There was a time many years ago when the man who would become my husband came up with a plan to make a little money. He and his roommate decided to raise turkeys — thinking they would be cheap and easy.
It did not go well.
As it turns out, turkeys are dumb. And not just a little dumb, no. Turkeys are catastrophically dumb. As in keeping them alive is a monumental challenge, kind of dumb. Turkeys are an abomination of creation: they will make you doubt the plausibility of natural selection. Nothing so dumb should be permitted to survive, except to sustain something more useful.
My husband recalls his peak moment as an amateur turkey farmer; he watched as one of his birds drowned itself in its own water dish. He swears that this is true. He watched the bird stretch down to take a drink, get stuck under the water, and die.
All in all, my husband lost nine of his 20 turkeys.
You should never feel guilty about an animal that is too dumb to pull its own head out of a shallow water dish. Poultry is God’s tofu.
Jen Gerson, “Done with the political turkeys after the holidays”, CBC News, 2021-01-04.
December 20, 2021
QotD: Turkeys
December 15, 2021
Why Real Wasabi Is So Expensive | So Expensive
Business Insider
Published 19 Jan 2019The green paste you’ve been eating with your sushi isn’t really wasabi. If you check the ingredients on the packet, you might see a mixture of sweetener, horseradish and perhaps a small percentage of the real thing. Real wasabi is hard to come across and it can cost $250 per kilo. So what actually is wasabi, and why is it so expensive?
For more from The Wasabi Company, go to: https://www.thewasabicompany.co.uk/
——————————————————
#Wasabi #Expensive #BusinessInsider
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November 27, 2021
Americans fear the power of “Big Oil” and other cartels. Canadians rejoice under the buttery thumb of “Big Dairy”
Jen Gerson hates Canada’s supply management “system” with the heat of a thousand suns. And she’s perfectly right to do so:
Former federal Conservative Party leader Andrew Scheer, paid tool of Big Dairy, chugs some milk during a Press Gallery speech in 2017. I’ve called him the “Milk Dud” ever since.
Screencapture from a CTV video uploaded to YouTube.
Many of you readers have listened to the likes of me complain about supply management over the years, but for those of you whose eyes glazed over until you started to notice your rent money disappearing into your grocery bill, here’s a very quick primer.
The supply management system insulates eggs, dairy, and poultry from the vicissitudes of the free market, assuring established farmers in these few sectors a guaranteed return to produce a pre-ordained supply of these products. The federal and provincial governments oversee the system via various dairy commissions.
Some government involvement in dairy has been a feature of our agricultural system since the late 19th century, however the system as it exists today came into effect in the ’70s. It consists, broadly, of three policy mechanisms. Prices are set internally to assure farmers receive a healthy profit for their labour, farmers are protected from competition though ruinous import tariffs, and then supply is managed via a quota system.
As one might expect, this has created extraordinary economic distortions, assuring that a container of milk in Canada is radically more expensive than an identical product south of the border. (Yes, American milk is subsidized too, although less than it once was. And from a consumer’s perspective, so what? If the Americans want to subsidize cheap milk to send north, all the better for shoppers.)
In order to keep production at a steady level, the system has to keep newer, cheaper players from entering the market, and this is accomplished via a quota system that has led to absurd economic incentives and outcomes. According to this report from the Canadian West Foundation from 2016, the quota was valued at about $28,000 per cow. That means that the value of the right to own one milk-producing cow far outweighed the actual value of the animal — and someone seeking to start a dairy farm would need to pay for millions of dollars worth of quota in addition to cows, land, food, and farm equipment.
The quotas themselves are a multi-billion dollar racket; this is roughly akin to the way a license to run a taxi costs hundreds of thousands of dollars in some cities, many multiples of the value of the car itself. When a government creates a regulatory system that imposes artificial scarcity, the value of the thing regulated radically increases.
Since the supply management system was introduced, much of the agriculture has consolidated; this, combined with the value of the quotas they possess mean that most dairy farms — far from being quaint, picturesque family homesteads — are multi-million dollar operations, with farmers themselves making six-figure profits after paying their own wages.
The system has also proved a obstacle in multiple free-trade deals, arguably making it difficult for other agriculture sectors to compete globally.
And who pays for all of this?
Well, of course, you do.
Making a Medieval TART DE BRY (Brie Tart) | Brie: The King of Cheese
Tasting History with Max Miller
Published 28 Apr 2020This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 – 1400). Its flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.
Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Medieval Cheesecake (for tart dough) – https://youtu.be/GCCJ2Qpr1nM
Medieval Cheese (for straining cheese) – https://youtu.be/vlQZ3NPnoLk
Rapé Fig Spread: https://youtu.be/_o7Oq-OjKu8LINK TO INGREDIENTS & TOOLS**
SAFFRON THREADS – https://amzn.to/2yTwoPS
PIE SHIELD – https://amzn.to/2YeTnjh
TART TIN – https://amzn.to/2yPbUrCLINK TO SOURCE:
The Forme of Cury: https://amzn.to/31frAAy**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
TART DE BRY
RECIPE (1390 – The Forme of Cury)
Take a crust ynch depe in a trape. Take yolkes of ayren rawe and chese ruayn and medle it and the yolkes together. And do thereto powdor gynger, sugar, safron and salt. Do it in a trape, bake it, and serve it forth.MODERN RECIPE (Based on Lorna J Sass’s adaptation from To The King’s Taste – https://amzn.to/3bNg2XE)
INGREDIENTS
– 1 pound of Brie cheese, the younger the better
– 6 egg yolks
– ⅛ tsp saffron (about 10 threads ground up)
– ¾ tsp light brown sugar or more if you want a sweeter tart.
– ⅜ teaspoon powdered ginger
– A pinch of salt
– A sprinkle of nutmeg or cinnamon (optional)METHOD
1. Preheat the oven to 425°F / 220°C.
2. Roll out your tart dough to about an ⅛ inch thick and line your tin. Add pie weights and set in the oven to blind bake for 10 minutes. Remove the crust and remove the pie weights. If the bottom of the crust is not fully cooked, return it to the oven without the weights for 5 minutes. Once out of the oven, press down the bottom of the crust if it has risen. Allow crust to cool completely and reduce the oven temperature to 350°F / 175°C.
3. Remove the rind from the brie saving some to the side. Then cut the brie into small pieces and place in a blender with the egg yolks. Blend together. Then add the saffron, brown sugar, ginger, and salt and blend to combine.
4. Place a bit of the rind on the bottom of the tart and add the cheese mixture and smooth the top. If you are using cinnamon or nutmeg, sprinkle a bit on top now.
5. Bake at 350°F / 175°C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature.SOURCES
The Forme of Cury – By Samuel Pegge – https://amzn.to/3cXBycA
To The King’s Taste – Lorna J. Sass – https://amzn.to/3bNg2XE
The Course of History: 10 Meals that Changed the World – https://amzn.to/2yWuIoL
Brie Cheese History – https://www.thespruceeats.com/history…PHOTOS
Abbaye Notre-Dame-de-Jouarre – Fredlesles CC BY-SA (https://creativecommons.org/licenses/…)
By J. Chéreau – Musée de la Révolution française, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
A carriage underside has broken sending the occupants flying Wellcome / CC BY (https://creativecommons.org/licenses/…)
Blue Stilton – Coyau / Wikimedia Commons / CC BY-SA 3.0
Limberger Cheese – Original photo by John Sullivan
Gruyere – © Rolf Krahl / CC BY (https://creativecommons.org/licenses/…)
Stracchino – Cvezzoli / CC BY-SA (https://creativecommons.org/licenses/…)
Brie cheese with fresh thyme on black background – Marco Verch / CC BY-SA 2.0 (https://flickr.com/photos/160866001@N…)#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes
November 16, 2021
Pineapple: the King of Fruits
The History Guy: History Deserves to Be Remembered
Published 15 Nov 2021Pineapples are so culturally significant that pineapples adorn the tops of cathedrals, and serve as the domicile of one of the world’s most popular cartoon characters. An estimated 300 billion pineapples are farmed each year, and a 2021 YouGov poll lists pineapples as the sixth most favorite fruit, ahead of all varieties of apples and oranges.
This is original content based on research by The History Guy. Images in the Public Domain are carefully selected and provide illustration. As very few images of the actual event are available in the Public Domain, images of similar objects and events are used for illustration.
You can purchase the bow tie worn in this episode at The Tie Bar:
https://www.thetiebar.com/?utm_campai…All events are portrayed in historical context and for educational purposes. No images or content are primarily intended to shock and disgust. Those who do not learn from history are doomed to repeat it. Non censuram.
Find The History Guy at:
Patreon: https://www.patreon.com/TheHistoryGuy
Please send suggestions for future episodes: Suggestions@TheHistoryGuy.netThe History Guy: History Deserves to Be Remembered is the place to find short snippets of forgotten history from five to fifteen minutes long. If you like history too, this is the channel for you.
