Quotulatiousness

October 13, 2020

A Single Spice Blend For Your Entire Kitchen – Kitchen Pepper From 1777

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

Townsends
Published 8 Jul 2020

Visit Our Website! ➧ http://www.townsends.us/ ➧➧

Help support the channel with Patreon ➧ https://www.patreon.com/townsend ➧➧

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October 11, 2020

“Doctrinaire cuisine is dangerous”

Filed under: Food — Tags: , — Nicholas @ 03:00

Felipe Fernández-Armesto is not a fan of printed recipes, for they quash the creative, adventurous spirit he feels is required for proper cooking:

“The Joy of Cookbooks” by shoutabyss is licensed under CC BY 2.0

I believe in freedom and one of the reasons for my hatred of recipes is their peremptory, commanding tone, as if the writer knew the only way to fashion the dish. Variants from the inflexibly regimented columns of most cookbooks are made to seem like heresies.

Recipes are typically officious and pettifogging, treating readers as idiots, who don’t know how to suit their own taste or adjust traditions.

Many read like nursery-school arithmetic: add x amount of flour and y of milk to z of butter to produce a predictable outcome. Creativity and adventure get no badge. By specifying quantities, the teacher robs cooking of its status as art and turns it into drearily certified schoolkid-science.

Doctrinaire cuisine is dangerous. Friendships founder and marriages crash over differences about whether — for instance — to put onions in Spanish omelette or chillies in curry, or disputes over whether eggs are better scrambled in a deep or shallow dish. I’m happy to leave chacun à son goût in almost everything.

If you want to marmalade your kippers or make mayonnaise with sunflower oil, I’ll despise your mind and denounce your taste, but I’ll defend your right, as thoroughly as if you wanted to vote Republican or learn line-dancing. I’ll tolerate tinned tomatoes in ratatouille, as long as I don’t have to eat it, or rose veal in Wiener schnitzel, or even honey instead of molasses in baked beans.

But there are some abominations that are destructive of happiness, because they deprive eaters of opportunities of enjoyment, or turn wonderful ingredients to waste. Most of them occur in recipes exposed to the internet, where nannies write for nincompoops.

October 6, 2020

QotD: Herbert Hoover and the Belgian relief program

Filed under: Britain, Europe, Food, Germany, History, Quotations, WW1 — Tags: , , , , , — Nicholas @ 01:00

Just as Hoover is preparing to rest on his laurels, he receives a cry for help. Germany has occupied and blockaded Belgium. The blockade prevents this tiny, heavily urban country from importing food, and the Belgians are starving. Germany needs its own food for its own armies, and is refusing to help. The Belgians order a thousand tons of grain from Britain, but when their representative comes to pick it up, Britain refuses to let them transport it, nervous at sending food into enemy-occupied territory. During tense negotiations, someone suggests using neutral power America as a go-between. But America is 5,000 miles away and busy with its own problems. So the US Ambassador to Britain asks his new best friend Herbert Hoover if he has any ideas.

Hoover invites Emile Francqui, a Belgian mining engineer he knows, to Britain. Together, they plan a Committee For The Relief of Belgium, intended not just to help transport the thousand tons of grain at issue, but to develop a long-term solution to the impending Belgian famine. Nothing like this has ever been tried before. Belgium has seven million people and almost no food. No government is offering to help, and they don’t have enough money to feed seven million people even for one day, let alone indefinitely. Hoover springs into action …

… by crushing all competing attempts to provide food for Belgium. He attacks the Rockefeller Foundation, which is trying to help, with a blitz of press coverage accusing it of various forms of insensitivity and interference, until it finally backs off. Then he gets to work on the government:

    The letter bore several Hoover watermarks, beginning with its heavy load of facts and figures organized in point form. It noted that myriad relief committees were springing up both inside and outside of Belgium, and urged consolidation. “It is impossible to handle the situation except with the strongest centralization and effective monopoly, and therefore the two organizations [Hoover outside Belgium and Francqui inside it] will refuse to recognize any element except themselves alone.” The letter also contained Hoover’s usual autocratic and slightly paranoid demands for “absolute command” of his part of the enterprise.

