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- harelCoincidentally this book which has been a labour of love of his creator is going into print this week: https://www.tableofgods.comIt's quite expensive though, but it does look amazing.
- dvhApparently their beets looked the same as ours:> The kind of beets used in such an ancient recipe should not be different from the beets we use today, even in name. We read in Dictionary of Assyrian Botany (by Campbell Thompson, 1948) that in the ancient Mesopotamian region it was called ‘shumundar,’ it was as red as blood, and has a spinning-top shape (pp. 49, 51).
- cantalopesGonna be quite challenging to get "1/2 cup of rendered sheep fat"
- mermadicsolutioHonestly the recipe sounds like adding beets to a regular lamb stew recipe. If I havent watch this video and saw the dish, I would think some fancy restaurant is trying to be "innovative"
- PeterHolzwarthWhat's enlightening is how astonishingly little salt is used, by our standards.
- comrade1234How's the presentation? Just imagining it, it would seem that the meet would have a weird color.
- yubblegumI'm reading Lloyd Llewellyn-Jones' Babylon - The Biography of a Metropolis which just recently came out, and that's how I ended up hearing about Yale's culinary adventures.The book, btw, is kind of breezy in style and 'he of many LLs in his name' (Lālu-mullālu in Akkadian as suggested by my friendly AI) uses a lot of contemporary pop (nerdy) references to carry the narrative, yet very engaging and am learning a lot about this fabled city (and civilization).It sets certain records straight ...
- eikenberryClose to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.
- bornfreddyI think the taste of their beer would have been much different from what we drink today?
- analog8374I dislike lamb but the rest sounds great. Maybe I could sub beef.
- thataccount[flagged]