/ck/ - Food & Cooking

>>10672438
>more sanitary way to make bog butter
don't make it
lack of sanitation is key, anon. keep it filfy.

>Scald the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must [grape juice] to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond [drippings] of the braised bird, thicken, strain, cover the bird with the sauce and serve. ~ Apicius (5th century Roman recipe)

>>10672891
The sweet-sour profile of ancient euro dishes seems really bizarre, I honestly don't know how palatable it'd be to modern europeans. We're so used to ingredients that weren't available back then.

>>10672438
GARUM

>>10672891
>laser root

shit, that's silphium. You cant even make this recipe since silphium is extinct.

>>10673081
This, if you find yourself transported back in time, get ready for a pretty big palate adjustment, shit would just be rank to you compared to the modern foods you're used to.

>>10673400
What was the taste of silphium described as?

>>10673081
when i think about the "sweet" part of it (like with the mustum in this recipe, or several apple-based dishes from the middle ages), i tend to cringe at first, but rethink it after i consider that premodern cultivars of things like apples and grapes probably werent that sweet.

after ypu realise that, the flavors make a bit more sense.

>>10673447
It was a fennel relative, and even back then, they had imitation silphium (real silph was expensive because it was in high demand as a contraceptive) thats still around called asafoetida, which appearently tastes like leeks.

>>10673116
This,

>>10672438
This is the only interesting thread right now

Post ancient recipes!

Pretty much all cuisines before the Colombian exchange. Thai food without chili, papaya, or peanuts, for one.

>>10673116

Same.

But isn't the fish to make it with instinct?

>>10673775
Asian food before the portugese roamed the seas is sorta like a tree falling in a forest with no one around to see it: it didnt happen.

>>10673784
All of the recipes i know of are nonspecific about the fish.

It really just sounds like brined sardine sauce desu. Lots of umami, sure, so similar to soy sauce or worcestershire.

>>10672891

>Is there a restaurant where they make dishes from Apicium?

I'd like to make Conditum Paradoxum, it is basically a christmas pudding with wine, pine resin, honey and laser.

I would like to have known what aurochs tasted like. Probably was similar enough to beef or buffalo, but there would have been some differences.

Horsebread. Medieval era bread made from whole wheat, barley and peas.

I think it's still relatively common, but it was much more common before the colonization of New Zealand.

>Potatoes, kumara, carrots, onions, meat, etc.
>Dig a big hole
>Add a bottom layer of wood and an upper layer of volcanic stones and burn for a couple hours
>Remove everything except from the hot stones
>Wrap and put meat and veges on top of the stones
>Put some cloth on top (so no dirt gets through) then bury the thing
>Wait a couple hours then dig

>>10675551
By relatively common I mean most kiwis know about it but no one really does it except for demonstration/cultural purposes

>>10675551

Oh, I ate that. Well, that was good but not that impressive... a bit tenderish and less smoky than a BBQ, not much else to be said.

>>10675560
As long as it's great with quality NZ lager, it will be fine for my taste.

>>10675523

...probably gamier than your usual steak. Yet the Hebrews were making Kebab with those.

It has been found by archeologists near the Temple of Herod or something like that.

We could bioengineer an auroch back to life, then make a savory filet mignon with garum and green pepper.

>>10675566

Well, just do it then. From what I saw it was piss easy, just put ashes around the meat in order to sterilize bacteria.

>>10675573
I do this with my family every autumn. But it's always American style barbecue in summer. (mum's from Mississippi)

Not exactly ancient, but I'd like to try making Pies of Paris. It's a 16th century meat pie recipe that is slightly sweet and savory.
>1 lb veal, cut into small pieces
>1 lb pork, cut into small pieces
>2 cups broth - beef stock
>1 cup red wine
>3 egg yolks
>1/8 cup curants
>1/4 cup minced dates
>1/2 tsp ginger
>1/2 tsp salt
>2 tsp sugar
>Pie Shell
>Boil pork and veal in broth and wine until mostly cooked. Drain meat and mix with remaining ingredients. Put into pie shell and cook at 350 for 45 minutes, or until the top of the pie begins to brown.

>>10675584

Cool, I am making this later. I have every ingredient save for pork. Can't find that in London.

