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Effodoround
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| GordonGroow | Дата: Суббота, 15.11.2025, 12:32 | Сообщение # 46 |
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Группа: Гости
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| psihiatrmsksoymn | Дата: Вторник, 18.11.2025, 00:27 | Сообщение # 48 |
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Группа: Гости
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| AndreaVaw | Дата: Среда, 19.11.2025, 17:42 | Сообщение # 49 |
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Группа: Гости
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| zapojcherepovecsoymn | Дата: Пятница, 21.11.2025, 00:50 | Сообщение # 50 |
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Группа: Гости
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| WilliamFem | Дата: Вторник, 25.11.2025, 09:15 | Сообщение # 51 |
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Группа: Гости
| https://mega-store.asia/ - NEW WEBSITE HERE!!! mega HERE
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| Donaldjr | Дата: Четверг, 27.11.2025, 13:32 | Сообщение # 52 |
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Группа: Гости
| Hey everyone!
Came across a super informative post about market analysis.
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| VernonMog | Дата: Вторник, 02.12.2025, 13:00 | Сообщение # 53 |
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Группа: Гости
| More than $100,000 worth of escargots were stolen from a French snail farmer earlier this week, French media reported, leaving the supplier scrambling to replenish its stock in time for the holiday season.
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“This is really not the post that we thought we would write approaching the holidays,” L’Escargot Des Grands Crus wrote in a post on Facebook Tuesday. “We were victims of a burglary and our stock of fresh and frozen snails was stolen.”
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A family business, L’Escargot Des Grands Crus breeds around 350,000 snails annually, preparing the escargots “with the greatest care,” according to its website.
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The snail theft is “a shock, incomprehensible and a real blow for all of the team,” the farm, which is based in Bouzy, northeastern France, said on Facebook.
Overnight from Sunday into Monday, thieves entered the farm undetected and broke into the buildings housing the snails, French public broadcaster France Info reported. Th
kra34 cc
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| AndrewWoumb | Дата: Вторник, 02.12.2025, 13:00 | Сообщение # 54 |
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Группа: Гости
| More than $100,000 worth of escargots were stolen from a French snail farmer earlier this week, French media reported, leaving the supplier scrambling to replenish its stock in time for the holiday season.
<a href=https://kra-52cc.com>kra31</a>
“This is really not the post that we thought we would write approaching the holidays,” L’Escargot Des Grands Crus wrote in a post on Facebook Tuesday. “We were victims of a burglary and our stock of fresh and frozen snails was stolen.”
<a href=https://kra59at.cc>kra50 сс</a>
A family business, L’Escargot Des Grands Crus breeds around 350,000 snails annually, preparing the escargots “with the greatest care,” according to its website.
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The snail theft is “a shock, incomprehensible and a real blow for all of the team,” the farm, which is based in Bouzy, northeastern France, said on Facebook.
Overnight from Sunday into Monday, thieves entered the farm undetected and broke into the buildings housing the snails, French public broadcaster France Info reported. Th
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| Michaeltop | Дата: Вторник, 09.12.2025, 07:24 | Сообщение # 55 |
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Группа: Гости
| Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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