thecuriouscook Steem Profile

@thecuriouscook

EAT. DRINK. TRAVEL.

steemit.com/@thecuriouscook

VOTING POWER100.00%

DOWNVOTE POWER100.00%

RESOURCE CREDITS100.00%

REPUTATION PROGRESS0.00%

Net Worth

3.512USD

STEEM

0.000STEEM

SBD

0.000SBD

Own SP

64.903SP

Detailed Balance

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SBD
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From Date

To Date

steemitboardreplied to @thecuriouscook / steemitboard-notify-thecuriouscook-20191203t172056000z

2019/12/03 17:20:57 UTC

38,719,432|993da32

parent author	thecuriouscook
parent permlink	traveling-a-la-minimalist
author	steemitboard
permlink	steemitboard-notify-thecuriouscook-20191203t172056000z
title
body	Congratulations @thecuriouscook! You received a personal award! <table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@thecuriouscook/birthday3.png</td><td>Happy Birthday! - You are on the Steem blockchain for 3 years!</td></tr></table> <sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@thecuriouscook) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=thecuriouscook)_</sub> ###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!
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Transaction Info	Block #38719432/Trx 993da3264ecbcd751dd8f7f7d25f5436b6039935

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      "author": "steemitboard",
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      "title": "",
      "body": "Congratulations @thecuriouscook! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@thecuriouscook/birthday3.png</td><td>Happy Birthday! - You are on the Steem blockchain for 3 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@thecuriouscook) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=thecuriouscook)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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steemitboardreplied to @thecuriouscook / steemitboard-notify-thecuriouscook-20181203t163030000z

2018/12/03 16:30:30 UTC

28,244,276|95e6d92

parent author	thecuriouscook
parent permlink	traveling-a-la-minimalist
author	steemitboard
permlink	steemitboard-notify-thecuriouscook-20181203t163030000z
title
body	Congratulations @thecuriouscook! You received a personal award! <table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@thecuriouscook/birthday2.png</td><td>2 Years on Steemit</td></tr></table> <sub>_[Click here to view your Board of Honor](https://steemitboard.com/@thecuriouscook)_</sub> Do not miss the last post from @steemitboard: <table><tr><td><a href="https://steemit.com/steemitboard/@steemitboard/5jrq2c-steemitboard-saint-nicholas-day"><img src="https://steemitimages.com/64x128/http://i.cubeupload.com/mGo2Zd.png"></a></td><td><a href="https://steemit.com/steemitboard/@steemitboard/5jrq2c-steemitboard-saint-nicholas-day">Saint Nicholas challenge for good boys and girls</a></td></tr></table> > Support [SteemitBoard's project](https://steemit.com/@steemitboard)! [Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) and get one more award!
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Transaction Info	Block #28244276/Trx 95e6d925e28475778aff34047d92f9e8ec6eb4aa

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      "body": "Congratulations @thecuriouscook! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@thecuriouscook/birthday2.png</td><td>2 Years on Steemit</td></tr></table>\n\n<sub>_[Click here to view your Board of Honor](https://steemitboard.com/@thecuriouscook)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/steemitboard/@steemitboard/5jrq2c-steemitboard-saint-nicholas-day\"><img src=\"https://steemitimages.com/64x128/http://i.cubeupload.com/mGo2Zd.png\"></a></td><td><a href=\"https://steemit.com/steemitboard/@steemitboard/5jrq2c-steemitboard-saint-nicholas-day\">Saint Nicholas challenge for good boys and girls</a></td></tr></table>\n\n> Support [SteemitBoard's project](https://steemit.com/@steemitboard)! **[Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1)** and **get one more award**!",
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thecuriouscookpublished a new post: traveling-a-la-minimalist

2018/04/05 19:38:51 UTC

21,309,127|1357717

parent author
parent permlink	travel
author	thecuriouscook
permlink	traveling-a-la-minimalist
title	Traveling à la Minimalist
body	<html> <p>Next month, my husband Andrew and I will be traveling to the Balkans for 3 weeks.  </p> <p>I  made the epic decision to ditch my bulky old  55L backpack and replace it with a  40L carry-on pack. After much research, I decided on the Eagle Creek Global Companion, because hey, if i'm going to downsize I may as well do it in a slick, well-engineered product. </p> <p>I did not come to this decision lightly, but was convinced to give it a go by of all people, Rick Steves. </p> <p>Upon emerging from my you tube minimalist travel rabbit hole, I felt Rick Steves provided the most sensible argument, adding "nobody ever returns from holiday wishing they  had packed more." </p> <p>Word. Rick. Word.</p> <p>And so. here I go.  </p> <p>Ditching the superfluous items and hopefully packing. exactly. everything. I.  need. </p> <p>What about you? Have you traveled    à  la minimalist?  Was it a success? Liberating? I'd love to know!</p> <p><br></p> <p><br></p> <h3><em>Follow me to find out how my minimalist traveling skills are, and other travel insights, and hopefully not too many regrets.  </em></h3> <p><br></p> <p><br></p> </html>
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Transaction Info	Block #21309127/Trx 13577177bb3bff6d810285e895dbd4c38d016c2b

