This is the monthly Administrative refresh: To UNSUBSCRIBE from this list, send an empty message to: Apicius-unsubscribe@onelist.com To POST to the list, send...
640
jdm314@...
May 18, 2000 4:40 am
Just finished a pretty sucessful experiment with Apicius 301: Aliter dulcia: accipies similam, coques in aqua calida ita ut durrisimam pultem facias, deinde in...
641
Philip & Susan Troy
troy@...
May 18, 2000 11:34 am
... The basic method probably was, at the time, and still is, used in Provence to make panisse. These are normally, but not always, made with chick-pea flour,...
642
channonm@...
May 18, 2000 12:05 pm
In a message dated 5/18/00 12:40:59 AM Eastern Daylight Time, jdm314@... ... Congratulations on your success! I have always thought this recipe was...
643
maiersoft@...
May 18, 2000 8:20 pm
I have another theory: Since Apicius wrote <durissimam pultem facias> it seems to be similar to the <sfrappole> or <crescentine> which you can find in Italy....
644
Marco Berni
mberni@...
May 18, 2000 10:40 pm
"sfrappole" or more correctly frappe or chiaccere are a traditional carnevale (pre-lent) pastry in Italy. They are sold in all pasticcerie and made in most...
645
channonm@...
May 18, 2000 10:55 pm
In a message dated 5/18/00 6:42:39 PM Eastern Daylight Time, ... Rome. ... call ... Does anyone have any latin references to the two plants, scallions and ...
646
squashrot@...
May 18, 2000 11:32 pm
In a message dated 05/18/2000 6:42:54 PM Eastern Daylight Time, ... polenta ... Valete! I've seen it occasionally in American health foods stores....
647
Radar
correus@...
May 22, 2000 8:40 pm
Greetings! I hope everyone had a great week-end! I am bored here at work and thought I would say "Hi". I went to a local park at lunch time to read a Roman...
648
saltwnd@...
May 23, 2000 2:25 am
649
channonm@...
May 23, 2000 12:13 pm
In a message dated 5/22/00 4:40:41 PM Eastern Daylight Time, ... Unfortunately, I haven't had time to indulge in alot of my Roman research endeavors. Good luck...
650
Radar
correus@...
May 23, 2000 1:23 pm
Channon, I hope you didn't take offense! :( I really like your site. When I get homesick for Roman food (especially at work) I go to your site first! What I...
651
Will Aitchison
will@...
May 23, 2000 2:15 pm
Since things have been quiet in the group lately, I thought I'd veer (ever so slightly) off topic. I've put together a book of Roman quotations in English,...
652
Radar
correus@...
May 23, 2000 4:01 pm
Will, I would be very interested! Please send it! Larry ... __________________________________________________ Do You Yahoo!? Send instant messages & get...
653
Marco Berni
mberni@...
May 23, 2000 5:57 pm
Channon, My grammar may be at fault here in that I think you may have thought that the young garlic to which I refer is the plant that is called "Scallion"; in...
654
Radar
correus@...
May 23, 2000 6:04 pm
Greetings! Yes...it is me again & yes...I am STILL bored at work. I was just thing - how often do you all fix a Roman dish? Once, twice a week; more or less? ...
655
Radar
correus@...
May 23, 2000 7:16 pm
Greetings! I just found a new site I thought I would pass on to all of you. humanities.byu.edu/classes/ital420/index.html Pick any time period you want and...
656
Radar
correus@...
May 23, 2000 9:48 pm
Greetings! I belive I know what forcemeats are, however, I want to make sure. Could someone please explain them to me? Larry ...
657
channonm@...
May 23, 2000 10:28 pm
In a message dated 5/23/00 9:24:00 AM Eastern Daylight Time, ... Ummmmm, it's not my site so I have no reason to be offended. I'm glad you enjoy the site...
658
channonm@...
May 23, 2000 11:42 pm
In a message dated 5/23/00 3:43:36 PM Eastern Daylight Time, ... the ... the ... I was thinking of "shallots";, that taste like a cross between onion and ...
659
channonm@...
May 23, 2000 11:44 pm
In a message dated 5/23/00 5:50:00 PM Eastern Daylight Time, ... My understanding of them is that they are a sausage type food, stuffed generally into the...
660
channonm@...
May 23, 2000 11:48 pm
I too, would be interested in the work, and would give it my best review. I am not a latin scholar, but have been studying Roman cooking off and on for the...
661
Heather Moore
misenla@...
May 24, 2000 12:31 am
... And I as well. :)...
662
squashrot@...
May 24, 2000 12:53 am
In a message dated 05/23/2000 5:49:52 PM Eastern Daylight Time, ... Basically, a forcemeat is a stuffing. The 'meat' part of the word is from the older usage...
663
squashrot@...
May 24, 2000 1:01 am
In a message dated 05/23/2000 3:43:23 PM Eastern Daylight Time, ... Marco, Could you be talking about a sort of allium which resembles a large chive and tastes...
664
squashrot@...
May 24, 2000 1:03 am
In a message dated 05/23/2000 7:43:12 PM Eastern Daylight Time, ... verrrrrrry ... These are the "ramps" I mentioned in my previous posting. I didn't read this...
665
LrdRas@...
May 24, 2000 1:21 am
In a message dated 5/23/00 3:43:24 PM Eastern Daylight Time, mberni@... writes: << I do not know if there is a US name for the type of Garlic I am...
666
LrdRas@...
May 24, 2000 1:35 am
In a message dated 5/23/00 4:48:36 PM Eastern Daylight Time, correus@... writes: << humanities.byu.edu/classes/ital420/index.html >> Nice links site....
667
A. Antonacci
assuntin@...
May 24, 2000 4:12 am
remove my name from the list ... From: channonm@... To: Apicius@egroups.com Sent: Wednesday, May 24, 2000 12:28 AM Subject: Re: [Apicius] Bored at Work and...
668
A. Antonacci
assuntin@...
May 24, 2000 4:33 am
thhanks and sorry but I had my post so full that I could not understand sorry and write me again if you want thanks ... From: A. Antonacci To:...
