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349Re: [ByzantiumNovumCulture] Potato Substitution / Stinging Nettles

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  • Amma Doukaina
    Sep 4, 2012
    • 0 Attachment
      Indeed! Where was my brain!?!? I will add in the substitution
      possibilities! My apologies!

      Amma

      On Tue, 04 Sep 2012 13:55:38 -0400, James Mathews <JLMTopog@...>
      wrote:

      > Lady Amma;
      >
      > As I mentioned in the below recioe, Substitutions are encouraged for
      > the recipe. I am aware that potatoes were not used in the Byzantine
      > Times, however, what would have been a suitable substtitute?
      > Turnips?, Beetroot?, Carrot?, Parsnip?, Taro?, Flower Bulb?,
      > Artichoke?, Cardoon?, Leek?, Courgettes?, Cabbage?, Cauliflower?,
      > Broccoli?, Brussel Sprouts?, or Mushrooms?
      >
      > Here s another recipe that you can use:
      >
      > Patina of Stinging Nettles
      >
      > Use only the light green shoots that grow in the Spring, and later in
      > the year when the plant has been cut back.
      >
      > Aspicius wrote:
      >
      > "Pluck the wild stinging nettle when the sun is in the sign of the ram
      > and use against sickness as you wish. (Ap. 102)
      >
      > He also gives a recipe:
      >
      > Warm or cold patina of stinging nettle: Take the stinging nettles,
      > wash them, allow to drain and leave to dry on a board. Chop finely.
      > Grind 6.8 grams of pepper, moisten with garum and stir. Add 90 ml of
      > garum and 164ml of oil. Bring to a boil in a pot. Once it has
      > boiled, remove from pot and leave to cool. Then oil a patina pan.
      > Break 8 eggs and beat them. Put everything in the patina pan and
      > place in the hot ashes so that it is heated both above and below.
      > When it is cooked, sprinkle ground pepper over it and serve.
      >
      > Respectfully;
      >
      > Marcus Audens
      >
      >
      >
      >
      > On Sep 3, 2012, at 9:35 PM, Amma Doukaina wrote:
      >
      >> Since potatoes weren't part of the Byzantine diet, I think I'll keep
      >> that
      >> one out, but I will add in that mustard recipe!
      >> Thank you! I'm going to have to try to make that mustard!
      >>
      >> Amma
      >>
      >>
      >> On Mon, 03 Sep 2012 16:37:24 -0400, James Mathews <JLMTopog@...
      >> >
      >> wrote:
      >>
      >>> Lady Amma;
      >>>
      >>> In response to your request for something to put into the "Basilica"
      >>> newsletter, I will be pleased to share my recently developed recipe
      >>> which is really good (in my view ) at any meal:
      >>>
      >>> "Taters 'n Peas"
      >>> --Three medium potatoes peeled and sliced (1/4" thick);
      >>> --Three cups of fresh peas;
      >>> --One cup of onions sliced small;
      >>> --Two cups of pork or fowl gravy;
      >>> --Three tablespoons of margarine, oil, or butter;
      >>> --Salt and Pepper to taste;
      >>> --Water to cover the mixture;
      >>>
      >>> Put the Potatoes and Onions in a medium sized oven-safe bowl, add the
      >>> peas, and add water to cover the potato / pea mixture. Add the oil
      >>> and the gravy. Salt and Pepper to taste and stir until well mixed.
      >>> Put in the heated oven (hot enough to boil water) for 15 minutes
      >>> loosely covered with a dish (saucer). Put the bowl on a plate as the
      >>> mixture has a tendency to expand when heated. After the 10 minutes
      >>> remove from the oven, and wrap the bowl and saucer in a towel and
      >>> leave for four hours. This will finish bringing the potatoes and
      >>> peas
      >>> to the right consistency. Serve with your favorite meat and salad.
      >>>
      >>> I like three slices of corned beef, with mustard and a small Cob
      >>> Salad, sweet wine vinaigrette, together with grape juice (or wine).
      >>>
      >>> Suitable Substitutions are encouraged for the above recipe as
      >>> desired. You may use either or both of these recipes.
      >>> ==============
      >>>
      >>> Mustard (sinapi):
      >>>
      >>> Just as it does today, the word mustard referred to the plant, its
      >>> seeds, and the hot / spicy sauce made from them. The romans made
      >>> mustard much as we do:
      >>>
      >>> Mustard seed is carefully cleaned and sieved. Then the seed is
      >>> washed in cold water and soaked for two hours. It is then taken out
      >>> and the water is squeezed out by hand. Put the seed into a new or
      >>> cleaned mortar and pound it with a pestle. When the mustard is
      >>> finely ground, put it in the middle of the mortar and press it down
      >>> with the palm of the hand. Once it has been pressed flat, make
      >>> some incisions in it.
      >>> Place
      >>> a few burning coals on top of it, and pour over soda water, to draw
      >>> out the bitterness and pallor from the mustard. Then lift the mortar
      >>> and pour out the soda water. Add strong vinegar and mix it through
      >>> the mustard with the mortar.
      >>>
      >>> Columella recommends that the mustard be mixed with ground almonds
      >>> and
      >>> pine kernels.
      >>>
      >>> --Reference:--
      >>> Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
      >>> Rome," (U of Chicago Press -- 1994), Page 160
      >>>
      >>> Respectfully;
      >>>
      >>> Marcus Audens
      >>>
      >>>
      >>>
      >>>
      >>
      >>
      >> --
      >> Vocatus atque non vocatus, Deus aderit.
      >>
      >>
      >> Hestia, you who tend the holy house of the lord Apollo, the Far-
      >> shooter at
      >> goodly Pytho, with soft oil dripping ever from your locks, come now
      >> into
      >> this house, come, having one mind with Zeus the all-wise, draw near,
      >> and
      >> withal bestow grace upon my song.
      >> -Homer- Hymn 24 to Hestia
      >>
      >>
      >> ------------------------------------
      >>
      >> Yahoo! Groups Links
      >>
      >>
      >>
      >


      --
      Vocatus atque non vocatus, Deus aderit.


      Hestia, you who tend the holy house of the lord Apollo, the Far-shooter at
      goodly Pytho, with soft oil dripping ever from your locks, come now into
      this house, come, having one mind with Zeus the all-wise, draw near, and
      withal bestow grace upon my song.
      -Homer- Hymn 24 to Hestia
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