Recipes and more Discussions - Traveling within the World2024-03-29T02:01:43Zhttp://travelingwithintheworld.ning.com/group/recipesandmore/forum?feed=yes&xn_auth=noPanis Militaris*tag:travelingwithintheworld.ning.com,2014-01-31:2185477:Topic:1967592014-01-31T20:40:41.125ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>At the time we are trying to display the feeding of the Romans legionaries differed little from that of the civilian population, either rural or urban. Like most of Mediterranean peoples, the main staple of their diet was based on the trio: wheat, oil and wine. The Romans were primarily large consumers of grain. Wheat from the earliest days of the republic, already formed the basis of their diet mainly used in kind of porridges, hence their nickname "pultiphagonides" is to say "porridge…</p>
<p>At the time we are trying to display the feeding of the Romans legionaries differed little from that of the civilian population, either rural or urban. Like most of Mediterranean peoples, the main staple of their diet was based on the trio: wheat, oil and wine. The Romans were primarily large consumers of grain. Wheat from the earliest days of the republic, already formed the basis of their diet mainly used in kind of porridges, hence their nickname "pultiphagonides" is to say "porridge eaters", given by their neighboring Greeks of Southern Italy. These porridges (puls) are mainly based on the use of barley, wheat, spelled, millet, and oats. These grains are also consumed, but less frequently, as biscuits.</p>
<p class="Normal-P"><span class="hps-C"> </span></p>
<p class="Normal-P"><span class="Normal-C">The Roman soldier will feed differently whether he is in cantonment, in a static military camp (in besieging), or in a temporary marching camp.<br/><br/>In the first two cases the army is static, so the diet will be very close to that of civilians, probably slightly a bit more diversified with extra rations of vegetables and meats. In campaign, and in the marching camps, when the army is on the move, it is quite different. Mobility will prevail, and in this case, it can be quite hazardous to depend on the country's resources. Stewardship will provide soldiers for their basic needs and will ensure an independent supply so they are not at risk with available food supply in the areas crossed while on campaign.</span></p>
<p class="Normal-P"><span class="Normal-C"> </span></p>
<p class="Normal-P"><span class="hps-C">The Legionary carries with him only the ration of wheat needed for the duration given by the general. Of course, he carries with him other little essential things in small quantities, such as salt, oil, posca (kind of vinegar which is used to disinfect water as small wounds) and some "lucana" , kinds of dry sausages, chewed while walking to induce salivation Probably some vegetables such as garlic and onions, we can deduce that from texts telling us about soldiers breath ... Finally, we also know that during the preparing stage of certain campaigns, commanders instructed their men to prepare breads or biscuits in advance.</span></p>
<p class="Normal-P"><span class="hps-C"> </span></p>
<p class="Normal-P"><span class="hps-C">All this will give him a very high mobility, and a quite sufficient energy ration to move and fight. Of course when circumstances permit the food is supplemented by raids into enemy territory and purchases from merchants following the army in the field (oil, "Posca", salt, spices, and cattle for meat), but this is a secondary source of supply. It is interesting to note in this regard that in the oath taken on the day of its incorporation into the legions, the milite was not obliged to submit to his superiors’ the food harvested by adding it to the common booty, but was able to keep it for it’s personal use.</span></p>
<p class="Normal-P"><span class="hps-C"> </span></p>
<p class="Normal-P"><span class="hps-C">The Legionary is going to carry his ration of wheat as grain because it conserve much better than flour. Each "contubernium" or group of soldiers living in the same tent will have a small portable hard stone hand mill to grind the grain. Once the grain is crushed by the mill, a rather fine whole meal flour is obtained.</span></p>
<p class="normal-p-P" style="margin-top: 0px;"><span class="normal-p-C"> </span></p>
<p class="Normal-P"><span class="hps-C">This flour will constitute the base of its food. The soldier is going to make according to his own taste, climatic conditions, or the time available to him, different types of food: either it will be a simple porridge with flour, water and salt; or he can enhance it with what he has at his disposal(onions, spices and so on).</span></p>
<p class="Normal-P"><span class="hps-C"> </span></p>
<p class="Normal-P"><span class="hps-C">. He can also bake some type of pancakes, mixing flour with a little wine and oil for example among other things.</span></p>
