Comments for Silk Road Gourmet

Comment on A Caucasus Celebration by Laura

Laura — Tue, 17 Feb 2026 16:35:50 +0000

In reply to SC Librarian. Good luck with it! If you have any further questions, let me know.

Comment on Culinary History Mystery 6 – Tomato Eggs by Laura

Laura — Tue, 17 Feb 2026 16:35:14 +0000

In reply to Jay Aidi. Hi: The Portuguese and Spanish were responsible for introducing tomatoes (from the New World) to the old. In many places adoption of the fruit was slow because they were thought to be poisonous.

Comment on A Caucasus Celebration by SC Librarian

SC Librarian — Thu, 29 Jan 2026 17:05:23 +0000

I just ordered your cookbook, and can’t wait to try these recipes! My daughters are 1/8 Armenian and we are always looking for authentic recipes!

Comment on Culinary History Mystery 6 – Tomato Eggs by Jay Aidi

Jay Aidi — Fri, 14 Nov 2025 01:54:55 +0000

Hello, thanks so much for writing this piece. It really made me wonder when did the Chinese started making tomato week eggs, as I always felt like if given enough time and exposure, the Chinese would have done more interpretations of this dish instead of the way it currently is being served. It also made me wonder if tomatoes were native to China but I realized they weren’t.

I’m surprised to learn that Malaysia has been growing tomatoes since the 1700s like you mentioned. Could it be that it was carried by Arab travelers that were trading and docking in Malacca as they sailed the Straits of Malacca?

I understand this is an old post but thank you for writing it. I will continue to read other cuisine mysteries you have posted on this website.

Comment on Games of the Great Silk Road – Mancala by Sungka Game History, Gameplay & Cultural Significance Explained - Tabletop Trove

Tue, 28 Oct 2025 10:41:56 +0000

[…] Maritime Silk Road brought variations to Southeast Asian ports […]

Comment on Chinese Salted Eggs by zidane

zidane — Fri, 03 Oct 2025 12:22:08 +0000

this food is very delicious thank you for making this delicious recipe

Comment on Khokhura ko Masu by Laura

Laura — Thu, 18 Sep 2025 01:26:20 +0000

In reply to Marilyn. Its a Nepali chicken curry. I think I'm going to include t in the next volume of my cookbook, but If you can't wait until then (and I understand completely) you can source it in other books. Good luck!

Comment on Oman – Kofta – Sasha by Laura

Laura — Thu, 18 Sep 2025 01:20:30 +0000

In reply to Fauvel Nicole. Well I;ve posted here on the chemistry of how to make them at home. I have to say its easy, but a bit of a 'crap shoot' to get good results. Other than making them at home in cooler weather, most east Asian grocery stores carry them. Good luck!

Comment on Ancient Roman Cookoff Entry 6 – A Roman Roast Lamb Chop by Laura

Laura — Thu, 18 Sep 2025 01:16:43 +0000

In reply to Maria Milani.

The garum is the umami secret. But it is simple and flavorful – tasting of lamb – not spices and sauces.

Comment on 1001 Tales from the Spice Trade: Cinnamon by Laura

Laura — Thu, 18 Sep 2025 01:14:50 +0000

In reply to Kiki. Probably they just cut the inner bark of the tree during rainy season and then rolled it into sticks to dry. Much as is done today. No mythical creatures or monsters to battle. Hope that helps!

Comment on Silk Road Photographs by Laura

Laura — Thu, 18 Sep 2025 01:11:46 +0000

In reply to Rich.

I just retired and have more free time than I used to. I’m cooking my way thru the recipes now and writing and adjusting amounts and instructions to make sure they are clear. It’ll be a while. Maybe in ’26? I’m shooting for that anyway.

Comment on Mesopotamian Cookoff Entry 1 – Mersu by Sasha Martin by Laura

Laura — Thu, 18 Sep 2025 01:09:09 +0000

In reply to Grace Amundsen B. Is that just something you do or did you read about it somewhere? The modern mersu in Turkish groceries isn't fried. Just curious. Hi by the way!

Comment on Mesopotamian Cookoff Entry 2 – Lamb and Carob Stew by Laura Kelley by Laura

Laura — Thu, 18 Sep 2025 01:07:32 +0000

In reply to Marian.

I think the folks who cooked lamb in the Mesopotamian cookoff used lamb instead of mutton. The posts should be out there. Mutton is very hard to find around here. But I’ve had it abroad, and when it isn’t overdone – its delicious! I would marinate or tenderize before cooking. If you do try it, please write back and let us know.

Comment on Mesopotamian Cookoff Entry 1 – Mersu by Sasha Martin by Grace Amundsen B

Grace Amundsen B — Wed, 17 Sep 2025 03:22:21 +0000

I fry my mersu like donuts.

Comment on Mesopotamian Cookoff Entry 2 – Lamb and Carob Stew by Laura Kelley by Marian

Marian — Sun, 17 Aug 2025 02:43:51 +0000

In reply to L. I would love to know the cooking time for mutton as I grow sheep and carob. Would you just slow cook for, say 4 hours?

Comment on Ancient Roman Pork with Apples by 6 Rețete Antice Traduse pentru Bucătari Moderni - Planeta Noastră 🌍

6 Rețete Antice Traduse pentru Bucătari Moderni - Planeta Noastră 🌍 — Sun, 20 Jul 2025 17:02:14 +0000

[…] din latină și adaptată de Laura Kelley de la The Silk Road Gourmet, Carnea de Porc Romană Antică cu Mere este o modalitate de a folosi carnea de porc rămasă. Aceasta cere defrutum, suc de struguri care […]