I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1].
replyThe 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
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
replyhttps://blog.crystalking.com/ancient-roman-food-parthian-chi...
replythe parthian chicken was stupid easy and tasty
Yep, this is a great shoutout and I'm also a big TH fan. If you haven't yet, check it out!
replyCame 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.
replyI'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.
Yes! Came here to recommend Max. His cookbook is also educational and interesting and some of the recipes are even good! :-)
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