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Food sub-forum
#16
Quote:Robert/Aitor, will you move appropriate older threads there?
I've moved a couple of items...
Robert Vermaat
MODERATOR
FECTIO Late Romans
THE CAUSE OF WAR MUST BE JUST
(Maurikios-Strategikon, book VIII.2: Maxim 12)
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#17
Many thanks, Robert! Big Grin
I've had only time to move a couple of them before I've left for home...

Aitor
It\'s all an accident, an accident of hands. Mine, others, all without mind, from one extreme to another, but neither works nor will ever.

Rolf Steiner
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#18
Quote:Carus,
Where do you get the Asafoetida from? Confusedhock:
And...
Sorry but we're trying to enforce the ole' rule on putting at least your first name on the posts... :wink:

Aitor

Sorry! :oops:

Asafoetida is known as Hing to the Indians. It should be available at Indian food shops, and probably many spice shops as well. However, I got mine through the internet at wholesale price.

David.
Carus Andiae - David Woodall

"The greatest military machine in the history of the universe..."
"What is - the Daleks?"
"No... the Romans!" - Doctor Who: The Pandorica Opens
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#19
My mum (expert mediaeval cuisine re-enactress) used to cook an old Catalan dish: lil octopusses in chocolate sauce... of course it's post mediaeval... but delicious! The sause taste was similar to the Mexican Mole poblano that also has chocolate.
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Ivan Perelló
[size=150:iu1l6t4o]Credo in Spatham, Corvus sum bellorum[/size]
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#20
Many thanks, David! Big Grin

Aitor
It\'s all an accident, an accident of hands. Mine, others, all without mind, from one extreme to another, but neither works nor will ever.

Rolf Steiner
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#21
Okroska (Ancient slavonic courtecy of my wife).

For 4 persons. Please choose meats without fat and use NO mixer.

well boiled tongue of veal and bovine
2-2.5 lt kvass (alcachol free traditional russian beer) reminicent of viking skyrr.
2-3 small cucambers
150 gr small green onions
2-3 hardboiled eggs
3/4 smitana fine milk cream
Salt, sugar, mustard, parsley
SMITANA= fine 1st quality milk cream

Cut bolid meats and cucamber in cubes
Mush green onions with salt until they give thei juice and nade paste.
Cut the white of the eggs in extra small pieces.
Mush the egg yolk with salt and mustard.
Mix smitana sauce with onion mush and the white of the egg.
Dilute with kvass.
Then add meat and cucamber cubes.
Mix well and serve.

In the summer you may want ot add crushed ice.

Enjoy!
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