Has anyone here made any of the Tasting History recipes for themselves?
Tried doing the medieval Irish silverside/cabbage pottage recipe tonight as we had one laying around in the fridge and didn't have much else ideas for what to cook. Except I didn't have leeks, great start I know. I fucked up the pottage by putting too much stock in because I was worried it would end up burning due to not having enough moisture, but instead it ended up soggy, I'm guessing it's meant to be just enough to steam them instead.
But the flavour was good, and the silverside ended up really nice and tender despite only being cooked for about two hours. Definitely much faster than the more 'traditional' method of slow cooking it that seems to be popular in the Commonwealth countries today.
I want to give the ancient Roman ones a shot at some point, because they're usually pretty simplistic in preparation but stuff like defrutum is just completely absent from the standard meals of most cuisines today (outside of the Turks apparently), so it should be up to my horrendously novice skill level and provide a decent amount of novelty.