<p class="Normal-P"><span class="Normal-C"><br/>. He likewise can make a variety of flat breads as it was customary in ancient times, which resemble those Greeks buns we named Pita.<br/><br/>. Another way that was quite common in the Greek armies too, was make strips of dough that were twisted on a wooden stick, and were then slowly rotated on a fire. The downside, as with the other methods mentioned above, is that the soldier must remain constantly busy cooking and becomes unavailable for other tasks during that time.</span></p>
<p class="Normal-P"><span class="Normal-C"> </span></p>
<p class="Normal-P"><span class="hps-C">. Therefore, when he can, he prefers to knead the dough, let it rise, and make his bread.<br/><br/>Although known since the 5th millennium BC, there are evidence that bread start to become a very popular form of food in Rome only at the end of the Second Punic War. It is indeed in quite a short period of 25 years, between -200 and -175 that the first public bakeries (fifty) make their appearance in Rome. At the same time Cato the elder, who has also participated in a victorious military campaign in Spain, explains how to bake bread under a "clibanus"(pottery in the shape of a bell). Moreover, we find evidence proving that at that time both Romans and Carthaginians used clibanus as portable ovens like the type described by Cato. Etruscan models dated back to the 5th century BC show that this type of portable oven was already used in Italy for a long time. Ideally suited for baking military bread, it is also very easy to transport and use. The clibanus is thus the ideal instrument to cook bread in campaign.</span></p>
<p class="Normal-P"><span class="Normal-C"> </span></p>
<p class="Normal-P"><span class="hps-C">One of the other advantages of bread is that it can be kept a few days. This can prove handy if a rainy weather prevents from cooking, but also on the days that soldiers are on guard duty with obviously less time for cooking.<br/>We know that Scipio when he arrived at his headquarters of Numantia expelled two thousand prostitutes, all the merchants, soothsayers and other charlatans from the camp of its predecessor. This included all types of fast food (caterers, bakers). He also prohibited all unnecessary baggage to the Legionaries. Scipio introduces a new discipline, and will only allows for individual cooking for each legionary a spit, a cooking pot and a cup (which also serves as the unit of measurement).</span></p>
<p class="Normal-P"><span class="Normal-C"> </span></p>
<p class="Normal-P"><span class="hps-C">Was the "clibanus" part of these restrictive measures? It is very likely that it was considered as a possession of the contubernium just ad hand-mill was, so it had no need to be mentioned. Further the hand-mill is a vital tool as it serves to prepare the basic food in campaign, and the clibanus is no luxury item either. In support of this some stone mills were found in places that served as soldier’s camps around the circumvallation.<br/><br/>In addition to all these cooking methods, ancient texts mention another way to bake bread in the ashes "focacius" but obviously it's a little more rustic.<br/><br/>Now remains a question to elucidate.... We know that the soldiers of the republic had servants at their disposal. Had they only one by contubernium? This number seems probable at least since the reforms of Marius. They were used for conducting the mule, could perform household tasks such as fetching water, milling grain, making bread and meals, leaving the soldiers free for their military duties.</span></p>
<p class="Normal-P"></p>
<p class="Normal-P"><span class="hps-C"><a href="http://www.roman-reenactor.com/roman%20military%20bread%20making.html">http://www.roman-reenactor.com/roman%20military%20bread%20making.html</a></span></p> indian-meat-drying by Richard Reynoldstag:travelingwithintheworld.ning.com,2014-01-23:2185477:Topic:1959812014-01-23T19:01:24.791ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>Things You'll Need<br></br> <br></br> Meat<br></br> <br></br> Knife<br></br> <br></br> Wood<br></br> <br></br> Show (5) More <br></br> <br></br> Instructions<br></br> <br></br> 1 <br></br> <br></br> Trim the meat. Carefully remove all of the fat, tendons and gristle. You should be left with just lean meat.<br></br> <br></br> 2 <br></br> <br></br> Cut the meat into strips that are 1 1/2 inches wide by 1/2-inch thick and as long as possible. Cut the meat with the grain, not against it.<br></br> <br></br> Sponsored Links<br></br> Food Hoarding For Pennies <br></br> The sneaky…</p>
<p>Things You'll Need<br/> <br/> Meat<br/> <br/> Knife<br/> <br/> Wood<br/> <br/> Show (5) More <br/> <br/> Instructions<br/> <br/> 1 <br/> <br/> Trim the meat. Carefully remove all of the fat, tendons and gristle. You should be left with just lean meat.<br/> <br/> 2 <br/> <br/> Cut the meat into strips that are 1 1/2 inches wide by 1/2-inch thick and as long as possible. Cut the meat with the grain, not against it.<br/> <br/> Sponsored Links<br/> Food Hoarding For Pennies <br/> The sneaky prepper trick to hoard massive amounts of food super cheap<br/> <a href="http://www.facebook.com/l/uAQF2ohaY/www.crisiseducation.com" style="color: #3b5998; text-decoration: none;" target="_blank">www.crisiseducation.com</a> <br/> <br/> 3 <br/> <br/> Season the meat. Rub the jerky strips with coarse ground pepper and salt. The pepper with keep the flies away from the meat and the salt will help preserve it. Both of the spices will add flavor as well.