[Sca-cooks] roman feast / Apicius
t.d.decker at worldnet.att.net
Sat Mar 22 22:41:40 PDT 2008
> Thanks! I knew one was hard and needed to be at least partially ground
> before cooking, and the other was softish, like glutinous rice, and
> could basically be crushed by hand if soaked long enough. Has anyone
> ever used emmer in beer, I wonder? I bet it would convert beautifully.
Emmer beer is mentioned in Iddin-Daga's Sacred Marriage Hymn (Sumerian) and
Dinkelbier is made from spelt (Dinkel, "German wheat"). Both Dinkelbier and
Emmerbier are still produced in limited quantities in Germany. I haven't
seen any produced in the US.
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