New recipes

Snackshot of the Day: Beer Poet

Snackshot of the Day: Beer Poet


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Photos of all things food and drink from The Daily Meal

Order a beer from this vendor at Safeco Field in Seattle and he'll recite an original poem.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of the beer poet at Safeco Field. This legendary vendor serves beer to Mariners fans along with an original poem. On Opening Day, the smell of baseball is in the air. With baseball comes beer, hot dogs, and peanuts. Food options have expanded greatly at baseball stadiums in recent years. For example, try the sushi at Yankee Stadium, or get crab and mac and cheese on your hot dog at Camden Yards in Baltimore.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.


DRAGONSMILK.COM

A functional white ale that offers a low-calorie option without compromising full craft flavor. Brewed with coconut water, raw honey and orange peel, this refreshing brew is best enjoyed with friends after a day of hard work and exercise.

Golden Sails

Golden Sails

LAGER
5.3% ABV
Availability: Year Round

This crisp and clean American craft lager is inspired by the golden grains milled by the twisting sails of our town windmill and the silhouetted sailboats off our shores.

The Poet

The Poet

OATMEAL STOUT
5.8% ABV
Availability: Year Round

Oats bring a creaminess and soft mouth-feel to the roast malt character in our classic oatmeal stout. The Poet is a perfect representation of balance and one of America&rsquos leading oatmeal stouts.

Little Piglet

Little Piglet

SESSION IPA
4.6% ABV
Availability: Year Round

Inspired by the Dutch idiom: &ldquoI&rsquoll wash that little piglet,&rdquo meaning &ldquoI&rsquoll get the job done.&rdquo This Session IPA gets the job done while allowing you to stay on your feet!

Hazy River

Hazy River

NEW ENGLAND-STYLE IPA
5.9% ABV
Availability: Year Round

A true testament to our brewers&rsquo expertise and their passion for innovation, Hazy River is smooth and juicy with a beautiful hazy-golden appearance.

Tangerine Space Machine

Tangerine Space Machine

NEW ENGLAND-STYLE IPA
6.8% ABV
Availability: Year Round

Launch yourself into a whirlpool of hops and fruit. Space Machine&rsquos haze lowers the bitterness of the beer while accentuating the galaxy hops&rsquo fruit forward flavor.

Variety Pack

Variety Pack

12-PACK
Availability: Year Round

Four delicious brews in one convenient variety 12-pack! It&rsquos perfect for the beer fridge or the next hangout with friends. Includes: 3x Lightpoint, 3x Golden Sails, 3x Little Piglet, and 3x Tangerine Space Machine.

Ichabod

Ichabod

PUMPKIN ALE
4.5% ABV
Availability: Seasonal Release (Fall 2021)

The legend of sleepy hollow lives on with Ichabod pumpkin ale. This flagship seasonal combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew, perfectly paired with all things autumn.

Cabin Fever

Cabin Fever

BROWN ALE
6.5% ABV
Availability: Seasonal Release (Winter 2020)

Cabin Fever is a roasty brown ale and a hearty, comforting companion for long, mind-bending winters.

Watermelon Spritz

Watermelon Spritz

ALE WITH WATERMELON & SELTZER
4.3% ABV
Availability: Seasonal Release (Spring 2021)

One part seltzer, one part sparkling ale, and one part watermelon. Combined, it makes one effervescent, crisp, and refreshing beverage! Start your spring off right with the beautiful flavors of our Watermelon Spritz.

Poet's Brunch

IMPERIAL STOUT WITH MAPLE SYRUP, CINNAMON & VANILLA
9.0% ABV
Availability: Limited Release (February 2020)

Coastal Dreams

DOUBLE DRY-HOPPED DOUBLE NEW ENGLAND IPA
9.0% ABV
Availability: Limited Release (May 2020)

Holiday Ale

BARREL-AGED ALE WITH LACTOSE, NUTMEG, VANILLA & CINNAMON
9.0% ABV
Availability: Limited Release (November 2020)

Peanut Butter Poet

IMPERIAL OATMEAL STOUT WITH PEANUT BUTTER
10.6% ABV
Availability: Limited Release (January 2021)

The Call

The Call

FOEDER-AGED SOUR ALE
6.6% ABV
Availability: Limited Release (March 2020)

This foeder-aged sour ale is fermented with our in-house sour culture and finished on over 3,500 pounds of raspberries, blackberries, and blueberries, fueling a spontaneous secondary fermentation.

