LECHON PAKSIW | CHICKEN RECIPE (CEBU) Version l Alejandro Curacha The Master
#LECHONPAKSIW#CHICKENRECIPE#AlejandroCurachaTheMaster
The Strange Flavor of Parthian Chicken from Ancient Rome
For my video on Silphium, click here:
EDIT: The Hou Hanshu is from 445CE (not BCE as it says in the episode)
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Dried Lovage:
Asafoetida Powder:
Colatura di Alici (Garum):
Caraway Seeds:
Peppercorns:
LINKS TO SOURCES**
The Classical Cookbook by Andrew Dalby & Sally Grainger:
The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum:
The Silk Road by Valerie Hansen:
The Western Regions, Xiongnu and Han: From the Shiji, Hanshu and Hou Hanshu by Joseph A Yap:
The Silk Trade Between China and the Roman Empire at its Height, Circa A.D. 90-130 by J. Thorley:
The Hou Hanshu
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MENTIONED LINKS
Garum Episode:
Apicius De Re Coquinaria Episode:
Pullum Parthicum (Parthian Chicken)
ORIGINAL 4TH CENTURY RECIPE (From De Re Coquinaria)
Pullum Parthicum (Parthian Chicken):
Open the chicken at the rear end and in the square shape. Pound pepper, lovage, a little caraway, moisten with liquamen, blend with wine. Put the chicken in an earthenware pot and pour the sauce over it. Dissolve strong asafoetida in lukewarm water, pour it over the chicken, and let it cook. Sprinkle with pepper and serve.
MODERN RECIPE
INGREDIENTS
- 1 chicken (3-4lbs / 1.5kg)
- 1 1/2 Teaspoons Black Pepper plus extra for garnish
- 1 Tablespoons Chopped Lovage (or celery leaf)
- 1 1/2 Teaspoons Caraway Seeds
- 3 Tablespoons Garum/Liquamen (Colatura di Alici or Asian Fish Sauce can be used for this)
- 1 Cup (250ml) Wine (Red or White)
- ¾ Teaspoons Asafoetida Powder
- ¼ Cup Lukewarm water
METHOD
1. Spatchcock your chicken and place in an oven safe dish. (It can be left in the refrigerator overnight to dry out which will result in a crispier skin)
2. Preheat your oven to 450°F/230°C.
3. Mix the lovage, ground black pepper, caraway seeds, garum, and wine in a bowl and pour it over the chicken. Dissolve the asafoetida in lukewarm water in a separate bowl and pour over the chicken.
4. Bake the chicken for 40-45 minutes or until an instant read thermometer measures 165°F/74°C. To prevent drying, you can baste the chicken several times during cooking, though this is not required.
5. When the chicken is cooked, remove it from the oven and allow it to rest for 10 minutes. Then serve with the sauce is was cooked in and ground pepper.
PHOTO CREDITS
Silk Road Map: Nassima Chahboun / CC BY-SA (
The Parthian Shot: Original photo by User:PHGCOM, contoured by myself पाटलिपुत्र / CC BY-SA (
Silk Road in the 1st Century: By User:Kaidor - File:Silk Road in the I century AD - ru.svg, CC BY-SA 4.0,
Eurasia in the 2nd Century: SY / CC BY-SA (
City of Merv: Peretz Partensky from San Francisco, USA / CC BY-SA (
Ban Chao: By John Hill - Own work, CC BY-SA 3.0,
#tastinghistory #ancientrome #parthianempire
CHICKEN PARMIGIANA
CHICKEN PARMIGIANA
½ kilo chicken breast fillet, pounded
Salt, garlic powder, pepper (to season chicken)
1 cup all-purpose flour
2 pcs eggs
2 cups fine bread crumbs
½ teaspoon dried basil
½ teaspoon garlic powder
Butter and oil, for pan frying
Homemade Tomato sauce:
2 tablespoons olive oil
1 tablespoon minced garic
¼ cup minced onions
½ teaspoon dried basil or oregano
2 cups crushed tomatoes
2 tablespoons grated parmesan cheese
Salt and pepper, sugar, to taste
Quick-melting cheese and parmesan cheese (to serve)
வெறும் 10 நிமிடத்தில் மிருதுவான கையேந்திபவன் பரோட்டா, சால்னா | Dinner Recipe In Tamil
#parotta #emptysalna #parottasalna
வெறும் 10 நிமிடத்தில் மிருதுவான கையேந்திபவன் பரோட்டா, சால்னா | Dinner Recipe In Tamil
Keith Eats Everything At Nando's PERi-PERi Chicken
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Recipe Organizer: How to Organize Recipes in a Binder
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In this video, I share with you my brand new organized recipe binder! Click to see everything I did, what products I used, and lessons learned from the mistakes I made while setting it up (you don't have to make the same mistake I made :) Ever since I organized this binder, recipes have been simple to find and easy to store. In this video I also explain how I finally got rid of the recipe books I had, but was never using.
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