<br/> <br/> 4 <br/> <br/> Build a small fire. Don't use woods that have a lot of resin; which will add an unwanted flavor to the jerky. Green hardwoods or the wood from fruit trees are recommended to enhance the taste. Keep the flames low by spreading out the burning logs with a fire poker if the fire gets to big. Don't add wood too often. The smoke from the fire is supposed to repel insects and animals, not to roast the meat.<br/> <br/> 5 <br/> <br/> Securely poke two forked sticks into the ground by the fire with the forked ends up. When anchored, the forked part of the sticks should be about 4 feet above the fire.<br/> <br/> 6 <br/> <br/> Find a cross stick that is long enough to rest securely between the ends of the forked sticks. The cross stick should be made of a sturdy, green, nonpoisonous wood.<br/> <br/> 7 <br/> <br/> Sharpen one end of the cross stick with your knife. Be careful to cut the wood, not yourself.<br/> <br/> 8 <br/> <br/> Push the sharpened end of the cross stick through one end of the jerky strips. Keep the strips of meat at least 1 inch away from each other. Let the free end of the meat hang down.<br/> <br/> 9 <br/> <br/> Place the cross stick over the fire between the upright forked sticks.<br/> <br/> 10 <br/> <br/> Dry the meat in the sun between 9 a.m. and 6 p.m. to avoid getting dew on the meat. Remove the cross stick and bring the meat inside overnight if necessary to prevent moisture damage. The next day, place the meat and cross stick back in the sun to continue drying. The jerky will be done after a few days of drying in the sun.<br/> <br/> Read more: <a href="http://www.facebook.com/l/NAQELRWQ7/www.ehow.com/how_7876402_make-indian-meat-drying-rack.html%23ixzz2rBfGkWfM" style="color: #3b5998; text-decoration: none;" target="_blank">http://www.ehow.com/how_7876402_make-indian-meat-drying-rack.html#ixzz2rBfGkWfM</a></p> Brewery recreates 3,500-year-old Scandinavian alcohol by aprilhollowaytag:travelingwithintheworld.ning.com,2014-01-17:2185477:Topic:1947432014-01-17T00:09:00.572ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>New research has found that <a href="http://www.livescience.com/42559-nordic-grog-ancient-alcoholic-beverage.html" target="_blank">ancient Scandinavians drank alcohol</a> made from a combination of barley, honey, cranberries, herbs and grape wine. Dogfish Head Craft Brewery have now recreated the Nordic drink, with the help of archaeologists, and it is now available in liquor stores throughout the United States.</p>
<p>Biological archaeologist Patrick McGovern, from the University of…</p>
<p>New research has found that <a href="http://www.livescience.com/42559-nordic-grog-ancient-alcoholic-beverage.html" target="_blank">ancient Scandinavians drank alcohol</a> made from a combination of barley, honey, cranberries, herbs and grape wine. Dogfish Head Craft Brewery have now recreated the Nordic drink, with the help of archaeologists, and it is now available in liquor stores throughout the United States.</p>
<p>Biological archaeologist Patrick McGovern, from the University of Pennsylvania Museum of Archaeology and Anthropology, managed to piece together the ancient recipe from discoveries of pottery shards buried in tombs alongside warriors and priestesses, which still contained traces of the beverage. </p>
<p>McGovern and his team analysed samples from four sites, two of which were grave sites in Sweden and Denmark. The oldest sample came from a large jar buried with a male warrior in Denmark that dates back to more than 3,500 years ago. The other three came from strainer cups, used to serve wine, found in Denmark and Sweden. One of the strainer cups came from a tomb where four women were buried. One of the women, who died at around age 30, clutched the strainer in her hand.</p>
<p>The results of the analysis showed that the Nordic grog, which pre-dates the Vikings, was a complex mixture of ingredients. Wheat, rye and barley — and, occasionally, imported grape wine from southern Europe — formed a base for the drink. Herbs and spices — such as bog myrtle, yarrow, juniper and birch resin — added flavour and possibly medicinal qualities.</p>
<p>"You'd think, with all these different ingredients, it sort of makes your stomach churn," McGovern said. "But actually, if you put it in the right amounts and balance out the ingredients, it really does taste very good."</p>
<p>With McGovern's help, Dogfish Head recreated the ancient alcoholic drink in October 2013, using wheat, berries, honey and herbs. They named it Kvasir after a wise man who, according to Nordic mythology, was created by gods spitting into a jar. Two dwarfs later murdered Kvasir and mixed his blood with honey, creating a beverage that was said to confer wisdom and poetry onto the drinker.</p>
<div class="field-image"><div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even"><img src="http://cdn.ancient-origins.net/cdn/farfuture/0ZOFRCiuMl6ZLEmymm8ywJtkdCnTWofeGGmsVsfRIdQ/mtime:1389745110/sites/default/files/styles/large/public/field/image/ancient-nordic-beer.jpg?itok=dF4CbR8u" alt="3,500-year-old Scandinavian alcohol" height="366" width="610"/></div>
