by the...
2442
sallygrain@...
sallygrain
Feb 12, 2005 10:58 am
Hi all Re long pepper: I have some obtained from a market in Tours in France. It was pretty musty and had little flavour, certainly not hot in any way...
2443
John & Tammy Olinger
lonestardefe...
Feb 12, 2005 8:50 pm
It seems to me that the heat (hotness?) of spice greatly depends on what you're used to. Between those thin red Chinese peppers our Kung Pow and the heaps of...
2444
Gwenhwyvar
gwynhwyvaer
Feb 13, 2005 9:54 pm
I have long pepper. What I was given was very pungent, "very" aromatic and mildly hot, however, it is a totally different sensation than black pepper, which I...
2445
medieval_man_inc@...
medieval_man...
Feb 15, 2005 6:20 am
... aromatic and mildly hot, however, it is a totally different sensation than black pepper, which I much prefer. I am not convinced that it is actually...
2446
lilinah@...
anahita_al_s...
Feb 16, 2005 7:09 am
From: sallygrain@... ... I bought some long pepper when i was in Morocco in the winter of 2000-2001. I moved a few months later and didn't have a permanent...
2447
pmzaret@...
conpara2
Feb 20, 2005 7:19 pm
For anyone interested in filling out their collection of cookbooks with redacted ancient Roman (and Greek) recipes, here's a list of the ones I have. Some of...
2448
pmzaret@...
conpara2
Feb 20, 2005 7:20 pm
I've found that if I leave all the ground up spices and herbs in Apicius sauces they usually come out the color of mud - quite unsightly. I've taken to boiling...
2449
pmzaret@...
conpara2
Feb 20, 2005 7:20 pm
I've found that if I leave all the ground up spices and herbs in Apicius sauces they usually come out the color of mud - quite unsightly. I've taken to boiling...
2450
pmzaret@...
conpara2
Feb 20, 2005 7:21 pm
I've had a lot of trouble switching my address to a new carrier. I'm just hoping this goes through and is acknowledged. Phil Z [Non-text portions of this...
2451
shavaylah
Feb 21, 2005 1:09 am
Please forgive the crossposting... I recently stumbled upon this page and was wondering if everyone is familiar with this site? or am I rediscovering the...
2452
sallygrain@...
sallygrain
Feb 21, 2005 12:02 pm
Hi all Re. sieving sauces. I dont think they sieved. I do understand your thinking and I had similar thoughts myself but there is no hint of it in Apicius...
2453
pmzaret@...
conpara2
Feb 21, 2005 10:22 pm
I've just gotten a spice grinder and I'm going to see if I can get better-looking results. Phil Z ... Hi all Re. sieving sauces. I dont think they sieved. I...
2454
Sheila Michaels
shemichaels@...
Feb 22, 2005 1:20 am
... Do this with cinnamon, cloves, cardamom, pepper, bay & what you like: add a bit to a very strong black tea, add warmed milk. Keep remainder for later use....
2455
lilinah@...
anahita_al_s...
Feb 22, 2005 3:51 am
From: "Shavaylah" <shavaylah@...> ... This is a GREAT website. Katzer is knowledgeable, and continues to do research to add to and improve what is...
2456
medieval_man_inc@...
medieval_man...
Feb 24, 2005 8:42 am
... till the ... hour. Then ... light-colored, ... like: add a ... later use. I reccomend not "boiling" your spices, but rather to Steep them. For best results...
2457
Allan Hunnicutt
allanhunni
Feb 27, 2005 8:42 am
Just reading Phil's posting. Thirty years certainly is an impressive amount of experience and commitment to a hobby. Having studied classical language must...
2458
Allan Hunnicutt
allanhunni
Feb 27, 2005 9:26 am
It was interesting to see references to galangal and cardomon. Near Shanghai I had a soup flavoured with galangal and I had "Galangal Chicken" in western...
2459
medieval_man_inc@...
medieval_man...
Feb 28, 2005 8:20 am
... Shanghai I had a soup flavoured with galangal and I had "Galangal Chicken" in western Guangdon province a few years back. This spice added much to the...
2460
pmzaret@...
conpara2
Feb 28, 2005 8:27 pm
Thanks for the advice.I've tried every cooking variation I could think of to produce palatable, attractive sauces. I was just in New York and went to the...
2461
pmzaret@...
conpara2
Feb 28, 2005 9:06 pm
There was a Roman restaurant in New York City - I believe it lasted about five years, and closed fairly recently. The name, unfortunately, escapes me. I think...
2462
Judith Lerner
jalwest16
Feb 28, 2005 10:58 pm
You're not dreaming. It was called the Forum of the Twelve Caesars and was founded by Jerome Brody who was the originator of Restaurants Associates in the...
2463
Cathy Kaufman
ckcuisine@...
Mar 1, 2005 12:02 am
Actually, the ancient Roman restaurant was called Cave Canum, located on NYC's lower east side in an old bath house complete with tiled swimming pool that...
2464
Sheila Michaels
shemichaels@...
Mar 1, 2005 6:12 am
... Ah, the Cave would have been in the late '80s, at least. In the early & mid-'80s it was still a very notorious bathhouse, frequented by no one who was...
