[Sca-cooks] roman feast
lilinah at earthlink.net
Thu Mar 20 19:32:36 PDT 2008
>The first feast I ever worked on I did a course of recipes based out of
>Apicius. The most frequent comment I had was that the food seemed so
>ordinary. If I recall the menu I did for the course it was:
>Chicken in Cream Sauce over Pasta
>Red Snapper with Red Wine Sauce
And i testily responded:
>Peas? Barely period for the 16th C.
Let me clarify and apologize. I've been something of a cranky pants lately :-(
Peas... i jumped to the conclusion that by "peas" you meant fresh,
green, peas-in-the-pod type peas, which are indeed a 16th century
development. Of course, dried peas certainly existed for a loooong
time, and *that* is what the Romans ate. I just took a narrow view of
the word. Sorry.
Grocock and Grainger note on p. 210 that the peas (pisam) used would
be dried and probably "marrowfat peas" which when well cooked form a
thick peas-pudding consistency and can be beaten smooth. Marrowfat
peas, something of an Englishism (as opposed to an Americanism), are
mature peas that have been allowed to dry out naturally in the field.
I could have been more expansive and sounded less mean...
Hey, Euriol, i wasn't really feeling mean, and i hope you know i
didn't mean to sound so mean.
(trying to find a golden mean...)
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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