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      "title": "Traveling  à la Minimalist",
      "body": "<html>\n<p>Next month, my husband Andrew and I will be traveling to the Balkans for 3 weeks. &nbsp;</p>\n<p>I &nbsp;made the epic decision to ditch my bulky old &nbsp;55L backpack and replace it with a &nbsp;40L carry-on pack. After much research, I decided on the Eagle Creek Global Companion, because hey, if i'm going to downsize I may as well do it in a slick, well-engineered product.&nbsp;</p>\n<p>I did not come to this decision lightly, but was convinced to give it a go by of all people, Rick Steves.&nbsp;</p>\n<p>Upon emerging from my you tube minimalist travel rabbit hole, I felt Rick Steves provided the most sensible argument, adding \"nobody ever returns from holiday wishing they &nbsp;had packed more.\"&nbsp;</p>\n<p>Word. Rick. Word.</p>\n<p>And so. here I go. &nbsp;</p>\n<p>Ditching the superfluous items and hopefully packing. exactly. everything. I. &nbsp;need.&nbsp;</p>\n<p>What about you? Have you traveled &nbsp;&nbsp;&nbsp;à &nbsp;la minimalist? &nbsp;Was it a success? Liberating? I'd love to know!</p>\n<p><br></p>\n<p><br></p>\n<h3><em>Follow me to find out how my minimalist traveling skills are, and other travel insights, and hopefully not too many regrets. &nbsp;</em></h3>\n<p><br></p>\n<p><br></p>\n</html>",
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thecuriouscookupdated their account properties

2018/03/02 14:39:21 UTC

20,325,381|2a9ba6d

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Transaction Info	Block #20325381/Trx 2a9ba6d25dcb90ca28b9285e42675c88d0b69896

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pam.afgreplied to @thecuriouscook / re-thecuriouscook-re-pamafg-bodycare-lotions-part-1-20180223t144549627z

2018/02/23 14:45:54 UTC

20,124,141|ff6c9ec

parent author	thecuriouscook
parent permlink	re-pamafg-bodycare-lotions-part-1-20180222t210139646z
author	pam.afg
permlink	re-thecuriouscook-re-pamafg-bodycare-lotions-part-1-20180223t144549627z
title
body	I didn't know there was a travel size! Hong Kong doesn't have a big range of Cetaphil products here. I need to carefully look for them if so. Thanks for the heads up!
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Transaction Info	Block #20124141/Trx ff6c9ecf6aaaf066ae48e38ae5a060fff8242a93

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thecuriouscookupdated their account properties

2018/02/22 21:30:06 UTC

20,103,427|ab068b0

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Transaction Info	Block #20103427/Trx ab068b0a5535d146ea17962b9053c41e64012544

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thecuriouscookfollowed @pam.afg

2018/02/22 21:02:03 UTC

20,102,866|2bef581

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thecuriouscookupvoted (100.00%) @pam.afg / bodycare-lotions-part-1

2018/02/22 21:01:48 UTC

20,102,861|d88bcaf

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thecuriouscookreplied to @pam.afg / re-pamafg-bodycare-lotions-part-1-20180222t210139646z

2018/02/22 21:01:39 UTC

20,102,858|7a5f6c5

parent author	pam.afg
parent permlink	bodycare-lotions-part-1
author	thecuriouscook
permlink	re-pamafg-bodycare-lotions-part-1-20180222t210139646z
title
body	This moisturizer is great! I also really appreciate the fact that this product exists in travel size. No need to sacrifice beauty when traveling with carry-on!
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Transaction Info	Block #20102858/Trx 7a5f6c523e16494e721ddd4927fa1cfb69b4b013

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      "body": "This moisturizer is great!  I also really appreciate the fact that   this product exists  in travel size. No need to sacrifice beauty  when traveling with carry-on!",
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thecuriouscookfollowed @bigskycustoms

