![]() ![]() Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. We want you to be able to drink it!” This might just become your go-to vinaigrette. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. “Pure vinegar is just too strong - it assaults the taste buds. “We add warm water to make it more palatable,” she explained. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. The large grinding stone - 76 centimeters (30 inches) long and 31 centimeters (12 inches) wide - was found with the remains of stilt houses, which would have stood either along or above water.ĭNA from a cemetery in Cambodia linked to Oc Eo by an ancient canal system had previously revealed population movement from South Asia into Southeast Asia from the first to third centuries, Hung said.At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. Hung said that it’s not clear exactly who made curry at the site, but they likely were migrants from India or local inhabitants in Vietnam influenced by South Asian culture. Some of the ingredients recovered from Oc Eo, such as turmeric, are similar to those found in Indian curries, while other components are more distinctively Southeast Asian, including coconut milk and galangal, a spice commonly found in curry pastes in that region but seldom used in Indian curry. People were likely enjoying curry in India about 4,000 years ago, as evidenced by traces of turmeric, ginger, eggplant and mango found in cooking pots and dental plaque, the study noted, but this recent finding reveals that the production of curry has a long and fascinating history beyond India as well, Hung said. Nguyen added that the team planned to recreate the 2,000-year-old curry based on the ingredients found at the site. Khanh Trung Kien Nguyen, an archaeologist at the Center for Archaeology, Southern Institute of Social Sciences in Ho Chi Minh City, Vietnam. However, it is interesting to note that the curry recipe used today has not deviated significantly from the ancient Oc Eo period,” said study coauthor Dr. “Nowadays, preparing curry in Vietnam has become much simpler for most families due to the widespread availability of curry powder in supermarkets. ![]() The ingredients the researchers identified are similar to those in curries eaten in Vietnam and other places in Southeast Asia today. The grinding slab was found two meters below the surface. The findings offer clues to how curry - and the people who made it - migrated to Southeast Asia. Their analysis revealed several culinary spices that originated in different places around the world: turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg and cinnamon. Hung and a team of researchers analyzed microscopic remains known as starch grains - tiny structures found within plant cells that can be preserved over long periods - that they found on the grinding and pounding tools. “Remarkably, even individuals residing outside of India nearly 2,000 years ago expressed a strong desire to savor the flavors of curry, as evidenced by their diligent preparations,” Hung said. Hsiao-chun Hung, a senior research fellow in the department of archaeology and natural history at Australian National University in Canberra. “Preparing curry involves not only a diverse range of spices but also the use of grinding tools, considerable time, and human effort,” said study author Dr. Sophisticated stone tools may predate humans, study suggests Plummer/Homa Peninsula Paleoanthropology Project
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