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Foodstuffs for the Roman Legionary in the field
#31
Yellow cheese<br>
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I do not have all the specifics but yellow cheese is modern.. color from food dye<br>
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FACTOID: From Cheese.net: Before the milk is set a colouring agent may be added to it, the most widely used one being annatto, a vegetable dye taken from a South American plant. This produces an amber orange-yellow colour.<br>
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I also understanbd that cheese can be made yellowish by cheddaring a smoked cheese curd. Cheddaring is a process that involves a cutting and stacking the curd numerous times over a set period of time before forming into a shape.. something like that.<br>
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Adding a yellow food dye skips that process.<br>
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Hibernicus<br>
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<p></p><i></i>
Hibernicus

LEGIO IX HISPANA, USA

You cannot dig ditches in a toga!

[url:194jujcw]http://www.legio-ix-hispana.org[/url]
A nationwide club with chapters across N America
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#32
I think the tripod got lost in the shuffle. We had a tripod copied from a Pompeii original; not too hard for a good ironsmith. Mark Morrow might take on the job if you give him exact specifications. <p>Legio XX<br>
Caput dolet, pedes fetent, Iesum non amo<br>
<br>
</p><i></i>
Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
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#33
GREGORY: Could you be quiet, please?<br>
JESUS: They shall have the earth...<br>
GREGORY: What was that?<br>
JESUS:...for their possession. How blest are those...<br>
MR. CHEEKY: I don't know. I was too busy talking to Big Nose.<br>
JESUS:...who hunger and thirst to see...<br>
MAN #1: I think it was 'Blessed are the cheesemakers.'<br>
JESUS:...right prevail.<br>
MRS. GREGORY: Ahh, what's so special about the cheesemakers? GREGORY: Well, obviously, this is not meant to be taken literally. It refers to any manufacturers of dairy products. <p></p><i></i>
Hibernicus

LEGIO IX HISPANA, USA

You cannot dig ditches in a toga!

[url:194jujcw]http://www.legio-ix-hispana.org[/url]
A nationwide club with chapters across N America
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#34
... and on garum - I have a bottle of Blue Dragon Fish Sauce, a Thai sauce used instead of soy sauce in most Thai dishes. Its great in fish curries!<br>
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I checked the ingredients: anchovy extract, salt, sugar.<br>
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That's my candidate for modern-day garum. Its pungent, sure, but I can take a spoon full! And it'd sure liven up some dry bread or crackers. <p></p><i></i>
~ Paul Elliott

The Last Legionary
This book details the lives of Late Roman legionaries garrisoned in Britain in 400AD. It covers everything from battle to rations, camp duties to clothing.
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#35
On Saturday I needed to get some food ready for a display up at Hadrian's Wall. My eventual list was:<br>
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Small round loaf<br>
Welsh Goat's Cheese<br>
English Apples<br>
German salami sausage<br>
2 x boiled hens eggs<br>
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If I'd had a container for sauce I would've taken up some garum too (Thai fish sauce).<br>
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I need some little clay or pottery containers that I can stopper for water, wine, oil and sauce. <p></p><i></i>
~ Paul Elliott

The Last Legionary
This book details the lives of Late Roman legionaries garrisoned in Britain in 400AD. It covers everything from battle to rations, camp duties to clothing.
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#36
Hello Caius/Thom here thankyou about the info about the tri-pod. What about a small cooking pot? Would that be possible from the same source. Would like to thank all people for their help on this matter Cheerscaius PS To save time this is my E-mail [email protected] If your friend would like to make one or sell one let me know ASAP please <p></p><i></i>
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#37
Here is the Modern one I use, turns out really nice and is simple, have
not done the Ancient one yet.....

Try the modern recipe for yourself, leave the ancient one for.....Thy Enemy?

Garum Fish Sauce Notes

As they are with modern Romans, sauces and marinades were an
essential element in ancient Roman cuisine. One of the most popular was
garum, a salty, aromatic, fish-based sauce. Like so many other Roman
treasures, it was borrowed from the ancient Greeks. Apicius used it in all
his recipes, and the poet Martial wrote of it: "Accept this exquisite garum,
a precious gift made with the first blood spilled from a living mackerel."


I won't recommend you try the ancient version (see below). Instead, try
the easier modern recipe.

Ancient Garum Recipe
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Use fatty fish, for example, sardines, and a well-sealed (pitched)
container with a 26-35 quart capacity. Add dried, aromatic herbs
possessing a strong flavor, such as dill, coriander, fennel, celery, mint,
oregano, and others, making a layer on the bottom of the container; then
put down a layer of fish (if small, leave them whole, if large, use pieces)
and over this, add a layer of salt two fingers high. Repeat these layers
until the container is filled. Let it rest for seven days in the sun. Then mix
the sauce daily for 20 days. After that, it becomes a liquid.

- Gargilius Martialis, De medicina et de virtute herbarum, reprinted from
A Taste of Ancient Rome


Modern Garum Recipe
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Cook a quart of grape juice, reducing it to one-tenth its original volume.
Dilute two tablespoons of anchovy paste in the concentrated juice and
mix in a pinch of oregano (Or Curry or Celery spice, or rosemary,
experiment) but DO NOT USE GRAPE PUNCH,use only Grape Juice!.
_________________
Vale, Bryan
(Titus Rustius Lupus)
Armatus Et Ebrius

LEG XXX, Ulpia Victrix
Ontario, Canada



Thanks for having patience with me...
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