2018/02/22 20:09:21 UTC

20,101,812|b8bf449

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thecuriouscookreplied to @boosje123 / re-boosje123-being-visually-impaired-why-i-keep-explaining-to-others-that-i-am-visually-impaired-20180222t183840491z

2018/02/22 18:38:39 UTC

20,100,000|515a30a

parent author	boosje123
parent permlink	being-visually-impaired-why-i-keep-explaining-to-others-that-i-am-visually-impaired
author	thecuriouscook
permlink	re-boosje123-being-visually-impaired-why-i-keep-explaining-to-others-that-i-am-visually-impaired-20180222t183840491z
title
body	Hi there! It's so nice to read your story. As a fellow low-visionite I feel the same way, be honest with others and especially with yourself!
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      "body": "Hi there! It's so nice to read your story. As a fellow low-visionite I feel the same way, be honest with others and especially with yourself!",
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thecuriouscookfollowed @boosje123

2018/02/22 18:33:18 UTC

20,099,894|06b74c1

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thecuriouscookfollowed @wizardofwhere

2018/02/22 18:11:12 UTC

20,099,452|b333e06

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thecuriouscookupvoted (100.00%) @wizardofwhere / balkans-road-trip

2018/02/22 18:09:21 UTC

20,099,415|7cd09ef

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thecuriouscookfollowed @blackcat

2018/02/22 00:42:45 UTC

20,078,485|ecb7fad

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dtubixreplied to @thecuriouscook / re-ancient-rome-non-stick-cookware-and-honey-dipped-dormice-43

2018/02/21 21:54:33 UTC

20,075,122|fba03b7

parent author	thecuriouscook
parent permlink	ancient-rome-non-stick-cookware-and-honey-dipped-dormice
author	dtubix
permlink	re-ancient-rome-non-stick-cookware-and-honey-dipped-dormice-43
title
body	Interesting I will follow you to see your future posts! <p><img src="https://preview.ibb.co/fGAMyx/up1.jpg" width="200"/></p>
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      "body": "Interesting \n\r I will follow you to see your future posts! <p><img src=\"https://preview.ibb.co/fGAMyx/up1.jpg\" width=\"200\"/></p>",
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dtubixupvoted (50.00%) @thecuriouscook / ancient-rome-non-stick-cookware-and-honey-dipped-dormice

2018/02/21 21:52:21 UTC

20,075,078|7003d3c

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Transaction Info	Block #20075078/Trx 7003d3c89f26f55381b0366de88095f5c8a20e1a

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thecuriouscookfollowed @allasyummyfood

2018/02/21 21:18:42 UTC

20,074,405|9772721

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thecuriouscookfollowed @coruscate

2018/02/21 21:10:30 UTC

20,074,241|105d3aa

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thecuriouscookupvoted (100.00%) @coruscate / k7jefj2y

2018/02/21 21:10:03 UTC

20,074,233|ef53310

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thecuriouscookfollowed @keiserreport

2018/02/21 21:07:39 UTC

20,074,185|a2b6626

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thecuriouscookreplied to @heikomahr / re-heikomahr-account-settings-can-t-be-updated-anymore-20180221t210638372z

2018/02/21 21:06:36 UTC

20,074,164|b84f036

parent author	heikomahr
parent permlink	account-settings-can-t-be-updated-anymore
author	thecuriouscook
permlink	re-heikomahr-account-settings-can-t-be-updated-anymore-20180221t210638372z
title
body	Hi all! I'm very new to this platform. I'm trying to update my settings but it doesn't seem to work. Any tips? I can fill in the information but it wil not let me click post.....
json metadata	{"tags":["steemit"],"app":"steemit/0.1"}
Transaction Info	Block #20074164/Trx b84f03606e9c9cdbeb9efd3acae0c66f4e462404

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      "body": "Hi all! I'm very new to this platform. I'm trying to update my settings but it doesn't seem to work. Any tips? I can fill in the information but it wil not let me click post.....",
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cheetahreplied to @thecuriouscook / cheetah-re-thecuriouscookancient-rome-non-stick-cookware-and-honey-dipped-dormice

2018/02/21 20:33:27 UTC

20,073,501|be80333

parent author	thecuriouscook
parent permlink	ancient-rome-non-stick-cookware-and-honey-dipped-dormice
author	cheetah
permlink	cheetah-re-thecuriouscookancient-rome-non-stick-cookware-and-honey-dipped-dormice
title
body	Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in: https://medium.com/@GenRobitaille/ancient-rome-non-stick-cookware-and-honey-dipped-dormice-c03a54ffeca4
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://medium.com/@GenRobitaille/ancient-rome-non-stick-cookware-and-honey-dipped-dormice-c03a54ffeca4",
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cheetahupvoted (0.08%) @thecuriouscook / ancient-rome-non-stick-cookware-and-honey-dipped-dormice

