Thanks to romans for saving the ancient Iranian food recipes thousand of years! I fully salute you from my heart♥!! I am proud that our cuisine has been rich since ancient times!
Please, please could you do another episode? I love seeing your roman outdoor kitchen, your garden, the pots and pans and tools. I love watching the preparation process. I love your whole presentation. There is nothing comparable to your show on TH-cam or anywhere else.
Oh boy you do make me feel bad for the delay, but also delighted by your comments, thankyou I have a film almost ready on fish sauce but its having trouble, some of the files are corrupted so we need specialist help. Doing our best to get it ready.
Cooking shows are populare - yours has its unique spin. History documentaries are populare. You are a good presenter - calm, confident, likeable. Your location and set up is fantastic. This is worthy to be made into a tv format.
I just subscribed, came here from an article in National Geographic about silphion and the possible rediscovery of it in modern Turkey. I read that you had experimented with it by cooking multiple ancient recipes - will there be a video?
I discovered your channel via the Nate Geo article about the possible rediscovery of silphion and your videos are wonderful. I was wondering if you could answer a question about the mushroom dish in this video? I really want to try it but I am sadly allergic to mushrooms, do you think that there would be any possible substitutions? In most recipes that call for mushroom I tend to substitute tofu or tempeh, do you think that these could work with the recipe? I'd love to hear your thoughts, and thank you so much for sharing these recipes.
Hi. I do feel sad for you that mushrooms are out of bounds but I would suggest something from the root vegetable family parsnips or carrots. Hope you find success
Sally! I also discovered your channel from the Nat Geo article! I hope it brings lots of viewers! This is so fascinating, thanks for sharing, you are LOVELY!
I cooked this a few years ago - remember it as pretty good as long as you don't use too much garum or asafetida. The Parthians were an Iranian peope (from present day Turkmenistan) that ruled over Persia. Later Persian medieval dishes are not very different in their spice composition to this. So it's probably really a genuine Parthian recipe. Here's an early medieval recipe for "sibagh" (sour condiment for fish): asafetida, wine vinegar, celery water, mint water, caraway and murri (a fermented barley sauce - a relative of Garum). Only a few minor differences! The recipe is from the recipe collection of Perso-Arabic polymath Ibn Al Mahdi. Another relative of Garum exists today in southern Iran and some Gulf countries: a fish sauce called Mahyawa.
Thankyou I didnt know about Mahyawa. or the recipe that is so similar. I have been trying to make contact with asafoetida growers in Iran. So far no luck.
@atasteoftheancientworld9070 Yes. it's the thing with Muhawya is that fish sauce was probably used in Persian cuisine since ancient times. Fish sauce was likely invented in the ancient near east. It might have been known in ancient Akkadian as "siqqu". Then fish sauce might've spread with Levantine culture westward in the Mediterreanean and entered Greek cuisine along with wine-making, fruit syrup and olive oil production. Asian fish sauce is also probably ultimately Middle eastern in origin (Chinese cuisine has alot of influences from Persian cuisine - such as spring onions, cilantro and fennel). In China fish sauce was transformed into a fishless version -- soy sauce. The history about how all of this happened is very interesting yet pretty hard to really find out. But you can have some clues here and there. Actually many Ancient Roman sauces are kind of similar to Vietnamese fish sauce-based dipping sauces. Vietnamese dipping sauces contain fish sauce, sugar, something sour like lime and seasonings such as chili and garlic This is not far away from Roman sauces which are based upon fish sauce, vinegar, olive oil, honey (or another sweetner such as grape must), and then mix it all with spices and herbs. It basically gives you the whole flavour spectrum in one sauce. If you produce them side by side you'll understand the similarity. They are probably related, albeit centuries and continents apart. There might've been a fish sauce used in India also which might've been the inspiration for Lea and Perins Worcestershire sauce (which was at one time rumored to contain Asafoetida).But this remains speculative.
I only discovered your channel a couple days ago and I've already finished watching all your videos, haha. They're incredibly entertaining and informative and the atmosphere of your yard is just so cozy. Thank you for sharing your Roman cooking knowledge and experience with us :)!
We, Indians, consume 'Hing' often for maintaining effective digestion, among other uses. We have been taught eversince we were children that the quantity of Hing to be used in any food has to be just perfect! Too much of it causes harm rather than good, and too less would be overpowered by the taste of other ingredients. This balance between taste and goodness is what cooking with these ingredients is all about.
Yes I agree the amount is crucial I have added too much at times and its pretty grim. One medicinal recipe actually states use a piece of resin the size of a peppercorn!
