You may remember that I have posted about cooking some ancient and medieval dishes.
Today I discovered a blog dedicate to ancient cooking with a delightful name: Pass The Garum.
Garum, of course, is the ancient equivalent of ketchup. It is the fishy sauce Romans put on everything. A modern close equivalent is Vietnamese fish sauce. By itself, dreadful. On food, pretty good. Also, don’t count out the wonderful S. Italian colatura. A reader here sent me some colatura and I have been addicted to it ever since. Keep in mind that many modern sauces for meats developed from fermented fish concoctions.
The blog in question has great photos and worked out recipes along with comments on how successful they were.
My experience with cooking in an older style has been good and instructive. There are many different combinations of flavors. The techniques, usually slow, produce deeper layers of flavor.
Books I have worked with
One of the things I made HERE.
And there is the book of recipes of food mentioned in Patrick O’Brian’s Aubrey/Maturin series.