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 15, 2022
QotD: Pecan pie
February 28, 2022
The History of Pecan Pie
Tasting History with Max Miller
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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
Tasting History with Max Miller
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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
Tasting History with Max Miller
Published 11 Feb 2022Hayman Sloe Gin: https://bit.ly/maxbottlescollection
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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.
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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
Tasting History with Max Miller
Published 16 Feb 2021For information on Svensk Hyllningsfest in Lindsborg, KS, visit https://www.visitlindsborg.com/
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Subtitles: Jose Mendoza
#tastinghistory #semlor #semla #fattuesday
February 1, 2022
Ancient Nian Gao | Lunar New Year Cake
Tasting History with Max Miller
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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
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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
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January 5, 2022
Spartan BLACK BROTH | Melas Zomos
Tasting History with Max Miller
Published 6 Oct 2020If 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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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 OnionMETHOD
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
January 1, 2022
A 4000 Year Old Recipe for the Babylonian New Year
Tasting History with Max Miller
Published 29 Dec 2020Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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https://www.academia.edu/40639453/Foo…
Gojko Barjamovic: https://nelc.fas.harvard.edu/people/g…
Myths from Mesopotamia translated by Stephanie Dalley: https://amzn.to/2Kvzr7b
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Editor: WarwicSN – https://www.youtube.com/WarwicSN
Subtitles: Jose MendozaDISH NAME
ORIGINAL c.1740BC RECIPE (From The Yale Babylonian Tablets)
Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi.Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro.
MODERN RECIPE
INGREDIENTS
– 1lb (450g) Leg of Lamb Chopped into bite size pieces.
– 3-4 Tablespoon Oil or Rendered Fat
– 1 ½ teaspoons Salt
– 2 Cups (475ml) Water
– 12 oz (350ml) Beer – (A sour beer and German Weissbier are recommended, but any non-hoppy beer will suffice)
– 1 Large Onion Chopped
– 2 Cups Arugula Chopped
– 3/4 Cup Cilantro Chopped
– 2 Teaspoons Cumin Seeds crushed
– 2 Large Beets (approx. 4 cups) Chopped
– 1 Large Leek Minced
– 3 cloves Garlic,
– 1 Tablespoon Dry Coriander Seeds
– Additional Chopped Cilantro for garnish
– Samidu* (Something akin to 1 Persian Shallot)
– Suhutinnu* (Something akin to Egyptian Leek for garnish)
*These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities)METHOD
1. Add the oil/fat to a large pot and set over high heat. Sear the lamb for several minutes in the oil until lightly browned.
2. Add the onions and let cook for 5 minutes, then add the beets and let cook for 5 minutes. Then add the salt, beer, arugula, cilantro, samidu (shallot) and cumin and bring to a boil. Mash the garlic into a paste and mix with the leek, then add to the pot.
3. Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking.
4. Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek)PHOTO CREDITS
Crocus: By Safa.daneshvar – Own work, CC BY-SA 3.0, http://bit.ly/3hfNN7F
Statue of Nabu: By Osama Shukir Muhammed Amin FRCP(Glasg) – Own work, CC BY-SA 4.0, http://bit.ly/2KodVkV
Temple of Nabu at Borsippa: Osama Shukir Muhammed Amin FRCP(Glasg), CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Ishtar Gate: Joyofmuseums, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
King Marduk-zakir-shumi: By Osama Shukir Muhammed Amin FRCP(Glasg)Throne Dais of Shalmaneser III at the Iraq Museum.jpg, CC BY 4.0, http://bit.ly/3nMw22j#tastinghistory #babylon #akitu
December 31, 2021
Hogmanay Shortbread from 1779
Tasting History with Max Miller
Published 28 Dec 2021Use my exclusive link here https://cen.yt/TastingHistory5 to get $15 off your first three bags.
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Subtitles: Jose Mendoza | IG @ worldagainstjose
PHOTO CREDITS
Shortbread fingers: Dave Souza – Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index…
Black Bun: IMBJR, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia CommonsMUSIC CREDIT
“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 #hogmanay #shortbread
December 27, 2021
Celebrating Saturnalia with Cato’s Globi
Tasting History with Max Miller
Published 15 Dec 2020Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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De Agricultura by Cato the Elder: https://amzn.to/3qxL5P5
Saturnalia by Macrobius: https://amzn.to/39N6Pkb
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**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.Subtitles: Jose Mendoza
GLOBI
ORIGINAL 2ND CENTURY BC RECIPE (From De Agricultura by Cato the Elder)
Globi to be made thus: Mix the cheese and spelt in the same way. Make as many as desired. Pour fat into a hot copper vessel, and fry one or two at a time, turning them frequently with two sticks, and remove when done. Coat with honey, sprinkle with poppy-seeds, and serve.MODERN RECIPE
INGREDIENTS
– 1 Cup (240g) Ricotta Cheese
– 1 Cup and 1 tablespoon (120g) Spelt, Durum or other whole grain flour
– 1 Quart (1 L) of fat or oil
– 1/3 Cup (80ml) Honey
– Poppy SeedsMETHOD
1. Mix the cheese and flour in a large bowl, then form it into balls about 1 inch across. This recipe should make 12-15 balls.
