WHAT IS A BLUEFISH? Also known as elf, tailor or shad fish, these hungry predators are migratory in nature. Blue green in color, they have a jutting, muscular mouth filled with sharp teeth. Growing to over 20 lbs (14 kg.) in size, they’re highly aggressive and can be dangerous even to human swimmers who stumble […]
GOURMET ARCHAEOLOGY
This section provides an introduction to the various ingredients that go into our everyday foods!
ARCHAEOLOGY OF BREAD – Cornstarch
WHAT IS CORNSTARCH? It’s also called corn flour though technically the two are different. The starch comes from the corn kernel which is ground into a fine powder. Much like arrowroot, it’s a popular thickening agent in many recipes both in Europe and Asia. The process to make it was invented in the 1800’s in […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Prune
WHAT IS A PRUNE? This relative to the cherry is a much aligned and mis-understood fruit. Recently (2001) it’s been re-branded as “dried plums” by the F.D.A. The association with constipation created a negative brand image in the eyes of consumers. While a prune is basically a plum that’s been dried, though see below for […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Caperberries
WHAT IS A CAPERBERRY? This pale green fruit of the caper bush is the result of letting a caper bud flower which produces a caperberry. About the size of a table grape, it’s more flavorful then a caper and should be used much like an olive. If the berry is pickled while still unripe, they […]
ARCHAEOLOGY OF MEAT – flat iron steak (beef)
WHAT IS A FLAT IRON STEAK? This cut has many names including a boneless top chuck, a book steak, a butler steak or a top blade steak. This is the 2nd most tender cut on the cow due to the connective tissue being removed as it’s cut. Some butcher remove the sinew that runs through […]
ARCHAEOLOGY OF HERBS & SPICES – Thyme
WHAT IS THYME? This perennial evergreen herb is actually a member of the mint family. In French cooking in particular it holds a special place in a bouquet garni (along with celery, parsley and dried bay leaves) or in an Herbes de Provence blend (with oregano, lavender, savory, basil, sage, and rosemary). While thyme does […]
ARCHAEOLOGY OF HERBS & SPICES – Chives
WHAT ARE CHIVES? This herb is in the same plant family as onions and garlic. The name itself comes from the Latin word for onion. While not as strong in flavor, these thin, green stems are a popular last minute addition to many dishes. Even the purple flowers that blossom from their tips are edible and […]
ARCHAEOLOGY OF SEAFOOD – Whitefish
WHAT IS WHITEFISH? Whitefish has become a generic name for a number of different, similar fish. They can be caught in either fresh or saltwater. What they do have in common are their taste profiles. They’re all mild flavored, somewhat sweet, inexpensive and easy to fry up or throw in a soup. Usually these fish […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Winesap Apple
WHAT IS A WINESAP APPLE? This American heirloom apple dates back to the 1800’s and are noted for their dark red color and juicy flesh. The name itself comes from its aromatic, wine-like flavor. It’s a nuanced balance between a sweet Honeycrisp and a tart Granny Smith . Unlike most apple trees, the winesap flowers […]
ARCHAEOLOGY OF HERBS & SPICES – Aji Dulce
WHAT IS AJI DULCE? The name is used both for the brightly colored Caribbean chili pepper and the spice mix made from it. Starting off as green in color, they gradually turn red, yellow or even orange. They range in heat from mild to very spicy. Noted for their fruity flavor, they are similar in […]
ARCHAEOLOGY OF HERBS & SPICES – Sumac
WHAT IS SUMAC? Sumac is made from the berries of the sumac flower which are dried and ground into a powder. The name itself comes from the Aramaic word for “dark red.” This plant grows wild in places as diverse as Sicily, Turkey and Iran. Greek and Roman medical texts several thousand years old praise […]
ARCHAEOLOGY OF MEAT – hangar steak (beef)
WHAT IS A HANGAR STEAK? Known as onglet in France, skirt in the UK or lombatello in Italy, the hanger steak is considered one of the most delicious steak cuts around. It’s scarcity makes it makes it hard to find outside of expensive steak houses. Even among butchers it’s a tough sell, both because it’s […]
ARCHAEOLOGY OF BREAD – Baking Soda
WHAT IS BAKING SODA? Also known as sodium bicarbonate or bicarb soda, baking soda is a leavening agent (meaning it makes your dough or batter rise). With a white, crystalline appearance, it needs both liquid and an acidic ingredient to start working. The soda produces small bubbles of carbon dioxide gas which become trapped in […]
ARCHAEOLOGY OF SEAFOOD – Catfish
WHAT IS A CATFISH? Above all else, catfish are famous for their droopy whiskers! Predominately freshwater, they come in a range of sizes throughout the world. The Mekong variety for example can grow up to 10 feet (3 meters) and almost 500 lbs (227 kg) in size. In general this fish prefers to live inland […]
ARCHAEOLOGY OF HERBS & SPICES – Black Mustard Seed
WHAT IS BLACK MUSTARD SEED? Black mustard seed (actually a dark brown) is considered to be the spiciest in the mustard plant family. By themselves they’re a popular ingredient in Indian cuisine. However ground they become the classic base for one of the most famous condiments in the world – mustard! Due to their high […]
ARCHAEOLOGY OF HERBS & SPICES – Zaatar
WHAT IS ZAATAR? Zaatar is a Middle Eastern blend of herbs and salt. It’s up there with Old Bay as being a must-have kitchen spice. Also known as Middle Eastern or Syrian oregano, it usually consists of dried oregano, thyme, majoram, sumac, and toasted sesame seeds. Other herbs and spices are often added including zest, […]
ARCHAEOLOGY OF HERBS & SPICES – Red Pepper Flakes
WHAT ARE RED PEPPER FLAKES? While they’re famously used on pizzas all over America, they’re actually ground mostly from cayenne and ancho peppers. This is different the chili flakes, which are usually from one specific type of pepper like Chipotle. The lighter colored seeds in the mix usually account for the hotter portion of the […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Aleppo Pepper
WHAT IS AN ALEPPO PEPPER? This pepper is originally from the northern Syrian city of Aleppo! A member of the Burgundy chili family, it’s less spicy then the red chili pepper flakes commonly used in cooking. This makes it a great addition when building up more complex flavors in recipes that need a touch of […]
ARCHAEOLOGY OF HERBS & SPICES – Guajillo
WHAT IS GUAJILLO? Second only to ancho in popularity, the guajillo chili pepper is a staple of Mexican cuisine. Called a mirasol pepper in its raw form, when dried it’s then called guajillo. After drying it has a dark, red leathery appearance. With a sweet, fruit flavor and mild level of heat, it’s often used […]
ARCHAEOLOGY OF HERBS & SPICES – Horseradish
WHAT IS HORSERADISH? Horseradish is a root vegetable relative of broccoli. Capable of growing up to 5 feet tall, this plant is cultivated for the root at its base. Untouched, the root by itself has little to no aroma. But once cut, the enzymes within the plant produce mustard oil. This defensive measure irritates and […]
