Hello, this is the monthly Administrative refresh: Due to repeted spamming, new members are moderated until their first post on topic. To avoid virus...
Apicius@yahoogroups.com
Feb 2, 2006 2:41 am
2992
... Theo, I have your file. I have difficulty with your fonts, but that may be my fault. You have a very impressive list of cakes, but, from what I can read, I...
As far as I know the old Romans new only the Citron ("Citrus medica", see http://en.wikipedia.org/wiki/Citrus_medica). In the "Liber de Coquina" that has...
RM
apicius@...
Feb 4, 2006 10:25 pm
2994
I don't believe it is ever marketed as "lovage seed" in the US, probably because we are too unfamiliar with the word. Lovage seed is marketed in the us as...
CN·SALVIVS·ASTVR·OMNIBVS·S·P·D Since part of the objective of this mailing list (I guess) is to spread proper historical knowledge, I would like, with...
... medica", see ... court of ... lemons ... (citrangulum) ... European ... (cfr. ... perhaps in the ... Thank you, RM. The information from the Liber de...
... applesauce in a "stead" for Bletted Meldar. I am now having a crisis of faith in dumping it in a bowl and calling it good. Is there something else I...
The vinegar used in Apician recipes would have been red or white wine vinegar I take it? I don't suppose they had the white stuff we tend to use today in many...
I use red wine vinegar, because it just seems to be the most logical. In recipies where Giacosa says "And I cut out the vinegar, because I tried it and it was...
I've had this same question. I've used a combination of white wine and balsamic vinegar in the pine nut sauce (for hard boiled eggs.) It turns out really well,...
Further to the topic of the source of vinegar in the ancient world, vinegar was the product of grape juice fermenting in the presence of air. The available...
... and they had no balsamic vinegar since the real one comes from only one(!) company in Modena ... But they made vinegar (and wine) also from other fruits...
RM
apicius@...
Feb 21, 2006 5:56 pm
3003
... That's not true actually. Aceto balsamico tradizionale (the real stuff) comes from several producers in the Modena region and is only genuine if maked...
Caius Livius
caiuslivius@...
Feb 21, 2006 6:29 pm
3004
Hi all no one has mentioned the direct link between balsamic and defrutum/sapa. The former was probably made when boiled grape juice created in the Roman...
Hi Sally & all, o.k. but that seems to have been invented in the middle ages (and does not seem to have been so widespread there): ...
RM
apicius@...
Feb 21, 2006 10:50 pm
3006
Marco, you are right of course. It is not really a single company but a consortium of different vinegar makers in the Modena area ...
RM
apicius@...
Feb 21, 2006 11:06 pm
3007
Sally Grain wrote: "Also posca a mixture of soured wine (nearly vinegar) mixed with water as drink. Its pretty good on a hot day. Almost as good as ...
... they ... for the ... Here are my thoughts, Sally. In favour of the theory, no one in ancient sources describes how red wine is made (by allowing maceration...
Andrew says "Yes, 'black wine' is probably what we call red: it looks black in an earthenware cup, and not many Greeks or Romans had the chance to drink out of...
Hi all I was hoping you would respond. Andrew. I am on the siide of red and white. I do think the recipe in Bk 1 of Apicius is to make cloudy wine clear not...
Hi all, the technique of binding yeast (and other) particles in red wine with albumen is still used today. I think there was a variety of different wine...
RM
apicius@...
Feb 26, 2006 11:15 am
3012
... looks black ... to drink ... out of ... millenium ... indeed Greeks ... skill ... industry ... craftsmen ... vessels and ... By the ... able to ... Thanks,...
Hi all, as I wrote in my previous mail, Plinius said there are four colours: albus (white), fulvus (yellow), sanguineus (colour of blood), niger (black / dark ...
RM
apicius@...
Feb 28, 2006 7:23 am
3014
... if you ... It's still wet, though, isn't it? Andrew...
From the point of view of a physicist - yes, of course ... I think what's meant by "dry" is more the sensation a dry wine leaves on your tongue ... ;-) Best...
RM
apicius@...
Feb 28, 2006 5:43 pm
3016
Hello, this is the monthly Administrative refresh: Due to repeted spamming, new members are moderated until their first post on topic. To avoid virus...
Apicius@yahoogroups.com
Mar 2, 2006 2:48 am
3017
Well the subject of vinegar turned out to be quite interesting. I'm glad I asked about it. As for the balsamic vinegar, boiled or not, doesn't the term...
'Balsam' isn't added, it is naturally drawn through contact with the different wooden casks the vinegar is placed in. The extraction becomes ever more...
Caius Livius
caiuslivius@...
Mar 3, 2006 3:01 pm
3019
Ave, I portray a legionarre stationed in Britainnia in the 2nd Century. I am a hardcore auhtenticity guy and want to know what authentic marching rations...
*This message was transferred with a trial version of CommuniGate(tm) Pro* There is a book by Marcus Junkelmann called "Panis Militaris" concerning the food...
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