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#history #thehistoryguy #Pineapple
November 15, 2021
Sarah Hoyt on what happens when the wheels come off
In the latest Libertarian Enterprise, Sarah Hoyt considers the supply chain chaos we’re seeing these days and reminisces about what happened in Portugal when the bakers went on strike, disrupting bread deliveries for most of the country:
Let me explain: to some extent this plan is always stupid because humans are resourceful. Even back in the seventies, in Portugal when the bakers kept going on strike (and to understand how much this touched the normal person, you have to understand that back then we were used to getting our bread delivered to the door before we woke up. Tie a bag to the back door, leave a note of what you wanted, wake up to crackling fresh rolls and baguettes. This is one the things I really missed when I moved here. Then I found bread machines, and made do.) The first couple of weeks were pandemonium and people were deeply unhappy because their routine — worse, their waking up routine — was disrupted.
And then things … changed. So, some people started making their own bread. Some people started making their own bread, other people heard and suddenly they were showing up at the back door and placing an order for the morning, then coming in the morning and knocking a certain way to receive your order. It was annoying, but life went on, and not everyone had to bake their own bread anyway.
Oh, and bonus, you didn’t have to pay taxes on the bread you sold. You were obliging your neighbors, and if they wanted to give you some money in return to help with expenses, it would be rude to refuse. (And since everyone was doing it, they couldn’t chase everyone, even in a tiny country.) Oh, and to understand this one, and the reason I use this expense, I don’t think people in Portugal had baked their own bread (Other than farmers making broa [Portuguese cornbread]) since before Roman times. Artisanal bread wasn’t a thing. But people found a way.
I do realize with so much of our manufacturing in China, and the supply problems, etc, it seems like the world is coming down on top of our heads.
But people find a way. Look, in Cuba, a tiny country, they’ve kept 1950s cars going all these decades. They might be repaired with washing machine parts, but they keep going.
The US is a huge country, with a ton more resources, and perhaps genetically (As we’re immigrants or descended thereof) more adaptable people.
We’re in the first shock, so not much being done to get around this cr*p inflicted on us from above. But in a month or two, probably before the anger reaches the level (alas) that #teamheadsonpikes comes out to play, we’ll adapt, improvise, overcome.
People are already buying direct from farmers. I have no idea how the Christmas gift shopping is going, because since the kids haven’t been little, we usually pick ONE interesting or meaningful thing for them, and anyway, Dan and I always want the same “A book and a music-vehicle (used to be a CD)”. This year, with worry over selling the house, etc. I haven’t even looked. I keep hearing it will be lean, but I suspect Americans will make more stuff/etsy will have a boom year. And life will move on. Heck, I know someone considering going into 3D printing to make those pieces that are stuck in containers or that China is not sending off, or whatever, to repair your car/washing machine/air conditioning. Yeah, copyright problems, but if you market it as a “Stop gap while you wait” and market to local repairmen? I bet it works.
The point is we’re not Portuguese or Cubans. Not a small country, easily stomped. Out in the heartland, people will go over, go under, get around almost by default.
November 7, 2021
Making 400 Year Old Buttered Beere
Tasting History with Max Miller
Published 10 Mar 2020Most people know Butterbeer from the Harry Potter books, but did you know it’s based off an actual drink from Elizabethan England?
In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.
Follow Tasting History with Max Miller here:
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DEMERARA SUGAR – https://amzn.to/2W0TZHSBUTTERED BEERE
ORIGINAL RECIPE – The Good Huswifes Handmaide for the Kitchin c.1594 (or 1588)
Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.INGREDIENTS
– 3 Pints (1500ml/48oz) of good quality British Ale
– 1/4 tsp ground ginger
– 1/2 tsp ground cloves
– 1/2 tsp ground nutmeg
– 1/2 lb (225g) demerara or brown sugar
– 5 egg yolks
– 1 stick (113g) unsalted butterMODERN METHOD (Based on an interpretation from https://oakden.co.uk/buttered-beere-1…)
– Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside.
– Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices.
– Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes.
– Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for 5 minutes.
– Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes.
– Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm.
*This can be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk)SOURCE:
https://oakden.co.uk/buttered-beere-1…**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
#butterbeer #butteredbeere #tastinghistory #beer
November 5, 2021
Easy Homemade Chilli Ketchup – Tastes amazing!
ChilliChump
Published 31 Aug 2018In this video I show you my recipe to make your own chilli ketchup! (If you want plain ketchup without the spice then you can leave out the birds eye peppers. At the same time if you want it hotter then add more peppers … or hotter peppers!)
