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Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew https://www.tastinghistory.com/recipes/babylonianlambstew Our

Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.

Rendello 20d ago
I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1]. The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store. 1. https://www.youtube.com/watch?v=6LynenQ5h2Y https://www.youtube.com/watch?v=6LynenQ5h2Y 2. https://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum 3. https://en.wikipedia.org/wiki/Asafoetida https://en.wikipedia.org/wiki/Asafoetida
- jamal-kumar 19d ago
  I can usually find hing (asafoetida) in grocery stores in certain more populous parts of Canada in the spice section, it's quite a good garlic substitute for those who can't do garlic
  - Rendello 19d ago
    It's used by Janes as eating root vegetables like onions or garlic is discouraged or forbidden in that religion [1]. (Un)related: onions and garlic are pretty close to each other. Chicago is named after šikaakwa, [2] the native word for the local Allium that's alternately called "wild onion" or "wild garlic" in English [3]. You can hear a similar word for onion in a different Algonquin language, Ojibwe [4]. 1. https://en.wikipedia.org/wiki/Jainism#Ahimsa_in_practice:_Jain_diet https://en.wikipedia.org/wiki/Jainism#Ahimsa_in_practice:_Ja... 2. https://en.wikipedia.org/wiki/Chicago#Etymology_and_nicknames https://en.wikipedia.org/wiki/Chicago#Etymology_and_nickname... 3. https://en.wikipedia.org/wiki/Allium_tricoccum https://en.wikipedia.org/wiki/Allium_tricoccum 4. https://ojibwe.lib.umn.edu/main-entry/zhigaagawanzh-na https://ojibwe.lib.umn.edu/main-entry/zhigaagawanzh-na
    - tptacek 18d ago
      Yep, Chicago is named for ramps. They're delicious and you can only get them for like 3-4 weeks in the spring.
- dormento 18d ago
  Knew it was Parthian Chicken before i opened the link. This guy is a treasure.
greatquux 19d ago
Yes! Came here to recommend Max. His cookbook is also educational and interesting and some of the recipes are even good! :-)
ilc_genesis_01 19d ago
Yep, this is a great shoutout and I'm also a big TH fan. If you haven't yet, check it out!
maxglute 19d ago
https://blog.crystalking.com/ancient-roman-food-parthian-chicken-recipe https://blog.crystalking.com/ancient-roman-food-parthian-chi... the parthian chicken was stupid easy and tasty
- AdamN 19d ago
  I like this tidbit, "Emperor Nero is rumored to have had the last sprig."
3RTB297 19d ago
Came here to mention Max Miller as well. Amazing work putting together historical context and recipes. Always fun, fascinating, and the recipes are generally very approachable. I've also made the Babylonian stew from this recipe, and it's rich and hearty. It's easy to see how this would knock the...sandals off of ancient people. Other ancient recipes...let's just say that humans have very much not held the same tastes over the eons. Some recipes were incongruent or sweet and savory in a strange way, or simply a flex about how many spices you had access to and cold throw in a dish, not about what it really tasted like. YMMV.

Rendello 20d ago

I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1]. The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store. 1. https://www.youtube.com/watch?v=6LynenQ5h2Y https://www.youtube.com/watch?v=6LynenQ5h2Y 2. https://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum 3. https://en.wikipedia.org/wiki/Asafoetida https://en.wikipedia.org/wiki/Asafoetida

jamal-kumar 19d ago
I can usually find hing (asafoetida) in grocery stores in certain more populous parts of Canada in the spice section, it's quite a good garlic substitute for those who can't do garlic
- Rendello 19d ago
  It's used by Janes as eating root vegetables like onions or garlic is discouraged or forbidden in that religion [1]. (Un)related: onions and garlic are pretty close to each other. Chicago is named after šikaakwa, [2] the native word for the local Allium that's alternately called "wild onion" or "wild garlic" in English [3]. You can hear a similar word for onion in a different Algonquin language, Ojibwe [4]. 1. https://en.wikipedia.org/wiki/Jainism#Ahimsa_in_practice:_Jain_diet https://en.wikipedia.org/wiki/Jainism#Ahimsa_in_practice:_Ja... 2. https://en.wikipedia.org/wiki/Chicago#Etymology_and_nicknames https://en.wikipedia.org/wiki/Chicago#Etymology_and_nickname... 3. https://en.wikipedia.org/wiki/Allium_tricoccum https://en.wikipedia.org/wiki/Allium_tricoccum 4. https://ojibwe.lib.umn.edu/main-entry/zhigaagawanzh-na https://ojibwe.lib.umn.edu/main-entry/zhigaagawanzh-na
  - tptacek 18d ago
    Yep, Chicago is named for ramps. They're delicious and you can only get them for like 3-4 weeks in the spring.
dormento 18d ago
Knew it was Parthian Chicken before i opened the link. This guy is a treasure.

greatquux 19d ago

Yes! Came here to recommend Max. His cookbook is also educational and interesting and some of the recipes are even good! :-)

ilc_genesis_01 19d ago

Yep, this is a great shoutout and I'm also a big TH fan. If you haven't yet, check it out!

maxglute 19d ago

https://blog.crystalking.com/ancient-roman-food-parthian-chicken-recipe https://blog.crystalking.com/ancient-roman-food-parthian-chi... the parthian chicken was stupid easy and tasty

AdamN 19d ago
I like this tidbit, "Emperor Nero is rumored to have had the last sprig."

3RTB297 19d ago

Came here to mention Max Miller as well. Amazing work putting together historical context and recipes. Always fun, fascinating, and the recipes are generally very approachable. I've also made the Babylonian stew from this recipe, and it's rich and hearty. It's easy to see how this would knock the...sandals off of ancient people. Other ancient recipes...let's just say that humans have very much not held the same tastes over the eons. Some recipes were incongruent or sweet and savory in a strange way, or simply a flex about how many spices you had access to and cold throw in a dish, not about what it really tasted like. YMMV.