Courage

Courage

FOEDER-AGED SOUR ALE WITH PEACHES & APRICOTS
3.7% ABV
Availability: Limited Release (November 2020)

Courage is a white sour ale, fermented with our in-house sour culture and aged for two years before being finished with heaps of apricot and peaches fueling a secondary fermentation. This release is a celebration of the courage it takes to harness passions and pursue an uncharted path.

COGNAC BARREL-AGED BALTIC PORTER WITH FIGS & VANILLA
11.1% ABV
Availability: Limited Release (November 2020)

The base beer for Fear is a baltic porter, brewed with figs and aged in hand-selected Cognac barrels for one full year before being finished with vanilla to provide a complex assortment of decadent flavors. This release represents the self-doubt and fear of failure that accompanies a pursuit of change.

Blue Sunday (2021)

Blue Sunday (2021)

FOEDER-AGED SOUR ALE
6.0% ABV
Availability: Pub-Only Release (January 2021)

Released annually to celebrate progress and challenges overcome, Blue Sunday is foeder-aged for a full year with cultures dating back to its original release more than a decade ago. Part tart-past, part sweeter-present, Blue Sunday is a toast to our continuous pursuit of a future bettered by history.

The Charge

The Charge

WHITE SOUR ALE WITH BLOOD ORANGE, PINEAPPLE, & MANGO
4.0% ABV
Availability: Pub-Only Release (April 2021)

Made with 80 pounds per barrel of Italian Sanguinelli oranges, Moro blood oranges, Costa Rican pineapple, and Mexican Kent mangos, The Charge is rich with tropical sweetness and countervailed with tartness from our in-house wild yeast. Those flavors are melded and mellowed with the added complexity of one year spent in our French oak foeders.


Subtly boozy, honeyed and herbal.

Adapted from an original recipe in the 1949 edition of Esquire's Handbook for Hosts.

Nutrition:

There are approximately 145 calories in one serving of Poet's Dream.

Join the Discussion

You must log in to your account to make a comment.

Report comment

Previous Cocktail

Pineapple & Cardamom 'Martini'

Next Cocktail

Martini Cocktail and its evolution

In its simplest and truest form, a Martini is a mix of gin and vermouth, perhaps with a dash or two of bitters, and.

20 best Bénédictine cocktails

One of the truly classic liqueurs, Bénédictine contributes rich honeyed herbal notes to cocktails. All those below.

20 best Falernum cocktails

Falernum is a versatile and flavoursome cocktail sweetener. Spiced (but not hot spiced) falernum is a characterful yet.

20 best Irish whiskey cocktails

Irish whiskey tends not to be peated so usually lacks the subtle smoky notes associated with Scotch whisky, so making.

Harvey Wallbanger Cocktail

One of the most famous cocktails from the 1970s, the Harvey Wallbanger is basically a Screwdriver (vodka and orange.

20 best Angostura Bitters cocktails

I've heard it said, You can tell a newly opened cocktail bar is successful when they need a second bottle of Angostura.


How to make Instant Pot Beer Braised Beef Short Ribs:

  1. Liberally Season short ribs with salt, pepper, onion powder, garlic powder.
  2. Set Instant Pot to Saute, 15 minutes. Sear the short ribs and set aside.
  3. Add in the carrots, onions, and garlic. Saute for 2 minutes.
  4. To the Instant Pot, add Guinness, beef stock, tomato paste, Worcheshire sauce, black pepper.
  5. Stir to bring up and brown spots stuck to the bottom of the pot. (very important: this prevents BURN message)
  6. Turn the Instant Pot off.
  7. Add back in the short ribs, fresh thyme leaves, rosemary, and parsley.
  8. Place lid on Instant Pot. Make sure vent is closed.
  9. Press Stew and set Instant Pot to 35 minutes.
  10. Once complete, auto release, ( check manufacturers instructions). Turn Instant Pot off.
  11. Remove the short ribs and veggies to a platter. Cover with foil.
  12. Make a slurry with cornstarch and some broth, add into Instant Pot.
  13. Turn Instant Pot on to Saute, 5 minutes to thicken the gravy.
  14. Serve over buttermilk mashed cauliflower, mashed potatoes, egg noodles, zoodles, or roasted spaghetti squash.

