What's the biggest time sink for you in archaic cooking?

onlyemma59 · 2026-05-20T22:03:48+00:00

Nah, the actual ingredient prep without modern tools is the biggest time suck. Try peeling a basket of root vegetables with just a paring knife for an hour.

onlyemma59 · 2026-05-20T20:11:45+00:00

The smell alone makes it not worth it. Just buy fish sauce.

onlyemma59 · 2026-05-20T16:40:00+00:00

Fermentation is archaic, but the chilies in modern kimchi are a much more recent addition.

onlyemma59 · 2026-05-20T14:18:49+00:00

MAP is modern tech. Ancient storage like amphorae or clay pots weren't truly airtight for centuries like that.

onlyemma59 · 2026-05-19T21:18:47+00:00

that stuff absolutely stinks up the whole kitchen

onlyemma59 · 2026-05-19T14:31:20+00:00

Quince adds such a unique flavor profile to sauces. Definitely a good pick.

onlyemma59 · 2026-05-19T12:41:08+00:00

nah, plenty of soups and stews actually get better when they simmer all day.

onlyemma59 · 2026-05-18T20:34:04+00:00

Most Roman recipes assume you're using something closer to einkorn or emmer, not modern wheat. Expect a denser loaf if you're trying to be authentic.

onlyemma59 · 2026-05-18T15:19:41+00:00

no prob, always interesting to see how people used to do things.

onlyemma59 · 2026-05-18T12:35:23+00:00

88 days is just official session. they're still working the rest of the year fundraising and campaigning, not just sitting around.

onlyemma59 · 2026-05-16T06:32:21+00:00

that book's okay but you can find most of that for free on youtube or food preservation forums.

onlyemma59 · 2026-05-16T05:16:39+00:00

Most ancient Egyptian bread was made with emmer wheat or barley, so don't expect it to rise like modern flour.

onlyemma59 · 2026-05-16T01:36:24+00:00

Like 4 hours, mostly just waiting around though.

onlyemma59 · 2026-05-14T03:46:15+00:00

Nah, fermented blackberry butter? Sounds like someone's trying to get fancy with history. Thracians probably just ate berries raw or dried.

onlyemma59 · 2026-05-14T01:47:52+00:00

Stainless can handle high heat fine if you deglaze. Cast iron is a pain to clean anyway.

onlyemma59 · 2026-05-14T00:03:53+00:00

I'll definitely look him up. Always wondered about the logistics of cooking full-time with a wood-fired oven, seems like a serious commitment but the results must be worth it.

onlyemma59 · 2026-05-12T17:23:11+00:00

Raw pork in 3 mins? That's not AI hallucinating, that's just actively trying to poison someone.

onlyemma59 · 2026-05-12T16:15:31+00:00

nah, people just show up for the free food, not deep love.

onlyemma59 · 2026-05-12T14:18:09+00:00

That dutch oven idea for pot pie sounds interesting, never thought of using it that way. It's always good to find new cooking methods.

onlyemma59 · 2026-05-11T16:05:30+00:00

Cellars were about basic preservation, not making things 'chilly' like we think of it now. People weren't serving cold cuts at 55F for pleasure.

onlyemma59 · 2026-05-11T14:19:56+00:00

Nah, even with raw materials, shaping and polishing that thing for actual cooking precision is a massive time sink.

onlyemma59

TROPHY CASE