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</div> Medieval Jewish banquet in small Italian town resurrects forgotten menus By Ruth Ellen Grubertag:travelingwithintheworld.ning.com,2014-01-12:2185477:Topic:1942152014-01-12T01:39:50.411ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p></p>
<div class="entry-content"><div class="wp-caption alignleft" id="attachment_447309" style="width: 350px;"><img alt="Bar-Ilan University historian Ariel Toaff being served a double-roasted goose and baked onion salad by a "medieval" waitress in Bevagna, Italy. (Ruth Ellen Gruber)" class="attachment-medium" height="262" src="http://jta-live.alley.ws/wp-content/uploads/2013/05/Bevagna_medival-350x262.jpg" width="350"></img><p class="wp-caption-text">Bar-Ilan University historian Ariel Toaff being served a double-roasted goose and baked onion salad by a “medieval” waitress in Bevagna, Italy. (Ruth Ellen Gruber)</p>
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<p>BEVAGNA, Italy (JTA) — In a medieval tavern in 21st century Italy, waitresses in archaic costumes served a tepid, chalk-white substance the texture of oatmeal to tables…</p>
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<div class="entry-content"><div style="width: 350px;" id="attachment_447309" class="wp-caption alignleft"><img src="http://jta-live.alley.ws/wp-content/uploads/2013/05/Bevagna_medival-350x262.jpg" class="attachment-medium" alt="Bar-Ilan University historian Ariel Toaff being served a double-roasted goose and baked onion salad by a "medieval" waitress in Bevagna, Italy. (Ruth Ellen Gruber)" height="262" width="350"/><p class="wp-caption-text">Bar-Ilan University historian Ariel Toaff being served a double-roasted goose and baked onion salad by a “medieval” waitress in Bevagna, Italy. (Ruth Ellen Gruber)</p>
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<p>BEVAGNA, Italy (JTA) — In a medieval tavern in 21st century Italy, waitresses in archaic costumes served a tepid, chalk-white substance the texture of oatmeal to tables filled with slightly skeptical diners.</p>
<p>Sweet yet salty, and flavored with a mix of unexpectedly tangy spices, it turned out to be a tasty puree made from shredded chicken breast, almond milk, rose water, cloves and rice flour.</p>
<p>The dish was a savory form of biancomangiare, or almond pudding, a food that was popular in Italy in the Middle Ages. Jews back then loved it, too, food historians say, and often called it "almond rice."</p>
<p>On this recent night in Bevagna, an ancient walled town in central Italy’s Umbria region, biancomangiare was being served as the first course of a special kosher-style dinner aimed at re-creating a meal that Jews in Italy would have eaten in the 14th and 15th centuries.</p>
<p>It was followed by a spicy lentil soup and then the main course: heaping platters of crisp, twice-roasted goose with garlic served with a warm salad of baked onions in sweet and sour sauce. The meal was rounded out by a form of spiced white wine called ippocrasso and honey-nut sweets served on fresh bay leaves.</p>
<p>"We love medieval cooking," said Alfredo Properzi, one of the dinner organizers. Properzi, a local doctor, belongs to a civic association that fosters study and re-enactment of life in the Middle Ages. The recipes for the dinner, he said, came from cookbooks of the period.</p>
<p>"One of the big differences was the spices that they used — much more than today," he said. "Also, medieval cooks liked to use various spices to color food as well as season it."</p>
<p>The dinner added flavor — literally — to an academic conference on medieval Jewish life in Bevagna, a town where Jews lived from the early 14th century until they were expelled from all of Umbria in 1569.</p>
<p>"There were probably never more than two or three Jewish families in Bevagna," Bar-Ilan University historian Ariel Toaff, the main conference speaker, told JTA as he sampled the dishes and sipped the strong local wine, Sagrantino di Montefalco.</p>
<p>"It would have been impossible to maintain a kosher slaughter house for so few people," he said. "If they wanted meat, they would have had to get it from another town, or they would have eaten poultry, which could be slaughtered at home."</p>
<p>No Jews today live in Bevagna, and only a few dozen Jews live in all of Umbria. But historic documents provide fascinating insights on many aspects of medieval Jewish life, from food and wine to religious observance, sex, love and marriage, economic life and, of course, discrimination.</p>
<p>Particularly extensive archival material details the dramatic family saga of the most prominent Jews who lived in Bevagna in the 15th century, the banker Abramo and his large, extended clan.</p>