LOVE SEEING AND SHARING YOUR CREATIONS! WHEN YOU MAKE THIS RECIPE, I&rsquoD LOVE TO SEE IT.

TAG @EVERYDAY_EILEEN OR #EVERYDAY_EILEEN

I love any comments or questions, please leave below!

I HOPE YOU CONTINUE CONNECTING WITH ME FACEBOOK INSTAGRAM, PINTEREST, TWITTER

If you have enjoyed this tasty beer braised short ribs, giving it a 5-star rating and share comments below would be super helpful!


Instant Pot Baby Back Ribs with Beer

Published: May 16, 2019 Last Modified: February 23, 2021 This post may contain affiliate links.

Instant Pot Baby Back Ribs with Beer recipe is easy, delicious and quick to make in an instant pot. This melt in your mouth baby back ribs with beer can be tenderized in an instant pot in less than half an hour.

Make your own seasoning with basic ingredients and you&rsquoll have this scrumptious ribs ready in less than an hour.

Cooking ribs can be tricky if you have a small pot.

There are three instant pot sizes &ndash 3,6 and 8 quarts.

With a 3 quarts you won&rsquot be able to cook the whole ribs. You can cook half of the ribs and slice it individually.

With a household of 3 to 5 people, a perfect size is the 6 quarts. Depending on how long and big the ribs are, you can curl it to fit the whole ribs in the pot. If I am using St. Louis ribs I usually cut it in half.

But if you prefer a bigger pot go with the 8 quarts.

Memorial Day is around the corner. If you are planning to make ribs and you have an instant pot, guess what, you can cook it in less time.

Depending on the weight of the ribs, cook time may vary. It will be trial and error with time if you are new in using the instant pot.

Also, depending on your preference, if you are looking for a fall off the bone ribs, you have to increase the cook time by a few minutes.

In my case, I like my ribs tender but firm. I like to be able to hold both sides of the bone and eat the meat. I don&rsquot like the meat to be falling of the bone. Cook time will be slightly different.

You can cook the ribs ahead of time and glaze it when ready to eat.

I have a 6 quart pot so If I am cooking 2 ribs, I have to cook the ribs separately. With an 8 quarts, you might be able to cook 2 ribs at the same time, again depending on how big the ribs are.

I have cooked in my instant pot many times already and I love it. It took me a while to use it but after a few times of use, I got comfortable cooking with it.

I am not big in buying new cookware but this investment is all worth it. It is so easy to cook with it and an easy clean up too.

Buy an instant pot if you believe you will use it. If it will only seat in your counter to collect dust then please save your money.

If you don&rsquot have an instant pot, here&rsquos a similar rib recipe without beer that is baked in the oven or another delicious recipe grilled maple baby back ribs.

As I have stated before, my recipe instructions doesn&rsquot replace the instant pot manual. If this is your first time to use it, please read the manual first for your own safety.



This beer brats with onion and mustard makes for the best Game Day meal

By America's Test Kitchen
Published January 25, 2021 12:35AM (UTC)

(America's Test Kitchen)

Shares

Super Bowl LV will take place on Sunday, Feb. 7, 2021 at Raymond James Stadium in Tampa, Florida. The Weeknd will succeed Jennifer Lopez and Shakira as the headliner of this year's Super Bowl halftime show. While we don't yet know which teams will face-off for the championship, it's never too early to start planning your Game Day menu. Last weekend, Salon Food shared 11 Instant Pot recipes ready for the Super Bowl. This weekend, we've asked our friends at America's Test Kitchen to share some winning recipes that are guaranteed to score a touch down at home.

After searing the brats, we make a flavorful braising liquid from onion, mustard and beer. Once the braising liquid has reduced, we use it as a condiment.

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds bratwurst (6 sausages)
  • 1 onion, halved and sliced thin
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 teaspoon caraway seeds
  • 1 1/2 cups beer
  • 1/4 cup whole-grain mustard
  • 1 tablespoon honey
  • 2 teaspoons cider vinegar

1. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add bratwursts and cook until well browned all over, about 8 minutes. Transfer bratwursts to plate.

2. Heat remaining 2 tablespoons oil in now-empty pot over medium heat until shimmering. Add onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until onion is browned, about 4 minutes. Add garlic and caraway seeds and cook until fragrant, about 30 seconds.

