tag:blogger.com,1999:blog-285274386924865021.comments2024-01-27T08:40:56.156+00:00Pass the GarumNeillhttp://www.blogger.com/profile/13650697336655938430noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-285274386924865021.post-83150960483326558572015-04-02T19:36:11.972+01:002015-04-02T19:36:11.972+01:00Warfare is a fascinating subject. Despite the dubi...Warfare is a fascinating subject. Despite the dubious morality of using violence to achieve personal or political aims. It remains that conflict has been used to do just that throughout recorded history.<br /><br />Your article is very well done, a good read.GREAT MILITARY BATTLEShttps://www.blogger.com/profile/01861516378064000468noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-31455846172280111242015-03-16T22:31:16.124+00:002015-03-16T22:31:16.124+00:00Usually you can't! It's a case of trying b...Usually you can't! It's a case of trying both and seeing which lends itself best to the dish.Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-69544460951140309672015-03-12T20:15:42.277+00:002015-03-12T20:15:42.277+00:00How can you tell when the author is calling for a ...How can you tell when the author is calling for a fresh or dried herb? I see coriander is called for but no indication as to weather or not it's fresh or dried. Does the Latin differentiate between fresh or seed/dried on other recipes or is is indicated in the text?Brianhttps://www.blogger.com/profile/04195679204000324271noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-84825259707005384522015-03-06T09:48:43.446+00:002015-03-06T09:48:43.446+00:00There'll be plenty of new recipes to see too! ...There'll be plenty of new recipes to see too! So, pour a glass of posca and see you at the new place! <a href="http://rollovergoldira.net/" rel="nofollow">Discover More Here</a><br />jadehttps://www.blogger.com/profile/13835847777966515522noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-260844705870472222015-02-22T00:35:54.364+00:002015-02-22T00:35:54.364+00:00RSS feed added!RSS feed added!Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-76504027089587357192015-02-21T13:31:04.107+00:002015-02-21T13:31:04.107+00:00I'm setting one up and will add the details to...I'm setting one up and will add the details to this post :)Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-7206459256107486152015-02-21T02:15:49.832+00:002015-02-21T02:15:49.832+00:00Will there be an RSS feed with the new site? Will ...Will there be an RSS feed with the new site? Will it be necessary to migrate the RSS address?DrGaellonhttps://www.blogger.com/profile/06494901709464910726noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-14478392278689057952015-02-18T15:41:12.027+00:002015-02-18T15:41:12.027+00:00Rice was known to the Greeks and Romans (Alexander...Rice was known to the Greeks and Romans (Alexander encountered it on his adventures), but it wasn't commonly eaten - it was more medicinal than anything else. Nothing to stop you trying it though, and I do think the slow cooker would work wonders.Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-84714967484014397842015-02-09T01:31:49.344+00:002015-02-09T01:31:49.344+00:00This looks like a good one for the slow cooker! Ha...This looks like a good one for the slow cooker! Have done something similar with chicken or pork and a bottle of slasa (yum). Do you suppose they might have had this with rice?mamafroghttps://www.blogger.com/profile/13215031912797290210noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-76469720128425793012015-02-02T06:47:24.980+00:002015-02-02T06:47:24.980+00:00No it was good, might be because I mixed some thin...No it was good, might be because I mixed some things when trying to scale up for two glasses. I'll be serving this to friends from now on. I used a Chablis white wine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-89448875198753794132015-02-01T12:13:52.142+00:002015-02-01T12:13:52.142+00:00Not too sweet?Not too sweet?Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-24479808204454420082015-01-31T21:31:23.918+00:002015-01-31T21:31:23.918+00:00I just took a first sip of my own brew; it's a...I just took a first sip of my own brew; it's amazing! Thanks for the recipe Neill!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-58390435971574055002015-01-19T07:26:19.519+00:002015-01-19T07:26:19.519+00:00Hi Cathy - I typically use a combination of transl...Hi Cathy - I typically use a combination of translations, but always start with that on Lacus Curtius, checked against the Latin original.Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-54646666619129702372015-01-11T17:50:51.305+00:002015-01-11T17:50:51.305+00:00Which translation of Apicius did you use? If it&#...Which translation of Apicius did you use? If it's one I have, I'll have to look for the recipe. Thanks.