In ancient time the Greeks were quite devoted to gastronomic luxury and had attained some refinement in the culinary sphere. Plato and other philosophers gathered their friends and pupils for sumptuous banquets.
When we think of spice or say something is spicy, what comes to mind? Well, chilies, of course. Through the years, we’ve gone from siling labuyo to hot sauces, to chili garlic, to thicker hot sauces like Sriracha and more recently, Gochujang paste.
For a lot of people, the spice section in groceries is just a place to get some salt and pepper, maybe a few pieces of bouillon cubes. I understand that those tiny glass bottles with all kinds of powders and dried flakes can be overwhelming.
As a holiday centerpiece, roasts are normally associated with large chunks of meat. Whole pigs, whole birds, quarters of lamb and sections of beef are what usual roasts tend to be. Technically, roasting pertains to cooking with a steady, indirect heat.
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