3. Add beer, mustard, honey, vinegar, and bratwursts cover and cook until bratwursts are cooked through, 5 to 7 minutes. Transfer bratwursts to platter. Increase heat to medium-high and cook until onion mixture is thickened, about 5 minutes. Serve bratwursts topped with onion mixture.


Check out more of our favorite summer crockpot recipes:

Best Ever Crockpot Beer Brats

Ingredients

  • 6 original brats (I used Johnsonville)
  • 2 (12 ounce) bottles beer (I used Blue Moon)
  • 1 large yellow onion, sliced
  • 3 garlic cloves, smashed and peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon course black pepper

Instructions

  1. Combine all ingredients in a slow cooker. Cook for 2 hours on high heat, reduce heat to low. Remove brats from slow cooker. Grill brats (or toss in a skillet) until you have sear marks (which gives you that yummy grilled taste) and place back in slow cooker until ready to serve.
  2. Serve brats on a bun of your choice. Hoagie roll or big sesame seed buns are my favorite. Top with the crockpot beer onions and your favorite toppings (cheese, ketchup or mustard are our staples).
  3. Serve and enjoy!

DONNA'S NOTES

  1. You can cook down the onions and the liquid if desired to serve on top of the brats.
  2. Do not use a strong flavored beer or it will overtake the brat. Also, DO NOT poke holes in the brat. All the flavor will escape that way.
  3. You can not replace the beer in this recipe. You can however make good ol' crockpot brats and use low sodium chicken stock in place of the beer (keep an eye on your salt here). It will give you a totally different flavor, but they will be fabulous.
  4. This recipe can be doubled.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


Crock Pot St. Patrick's Day Ideas

Everybody knows that a good Reuben needs sauerkraut and Thousand Island. But slow-cooking the corned beef right along with the 'kraut and dressing is a real.

Method: crock pot
Time: 2-5 hours

Cooking corned beef is so easy in the crock pot. This recipe will give you the most tender and flavorful corned beef you've ever had!

Method: crock pot
Time: over 5 hours

Lamb, herbs, and a load of veggies like parsnips and potatoes stew together in the crockpot for a savory treat. Best washed down with a pint of Guinness.

Method: crock pot, stovetop
Time: over 5 hours

Made with cocktail rye bread, Thousand Island dressing, corned beef, Swiss cheese

Method: crock pot
Time: 1-2 hours

Made with garlic powder, milk, Worcestershire sauce, cream cheese, sour cream, Swiss cheese, deli corned beef, refrigerated sauerkraut

Method: crock pot
Time: 2-5 hours

Made with Thousand Island salad dressing, corned beef, sauerkraut, cream cheese, Swiss cheese

Method: crock pot
Time: 2-5 hours

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:05:21:21:24:44 :C:3771


9 of the oldest food recipes from history still in use today

Image Source: The Great Courses

Food is so much more than just a source of nourishment and subsistence. Its richness colors culture, history, and even literature. Its coalescing prowess brings people together into communities by creating a sense of familiarity and brotherhood. Some might go so far as to say that food is one of the major forces forging a national identity. It gives individuals a feeling of belonging that is at the core of nationalism. It serves as a hobby, a passion, a profession and sometimes even as a refuge.

It is interesting to see how food preparation has evolved through history, from the Paleolithic man’s roast meat cooked over the open fire in shallow pits to the modern art of molecular gastronomy. Some ancient recipes, however, have miraculously stood the test of time and continue to be in wide use even to this day. Below are ten of the oldest food recipes (still surviving in their ‘modern’ entities) known to historians:

Note: The list focuses on the oldest enduring recipes that are more intricate than just bread, rice, meat roasted over the fire or dried in the sun, noodles or for that matter soups. Most of us know that bread was one of the first foods prepared by man, some 30,000 years ago. Although there are many recipes of flatbread, leavened bread and others that are more complicated than just toasting a flattened gruel mixture over the fire, they largely belong to the category of staples much like rice, kebab, and noodles. Here, we are more concerned with specific recipes or at least family of recipes that use spices and herbs to enhance flavor and have slowly evolved over time thanks to advancements in cooking technologies.