2018/02/21 20:33:21 UTC

20,073,499|39e0c08

voter	cheetah
author	thecuriouscook
permlink	ancient-rome-non-stick-cookware-and-honey-dipped-dormice
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Transaction Info	Block #20073499/Trx 39e0c08e4201e95434dd6e0f58874e1f355b23c9

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thecuriouscookpublished a new post: ancient-rome-non-stick-cookware-and-honey-dipped-dormice

2018/02/21 20:33:06 UTC

20,073,494|d579086

parent author
parent permlink	food
author	thecuriouscook
permlink	ancient-rome-non-stick-cookware-and-honey-dipped-dormice
title	Ancient Rome: Non-stick Cookware and Honey-Dipped Dormice
body	<html> <p><img src="https://httpsimage.com/v2/45797a32-d916-4519-bb13-2b92eaddb852.jpe" width="736" height="656"/></p> <p><a href="https://www.wikiwand.com/en/Culture_of_ancient_Rome"><code> Wall painting (1st century AD) from Pompeii depicting a multi-generational banquet </code></a></p> <p> Nothing tickles my fancy more than a good food-history related unearthing. Recently a treasure trove of pottery was uncovered from a Roman pottery dump just outside of Naples Italy at the site of the ancient city of Cumae. </p> <p>Roman engineering never ceases to amaze. Here we are 21st century snobs smug in our modern day conveniences. Concrete, roads and highways, sewers and sanitation. These essential aspects of life were in fact created by Ancient Romans millennia ago.The modern day kitchen is no exception. Frying pans, ladles, strainers and now we can say for certain non stick cookware were all part of a Roman’s kitchen. </p> <p>The modern day kitchen is no exception. Frying pans, ladles, strainers and now we can say for certain non stick cookware were all part of a Roman’s kitchen.</p> <p><strong>The Pottery:</strong> </p> <p><img src="https://httpsimage.com/v2/d56a1487-8692-4de6-9e04-313de44f3f12.jpe" width="634" height="423"/></p> <p> </p> <p>Cumanae testae or Cumanae patellae, meaning pans from the city of<a href="https://en.wikipedia.org/wiki/Cumae"> Cumae </a>were mentioned in the 1st century AD cookbook <a href="http://www.gutenberg.org/ebooks/29728?msg=welcome_stranger">Apicius De Re Coquinaria </a>in which the author states that this no fuss cookware is perfect for chicken (pullum) stew. Although the name Cumanae testae/Cumanae patellae was known to historians, it was thought to be a term for Pompeian Redware, a pottery known for it’s heavy red glaze. However it would now appear that the name is in fact referring to a higher quality version of non stick cookware , manufactured in the ancient city of Cumae during the reign of Augustus and Tiberius, between 27 B.C. and 37 A.D.T</p> <p>his dump of pottery is thought to be defective goods thrown out by the workers. Thank you litterbugs! </p> <p> <strong>Roman Food:</strong></p> <p>Inspired by this ancient pottery, I decided to make a dish from the aforementioned cookbook. As I delved deeply into the world of Ancient Roman fare, my google searches were returning results that would make <a href="https://en.wikipedia.org/wiki/Andrew_Zimmern">Andrew Zimmern</a> blush. Heads of parrots, flamingo tongue , camel heels, cockscombs and my personal favorite, <a href="https://en.wikipedia.org/wiki/Edible_dormouse">dormouse</a> (Glis glis). Although we cannot imagine eating a rodent in modern society,<a href="https://en.wikipedia.org/wiki/Edible_dormouse"> dormouse</a> was a common snack, so much so that the Romans kept terracotta pots called glirariums. These pots were buried underground in a Roman’s garden where the little mice would fatten up by binging on fruit scraps. The Glis glis would then be eaten as an adorable snack or dessert, commonly dipped in honey and rolled in poppy seeds. </p> <p><img src="https://httpsimage.com/v2/5d004fc1-c0de-4573-97be-93ed04c158a7.jpe" width="437" height="422"/></p> <p>                                 Diagram of a <a href="http://www.arttrav.com/tuscany/ghirarium-dormice/">Ghirarium</a>  </p> <p><br></p> <p><strong>The Recipe:</strong></p> <p>The following is an authentic recipe taken from Apicius. As you will see below the recipe is a bit extravagant and calls for a few ingredients that are not very common in my kitchen.