<p>Abramo owned banks in three towns, as well as a mansion, investment properties, farmland and many other holdings. But after his death in 1484, the family suffered a series of tragic setbacks, including deaths, bank failures and even a trumped-up claim by a young Bevagna boy that the family had lured him to their home and crucified him over Easter in 1485. Though apparently linked to a default on a loan to the Abramo bank by the boy’s mother, the allegations led to the banishment of several Abramo family members.</p>
<p>The dramatic tale and long-gone Jewish presence in Bevagna have kindled interest in a town that already revels in its medieval history. Bevagna hosts medieval events throughout the year, and each June the entire town is given over to a medieval festival featuring food, costumes, artisan workshops, entertainment and historic reenactments.</p>
<p>The town co-sponsored the medieval Jewish life conference that featured the dinner, and Bevagna Mayor Analita Polticchia said she would like to take things even further.</p>
<p>"We are thinking now of adding Jewish components to our annual medieval festival," she told JTA between courses. "Maybe we can even see about getting a kosher winery started up."</p>
<p>Toaff, the son of the retired longtime chief rabbi of Rome, was key to organizing the Bevagna dinner. Though he gained notoriety a few years ago for a book suggesting that the medieval blood libel myth may have been fueled by the actions of small groups of Ashkenazic Jewish extremists carrying out revenge killings against their persecutors, his main work has focused on medieval Jewish life in Umbria. He also authored "Mangiare alla Giudia" ("Eating Jewish Style"), an influential history of Jewish cooking in Italy.</p>
<p>"The dinner organizers asked me what would be a typical dish for the menu, and I immediately told them goose because goose was, so to speak, the Jewish pig," Toaff said. "It had the same function for the Jewish table as the pig did for non-Jews. Every part of the animal was used, including for goose salami, goose sausage and goose ‘ham,’ and foie gras was also a Jewish specialty."</p>
<p>Like today, he said, Jews in medieval times generally ate what the non-Jewish population did, adapting local recipes to the rules of kashrut.</p>
<p>"Biancomangiare was also made sweet with milk, pine nuts, almonds and raisins," Toaff said. "But if it was served with a meat dish, the Jews would substitute almond milk for dairy milk."</p>
<p>Also like today, certain dishes became Italian Jewish favorites.</p>
<p>"Lentils were typically Jewish, and lentil soup was commonly eaten in the 14th and 15th centuries," Toaff said. "Being round, they symbolized the cycle of life. Another typical Jewish cooking style was sweet and sour, like the baked onion salad."</p>
<p>Written recipes dating back nearly 500 years exist for one of the most famous Italian Jewish dishes, sweet and sour sardines, or "sardele in saor," made with onions, olive oil, cloves, pepper, nutmeg, cinnamon, rosemary, raisins, pines nuts, sweet wine and candied citrus peel.</p>
<p>"White sugar was considered a spice," Toaff said. "And salt and pepper were expensive because they served as ‘refigerators’ — they preserved food, and they also hid any spoilage."</p>
<p>He added, "What is interesting in addition to what Jews ate in the middle ages is what they didn’t eat — corn, potatoes and tomatoes, which had not yet been imported from the Americas."</p>
<p><strong>RECIPES:</strong></p>
<p><strong>BIANCOMANGIARE</strong></p>
<p>(The recipe is from Libro de arte coquinaria by Maestro Martino. See <a href="http://www.cucinamedievale.it/2009/12/biancomangiare-alla-catalana/">http://www.cucinamedievale.it/2009/12/biancomangiare-alla-catalana/</a>)</p>
<p><em>Ingredients:</em></p>
<p>150 grams of peeled almonds</p>
<p>25 grams of rice flour</p>
<p>1/2 liter of chicken broth</p>
<p>150 grams of boiled chicken breast</p>
<p>5 centiliters of rose water</p>
<p>Ground ginger, cinnamon and cloves</p>
<p><em>Preparation:</em></p>
<p>Grind or finely mince the chicken breast. Grind (or crush with a mortar and pestle) the almonds, and dissolve with the rice flour in the chicken broth. Strain this to obtain a milky liquid. Bring this to a boil and add salt to taste. Add the minced chicken and simmer, stirring until the mixture thickens to the consistency of a thick cream. At the end of the cooking, add the rose water. Serve lukewarm, sprinkled with the spices.</p>
<p><strong>TWICE ROASTED GOOSE</strong></p>
<p><em>Preparation:</em></p>
<p>Roast a whole goose, with garlic cloves stuffed into its cavity. When done cut it into pieces, roll the pieces in bread crumbs and salt, and bake a second time in the oven until the outside of each piece is crisp.</p>
<p><strong>BAKED ONION SALAD</strong></p>
<p>(The recipe is from a 14th century cookbook. See <a href="http://www.cucinamedievale.it/2010/04/insalata-di-cipolle-alla-brace/">http://www.cucinamedievale.it/2010/04/insalata-di-cipolle-alla-brace/</a>.)</p>
<p><em>Ingredients:</em></p>
<p>2 pounds medium-sized sweet onions</p>
<p>1 tablespoon olive oil</p>
<p>1 tablespoon wine vinegar</p>
<p>Pinch of ground black pepper</p>
<p>Salt to taste</p>
<p>Pinch of a mixture of cinnamon, ginger, saffron, and cloves</p>
<p><em>Preparation:</em></p>
