Dinner Time!

**Brennus** · 04-27-2010, 22:54

Right now I am in the mood for lying in the sun just outside Rhodes harbour with a kebab of roasted swallows and a side dish of fish fried in olive oil, some local olives and goats milk cheese. Drinking some diluted wine and just watching the ships come and go.

**Fluvius Camillus** · 04-27-2010, 23:17

Originally Posted by Brennus

Right now I am in the mood for lying in the sun just outside Rhodes harbour with a kebab of roasted swallows and a side dish of fish fried in olive oil, some local olives and goats milk cheese. Drinking some diluted wine and just watching the ships come and go.

I can see it before me already, wow I would love that!!

I would also enjoy a sunny day as Romani aristocrat at my Campanian villa. Drinking some Falernian wine, eat some meat snacks served by my servants, maybe have someone play one of those authentic Romani themes. Ah... That would be life....

~Fluvius

**stratigos vasilios** · 04-28-2010, 03:13

Originally Posted by Fluvius Camillus

I would also enjoy a sunny day as Romani aristocrat at my Campanian villa. Drinking some Falernian wine, eat some meat snacks served by my servants, maybe have someone play one of those authentic Romani themes. Ah... That would be life....

So long as it's an EB Romani tune...

**antisocialmunky** · 04-28-2010, 05:26

How would you put CO2 in solution back then other than letting something ferment in a pressure sealed container like a well corked amphora?

**Brennus** · 04-28-2010, 09:16

Well how do we carbonise drinks now?

**MerlinusCDXX** · 04-29-2010, 06:42

Originally Posted by antisocialmunky

How would you put CO2 in solution back then other than letting something ferment in a pressure sealed container like a well corked amphora?

Originally Posted by Brennus

Well how do we carbonise drinks now?

I know for beer, water, and soda, you just use a CO2 tank, regulator and sealed pressure keg combo, cool the liquid to about 35 degrees Fahrenheit, and apply 15 to 20 psi of top pressure (NEVER use more pressure than a keg is rated for! That's a great way to blow up your keg.). If you want your liquid to dissolve a bit more CO2, gently agitating (usually by shaking) the contents every once in a while will help.