You Suck At Cooking
Published 19 Jan 2021Fettuccine Alfredo, as invented by Alfred Di Lelio in 1908, consists of pasta, butter, and parmesan. While it’s said he made it for his wife who wasn’t eating after giving birth, the truth is more likely that Mr. Alfredo had a cheese and butter addiction. While we may never know the ugly truth, we can continue to enjoy this delicious pasta dish one deadly bite at a time.
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.5 parts pasta to
.25 parts butter to
.25 parts parmesanCook the pasta, strengthen your wrists, and then do all the things.
The original recipe called for parmesan aged 24 months, which is a young parmesan. I used one aged 36 months so it would taste slightly wiser. Don’t even both trying to make the original noodles. It’s WAY above your pay grade.
May 6, 2022
Fettuccine Alfredo – You Suck at Cooking (episode 121)
May 2, 2022
Rome’s Wonder Medicine: Cabbage
Tasting History with Max Miller
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Garum: https://amzn.to/32NZX52LINKS TO SOURCES**
De re coquinaria by Apicius: https://amzn.to/3eZYElG
De Agricultura by Cato the Elder: https://amzn.to/3eZZ4IM
The Natural History by Pliny the Elder: https://amzn.to/3FeOIzL**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO
By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Psuedo-Galen Anatomy: CC BY 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons#tastinghistory #ancientrome
April 28, 2022
Why yeast extract is in tons of foods (and why it’s delicious)
Adam Ragusea
Published 13 Dec 20212008 paper in which Turkish scientists found 50ºC for 24 hours is the best time and temp for yeast autolysis: https://www.researchgate.net/publicat…
1916 paper in which American scientists found that yeast extract cured beriberi in pigeons fed only white rice, because B vitamins: https://www.google.com/books/edition/…
1995 book chapter covering Justus Von Liebig’s experiments with yeast extract: https://www.google.com/books/edition/…
2002 press release from the Marmite company covering their history (much more thorough than what’s currently on their website): http://webarchive.loc.gov/all/2002111…
Vegemite. There, I said it.
April 17, 2022
Queen Victoria’s Easter Cake
Tasting History with Max Miller
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Pot Luck: British Home Cookery Book by May Byron: https://amzn.to/3r1qQIp
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Cake: A Slice of History by Alysa Levene: https://amzn.to/2Q7JOAs**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
#tastinghistory #easter #simnelcake
April 14, 2022
Dining First Class on the RMS Titanic
Tasting History with Max Miller
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The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock
The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3RECIPE
Ingredients:
16 sheets Gelatin (or 4 envelopes of powdered gelatin)
3 cups (750ml) Water
1/2 cup (50g) Sugar
1 cup (250ml) Chartreuse
2-4 ripe Peaches or a large can of peaches in syrup
1 cup (250ml) Simple syrup (not necessary if using canned peaches1. Soak the gelatin in cold water for 5 minutes.
2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.
3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.
4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.
5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.
6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 – 24 hours depending on the depth of the mold.
7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.
8. Top with Italian meringue or whipped cream, and serve.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #titanic #firstclass
April 7, 2022
The Titanic‘s Crew Member Experience
Tasting History with Max Miller
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Guide to the Crew of Titanic by Günter Bäbler: https://amzn.to/3IUiYS8
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The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3qUH5tPRECIPE
Sirloin Steak
1lb small golden potatoes
2 tablespoons clarified butter
Brown Stock: https://amzn.to/3K4Prq8
(100ml) White wine
(100ml) Tarragon Vinegar: https://amzn.to/3iV2HBN
2 tablespoons chopped Shallots
1 cup (15g) tarragon leaves, roughly chopped
2 teaspoons (2.5g) Whole Peppercorns, roughly pounded
Pinch of Salt
3 large Egg yolks
2 ¼ sticks (250g) Butter
3/4 tablespoon finely chopped tarragon
Pinch of CayenneSlowly reduce the brown stock until it coats the back of a spoon.
Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown.
Prepare the Béarnaise sauce using Escoffier’s recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce.
Escoffier’s Béarnaise:
Sauce Béarnaise
“Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool.
“Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.
“When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and ½ tbs chopped chervil.”**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
#tastinghistory #titanic
April 3, 2022
Of all the things the future might hold, “food shortages” was never one of the entries I expected to see on the Bingo card
Elizabeth Nickson on the astonishing news that we may be facing actual food shortages in the near future:
Food shortages. Food. Shortages. That’s how incompetent this vast superstructure of over-paid, over-benefited, bullies are. Out of their vast superstructures, their buildings filled with “administrators”, their massive computer systems that track everything and everyone, unending flows of money that they just print when they need it, they have created food shortages.
