[Sca-cooks] Roman Banquet Menu

[Aurelia Rufinia]

If you made garum/liquemen like the Romans did you'd
have... thai fish sauce.  Really.    

I have toyed with the idea of making garum for real,
but would have to wait until *all* of my housemates
are gone for a while.  (A couple of weeks, at least.) 


Aurelia


--- kingstaste at mindspring.com wrote:

> 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
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


Baroness Aurelia Rufinia
House Iron Maiden, Barony of Carolingia, 
East Kingdom, Northshield Ex-Pat

"We're always fascinated when we find leg irons with no legs in them.  Who held the keys, sir?"

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com