[Sca-cooks] My "Roman Meal" display at A and S
david at vastrepast.com
Mon Nov 23 20:18:38 PST 2009
I usually use a Thai brand fish sauce that is readily available here in the
PNW. But I noticed that Zingerman's has an Italian Garum. Has anyone tried
it? They also have a 16 year old Balsamic in a one liter barrel! And a one
ounce testing set of 8, 10, 20, and 40 year old balsamic vinegars.
On 11/23/09 9:36 AM, "Johnna Holloway" <johnnae at mac.com> wrote:
> Sounds great.
> 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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