Control attained, Hoover springs into action actually feeding Belgium. He launches one of the largest public relations campaigns the world has ever seen, sending letters to newspapers around the world asking for donations. He “urged reporters to investigate the famine conditions in Belgium and play up the ‘detailed personal horror stuff’. He personally arranged for a motion picture crew to capture footage of food lines in Brussels, and he hired famous authors, including Thomas Hardy and George Bernard Shaw, to plead for public support of the rescue effort.” He constantly telegrams his exasperated wife and children, now safely back in Palo Alto, demanding they raise more and more money from the West Coast elite.

He browbeats shipping conglomerates until they agree to ship his food for free, then browbeats railroads until they agree to carry it. By telegraph and letter he coordinates banks, railroads, docks, ships, and relief workers on both sides of the Atlantic. But that’s just the prelude. His real problem is the governments. Britain doesn’t want food shipped to Belgium, because right now the starving Belgians are Germany’s problem, and they don’t want to solve an enemy’s problem for them. But Germany also doesn’t want food shipped to Belgium, because the Belgians are resisting the occupation, and they figure starvation will make them more compliant. Shuttling back and forth across the North Sea, Hoover tries to get them to switch theories: Germany needs to think starving Belgians are their problem which it would be helpful to solve, and Britain needs to think starvation would make Belgians more compliant with the German occupation. In the end, both countries allow the shipments.

He goes on a fact-finding mission to Belgium, and managed to somehow offend everyone in the country that he is, at that very moment, saving from mass starvation […] By 1915, Hoover is, indeed, feeding millions of Belgians, indefinitely, using only private funding. He is also almost broke. Millions of Brits and Americans have given him contributions, from tycoons donating fortunes to ordinary people donating their wages, but it’s not enough. His expenses pass $5 million a month, which would be about $100 million today; all these bills are starting to catch up to him. In an act of supreme sacrifice, Hoover pledges his entire personal fortune as collateral for the Committee’s loans, then takes out more money. The grain shipments continue to flow, but his credit is at its end.

He continues beating on the doors of every government official he can find – British, German, American – demanding help. They all say their budgets are already occupied with the war effort. He begs them, lectures them, tells them that millions of people are doing to die. He goes all the way to the top, finagling an opportunity to meet with British Prime Minister David Lloyd George. Lloyd George later calls Hoover’s presentation “the clearest he had [ever] heard on any subject”, but he can offer only moral support.

What finally works is going to Germany and meeting with their top military brass. The brass are unimpressed; they still think that Belgium starving is as likely to help them as hinder. But the contact spooks top British officials, who agree to meet with Hoover again. Hoover feeds them carefully crafted lies, saying that the German brass have told him that British aid to Belgium would be a disaster to the Central Powers and so they, the Germans, are going to fund everything Hoover wants and more. “Oh no they don’t!” say the British, who promise to give Hoover even more funding than his imaginary German partners. The Committee for the Relief Of Belgium is finally back in the black. And what a black it is:

    The scope and powers of the Committee For Relief of Belgium were mindboggling. Its shipping fleet flew its own flag. Its members carried special documents that served as CRB passports. Hoover himself was granted a form of diplomatic immunity by all belligerents, with the British permitting him to cross the Channel at will and the Germans providing him a document saying “this man is not to be stopped anywhere under any circumstances”. Hoover had privileged access to generals, diplomats, and ministers. He enjoyed personal contacts with the heads of warring governments. He negotiated treaties with the belligerents, advised them on policy, and delivered private messages among them. Great Britain, France, and Belgium would soon be turning over to him $150 million a year, enough to run a small country, and taking nothing for it beyond his receipt. As one British official observed, Hoover was running “a piratical state organized for benevolence.”

Scott Alexander, “Book Review: Hoover”, Slate Star Codex, 2020-03-17.

August 25, 2020

How we used to “dine out” (and someday might be able to again)

Filed under: Books, Britain, Business, Europe, Food, France, History — Tags: , , , , , — Nicholas @ 03:00

In The Critic, Alexander Larman reviews The Restaurant: A history of eating out by William Sitwell:

The recent enforced lockdown closure was a potential death blow to the entire [restaurant] industry. Which makes William Sitwell’s luxurious book both a celebration and an unintentional requiem for what may be a bygone time.

