Quotulatiousness

January 25, 2024

Finnish Jews, Polish Special Forces, and MREs – WW2 – OOTF 32

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

World War Two
Published 24 Jan 2024

How did Finland treat its Jews, and what did Finnish people know about the Holocaust? Who were the mysterious Polish Silent Unseen? And, what sort of rations did soldiers carry? Find out in this episode of Out of the Foxholes.
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January 24, 2024

The father of the “Green Revolution”

Filed under: Books, Environment, Food, History, Science, USA — Tags: , , , , — Nicholas @ 03:00

In the latest review at Mr. and Mrs. Psmith’s Bookshelf, Jane Psmith reviews The Wizard and the Prophet by Charles C. Mann:

Norman Borlaug is generally estimated to have saved the lives of about a billion people who would otherwise have starved to death.

Yet despite all this — and Borlaug’s is a great story, which Charles Mann tells better and in far more detail than I do above — his book isn’t really a biography of Borlaug or of its other framing figure, early environmentalist William Vogt.1 Rather, it’s a compellingly-written and frankly fascinating overview of various environmental issues facing humanity, and of two different sorts of approaches one can take to addressing them. Mann opens by introducing the two men, but as soon as he’s done that they function mostly as symbols, examples and stand-ins, for these two schools of thought about the world and its problems.

Borlaug is the Wizard of the title, the avatar of techno-optimism: with hard work and clever application of scientific knowledge, we can innovate our way out of our problems. Vogt is the Prophet, the advocate of caution: he points to our limitations, all the things we don’t know and the complex systems we shouldn’t disturb, warning that our constraints are inescapable — but also, quietly, that they are in some sense good.

It’s not hard to identify the Wizards all around us. Inventors and innovators, transhumanists and e/acc, self-driving cars and self-healing concrete … every new device or technique for solving some human problem — insulin pumps! heck, synthetic insulin at all! — is a Wizardly project.

It’s a little more difficult to pin down what exactly the Prophets believe, in part because they spend so much time criticizing Wizardly schemes as dangerous or impractical that it’s easy to take them for small-souled enemies of human achievement.2 That isn’t fair, though — there’s a there there, a holistic vision of the world as an integral organic unity that we disturb at our peril, because the constraints are inextricably linked to the good stuff.

If that seems too abstract, here’s an example. Imagine for a moment (or maybe you don’t have to imagine) that you have a friend who subsists entirely on Soylent. It’s faster and easier than cooking, he says, and cheaper than eating out. He’s getting all his caloric needs met. And he’s freed up so much time for everything else! Now, anyone might express concern for his physical health: does Soylent actually have the right balance of macronutrients to nourish him? Is he missing some important vitamins or other micronutrients that a normal diet might provide? Is the lack of chewing going to make his jaw muscles atrophy? And those are all reasonable concerns about your friend’s plan, but they all have possible Wizardly solutions. (A multivitamin and some gum would be a start.)

If you’re a Prophet sort, on the other hand, you’re probably going to start talking about everything else your friend is missing out on. There’s the taste of food, for one, but also the pleasures of color and texture and scent, the connection to the natural world, the role of community and tradition in shared meals, the way cooking focuses thought and attention on incarnate reality. You might throw around words like “lame” and “artificial” and “sterile” and “inhuman”. Your friend’s Soylent-only plan assumes that the whole point of food is to consume an appropriate number of calories as quickly and easily as possible, hopefully in a way that doesn’t meaningfully degrade his health, but a Prophet rejects his premise entirely. Instead, a Prophet argues that your friend’s food “problem” is actually part of the richly textured beauty of Creation. Yes, feeding yourself and your loved ones delicious, healthful, and economical meals takes time and effort, but that’s simply part of being human.5 You should consider that a challenge to be met rather than a threat to be avoided.

