Simple Roman Dish

[Pertinax]

Anything about beer link to Pantagathus's site , what he doesnt know can be written on the back of a stamp.Just go to his profile to get the link , the entries are "modern" but his knowledge is based ona great depth of historical knowledge.

 

My Friend, you are too kind to a site that is woefully lacking in content and too often neglected by it's author...

 

Now, as to M. Porcius Cato's question about keeping the dryness down; the wine soaked roll helps as does keeping the temperature down when cooking but I would say the key is to not use too lean of meat. (Which kinda of contradicts my comment about using kibbeh fine meat but just ignore that!) So 70/30 for juicy and 80/20 if you insist on keeping the fat content down...

I presume the meat must have a fine marbling of good fat then to impart flavour? ( Our Paterfamilias ruled only meat of a deep garnet colour with rich yellow fat generously veined like an augen gneiss)

[Pantagathus]

I presume the meat must have a fine marbling of good fat then to impart flavour? ( Our Paterfamilias ruled only meat of a deep garnet colour with rich yellow fat generously veined like an augen gneiss)

 

Not a 'must' but a 'darn good to have'

[M. Porcius Cato]

So to keep it juicy--low heat, fatty meat, and the wet roll. Seems to me the wet roll is superfluous: what's it doing for this recipe?

[Pantagathus]

So to keep it juicy--low heat, fatty meat, and the wet roll. Seems to me the wet roll is superfluous: what's it doing for this recipe?

 

Make the recipie and you will see... Not superfuous at all

[M. Porcius Cato]

So to keep it juicy--low heat, fatty meat, and the wet roll. Seems to me the wet roll is superfluous: what's it doing for this recipe?

Make the recipie and you will see... Not superfuous at all

 

Fair enough!