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Re: [Apicius] Digest Number 780

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  • jdm314@aol.com
    ... In fact cumin is much more Parthian than caraway. Dalby/Grainger suggest that was a Roman addition (if the dish was based on a Parthian recipe at all to
    Message 1 of 2 , Sep 5, 2004
      In a message dated 9/5/04 3:26:25 AM, allanhunni@... writes:


      > I've had friends ask me about a Roman cena, but I too have been too busy to
      > cook for friends. I tried a somewhat modified version of Parthian Chicken.
      > The recipe I have calls for caraway and black pepper. I have also added a bit
      > of cunin seed. I guess the Parthians didn't add cumin to it, but I can only
      > assume that they had the herb as I have read that even the Mesopotamians had
      > it. I should probably try the recipe as it is sometime without the cumin and
      > see how it tastes.
      >
      >
      In fact cumin is much more Parthian than caraway. Dalby/Grainger suggest that
      was a Roman addition (if the dish was based on a Parthian recipe at all to
      begin with). But it does taste good!


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