[Sca-cooks] My "Roman Meal" display at A and S

H Westerlund-Davis yaini0625 at yahoo.com
Mon Nov 23 22:26:16 PST 2009

Was that cantelope with fish sauce as part of a dressing? What a wild combination. I would think it would have to be a mild form of a fish sauce. Does it explain why fish? I immediatly thought of salt and sweet combination.
I have been playing with angelica recently in regards to Saami cooking. The end result is not sweet like one would be used to with angelica candy. It did turn the milk green too. 

Duct Tape is like the Force: It has a light side & a dark side
and it holds the universe together.

From: David Walddon <david at vastrepast.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, November 23, 2009 8:18:38 PM
Subject: Re: [Sca-cooks] My "Roman Meal" display at A and S

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.
> Johnnae
> 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
>> Flatbread.
>> 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.
>> Cailte
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org


More information about the Sca-cooks mailing list