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Ancient Greek food
#16
Think I agree with Volker's post here.
Also ingrdients and cooking type were to make the meal to last and give the individual the sence of being full.
If you kindly bear with me, I am tranlslating two recipies -one civilian, one military that cna keep you with only one meal for 12 to 14 hours.
Post to follow.
Kind regards
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#17
As promished....

Food supplement by Filon Vyzantios
(1 kilogram(kg) = 1000 grams(gr) aproximately 2.2 pounds)

3.5 kg sesame
1300 gr honey
900 gr olive oil
900 gr almonds
1300 gr scilles (kind of green onion)

Clean well the scilles and make them paste with a cedar stick.
Mix this paste in the coocking pot with honey and olive oil.
Stir continuesly over low fire.
When it reaches the boiling point add sesame and almonds
Keep strirng in low fire and just before solidify make 100 gr bars
Issue two per day. One in the morning, one in the afternoon.
The product does not create thirst. Without the scilles and olive oil, survives in modern Greece under the name pasteli.

Homer in ODYSSY mentioned cured meats.
Epicharmos of Kos gives a recipy for making SALAMIS or SALAMIDA.
Says origin is Salmis of Cyprus. Did any body say salami?
Cold processes cured meats are mentioned in Aristophanes HIPPEIS(horsemen) under the term orya.
Plato in his Gialog Gorgias(518b) mentions "baker's manual" of Thearion of
Athens and "Pastry Manyal" of Xrysippos of Tyana.


Kind regards
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#18
Thanks, Stefanos,

How old is that recipe for Ancient Greek "Waybread"?

I think we would call the green onions "scallions".

We had thought that salami-type sausages were available. Do you know of any description of their appearance - length, thickness?
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#19
Oh! The "Waybread" is gluten-free! Very useful. Also, dairy and meat- free, although that last is what I DON'T like about it!
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#20
Stefanos,

How do you make the onions into a paste? I'm seriously thinking of trying that recipe out. Besides, it will be easier to grab one of those bars and eat it in the car on my way to school than to try and fix something in the morning (which rarely happens as it is, and I just grab some grapefruit juice between classes). Anywho, I'm going to give it a shot once I can find out how to make onions into a paste with only a stick....

Cheers,
Adam
Gaius Opius Fugi (Adam Cripps)
Moderator, Roman Army Talkv2
Forum Rules: http://www.ancient-warfare.org/index.php...view=rules
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#21
Ave,Gaius Opius.

In lieu of the cedar stick you
could try a chef's mortar and pestle.
If I were making a paste of this
I would use a little olive oil,
not too much, just enough to "grease the skids"
so to speak, then continue with the recipe.
You may lose a little flavor without the cedar,though.

Reminds me of granola bars(with onions..) Smile
Andy Booker

Gaivs Antonivs Satvrninvs

Andronikos of Athens
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#22
Thanks for correcting my terrible english Andy.
I didn know the term "chef's mortar and pestl".
Please bear with me for the civilian recipy.
I also used the french term for green onions so Paul's term "scallions" is more correct. The materials are mentioned by Arrian in Pentapotamia (5 rivers) modern Panjab. So this "waybread" was knon in the late classic period.
Kind regards
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#23
Andy,

Thanks for the tip. I figured I would have to add something to make it "pasty." If these things turn out good, then I know what I'll be surviving on during college (these things are cheap, easy, and supposedly keep you filled up.....can't beat that). So I just grind up the scallions, add some olive oil, make it into a nice paste, then follow the recipe? It's almost too easy....I'll probably find a way to mess it up somewhere...

Cheers,
Adam
Gaius Opius Fugi (Adam Cripps)
Moderator, Roman Army Talkv2
Forum Rules: http://www.ancient-warfare.org/index.php...view=rules
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#24
You can start a bussiness perhaps.
Check with you fellow students in marketing.
Present it as a diet for ladies worring about their figure.
The possibilities are endless...
Ancient Greece always is a good marketing aid...
Best regards
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#25
Stefanos,Greetings!

Actually I hadn't noticed anything wrong
with your English but since I'm a bit of
a chef ,just offering Gaius Opius a way of
making a paste from onions.
Honestly, other than the green onions(scallions)
and olive oil I've had a "health bar" with these ingredients.
very tasty.

Glad if I helped though.
Good luck Adam.
Andy Booker

Gaivs Antonivs Satvrninvs

Andronikos of Athens
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#26
Stefanos,

I would totally sell them at school, if only I wouldn't get arrested! I'm thinking they might help my diet plan out some. This morning really got me interested in making these things, as my alarm didn't go off and I had 10 minutes to dressed and to school. Always fun. I'll let you know how they turn out (I'm thinking I might have some time to make a batch this weekend).

Oh, on a side note, my humanities teacher bought me a book on Ancient Greek (the language). I had told her I was trying to learn the basics before Watford, and so she got me the book as a "thank you" for a CD of Ancient Greek music I got her. Anyway, I think it is going to help a lot.

Andy,

Thanks again for the tip on making it up into a paste. I'm really looking forward to giving these a try. I wonder what honey and olive oil taste like together? I've had them seperate, but don't think I've ever mixed them. It's going to be fun and interesting.

Cheers,
Adam
Gaius Opius Fugi (Adam Cripps)
Moderator, Roman Army Talkv2
Forum Rules: http://www.ancient-warfare.org/index.php...view=rules
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#27
Adam,
If you use regular olive oil,
meaning NOT extra virgin,
it should be milder.
(olive oil is rated by virgin,extra virgin,etc.
and you can tell by color. The darker the oil
the stronger the flavor. Good luck!
I may try it myself this weekend. Smile
Andy Booker

Gaivs Antonivs Satvrninvs

Andronikos of Athens
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#28
Khairete,
I have the olive oil and honey already, maybe some flaked almond lurking, would Tahini be a good subsitue for the sesame?
I feel hungry just looking at this....
regards
Arthes
Cristina
The Hoplite Association
[url:n2diviuq]http://www.hoplites.org[/url]
The enemy is less likely to get wind of an advance of cavalry, if the orders for march were passed from mouth to mouth rather than announced by voice of herald, or public notice. Xenophon
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#29
Andy,

Thanks for the tip on the olive oil! I'll probably go for the lightest stuff I can find, as I am still trying to acquire the taste of olives. I'm thinking Sunday afternoon/evening might be a good time to experiment with this. Thanks again for the help.

Cheers,
Adam
Gaius Opius Fugi (Adam Cripps)
Moderator, Roman Army Talkv2
Forum Rules: http://www.ancient-warfare.org/index.php...view=rules
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#30
Quote:Andy,

Thanks for the tip on the olive oil! I'll probably go for the lightest stuff I can find, as I am still trying to acquire the taste of olives.

This is probably more accurate, anyway. The ancients appreciated light olive oils with little scent or flavour as bases for spices or herbs (cheap ones were characterised as opaque and smelly) while moderns tend to relish the olive taste in expensive oils.

I think the Romans would have appreciated canola oil Smile
Der Kessel ist voll Bärks!

Volker Bach
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