</p> <blockquote><em><strong>Minutal Apicianum, or Apician stew:</strong></em></blockquote> <blockquote><em>It starts with a list of ingredients that go into a pot: oleum, liquamen, vinum, porrum</em><br> <em>capitatum, mentam, pisciculos, esiciola minuta, testiculos caponum,</em><br> <em>glandulas porcellinas, which translates as “oil, garum, wine, leeks,</em><br> <em>mint, small fish, capon’s testicles, suckling pig sweetbreads.”Cook all this together. Pound pepper, lovage, cilantro, or coriander seed, moisten with garum, add a bit of honey and some of its own broth. Temper with wine and honey. Heat it up and break in tracta to thicken, stir it up and</em><br> <em>sprinkle on pepper and serve.”</em></blockquote> <blockquote><em><strong>Tracta</strong></em> <em>was a common dried dough used in Ancient Rome as a thickener for stews. Some historians believe it is the ancestor of Lasagna noodles others say it is nothing like pasta</em></blockquote> <blockquote><img src="https://httpsimage.com/v2/7b79adc3-b2b4-49da-a378-3609d02a5df7.jpe" width="504" height="725"/></blockquote> <p>I set out to find an Apicius recipe that made sense, something with a little less balls and a little more coq. What I found was Pullum Particum or Parthian Style Chicken. Although it does not sound terribly Roman it is a dish that appears in the cookbook nonetheless. The recipe’s origin is uncertain but I like to think of it as a cross cultural inspiration, like how Chicken Tikka Masala is the national dish of Britain today. </p> <p> If you care to try your hand at this ancient recipe, check out my take on<a href="https://medium.com/@GenRobitaille/ancient-recipe-pullum-particum-parthian-style-chicken-62a4f2c64ae3"> Pullum Particum. </a>The resulting dish was a rich, flavorful stewed chicken that tasted even better the next day, but don’t they always? </p> <p><br></p> <p><br></p> </html>
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      "title": "Ancient Rome: Non-stick Cookware and Honey-Dipped Dormice",
      "body": "<html>\n<p><img src=\"https://httpsimage.com/v2/45797a32-d916-4519-bb13-2b92eaddb852.jpe\" width=\"736\" height=\"656\"/></p>\n<p><a href=\"https://www.wikiwand.com/en/Culture_of_ancient_Rome\"><code>&nbsp;Wall painting (1st century AD) from Pompeii depicting a multi-generational banquet&nbsp;</code></a></p>\n<p>&nbsp;Nothing tickles my fancy more than a good food-history related unearthing. Recently a treasure trove of pottery was uncovered from a Roman pottery dump just outside of Naples Italy at the site of the ancient city of Cumae.&nbsp;</p>\n<p>Roman engineering never ceases to amaze. Here we are 21st century snobs smug in our modern day conveniences. Concrete, roads and highways, sewers and sanitation. These essential aspects of life were in fact created by Ancient Romans millennia ago.The modern day kitchen is no exception. Frying pans, ladles, strainers and now we can say for certain non stick cookware were all part of a Roman’s kitchen.&nbsp;</p>\n<p>The modern day kitchen is no exception. Frying pans, ladles, strainers and now we can say for certain non stick cookware were all part of a Roman’s kitchen.</p>\n<p><strong>The Pottery:</strong>&nbsp;</p>\n<p><img src=\"https://httpsimage.com/v2/d56a1487-8692-4de6-9e04-313de44f3f12.jpe\" width=\"634\" height=\"423\"/></p>\n<p>&nbsp;</p>\n<p>Cumanae testae or Cumanae patellae, meaning pans from the city of<a href=\"https://en.wikipedia.org/wiki/Cumae\"> Cumae </a>were mentioned in the 1st century AD cookbook <a href=\"http://www.gutenberg.org/ebooks/29728?msg=welcome_stranger\">Apicius De Re Coquinaria </a>in which the author states that this no fuss cookware is perfect for chicken (pullum) stew. Although the name Cumanae testae/Cumanae patellae was known to historians, it was thought to be a term for Pompeian Redware, a pottery known for it’s heavy red glaze. However it would now appear that the name is in fact referring to a higher quality version of non stick cookware&nbsp;, manufactured in the ancient city of Cumae during the reign of Augustus and Tiberius, between 27 B.C. and 37 A.D.T</p>\n<p>his dump of pottery is thought to be defective goods thrown out by the workers. Thank you litterbugs!