Quotulatiousness

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

Filed under: Food, Health, History, Humour, Religion — Tags: , , , , — Nicholas @ 03:00

Felipe Fernández-Armesto on updating the traditional Christian observance of Lent for our virtue-signalling, social media age:

“Bruegel the Elder, Fight between Carnival and Lent, detail 6” by f_snarfel is licensed under CC BY-NC 2.0

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?

Filed under: Asia, China, Food, History — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 30 Nov 2021

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LINKS TO SOURCES**
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

Filed under: Britain, Europe, Food, History — Tags: , , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Mar 2021

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LINKS TO SOURCES**
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

Filed under: Food, Humour, Quotations, USA — Tags: , , — Nicholas @ 01:00

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

Filed under: Britain, Food, Germany, History, Military, USA, WW2 — Tags: , , — Nicholas @ 04:00

World War Two
Published 1 Mar 2022

This 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

Filed under: Food, History, USA — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Nov 2021

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SOURCES**
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

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Nov 2021

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LINKS 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

Filed under: Britain, Food, History, Humour, USA — Tags: , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 11 Feb 2022

Hayman Sloe Gin: https://bit.ly/maxbottlescollection

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Recipe
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

February 8, 2022

Semlor: The Dessert That Killed A King

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Feb 2021

For information on Svensk Hyllningsfest in Lindsborg, KS, visit https://www.visitlindsborg.com/

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LINKS TO SOURCES**
Hjelpreda I Hushållningen För Unga Fruentimber by Cajsa Warg: https://gupea.ub.gu.se/handle/2077/41…
A Journey Through Swedish history by Herman Lindqvist: https://amzn.to/2Z0D3Sb
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Subtitles: Jose Mendoza

#tastinghistory #semlor #semla #fattuesday

February 7, 2022

American pizza

Filed under: Food, History, Italy, USA — Tags: , , , — Nicholas @ 03:00

At An Eccentric Culinary History, H.D. Miller makes a strong case for pizza being more an American dish than an Italian one:

“Pizza” by rdpeyton

Today, standing atop the sprawling edifice that is the American restaurant industry, it’s hard to imagine a time when pizza wasn’t popular. But, prior to World War Two, pizza was barely known in the United States outside of a few Italian enclaves in the Northeast. For all of the praise heaped upon Lombardi’s in New York City, until the war, few people north of Houston Street had heard of it, or the dish it served.

From the mid-19th century forward, there were plenty of Italians in America, in places like New York, New Orleans and San Francisco. Most of those early Italian immigrants — around 75,000 before 1880 — were from northern Italy, not the South, and the restaurants they built were usually serving multi-course, table d’hôte meals of meat, bread, macaroni, wine and coffee at reasonable prices. The model was Caffe Moretti’s in Manhattan. Established in 1858 by Stefano Morretti, an ex-seminarian from the Veneto, Morretti’s offered diners generous portions and cheap prices. It did not, however, offer pizzas.

I have to emphasize this, you couldn’t order a pizza in the vast majority of Italian restaurants in America prior to 1945. And the reason you couldn’t order a pizza in Italian restaurants is because pizza isn’t Italian.

Let me repeat that: Pizza isn’t Italian.

Pizza is Neapolitan. It’s a distinct speciality of Naples, developed at at time when Italy didn’t even exist as a nation. Saying pizza is Italian is like saying haggis is British. It might be technically true, but not really.

As in America, prior to the 1950’s, pizza wasn’t something most Italians knew or cared about. In 1900, there were supposedly no pizzerias in Italy anywhere outside of the medieval walls of Napoli. You couldn’t even get pizza in the suburbs. Pizza was strictly street food for poor people in the crowded tangled alleys near the port. […]

In other words, pizza was not something the average Tuscan, Ligurian or Venetian would have thought suitable for a sit-down meal. Or, if they ever did think of it, it was to revile pizza as oily, unappetizing and a likely vector of cholera. This is because Naples was really famous at the time for being dirty and disease-ridden. (If you’re serious about early pizza history, one that strips away the just-so stories, then go read Inventing the Pizzeria by Antonio Mattozzi.)

What brought pizza to America was the mass immigration of southern Italians between 1880 and 1910, when more than 4 million people moved to the United States. That’s why Lombardi’s didn’t get going until 1905, when there were finally enough Neapolitans in Little Italy to keep the doors open.

The same dynamic played out in South America, in Argentina, Uruguay and Brazil. The first successful pizza restaurant in the world located outside of Naples was founded in Buenos Aires in 1882, when a Neapolitan immigrant baker named Nicolas Vaccarezza started selling the pies out of his shop in Boca. For reference purposes, a decade earlier, an attempt to open a pizzeria in Rome, Italy, had ended in bankruptcy, meaning, at the turn of the last century, you could get a pizza in Buenos Aries, São Paulo or New York, but not in Rome, Florence or Venice.

