I love this channel! I actually ordered the ingredients for and made the Parthian chicken recipe he had earlier this year and it was fantastic. I highly recommend trying it, especially if you're...
I love this channel! I actually ordered the ingredients for and made the Parthian chicken recipe he had earlier this year and it was fantastic. I highly recommend trying it, especially if you're from a part of the world where these ingredients aren't common.
Did you actually manage to get your hands on the more difficult to acquire ingredients for that recipe, like asafoetida, garum, and lovage... or did you go with his recommended substitutes...
Did you actually manage to get your hands on the more difficult to acquire ingredients for that recipe, like asafoetida, garum, and lovage... or did you go with his recommended substitutes instead? Asking because I'm trying to decide if I attempt to make it for myself whether I should go for the really authentic version or not.
I went with the suggestions he linked in the description, so I got the lovage (dried), caraway seeds, and asafetida but went with anchovy juice instead of garum. I think any fish sauce would be ok...
I went with the suggestions he linked in the description, so I got the lovage (dried), caraway seeds, and asafetida but went with anchovy juice instead of garum. I think any fish sauce would be ok because it's mainly used to give it a salty flavor, but you definitely want to go with the lovage instead of the celery. I love using celery, but it lacks the weird minty/cool flavor that the lovage brings. You can easily find other uses for it like in stews or even teas. As for the caraway seeds, the bag that he links to in the description is massive, so you want to search for something smaller or a substitute. The asafetida wasn't huge, but you're probably still looking at a lifetime supply unless you're planning to dive into the world of Indian cuisine. I still think it's worth it though. I've already made this dish a second time for some friends, this time using just breasts and thighs then serving it with white rice and it came out well.
Awesome. Thanks for the advice. Looks like I will have to try to track down some lovage and asafoetida! The caraway seeds and fish sauce I already have though thankfully, since I use caraway in...
Awesome. Thanks for the advice. Looks like I will have to try to track down some lovage and asafoetida! The caraway seeds and fish sauce I already have though thankfully, since I use caraway in baking and fish sauce in soups. :)
I love this channel! I actually ordered the ingredients for and made the Parthian chicken recipe he had earlier this year and it was fantastic. I highly recommend trying it, especially if you're from a part of the world where these ingredients aren't common.
Did you actually manage to get your hands on the more difficult to acquire ingredients for that recipe, like asafoetida, garum, and lovage... or did you go with his recommended substitutes instead? Asking because I'm trying to decide if I attempt to make it for myself whether I should go for the really authentic version or not.
I went with the suggestions he linked in the description, so I got the lovage (dried), caraway seeds, and asafetida but went with anchovy juice instead of garum. I think any fish sauce would be ok because it's mainly used to give it a salty flavor, but you definitely want to go with the lovage instead of the celery. I love using celery, but it lacks the weird minty/cool flavor that the lovage brings. You can easily find other uses for it like in stews or even teas. As for the caraway seeds, the bag that he links to in the description is massive, so you want to search for something smaller or a substitute. The asafetida wasn't huge, but you're probably still looking at a lifetime supply unless you're planning to dive into the world of Indian cuisine. I still think it's worth it though. I've already made this dish a second time for some friends, this time using just breasts and thighs then serving it with white rice and it came out well.
Awesome. Thanks for the advice. Looks like I will have to try to track down some lovage and asafoetida! The caraway seeds and fish sauce I already have though thankfully, since I use caraway in baking and fish sauce in soups. :)