His central thesis is clear: the history of dining out is also a social history of evolving cultures and tastes. This means that the subjects he writes about range from ancient Pompeii to the growth of the sushi conveyor belt restaurant, encompassing everything from medieval taverns and the French Revolution to the rise of Anglo-Indian cuisine.

It is a broad and impressive spectrum, but perhaps Sitwell has, like some of the less fortunate people he describes, bitten off more than he can chew. His opening chapter about Pompeii is rich in surprising detail (graffiti uncovered outside one tavern when it was excavated ranged from the poetic — “Lovers are like bees in that they lead a honeyed life” — to the crude — “I screwed the barmaid”) and an insightful evocation of the dining culture in Ancient Rome.

He is then, unfortunately, faced with the insurmountable difficulty that the restaurant, as we know it today, did not exist until the late eighteenth century, meaning that his definition of “eating out” has to do some extremely heavy lifting.

There is as much padding in the early chapters as there is around some of his subjects’ waistlines. Much of what he writes is very interesting and often amusing, such as the way in which coffee, first drunk in London around the time of the Restoration, became associated both with health-giving properties and reportedly making men impotent, withered “cock-sparrows”. Yet there are also lengthy sections that have little or nothing to do with restaurants, such as a potted history of the Industrial Revolution.

Nevertheless, when Sitwell finally gets into his stride and begins to write about eateries proper, his authority and enthusiasm are palpable. He describes the dawn of fine dining in Paris in the nineteenth century evocatively. London lagged behind, although gentlemen’s clubs such as the Athenaeum and Reform offered some delights for the wealthy thanks to chefs (French, naturally) such as Alexis Soyer who implemented what one biographer called “the most famous and influential working kitchen in Europe” in 1841, complete with gas-fired stoves, butcher’s rooms and a fireplace devoted to the roasting of game and poultry.

July 27, 2020

Food in Ancient Rome – Garum, Puls, Bread, and Moretum

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

SandRhoman History
Published 7 Jul 2019

Food in ancient Rome – the cuisine of ancient Rome is probably not everybody’s cup of tea. Food in ancient Rome was consumed at the mensa, the dining table of the ancient Romans. A usual ancient Roman meal for the upper classes could look like this: puls, one of the main ancient Roman meals. This was essentially a form of porridge, along with that they might have eaten bread, refined with olives and figs. Bread was often eaten with moretum, a spread, made of sheep cheese, a lot of garlic and herbs. Most Roman meals would have been spiced with garum, a fermented fish sauce, to go along with such a meal, the Romans drank water or wine. Beer, called cervisia, in contrast would have been considered barbaric. The wine was usually diluted with water and sometimes spiced with herbs and vinegar. Water with vinegar was called posca, another variant was mulsum, wine spiced with honey.

Ancient Roman food had even more variety, but for now we just made the recipes below. We might make some more ancient Roman food in the future though.

Ancient Roman recipes:

First off: Put garum into everything. That’s actually what the Romans used, usually instead of salt and/or other condiments. [Consider it the ketchup of the ancient world.]

Garum recipe
– 1000 g small fish (sardines, anchovies or similar, fresh or frozen but uncooked)
– 500 g sea salt
– 2 1∕2 tbsp. dried oregano
– 1 tbsp. dried mint
– 1,5 litres water
– 5 tbsp. honey
Put everything in a pot and cook it until the fish falls apart (ca. 15 minutes). Pestle it with a spoon or similar and reduce this broth for at least 20 minutes. Then strain it, let it cool and strain it again. Additionally, you can pour it through a filter cone to refine the garum even further. Keep the garum in the fridge and throw it away if it gets dreggy.

Moretum recipe
– 300 g of ricotta
– 100 g pecorino (or similar hard sheep cheese)
– 3 tbsp. white wine vinegar
– 3 tbsp. sea salt
– 3 cloves of garlic
– a bunch of thyme
– a bunch of rosemary
– a bunch of estragon [tarragon]
– a bunch of coriander
garum
Press the garlic, grind the pecorino and stir all the ingredients until you get a consistent mass. Done!
Pro tip: You might want to be careful with the amount of salt and especially garlic you add. Three cloves make it very intense.

