I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. And now we wait, and let the heat and humidity turn … Read more
Salt – our oldest flavoring. Integral to plant and animal physiology, we need it to live. Vast empires have been built on its tax or on its trade. Protests have been lodged, wars have been fought over the means of its production, and men have died for the control of salt sources. In addition, we have many ritual uses for salt. Many religions use it … Read more
Chef Miles Collins has just cooked and reviewed one of the recipes – Lamb and Rhubarb Stew – from The Silk Road Gourmet Volume One over on his site. Miles is a talented professional chef, and a brilliant photographer who focuses on subjects from life and work in gourmet kitchens to the nature and wildlife of his native Lincolnshire, England. All in all – a … Read more
Throughout its history, Uzbekistan has been one of the world’s great commercial and cultural crossroads. Across its length ran the Northern Silk Road, the lifeline that the caravans and traders travelled exchanging gems, spices, and other rare items from the orient to the West and back again. Evidence of episodic trade in semi-precious gems (jade and lapis lazuli) between China and Afghanistan along the Silk … Read more