Salt: the "refrigerator" of antiquity | Wandering
Salt (sodium chloride, NaCl) The ancient Greek word "the Als '(b. Of salt) should not be confused with" the Als' yen. of alos (: the sea), although these two words in the same family. Off Topic al. words produced: sea, fisherman, cara membuat sayur asin Alimos, saltmarsh, brine, seashore (> mes.: seashore), beach, Agchialos, Alonissos and many others. With the same root passed and lat .: als, Italy. : Sale, France. : Sel, GATE .: salt, Ger.: Salz Without sodium chloride man could not live. The salt may be either cara membuat sayur asin mineral or sea. The seawater is pumped, by evaporation, the salt marshes. Known in ancient times was the salt pans of Anavysos, Vravrona, Megara. Today, they operate in Kalloni Polichnitos (Lesbos), lime (Pieria), Messolonghi, Lefkada, Milos. cara membuat sayur asin The Greeks and Romans gave salt to the sacrifices to their gods. It was a symbol of delicacy, grace and merriment (apedo, cara membuat sayur asin perhaps, the subsequent sentence of K. Testament: "ye Este the salt of the earth"). In ancient times it was known as the phrase the "Attic salt" (to indicate the delicate and ingenious Attic Spirit) The morsels (the Tarija)
Salt, although it has antiseptic properties has, however, aseptic cara membuat sayur asin and therefore does not allow the growth of microorganisms. So, since ancient times, cara membuat sayur asin it was used for food preservation. Salt was the "refrigerator" of antiquity, the morsels (or Tarija) cara membuat sayur asin was for the ancient "frozen" fish of our time. The ancient Athenians overestimated the salted fish, which are imported from Spain, Sicily, the Black Sea. Elianos (XVIII, 32) describes the transportation of Caspian cara membuat sayur asin sturgeon: "camel until EKBAN River and from there by ship to our ports." Kipper, cara membuat sayur asin mainly tuna, the sturgeon, skipjack tuna, the mackerel, the scalloped hammerhead, the grouper (kestrefs), the mackerel etc .. Eating cara membuat sayur asin morsels among dishes were sampled wealthy cara membuat sayur asin (good quality Tarija was unaffordable, the "tarichos antakaios" was something similar to today's caviar (<tarichavgiarion cara membuat sayur asin <Tarija + egg) and resulting from the treatment of antacaei, the Danube and the Dnieper. The song became Pythioniki (envious), in ancient Athens, it had lovers sons of a tarichopoli and brought abundant Tarija. Instead, it was cheap salted seconds: "the iminiros or imitarichos" for which they used half the amount of salt. Cheap, too, was "the akropastos" (ie, the very lightly salted tarichos). Poor people ate the "tail Tarija ', the paste of the tail of the fish. In Xenocrates says that ate raw Tarija (usually), since dived in fresh water and accompanied with oregano. The tastiest morsels were those that came from young, lean fish: "nice Tarija." These last fry, threw their various seasonings and "went off" with white wine. The many varieties of Tarija show the estimate harbored in these ancient cara membuat sayur asin Greeks: "the scaly tarichos" (the scales), "the cara membuat sayur asin tiltos tarichos" (without scales), "the omotarichos" cara membuat sayur asin (the part of the fish around shoulder, head), "the underbelly". Mostly, however, cara membuat sayur asin bring us a people full of life and creativity, inexhaustible power of man to survive and create a human Greece (which feasts and taste all the good in the world and without our own technological facilities), a warm breath past, different from the grandiose academicism of our schools, cara membuat sayur asin which led to many generations cara membuat sayur asin in the deepest ... yawns
PRESERVATION OF FRESH MEAT WITHOUT SALT: covers the fresh meat of your choice with honey and cream up with the skefos- use it whenever you want. This method is preferred in the winter, because summer meat withstand only a few days. The same applies to the boiled meat. CONSERVATION fried fish: Pour hot vinegar when fried removed from the heat.