Unfortunately, Mann does the Prophets a disservice by choosing William Vogt as their exemplar. Yes, he was an important figure in the history of the modern environmental movement. Yes, he wrote a very influential book.4 And yes, his careful attention to the integrity of the ecosystems he studied was quintessentially Prophet. But he saw human beings mostly as disruptions to the integrity of those ecosystems, and pretty much every one of his specific predictions — not to mention the predictions of his many followers, most famously Paul Erlich in The Population Bomb5 — have simply failed to come true. Compared to Borlaug’s obvious successes, Vogt’s dire warnings that humanity will soon exhaust the Earth’s capacity and doom ourselves to extinction (unless we abort and contracept our way there first; his second act was as director of Planned Parenthood) seem laughable. Reading about his life can leave you with the impression that Prophets are just people who are more worried about a spotted owl than a starving child, and frankly who cares what those people think?


    1. They were roughly contemporaries, but this is emphatically not the story of a pair of rivals; they encountered each other in person only once, in passing, after which Vogt wrote an angry letter to the Rockefeller Foundation demanding they cease Borlaug’s Mexican project at once.

    2. And, to be fair, a lot of the language and arguments pioneered by Prophets does get employed by a sclerotic managerial class opposed to anything they can’t fit neatly into their systems and processes and domain-agnostic expertise. But more on that later.

    3. Incidentally, this is more or less the argument between the Wizards and the Prophets when it comes to soil. Wizards are delighted with the Haber-Bosch process and artificial fertilizers; Prophets decry the “NPK mentality” that sees the soil as a passive reservoir of chemicals and instead laud composting, manure, and other techniques that encourage the complex interactions between soil organisms, plant roots, and the physical characteristics of humus. This is the origin of the fad for “organic”, a label that doesn’t mean much when applied to industrial-scale food production and is often more trouble than it’s worth for small-time farmers and ranchers. Still, Mann’s story of the movement’s birth is interesting.

    4. You’ve probably never heard of it, but it was influential!

    5. Apparently out of print! Good.

January 19, 2024

Vienna’s Iconic Chocolate Cake

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

Tasting History with Max Miller
Published 17 Oct 2023
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January 16, 2024

Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider

Filed under: Business, Cancon, Food, France — Tags: , , , , — Nicholas @ 02:00

Insider Business
Published 12 Jul 2022

Dijon mustard has a tangier, sharper, and spicier flavor compared to other types of mustard. It takes its name from the town of Dijon in Burgundy, France, where it originated. But despite its name, the majority of Dijon mustard that is sold all over the world doesn’t come from France. The few jars that do will cost you up to six times more than regular Dijon mustard (or double if we want to compare it to Grey Poupon). So how is real Dijon mustard different? And why is it so expensive?

Editor’s Note: In this video, the translations at 2:10 and 3:16 are incorrect. The rind of the mustard seed is wrongly referred to as “sound of mustard”. The correct translation is mustard bran. Insider regrets the error.
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January 8, 2024

Crispy Hashbrowns – You Suck at Cooking (episode 161)

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

You Suck At Cooking
Published 7 Oct 2023

Hashbrowns. Also known as fried potato shreds. Also known as 2D potatoes. Also known as even greasier potato chips. Also known as hashbrowns.

If you’ve never fried before or you want to brush up on the details, check this out
https://food52.com/blog/18669-the-do-…

This deep fry safety page is also very good
https://www.bbcgoodfood.com/howto/gui…

Basically hot oil can get out of control so you need to monitor your temperature and not let it get too hot. Electric stoves are deceptive in that they can get the oil very hot even at a lower settings, there’s just a longer delay.