H/T to Ed Driscoll for the link.

February 1, 2022

Ancient Nian Gao | Lunar New Year Cake

Filed under: China, Food, History — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Feb 2021

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LINKS TO SOURCES**
The Annals of Lü Buwei: https://amzn.to/3rfbjFM
Chinese Fairy Tales and Legends by Frederick Martens: https://amzn.to/39BqwLe
Chinese Mythology by Matt Clayton: https://amzn.to/3j6pxpv

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Subtitles & Ketchup with Max host: Jose Mendoza

PHOTO CREDITS
Pig: By Made by Fanghong – Own work, CC BY 2.5, https://commons.wikimedia.org/w/index…
Rat and Ox: D.h.Isais, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Chinese Zodiac Carving: By Jakub Hałun – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Guangdong Niangao: avlxyz from (optional), CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Hong Kong niangao: Mk2010, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Niangao from local Hong Kong: Geoffreyrabbit, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Nian gao 2: ProjectManhattan, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Chinese New Year Sticky Rice Cakes: ProjectManhattan, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Spring and Autumn Period Map: By Yug – Own work, *Background data: ETOPO1 + QGIS > then vectorized using Inkscape *Semantic data: some from Le Monde Chinois, Gernet, p58.or (en:) Gernet (1996) A History of Chinese Civilisation, Cambridge university press, p. 59, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Statue of Wu Zixu: By Peter Potrowl – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index…
Bronze DIng: drs2biz, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Great Wall at Mutianyu: By J. Samuel Burner – https://www.flickr.com/photos/lobster…, CC BY 2.0, https://commons.wikimedia.org/w/index…

MUSIC CREDITS
Music promoted by 1HMNC – No Copyright Music
PeriTune – Folk Chinese https://youtu.be/_FKFunLPksg​ Folk Chinese by PeriTune (https://soundcloud.com/sei_peridot​) is licensed under a Creative Commons License.(CC BY 3.0)

#tastinghistory #niangao #chinesenewyear #chinesefood

January 11, 2022

Camden Town Marmite Ale – Weird Stuff In A Can #156

Filed under: Britain, Food — Tags: , — Nicholas @ 02:00

Atomic Shrimp
Published 25 Sep 2021

Beer, made with Marmite, which itself is made from the yeast left over when beer was made. Marmite is savoury; beer usually isn’t. This is a weird idea whichever way you look at it, but how does it taste?

From the comments:

Atomic Shrimp
8 hours ago
Afterthoughts & Addenda
uR pOuRiNg iT aLl wRoNg!!! – really? Fine – this might not be a professional perfect pour, but this is *not my first ever beer*. I don’t claim to have any kind of professional technique, but this amount of head is not normal for this method of pouring. Note the copious foam emitting from the can when it is first opened.

January 6, 2022

The war on “ultra-processed food”

Filed under: Britain, Business, Food, Health, Politics — Tags: , , , , , — Nicholas @ 05:00

Our self-imagined “elites” have a new crusade to prosecute — the crusade against “ultra-processed food”:

In “public health”, the name of the game is to interfere with people’s lives without having your own choices meddled with. This is straightforward with smoking since the philosopher kings of the nanny state don’t smoke. Alcohol is more tricky since most of them drink, but minimum pricing — which was introduced in Ireland yesterday — offers the perfect way to penalise ordinary people while leaving fine wine and craft beer unaffected.

The war on food poses the trickiest problem since its pretext — obesity — is the result of over-consumption and physical inactivity rather than the consumption of any specific type of food. “Junk food” is too narrow since most people interpret it to mean “fast food” from a handful of restaurant chains. And so, in the absence of an obvious dietary culprit, the “public health” lobby is shifting towards a crusade against “ultra-processed food”.

Most people don’t know what this means, but it sounds bad if you have an instinctive objection to industry and modernity. Perhaps it evokes thoughts of “chemicals” and “E numbers”. Certainly, it sounds like the opposite of the “natural”, “organic” and “home made” food so beloved of those who think they are superior to other people. It is, however, a classic “public health” bait and switch. Just as people didn’t realise that a ban on “junk food” advertising would result in adverts for cheese and butter being banned, people won’t realise what a war on ultra-processed food means for them until it is too late.

In a deranged op-ed in BMJ Global Health, some of Mike Bloomberg’s minions from Vital Strategies call for tobacco-style regulation of “ultra-processed food”, starting with warning labels.

