tag:blogger.com,1999:blog-8778626287556834261.post3072075030446955173..comments2024-03-28T01:49:29.773-07:00Comments on lostpastremembered: Oxford’s Ashmolean Museum, Extreme Makeovers and Ancient Fish with Berry Sauce Deana Sidneyhttp://www.blogger.com/profile/14908407077861396161noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-8778626287556834261.post-50799904912681494592013-07-21T10:55:32.348-07:002013-07-21T10:55:32.348-07:00I saw the museum from the outside some year back b...I saw the museum from the outside some year back but I have never seen inside.<br /><br />What an interesting recipe, must have a look and see if I can make this.<br /><br />Have a good week, Diane Dianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-54803079638072885112013-07-21T05:28:39.378-07:002013-07-21T05:28:39.378-07:00That is an interesting transformation at the museu...That is an interesting transformation at the museum. I agree that the old fashioned look is appealing inside, but I suppose in some cases they had to modernize security, air, humidity control, etc., and the old buildings just never accounted for any of those issues. The fish and fruit sauce looks delightful - I'm surprised we don't serve fish with fruit more often. T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-39642184886097375912013-07-20T00:05:27.836-07:002013-07-20T00:05:27.836-07:00Deana,
I am so interested in this, especially wi...Deana, <br /><br />I am so interested in this, especially with all the mublerries we have here; don't know a single chef in Lebanon who has ever cooked them with fish! cant wait to try. Wish I can visit this museum too sometime!tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-84450912258867064642013-07-19T12:12:01.397-07:002013-07-19T12:12:01.397-07:00Love this recipe! I used the cumin as called for ...Love this recipe! I used the cumin as called for along with rue and garum and just a nip of red wine. I use a lot of black raspberries and left a hint of sweetness to it.<br /><br />I'm thinking I may have to revisit this soon using mulberries and my reformulated oenogarum. Will consider some of the herbal combinations you recommend as well . . .<br /><br />I love meat and fruit in general and fish with fruit (as in the Bhutanese Fish and Mandarin Orange Curry in particular). lots of forgotten combinations out there. . .Laura@Silkroadgourmethttp://www.silkroadgourmet.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-63968680062380270082013-07-19T06:03:16.860-07:002013-07-19T06:03:16.860-07:00Yes, well I agree with you about the changes. The...Yes, well I agree with you about the changes. The old museum had personality... lots of personality. This is very cold. They can display more things which is good but I miss the character. Reminds me of that great Twilight Zone with model numbers and everyone looks the same. UGH. This place could be in Hong Kong or Pittsburgh.<br /><br />PS happy about spam filter (although spam is sneaking through a little) I HATE having to write it, ruins the mood to have to do it. However, one day I got 500 spam posts and decided that had to change. it was gross.Deana Sidneyhttps://www.blogger.com/profile/14908407077861396161noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-54926825773146250002013-07-18T15:49:42.663-07:002013-07-18T15:49:42.663-07:00WOW, your spam filter isn't that good. Usually...WOW, your spam filter isn't that good. Usually it refuses whatever I write. But this time I swear I couldn't see the number even with glasses on, so I typed anything, and it posted! Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-15630003214183162842013-07-18T15:48:08.755-07:002013-07-18T15:48:08.755-07:00Oh man, I liked the old Ashmolean so much more. Ha...Oh man, I liked the old Ashmolean so much more. Half the fun was seeing how people in the past wanted to show off the stuff. I guess this does make you focus on the objects, but somehow it all seems so stark and inelegant. And who needs bigger crowds!? Was it packed when you were there too? The Drawing Exhibit was a little nuts. Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-60424518890388973102013-07-18T13:24:51.999-07:002013-07-18T13:24:51.999-07:00I love the feel of an old museum but I can underst...I love the feel of an old museum but I can understand having more room to show these treasures. The museum itself must be quite an artifact! Ashmole was quite the scoundrel, it appears! <br /><br />Fish with a berry sauce sounds perfect for a hot, summer night (which we are having in spades right now). SavoringTime in the Kitchenhttps://www.blogger.com/profile/14416968440250548090noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-14964174260507509212013-07-18T08:47:21.054-07:002013-07-18T08:47:21.054-07:00I always learn when I visit you, Deana. I, too, pr...I always learn when I visit you, Deana. I, too, prefer the old museum and its charm, but certainly appreciate the space, convenience and the ease of browsing in the new space. <br />Oh my, that mask takes ones breath away! And unlike great paintings, you can take photographs of these fabulous pieces. Marvelous.