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History Forum / General / Ancient History / August 2007MEAT ASSYRIAN STYLE
Much earlier then medieval times come this recipe from ancient Assyria 1600 BCE http://sbl-site.org/Article.aspx?ArticleId=703 I am very tempted to try to make the disk just to see what it taste like. Anyone had any luck with this sort of stuff? > Much earlier then medieval times come this recipe from ancient > Assyria 1600 BCE > http://sbl-site.org/Article.aspx?ArticleId=703 > I am very tempted to try to make the disk just to see what it taste > like. > Anyone had any luck with this sort of stuff? Although the working recipe barely matches the original I have made this dish and close to it many times. It is beef stew heavy on the onions and garlic. I vaguely remember some popular national dish which is almost all beef and onions but it has been so long on don't remember the nation although I vaguely recall it is a Brit pie. As to the garlic I know of no way to tell if it was the hotter US garlic or the milder giant garlic popular in Mexico. And the heat is determined by mild for crushed and hot for diced. The US use is for heat over flavor while Mexico is flavor over heat. They can use more. Adding "blood" is not an issue as it is the major component of what we call redeye gravy. As they likely bought freshly slaughtered it was probably what to do with the drippings from the meat while waiting to cook it. Note the modern idea of weights and measures for ingredients is very modern and designed for housewives and new cooks. It came to be when there came to be stoves in homes in cities and women were cooking for the first time. Experienced cooks did not and do not use anything more than the ingredient list for inspiration. So the original really does not need an interpretation. Adding other vegetables is an obvious thing for variety and making use of what is available.  SignatureThe number of people required to be involved to keep the JFK assassination conspiracy a secret makes it highly improbable. And that is why we all know about it. -- The Iron Webmaster, 3845 nizkor http://www.giwersworld.org/nizkook/nizkook.phtml flying saucers http://www.giwersworld.org/flyingsa.html a2 > > Much earlier then medieval times come this recipe from ancient > > Assyria 1600 BCE [quoted text clipped - 8 lines] > but it has been so long on don't remember the nation although I vaguely recall > it is a Brit pie. To me it actually seems very similar to an Irish stew that my aunty used to make. > As to the garlic I know of no way to tell if it was the hotter > US garlic or the milder giant garlic popular in Mexico. And the heat is [quoted text clipped - 11 lines] > Experienced cooks did not and do not use anything more than the ingredient list > for inspiration. This is true if they know the dish. Imagine you told an French chef to add curry to the dish, he is going to put a whole lot less then his Indian counterpart will. > So the original really does not need an interpretation. Adding > other vegetables is an obvious thing for variety and making use of what is > available. One of the big problems that chefs face, the locals make their dishes with what they have and chef in another place and/or time does not have access to these ingredients. |
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