RECIPE

Capture potatoes
Apologize to potatoes
Remove outer thermal membrane
Disintegrate potatoes
Rinse potato smithereens or soak them if you want them less starchy
Wrap them in some cheesecloth or a clean dish towel and squeeze the hell out of them (but mainly the water and leave some of the hell)
Cook them in a non stick pan with a tablespoon of oil for around ten minutes so they won’t be medium rare
Let them cool off a bit
Put them in a bowl
For each potato add
1 teaspoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
some pepper pepper pepper
Wangjangle
Form into patties or triangles but NO OTHER SHAPES
Heat your oil in a cast iron skillet but not so hot that you burn your house down
Most recipes recommend around 350 degrees Fahrenheit but as long as you get a sizzle going when you put them in it’s hot enough
Fry until the first size is golden brown. Somewhere between 4-8 minutes
Fry the other side until golden brown which is gonna happen faster, probably 5 minutes max
Lay them down on a paper towel and tell them they did a good job
Let them cool or spray a heat resistant gel inside your mouth and eat immediately
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December 30, 2023

QotD: Post-Christmas dining

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

Refusing to do any shopping until the Christmas food is all gone so dinner tonight will be Pringles and sprouts topped with mince pies and, for dessert, Bounty Celebrations and Baileys with a stuffing jus.

Amanda (@Pandamoanimum), Twitter, 2021-12-29.

December 29, 2023

Rubaboo – Pemmican Stew of Canadian Mounties

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

Tasting History with Max Miller
Published 12 Sept 2023
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December 27, 2023

Eating like a Lighthouse Keeper from the 1800s

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

Tasting History with Max Miller
Published 19 Sep 2023
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QotD: “Healthy eating” after the holidays

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

Day 1 of healthy eating
So good to be eating healthily again. I feel fitter and better in myself already

Day 2 of healthy eating
I miss cheese so much I want to cry. I’ve forgotten the taste of chocolate. Vegetables taste of sadness and resentment. I’ve never known such misery

Amanda (Pandamoanimum), Twitter, 2022-01-04.

December 25, 2023

Homemade Eggnog Recipe – How to Make Classic Christmas Eggnog

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

Food Wishes
Published 22 Dec 2015

Learn how to make Homemade Eggnog!

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.

I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don’t want to read. The homemade stuff I’ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.

Go to http://foodwishes.blogspot.com/2015/1… for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Classic Christmas Eggnog recipe.

December 23, 2023

Ribbon Candy for Christmas at Lofty Pursuits

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

Lofty Pursuits
Published 19 Dec 2016

Public displays of Confection use a very old ribbon candy machine to finally make some nice ribbon candy just before Christmas 2016. This batch was cherry, but we’ve made tutti frutti, and peppermint too. Lofty Pursuits makes candy on equipment made from the late 1800’s until the modern day. We concentrate on finding and restoring old candy equipment and re-learning the dying art of hard candy making.

http://www.pd.net to see the candy we sell.

December 22, 2023

Roast Smoked Goose – A Christmas Goose Special

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

Food Wishes
Published 8 Dec 2011

Learn how to make a Roast Smoked Goose Recipe!

Visit http://foodwishes.blogspot.com/2011/1… for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Christmas Roast Smoked Goose Recipe!

December 21, 2023

9 Ways to Slice a Pineapple

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

You Suck At Cooking
Published 6 Sept 2023

There are many ways to cut a pineapple, but only nine of these are officially supported by the Pineapple Slicers Association of The World. None of those methods are depicted here.
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December 20, 2023

Eat Like a Medieval Nun – Hildegard of Bingen’s Cookies of Joy

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

Tasting History with Max Miller
Published 5 Sept 2023
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December 16, 2023

QotD: British meals – potatoes

Filed under: Britain, Food, History, WW2 — Tags: , — Nicholas @ 01:00

It is necessary here to say something about the specifically British ways of cooking potatoes. Roast meat is always served with potatoes “cooked under the joint”, which is probably the best of all ways of cooking them. The potatoes are peeled and placed in the pan all round the roasting meat, so that they absorb its juices and then become delightfully browned and crisp all over. Another method is to bake them whole in their jackets, after which they are cut open and a dab of butter is placed in the middle. In the North of England delicious potato cakes are made of mashed potatoes and flour: these are rolled out into small round pancakes which are baked on a griddle and then spread with butter. New potatoes are generally boiled in water containing a few leaves of mint and served with melted butter poured over them.

George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)

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