<p>Wrap the onions individually in foil and bake for about an hour at a high heat. Open the foil and let cool until lukewarm, then remove the blackened outer skin. Cut the onions into slices. Place in a salad bowl and dress with the salt pepper, spices, oil and vinegar. Bake the onions dressed sauce of olive oil, vinegar, black pepper, cinnamon, ginger, saffron and cloves. (You can also use small onions and serve them whole rather than slice them.)</p>
<p><strong>HONEY-NUT SWEETS</strong></p>
<p><em>Preparation:</em></p>
<p>Make a stiff mixture of chopped walnuts, almonds, hazel nuts and honey, seasoned with cinnamon and ginger, and form into diamond-shaped patties. Serve on large bay leaves.</p>
</div> -the-middle-english-culinary-recipes-in-ms-harley-5401-an-edition-and-commentary-tag:travelingwithintheworld.ning.com,2014-01-11:2185477:Topic:1938702014-01-11T02:38:07.628ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p><br></br> <br></br> <strong><a href="http://www.medievalists.net/2011/01/27/medieval-food/cooking-medieval-food/" rel="attachment wp-att-16088"><img alt="cooking medieval food" class="alignleft size-medium wp-image-16088" height="230" src="http://www.medievalists.net/wp-content/uploads/2011/01/cooking-medieval-food-200x230.jpg" width="200"></img></a> The Middle English culinary recipes in MS Harley 5401: an edition and commentary</strong></p>
<p>Constance B. Hieatt</p>
<p><em><strong>Medium Ævum</strong>: Vol. 65 Issue 1 (1996)</em></p>
<p><strong>Abstract</strong></p>
<p>The culinary manuscripts of the Middle Ages are increasingly a concern of those interested in social history — among…</p>
<p><br/> <br/> <strong><a href="http://www.medievalists.net/2011/01/27/medieval-food/cooking-medieval-food/" rel="attachment wp-att-16088"><img class="alignleft size-medium wp-image-16088" alt="cooking medieval food" src="http://www.medievalists.net/wp-content/uploads/2011/01/cooking-medieval-food-200x230.jpg" height="230" width="200"/></a>The Middle English culinary recipes in MS Harley 5401: an edition and commentary</strong></p>
<p>Constance B. Hieatt</p>
<p><em><strong>Medium Ævum</strong>: Vol. 65 Issue 1 (1996)</em></p>
<p><strong>Abstract</strong></p>
<p>The culinary manuscripts of the Middle Ages are increasingly a concern of those interested in social history — among others;(1) yet a significant impediment to research on Middle English culinary matters remains in the remarkable fact that there are still at least six sizeable collections of recipes that have never been edited and/or printed at all, as well as about a dozen more that have been only selectively collated in editions of material taken primarily from other manuscripts. Most of the collections in the latter category are probably not worth editing in their entirety since they are largely copies of collections which have been competently edited, and this is no doubt true of some in the first category — for example, London, British Library, MS Add. 5467, which appears to contain substantially the same collection as the manuscripts printed or collated in Thomas Austin’s Two Fifteenth-Century Cookery Books.(2)</p>
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<p>There are also a number of manuscripts containing only a handful of recipes, or an isolated specimen or two. These, as well as the unprinted recipes in those manuscripts that have been used only for purposes of collation, must be transcribed at least in part, along with those that have not been printed at all, before we shall possess a body of material on which to base reliable analysis and comparative work. Since some of the unprinted collections are very extensive, this work cannot be completed very soon, but I propose to make at least a start with an edition of one of the shorter and more unusual collections. This is the one found in London, British Library, MS Harley 5401.</p>
<p style="text-align: center;"><a title="The Middle English culinary recipes in MS Harley 5401: an edition and commentary" href="http://www.thefreelibrary.com/The+Middle+English+culinary+recipes+in+MS+Harley+5401%3a+an+edition+and...-a018607699" target="_blank"><strong>Click here to read this article from <em><strong>Medium Ævum</strong></em></strong></a></p>
<p style="text-align: center;"><a title="MS Harley 5401" href="http://www.uni-giessen.de/gloning/harl5401/" target="_blank"><strong>Click here to for medieval recipes</strong></a></p> Unicorn Cookbook Found at the British Library by Julian Harrisontag:travelingwithintheworld.ning.com,2014-01-08:2185477:Topic:1935692014-01-08T15:29:00.720ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<div class="entry-content"><div class="entry-body"><p>A long-lost medieval cookbook, containing recipes for hedgehogs, blackbirds and even unicorns, has been discovered at the British Library. Professor Brian Trump of the British Medieval Cookbook Project described the find as near-miraculous. "We've been hunting for this book for years. The moment I first set my eyes on it was spine-tingling."…</p>
