So we’re getting ready for our annual Roman feast, a few days from now. The nice thing about Saturnalia is you can kind of fudge the date, a bit before the solstice or a bit after, your choice. This year, we’ll feast on the 22nd, but I had to get the pork marinating today. We’re making ofellae (pork belly) Ostian style (Apicius 7.4.1), and the marinade has got dill seed, celery seed, cumin seed, peppercorns, bay leaves, and asafoetida, along with a good portion of fish sauce. My hands, even afte...