1) Stew, circa 6000 BC –

Much like curry, the stew is a beautiful mess of vegetables, meat, poultry and a myriad of other ingredients, cooked slowly over gentle heat. The resultant food concoction is a riot of color, flavors, and aromas that are much more sophisticated than the plain old soup. Although water is the most common stew-cooking liquid used, some recipes call for wine and even beer. While curry focuses more on building a depth of flavor by adding different spices, stew recipes are generally simple and rely on only basic seasoning. The practice of simmering meat in liquids over the fire until tender dates back 7,000 to 8,000 years – which makes it one of the world’s oldest food recipes. Archaeological findings indicate that many Amazonian tribes used the hard exterior shells of large mollusks as utensils for making stew in. To prepare a similar Scythian dish (approx. 8 th to 4 th centuries BC), wrote ancient Greek philosopher Herodotus, one has to:

… put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.

The Old Testament is rich with references to this type of food preparation. In Genesis, for instance, Esau and his brother Jacob paid off the dowry that Isaac incurred when he married Rebecca by offering a pot of meat stew. There are also several mentions of lentil and grain-based stews. Apicius: De Re Coquinaria, the extant 4 th century BC Roman cookbook, contains a number of detailed recipes about fish as well as lamb stews. The earliest mention of ragout, a French stew, lies in the 14th-century book by chef Taillevent called Le Viandier.

In the 16th century, the Aztecs partook in a gruesome practice of preparing stews with actual human meat and chillis, also known as tlacatlaolli – though if the concoction was actually consumed is up for debate. An important written record of this practice can be seen in a 1629 treatise by Hernando Ruiz de Alarcón. Pottage, sometimes referred to as a thick stew made with a variety of things like vegetables, meats, grains, and fish, has been continuously consumed all over Europe from the Neolithic Age. It was widely known as the poor man’s food, thanks to the easy availability of its ingredients.

2) Tamales, circa 5000 BC –

Soft parcels made from masa (a type of dough) and filled with fruits, meats, vegetables among other things, tamales are a popular Mesoamerican dish that has a long, enduring history. First prepared somewhere between circa 8,000 and 5,000 BC – thus boasting their legacy as one of the oldest food items, tamales were later widely consumed by Olmecs, Toltecs, Aztecs and later Mayas. Steamed gently inside corn husks or banana leaves, they were commonly used as portable edibles by travelers and soldiers back when preserving food for long duration was difficult.

Historically, the dough-based food was served at festivals and feasts, and usually contained a variety of fillings, including minced rabbit, turkey, frog, fish, flamingo, eggs, fruits, beans and so on. Many pottery fragments dating back to circa 200 – 1000 AD have been discovered in the region bearing the Classic Maya hieroglyph for tamales. Today, tamales are eaten all across Mexico, Central America, South America, the Caribbean, the United States and the even Philippines.

3) Pancakes, circa 3300 BC –

Around the world, pancakes are a quintessential breakfast food, often consumed with fruits, chocolate, syrup and a variety of other toppings. It refers to any flat, thin cake made from a starchy batter and cooked in a frying pan or griddle. Depending on the place of origin, pancakes can be very thin and crêpe-like (as in France, South Africa, Belgium among others), made from banana or plantain (like kabalagala in Uganda) and even fermented rice (such as dosa in South India). Tracing the history of pancakes, however, leads us back to Otzi the Iceman, who was alive sometime during circa 3,300 BC. His naturally-mummified corpse, the oldest in all of Europe, was discovered in 1991 in the Italian Alps.

Analysis of the body, according to historians, has uncovered a wealth of information about the Neolithic diet. At the 7 th meeting of the World Congress on Mummy Studies, researchers revealed that Otzi’s last meal likely consisted of alpine ibex and red deer meat, along with einkorn wheat pancakes. They argued that the traces of charcoal found in the 5,300-year-old man’s stomach, in turn, suggest that the food was cooked over open fire. In essence, the seemingly ubiquitous pancakes are one of the oldest food items known to us.

Pancakes were widely consumed by ancient Greeks, who called them tagenias or teganites derived from the word tagenon (meaning ‘frying pan’). They were cooked on clay griddle over the open fire. In works of 5th-century BC poets Magnes and Cratinus, we find the earliest mention of these pancakes, which were made using wheat flour and olive oil and served with curdled milk or honey. Much like the modern version, tagenites were commonly eaten for breakfast.

