[HN Gopher] Antique Roman Dishes - Collection (1993)
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       Antique Roman Dishes - Collection (1993)
        
       Author : benbreen
       Score  : 29 points
       Date   : 2023-01-22 03:17 UTC (1 days ago)
        
 (HTM) web link (www.cs.cmu.edu)
 (TXT) w3m dump (www.cs.cmu.edu)
        
       | marginalia_nu wrote:
       | I enjoy the notion of a kind of Roman burger. I hear they call
       | the quarterpounder with cheese a REGIVS CVM CAESVS.
        
       | tinsmith wrote:
       | This is fun, really appreciate the share. My son is heading to
       | Rome to study as he wraps up culinary school, and he loves food
       | history. I'm always looking for things to learn about with him.
        
       | paulkrush wrote:
       | Thu, 22 Jul 93: Wow, What is the oldest page out there with
       | images?
        
       | giardia wrote:
       | Too bad I can't pick up any silphium or liquamen at the grocery
       | store. Silphium is thought to be extinct and the exact taste and
       | method for producing liquamen is still debated -- though we know
       | it was some sort of fish sauce.
        
         | at_a_remove wrote:
         | It isn't available yet, but they rediscovered what appears to
         | be silphium in 2022. It checks all the boxes. It's a slow-
         | growing plant, but they have started trying to propagate it.
        
           | DonaldFisk wrote:
           | Thanks. I've just searched for this, and the original paper
           | is here: https://www.mdpi.com/2223-7747/10/1/102
        
         | DonaldFisk wrote:
         | Asafoetida was substituted by the Romans when their supply of
         | African laser (silphium) became unavailable. Liquamen, or at
         | least something very close, _can_ be purchased at oriental
         | foodstores (look for nuoc mam or nan pla). There 's even a
         | modern Italian version called colatura.
        
         | gattilorenz wrote:
         | Fun fact, "liquame" in italian means "liquid manure".
         | 
         | Maybe that's why we prefer to refer to the sauce as "garum"
         | (although it's still in doubt whether garum and liquamen are
         | actually the same sauce)...
        
         | giraffe_lady wrote:
         | It's not _that_ unknown. The specific herbs and flavorings
         | probably varied over time and place and those details are lost.
         | But it was certainly a whole-fish amino sauce using the
         | digestive enzymes of the fish themselves, and salt to prevent
         | spoilage. Asian fish sauces are likely a decent substitute.
         | 
         | Plus garums are making a comeback and are already quietly being
         | produced and used in some high end kitchens, based on work
         | published by noma, using koji proteases to speed up the
         | process. You can't quite buy them at the grocery store, and
         | historical authenticity to roman recipes isn't the goal of
         | anyone I know. But there is garum out there if you really
         | really want it.
        
       | DonaldFisk wrote:
       | This page has some inaccuracies, which I point out on my own
       | Apicius recipe page, which is archived here:
       | https://web.archive.org/web/20060717021437/http://web.onetel...
        
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       (page generated 2023-01-23 23:00 UTC)