    Simply put, ultra-processed foods are foods that can’t be made in your home kitchen because they have been chemically or physically transformed using industrial processes. They are recognisable on the supermarket shelf as packaged foods that are ready-to-eat, contain more than five ingredients and have a long shelf-life. The industrial processing, as well as the cocktail of additives, flavours, emulsifiers and colours they contain to give flavour and texture, make the final product hyper-palatable or more appealing and potentially addictive, which in turn leads to poor dietary patterns.

    With more than half the total calories consumed in high-income countries coming from ultra-processed foods and rapid increases in low- and middle-income countries, these products are exposing billions of people to a higher risk of type 2 diabetes, heart disease, stroke, depression and death.

Scary stuff, eh? Alas, they don’t give any examples of ultra-processed foods so let us instead turn to a recently published study about them …

    Baked goods, including cakes, pastries, industrial breads, and soft drinks ranked among the top contributors to sales of UPFDs [ultra-processed food and drinks]

According to the the British Heart Foundation, ultra-processed foods include …

    Ice cream, ham, sausages, crisps, mass-produced bread, breakfast cereals, biscuits, carbonated drinks, fruit-flavoured yogurts, instant soups, and some alcoholic drinks including whisky, gin, and rum.

I’m not sure how hard liquor made the cut, but I suppose if you’re going be a fun sponge you might as well go all the way.

January 5, 2022

Spartan BLACK BROTH | Melas Zomos

Filed under: Europe, Food, Greece, History — Tags: , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 6 Oct 2020

If you’ve ever wanted to be a Spartan warrior, then making a bowl of Melas Zomos is just a part of the process. Today, I cover each step in making both Melas Zomos and in making a Spartan warrior.

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
All-Clad Stock Pot: https://amzn.to/32HsYMx
Bay Leaves: https://amzn.to/33DnaTP
KitchenAid Blender: https://amzn.to/2RBkWi4

LINKS TO SOURCES**
The Spartans by Paul Cartledge: https://amzn.to/35Jd2vo
Plutarch On Sparta: https://amzn.to/2H6SBhy
The Deipnosophistai by Athenaeus: https://amzn.to/3my5v8D
The Histories by Herodotus: https://amzn.to/32NdcQF
A Companion to Sparta by Anton Powell: https://amzn.to/3c94PSq
The Rise of the Greek Aristocratic Banquet by Marek Wecowski: https://amzn.to/2RFD5LK
Sparta Reconsidered by Helena P. Schrader: https://bit.ly/32FQOIM

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MELAS ZOMOS
INGREDIENTS
– 2lb (1kg) Pig Leg (or other pork product)
– 2 Cups (1/2 liter) Pig Blood
– 1 Cup (235ml) White Wine Vinegar
– 2 Tablespoons Olive Oil
– 1 Tsp Salt
– 4 Cups (1 Litre) Water
– 3 Bay Leaf
– 1 Large Chopped Onion

METHOD
1. Set a large stock pot over medium heat, then add the olive oil and onions and cook until tender and lightly brown, about 10 minutes.
2. Add the chopped pork to the pot book for another 10 minutes.
3. Pour in the vinegar and 3-4 cups of water (4 if you have fresh pig’s blood, 3 if you have coagulated blood), the salt and the bay leaves. Once boiling, lower the heat to medium low and let the soup simmer, covered, for 45 minutes to and hour or until the pork is cooked through.
4. Add the pork blood* and simmer for 15 minutes more, then serve.
*If you are using coagulated pork blood, mix it with the final cup of water in a blender and blend until most of it is liquid. Strain out any large chunks and add the liquid to the soup.

PHOTO CREDITS
Symposium Scene: Marie-Lan Nguyen / https://bit.ly/3muYyoI
Schwarzsauer: Overbergderivative work / https://bit.ly/2ZJxBUq
Dinuguan with puto: Lambanog / https://bit.ly/3mrLyAg
Odaker: https://bit.ly/2ZKFRUi
Plutarch Bust: Odyssey / https://bit.ly/2FAYO54
Roman mosaic from Dougga: Pascal Radigue / https://bit.ly/2E6Wu4Y
Greek Vase with Child: National Archaeological Museum of Athens / https://bit.ly/2H04tlo
Sarcophagus Marcus Cornelius Statius: Louvre Museum / https://bit.ly/2ZK3bla
Dionysus with Hermes on Jug: MatthiasKabel – https://bit.ly/2FECCqL
Mt Taygetus: Gepsimos – https://bit.ly/32A4SU8
Eurotas River: Gepsimos / https://bit.ly/2Fv4AVY
Xerxes: Darafsh / https://bit.ly/2H0lWds

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