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<div class="entry-content"><div class="entry-body"><p>A long-lost medieval cookbook, containing recipes for hedgehogs, blackbirds and even unicorns, has been discovered at the British Library. Professor Brian Trump of the British Medieval Cookbook Project described the find as near-miraculous. "We've been hunting for this book for years. The moment I first set my eyes on it was spine-tingling."</p>
<p><a class="asset-img-link" href="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef01630319898d970d-pi"><img alt="Unicorn Grill detail" class="asset asset-image at-xid-6a00d8341c464853ef01630319898d970d" src="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef01630319898d970d-500wi" style="display: block; margin-left: auto; margin-right: auto;" title="Unicorn Grill detail"/></a></p>
<p><span style="font-size: 8pt;">Detail of a unicorn on the grill in Geoffrey Fule's cookbook, England, mid-14th century (London, British Library, MS Additional 142012, f. 137r).</span></p>
<p>Experts believe that the cookbook was compiled by Geoffrey Fule, who worked in the kitchens of Philippa of Hainault, Queen of England (1328-1369). Geoffrey had a reputation for blending unusual flavours – one scholar has called him "the Heston Blumenthal of his day" – and everything points to his hand being behind the compilation.</p>
<p>After recipes for herring, tripe and codswallop (fish stew, a popular dish in the Middle Ages) comes that beginning "Taketh one unicorne". The recipe calls for the beast to be marinaded in cloves and garlic, and then roasted on a griddle. The cookbook's compiler, doubtless Geoffrey Fule himself, added pictures in its margins, depicting the unicorn being prepared and then served. Sarah J Biggs, a British Library expert on medieval decoration, commented that "the images are extraordinary, almost exactly as we'd expect them to be, if not better".</p>
<p><a class="asset-img-link" href="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef016303198a06970d-pi"><img alt="Unicorn Head" class="asset asset-image at-xid-6a00d8341c464853ef016303198a06970d" src="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef016303198a06970d-500wi" style="display: block; margin-left: auto; margin-right: auto;" title="Unicorn Head"/></a></p>
<p><span style="font-size: 8pt;">A lady bringing the unicorn's head to the table (London, British Library, MS Additional 142012, f. 137v).</span></p>
<p>The recipe for cooking blackbirds is believed to be the origin of the traditional English nursery rhyme "Sing a song of sixpence / A pocket full of rye / Four-and-twenty blackbirds / Baked in a pie." Professor Trump added that he was tempted to try some of the recipes, but suspected that sourcing ingredients would be challenging. "Unfortunately, they don't stock unicorn in my local branch of Tesco."</p>
<p><a class="asset-img-link" href="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef01630319891b970d-popup"><img alt="Unicorn Vat final" class="asset asset-image at-xid-6a00d8341c464853ef01630319891b970d" src="http://britishlibrary.typepad.co.uk/.a/6a00d8341c464853ef01630319891b970d-320wi" style="display: block; margin-left: auto; margin-right: auto;" title="Unicorn Vat final"/></a><br/><span style="font-size: 8pt;">The remains of the unicorn (London, British Library, MS Additional 142012, f. 138r).</span></p>
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</div> Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecanstag:travelingwithintheworld.ning.com,2014-01-08:2185477:Topic:1934862014-01-08T01:22:51.837ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>Jenni Thomason 6:14in the evenin' Jan 7<br></br> Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans</p>
<p>Ingredients<br></br> 2 tablespoons sugar<br></br> 1/2 teaspoon ground cinnamon<br></br>
1 box Betty Crocker® SuperMoist® yellow cake mix<br></br>
Water, vegetable oil and eggs called for on cake mix box<br></br>
2 containers (12 oz each) Betty Crocker® Whipped cream cheese frosting<br></br>
1/2 cup pecans, coarsely chopped</p>
<p>Directions<br></br> 1 Heat oven to 350ºF. Place paper baking cup in each of 18…</p>
<p>Jenni Thomason 6:14in the evenin' Jan 7<br/> Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans</p>
<p>Ingredients<br/> 2 tablespoons sugar<br/>
1/2 teaspoon ground cinnamon<br/>
1 box Betty Crocker® SuperMoist® yellow cake mix<br/>
Water, vegetable oil and eggs called for on cake mix box<br/>
2 containers (12 oz each) Betty Crocker® Whipped cream cheese frosting<br/>
1/2 cup pecans, coarsely chopped</p>
<p>Directions<br/> 1 Heat oven to 350ºF. Place paper baking cup in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.<br/>
2 Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon cinnamon sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect.<br/>
3 Bake about 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.<br/>