The 3rd-century philosopher Athenaeus talked in his book Deipnosophistae of a similar food (known as statitites), featuring spelled flour and adorned with sesame, cheese or just honey. Ancient Romans enjoyed similar creations, which they called alia dulcia (meaning “other sweets” in Latin). Interestingly, the 4th-century Roman cookbook Apicius actually contains a detailed recipe for a pancake-like griddle cake, prepared from a mixture of egg, flour, and milk and drizzled with honey. The first use of the English word “pancake” quite possibly took place sometime during the 15th century.

4) Curry, circa 2600 – 2200 BC –

Image Source: Shahid Hussain Raja

Nothing is more quintessentially Indian than curry. Originating in the Indian subcontinent, this aromatic food is a medley of colors, spices, and herbs. Spices commonly used in curry include cumin, turmeric, pepper, coriander, garam masala and so on. Interestingly, curry powder is primarily a product of the West, first prepared in the 18 th century for officials of the British colonial government in India. They can be vegetarian (using lentils, rice or vegetables) or fish, poultry or meat-based. Ever since the recipe was brought to the United Kingdom some 200 years ago, curry has become one of the most recognized icons of British culture. According to the National Curry Week, such is the popularity of this dish that it is consumed regularly by over 23 million people across the globe.

Etymologists believe that “curry” originally came from kari, a word in Tamil that means sauce or gravy. The history of this preparation goes back more than 4,000 years to the Indus Valley civilization, where people often used stone mortar and pestle to finely grind spices such as fennel, mustard, cumin and others. In fact, excavations at Harappa and Mohenjodaro have unearthed pottery fragments with traces of turmeric and ginger, belonging to the period between 2600 – 2200 BC, thus making curry (or at least the predecessor to curry) one of the oldest food items in the world. As pointed out by historians, the curry was often eaten with rice, which was already being cultivated in the area.

Sumerian tablets that have survived also talk of a similar food recipe for meat in some kind of spicy gravy and served with bread, as early as 1700 BC. The Apicius cookbook of the 4 th century AD contains many meat recipes that were cooked in a similar fashion, with the use of ingredients like coriander, vinegar, mint, cumin and so on. Authored in the 1390s, The Forme of Cury is significant for possessing the earliest reference to the word “cury”, though it was taken from the French term “cuire” for cooking. With the arrival of the Portuguese in Goa in the 15th century as well as the Mughals in India in the early 16th century, the curry recipe underwent multiple revisions.

In a way, the dish’s evolution represents the many cultural influences that have colored the history of the Indian subcontinent. In case you are wondering, the oldest surviving curry recipe in English can be found in the 1747 book by Hannah Glasse called The Art of Cookery.

5) Cheesecake, circa 2000 BC –

Dessert lovers like us often find themselves dreaming about the rich and decadent cheesecake. This creamy and delicious food recipe usually features a thick, luscious layer of sweetened cheese and a buttery biscuit base or crust. While the all too famous American version requires cream cheese, which was invented only in 1872 by dairyman William Lawrence, cheesecakes were originally the brainchild of ancient Greeks, who used a simple mixture of honey, flour, and soft cheese to make a light, subtly-flavored cake often served at weddings and other festivities.

Archaeological excavations in the last century have uncovered broken pieces of cheese molds dating as far back as 2000 BC, thus making cheesecake one of the oldest food recipes. Some historians believe that the very first “cheesecakes” might have been prepared in the Samos, a Greek island that has been continuously inhabited for more than 5,000 years. In fact, the dessert was offered to the athletes participating in the first Olympic games of 776 BC. The earliest written mention of this recipe can be found in a 230 AD book by the ancient Greek author Athenaeus.

Following the Roman conquest of Greece in 146 BC the cheesecake recipe was adopted by the Romans and, turned into something even more delectable by the addition of eggs as well as crushed cheese. The baked food item, called savillum, was often flavored with lemon or orange zest, something that continues to be done even to this day. Historical records show that the oldest extant cheesecake recipe can be found in the pages of Marcus Cato’s De Agri Cultura. Later on, it made its way to Europe and, is rumored to have been one of Henry VIII’s favorite desserts.

