tag:blogger.com,1999:blog-9133484324105328647.post1973852070917936021..comments2023-03-02T11:04:35.683-05:00Comments on Ancient Foods Today!: Jason, Medea, Aietes, and Some Delicious Fire Breathing BullsJake Mortonhttp://www.blogger.com/profile/17852316897204265874noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9133484324105328647.post-78178137101633735752010-12-06T17:37:56.399-05:002010-12-06T17:37:56.399-05:00Also, if you take pictures of what you make, send ...Also, if you take pictures of what you make, send them to me and I will post them!Jake Mortonhttps://www.blogger.com/profile/17852316897204265874noreply@blogger.comtag:blogger.com,1999:blog-9133484324105328647.post-5495259583552417402010-12-06T17:37:25.830-05:002010-12-06T17:37:25.830-05:00Thanks for the report on how the cooking the dish ...Thanks for the report on how the cooking the dish went! I encourage such things! If anyone cooks something from this blog, tell me about it. Also, if anyone cooks anything ancient, tell me about that too!Jake Mortonhttps://www.blogger.com/profile/17852316897204265874noreply@blogger.comtag:blogger.com,1999:blog-9133484324105328647.post-73067586236470833412010-12-06T12:42:09.314-05:002010-12-06T12:42:09.314-05:00I made this yesterday. Quite delicious of course....I made this yesterday. Quite delicious of course.<br /><br />I skipped the pureeing the sauce step because after six hours of cooking, who can tell if it's been blended or not anyway. The vegetables are mostly dissolved by that point. The carrot pieces are just intact enough to give the dish a little color.<br /><br />I didn't have three garlic heads, so I put in what I had, more or less two. I wish I had more. Three garlic heads is not too much at all, because it mellows so much as it cooks. Interesting note: my wife is a bit allergic to garlic, but she could eat this just fine, I guess because whatever one is allergic to in garlic is completely broken down after six hours.<br /><br />Use a lot of hot pepper, because that mellows too. And minced parsley at the end, again, mostly for color, which is no joke when you're making a dish that can look like undifferentiated gray glop. But it's good!Lewnoreply@blogger.com