We haven’t had food shortages since the Blitz in London. You basically have to have been under bombardment by Nazis to have food shortages in the western democracies. Furthermore our wealth has grown since the early 1940s by about 1000%. You have to be bombed by 100 many Nazis as there were Nazis per capita, to have food shortages in the 21st century.
That’s how malignant they are.
I guess destroying millions of businesses in the last two years, blowing up national and sub-sovereign debt way way way past sustainable level, ruining children, setting them back years, having to start math, reading, science all over again, their minds so slippery they have lost a half-decade of learning. Let’s not forget all the doctor’s visits that didn’t happen, the cancers that ran away, the heart disease that bolted given the nightmare stress they created. The domestic violence that spiked, the depression that spiked, the loneliness that turned into addiction. And then they launch a “vaccine” that has killed more people than the cold virus they engineered using elements of HIV using our money.
Everything they do turns to shit.
They expect us to forget this. We won’t. No one outside their civil services, their pet (read funded) satellites, their quangos, the PPPs that have subsumed corporations in their vicious enterprises, believes a word they say anymore. It is all bullshit, all the time.
Why the hell do we put up with them? What kind of forelock-tugging stupor leads us to believe anything they say about anything? They are the stupidest people the world has ever seen. And the most malignant, and that is saying something because history is filled with Game-of-Thrones level malignity.
This is all easier to understand once you take on board the fact that they hate us and want us to die.
Even before the lockdown pandemic theatre we all put up with for much of the last two years, the other globalist hobby horses had been out for quite some time:
The over-arching scam they are using is “climate change”. Which is not happening. No one with even basic statistics on board can read into the science and within a few hours know what a complete fabrication this is. The climate (and nature) is so complex, we probably know about 5% of what we need to know to make the decision that three billion people must die. Early on, it was engineers who realized it was false because engineers build things that can’t be faked. If a building, mine or bridge collapses, it’s because they fudged the math. Climate Change is entirely fudged math.
Everything about green energy is falsified. It doesn’t work. Other than of course, for the people who “invested” in it, which means their returns come from government subsidies, ie other people’s life energy. Here we find an ethical uncoupling at the deepest human level: Who are you to profit by the energy of others, by something that is destroying the energy system? Because destroy it, it does. Nowhere does “green” “energy” deliver sustained power. Literally nowhere. It is always breaking down, always failing, meaning that every winter the coal mines are 100% busy. It might work if the backup systems are reliable, or the climate absolutely perfect, in the desert say, but only on a small scale, never country, state or even county-wide.
“Coal is on the way out”, my CBC radio producer daughter said to me a couple of years ago. I looked at her, and managed not to laugh. Coal delivers 50% of the electricity on the east coast of North America. And it will continue. For fucking ever. Until we have nuclear.
So now, we have energy shortages. Our current inflation is caused by our administrative elites closing down energy creation and transport in the US, Canada and Europe. Energy prices have skyrocketed. Which means old people freezing in their homes.
March 29, 2022
Giving up vegetables for Lent
Felipe Fernández-Armesto on updating the traditional Christian observance of Lent for our virtue-signalling, social media age:
For Lent, I am abstaining from vegetables. It may seem counter-intuitive, because “Carnival” or “Carni Vale” — which the English in their glum way call “Shrove Tuesday” and the French, more cheerfully, call “Mardi Gras” — means “Goodbye to Meat”.
The worldly, historic purpose of Lent is to eke out deficient livestock, doomed, unless slaughtered, to die, emaciated and inedible, on sparse or frozen pastures. Nowadays, however, vegetables seem a sacrifice both reasonable and pious.
If I wanted to be lampooned in Private Eye, I’d say that vegetables are the new meat: marketed as dietetically superior, and flattering to a moral form of snobbery.
Like meat in the old days, they are the preferred food of people who want to look down on the rest of us. Flesh and fish are now humbling meals, consumed in self-abasement. “Veganuary” and “Dry January” — wicked, secularist attempts to subvert the sanctity of Lent — repel me from conventional kinds of penance.
I want to defy the absurd propaganda of meat-haters, who try to shame the ill-informed into vegetarianism with mendacious allegations about the environmental cost of carnivorism. Scientifically, they’re on a par with Pythagoras’s denunciation of “passion proteins” and the meat-phobic campaigns of the nineteenth-century evangelists who hawked joyless, overpriced breakfast cereals.
I also want to expose the folly of people who, in flight from the butcher’s shop, grab textured soy concentrate from supermarket shelves: theirs is the idiocy of the ersatz. If you want something like meat, have meat. If you don’t want meat, have something unlike it. My sacrifice would be greater, of course, if I disliked rare steaks and juicy roasts. But I like vegetables, too. So that’s all right.
March 23, 2022
What did Genghis Khan eat?