&nbsp;</p>\n<p>&nbsp;<strong>Roman Food:</strong></p>\n<p>Inspired by this ancient pottery, I decided to make a dish from the aforementioned cookbook. As I delved deeply into the world of Ancient Roman fare, my google searches were returning results that would make <a href=\"https://en.wikipedia.org/wiki/Andrew_Zimmern\">Andrew Zimmern</a> blush. Heads of parrots, flamingo tongue&nbsp;, camel heels, cockscombs and my personal favorite, <a href=\"https://en.wikipedia.org/wiki/Edible_dormouse\">dormouse</a> (Glis glis). Although we cannot imagine eating a rodent in modern society,<a href=\"https://en.wikipedia.org/wiki/Edible_dormouse\"> dormouse</a> was a common snack, so much so that the Romans kept terracotta pots called glirariums. These pots were buried underground in a Roman’s garden where the little mice would fatten up by binging on fruit scraps. The Glis glis would then be eaten as an adorable snack or dessert, commonly dipped in honey and rolled in poppy seeds.&nbsp;</p>\n<p><img src=\"https://httpsimage.com/v2/5d004fc1-c0de-4573-97be-93ed04c158a7.jpe\" width=\"437\" height=\"422\"/></p>\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Diagram of a <a href=\"http://www.arttrav.com/tuscany/ghirarium-dormice/\">Ghirarium</a> &nbsp;</p>\n<p><br></p>\n<p><strong>The Recipe:</strong></p>\n<p>The following is an authentic recipe taken from Apicius. As you will see below the recipe is a bit extravagant and calls for a few ingredients that are not very common in my kitchen.</p>\n<blockquote><em><strong>Minutal Apicianum, or Apician stew:</strong></em></blockquote>\n<blockquote><em>It starts with a list of ingredients that go into a pot: oleum, liquamen, vinum, porrum</em><br>\n<em>capitatum, mentam, pisciculos, esiciola minuta, testiculos caponum,</em><br>\n<em>glandulas porcellinas, which translates as “oil, garum, wine, leeks,</em><br>\n<em>mint, small fish, capon’s testicles, suckling pig sweetbreads.”Cook all this together. Pound pepper, lovage, cilantro, or coriander seed, moisten with garum, add a bit of honey and some of its own broth. Temper with wine and honey. Heat it up and break in tracta to thicken, stir it up and</em><br>\n<em>sprinkle on pepper and serve.”</em></blockquote>\n<blockquote><em><strong>Tracta</strong></em> <em>was a common dried dough used in Ancient Rome as a thickener for stews. Some historians believe it is the ancestor of Lasagna noodles others say it is nothing like pasta</em></blockquote>\n<blockquote><img src=\"https://httpsimage.com/v2/7b79adc3-b2b4-49da-a378-3609d02a5df7.jpe\" width=\"504\" height=\"725\"/></blockquote>\n<p>I set out to find an Apicius recipe that made sense, something with a little less balls and a little more coq. What I found was Pullum Particum or Parthian Style Chicken. Although it does not sound terribly Roman it is a dish that appears in the cookbook nonetheless. The recipe’s origin is uncertain but I like to think of it as a cross cultural inspiration, like how Chicken Tikka Masala is the national dish of Britain today.&nbsp;</p>\n<p>&nbsp;If you care to try your hand at this ancient recipe, check out my take on<a href=\"https://medium.com/@GenRobitaille/ancient-recipe-pullum-particum-parthian-style-chicken-62a4f2c64ae3\"> Pullum Particum. </a>The resulting dish was a rich, flavorful stewed chicken that tasted even better the next day, but don’t they always?&nbsp;</p>\n<p><br></p>\n<p><br></p>\n</html>",
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thecuriouscookfollowed @maxer27