CONSERVATION OYSTER: wash with vinegar, or wash with vinegar pissarismeno a jar and place them inside. MAINTENANCE The BEEF PORK SKIN AND BOILED LEGS: Place them in mustard - made with vinegar, cara membuat sayur asin salt and honey - to cover completely and use them whenever you want: you will be surprised
MAINTENANCE PREPARATIONS OF HONEY: cara membuat sayur asin you get what the Greeks call stafragkatho cara membuat sayur asin and fix alefri- time to prepare cakes, mix it with honey. CONSERVATION OF GRAPE: chop from the vine grapes without kakoseis- boiling water rain until remaining 1/3 and chyneis in a jar where you put the grapes. After pissareis the vase, gypsareis and place in a cool place, not in the sun arrives. When I wanted grapes will find there fresh and the water you can give to patients for mead. Intact also will find grapes, with
Salt (sodium chloride, NaCl) The ancient Greek word "the Als '(b. Of salt) should not be confused with" the Als' yen. of alos (: the sea), although these two words in the same family. Off Topic al. words produced: sea, fisherman, cara membuat sayur asin Alimos, saltmarsh, brine, seashore (> mes.: seashore), beach, Agchialos, Alonissos and many others. With the same root passed and lat .: als, Italy. : Sale, France. : Sel, GATE .: salt, Ger.: Salz Without sodium chloride man could not live. The salt may be either cara membuat sayur asin mineral or sea. The seawater is pumped, by evaporation, the salt marshes. Known in ancient times was the salt pans of Anavysos, Vravrona, Megara. Today, they operate in Kalloni Polichnitos (Lesbos), lime (Pieria), Messolonghi, Lefkada, Milos. cara membuat sayur asin The Greeks and Romans gave salt to the sacrifices to their gods. It was a symbol of delicacy, grace and merriment (apedo, cara membuat sayur asin perhaps, the subsequent sentence of K. Testament: "ye Este the salt of the earth"). In ancient times it was known as the phrase the "Attic salt" (to indicate the delicate and ingenious Attic Spirit) The morsels (the Tarija)
Salt, although it has antiseptic properties has, however, aseptic cara membuat sayur asin and therefore does not allow the growth of microorganisms. So, since ancient times, cara membuat sayur asin it was used for food preservation. Salt was the "refrigerator" of antiquity, the morsels (or Tarija) cara membuat sayur asin was for the ancient "frozen" fish of our time. The ancient Athenians overestimated the salted fish, which are imported from Spain, Sicily, the Black Sea. Elianos (XVIII, 32) describes the transportation of Caspian cara membuat sayur asin sturgeon: "camel until EKBAN River and from there by ship to our ports." Kipper, cara membuat sayur asin mainly tuna, the sturgeon, skipjack tuna, the mackerel, the scalloped hammerhead, the grouper (kestrefs), the mackerel etc .. Eating cara membuat sayur asin morsels among dishes were sampled wealthy cara membuat sayur asin (good quality Tarija was unaffordable, the "tarichos antakaios" was something similar to today's caviar (<tarichavgiarion cara membuat sayur asin <Tarija + egg) and resulting from the treatment of antacaei, the Danube and the Dnieper. The song became Pythioniki (envious), in ancient Athens, it had lovers sons of a tarichopoli and brought abundant Tarija. Instead, it was cheap salted seconds: "the iminiros or imitarichos" for which they used half the amount of salt. Cheap, too, was "the akropastos" (ie, the very lightly salted tarichos). Poor people ate the "tail Tarija ', the paste of the tail of the fish. In Xenocrates says that ate raw Tarija (usually), since dived in fresh water and accompanied with oregano. The tastiest morsels were those that came from young, lean fish: "nice Tarija." These last fry, threw their various seasonings and "went off" with white wine. The many varieties of Tarija show the estimate harbored in these ancient cara membuat sayur asin Greeks: "the scaly tarichos" (the scales), "the cara membuat sayur asin tiltos tarichos" (without scales), "the omotarichos" cara membuat sayur asin (the part of the fish around shoulder, head), "the underbelly". Mostly, however, cara membuat sayur asin bring us a people full of life and creativity, inexhaustible power of man to survive and create a human Greece (which feasts and taste all the good in the world and without our own technological facilities), a warm breath past, different from the grandiose academicism of our schools, cara membuat sayur asin which led to many generations cara membuat sayur asin in the deepest ... yawns
PRESERVATION OF FRESH MEAT WITHOUT SALT: covers the fresh meat of your choice with honey and cream up with the skefos- use it whenever you want. This method is preferred in the winter, because summer meat withstand only a few days. The same applies to the boiled meat. CONSERVATION fried fish: Pour hot vinegar when fried removed from the heat.
CONSERVATION OYSTER: wash with vinegar, or wash with vinegar pissarismeno a jar and place them inside. MAINTENANCE The BEEF PORK SKIN AND BOILED LEGS: Place them in mustard - made with vinegar, cara membuat sayur asin salt and honey - to cover completely and use them whenever you want: you will be surprised
MAINTENANCE PREPARATIONS OF HONEY: cara membuat sayur asin you get what the Greeks call stafragkatho cara membuat sayur asin and fix alefri- time to prepare cakes, mix it with honey. CONSERVATION OF GRAPE: chop from the vine grapes without kakoseis- boiling water rain until remaining 1/3 and chyneis in a jar where you put the grapes. After pissareis the vase, gypsareis and place in a cool place, not in the sun arrives. When I wanted grapes will find there fresh and the water you can give to patients for mead. Intact also will find grapes, with
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