<br />Love the idea of berries and fish....discovered how wonderful it was when I made the strawberry salsa for scallops. Definitely going to try the blueberry sauce now. The colors! Beautifully presented on that gorgeous plate, too.Barbarahttp://www.moveablefeastscookbook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-49218253979393813852013-07-17T23:21:46.804-07:002013-07-17T23:21:46.804-07:00A friend loaned me a book that had all of these an...A friend loaned me a book that had all of these ancient recipes in it and it was quite hard to find something that I could cook. Everything was so different! And Asafoetida sounds so interesting!Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-38340935715039420322013-07-16T17:15:01.710-07:002013-07-16T17:15:01.710-07:00Welcome back from your vacation! I'm afraid I...Welcome back from your vacation! I'm afraid I much prefer the old museums with their character than the new, all-the-same varieties.<br /><br />And I have mulberries on the tree in my courtyard; I might have to try your ancient fish: Imagine how my boys will howl about "ancient" fish! That alone would be worthwhile!Marjiehttps://www.blogger.com/profile/14950085029835332900noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-87982646816833969342013-07-16T09:39:45.478-07:002013-07-16T09:39:45.478-07:00Hmm -thats progress? it just makes me sad...they c...Hmm -thats progress? it just makes me sad...they couldn't have put on an addition or excavated out a bigger space in the basement? Thats SO sad-making :-(ArchitectDesign™https://www.blogger.com/profile/01481754380363676771noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-6033128903565059332013-07-16T07:50:38.730-07:002013-07-16T07:50:38.730-07:00Gorgeous artifacts. I would never have thought to ...Gorgeous artifacts. I would never have thought to use berries with fish except perhaps with salmon as you mentioned. Where do you find all these exotic ingredients?! I have never heard of asafoetida!Sarahhttps://www.blogger.com/profile/15356018786442529490noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-54005748250060670462013-07-16T06:21:45.120-07:002013-07-16T06:21:45.120-07:00Very astute, Monique! That is exactly why I went, ...Very astute, Monique! That is exactly why I went, to see the pots and perhaps make a copy for an article I am writing!!!<br /><br />Also, I have used a blueberry sauce on grilled salmon for many years and loved it (the old Silver Palate blueberry got me started, first on chicken then fish). <br /><br />Asafoetida is sort of murky smelling on its own but adds a lovely undertone when it's used in a sauce.Deana Sidneyhttps://www.blogger.com/profile/14908407077861396161noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-65447733270003365762013-07-16T05:52:34.252-07:002013-07-16T05:52:34.252-07:00I echo Pam's words~
I see how many love slee...I echo Pam's words~<br />I see how many love sleek clean lines..but the charm of old..still remains dear to me.<br />It would be like seeing Downton Abbey modernized~<br />In looking at the collections..I was thinking that you would have loved to have a few of those pieces for your food presentations:)<br />I had to Google asafoetida powder to learn more..<br />I think berries and fish should work very well:)La Table De Nanahttps://www.blogger.com/profile/04358539954508050792noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-30702581382290630782013-07-16T05:45:45.993-07:002013-07-16T05:45:45.993-07:00I find the flavor combinations favored by the anci...I find the flavor combinations favored by the ancients fascinating. Berries and fish, who would have thought? And yet, why not? And the look of it is positively gorgeous. <br /><br />As for Ashmole, all I can say is that he was well named. Frankhttps://www.blogger.com/profile/14218978302604997544noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-51011480904407239972013-07-16T05:34:02.830-07:002013-07-16T05:34:02.830-07:00Oh dear, I liked the old museum much better. But ...Oh dear, I liked the old museum much better. But like you said, that's progress. pamhttps://www.blogger.com/profile/02651944290195111894noreply@blogger.com