Roman cuisine
While delayed, for my mother's birthday, I made Roman cuisine. Different recipes than I did for Shira's Bacchanalia a few years ago. It was a delightful success. The cooked melons in Passum was probably the grand discovery, but everything came out exceedingly well.
Question: Oven Roasted Ginger
A question for the great hive-mind - is oven-roasted ginger something that makes sense? I am making oven-roasted winter vegetables tomorrow and I suddenly thought, "ginger is a root as well".
Is that an insane idea? I kind of think it might be, but I know there are people far more knowledgeable about such things than myself.
Is that an insane idea? I kind of think it might be, but I know there are people far more knowledgeable about such things than myself.