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Food sub-forum
#1
With regards to past (long-forgotten) and present discussions such as these: http://www.romanarmy.com/rat/viewtopic.php?t=4741 , these: http://www.romanarmy.com/rat/viewtopic.php?t=6400 or these: http://www.romanarmy.com/rat/viewtopic. ... ight=garum and these: http://www.romanarmy.com/rat/viewtopic. ... ight=garum , would it be a wise idea to create a food sub-section (like the sub-sections in the Marketing section)?

A place for recipies and other discussions that won't be lost amongst dozens of pages with discussions about similar topics?

I know of several groups that have already experimented with food and have lots of recipies on their website (I know because I've collected many of these).

Let me hear what you think.
Robert Vermaat
MODERATOR
FECTIO Late Romans
THE CAUSE OF WAR MUST BE JUST
(Maurikios-Strategikon, book VIII.2: Maxim 12)
[Image: artgroepbutton.jpg]
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#2
Hey, I'd be all for it. But then, it's my hobby horse.
Der Kessel ist voll Bärks!

Volker Bach
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#3
I'd be for it ,too.
The other recent food thread
seems a great success.
Andy Booker

Gaivs Antonivs Satvrninvs

Andronikos of Athens
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#4
Good idea, Robert! Big Grin
I am totally inept in cooking but I keep on collecting as many Roman (and late Mediaeval) food recipes as possible). Specially when they are 'translated' for modern use! :wink:

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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#5
Sounds good to me - I've had great fun with Roman cookery in the past. It would be nice to discuss it with like-minded people.

(We also need a 'licking lips' smilie :o )
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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#6
I agree with the need of such a thread.
Question: ancient Greek food and natiola delicasies will be contained there too?
Kind regards
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#7
Sure! I'd love it.

BTW - I just made a Chicken ala Fronto for the family with mixed results. Some loved it, others hated it. Mayber there are some better recipes?

Travis
Theodoros of Smyrna (Byzantine name)
aka Travis Lee Clark (21st C. American name)

Moderator, RAT

Rules for RAT:
<a class="postlink" href="http://www.romanarmy.com/rat/viewtopic.php?Rules">http://www.romanarmy.com/rat/viewtopic.php?Rules for posting

Oh! and the Toledo helmet .... oh hell, forget it. :? <img src="{SMILIES_PATH}/icon_confused.gif" alt=":?" title="Confused" />:?
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#8
Yup - Chicken al al Fronto can be a bit bitter. Try this instead:

PARTHIAN CHICKEN WITH HONEYED MUSHROOMS

PARTHIAN CHICKEN
4 pieces Chicken (Breast or Leg)
Ground black pepper
6 fl oz (3/4 cup or 170ml) red wine
2 tablespoons (30ml) liquamen (Vietnamese nuoc mam/Thai nam pla)
½ teaspoon Asafoetida powder/5 drops Asafoetida tincture
2 teaspoons chopped fresh lovage/celery leaf
2 teaspoons caraway seeds

Place the chicken in a casserole dish and sprinkle liberally with pepper. Combine the other ingredients and pour over the chicken. Cover and bake in a pre-heated oven at 190°C (375°F/Gas Mark 5) for 1 hour. Half way through cooking, remove the lid to brown the chicken. In the meantime, prepare the mushrooms (see below). Serve with a little of the sauce.

HONEYED MUSHROOMS
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) liquamen
1 tablespoon (15ml/30g) honey
2 teaspoons chopped fresh lovage/celery leaf
½ teaspoon ground black pepper
8oz (225g) large, open mushrooms

Thickly slice the mushrooms. Combine the oil, liquamen and honey in a saucepan and bring to the boil. Add the pepper, lovage and mushrooms. Cook out briskly so that the sauce gives a natural glaze to the mushrooms. Serve with the chicken.

