Quotulatiousness

January 4, 2025

More on the “Boomers and Year Zero” thing

Filed under: Food, Media, Politics, USA — Tags: , , , , , — Nicholas @ 03:00

I sent the link I posted yesterday to Severian and asked for his reaction, saying that “Eric is three years older than me, so I’m on a cultural time-delay both for that and for not being American, but I still felt he was much more right than wrong here”. Sev’s thoughts as posted at FQ in the weekly mailbag post:

The upshot is that it isn’t the Boomers’ fault — they got tricked into it by Marxists, for whatever value of “it” is foremost in your mind, every time you’re tempted to say “OK, Boomer.”

I largely agree, with the caveat that “tricked” is a bit strong. There were conscious, indeed State-directed, attempts at outright cultural subversion — Raymond cites Yuri Bezmenov, and we’re all familiar with that. But there’s a limit to how much damage that kind of thing can do. What mostly happened, I think, circles back to that “excess calories” bit, above. That’s overly reductive — it’s a springboard for discussion, not a categorical statement — but the fact is, you need a certain baseline of physical security before Chesterton’s Fence becomes a thing. Or, as Confucius (or whoever) said, “The man with an empty belly has one problem, but the man with a full belly has a thousand”.

By 1960, at least in AINO, you had a critical mass of people who had never gone to bed hungry. Ever. And so it never crossed their minds that “going to bed hungry” is a thing people have to worry about. That had profound effects, that we’re still working through. It was never the case, ever, in the entire history of mankind, that the average person didn’t have to put some thought into where his next meal was coming from.

The entire human organism — physically, mentally, culturally — is oriented around the problem of caloric supply. Again, I acknowledge that’s overly reductive, but roll with me here: Our biochemistry has been profoundly fucked up by high fructose corn syrup, for the simple reason that a teaspoon of that shit has more, and more highly bioavailable, energy than an entire feast for our Paleolithic ancestors. At the risk of looking like a fool for using an engineering, especially an automotive, metaphor with this crowd, it’s like trying to run rocket fuel through a Model T.

You cannot blame the Boomers for fumbling a situation that has never before been seen, in the history of mankind.

And it’s even hard to blame them for not getting it, even now. One’s mental habits ossify, like one’s tastes, sometime in one’s twenties. It is very, very hard to break the conditioning of a lifetime, and it gets exponentially harder the older you get. I myself thought Ace of Normies was just crazy edgy — how can that maniac say these things?!? — when I first started reading him …

… back around 2004. That’s because I was in my 30s, which means my worldview was stuck a decade earlier. Even now, all my go-to cultural touchpoints are in the 1990s — Alanis, obviously, but pretty much all of them; the 21st century might as well not exist for me, culturally, if you go just by what I’ve written here. Which means that my own worldview tends to be kinda Boomerish, thanks to that weird telescoping effect TV had on the culture. The Boomers grew up watching TV, and then they made TV, such that you can ask anyone who was there — your typical college campus in 1994 was all but indistinguishable from a “liberal” campus in 1968 (your typical college campus in 1968 would’ve had sex-segregated dorms, a whole bunch of “married student housing”, and so on).

I got over it, obviously — and just as obviously tend to go a little overboard with my getting over it — but it takes tremendous effort. As I like to say, the Red Pill is really a suppository, usually administered by jackhammer. To expect a Donald Trump (born 1946), to say nothing of a million lesser lights, to fundamentally grok that it’s not 1968 anymore, is asking an awful lot. It is what it is.

January 3, 2025

5 Ways to Pesto Eggs – You Suck at Cooking (episode 174)

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

You Suck At Cooking
Published 10 Sept 2024

Pesto. Fried eggs. Eggs coquette. Breakfast pasta. A little something for everyone to hate.

Book: http://yousuckatcooking.com or wherever you get books

Recipe

Combine eggs and pesto

January 1, 2025

3,500 Years of Hangover Cures – Kishkiyya from Baghdad

Filed under: Food, History, Middle East — Tags: , , , , — Nicholas @ 06:00

Tasting History with Max Miller
Published 31 Dec 2024

A slightly sour lamb stew with herbs, chickpeas, and fat, eaten as a hangover cure in 10th century Baghdad

City/Region: Baghdad
Time Period: 10th Century

Where there are hangovers, there are hangover cures. Throughout history they’ve varied from having a good wash, drinking lemonade while drinking alcohol, and the dubious prairie oyster. This stew is kind of like 10th century Baghdad’s version of my favorite hangover food: a greasy burger and fries.

