[Sca-cooks] Roman recipes (pre-period? On topic :-p)

[Nancy Kiel]

I thought chick peas were the same as garbanzo beans.  Have I been laboring
under a delusion all these years?   Anne S.


>From: Bonne de Traquair <oftraquair at yahoo.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Roman recipes (pre-period? On topic :-p)
>Date: Mon, 7 Oct 2002 07:48:45 -0700 (PDT)
>
>--
>[ Picked text/plain from multipart/alternative ]
>
>I've never seen fresh, not-dried chickpeas, or seen reference to eating
>them.  But the phrase 'plump in their tender youth' makes me wonder if
>that's not what was served to those partying young professors?
>  Susan Laing
>wrote:
>Chick-peas in Saffron (Erebinthoi Knakosymmigeis)
>(from: Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant
>Interlink Pub Group ISBN:1897959397 (July 2000)
>
>'And then chick-peas marinated in saffron, plump in their tender youth'
>[Piloxenus "The Dinner" quoted in Anthenaeus (circa AD170-239) "The
>Partying
>Professors"]
>
>200 grams dried chick-peas
>
>
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Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson


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