If you're looking for a new quarantine cooking project, consider making an Ancient Roman recipe for fish sauce in your kitchen. To cook it, you'll need a pound of salt, two pounds of fish, and a high tolerance for strong smells.
For his YouTube series Tasting History, host Max Miller shares the history behind old recipes while recreating them as faithfully as possible from home. In the video below, he highlights garum: a fish sauce that was a beloved condiment in Ancient Rome.
Traditionally, garum is made by layering oily fish, herbs, and salt in a barrel and allowing the mixture to sit in the sun for months until the ingredients break down into a pungent, fermented liquid. This fermentation method also produces an odor that's hard to ignore, so for Miller's version, he chose a recipe from the 10th century agriculture book Geoponica that speeds up the process by boiling the fish in water.
Rotten fish juice may sound like an unusual culinary relic, but several versions of it are still enjoyed today. Fish sauce is popular in parts of Asia, and Worcestershire sauce—which contains anchovies—is produced in England. Garum was also similar to ancient ketchup, which was originally made from fermented fish guts. Most modern versions of the condiment no longer feature the funky ingredient.
Garum was served with a variety of dishes in Ancient Rome, including salads, savory meats, and desserts. You can investigate the sauce's appeal for yourself by following along with the recipe in Tasting History's video below.
You may not be able to drag your physical library outside the house, but there are other ways to show off your literary side wherever you go. These wallets look just like real hardcover books, and they're small enough to fit inside your purse or pocket.
The Novel Bookwallets, now available through Kickstarter, are designed to look like miniature versions of famous books. The outside depicts the classic book design on a clothbound cover, giving it a vintage feel. It opens up like a real book, but instead of pages, you'll find wallet compartments made from cream-colored vegan leather inside. There are pockets for cards, cash, and anything else that fits inside a conventional wallet.
Bookwallet buyers can choose from one of 14 classic covers, including Robin Hood and His Merry Men, Alice in Wonderland, Huckleberry Finn, and Pride and Prejudice. The initial goal of the Kickstarter campaign was $2500, and with each stretch goal that's reached, the makers will offer new covers based on the most popular requests. The Dracula and Alice Wonderland covers came after they reached their $17,000 stretch goal, and if the team raises $35,000 before the campaign ends on August 6, 10 more covers in total will be unlocked.
You can reserve your Bookwallet on Kickstarter today, with the lowest pledge tier of $25 getting you one wallet and the highest tier of $180 getting you 12. Once the campaign ends, you will be emailed by the company to choose the design you want, with deliveries slated to begin in October.
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The days are long, the weather is warm … time to fire up the grill! We asked Myron Mixon—a.k.a. the winningest man in barbeque, who started cooking with his dad when he was just 9 and has earned a staggering 1800 trophies in his career—for some tips to help you nail it this barbecue season.
1. Do your research before barbecuing.
Barbecuing isn’t as easy as throwing some meat on a grill. “It is important to research and understand the process,” Mixon says. When he first started in competitions, he says, he had only trial and error to guide him, but now, there are many avenues available to the novice BBQ chef. “There is so much information out there,” he says. “Read cookbooks, take classes, search the Internet, watch shows. It will make you a better pitmaster.” It also helps to have a working knowledge of your equipment, so don't be afraid to read the user's manual!
2. Always prep before you barbecue.
“Prepping is very important in barbecuing,” Mixon says. It encompasses everything from selecting the cut and quality of your meat to how you cut up that meat to flavoring your future meal with seasoning and marinades. How well you prep, he says, directly translates to how delicious your meal is: “Great prep, great barbecue.”
3. Use a meat thermometer when you barbecue.
A meat thermometer is a must, for one very simple reason: “The most common mistake made in barbecuing is undercooking or overcooking,” Mixon says. “The best cooks use an internal meat thermometer to make sure the product is cooked perfectly.”
4. Pick the right sauce for your meat.
Mixon likes vinegar-based sauces on pork, mustard-based sauces on poultry, and tomato-based spicy sauce on beef. “[Avoid] any sauce that's so overpowering that it masks the natural flavor of the meat,” he says.
5. Don’t be afraid to experiment with flavors.
“A little twist to flavors for your barbecue can be as simple as adding puréed fresh fruit to the sauce before being applied to the meat,” Mixon says. He recommends things like blueberries, strawberries, and applesauce.
6. Keep your barbecue sides simple.
“For me, BBQ is a simple food with simple ingredients and the process is easy,” Mixon says. “My [side] dishes are the same.” He makes his mom’s fish slaw, which is made of coarse cut cabbage, diced tomatoes and onions, mayo, salt and pepper, and his peach BBQ beans, which he creates using baked beans, peach pie filling, and red bell peppers.
7. And remember, you’re the boss of your barbecue.
The one thing to remember when you’re making barbecue, Mixon says, is to “always cook and flavor the barbecue the way you, the pitmaster, like it. Your grill, your yard, your way.”
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July 17, 2020 at 10:00PM
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