That's pretty great, Scott! I have a friend with whom I'd love to try this kind of thing. I do have a couple of questions about Anglo-Saxon cuisine though:Jamie mentioned a few times about just how well-spiced their foods were. Are we talking in the style of peppercorn steak, or more like just a lot of herbs involved? Also, I'm assuming that, with salaries and the like, the Romans did a good job of democratizing the salt trade and making it available to others. Also, I'm aware of a few salt mines in England, but my question is, with a relative breakdown of trade across the island during Heptarchy, would salt have been widely available to the average farmers, or more of a noble luxury?Was salt 100% necessary to preserve food? Did they just not eat a lot of meat? Thanks!