Puls recipe
– 500 g rolled oats
– 1.5 litres of water
– 1 tbsp. olive oil
– 100 g pecorino (or similar hard sheep cheese)
– 1 onion
– 2 carrots
– 150 g mushrooms
– 100 g streaked pork
garum
Chop all the vegetables and cut the pork into strips. Then roast it gently in a bit of olive oil and put it aside. Cook the rolled oats with some water and add continuously as it disperses until you get a porridge-like consistency. Then add the prepared vegetables and meat and fold in the ground pecorino.
If you want to stay somewhat authentic to the Roman recipe use white, violet or yellow carrots: orange ones weren’t known in the occident until the Middle Ages.

Panis militaris castrensis (Roman bread) recipe
Ingredients for one loaf (4 – 6P):
– 500 g spelt flour (whole grain)
– ½ tsp. of salt
– olives
– figs
– 3 tbsp. olive oil
– 1 tsp. honey
– 3 dl water (hand-hot)
– 15 g yeast (or one package of dry yeast)

Mix everything up and knead it for at least 15 minutes. Then let it rise for an hour in a bowl covered with a towel (preferably in a warm spot). Form a loaf, cut six pieces (halfway through) and bake it for 35 minutes at 180°C.

Pro tip: take big olives and lots of them because the whole grain flour will be so dense that they kind of disappear.

Those recipes are taken from a cookbook which has been written about 2,000 years ago. Taking this into account you should be rather careful applying these cooking techniques. We are not to be held responsible for any damage resulting, neither for smelly apartments, nor for health issues.

#food #ancientrome #history #ancienthistory #rome

Twitter: https://twitter.com/Sandrhoman

July 21, 2020

QotD: Burritos

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

… places that will be serving up the “hand-wrapped garbage disposal delight” known as the “Burrito” (so named because it contains scraps of otherwise inedible food that was, in the past, fed only to Burros.) Touted by the poor and the brain-dead alike as a “tasty snack,” the Burrito violates the primary rule of dining, “Never eat anything bigger than your head,” while recycling stuff usually found in the dumpsters of good restaurants through the innards of a human host who should know better and — shortly — will.

This last item is probably why the Burrito (AKA “Tomorrow’s Turd Today”) remains popular with liberal medheads hooked on keeping human ethnic pets on their progressive political plantations. After all, if you can only afford to eat or to feed people once a day, the Burrito is your huckleberry. And if you can also reduce food scraps that would otherwise go straight to the landfill into human waste, you also have a food object that “walks lightly on the planet.”

Gerard VanderLeun, “GRINGO DE MAYO!: A Counter-Celebration for May 7”, American Digest, 2018-05-04.

July 9, 2020

Victorian Banana Candy or why does banana candy typically not taste like bananas?

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

Lofty Pursuits
Published 8 Aug 2017

Buy these candies at http://www.pd.net

Watch banana candies being formed by hand using Victorian techniques and discover why banana candy typically does not taste like what you think a banana should taste like. Also explore the weirdness of the banana plant and the correct way to peel a banana.

More information about the Secret Life of the City Banana:
https://www.nytimes.com/2017/08/04/ny…

Banana with seeds photo By Warut Roonguthai – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…

July 7, 2020

Homemade Flatbread in Minutes – How to Make the World’s Oldest Bread

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

Food Wishes
Published 17 Nov 2014

Learn how to make Homemade Flatbread in minutes! Visit http://foodwishes.blogspot.com/2014/1… for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, homemade flatbread technique!

July 6, 2020

Sober Sailors – Rum Rations In The Navy: Grog

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

Townsends
Published 24 Feb 2020

Visit Our Website! ➧ http://www.townsends.us/ ➧➧

Help support the channel with Patreon ➧ https://www.patreon.com/townsend ➧➧

Instagram ➧ townsends_official

June 1, 2020

Buffalo Cauliflower Wings with Blue Cheese Dip – You Suck at Cooking

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

You Suck At Cooking
Published 5 Feb 2020

Buffalo Cauliflower, also known as Buffalo Cauliflower Wings, is based on Buffalo Wings, which are Chicken Wings in Hot Sauce. Who knew that combining food with hot sauce would taste good? Nobody did.

