356Re: [ByzantiumNovumCulture] "Taters 'n Peas" / Mustard; with Lady Amma's substtitutions and suggestions
- Sep 19, 2012Please don't stop sending things in! I'm sure this was a reply based on
his not seeing any other replies. I hope you'll continue to send things in
for The Basilica, Senator. I especially love the recipes!!! :)
On Sun, 09 Sep 2012 18:43:40 -0400, James Mathews <JLMTopog@...>
> Hrafn the Varangian;--
> I am well aware of what was available in Byzantium. As I mentioned to
> Lady Amma I suggested that some substitutions be made from her
> knowledge and skill at cooking. Since I have seen no evidence of your
> involvement in this area, I wonder at your authority to correct my
> efforts. Perhaps if you acquired all the information related to such
> rather than just a part of it, you would not have embarrassed yourself.
> I responded to Lady Amma's request with a recipe that I came up with,
> and asked for her substitutions for food not known in Byzantium.
> However, apparently in your eagerness to correct me you didn't get
> that part of it. Typical in people who try to embarrass others.
> I guess that I will not contribute further to Lady amma's "Bascilicum"
> as I am not eager to undergo such corrections from people who do not
> have the whole story.
> Marcus Audens
> On Sep 3, 2012, at 9:10 PM, Hrafn the Varangian wrote:
>> One problem: potatoes were unknown to the Romans and Byzantines.
>> They would come to Europe from South America in the New World.
>> --- In ByzantiumNovumCulture@yahoogroups.com, 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
>> > 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
>> > 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
>> > 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
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