2018/02/21 15:03:51 UTC

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thecuriouscookfollowed @bertaroyer

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thecuriouscookpublished a new post: recipe-conditum-paradoxum-roman-spiced-wine

2018/02/21 14:28:57 UTC

20,066,214|3d1ead5

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title	RECIPE: Conditum Paradoxum (Roman Spiced Wine)
body	@@ -1674,153 +1674,4 @@ rve. -%0AFoodRecipeCocktailsHistoryWine%0AOne clap, two clap, three clap, forty?%0ABy clapping more or less, you can signal to us which stories really stand out.
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thecuriouscookpublished a new post: recipe-conditum-paradoxum-roman-spiced-wine

2018/02/21 14:28:06 UTC

20,066,197|4623d07

parent author
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author	thecuriouscook
permlink	recipe-conditum-paradoxum-roman-spiced-wine
title	RECIPE: Conditum Paradoxum (Roman Spiced Wine)
body	You know how it goes, you start your day off by looking up something super benign and end up down a worm hole that leads you to an Ancient Roman spiced wine recipe. This is how on a snow-stormy day in early January I found myself making Conditum Paradoxum. It was a common libation imbibed by Ancient Romans during the Saturnalia celebrations which occurred December 17–23. Whilst we cannot know for certain, the ingredients found in this wine cocktail do sound very similar to what we think of as mulled wine today. Although Saturnalia is behind us, there is still plenty of winter left and many days to drink this ancient version of vin chaud. Luckily, or should I say Praise be to Bacchus my pantry is chalk full of ingredients that are not dissimilar to those you would find in a Roman pantry, and I’m willing to bet yours is the same. I adapted the recipe below from the Roman cookery blog Pass the Garum. When it comes to mulled wine I tend to go big or go home, hence I’ve adjusted the quantities as well as omitted the saffron, mostly because I don’t like it. As with any mulled wine, the amount of spices you add is up to you. I prefer more peppercorns as I enjoy the heat it leaves on the tongue. If we were in Ancient Rome this wine would have been very sweet like an ice wine. So, if honey is your thing. Go nuts. Conditum Paradoxum (Roman Spiced Wine) Ingredients: 750 ml of white wine 1/2 cup Honey 1 tsp Fennel 1 Tsp Peppercorns (crushed) 6 Dates or a small handful of raisins Directions: Add the honey , wine, and dates/raisins to a saucepan and bring to the boil. Add the spices, turn off the heat and cover. Let sit for 15–20 minutes, strain and serve. FoodRecipeCocktailsHistoryWine One clap, two clap, three clap, forty? By clapping more or less, you can signal to us which stories really stand out.
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      "body": "You know how it goes, you start your day off by looking up something super benign and end up down a worm hole that leads you to an Ancient Roman spiced wine recipe.\n\nThis is how on a snow-stormy day in early January I found myself making Conditum Paradoxum. It was a common libation imbibed by Ancient Romans during the Saturnalia celebrations which occurred December 17–23. Whilst we cannot know for certain, the ingredients found in this wine cocktail do sound very similar to what we think of as mulled wine today. Although Saturnalia is behind us, there is still plenty of winter left and many days to drink this ancient version of vin chaud.\n\nLuckily, or should I say Praise be to Bacchus my pantry is chalk full of ingredients that are not dissimilar to those you would find in a Roman pantry, and I’m willing to bet yours is the same.\n\nI adapted the recipe below from the Roman cookery blog Pass the Garum. When it comes to mulled wine I tend to go big or go home, hence I’ve adjusted the quantities as well as omitted the saffron, mostly because I don’t like it. As with any mulled wine, the amount of spices you add is up to you. I prefer more peppercorns as I enjoy the heat it leaves on the tongue.\n\nIf we were in Ancient Rome this wine would have been very sweet like an ice wine. So, if honey is your thing. Go nuts.\n\nConditum Paradoxum (Roman Spiced Wine)\n\nIngredients:\n750 ml of white wine\n1/2 cup Honey\n1 tsp Fennel\n1 Tsp Peppercorns (crushed)\n6 Dates or a small handful of raisins\n\nDirections:\nAdd the honey , wine, and dates/raisins to a saucepan and bring to the boil. Add the spices, turn off the heat and cover. Let sit for 15–20 minutes, strain and serve.\nFoodRecipeCocktailsHistoryWine\nOne clap, two clap, three clap, forty?\nBy clapping more or less, you can signal to us which stories really stand out.",
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cheetahreplied to @thecuriouscook / cheetah-re-thecuriouscookrecipe-conditum-paradoxum-roman-spiced-wine

2018/02/21 14:27:03 UTC

20,066,176|9397ded

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body	Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in: https://backfieldbaykitchen.com/2017/01/04/rome-spiced-wine/
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cheetahupvoted (0.08%) @thecuriouscook / recipe-conditum-paradoxum-roman-spiced-wine

2018/02/21 14:26:48 UTC

20,066,171|8e5a4b0

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thecuriouscookpublished a new post: recipe-conditum-paradoxum-roman-spiced-wine