YSAC Book and merch: http://yousuckatcooking.com
http://instagram.com/yousuckatcooking
https://twitter.com/yousuckatcookin

RECIPE
• To make this Buffalo Cauliflower, you can start with a small or medium sized cauliflower.
Rip it apart while making loud grunting sounds.
• Combine two tablespoons of olive oil, 1 tablespoon of water, 2 teaspoons of garlic powder, and some salt in a bowl and wangjangle it until there’s no need for further wangjangling because you did a good job.
• Combine the pre-buffalish elixir to the cauliflower in a bigger bowl and gallop around the house. Alternatively, you could have made the elixir in that big bowl to begin with. Now you’re thinking
Throw that cauliflower onto a parchment papered pan and bake it at 450 for 15 minutes.
• Meanwhile, make the Buffalo sauce: two tablespoons of melted butter and ½ cup of pepper sauce.
• Take that cauliflower out of the oven (unless you have an Automated Oven Sauce Dispenser), and put that sauce on the cauliflower in one way or another. You can brush it, spoon it, slather it, or whatever you want.
• Bake it for another 8 minutes or until it’s the texture you like. A bit less for more of the natural cauliflower crunch, a bit more to make it soggier. The choice is yours, even if you make a bad one.

May 25, 2020

The Ingenious Design of the Aluminum Beverage Can

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

engineerguy
Published 14 Apr 2015

Bill details the engineering choices underlying the design of a beverage can He explains why it is cylindrical, outlines the manufacturing steps needed to created the can, notes why the can narrows near it lid, show close ups of the double-seam that hold the lid on, and details the complex operation of the tab that opens the can.

May 7, 2020

QotD: Chestnuts

Filed under: Europe, Food, Health, History, Quotations — Tags: , , — Nicholas @ 01:00

Now that the consensus of media dieticians is shifting from carbohydrates to fats, I should like to put in a contrary word for chestnuts. They are very starchy indeed, contain little fat, and just a trace of protein. They are delicious roasted or boiled, and can be eaten au naturel once elegantly stripped of their casings. (Whereas, raw potatoes or yams are no fun at all.) They contain vitamins that other foods omit, better apportioned through a delicious nut than by chewing on manganese or copper. Moreover, they are real nuts, not fake ones like almonds and cashews, or peas passing themselves off as “groundnuts”. Those are all fats and useless calories. Chestnuts will make you fat, thus cutting out the middleman.

Which is why they have been fed to pigs, these last few hundred years; that, and the appalling propaganda mounted against chestnuts by our culinary elites. The European poor once ate them in quantity, as their filler; made bread from chestnut flour. Italians, harder to intimidate by fashion than most others, still adore their subtle flavours.

These thoughts were occasioned by a sealed bag of peeled chestnuts, casually purchased the other day as a snack while walking. They were candied in a rather disagreeable way. But worse, I unfortunately failed to read the label attentively, or would have noticed that the contents were “organic”. No intelligent consumer will buy anything on which this warning is prominently displayed. Quite apart from the doubling or tripling of the price, the product itself may be missing some important ingredient.

Children raised on “organic” food become weak and sickly. Those raised “vegan” as well are likely to die. If you find a child perishing in this way, be merciful and fill him with meat and chestnuts.

David Warren, “Chestnuts”, Essays in Idleness, 2018-01-29.

May 4, 2020

Government “problem solving” is an oxymoron

Antony Davies and James R. Harrigan explain why you should back away quickly when you hear a variant of “We’re from the government and we’re here to help”:

A central theme of our recent book, Cooperation & Coercion, is that all governments are hamstrung when they attempt to fix problems. Policymakers suffer from the knowledge problem: they don’t know enough to foresee every eventuality that will follow from what they do. Politicians see a problem, speak in sweeping statements, then declare what will happen, assuming their edicts will settle matters. But that is always just the beginning. More often than not, all manner of unintended consequences emerge, often making things worse than they were before their policies went into effect.

