Go through the archives. ... From: myles kroll <kingofoceanna@...> Subject: Re: [Apicius] Hello all To: Apicius@yahoogroups.com Date: Monday, June 28,...
4756
myles kroll
kingofoceanna
Jun 28, 2010 7:07 pm
Hello, I cooked about 12 dishes when i lived in Seattle, but i wanted to find out if this group can send me new recipes. Can they do that or not? Plz let me...
4755
correus
Jun 28, 2010 12:35 pm
Hello Myles - If you want to talk about Roman food, cooking, and meals you have come to the right place. Go through the archives and you will see the variety...
4754
myles kroll
kingofoceanna
Jun 28, 2010 8:24 am
Hello all, I'm new to this yahoo club, and i was wondering if u all talked about roman meals, recipes and more or not. I do cooked lots of foods from the...
4753
Hilary Cool
hilary5399
Jun 27, 2010 12:48 pm
Personally I used the Maier translation when I was writing my Eating and Drinking book and found it most helpful because there was the parallel (Latin) text....
4752
RM
apicius@...
Jun 26, 2010 11:15 pm
There are some differences, yes. First of all: Gollmers translation is not really complete. He left out some recipes, e.g. in 7, 13, 1-9 and from the end of...
4751
Armand Marechal
ge349
Jun 26, 2010 5:26 pm
Salvete! For many years I`ve had a German translation by Robert Maier (Reclam). Now I stumbled over a German translation by Richard Gollmer. Are there any...
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Andrew Fenton
fentonaa
Jun 7, 2010 6:54 am
As an amateur charcutier who is fanatical about food safety, this strikes me as a case in which historical accuracy should probably take a backseat to safety....
4749
richard robinson
helmetwise
Jun 7, 2010 5:57 am
Thankyou Julien et al I was not aware that salting took so long I have a German friend that has said book and he is one of our organisers. Being German and a...
4748
Julien Courtois
ivlianvs
Jun 6, 2010 9:24 am
Hello You may want to check the Wikipedia article on curing : http://en.wikipedia.org/wiki/Curing_%28food_preservation%29 Salt is one possibility, but you may...
4747
Brent Nielsen
bnielsen51
Jun 4, 2010 7:45 am
Read Master and Commander by PAtrick Obrian, he also wrote a historical piece on the British Royal Navy including a chapter on ships bisquit and the...
4746
Lucia Clark
luciaclark
Jun 3, 2010 2:59 pm
Have you tried prosciutto? It is salt cured pork. I found a recipe by Cato the Elder on how to cure it. Of course it is a well known Italian cold cut so you...
4745
richard robinson
helmetwise
Jun 3, 2010 5:40 am
Hi some of us australian romans are planning a five day trek in our springtime (October) and are discussing how long corned beef keep before it goes wrong- and...
4744
James Matterer
jlmatterer
Jun 2, 2010 9:39 pm
http://johnsonlyryme.chat.ru...
4743
jdm314@...
jdm314
Apr 24, 2010 7:47 pm
不要谢谢. Allan, I think maybe your account has been hacked. Change your password! ... From: Allan Hunnicutt <allanhunni@...> To:...
4742
Allan Hunnicutt
allanhunni
Apr 24, 2010 7:35 pm
?→→∵■▼♀▽◇﹦﹦ 看得出這相片是你ㄉ學妹ㄇ 估計你看不出來;了 2010 4.25:3 [Non-text portions of this...
4741
Cathy Kaufman
ckkcuisine
Apr 18, 2010 10:24 pm
Hi all, I am doing some much needed de-accessioning of my library and have several volumes to sell that may be of interest to members of the listserv. Flower &...
4740
correus
Apr 3, 2010 2:24 am
Thank you!! This will help - I love 'experiments'. Correus ... From: lilinah@... <lilinah@...> Subject: Re: [Apicius] Sweet Raisin Wine...
4739
lilinah@...
anahita_al_s...
Apr 3, 2010 2:00 am
... Gosh, i dont remember. A lot of raisins and enough water... not just a few raisins in lot of water. I know that isnt much help. Probably one or two...
4738
correus
Apr 2, 2010 9:59 pm
Anahita - You wrote: "I found that soaking raisins in water over night, then squeezing the raisins a bit before removing them made a thick dark liquid that...
4737
correus
Apr 2, 2010 9:52 pm
SALVETE OMNES! Have any of you made the rissoles &/or forcemeats in Apicius? Since it is the Passover season I was looking at some Gefilte fish and this made...
4736
Phoenix
hail_isis
Mar 29, 2010 2:32 pm
If you are going to a Mediterranean/Middle Eastern store, pick up a bottle of pomegranate syrup, too. It is used in sauces and marinades as well as makes a...
4735
correus
Mar 29, 2010 1:35 pm
Nope.... ... From: Lucia Clark <luciaclark@...> Subject: RE: [Apicius] Re: Sweet Raisin Wine or Muscatel Substitute To: Apicius@yahoogroups.com ...
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Lucia Clark
luciaclark
Mar 29, 2010 1:06 pm
The cooking process allows the alcohol to evaporate, doesn't? _____ From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of Correus Sent:...
4733
correus
Mar 29, 2010 12:22 am
Thanks for the info. Yes - we need to avoid the alcohol due to age. ... From: Kallimachus <JimKollens@...> Subject: [Apicius] Re: Sweet Raisin Wine...
4732
kallimachus
Mar 28, 2010 11:47 pm
... The raisin wine used by the Catholics is, pardon the word, divine...but it is sinfully expensive. I know of no substitute. ... Yes the must is another...
4731
lilinah@...
anahita_al_s...
Mar 28, 2010 11:37 pm
From: Correus <correus@...> ... When i made must cakes i bought a bottle of must. It was rather small and very expensive. I found that soaking raisins in...
4730
correus
Mar 28, 2010 5:53 pm
You will enjoy it!!! Correus...
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correus
Mar 28, 2010 5:49 pm
SALVETE OMNES! I am in need of a substitute for sweet raisin wine or muscatel to be used in a Roman recipe. My 14 y/o niece really loves the Roman sweet cakes...
4728
Armand Marechal
ge349
Mar 28, 2010 4:55 pm
Patres matresque conscripti, about three months ago I prepared some garum following the method of Heinrich Wunderlich ...