Fatty lamb is stewed with kishka (a dried yogurt-like dairy product), verjuice, chickpeas, herbs, and greens, along with some olive oil just to make sure there’s enough grease involved. It doesn’t look all that pretty, but it tastes good. It’s complex and layered, with each flavor following the last, and the variety of textures is wonderful.

    Wash 3 ratls meat and put it in a pot. Add ½ ratl chopped onion, ¼ ratl fresh herbs, a handful of chickpeas, 1 piece galangal, and ¼ ratl olive oil. Pour water to submerge the ingredients in the pot. Let the pot cook until meat is almost done. Add any of the seasonal green vegetables and a little chard. When everything in the pot is cooked, add 3 pieces of sour kishk, and ½ ratl kishk of Albu-Sahar, Mawsili, or Bahaki. Pound them into fine powder and dissolve them in 1 ratl (2 cups) ma’hisrim (juice of unripe sour grapes).

    When kishk is done, add 2 dirhams (6 grams) cumin and an equal amount of cassia. Add a handful of finely chopped onion. Do not stir the pot. When the onion cooks and falls apart, add to the pot 2 danaqs (1 gram) cloves and a similar amount of spikenard.

    Stop fueling the fire, let the pot simmer and rest on the remaining heat then take it down, God willing.
    Kitāb al-Tabīkh by ibn Sayyār al-Warrāq, 10th Century, translation from Annals of the Caliph’s Kitchen by Nawal Nasrallah

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December 30, 2024

What was a Viking Funeral really like?

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

Tasting History with Max Miller
Published 20 Aug 2024

Multigrain flatbread strung on a metal ring in the style of findings at Viking funeral sites

City/Region: Various Viking Sites
Time Period: 9th-11th Centuries

While there is evidence of bread being laid beside the dead during Viking funerals, we have no written recipe. Analysis of the ingredients of fragments from various Viking funeral sites shows that there was no one way of making funeral bread, so you can either follow my recipe or make up your own using a combination of barley, oat, wheat, rye, peas, flaxseeds, water, milk, butter, whey, and blood. Any version is just as likely as being accurate as another.

In my version, the mix of rye, whole wheat, and oat flour bring more complexity and depth to an otherwise very pita-like flatbread. You could cook the bread longer to get a drier, more cracker-like bread, and I think that they would be great with butter (a period-accurate accompaniment).
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December 27, 2024

QotD: Adapting to “permanent” food surpluses

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

We late-20th century Westerners are the only humans, in the entire history of our species, to have achieved permanent, society-wide caloric surplus. I’m well aware that it’s not actually permanent — it is, in fact, quite precarious, as the oddly-empty shelves at the local supermarket can confirm — but we have adapted as if it is. And I do mean adapted, in the full evolutionary sense — evolution is copious, local, and recent. Just as it doesn’t take more than a few generations of selective breeding to create an entire new breed of dog, so the human organism is fundamentally, physically different now than it was even a century ago.

More to the point, this is a testable hypothesis. I’m a history guy, obviously, not a biologist, but you don’t need to be a STEM PhD to see it. All our physical structures still look the same in 2021 as they did in 1901, but our biochemistry is far different. Just to take two obvious — and obviously detrimental — examples, we are awash in insulin and estrogen. Time warp in a laboring man from 1901 and feed him a modern “diet” for a week; the insulinemic effects of all that corn syrup etc. would put him in a coma. Even if he didn’t, the knock-on effect of all that insulin — greatly ramped-up estrogen — would deprive him of a lot of his physical strength, not to mention radically alter his mood, etc.

Severian, “The Experiment”, Founding Questions, 2021-09-25.

December 25, 2024

James Lileks on Christmas traditions

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

My family doesn’t have a lot of traditions that have carried on, although we do still do our big family get-together at our house on Christmas Eve, so I guess that counts. Here’s James Lileks‘ take on the tradition question at this festive time of the year:

Christmas gifts under the tree.
Photo by Kelvin Kay via Wikimedia Commons.

There are two views of Christmas traditions.

1. They are the jewels of the past, polished by time, handed down from loving ancestors whose memory we e’er keep warm and and alive when we do as they did, eat as they ate, and raise our new wine in the glasses of yore. Thus do civilizations maintain, and remember.

2. Traditions are the cold hands of the dead past punching through the coffin-lid of yesteryear and bursting up through the loam to reach out and smother the newborn ideas of today, because that’s not how Grandma did it.