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-90972714605100514772014-12-24T18:43:21.787+00:002014-12-24T18:43:21.787+00:00A hint of it, but not too much! I chose to includ...A hint of it, but not too much! I chose to include that instead of mastic because I didn't want an overpowering liquorice flavour. Saffron really is the stand out flavour here - that and sweetness.Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-46463352862061282812014-12-24T12:34:46.305+00:002014-12-24T12:34:46.305+00:00This looks delicious! Does the fennel give it a li...This looks delicious! Does the fennel give it a liquorice flavour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-75066068411726370922014-11-25T17:21:38.668+00:002014-11-25T17:21:38.668+00:00Great to see a new article. Don't leave us! :)...Great to see a new article. Don't leave us! :)Go cat, go!https://www.blogger.com/profile/15532788594238877937noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-37409887353898383842014-11-21T22:28:19.981+00:002014-11-21T22:28:19.981+00:00I am also happy you are back. I've managed to ...I am also happy you are back. I've managed to bake bucellatum following your recipe, and I can agree that it is suprisingly tasty considering its simplicity. I don't know how authentic it is but I've used one half regular whole wheat and one half whole rye flour for the dough. The only problem is that its truly rock-hard (maybe next time I will make them a little bit thinner similary to civil war hardtack), so If someone in your family got new a denture its an excellent way to thest its durability :)BBhttps://www.blogger.com/profile/04272033885480819846noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-91620886303458390872014-10-25T13:31:59.371+01:002014-10-25T13:31:59.371+01:00Love your blog happy you're backLove your blog happy you're backMassimohttps://www.blogger.com/profile/14718796918936497242noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-66252512509199110242014-10-25T05:27:57.499+01:002014-10-25T05:27:57.499+01:00Even today, Tuscan breads are often made with litt...Even today, Tuscan breads are often made with little or no salt. It definitely tastes very different! I don't recall where Pliny came from, but I wonder if he wasn't from that area.DrGaellonhttps://www.blogger.com/profile/06494901709464910726noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-71281640258379099762014-10-25T05:25:33.574+01:002014-10-25T05:25:33.574+01:00In place of an "earthenware lid," you ca...In place of an "earthenware lid," you can use a shallow terra cotta flowerpot (the drainage base of a large pot is usually the perfect size). You can obtain one at almost any hardware store; just use a new one and dedicate it for the kitchen!DrGaellonhttps://www.blogger.com/profile/06494901709464910726noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-70372771757561343042014-10-25T05:21:35.305+01:002014-10-25T05:21:35.305+01:00I think sekanjabin usually steeps an herb of some ...I think sekanjabin usually steeps an herb of some kind in hot water/syrup - the recipe I learned combines sugar, water, and mint over heat, then adds red wine vinegar off-heat after the mint is removed. I've also had thyme, lavendar, and basil sekanjabins.DrGaellonhttps://www.blogger.com/profile/06494901709464910726noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-88702555700232655792014-10-10T13:39:47.174+01:002014-10-10T13:39:47.174+01:00missing your blogposts! are you still cooking? :-)...missing your blogposts! are you still cooking? :-)Agihttps://www.blogger.com/profile/04576094535326071582noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-49491984757623929712014-09-07T02:31:54.293+01:002014-09-07T02:31:54.293+01:00There was a recent "My Grandmother's Ravi...There was a recent "My Grandmother's Ravioli" episode where a drink was served which had the ingredients vinegar, shiso leaves and sweetener. Water was not mentioned. I wonder what kind of vinegar it was....Anonymoushttps://www.blogger.com/profile/10707752622459486940noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-65145802542802627702014-05-13T10:49:06.463+01:002014-05-13T10:49:06.463+01:00New World beans, but I guess the only authentic on...New World beans, but I guess the only authentic ones would be favas. I've had canned favas and they weren't as different as I'd expected. (Strangely, fresh beans of the Lima or butter bean type used to be a major crop in the northern Florida peninsula; now fresh ones are rare and fresh favas are, at least seasonally in Florida, much more available. I've had fresh favas here but not fresh limas -- invariably canned or frozen.gooleyhttps://www.blogger.com/profile/07520927426320720502noreply@blogger.com