This is fascinating! Mother grew lovage in the garden, I was never a fan, to strong for me, like celery on steroids. I use asafoetida I buy at an Indian market, and I love fish sauce! I can't wait to try Red Boat. I do have Delfino Colatura, a little drizzle will jazz up anything. Is it really anything like garum? I'm looking forward to the fish sauce video, hope it's soon.
good to know I may attempt to film a lecture my self on an Iphone rather then put Rod to all the trouble. Fish sauce is my main area of research - have you seen the new book ? www.routledge.com/The-Story-of-Garum-Fermented-Fish-Sauce-and-Salted-Fish-in-the-Ancient/Grainger/p/book/9781138284074#
absolutely engaging! i'm very keen about roman cuisine, and have tried several Apicius recipes, very often substituting ingredients, for instance for garum I use colatura di alici, and growing the necessary herbs ( lovage, rue, nepeta etc.) . Often the result is more than palatable! Naturally you're in category of your own....and so skillfull with ancient crokery and apparels! so charming
I look forward to trying this myself, once I get some lovage seeds. Not sure where to find them in the US. That earthenware Pompeian oven might also be tricky to locate. Might have to ask a potter to make one for me.
Hi yes I need a new one too and I am having problems getting the base replaced. The original potter is not around and my new one is the camera man and he is too busy!
yes Its grown in Afghanistan for Indian vegetarian cuisine. I had friends who knew friends who could get me the fresh resin. This is the one that melts and turns milky on the film. Yours is probably the dried yellow powder. That does have more of a punch on the nose
I made the mistake of putting my clibanus directly on top of a bed of charcoal, and I think I gave it a thermal shock, thus it cracked. Ah well, you live an learn. In future I'll do what you did and move the charcoal around, rather than under, the base.
![[안방1열 직캠4K] 베이비몬스터 치키타 'DRIP' (BABYMONSTER CHIQUITA FanCam) @SBS Inkigayo 241110](http://i.ytimg.com/vi/tnlxo79cAqY/mqdefault.jpg)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (1/4)](http://i.ytimg.com/vi/TLBjiHvkKtE/mqdefault.jpg)
Thanks to romans for saving the ancient Iranian food recipes thousand of years! I fully salute you from my heart♥!! I am proud that our cuisine has been rich since ancient times!
Please, please could you do another episode? I love seeing your roman outdoor kitchen, your garden, the pots and pans and tools. I love watching the preparation process. I love your whole presentation. There is nothing comparable to your show on TH-cam or anywhere else.
Oh boy you do make me feel bad for the delay, but also delighted by your comments, thankyou I have a film almost ready on fish sauce but its having trouble, some of the files are corrupted so we need specialist help. Doing our best to get it ready.
Cooking shows are populare - yours has its unique spin. History documentaries are populare. You are a good presenter - calm, confident, likeable. Your location and set up is fantastic. This is worthy to be made into a tv format.
interesting thought. We have made some approaches to those who do such things but no success so far thankyou
I just subscribed, came here from an article in National Geographic about silphion and the possible rediscovery of it in modern Turkey. I read that you had experimented with it by cooking multiple ancient recipes - will there be a video?
I discovered your channel via the Nate Geo article about the possible rediscovery of silphion and your videos are wonderful. I was wondering if you could answer a question about the mushroom dish in this video? I really want to try it but I am sadly allergic to mushrooms, do you think that there would be any possible substitutions? In most recipes that call for mushroom I tend to substitute tofu or tempeh, do you think that these could work with the recipe? I'd love to hear your thoughts, and thank you so much for sharing these recipes.
Discovered this Channel the same way!. Definitely enjoyable!
Hi. I do feel sad for you that mushrooms are out of bounds but I would suggest something from the root vegetable family parsnips or carrots. Hope you find success
I'd probably go with tempeh.
Sally! I also discovered your channel from the Nat Geo article! I hope it brings lots of viewers! This is so fascinating, thanks for sharing, you are LOVELY!
I cooked this a few years ago - remember it as pretty good as long as you don't use too much garum or asafetida. The Parthians were an Iranian peope (from present day Turkmenistan) that ruled over Persia. Later Persian medieval dishes are not very different in their spice composition to this. So it's probably really a genuine Parthian recipe.
Here's an early medieval recipe for "sibagh" (sour condiment for fish): asafetida, wine vinegar, celery water, mint water, caraway and murri (a fermented barley sauce - a relative of Garum). Only a few minor differences! The recipe is from the recipe collection of Perso-Arabic polymath Ibn Al Mahdi.
Another relative of Garum exists today in southern Iran and some Gulf countries: a fish sauce called Mahyawa.
Thankyou I didnt know about Mahyawa. or the recipe that is so similar. I have been trying to make contact with asafoetida growers in Iran. So far no luck.
@atasteoftheancientworld9070 Yes. it's the thing with Muhawya is that fish sauce was probably used in Persian cuisine since ancient times. Fish sauce was likely invented in the ancient near east. It might have been known in ancient Akkadian as "siqqu". Then fish sauce might've spread with Levantine culture westward in the Mediterreanean and entered Greek cuisine along with wine-making, fruit syrup and olive oil production.
