[Sca-cooks] Roman Banquet Menu

[Celia des Archier]

Thanks for the point to the Florilgium.  I was reading some of that last
night but I didn't find any recommendations for a the type of fast, easy way
that you've used.  Your own process is close to the idea that was
germinating in my own mind, i.e., starting with anchovy paste and a modern
fish sauce, then trying to adjust for the fermentation process. My own
philosophy is that I'm always looking for as simple a way as possible to
recreate something as close to what we think they would have had, rather
than trying to reproduce the process authentically, since the end result I'm
looking for is something that is both edible/acceptable to a modern palate
while at the same time presenting as close as possible the flavor of what
our research tells us would have been used in period. I guess I try to
strike a balance between "form and function".  It sounds like you achieved
that quite well :-) 

The amount of information in the "Flori-thingy" is both awesome and at times
overwhelming.  I cannot imagine how much work it takes to put that together,
but THL Stefan is certainly owed a great debt of thanks for it's
availability and upkeep!  I get lost in there every time I go to look it up
(it's like surfing the net, or going to the library...  one thing leads to
another, then to another... next thing you know you're looking up and you've
!eek! spent 6 hours in the "stacks", so to speak.)

IYS,
Celia
> -----Original Message-----
> From: sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.org 
> [mailto:sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.or
> g] On Behalf Of kingstaste at mindspring.com
> Sent: Thursday, June 02, 2005 4:56 PM
> To: Cooks within the SCA
> Subject: RE: [Sca-cooks] Roman Banquet Menu
> 
> You can find a long discussion on this, archived in the 
> Florilgium under FOOD - CONDIMENTS - Garum.  I used a quicker 
> method using anchovy paste, although I made it months ago and 
> it has been aging in the fridge.
> Basically a mixture of anchovy paste, garlic, red wine 
> vinegar, olive oil, and a touch of Thai fish sauce (I think 
> it was the Thai version, it wasn't my bottle so I don't have 
> it now to refer to).  There are dicussions about sucessfully 
> making a version with whole fish in a barrel described in the 
> Florilegium.  I suppose I could have called it Quick- or 
> Faux- or Pseudo- Garum/Liquamen, but getting them to smell it 
> and try it was enough of a challenge.  :) Christianna
> 
> -----Original Message-----
> From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
> [mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
> Behalf Of Celia des Archier
> Sent: Thursday, June 02, 2005 7:41 PM
> To: 'Cooks within the SCA'
> Subject: RE: [Sca-cooks] Roman Banquet Menu
> 
> 
>  This sounds wonderful, m'Lady!  You mentioned making 
> liquamen.  I apologize if I missed it earlier, but would you 
> share with us how you made liquamen?
> I've been reading about it in "Food in History" and have come 
> up with some ideas, but since yours appears to have been 
> successful, I'm curious as to what process you decided on.
> 
> Also, thanks so much for sharing the recipes and notations, 
> giving those of us who are novices to documentation a place 
> to start.  Again, I apologize for my ignorance, but would you 
> clarify for me your notation abbreviations:
> F&R AP
> v. AP
> 
> In service to the Society,
> Celia
> 
> > -----Original Message-----
> > From: sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.org
> > [mailto:sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.or
> > g] On Behalf Of kingstaste at mindspring.com
> > Sent: Thursday, June 02, 2005 1:18 PM
> > To: SCAteach; SCAFoodandFeasts; SCA Cooks
> > Subject: [Sca-cooks] Roman Banquet Menu
> >
> > ROMAN BANQUET MENU - served 6/1/05
> > Mistress Christianna MacGrain
> 
> 
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