2018/02/21 14:25:33 UTC

20,066,146|633f6ff

parent author
parent permlink	recipe
author	thecuriouscook
permlink	recipe-conditum-paradoxum-roman-spiced-wine
title	RECIPE: Conditum Paradoxum (Roman Spiced Wine)
body	You know how it goes, you start your day off by looking up something super benign and end up down a worm hole that leads you to an Ancient Roman spiced wine recipe. This is how on a snow-stormy day in early January I found myself making Conditum Paradoxum. It was a common libation imbibed by Ancient Romans during the Saturnalia celebrations which occurred December 17–23. Whilst we cannot know for certain, the ingredients found in this wine cocktail do sound very similar to what we think of as mulled wine today. Although Saturnalia is behind us, there is still plenty of winter left and many days to drink this ancient version of vin chaud. Luckily, or should I say Praise be to Bacchus my pantry is chalk full of ingredients that are not dissimilar to those you would find in a Roman pantry, and I’m willing to bet yours is the same. I adapted the recipe below from the Roman cookery blog Pass the Garum. When it comes to mulled wine I tend to go big or go home, hence I’ve adjusted the quantities as well as omitted the saffron, mostly because I don’t like it. As with any mulled wine, the amount of spices you add is up to you. I prefer more peppercorns as I enjoy the heat it leaves on the tongue. If we were in Ancient Rome this wine would have been very sweet like an ice wine. So, if honey is your thing. Go nuts. Conditum Paradoxum (Roman Spiced Wine) Ingredients: 750 ml of white wine 1/2 cup Honey 1 tsp Fennel 1 Tsp Peppercorns (crushed) 6 Dates or a small handful of raisins Directions: Add the honey , wine, and dates/raisins to a saucepan and bring to the boil. Add the spices, turn off the heat and cover. Let sit for 15–20 minutes, strain and serve. FoodRecipeCocktailsHistoryWine One clap, two clap, three clap, forty? By clapping more or less, you can signal to us which stories really stand out.
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      "author": "thecuriouscook",
      "permlink": "recipe-conditum-paradoxum-roman-spiced-wine",
      "title": "RECIPE: Conditum Paradoxum (Roman Spiced Wine)",
      "body": "You know how it goes, you start your day off by looking up something super benign and end up down a worm hole that leads you to an Ancient Roman spiced wine recipe.\n\nThis is how on a snow-stormy day in early January I found myself making Conditum Paradoxum. It was a common libation imbibed by Ancient Romans during the Saturnalia celebrations which occurred December 17–23. Whilst we cannot know for certain, the ingredients found in this wine cocktail do sound very similar to what we think of as mulled wine today. Although Saturnalia is behind us, there is still plenty of winter left and many days to drink this ancient version of vin chaud.\n\nLuckily, or should I say Praise be to Bacchus my pantry is chalk full of ingredients that are not dissimilar to those you would find in a Roman pantry, and I’m willing to bet yours is the same.\n\nI adapted the recipe below from the Roman cookery blog Pass the Garum. When it comes to mulled wine I tend to go big or go home, hence I’ve adjusted the quantities as well as omitted the saffron, mostly because I don’t like it. As with any mulled wine, the amount of spices you add is up to you. I prefer more peppercorns as I enjoy the heat it leaves on the tongue.\n\nIf we were in Ancient Rome this wine would have been very sweet like an ice wine. So, if honey is your thing. Go nuts.\n\nConditum Paradoxum (Roman Spiced Wine)\n\nIngredients:\n750 ml of white wine\n1/2 cup Honey\n1 tsp Fennel\n1 Tsp Peppercorns (crushed)\n6 Dates or a small handful of raisins\n\nDirections:\nAdd the honey , wine, and dates/raisins to a saucepan and bring to the boil. Add the spices, turn off the heat and cover. Let sit for 15–20 minutes, strain and serve.\nFoodRecipeCocktailsHistoryWine\nOne clap, two clap, three clap, forty?\nBy clapping more or less, you can signal to us which stories really stand out.",
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thecuriouscookfollowed @tangerinetravels

2018/02/21 00:58:15 UTC

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thecuriouscookunfollowed @steamit

2016/12/08 13:58:33 UTC

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thecuriouscookfollowed @steamit

2016/12/08 13:58:15 UTC

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thecuriouscookupdated their account properties

2016/12/03 17:35:51 UTC

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steemcreated a new account: @thecuriouscook

2016/12/03 15:43:54 UTC

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Voting Power100.00%

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Resource Credits100.00%

Reputation Progress0.00%

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Memo

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No active witness votes.

[]