That’s lovely looking kale!
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It’s so good! I ate about half of it for lunch using Pepin’s “Stewed, crinkled Kale” recipe (basically, saute some garlic and pepper flakes in oil, then add 12 cups of kale leaves and 1.5 C water, cover and stew for 10 minutes).
I’m thinking of making kale chips with the rest.
http://numnums.com/recipes/186/jacques-pepin-s-kale-chips
I always think I’ll make these and we’ll have snacks for the week, then we just eat them all up standing around the oven 
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The other day I made an international collision stir-fry: tofu and veggies with tikka masala and kimchi on the side. The spicy flavors complemented one another quite nicely.
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Needs more sauerkraut.
But seriously, that sounds delicious!
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Or, split the difference:
I was using their kimchi for this experiment, and I’ve had and enjoyed their kraut as well.
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Sounds like how our family does cuisine. And why not? How else did so many culinary ideas get passed from one culture to another? Yum, this tastes good, I want to eat it at home too.
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Wow, I fine this combination wonderful.
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I will try any food once.
BtW, I did not like duck feet in a black squid ink sauce.
But I had to try it to understand.
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Só do I.
I left my prejudices some time ago. Now I try to eat a lot of different dishes. I lost a lot of tasty opportunities a lot of times.
My wife loves the japanese version of this roman food. I couldn’t even smell It.
I ate the chinese preserved eggs and liked It. My wife thought It was overrated.
The Brown ones look like this candy made from boné marrow for me.
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It’s funny that these things always talk about it as extinct and talk about Asian fish sauce as the only comparison. When there’s a local descendant still made in Italy.
Practically the same way these people “discovered”.
Always makes me wonder if anyone involved has been to Italy or has bothered to ask an Italian.
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It’s apple season and that means I’m making galettes
Used Pepin’s pate brisee recipe for the crust. The house smells delicious! Can’t wait to eat it for dessert…and breakfast…and as a snack…
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Ooh, pretty pattern! I love galettes but mine never look very pretty.
What kind of apples did you use?
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Thank you! I used a mix of Braeburn and Fuji apples in two layers. The Fujis are underneath for volume because I didn’t cut them as prettily as the Braeburns.
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As someone who has just spent two days in a small conference room with historical food scientists I can assure you they are not idiots and generally know their domain very well.
Collatura di Alici is always mentioned when people speak about garum/liquamen but there’s a gap in the tradition between that and garum. It was basically"rediscovered" in the middle ages as far as we know. Plus studying modern descendants only gives us limited data about the original. They might have been the same or they might not. No way to know without original samples.
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I was more talking about the article and food writers.
Like you said, it’s connected and part of the discussion. And food scientists/historians are looking at it here.
But the reporting doesn’t appear to know it exists.
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There is nothing in this which food scientists don’t know. But I think something to note is that there’s no single correct recipe for garum, any more than there is for, I don’t know, pizza. There are several extant recipes, and they vary. It’s entirely likely that regional variations were known and appreciated.
Anyway. I’ll just leave this here:
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They’re too busy fawning over The Olive Garden. 
The real punch line is that neither pasta, peppers, potatoes, nor tomatoes are native to Italy. Mashups have a very long history, and the world is a better place for it.
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