Consider the United States’ three high-profile wars against common nouns over the past half-century. Lyndon Johnson declared a War on Poverty in the 1960s, Richard Nixon a War on Drugs in the 1970s, and George W. Bush declared a War on Terror in the early 2000s.

How are those wars working out? Because a back-of-the-envelope calculation indicates that we have spent somewhere in the neighborhood of $23 trillion in our attempt to eradicate poverty, drugs, and terror. Not only have we not won any of these wars, it is unclear that any of them can be won. These three so-called wars have managed to saddle future generations of taxpayers with unprecedented debt. And, as is the case with all coercive endeavors, policymakers ask us to imagine how bad things would have been had we not spent the trillions we did spend. And then they ask for even more money. So now we have unwinnable wars along with institutionalized boondoggles to support them.

We see the same sort of thing happening now in the face of the COVID-19 threat that has induced the largest panic attack in world history. In the name of safety, policymakers have shut down myriad productive endeavors. And there will be a raft of unintended consequences to follow. We are already seeing them manifest, and they portend potential disaster as supply chains fail.

The first cracks in US supply chains appeared in the meat industry. Smithfield Foods, reacting to a number of workers contracting the virus, shut down its Sioux Fall plant. Kenneth M. Sullivan, President and CEO, explained in a press release that, “the closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply.” But it’s not just the meat plant that’s implicated. It’s everyone from the cattle farmer to the person who cooks dinner, and there are a number of people who have a place in that process who might first escape attention. The people who make packing materials needed to ship food, the maintenance workers who service machines up and down the supply chain, the truck drivers who move product from one place to another, the grocers who sell the product, the daycare workers who care for the grocers’ children so the grocers can work, and many, many more are all at risk.

[…]

In declaring some jobs “necessary” and others not, in focusing on one supply chain versus another, policymakers show how little they know about the nation’s economy. In their view, they can simply declare things they want to happen, and then those things will happen. But that is not how economies work. An economy is the sum total of everyone’s activities, and when the government declares that something must happen, all kinds of other things happen too.

Consider how all the “non-essential workers” have been sent home for the past two months. Who gets to declare which workers are non-essential to the economy, and by what standard? Most assumed that politicians had the correct answers to these questions. But, as we are discovering, there is no such thing as “non-essential” workers. All workers are essential. How do we know? Because their jobs existed. Profit-driven businesses do not create non-essential jobs. Those people’s jobs were essential to their employers. Further, those people’s jobs were incredibly essential to the people themselves. They need their wages to pay the rent, buy their food, make their car payments, and for everything else that makes their lives livable.

But policymakers simply declared them non-essential, as if there would be no fallout from that decision.

May 3, 2020

How To… Drink Tea in a Tank | The Tank Museum

Filed under: Britain, Food, History, Military, Weapons, WW1, WW2 — Tags: , , — Nicholas @ 06:00

The Tank Museum
Published 30 Apr 2020

In the 1st episode of The Tank Museum’s brand new “How To” series, Wargaming’s Richard Cutland and historian James Holland explore how British tank crews managed to drink tea, while in a tank!

Download World of Tanks for free and claim your exclusive £15 starter kit: https://tanks.ly/2SiJPje
You can also share the invite code 1TANKIE with your friends.
Starter kit: Matilda Black Prince Tier V tank, 7 days of World of Tanks premium account & T-34-85M rental. Valid for new players only.

Using a WW1, WW2 and modern tank from The Tank Museum’s collection, the duo will discover how tea was made while soldiers were at war.

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Scottish army ration (MRE) with radioactive heater

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

bigclivedotcom
Published 17 Jan 2020

A review of a VERY rare Scottish army ration. Carbohydrate-rich to match the Scottish diet and protect against the harsh cold environment of war and Scotland in general.

It appears to be made of all the key Scottish, Irish and Canadian food groups with the bonus of a slightly dangerous ration heater based on radioactive components also used by the Russian army.

It almost seems to be engineered to encourage fighting.

If you enjoy these videos you can help support the channel with a dollar for coffee, cookies and random gadgets for disassembly at:-
http://www.bigclive.com/coffee.htm
This also keeps the channel independent of YouTube’s advertising algorithms allowing it to be a bit more dangerous and naughty.

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