I’m very much in the first camp, stamping around like Tevye in the opening number of Fiddler on the Roof. But I share his perplexity some times. Why do we do this? I don’t know. I don’t know why we always had Swedish Meatballs on Christmas Eve. Perhaps that was Grandpa’s favorite, and my Mom made it after he passed to remind herself of him. If so, cool; my daughter, who never met the old man, experiences a little of the remarkable old farmer – especially since I insist that she wash it down with a warmish Grain Belt and smoke an Old Gold afterwards.

“But I don’t want to! They smell and they make me cough!”

“It’s tradition. Your grandfather would be delighted to know you enjoy the rich, apple-fresh flavor of an Old Gold.”

Ahhhh, kids, it’s hard to get them interested in history. Even harder to get them to knock the ash in the coffee-cup saucer. My point is that we are not having Swedish Meatballs this year, because Daughter wants to make some German dish. It’s a roll of pounded meat layered with mustard and pickles. (Not to be confused with the German meal of mustard and pickles wrapped up in hammered meat; that one has more syllables.) I have never been impressed with German food, but this dish has the promise to provide a piquancy missing in Swedish meatballs, which seem like something that answers the question “what if the telephone dial tone was a flavor?”

December 24, 2024

David Friedman on elegant solutions to problems

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

Sometimes the solution to a problem is obvious … at least once someone else has pointed it out:

Recently, when writing a check, it occurred to me that requiring the amount to be given separately in both words and number was a simple and ingenious solution to the problem of reducing error. It is possible, if your handwriting is as sloppy as mine, to write a letter or number that can be misread as a different letter or number. If redundancy consisted of writing the amount of the check twice as numbers or twice as words the same error could appear in both versions. It is a great deal less likely to make two errors, one in letters and one in numbers, that happen to produce the same mistaken result. It reduces the risk of fraud as well, for a similar reason.

That is one example of a simple and elegant solution to a problem, so simple that until today it had never occurred to me to wonder why checks were written that way. Another example of the same pattern is a nurse or pharmacist checking both your name and date of birth to confirm your identity.1

That started me thinking about other examples:

The design of rubber spatulas, one bottom corner a right angle, the other a quarter circle. One of the uses of the device is to scrape up the contents of containers, jars and bowls and such. Some containers have curved bottoms, some flat bottoms at a right angle to the wall. The standard design fits both.

Manhole covers are round because it is the one simple shape such that there is no way of turning it that lets it fall through the hole it fits over.

Consider an analog meter with a needle and a scale behind it. If you read it at a slight angle you get the reading a little high or low. Add a section of mirror behind the needle and line up the image behind the needle. Problem solved.

If you try to turn a small screw with a large screwdriver it doesn’t fit into the slot. Turning a large screw with a small screwdriver isn’t always impossible but if the screw is at all tight you are likely to damage the screwdriver doing it. The solution is the Phillips screwdriver. The tip of a large Phillips screwdriver is identical to a smaller one so can be used on a range of screw sizes.2

Ziplock bags have been around since the sixties. Inventing them was not simple but a new application is: packaging that consists of a sealed plastic bag with a Ziplock below the seal. After you cut open the bag you can use the ziplock to keep the contents from spilling or drying. I do not know how recent an innovation it is but I cannot recall an example from more than a decade ago.


    1. This one and some of the others were suggested by posters on the web forum Data Secrets Lox.

    2. I am told that the solution is not perfect, doesn’t work for very small screws, which require a smaller size of driver.

Victorian Mincemeat With Actual Meat

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

Tasting History with Max Miller
Published 14 Dec 2021

Mincemeat pies from back when there was still meat in the filling

City/Region: England
Time Period: 1845

CORRECTION: I said/wrote “1 heaping cup of sugar” but it should be a heaping 1/2 cup. Though more sugar won’t be a bad thing.

Medieval mincemeat pies were about 90% meat and only about 10% fruit. These original mincemeat pies were a way to preserve meat for the winter, but as time went on, the amount of meat went down and the amount of fruit went up until we get a full-fledged dessert with no meat like you usually find today.

This Victorian recipe strikes a nice balance by having some meat, but certainly not the 90% of ye olden days. These pies are so much better than the ones you get at the store. The spices are warm and remind me of Christmas and the lemon brightens it up. Everything is soft, but the pieces stay individual, not all one gloopy mass. At the very end, you get a bit of meatiness, but it’s still sweet and very much a dessert.