Making your OWN ketchup means you get to control what goes into it … so if you want to reduce the amount of sugar in your diet, but still want to enjoy ketchup, then make your own! Plus this just tastes incredible!
Smoker box: http://geni.us/bbqsmoker
Squeeze Bottles: https://amzn.to/2HOgjyb
Slow Cooker: http://geni.us/slowcook (not the exact one I have, because mine is quite old. But this is a decent one)
Hand blender: http://geni.us/handblendIngredients:
1.2 KG Plum Tomatoes
3 Tins plum tomatoes(or another 1.2KG of fresh plum tomatoes)
6 Jalapenos (4 red, 2 green)
25-30 Birds Eye Chillis
2x Red Onions
8 Cloves of Garlic
Piece of Ginger (a bit smaller than golf ball sized)
Piece of Fresh Fennel (about half a fennel bulb)
3x Celery sticks
1 tbsp Dried Coriander Seeds
1 tbsp Pepper Corns
1.5 tbsp Salt
150g Brown Sugar (or equivalent sweetener)
350ml Red Wine Vinegar
Handful of Fresh Basil
1 litre of water (less if you want this to cook down quicker)————————————————————————
Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country’s Amazon website — As an Amazon Associate I earn from qualifying purchases.
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Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
November 3, 2021
1915 Yorkshire Parkin for Bonfire Night
Tasting History with Max Miller
Published 2 Nov 2021Thank you to my Patreon Patrons – https://www.patreon.com/tastinghistory
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Pot-Luck by May Byron: https://amzn.to/3ExpRHs
Parkin by Anne Fencott: https://www.fencott.com/FencottBooks/…**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
Lewes Guy Fawkes Night: Peter Trimming
Andy Beecroft / Filey Brigg at low tide#tastinghistory #GuyFawkes #Bonfirenight
October 31, 2021
Soul Cakes & Trick-or-Treating
Tasting History with Max Miller
Published 30 Oct 2020Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Canon EOS M50 Camera: https://amzn.to/3amjvwu
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Currants: https://amzn.to/2T3qItA
Nutmeg: https://amzn.to/2IGDlcb
Clove: https://amzn.to/3dyNWRP
Mace: https://amzn.to/31j625h
Saffron: https://amzn.to/3560pbP
KitchenAid Stand Mixer: https://amzn.to/37hsboALINKS TO SOURCES**
The Customs and Traditions of Wales by Trefor Owen: https://amzn.to/37gi6bt
The Book of Hallowe’en by Ruth Eda Kelley: https://amzn.to/3dDb41i
Trick or Treat: A History of Halloween by Lisa Morton: https://amzn.to/348t0xQ**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
Editor: WarwicSN – https://www.youtube.com/WarwicSN
SOUL CAKES
ORIGINAL 16TH CENTURY RECIPE (From Elinor Fettiplace’s Receipt Book)
To make Cakes
Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.MODERN RECIPE
INGREDIENTS
– ½ Cup Lukewarm Ale (Below 100°F/38°C)
– 1 Teaspoon Yeast
– 3 Cups (360g) Flour
– ½ Cup (100g) Sugar
– 4 Tablespoons Butter Softened
– ½ Teaspoon Salt (if you’re using unsalted butter)
– ¼ Teaspoon Nutmeg
– ¼ Teaspoon Clove
– ¼ Teaspoon Mace
– ⅓ Cup Sack or Sherry
– 1/4 Teaspoon Saffron Threads (optional)
– 3/4 Cup Dried Fruit, plus more for decoration. (Optional)
– 1 Egg for Egg Wash (Optional)METHOD
1. Create an “ale barm” by mixing the yeast with the lukewarm ale and letting sit for 10 minutes. If you are using saffron, mix that into the sherry and let steep.
2. In a large bowl, mix the flour, sugar, salt, nutmeg, clove, and mace together. Add the yeasted ale and work it in. Then work in the softened butter and the sack with saffron along with any fruit you are using. Mix until everything the dough comes together, then knead for 5 – 12 minutes. The longer you knead, the more bread-like the cakes will be, but the more they will rise.
3. Allow dough to rise for 1 hour (it will likely not double in size), then punch the dough down and form into small cakes. Cover and allow the cakes to rise for another 20 minutes while you preheat the oven to 400°F/200°C.
4. When the cakes have puffed up, add the optional egg wash and/or additional fruit, or form a cross on the top of each cake using the back of a knife (do not cut the cross in). Then back fro 20 minutes. When baked, allow to cool before serving.#tastinghistory #halloween #soulcakes
October 26, 2021
What is Marmite?
