http://groups.yahoo.com/group/Apicius/ This list is for sharing experiences in Antique Roman cookery. Relevant sujects are: Discussion on antique roman/celt/greek coo Sun, 15 Nov 2009 22:48:42 GMT Lucia Clark http://groups.yahoo.com/group/Apicius/message/4697 http://groups.yahoo.com/group/Apicius/message/4697 I thought that Staititas was Greek. So basically is fried dough with honey and sesame seeds, plus the cheese. We have done the fried dough with honey for a big Sun, 15 Nov 2009 21:29:38 GMT jdm314@... http://groups.yahoo.com/group/Apicius/message/4696 http://groups.yahoo.com/group/Apicius/message/4696 Well, FYI, here's my own translation: ΣΤΑΙΤΙΤΑΣ πλακοῦς ποιὸς ἐκ σταιτὸς καὶ μέλιτος. μνημονεύει Sun, 15 Nov 2009 17:53:40 GMT Lucia Clark http://groups.yahoo.com/group/Apicius/message/4695 http://groups.yahoo.com/group/Apicius/message/4695 Delightful. Now that finally my sour dough is behaving, I do it too. No honey and no feta, I use a sort of sheep or cow farmer cheese. I have the Gant book. My Sun, 15 Nov 2009 16:54:01 GMT jdm314@... http://groups.yahoo.com/group/Apicius/message/4694 http://groups.yahoo.com/group/Apicius/message/4694 My uncle sent me the following link: Staititai or Ancient Roman pizza http://invitadoinviernoeng.blogspot.com/2009/09/staititai-or-ancient-roman-pizza.html It Sun, 18 Oct 2009 20:41:43 GMT Heidi http://groups.yahoo.com/group/Apicius/message/4693 http://groups.yahoo.com/group/Apicius/message/4693 well I need food that they ate in ancient times so these are ok :) Sun, 18 Oct 2009 17:27:16 GMT dfledermaus1 http://groups.yahoo.com/group/Apicius/message/4692 http://groups.yahoo.com/group/Apicius/message/4692 Corky White recounts the time she was asked to cater a Roman 'orgy' for a Harvard professor: Sat, 17 Oct 2009 21:12:37 GMT cstewrt http://groups.yahoo.com/group/Apicius/message/4691 http://groups.yahoo.com/group/Apicius/message/4691 Heather, We get the olive relish from Marcus Cato, "on Agriculture": "119 Recipe for a confection of green, ripe, and mottled olives. Remove the stones from Sat, 17 Oct 2009 13:31:16 GMT richard robinson http://groups.yahoo.com/group/Apicius/message/4690 http://groups.yahoo.com/group/Apicius/message/4690 I have found when going to "greek" and "roman" themed encampments that it was only the olive tapenade that allowded me to "enjoy" the goat and sheeps cheeses Sat, 17 Oct 2009 04:34:25 GMT Heather Rose Jones http://groups.yahoo.com/group/Apicius/message/4689 http://groups.yahoo.com/group/Apicius/message/4689 All the food suggestions sound delicious -- but I'm wondering whether the original requester might not have wanted actual ancient dish suggestions to serve. Sat, 17 Oct 2009 00:26:53 GMT jdm314@... http://groups.yahoo.com/group/Apicius/message/4688 http://groups.yahoo.com/group/Apicius/message/4688 Mix softened cream cheese, garlic, and feta. Spread this on those same garlic baguette slices. Add the olive relish on top....mmmmmmmm. This jibes with the Sat, 17 Oct 2009 00:10:19 GMT cstewrt http://groups.yahoo.com/group/Apicius/message/4687 http://groups.yahoo.com/group/Apicius/message/4687 Thanks Demetria, We also serve the olive relish with another spread. Mix softened cream cheese, garlic, and feta. Spread this on those same garlic baguette Wed, 14 Oct 2009 20:31:37 GMT Phoenix http://groups.yahoo.com/group/Apicius/message/4686 http://groups.yahoo.com/group/Apicius/message/4686 If you add minced red or sweet onion and a half pinch of crushed thyme, it becomes a chic-chic tapenade that is used for appetizers. Mediterranean Appeteaser Fri, 09 Oct 2009 23:18:14 GMT Phoenix http://groups.yahoo.com/group/Apicius/message/4685 http://groups.yahoo.com/group/Apicius/message/4685 I didn't say they didn't eat any beans or legumes - merely that I remebered the story of the black & white beans, while not recalling the source. I simply Thu, 08 Oct 2009 01:00:54 GMT cstewrt http://groups.yahoo.com/group/Apicius/message/4684 http://groups.yahoo.com/group/Apicius/message/4684 Try an olive relish.... a favorite of our group 2 cups chopped black olives 2 cups drained chopped pimento stuffed green olives 5 tablespoons ev olive oil 3 Wed, 07 Oct 2009 12:46:21 GMT Lucia Clark http://groups.yahoo.com/group/Apicius/message/4683 http://groups.yahoo.com/group/Apicius/message/4683 Do you like fried dough? It's Greek and Roman. Drizzle honey on it instead of sugar. Do you like sole? Sautee in a low casserole pan sliced leeks, simmer sole