boiled eggs in pine nut sause by Thomas Bender https://padlet.com/thomasb191/xcq3t7tqrgf4 Made by Thomas Bender and Matthew Pytosh. en-us 2016-11-22 15:39:03 UTC 2023-05-09 12:09:29 UTC hello@padlet.com The original recipe thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/141410265 this recipe was written down around the 4th century C.E. in a book called Apicius

"In ovis hapalis: piper, ligustcum, nucleos infusos. Suffundes mel, acetum; liquamine temperabis" (Apicius, 329)

]]> 2016-12-02 15:31:46 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/141410265 The ingreedients thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/141415032 the the ingredients that we are using are:

 4 small eggs


200g pine nuts 


2 teaspoons ground pepper 


1 teaspoon honey 

4 tablespoons garum 
(Magistra wanted us to include garum, so if it tastes bad, blame her)
]]> 2016-12-02 15:44:49 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/141415032 Our recipe thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/142042444
"Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.

This recipe can be adapted easily to other eggs, such as quail's eggs. In that case keep an eye on the cooking-time: a quail's egg will be firm in 1 minute."(Patrick Faas)
]]> 2016-12-06 15:28:41 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/142042444 citations thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/142043344 Faas, Patrick. "Around the Roman Table." Eight Ancient Roman Recipes from Around the Roman Table: Food and Feasting in Ancient Rome. N.p., n.d. Web. 06 Dec. 2016.

"Apicius." Wikipedia. Wikimedia Foundation, n.d. Web. 06 Dec. 2016

Raimer, Carla. "Ancient Roman Recipes." PBS. PBS, 01 Nov. 2000. Web. 06 Dec. 2016.]]> 2016-12-06 15:30:44 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/142043344 video thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/143639229 https://drive.google.com/a/bronxvilleschool.org/file/d/0BzvkaJD3jFeaZWswQUZEaTR1MFk/view?usp=sharing]]> 2016-12-14 16:08:24 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/143639229 Picture thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/144029189 2016-12-16 12:30:33 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/144029189 Things we learned thomasb191 https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/144030227 The main thing that we learned was that garum is NASTY! On top of that we learned that because garum tastes like liquid salt, we could use salt instead to avoid the smell of garum.]]> 2016-12-16 12:38:36 UTC https://padlet.com/thomasb191/xcq3t7tqrgf4/wish/144030227