4 Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans.</p> SEAFOOD LASAGNA by Cindi McDaniel Hilsttag:travelingwithintheworld.ning.com,2014-01-07:2185477:Topic:1937432014-01-07T18:49:25.746ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>SEAFOOD LASAGNA <br></br> --I have made this many many times, it is one of the requests I get from my family all the time! <br></br> <br></br> ingredients<br></br> 1 green onion, finely chopped<br></br> 2 tbsp. extra virgin olive oil<br></br> 2 tbsp plus 1/2 cup butter or margarine, divided<br></br> 1/2 cup chicken broth<br></br> 1 bottle (8 ounces) clam juice<br></br> 1 pound bay scallops<br></br> 1 pound uncooked, medium shrimp, peeled and deveined<br></br> 1/2 to 1 lb real crabmeat, chunky pieces<br></br> 1/4 tsp white pepper,…</p>
<p>SEAFOOD LASAGNA <br/> --I have made this many many times, it is one of the requests I get from my family all the time! <br/> <br/> ingredients<br/> 1 green onion, finely chopped<br/> 2 tbsp. extra virgin olive oil<br/> 2 tbsp plus 1/2 cup butter or margarine, divided<br/> 1/2 cup chicken broth<br/> 1 bottle (8 ounces) clam juice<br/> 1 pound bay scallops<br/> 1 pound uncooked, medium shrimp, peeled and deveined<br/> 1/2 to 1 lb real crabmeat, chunky pieces<br/> 1/4 tsp white pepper, divided<br/> 1/2 cup all-purpose flour<br/> 1 1/2 cups milk<br/> 1/2 tsp salt<br/> 1 cup whipping cream<br/> 1/2 cup shredded Parmesan cheese, divided<br/> 9 lasagna noodles, cooked and drained <br/> <br/> In a large skillet, saute onion in oil and 2 tbsp butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture. Spread 1/2 cup white sauce in a greased 13-in x 9-in x 2-in baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.</p> Strawberry Cheesecake Salad by Joannie Bryanttag:travelingwithintheworld.ning.com,2014-01-06:2185477:Topic:1936082014-01-06T20:54:17.015ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<div style="width: 458px; word-wrap: break-word; padding-bottom: 7px; color: #000000; font-size: 13px;">Strawberry Cheesecake Salad<br></br> Ingredients:<br></br> 12 oz. whipped topping<br></br> 1 small package of cheesecake pudding (just the powder, don't add the milk)<br></br> 3 (6 oz) strawberry yogurts (I used Yoplait)<br></br> 1 lb fresh strawberries, sliced<br></br> 3 bananas, sliced (add just before serving or they brown)<br></br> miniature marshmallows (add just before serving)<br></br> Instructions:<br></br> Thaw whipped…</div>
<div style="width: 458px; word-wrap: break-word; padding-bottom: 7px; color: #000000; font-size: 13px;">Strawberry Cheesecake Salad<br/> Ingredients:<br/> 12 oz. whipped topping<br/> 1 small package of cheesecake pudding (just the powder, don't add the milk)<br/> 3 (6 oz) strawberry yogurts (I used Yoplait)<br/> 1 lb fresh strawberries, sliced<br/> 3 bananas, sliced (add just before serving or they brown)<br/> miniature marshmallows (add just before serving)<br/> Instructions:<br/> Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.<br/> Note:<br/> The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.</div>
<p><a href="https://www.facebook.com/n/?photo.php&fbid=10201484935154706&set=gm.433270946801114&type=1&relevant_count=1&aref=198809210&medium=email&mid=934719&n_m=travelerinbdfsm%40hotmail.com" style="color: #3b5998; text-decoration: none; display: block; line-height: 0; border: 1px #CCCCCC solid; padding: 3px;" class="ecxthumb c_nobdr t_prs" target="_blank"><img class="img" src="https://fbcdn-photos-g-a.akamaihd.net/hphotos-ak-prn2/1535382_10201484935154706_1066194627_s.jpg" style="width: 90px;" alt="" width="90"/></a></p> Cheesy Tomato Bread by Jenni Thomasontag:travelingwithintheworld.ning.com,2014-01-06:2185477:Topic:1933932014-01-06T20:13:02.654ZDept of PMM Artists & thingshttp://travelingwithintheworld.ning.com/profile/Artistsandthings
<p>Cheesy Tomato Bread<br></br> <br></br> Yield: Serves 8<br></br> Ingredients:<br></br> <br></br> 1 loaf french bread, sliced lengthwise<br></br> 3 Tbsp butter<br></br> 1/2 - 1 Tbsp garlic powder (to taste)<br></br> 3-4 fresh tomatoes, thinly sliced<br></br> 1 tsp kosher salt (use 1/2 tsp if using salted butter)<br></br> 2 Tbsp olive oil<br></br> 2 tsp oregano<br></br> 8 oz sliced or shredded mozzarella cheese<br></br> Directions:<br></br> <br></br> *Ingredient amounts are approximations. This is a great recipe to experiment with and adjust to your…</p>
<p>Cheesy Tomato Bread<br/> <br/> Yield: Serves 8<br/> Ingredients:<br/> <br/> 1 loaf french bread, sliced lengthwise<br/> 3 Tbsp butter<br/> 1/2 - 1 Tbsp garlic powder (to taste)<br/> 3-4 fresh tomatoes, thinly sliced<br/> 1 tsp kosher salt (use 1/2 tsp if using salted butter)<br/> 2 Tbsp olive oil<br/> 2 tsp oregano<br/> 8 oz sliced or shredded mozzarella cheese<br/> Directions:<br/> <br/> *Ingredient amounts are approximations. This is a great recipe to experiment with and adjust to your tastes<br/> <br/> Preheat oven to 500. Spread each slice of bread evenly with butter and sprinkle with garlic. Lay the tomato slices on top, then sprinkle with salt, olive oil and oregano. *Note: If using juicy garden tomatoes, you may want to let the slices sit on a paper towel for a minute before laying them on the bread.<br/> <br/> Top with cheese and place on a foil lined baking sheet. Bake for 5-7 minutes, or until the cheese melts and the bread begins to toast. Turn the oven to broil and and leave them in the oven for 2-3 minutes longer, or until the cheese browns. Slice the bread into 4-inch sections and serve.</p>