    Mincemeat
    (Author’s Receipt)
    To one pound of an unsalted ox-tongue, or inside of roasted sirloin, … add two pounds of fine stoned raisins, two of beef kidney-suet, two pounds and a half of currants, … two of good apples, two and a half of fine Lisbon sugar, from half to a whole pound of candied peel, … the grated rinds of two large lemons, and two more boiled quite tender, and chopped up entirely, with the exception of the pips, two small nutmegs, half an ounce of salt, a large teaspoonful of pounded mace, rather more of ginger in powder, half a pint of brandy, and as much good sherry or Madeira. Mince these ingredients separately, and mix the others all well before the brandy and the wine are added …

    Modern Cookery for Private Families by Eliza Acton, 1845

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December 23, 2024

How to Make Christmas Pudding – The Victorian Way

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

English Heritage
Published 23 Nov 2018

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖

Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from Modern Cookery by Eliza Acton, who is understood to have been the first person to call it “Christmas Pudding”.

Plan a visit to Mrs Crocombe’s kitchen: http://bit.ly/2BtBzoO

Discover the history of Christmas pudding: http://bit.ly/2Bu2WyS
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December 22, 2024

Chocolate Bark – Holiday Gift Idea – Food Wishes

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

Food Wishes
Published 15 Dec 2017

Learn how to make Chocolate Bark! This easy recipe is perfect for enjoying yourself, or to use as an edible holiday gift. Visit https://foodwishes.blogspot.com/2017/… for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Chocolate Bark recipe!

In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified technique for tempering chocolate without a thermometer. It sounded too good to be true, but worked fairly well, which is the problem. Is fairly good, okay?

Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.

Using this method, you will get close to properly tempered chocolate, and you might get lucky, and actually end up with perfectly tempered chocolate, but in hindsight, since using a thermometer isn’t really hard, and the extra steps required not that strenuous, I’ll probably just do it the right way next time.

December 21, 2024

Alton’s Eggnog | Food Network

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

Food Network
Published 1 Dec 2014

Alton’s making eggnog, the drink that thinks it’s a custard pie.

Get the recipe: http://www.foodnetwork.com/recipes/al…
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December 20, 2024

The Murder of Egypt’s Forgotten Queen – Shajar al-Durr & Om Ali

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

Tasting History with Max Miller
Published Aug 13, 2024

The national dessert of Egypt: bread pudding made from crisp flatbread, pistachios, almonds, sultanas, spices, and rose water

City/Region: Egypt | Baghdad
Time Period: 10th-13th Centuries

Om Ali is the national dessert of Egypt, and its roots go back at least to the 10th century, when we get the base recipe for my version. I took inspiration from other medieval recipes and added the nuts, sultanas, and spices, though they would also use ingredients like camphor, chicken, poppyseeds, and musk.

I really like the flavors, and the dish is sweet without being too sweet, but the bread gives it a kind of noodle-like texture which is a bit odd. Modern versions often use dry croissants, so I won’t judge if you use them or something like phyllo or puff pastry in place of the homemade roqaq.

    Take semolina or white bread and soak it in milk until saturated. Then, take half a pound of sugar, or as much as is needed for the amount of bread, crush it, and mix it with the bread. Then, take a clean and shallow pot … add the soaked bread, milk, and sugar … Return the pot to slow burning coals. When the filling is cooked and set, remove the pot from the fire, turn it out onto a wide bowl and serve, God willing.
    Kitab al-Tabikh by Ibn Sayyar al-Warraq, 10th Century

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December 15, 2024

Cooking on the American Homefront During WWII

Filed under: Food, History, USA, WW2 — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published Aug 6, 2024

T-bone shaped seasoned ground beef with Wheaties

City/Region: United States of America
Time Period: 1943

Rationing didn’t begin in the United States until May 1942, and in order to buy certain foods, you used a combination of stamps and money. Better cuts of meat required more stamps, so there came a slew of recipes that either replaced meat, or made lesser cuts seem like better ones, like this recipe.

This “emergency steak” is actually very nice. It’s essentially a kind of meatloaf, and is surprisingly flavorful given the scant ingredient list. Is it like a T-bone steak? No. Is it tasty? Yes.

    Emergency Steak
    (1 lb.—serves 6)
    Mix …
    1 lb. ground beef or hamburger
    1/2 cup milk
    1 cup WHEATIES
    1 tsp. salt
    1/4 tsp. pepper
    1 tbsp. chopped onion
    Place on pan, pat into T-bone steak shape, 1 in. thick. Broil 8 to 15 min. at 500° (very hot). Turn once.
    Meats … 7
    Your Share by Betty Crocker (General Mills), 1943

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December 4, 2024

The Disturbing Origins of Kellogg’s Corn Flakes

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

Tasting History with Max Miller
Published Jul 30, 2024

A bowl of the original Corn Flakes made with only corn.

City/Region: Battle Creek, Michigan
Time Period: 1895

Dr. John Kellogg was all about health, and when his brother, William (the financial brains of the operation), wanted to add sugar to the very bland original Corn Flakes, he flat out refused. Eventually, William bought the rights to Corn Flakes, changed the recipe, and the rest is history.