6) Pilaf, circa 1000 – 500 BC –

Although the bread was one of the oldest food items man prepared nearly 30,000 years ago, the more complicated varieties like stuffed bread or pastry started appearing much later. By comparison, rice has a long history of being used in rich, flavorsome and more intricate preparations. Pilaf, for instance, is an ancient food recipe made by cooking rice, vegetables, and meat in a broth seasoned with a number of different spices and herbs. Common ingredients include chicken, pork, lamb, fish, seafood, carrots and so on. Called by different names, depending on the country of origin, pilaf is widely consumed across the Middle East, Central and South Asia, the Indian subcontinent, East Africa, the Balkans and so on.

Etymologically, “pilaf” comes from the Persian polow, while the term pulao (Indian version) has its roots in the Sanskrit word pulaka (meaning “ball of rice”). While the rice was first domesticated in China over 13,000 years ago and later in India, people of ancient Persia started cultivating it as a crop between 1,000 and 500 BC. This paved the way for the first pilaf recipe, which soon spread over other parts of the Middle East as well as Central Asia. In 328 BC, when Alexander the Great conquered the Sogdian city of Samarkand (now in Uzbekistan and Tajikistan), he actually feasted on pilaf. Soon, the recipe was taken over to Macedonia and then to different parts of Europe.

Around the same time, a similar rice preparation called pulao sprung in India. In fact, some of the earliest mentions of this dish can be traced back to the epic text of Mahabharata (as early as 400 BC) as well as certain ancient Sanskrit scriptures like Yajnavalkya Smriti (3rd to 5th century AD). The arrival of Muslims in India (as early as 7th century AD) further enriched one of the world’s oldest food recipe, with the addition of saffron and other aromatic spices. This is basically what is called biryani, a type of Mughlai preparation in which the rice, meat, and vegetables form distinct layers. The Spanish paella is believed to have descended from the original pilaf recipe, as well.

7) Kheer, circa 400 BC –

For the uninitiated, kheer is a wonderfully rich and creamy milk-based dessert belonging to the Indian cuisine. Often served at festivals, wedding ceremonies and even temples, it is believed to be the predecessor of European rice pudding. In the Indian subcontinent, it is known by many names, including payasam, payesh, phirni, and fereni among others. In fact, payasam actually comes from payasa meaning milk. Similarly, the word “kheer” is a modified form of the Sanskrit word ksheer for milk or kshirika (meaning a dish prepared with milk). Coming to its recipe, kheer is prepared by cooking rice, vermicelli or broken wheat in sweetened milk enriched with ghee and aromatic spices like cardamom and sometimes even saffron. For special occasions, it is sometimes garnished with cashews, almonds, and pistachios.

Some historians believe that kheer is one the world’s oldest food items, and was possibly one of the concoctions of ancient Ayurveda. The earliest mentions of this food recipe date as far back as 400 BC in the epic texts of Ramayana and Mahabharata. Firni (or fereni) is a close variant of kheer that was created by the people of ancient Persia. Unlike kheer, firni is made from roughly ground rice, which is then boiled in milk until completely mushy. Served cold, this dish is usually infused with cardamom, saffron, and rosewater. In fact, the Persians were the first to add rosewater into rice pudding something that was later adopted by Indians. In the 1999 book Oxford Companion to Food, Alan Davidson writes:

The Persian version of the food, sheer birinj, according to Kekmat…was originally the food of angels, first made in heaven when the Prophet Muhammad ascended to the 7th floor of Heaven to meet God and he was served this dish.

During the reign of the Cholas in Southern India (between 300 BC and 1279 AD), kheer was commonly offered as food to the gods at any kind of religious ceremony. Historical records show that payas, a version of kheer first made in the Indian state of Orissa has been a popular sweet dish in the city of Puri for the last 2,000 years or so. According to some experts, the Bengali payesh is an equally old recipe. In fact, it is believed that spiritual leader Chaitanya actually took with him a pot of gurer payesh (jaggery-sweetened payesh) on his trip to Puri in the 16th century.

