Decimus Junius Brutus Posted April 20, 2019 Report Share Posted April 20, 2019 here is the link to the recipe and the explanation. here are a few pics of mine. Quote Link to comment Share on other sites More sharing options...
Decimus Junius Brutus Posted April 20, 2019 Author Report Share Posted April 20, 2019 Quote Link to comment Share on other sites More sharing options...
Decimus Junius Brutus Posted April 20, 2019 Author Report Share Posted April 20, 2019 It was delicious. Went really well with the polenta cheese bread. Quote Link to comment Share on other sites More sharing options...
guy Posted April 21, 2019 Report Share Posted April 21, 2019 (edited) Interesting. Did you use a substitute for garum, the ancient fermented fish sauce? I have read that a Vietnamese fish sauce is similar as well as the Italian Colatura di alici (anchovy sauce). (Neither sound too appetizing, however.) https://www.theguardian.com/lifeandstyle/2015/aug/26/garum-sauce-colatura-di-alici-italy-fish guy also known as gaius Edited April 21, 2019 by guy Quote Link to comment Share on other sites More sharing options...
guy Posted April 21, 2019 Report Share Posted April 21, 2019 (edited) A somewhat silly, but also informative episode about food in ancient Rome from the series "Supersizers": Supersizers Go Ancient Rome - YouTube Edited November 14, 2021 by guy Quote Link to comment Share on other sites More sharing options...
Decimus Junius Brutus Posted April 22, 2019 Author Report Share Posted April 22, 2019 I used a Asian salty fish paste as a sub. It was really delicious. I saw the supersizers a long time ago. Loved watching them. I recomend this recipe to anyone that like a slow cook winter special. Quote Link to comment Share on other sites More sharing options...
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