Because I couldn’t get proper liquamen at the time I first tried it I used Blue Dragon Oyster and Spring Onion sauce – less authentic, but it worked well. If you use celery leaf, you can quickly fry the celery itself as an extra. The recipe (separate recipes from Dalby and Grainger, The Classical Cookbook, and originally from Apicius) went down very well indeed with my Bible Study group...
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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#9
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
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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#10
GREAT idea to have a food thread-here here!
Quote:Where do you get the Asafoetida from?
I am not sure where to buy it in your country, Aitor-I've been able to find asfoetida (Ferula foetida) at most health food stores here in the Eastern US which have an herb room where herbs are sold in bulk. Perhaps you would find it at an herbalist's shop. It's used in Ayurvedic cooking (Ayurveda=1000's years old East Indian art of medicine)and is an ingredient that is added to aid in digestion by reducing gas and flatulence in the body. It is completely safe and also used for babies and small children who have colic.
Saluti, Love and Light
Iulia Cassia Vegetia
a.k.a Julia Passamonti-Colamartino
Legio III Cyrenaica
Maker of Amphorae
<a class="postlink" href="http://venetiancat.com">http://venetiancat.com
Once I learned to herd cats, I realized that ANYTHING is possible..."
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#11
Thanks, Iulia! Big Grin
I'm thinking about persuading my wife of cooking that recipe (at least now I've got fish sauce! 8) )

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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#12
*waves magical ladle*

*Poof*

A food sub-forum has appeared...
Robert/Aitor, will you move appropriate older threads there?
Greets!

Jasper Oorthuys
Webmaster & Editor, Ancient Warfare magazine
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#13
You're most welcome Aitor. What time is dinner? :lol:
While I'm here, I may as well post a fabulous octopus recipe made by boiling it in oil. I am not exactly sure of the recipe's date-iI think 1400AD, but it is very similar to many ancient recipes I have read, so it may have its origins there. Garum also makes a wonderful condiment for this.

BABY OCTOPUS Recipe from Italy-c 1400 AD

For those daring enough to try it (and if you like calamari, these are to DIE for)
here's the recipe: Cooking time: 1 hour Serves 2

2 1 lb packages frozen baby octopus (you can use bigger octopii, but they're a lot tougher) well washed
10 black olives, sliced (or a small can of sliced black olives)
1 tsp capers (not sure if these were used by the ancient Romans or not)
1 handful fresh chopped Italian parsley
2-3 TBSP Extra Virgin olive oil
1 clove fresh garlic
cayenne pepper to taste (you can substitute black pepper-the Romans used tons of it)

Put olive oil in pot, put heat on mediumheat, and brown clove of garlic in olive oil, taking care not to burn the oil. Discard clove.

Place well washed octopii head down in pot. COVER pot, and cook for 1/2 hour over low heat.

After 1/2 hour, add capers and olives. Cover and cook ANOTHER 1/2 hour.

Turn off. Add pepper to taste.. THAT'S IT!
Buon Appetito!

[Image: th_9-in-ItalianClayCookpot4-Ba.jpg]
Saluti, Love and Light
Iulia Cassia Vegetia
a.k.a Julia Passamonti-Colamartino
Legio III Cyrenaica
Maker of Amphorae
<a class="postlink" href="http://venetiancat.com">http://venetiancat.com
Once I learned to herd cats, I realized that ANYTHING is possible..."
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#14
My husband Dino and I bought this cookpot in Italy 3 years ago and I FINALLY have learned to make them so that they don't crack, so if anyone is interested, I can make one. It is 10cm. tall (exclusive of lid) x 25 cm. in diameter. (3.5 inches tall x 9.5 inches diameter)
(See thread : http://www.romanarmy.com/rat/viewtopic.php?t=6472 )

[Image: th_9-in-ItalianClayCookpot.jpg]
[Image: th_9-in-ItalianClayCookpot2.jpg]
[Image: th_9-in-ItalianClayCookpot3-Ba.jpg]
Saluti, Love and Light
Iulia Cassia Vegetia
a.k.a Julia Passamonti-Colamartino
Legio III Cyrenaica
Maker of Amphorae
<a class="postlink" href="http://venetiancat.com">http://venetiancat.com
Once I learned to herd cats, I realized that ANYTHING is possible..."
Reply
#15
Wow, what a response! :oops:

Quote:Question: ancient Greek food and natiola delicasies will be contained there too?
But of course! Big Grin
Robert Vermaat
MODERATOR
FECTIO Late Romans
THE CAUSE OF WAR MUST BE JUST
(Maurikios-Strategikon, book VIII.2: Maxim 12)
[Image: artgroepbutton.jpg]
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