Tea? (Part 2)

[somewhere in america]

I don't really like zucchini but in cake it's most excellent. Trust me, you wouldn't even know it was there. I made tomato cake once too.... can't say I liked it... too acidic and doesn't really go well with cinnamon or clove type spices.

 

[welsh dragon]

I don't really like zucchini but in cake it's most excellent. Trust me, you wouldn't even know it was there. I made tomato cake once too.... can't say I liked it... too acidic and doesn't really go well with cinnamon or clove type spices.

 

[somewhere in america]

I've done all sorts of events where I've even made vegen dishes and no one knew until I said anything.

 

[classic33]

@welsh dragon, see I told you so Yesterday at 22:10

Just taken my be nice tablet....back to normal tomorrow Oh and just to complete your day, despite a blue sky start here this am, the weather deteriorated to as bad as englandshires in the afternoon. What we call Dreich ie wet cold and miserable

 

[welsh dragon]

@welsh dragon, see I told you so Yesterday at 22:10

Touche my friend Touche...

 

[classic33]

I think the Edible Dormouse is a fair bit bigger than the hazel Dormouse. I'm sure I've seen a copy of a Roman recipe, and think it featured pine nuts. And probably fish sauce, they put that in every thing. It was a sort of salt substitute made of anchovies.

Edible Dormouse​

"It was farmed and eaten by the ancient Romans (usually as a snack), hence the word edible in its name. The Romans would catch the dormice from the wild in autumn when it was fattest. The dormice were kept and raised either in large pits or (in less spacious urban surroundings) in terra cotta containers, the gliraria, something like contemporary hamster cages. They fed these captive dormice walnuts, chestnuts, and acorns for fattening. The dormice were served by either roasting them and dipping them in honey or stuffing them with a mixture of pork, pine nuts, and other flavorings. It was however very important to upper-class Romans that the dormice be separated from other products of the hunt, like the large game, for presentation purposes."

Baked dormice:
"Stuff the dormice with minced pork or the meat of other dormice chopped up with herbs, pepper and pine nuts. Sew up the dormice and cook in a small oven."

"The starters were served. On a large tray stood a donkey made of bronze. On its back were two baskets, one holding green olives, and the other black. On either side were dormice, dipped in honey and rolled in poppy seed."

"Stuff the mice with minced pork, mouse meat from all parts of the mouse ground with pepper, pine kernels, laser, and garum. Sew the mouse up and put on a tile on the stove. Or roast in a portable oven."​

 

[welsh dragon]

Loveley, but I couldn't possibly eat a whole one.

 

[classic33]

Loveley, but I couldn't possibly eat a whole one.

Ah go on!!

 

[welsh dragon]

Ah go on!!

ah go on go on go on go on..

 

[classic33]

Do you think they'd let @Puddles serve it up at the Christmas Fayre?

 

[welsh dragon]

Do you think they'd let @Puddles serve it up at the Christmas Fayre?

Not it if does not have the proper health and safety certificate they won't

 

[welsh dragon]

I've done all sorts of events where I've even made vegen dishes and no one knew until I said anything.

If you say so. lol

 

[classic33]

Not it if does not have the proper health and safety certificate they won't

And just where would one be obtained, for a dish that hasn't been cooked for nearly 2000 years?

 

[classic33]

@Maverick Goose, is playing catch-up again?

 

[somewhere in america]

I had one lady ask me for the recipe of a stuffed sausage pastry I had done. So I told her it was actually quite easy but that they were 100% vegan, low fat, extra vitamins and protein. She was floored.