La mise à jour vient aussi avec un tas de nouvelles recettes : Ezogelin, Glaçage au beurre noisette, Limonade américaine, Risotto-minute à la chinoise, Pâtes à l'ail noir, Sauce hollandaise sous vide, Crevettes sous vide à l'espagnole, Riz mexicain au cuiseur à riz… 😋

And before you @ me, I want to point out that the chapter I wrote has pretty much nothing to do with artificial intelligence ¯\\_(ツ)_/¯

And that's all folks! Now I just need to find something to do with the leftover barley flour, and lotus seeds, and lovage leaves, and long pepper, and chinese dates, and… ^^

Last but not least: Epityrum, olive relish from Ancient Rome. Pretty simple and absolutely wonderful: https://www.tastinghistory.com/recipes/oliverelish

I love tapenade, but it's only great if the olives are very good. This is delicious either way. S-tier apéro food. Will 100% do it again.

These honey-and-pepper fritters from Constantinople didn't turn out as expected, I think because I didn't remove enough moisture from the dough. https://www.tastinghistory.com/episodes/byzantinehoneyfritters

They were still a huge hit — everybody loved them […]

[Original post on hachyderm.io]