[Sca-cooks] My "Roman Meal" display at A and S
johnnae at mac.com
Mon Nov 23 09:36:19 PST 2009
Glad that you purchased and enjoyed the Cooking Apicius book.
Fish sauces vary by bottle and manufacturer. Some are lighter tasting
than others. Some are much stinkier and stronger.
I think they all are an acquired taste myself.
On Nov 23, 2009, at 11:56 AM, Kathleen A Roberts wrote:
> Well, I had a pretty good day Saturday. It was Baronial Arts and
> Sciences Champion competition. There were categories for
> 'champion' 'individual area' and 'display'. I had intended to go for
> champion, but the computer wouldn't release two of my
> documentations, so i just went for domestic sciences, then entry I
> had already printed.
> So, it was "A Roman Meal", and it included:
> Canteloupe with a dressing of pennyroyal, wine, vinegar, oil, honey
> and fish sauce
> Pork with figs, bay leaves and honey
> Lentils with cardamon
> Fresh cheese with honey and pomegranite seeds
> Dates stuffed with ground pine nuts, honey and pepper
> Dried apricots stuffed with honey, ground almonds and pepper. snipped
> The pork was delicious and well worth the trouble. I did the
> adaptation of fish sauce from Sally Grainger's "Cooking Apicius".
> The combination of reduced white grape juice and fish sauce was
> interesting but not my cup of tea. I used it very lightly.snipped
> So all in all, a good day. Now on to tweeking that old proposal.
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