So, this was inspired my reading the new - and very good - timeline focusing on an expanded Achemedian Empire and it's impact upon foodways. I also have to give some credit to a student of mine who is writing a paper on the history of medieval cuisine.
These are such interesting topics. Food is an essential for life, and the way we have cooked, and eaten, are based on a number of different factors - what's available locally, what can be gained through trade, religious and cultural rules, as well as the genius of individual cooks. (I adore cooking, but would hardly call myself anything close to a genius).
So, let's have a thread where we discuss alternate cuisines and foods from different timelines. Extra points will be given for those who can provide actual recipes for these dishes.
I will start, with a recipe of my own creation (and, yes, I've made this many times, and it's actually very good)
Title:Borscht Chili Con Carne.
World:. An independent Republic of Texas draws increasing Polish immigration. It begins with the Silesians in the 1850s and then the Kaahubes. Eventually, Texas has a heavy Polish population and Polish cuisine begins to mingle with what with what we would call Tex-Mex.
Ingredients:
Two beets
Beef stock
Lima or Kidney Beans
Four tomatoes
Celery
Red Chili peppers
Stew meat or ground beef
Onions
Three Garlic Cloves
Cayenne Pepper
Paprika
Directions:
Bake beets at 350 F for half an hour in an oven.
Chop tomatoes, onions, garlic and celery and stew them together for half an hour.
Soak beans for half an hour.
Bring beef stock to a high boil and then bring down to a simmer.
Shred beets after they are cooked and add them to the broth.
Brown meat of choice and, after browned, add to the stock.
Add stewed tomatoes, celery, peppers and onions to the broth.
Add soaked beans to the broth.
Add paprika, garlic powder, black pepper, cayenne and salt to taste.
Stew combined ingredients for at least an hour.
Serve alone or with sour cream. One can also use the stew as a topping for mashed potatoes.