Australian Politics Forum - Taste of history

tallowood Gold Member Offline Australian Politics Posts: 6048	Taste of history Aug 15^th, 2024 at 11:18am Black broth. The Food That Made Spartans Strong. Quote: MELAS ZOMOS INGREDIENTS - 2lb (1kg) Pig Leg (or other pork product) - 2 Cups (1/2 liter) Pig Blood - 1 Cup (235ml) White Wine Vinegar - 2 Tablespoons Olive Oil - 1 Tsp Salt - 4 Cups (1 Litre) Water - 3 Bay Leaf - 1 Large Chopped Onion
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tallowood Gold Member Offline Australian Politics Posts: 6048	Re: Taste of history Reply #1 - Aug 20^th, 2024 at 12:10pm Food for hungry violent men.
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tallowood

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Re: Taste of history
Reply #2 - Sep 11^th, 2024 at 2:47pm

Medieval Irish Food

Quote:

RECIPE
4 lbs (2kg) corned beef
1/4 cup (85g) honey
1/2 teaspoon salt

1 large head of Cabbage
1 Yellow Onion
2 Leeks
2 cups (475ml) beef broth
1 teaspoon salt
1 optional teaspoon of pepper

Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken.

For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes.

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tallowood Gold Member Offline Australian Politics Posts: 6048	Re: Taste of history Reply #3 - Sep 27^th, 2024 at 12:28pm What Samurai（Japanese）ate in the Edo period 00:00 Intro 00:19 Breakfast 05:37 Lunch 07:48 Dinner
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John_Taverner

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Re: Taste of history
Reply #4 - Sep 28^th, 2024 at 11:16am

Great thread!

ISICIA OMENTATA (a kind of Ancient Roman Burger)

(Apicius. 2, 1, 7)

Ingredients:
------------
500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some stone-pine kernels and green peppercorns
a little Caroenum (reduced grape juice - reduce to 3/4 volume on a gentle heat)

Baking foil

Instructions:
-------------
Mix minced meat with the soaked french roll. Ground spices and mix into
the meat. Form small burgers and put pine kernels and peppercorns into
them. Put them into baking foil and grill them together with Caroenum.

(Actually the closest thing to Liquamen would be Thai fish sauce)

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« Last Edit: Sep 28^th, 2024 at 11:36am by John_Taverner »

EZW7Lr7WoAEPz4H.jpg (70 KB | 3 )

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John_Taverner Gold Member Offline Australian Politics Posts: 2212 Gender:	Re: Taste of history Reply #5 - Sep 28^th, 2024 at 11:27am You could serve the Isicia Omentata with Ancient Roman bread. This one was overcooked by a volcano and survived only to be excavated in Pompei: https://ancienthistory.org/ancient/rome/bread-from-pompeii/ ...but you can make your own: https://breadtopia.com/panis-quadratus-ancient-bread-of-pompeii/
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tallowood

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Re: Taste of history
Reply #6 - Sep 28^th, 2024 at 2:37pm

John_Taverner wrote on Sep 28^th, 2024 at 11:16am:

Great thread!

ISICIA OMENTATA (a kind of Ancient Roman Burger)

(Apicius. 2, 1, 7)

Ingredients:
------------
500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some stone-pine kernels and green peppercorns
a little Caroenum (reduced grape juice - reduce to 3/4 volume on a gentle heat)

Baking foil

Instructions:
-------------
Mix minced meat with the soaked french roll. Ground spices and mix into
the meat. Form small burgers and put pine kernels and peppercorns into
them. Put them into baking foil and grill them together with Caroenum.

(Actually the closest thing to Liquamen would be Thai fish sauce)

Interesting and seems to be simple, I'll have a go at it next week.

Note:
Quote:

french roll, soaked in white wine

I made burgers similar to that before but soaked bread in milk instead of wine.

Artichokes as a side looks good.
Are the green leaves on the photo meant?
If so meat is likely to be lamb ot mutton.

