I have food on my mind.
McThag put up a post over at his place about bagna cauda. This is something I’d like to try as well. And actually, I think I first heard about it from reading about “Babylon 5”.
(I have never seen a complete episode of “B5”. I feel like SF on TV has been dumbed down and mostly hasn’t been good since the first incarnation of “Twilight Zone” went off the air (though the second incarnation was a bright spot in some ways). I’ve never been a fan of that minor SF TV series from the 1960s or any of the followup products (though I would like to watch the adaptation of a Larry Niven story they did on the animated series). However, the more I read about “B5” and the more clips I watch on the ‘Tube, the stronger my impression gets that it was an actual thoughtful intelligent SF series with many of the right people involved, and it might be something that’s worth my time. Perhaps next time I see a box set at Half-Price.)
But I digress. I’m also kind of craving Swedish meatballs. A supper of bagna cauda and Swedish meatballs doesn’t sound too bad. Perhaps not really healthy, but not too bad…
Anyway, I don’t know where I’m going to get bagna cauda or Swedish meatballs. I could make them myself, but I’m kind of hesitant about stinking up the kitchen with the former. As for the latter, I guess I could schlep out to Ikea and get some frozen ones, but that doesn’t seem like an optimal experience. And I don’t know any place in Austin that serves either one. If you do, please feel free to leave a comment.
(Also, while I can cook, the kitchen is really someone else’s territory, and I’m hesitant about treading in there. Especially if I’m cooking things they might find disgusting, like bagna cauda or anything with onions.)
(Something else I have a craving for, not related to anchovies: Vincent Price’s cocktail franks.)
(There! Vincent Price! There’s your Halloween content! Are you not entertained?!)
Something else I’ve been interested in for quite a while that is (semi-) related to anchovies, and prompted by “The Delicious Legacy” and food anthropology in general: the lost Roman condiment garum.
It's took a long time—4 months of fermentation, in fact—but I made my own garum (or more accurately, liquamen), under the supervision of the world's leading archaeological authority on the subject. (Looking at you, Sally!) Here's how I did it…
(thread) pic.twitter.com/9HcXuaEPht— Ötzi's Last Meal 🐌 (@lostsupper) October 26, 2021
See also: “Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment” by the same guy, Taras Grescoe. (I’ve read his book, The Devil’s Picnic (affiliate link), and based on that, I’d be willing to give Lost Supper a chance when it comes out.)
I’m also intrigued by The Story of Garum, but damn! $158! $37 for the Kindle edition! At those prices, it had better come with a case of garum! Or at least a six-pack.
(I’ve heard that this is the closest you can get today to garum. Amazon has the 40°N, but not the 50°N. I might have to order a bottle directly. And the Vincent Price cookbook.)
(This food anthropology thing rapidly gets expensive. And I haven’t even bought any imported anchovies yet.)
Anyway, McThag’s probably peeved at me by now for wandering all over the place. And I’m hungry. Time to rummage up something to eat. Then maybe order some fish sauce.
Never shop when you’re hungry.