Asian fish sauce is also probably ultimately Middle eastern in origin (Chinese cuisine has alot of influences from Persian cuisine - such as spring onions, cilantro and fennel). In China fish sauce was transformed into a fishless version -- soy sauce. The history about how all of this happened is very interesting yet pretty hard to really find out.
But you can have some clues here and there. Actually many Ancient Roman sauces are kind of similar to Vietnamese fish sauce-based dipping sauces. Vietnamese dipping sauces contain fish sauce, sugar, something sour like lime and seasonings such as chili and garlic This is not far away from Roman sauces which are based upon fish sauce, vinegar, olive oil, honey (or another sweetner such as grape must), and then mix it all with spices and herbs. It basically gives you the whole flavour spectrum in one sauce. If you produce them side by side you'll understand the similarity. They are probably related, albeit centuries and continents apart.
There might've been a fish sauce used in India also which might've been the inspiration for Lea and Perins Worcestershire sauce (which was at one time rumored to contain Asafoetida).But this remains speculative.
@@atasteoftheancientworld9070 very interesting with the asafoetida growers. Did you contact them in India?
I only discovered your channel a couple days ago and I've already finished watching all your videos, haha. They're incredibly entertaining and informative and the atmosphere of your yard is just so cozy. Thank you for sharing your Roman cooking knowledge and experience with us :)!
thankyou indeed most gratful for your response. A couple of films in the can as it were but not ready to air .
@@atasteoftheancientworld9070 That is wonderful news. I'm very much looking forward to seeing them when they're ready :)!
I make this dish with just legs and thighs, some times once a week now. Unbelievable flavor.
love the outdoor kitchen you've created in addition to watching you work and delight
This video was a treat in every way; amazing and informative. I look forward to any and all future content.
Thankyou indeed. More coming soon!
I am happy to see you have your own channel. I liked the look of your cooking from "What The Romans Ate" with John Dickie.
thankyou glad you are enjoying them
Thank you so much. This was lovely and educational. And I so envy your oven/hearth combination.
thankyou I am just glad the films are enjoyed
Luitgard and Regina are right there with you when it comes to the cooking set up!!! I love the metal grill and ceramic plate combination!
We, Indians, consume 'Hing' often for maintaining effective digestion, among other uses. We have been taught eversince we were children that the quantity of Hing to be used in any food has to be just perfect! Too much of it causes harm rather than good, and too less would be overpowered by the taste of other ingredients. This balance between taste and goodness is what cooking with these ingredients is all about.
Yes I agree the amount is crucial I have added too much at times and its pretty grim. One medicinal recipe actually states use a piece of resin the size of a peppercorn!
This is fascinating! Mother grew lovage in the garden, I was never a fan, to strong for me, like celery on steroids. I use asafoetida I buy at an Indian market, and I love fish sauce! I can't wait to try Red Boat. I do have Delfino Colatura, a little drizzle will jazz up anything. Is it really anything like garum? I'm looking forward to the fish sauce video, hope it's soon.
good to know I may attempt to film a lecture my self on an Iphone rather then put Rod to all the trouble. Fish sauce is my main area of research - have you seen the new book ? www.routledge.com/The-Story-of-Garum-Fermented-Fish-Sauce-and-Salted-Fish-in-the-Ancient/Grainger/p/book/9781138284074#
Lovely surroundings and charming presentation.
Zeus must be a good boy too =)
Wonderful! Thank you.
absolutely engaging! i'm very keen about roman cuisine, and have tried several Apicius recipes, very often substituting ingredients, for instance for garum I use colatura di alici, and growing the necessary herbs ( lovage, rue, nepeta etc.) . Often the result is more than palatable! Naturally you're in category of your own....and so skillfull with ancient crokery and apparels! so charming
I look forward to trying this myself, once I get some lovage seeds. Not sure where to find them in the US. That earthenware Pompeian oven might also be tricky to locate. Might have to ask a potter to make one for me.
Hi
yes I need a new one too and I am having problems getting the base replaced. The original potter is not around and my new one is the camera man and he is too busy!
Is the resin you mention from the Asafetida plant?
yes Its grown in Afghanistan for Indian vegetarian cuisine. I had friends who knew friends who could get me the fresh resin. This is the one that melts and turns milky on the film. Yours is probably the dried yellow powder. That does have more of a punch on the nose
I made the mistake of putting my clibanus directly on top of a bed of charcoal, and I think I gave it a thermal shock, thus it cracked. Ah well, you live an learn. In future I'll do what you did and move the charcoal around, rather than under, the base.
I keep my asafetida/Hing in its original bottle, sealed in another bottle, in my freezer. This hasn’t leaked odor since I bought it.
How did you like the smell of asafoetida?
who was here first tasting history or this dude
Just found your channel. Awesome
Thanks and welcome