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Jovial Monk Gold Member Offline Dogs not cats! Posts: 47782 Gender:	Re: Taste of history Reply #7 - Sep 28^th, 2024 at 4:05pm French roll—baguette or croissant?
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RussiAnVetEraN

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Re: Taste of history
Reply #8 - Sep 28^th, 2024 at 4:10pm

If you want to learn about Russia in this regard, then you should refer to the Domostroi book (it has been translated into English).

The "Domostroi": Rules for Russian Households in the Time of Ivan the Terrible

A manual on household management, the Domostroi is one of the few sources on the social history and secular life of Russia in the time of Ivan the Terrible. It depicts a society that prized religious orthodoxy, reliance on tradition, and absolute subordination of the individual to the family and the state. Specific instructions tell how to arrange hay, visit monasteries, distill vodka, treat servants, entertain clergy, cut out robes, and carry out many other daily activities. Carolyn Johnston Pouncy here offers, with an informative introduction, the first complete English translation.

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Nevermore!

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tallowood

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Re: Taste of history
Reply #9 - Sep 28^th, 2024 at 4:38pm

Quote:

Russian spice cookies or honey bread have been made since the 9th century, originally with rye flour, honey, and berry juice. Over time, other natural ingredients were added to the mix, but it wasn't until trade began with the Middle East and India in the 12th and 13th centuries that spices were added. Typically, the cookies were laced with cloves, ginger, citrus fruits, pepper, nutmeg, mint, anise, ginger, and many other flavorings, giving them the name pryanosti or well-spiced.

https://www.thespruceeats.com/russian-spice-cookies-pryaniki-recipe-1137299

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John_Taverner

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Re: Taste of history
Reply #10 - Sep 30^th, 2024 at 10:55am

Jovial Monk wrote on Sep 28^th, 2024 at 4:05pm:

French roll—baguette or croissant?

Pain de campagne. More like large dinner rolls. Crusty top.

Vietnamese Bánh mì comes pretty close, and is probably more readily available. Actually I prefer Bánh mì.

Real Liquamen was made by fermenting fish in sea water then decanting off the liquid. It smells disgusting. What I can only describe as cathartic. It probably improves with age. We made some during an experimental archaeology session in Italy.

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« Last Edit: Sep 30^th, 2024 at 11:05am by John_Taverner »

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tallowood

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Re: Taste of history
Reply #11 - Sep 30^th, 2024 at 11:39am

Quote:

Real Liquamen was made by fermenting fish in sea water then decanting off the liquid. It smells disgusting. What I can only describe as cathartic. It probably improves with age.

Is it something like Asian "Fish sauce"? It goes well in coconut milk based seafood dishes.

It is umami and you use only minute portion of it.

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tallowood Gold Member Offline Australian Politics Posts: 6048	President Lincoln's Favorite Meal Reply #12 - Oct 28^th, 2024 at 4:46pm Making President Lincoln's Favorite Meal, Chicken Fricassee
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Sophia

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Re: Taste of history
Reply #13 - Oct 31^st, 2024 at 6:04pm

A taste of history became a taste of memory recently we were in the province Treviso (near Venice)
We went to buy these potatoes cubes with rosemary and chicken
As soon as hubby tasted the potatoes he said he remembered his nonna and mum cooking it like that!
It did feel like a special memorable moment with food right there in Italia.

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tallowood

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Re: Taste of history
Reply #14 - Oct 31^st, 2024 at 6:19pm

Sophia wrote on Oct 31^st, 2024 at 6:04pm:

A taste of history became a taste of memory recently we were in the province Treviso (near Venice)
We went to buy these potatoes cubes with rosemary and chicken
As soon as hubby tasted the potatoes he said he remembered his nonna and mum cooking it like that!
It did feel like a special memorable moment with food right there in Italia.

That is "Gustatory memory".

Why Taste and Smell Are So Emotionally Powerful

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