Atomic Shrimp
Published 13 Mar 2021I used Marmite to flavour gravy in a previous video — loads of people asked what it was. Here (I hope) is the answer you need.
I’ve tried — and liked — both Marmite and Vegemite and I have a very slight preference for Marmite, but now I’ll need to search for the reduced salt and XO versions … for science, of course.
October 23, 2021
QotD: Patum Peperium, the Gentleman’s Relish
Opinions differ as to how and when you should eat Gentleman’s Relish. According to the Ritz, breakfast is the time to enjoy its piquant flavour, preferably on thinly sliced, brown toast. I prefer to eat it for tea, on white toast with a little mustard and cress. Mrs Beeton suggests that anchovy paste is usually spread on toast as “an excellent bonne bouche which enables gentlemen at wine-parties to enjoy their port with redoubled gusto”.
It was originally created in 1828 by John Osborn, an English provision merchant in Paris. Like any good marketing man, he created a grandiose name from a fictitious fudge of Latin and Greek implying pepper paste, to tempt his fashion-conscious customers into buying it. It only became known as Gentleman’s Relish once his son brought the business to London. According to Elsenham, its current manufacturer, it is still made according to the original recipe. It imports the finest Spanish anchovy fillets, which have been packed in barrels of salt and left to mature for 18 months. Once suitably fruity, they are rinsed in brine and gently cooked before being cooled and blended with butter and rusk. A secret blend of spices and herbs is then added.
Sybil Kapoor, “Spreading the word”, The Guardian, 2001-02-18.
October 20, 2021
Chocolate | British Pathé
British Pathé
Published 22 Sep 2016BON APPETIT – FOOD MONTH ON BRITISH PATHÉ (SEPTEMBER 2016): Chocolate.
We all love a bit of chocolate, so have a watch of these vintage films which show different chocolates being made, as well as the celebrations when sweet rationing came to an end.
(Film Ids: 1601.11, 313.13, 1108.14, 1401.17)
Music:
The Show Must Be Go (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b…A NEW THEME EVERY MONTH!
Each month, a range of new uploads and playlists tell the story of a particular topic through archive footage. Let us know what themes you’d like to see by leaving us a comment or connecting with us on social media.BRITISH PATHÉ’S STORY
Before television, people came to movie theatres to watch the news. British Pathé was at the forefront of cinematic journalism, blending information with entertainment to popular effect. Over the course of a century, it documented everything from major armed conflicts and seismic political crises to the curious hobbies and eccentric lives of ordinary people. If it happened, British Pathé filmed it.Now considered to be the finest newsreel archive in the world, British Pathé is a treasure trove of 85,000 films unrivalled in their historical and cultural significance.
ALL RIGHTS RESERVED
A VIDEO FROM BRITISH PATHÉ. EXPLORE OUR ONLINE CHANNEL, BRITISH PATHÉ TV. IT’S FULL OF GREAT DOCUMENTARIES, FASCINATING INTERVIEWS, AND CLASSIC MOVIES. http://www.britishpathe.tv/
FOR LICENSING ENQUIRIES VISIT http://www.britishpathe.com/
British Pathé also represents the Reuters historical collection, which includes more than 136,000 items from the news agencies Gaumont Graphic (1910-1932), Empire News Bulletin (1926-1930), British Paramount (1931-1957), and Gaumont British (1934-1959), as well as Visnews content from 1957 to the end of 1984. All footage can be viewed on the British Pathé website. https://www.britishpathe.com/
October 13, 2021
500 Year Old Apple & Cheese Pie
Tasting History with Max Miller
Published 12 Oct 2021Use my exclusive link here https://cen.yt/TradeTastingHistory4 to get your first bag from Trade Coffee for free.
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Apple – A Global History by Erika Janik: https://amzn.to/3COmCui
Diary of Samuel Sewall: https://amzn.to/3AKDj9j
The Life and Repentance of Samuel Sewall by Eve LaPlante: https://amzn.to/3EUBUiU
Das Kochbuch der Sabina Welserin: http://www.daviddfriedman.com/Medieva…**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
PHOTOS
Tarte tatin: Loslazos, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons#tastinghistory #applepie
October 12, 2021
Pesto — You Suck At Cooking, episode 73
You Suck At Cooking
Published 28 Mar 2018The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking
Pesto. It’s the besto.
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Half cup olive oil
half cup parmesan
couple spoonfuls of pine nuts (you can use walnuts if you want)
a clove or two or garlic
a squeeze of lemon
you can salt it a bit more if the parmesan hasn’t done the trick
