What's Cooking (che cosa griglia? non pietre)

Super busy at the day job this week, so today it's about cooking (which I'll be doing this weekend).

But of course not just any cooking! I bring to the esteemed readers' attention the 'De re coquinaria' (on the subject of cooking) by Marcus Gavius Apicus.

*Warning - Only click on the link if you are not about to (or just have) eaten.

After reading the hundreds of suggestion type recipies, it pains me to say it but I can only conclude that Roman cooking was total B.S. by today's standards. Just wine and bread for me, thanks...

Here is a recipe that might have gone over well in antiquity (non-vegetarian, but if you just read all that other stuff, you've got some thick skin) :

Instead of a Dormouse fillet, start with 4 lbs flank or skirt steak (most all fat trimmed off), place on cutting board, salt lightly, and then pound out with a hammer (not the one you use for chiselling stone like exhibit 13, or the weird kind with the sadistic tendorizing spikes). Pour on the lime juice from the typical green plastic containers. When you think you have too much lime, just a little more. Then very lightly dust with cumin and a bit of oregano. Next a 2 tablespoons of silver tequila (then drink some so you are in more of a 'fajita-y mood'). Grind pepper over it and then about 1 cup of dark soy sauce. Work all the ingredients into the meat, and grill to just on the well side of medium.
Serve with sauteed onion / bell pepper and flour tortillas, oh yeah, and beer (or tequila since it is still out and you are probably tipsy).

Italiana -

Romani sono incapace di cucinare bene, il libro lo dimostra :)

Così ecco la mia ricetta per fajita:

1.7 kg di bistecca (sale poco, poi colpito con martello),

.2 liter succo di lime

poco cumin,

poco oregano,

30 ml tequila argento,

.2 liter salsa di soia

Griglia!!! :)