Tasting History with Max Miller
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Soup for the Qan: https://amzn.to/3oXOpDk
Description of the World by Marco Polo: https://amzn.to/3xf5093
Genghis Khan and the Making of the Modern World: https://amzn.to/32fDmxm**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO CREDITS
Stones pressing curd: Taylor Weidman / The Vanishing Cultures Project#tastinghistory #genghiskhan
March 17, 2022
Irish Stew From 1900 & The Irish Potato Famine
Tasting History with Max Miller
Published 16 Mar 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Tamales Video: https://www.youtube.com/watch?v=s2JyN…
Quesadilla Video: https://www.youtube.com/watch?v=NPxjQ…
The History of the Great Irish Famine of 1847 by John O’Rourke: https://amzn.to/3qCM8fD
Great Irish Potato Famine: https://amzn.to/3kZg58j**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Saint Patrick Catholic Church: By Nheyob – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Kindred Spirits: By Gavin Sheridan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…MUSIC CREDITS
“Fiddles McGinty” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/“Achaidh Cheide – Celtic” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/#tastinghistory #stpatricksday #ireland
March 15, 2022
QotD: Pecan pie
The pecan pie is the highest expression of the pie-making art, and it is uncomfortable when well-meaning people tout silly and pale reflections of pie as somehow superior.
I won’t even discuss the lowly pumpkin pie, which reminds me of nothing more than the goo that seeps out of a broken sewage pipe or the remains of the vegetable bin after a 10-day blackout.
You apple pie people may have a point, but really, the best part of any apple pie is the crust, so just climb down off that high horse!
Blueberry you say? Yes, I will grant the glory of a well-made blueberry pie, but on the second day it is a soggy mess, while my pecan pie is a wonderful accompaniment to a great cup of coffee. And bacon. But that doesn’t even have to be said.
Key lime and Boston cream and … um … other pies are certainly good eating, but for sheer pie power and authority there is nothing quite like American pecan pie served after a sumptuous Thanksgiving dinner.
[Here’s my go-to recipe … probably from Cooks Illustrated, but I don’t remember]
CBD, “Food Thread: Family, Friends And Pecan Pie … But Mostly Pecan Pie … And Family And Friends!”, Ace of Spades H.Q., 2021-11-21.
March 2, 2022
Duck Tape – WW2 Secret Weapon – WW2 Special
World War Two
Published 1 Mar 2022This war has seen a huge amount of scientific and technological innovation. New ways of taking lives, and new ways of saving lives abound. But what about the more ordinary, everyday, products of the war? Would you be surprised to hear that people in the 21st century will still be using WWII inventions in daily life.
(more…)
February 28, 2022
The History of Pecan Pie
Tasting History with Max Miller
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The Pecan: A History of America’s Native Nut by James McWilliams: https://amzn.to/3mQ2JxJ
Antoine of Oak Alley by Katy Morlas Shannon: https://amzn.to/3kf6sTG**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose | @Ketchup with Max and Jose
PHOTO CREDITS
Dickey’s BBQ Pecan Pie: Willis Lam, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Pecan Tree: By Bruce Marlin – Own work: http://www.cirrusimage.com/tree_pecan…, CC BY 3.0, https://commons.wikimedia.org/w/index…
Oak Alley Plantation: Michael McCarthy via flickr, https://creativecommons.org/licenses/…#tastinghistory #pecanpie #thanksgiving
February 20, 2022
Ancient Roman Steak Sauce
Tasting History with Max Miller
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Saba: https://amzn.to/3EHnz8G
Long Pepper: https://amzn.to/3EK3oqq
Juniper Berries: https://amzn.to/3GLB8FPLINKS TO SOURCES**
De re coquinaria (Apicius): https://amzn.to/3BIidI8
A Taste of Ancient Rome by Ilaria Giacosa: https://amzn.to/3nZ7PqV**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza – IG @worldagainstjose
PHOTO CREDITS
Apicius: By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Domitian: By I, Sailko, CC BY 2.5, https://commons.wikimedia.org/w/index…
Cartwright, Mark. “Mushrooms, Roman Mosaic.” World History Encyclopedia, 23 Jan 2016. Web. 01 Nov 2021.
Agrippina crowning her young son Nero: By Carlos Delgado, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…#tastinghistory
February 12, 2022
Victorian Vinegar Valentines
Tasting History with Max Miller
Published 11 Feb 2022Hayman Sloe Gin: https://bit.ly/maxbottlescollection
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Nick & Nora Crystal Martini Glass: https://amzn.to/3L9zuzWRecipe
Bachelor’s Rose
Juice of a half a lemon
Juice of half a lime
Juice of half orange
White of an egg
25% raspberry syrup
75% Sloe gin
Fill glass with cracked ice.
Shake well, strain and serve.
1910 Jack’s Manual by J A Grohusko (Jacob Abraham)**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO CREDITS
Sloe berries: CC BY-SA 3.0, https://commons.wikimedia.org/w/index…#tastinghistory #valentinesday