I don’t have the industrial rollers that the original recipe for Corn Flakes used, so I made a dough. The flakes turned out nice and crispy, but they are very bland. I would recommend using stone-ground cornmeal and adding some sugar and salt to make the whole process easier and the end product tastier.

    Excerpt from Patent No. 558,393 [for] Flaked Cereals and Process of Preparing Same.
    First. Soak the grain for some hours — say eight to twelve — in water at a temperature which is either between 40° and 60° Fahrenheit or 110° and 140° Fahrenheit, thus securing a preliminary digestion by aid of cerealin, a starch-digesting organic ferment contained in the hull of the grain or just beneath it. The temperature must be either so low or so high as to prevent actual fermentation while promoting the activity of the ferment. This digestion adds to the sweetness and flavor of the product.
    Second. Cook the grain thoroughly. For this purpose it should be boiled in water for about an hour, and if steamed a longer time will be required. My process is distinctive in this step—that is to say, that the cooking is carried to the stage when all the starch is hydrated. If not thus thoroughly cooked, the product is unfit for digestion and practically worthless for immediate consumption.
    Third. After steaming the grain is cooled and partially dried, then passed through cold rollers, from which it is removed by means of carefully-adjusted scrapers. The purpose of this process of rolling is to flatten the grain into extremely thin flakes in the shape of translucent films, whereby the bran covering (or the cellulose portions thereof) is disintegrated or broken into small particles, and the constituents of the grain are made readily accessible to the cooking process to which it is to be subsequently subjected and to the action of the digestive fluids when eaten.
    Fourth. After rolling the compressed grain or flakes having been received upon suitable trays is subjected to a steaming process, whereby it is thoroughly cooked and is then baked or roasted in an oven until dry and crisp.
    — John Harvey Kellogg. United States Patent Office, 1895

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November 28, 2024

A thought about “Second Thanksgiving”

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

Real Thanksgiving happened over a month ago, but our American friends constantly mis-read the calendar and schedule their event near the end of November instead. Just another one of those minor differences between the two countries, I guess. One thing that is similar, regardless of the month the holiday is celebrated, is the eternal Thanksgiving dilemma: is it best to be a host or a guest?

I don’t know what’s better: hosting Thanksgiving, or being a guest. And I don’t know which is worst, either. Each has its perils and pleasures.

Hosting: it’s so draining, so exhausting. I mean, watching your wife work so hard, it just takes it right out of you. Kidding: I help as best as I can, but it’s with the non-food jobs. My Thanksgiving culinary skills are limited to spanking the cranberry cylinder out of its can. I do the Cleaning. I make sure the wine glasses out, and the right ones — can’t have people drinking red out of white glasses, or the world as we know it would come to an end. I get the water pitcher down from the top shelf. No, not that one, the good one. The other good one. I vacuum and dust, in case guests want to push the piano away from the wall and check out our housekeeping.

[…]

Being a guest is hard because you just sit and wait and talk, and periodically say “anything I can do?” No. There is nothing you can do. So you drift to the living room where the kids are playing – all these small children, where did they come from? Just a few years ago their Mom or Dad was at your house at the kid’s table. And now they’ve reproduced. Hey, there’s football! You sit with the other guys and share the overhanging cloud of guilt — the womenfolk are doing everything, and you’re in here watching the Lions (why is it always the Lions). Occasionally one of the sisters or daughters who’s not doing anything at the moment wanders in and requests that someone explain football to her, and then she picks a team and gets excited when a player makes a great catch. Then she goes back to the kitchen and will not think about football for another year.

If I had to choose, I’d host, rather than be a guest. For some odd reason my wife at this point in life probably thinks the obverse. But I’ve noted over the years that even if you’re a guest at a family member’s thanksgiving, all the women end up in the kitchen anyway, talking amongst themselves about mysteries no man will ever know.

There’s a third option between guesting and hosting. For a few years we drove up to Fargo and had Thanksgiving Buffet at the Holiday Inn. Nothing to clean up. Turkey galore and unstinting stuffing. The hall was loud with communal consumption, and that somehow felt marvelously America. When you were done you just … got up and walked away and left the dishes where they were. Nothing more to do but digest, which brings an entirely new quality to the idea of gratitude.

Anyway: Happy Thanksgiving, be you guest or host. Here’s to lumpy potatoes and slabs of noble fowl. Gratitude is one of those things we figure we’ll get around to, and it’s marvelous to have a day where it’s absolutely required.

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