Col on Nostr: Anchovies are “always a good idea”, says Christopher Beckman in The New York ...
Anchovies are “always a good idea”, says Christopher Beckman in The New York Times. They are small, fast-growing fish that can be sustainably caught and packed with protein and Omega-3 fatty acids. During the 1960s, excavators in Pompeii unearthed 2,000-year-old pots that still exuded the pungent smell of garum, the vastly popular anchovy sauce. In the ancient Roman recipe compendium known as Apicius, the world’s oldest cookbook, 350 of the 400-odd recipes use it.
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2024-07-21 07:52:40Event JSON
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"content": "Anchovies are “always a good idea”, says Christopher Beckman in The New York Times. They are small, fast-growing fish that can be sustainably caught and packed with protein and Omega-3 fatty acids. During the 1960s, excavators in Pompeii unearthed 2,000-year-old pots that still exuded the pungent smell of garum, the vastly popular anchovy sauce. In the ancient Roman recipe compendium known as Apicius, the world’s oldest cookbook, 350 of the 400-odd recipes use it.",
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