Tom Davies from Oslo, Norway joins us in this podcast. We have a
great discussion about what influenced him to become an
archaeologist when he took a trip to Turkey at a young age. Tom
shares with us some of his fascinating work within Industrial
Archaeology like working for two years in underground quarries.
After that project and a few others Tom found himself in Norway
getting deeply involved in local heritage projects. He is currently
working on a fascinating local heritage project in his Oslo
neighborhood. If you are interested in connecting cultural heritage
with the present this is a podcast you must give a listen to.
Tanzanian Fish Curry recipe
Recipe is as follows.
White fish (cod, king-klip or coley will do) have discovered that frozen fish is equally good for this and will save money.
2 garlic cloves,
3 tbsp curry powder,
1 can of chopped tomatoes,
1 heaped tbsp smooth or rough peanut butter (you choose),
1 green pepper,
root ginger sliced,
1 green chilli,
600ml (2 1/2 cups) fish stock,
fresh chopped coriander,
salt and black pepper,
How to do it…..
Season fish with salt and pepper and lemon, cover loosely with clingfilm and leave for 2 hours,
Heat oil in LARGE saucepan and fry onion and garlic for 5-6 mins, reduce heat and add curry powder and stir for 5 mins,
Stir in tomatoes and then peanut butter, mix well, and then add green pepper, ginger, chilli and fish stock,
Cut fish into pieces and lower into sauce, then simmer for 20 mins or until cooked. Then use a slotted spoon to take it out and set to one side,
Add coriander and add seasoning if required, add more stock if it is too thick,
Then return fish to sauce and allow it to reheat,
Then serve with rice.
Short grain rice is good and the sauce improves over night if you have some left over so if you’re a proper foody you might want to prepare the day before.
Here are the links to the Punkt Website and Tom’s profile for his work in Oslo.
Frank Feeley is a Ph. D. student from the City University of New York. He works with animal bone remains from archaeological sites. Frank is what we call a zooarchaeologist. In Frank’s case, he works with bone material from medieval fishing sites in Iceland. He has an intense passion for archaeology and a deep interest to preserve our coastal heritage from coastal erosion. It’s a topic that everyone should be concerned with. Frank also shares with us a great story of nature at its best and the ever popular pizza recipe!
Frank’s pizza recipe
Here’s the recipe: I think I got this from Martha Stewart’s website but I’ve simplified it a bit. I feel like people get overly finicky with dough but I try to be pretty rock-n-roll about it. I use this recipe for bread dough too. This is enough dough for a few smallish pizzas feeding about 4 hungry people.
o A few tablespoons of active dry yeast
o 1.5 cups of warm water (not hot, you don’t want to kill the yeast)
o 2 tablespoons sugar
o 2 teaspoons salt (or more if you like)
o 4 cups flour
§ Dump the yeast into the warm water and let it sit until it’s foamy and smells
§ Mix in the other stuff
§ Cover and let it sit to rise
§ You can punch in down and let it rise again, but who has time for that in the field?
It’s dead simple, but the nice part of this is that you can top these pizzas with left over food. I use store-bought pasta sauce and whatever cheese I can get. In Iceland that’s usually a gouda-like cheese. Seriously: anything goes in the topping department. This video might provide some inspiration: https://www.youtube.com/watch?v=CJEoASUMZbI
Hanne Mette Rendall is a Norwegian archaeologists with over 20 years of fieldwork experience. She’s mostly worked in the United Kingdom and Norway. Currently she works for the Museum of Cultural History in Oslo and in the evening she works at the Oslo Opera House. Hanne Mette is a woman who is following her passion for archaeology and the theatre. When she isn’t excavating she is singing and acting. In this podcast she shares with us her recipe for Spaghetti Aglio E Olio and her work in Trondheim some 20 years ago.
Spaghetti Aglio E Olio recipe
1 pound uncooked spaghetti
6 cloves of garlic, thinly sliced
½ cup of olive oil
salt and pepper to taste
red pepper flakes (optional) to taste
¼ cup of fresh chopped Italian parsley (Hanne Mette uses basil and/or thyme)
1 cup of grated Parmigiano-Reggiano cheese
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Scott Schwartz is a City University of New York Ph.D. student in archaeology. Scott didn’t enter archaeology through the traditional path via Indian Jones, but through his undergraduate work in media studies. It is through this background he developed an interest in how knowledge moves through time. In respect to archaeology, Scott is interested in how material culture carries knowledge and when and how knowledge changes. When he isn’t working on his Ph.D. research Scott is doing some interesting projects with local artists in New York City. Scott offers us an “everything but the kitchen sink” recipe!
Scott’s rice surprise recipe.
Just make some rice and add everything! Bon appetit!