Shola (or sholleh) is a similar rice pudding that first appeared in the Middle East, Afghanistan and Iran, and was later taken to Persia by Mongolians in approximately the 13 th century AD. Although rice as a grain was known to Greeks as well as Romans and was often imported from Egypt, western Asia, and other places, the birth of modern-day rice pudding occurred only after rice was introduced as a cultivable crop in Europe sometime between the 8 th and the 10 th centuries. Baked rice pudding, flavored with nutmeg, was first made in the 16 th century and quickly began a popular sweet treat. The 1596 book The Good Huswifes Jewell by Thomas Dawson features one of the oldest food recipes of baked rice pudding and it goes as follows:

To make a Tart of Ryse… boil your rice, and put in the yolks of two or three Egges into the Rice, and when it is boiled put it into a dish and season it with sugar, cinnamon, ginger, butter, and the juice of two or three Oranges, and set it on the fire again.

8) Garum, circa 4th century BC –

Fish sauce is synonymous with East and Southeast Asian cuisines, especially places like Thailand, Vietnam, Laos, Myanmar, Cambodia, Korea and even Japan. As its name suggests, fish sauce is prepared by fermenting fresh or dried fish with large amounts of sea salt. Anchovies are one of the most common types of fish used to makes Asian fish sauces. There is a multitude of regional varieties, each featuring different sets of ingredients as well as distinctly-unique tastes. In addition to being used as a condiment, fish sauce is often mixed with herbs and spices and turned into dipping sauces. In fact, written records confirm that sauces made from fermented fish have been in use in certain parts of China for the last 2,000 years or so.

One thing that has long puzzled historians is that the origins of fish sauce took root not in Asia, but actually in Europe. Between the 3 rd and 4 th century BC, ancient Greeks started to make a fish sauce preparation known as garum, which was later adopted by Romans and even Byzantines. Named after an ancient type of fish garos by Roman naturalist Pliny the Elder, this condiment was made by combining fish innards and blood with salt and letting it ferment until it releases a pungent smelling liquid. Like modern-day soy sauce or ketchup, this curiously concocted food item was added to dishes at the end of cooking.

With the arrival of Romans, a slightly different version of the garum, called liquamen, came into use. According to some historians, it differs from garum in that it was made by fermenting an entire fish and not just the insides. In that respect, it can be considered a predecessor of present-day Southeast Asian fish sauce. By 4th century AD, liquamen became extremely popular across the ancient Roman Empire, often taking the place of salt in recipes. The Apicius cookbook, for instance, contains several food recipes that require liquamen or garum for enhancing the flavor. Claudio Giardino, an archaeologist from Italy, stated:

According [to] the Roman writers, a good bottle of garum could cost something like $500 of today. But you can also have garum for slaves that is extremely cheap. So it is exactly like wine.

Archaeologists have discovered remnants of huge garum factories along coastal regions in Spain, Portugal and even the northern parts of Africa. In fact, jars containing garum remains in few of these factories actually helped researchers determine the date of the eruption of Mount Vesuvius and the consequent destruction of Pompeii. A modern version of garum, made from anchovies and currently in use in Italy, is Colatura di alic.

9) Isicia Omentata, circa 4th century AD –

Burgers are emblematic of the modern fast food phenomenon. Sandwiched between two soft slices of the bun and embellished with cheese, bacon, lettuce, tomato, onion, mayonnaise and even pickles, this sumptuous meat patty is loved unanimously across the globe, ever since it was introduced in the United States in the 1900s. It was widely popularized by street vendors and was one of the first American fast food items. Although the origins of this iconic recipe remain murky to this day, some historians believe that it can be traced back to isicia omentata, an ancient Roman beef preparation that dates back to the circa early 4th century AD – thus potentially being one of the oldest food items in the world.

The 1,500-year-old food recipe, which has survived in the extant ancient Roman cookbook Apicius: De Re Coquinaria, involved mixing the minced meat, condiments, pine nuts, white wine, and the famous Garum fish sauce, and cooking the resultant patties over an open fire. Speaking about the dish, UK-based food historian Dr. Annie Gray said:

We all know that the Romans left a huge mark on Britain, fundamentally altering the British diet forever. Street food became available en masse, and many of our favorite foods were introduced, including Isicia Omentata, what can be seen as the Roman forefather to today’s burger. This ‘burger’ was decidedly more upmarket than many of today’s offerings and is richer and more complex than the plain beef version most common today.

And in case we have not attributed or misattributed any image, artwork or photograph, we apologize in advance. Please let us know via the ‘Contact Us’ link, provided both above the top bar and at the bottom bar of the page.


Watch the video: 6ος Άθλος - Η αρπαγή της ζώνης της Ιππολύτης. Παρθένος (November 2022).