>>10675580

I really miss a good barbeque, but I don't have got a proper grill. Is the oven fine too?

>>10675611
It depends on the meat. The point of grill is to enjoy the smoky taste that you cannot get in an oven.

>>10675551

I've had pig cooked very similarly, in Hawaii. It's good but not any better than any slow roast smoker/bbq

>>10675523
>>10675569
related

https://www.atlasobscura.com/articles/ancient-bison-stew-blue-babe-alaska

>Blue Babe froze rapidly following its death—perhaps the result of a wintertime demise. Researchers were amazed to find that Blue Babe had frozen so well that its muscle tissue retained a texture not unlike beef jerky. Its fatty skin and bone marrow remained intact, too, even after thousands of years. So why not try eating part of it?

>To make the stew for roughly eight people, Guthrie cut off a small part of the bison’s neck, where the meat had frozen while fresh. “When it thawed, it gave off an unmistakable beef aroma, not unpleasantly mixed with a faint smell of the earth in which it was found, with a touch of mushroom,” he once wrote. They then added a generous amount of garlic and onions, along with carrots and potatoes, to the aged meat. Couple that with wine, and it became a full-fledged dinner.

>Thankfully, everyone present lived to tell the tale (and the bison remains on display at the University of Alaska Museum of the North). The Blue Babe stew wasn’t unpalatable, either, according to Guthrie. “It tasted a little bit like what I would have expected, with a little bit of wring of mud,” he says. “But it wasn’t that bad. Not so bad that we couldn’t each have a bowl.” He can’t remember if anyone present had seconds, though.

>>10675652
Pretty sure both Maori and native Hawaiian people originated from polynesia, probably why it was a similar cooking method.

>>10675551
I had lamb cooked this way in NZ. It was alright but I reckon it'd work better with pork.

Didn't most medieval peasants eat pottage most days? I'm curious as to what it would be like.

>>10672438
https://www.atlasobscura.com/foods/bog-butter-ireland-scotland

>>10673651
Bump!

>>10673116
>>10674390
>>10673556
>>10673784
It‘s just a sauce made from fermented fish, what is so special about it?

>>10675663
this has also been done with a frozen mammoth at least once

>>10672438
I'd like to try Stargazy pie but I'm not in England.

I’m not sure I’ve ever had proper “mead”.

>>10676531
I’m currently living in Vietnam, and at a grocery store here there will be at least one whole aisle maybe 2 that’s nothing but fish sauce (unfortunately I don’t like any I’ve tried, since I’m used to Worcestershire aka modern whites people fish sauce).

>>10673475
asafoetida is still used in a lot of indian recipes since it prevents indigestion or stomach troubles.

>>10672891
flamingos are nasty though

they piss all over themselves

>>10674383
What did they eat

>>10679103
https://en.wikipedia.org/wiki/Ainu_cuisine

>>10676561
How the fuck do you avoid the bones

>>10679113
Many cultures don't eat their meal in 10 minutes tubs. Meat easily slides off of bones, and can be separated in the mouth in most dishes even when you miss it.

>>10676748
ass-a-fo-tida yeah, like poo in the loo.

>>10679121
Does this dish taste fishy or is it actually good

>>10679214
In general it tastes stronger and can lead to unexpected flavors. There's a reason why most fish sold is already processed its not just due to ease but also makes them milder in taste.

Fish heads though are some potent ass shit. Some of which is right up there with crustaceans in terms of sheer potency. Like goddamn. Fish head pies are notoriously potent even by fish head dish standards. There is a reason why its usually served in a soup(to water them down) or roasted whole. On the other hand fish heads are AMAZING if your trying to make your own fish sauce.

>>10672438
>bog butter
shut it down

>>10672438
>ancient or out-of-style foods that you would like to try
Any sort of curry from way back when. The spice mixtures would taste totally different since they didn't have peppers, and they used to use black pepper for the dish's "heat".

Also silphium which was basically a milder variety of asafoetida from North Africa, that everyone was crazy about. It didn't smell as bad as modern asafoetida.

>>10679538
give me a quick rundown on them

>>10679999
Body dysmorphic disorder + cheap eastern European plastic surgery