SC - Feeding Fighters
Elaine Koogler
ekoogler at chesapeake.net
Tue Mar 28 06:23:25 PST 2000
There's also the possibility of using a tapenade made of olives. I found
something that looks, smells and tastes like a tapenade in A Taste of Ancient
Rome...a recipe by Cato, that one of my protege's redacted. It's called
"Epityrum", and the recipe is:
Make Green, black or varicolored epityrum in this way. Pit the green, black or
varicolored olives. Season them thus: Chop them, and add oil, vinegar,
coriander, cumin, fennel, rue and mint. Put them in a small jar, with oil on
top and they are ready to use.
It's really good, especially when eaten with cheese. We made a flat bread
similar to foccacia (from the same source), and served a kind of soft cheese
spread (same source) and this olive paste. People loved it!
Kiri
Siegfried Heydrich wrote:
> As a fighter, part time carpenter (in florida), and someone who takes
> his health seriously, I tried lots of different hot weather foods. What I've
> found that's just flat out organic rocket fuel are olives - ripe are good,
> brine cured are better, and oil cured are nothing short of awesome!
> Manzanilla olives are ok, but don't give you a shot of energy like the
> blacks. They're good thirst quenchers, though.
> The oils metabolize very quickly, burn very hot,, and don't spike your
> insulin levels, so there's no crash. They contain high levels of the salts
> your body craves, and it's really easy to carry a small baggie full of them
> in your belt pouch. I've been able to fight all day on olives and gatorade
> and not get exhausted, while the guys doing the sodas and sandwiches were
> flaking out like new recruits at Paris Island.
> If you want to vary it a bit, a nice antipasto (olives, peppers, salami,
> mozzarella, giardinera) is about the best all around hot weather nosh I've
> ever come across. And the second best is Gazpacho. Try it sometime when
> you're hot & tired.
>
> Sieggy
>
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