2. Heat the oil over a high heat until it reaches 350°F (175°C). Turn heat to medium and fry two to three balls at a time, turning every 10 to 15 seconds with tongs. At 60 seconds, begin to check the color; once they are a golden brown (60-90 seconds) take them out and set them on a wire rack over paper towels to drain. Repeat until all of the globi are fried.
3. Dip the dried globi in honey (heating the honey can help if it is too thick). Then sprinkle with poppy seeds and serve.PHOTO CREDITS
Saturn: By inconnu – User:Jean-Pol GRANDMONT (2011), CC BY 3.0, https://bit.ly/39OKgLF
A Statue of Chronos: By Rufus46 – Own work, CC BY-SA 3.0, https://bit.ly/3giv9eH
Pileus: By Marie-Lan Nguyen (2009), CC BY 2.5, https://bit.ly/3osYo1l
Roman Collared Slaves: Ashmolean Museum, CC BY-SA 2.0 https://bit.ly/36OoIgz
Candles Oberflacht: Landesmuseum Württemberg, CC BY-SA 3.0 https://bit.ly/2Lf9yZp
Roman Figurines: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/…#tastinghistory #saturnalia #globi #romancooking
December 22, 2021
Rum Balls Recipe – Christmas Cookie Special! Chocolate Rum Balls
Food Wishes
Published 7 Dec 2011Learn how to make a Chocolate Rum Balls 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 Cookie Special – Chocolate Rum Balls Recipe!
December 21, 2021
Figgy Pudding | A Victorian Christmas Tradition
Tasting History with Max Miller
Published 1 Dec 2020Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Subtitles: Jose Mendoza
DISH NAME
ORIGINAL 1845 RECIPE (From Modern Cookery for Private Families)
The Author’s Christmas Pudding.
To three ounces of flour, and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German wine, or punch sauce.MODERN RECIPE
INGREDIENTS
– 3 oz (85g) Flour
– 3 oz (85g) Bread Crumbs
– 6 oz (170g) Beef Suet (Lard or Crisco will work as well)
– 6 oz (170g) stoned Raisins
– 6 oz (170g) Currants
– 4 oz (113g) Minced Apples
– 5 oz (142g) Brown Sugar
– 2 oz (57g) Candied Peel
– ½ teaspoon Nutmeg and mace
– A few grains of Salt
– 3 oz (88ml) Brandy
– 3 EggsMETHOD
1. Boil the pudding cloth for 20 minutes. Then carefully remove it from the pot and lay it out flat. Spread suet, lard or butter across it and rub in a liberal amount of flour.
2. Combine all ingredients in a large bowl and mix. Then form into a ball and place in the middle of the pudding cloth. Gathering the cloth tightly around it, twist the cloth at the “neck” then wrap it with a string several times and tie tightly around it.
3. Boil a large pot of water with an upside down plate on the bottom of the pot. Set the pudding in the boiling water and let boil for 3 1/2 hours. Check often and add more boiling water when necessary.
4. Remove pudding from the water and allow to dry before unwrapping. This can be served right away or aged for several weeks/months.Punch sauce for Sweet Puddings
This may be served with custard, plain bread, and plum-puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.
– 2oz Sugar
– ¼ pint Water
– Lemon & Orange Rind
– 1 ½ oz Butter
– 1 Teaspoon Flour
– ½ Wineglassful Brandy
– ½ Wineglassful White Wine
– ⅔ Wineglassful Rum
– Orange & Lemon JuiceMUSIC CREDITS
“We Wish You a Merry Christmas” by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Artist: http://www.twinmusicom.org/“Angels We Have Heard – Christmas” 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/“Rondo for harp” – Mike Harper
#tastinghistory #christmaspudding #figgypudding
November 27, 2021
Making a Medieval TART DE BRY (Brie Tart) | Brie: The King of Cheese
Tasting History with Max Miller
Published 28 Apr 2020This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 – 1400). Its flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.
Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Follow Tasting History with Max Miller:
Instagram: https://www.instagram.com/tastinghist…
Twitter: https://twitter.com/TastingHistory1Episodes mentioned in this video:
Medieval Cheesecake (for tart dough) – https://youtu.be/GCCJ2Qpr1nM
Medieval Cheese (for straining cheese) – https://youtu.be/vlQZ3NPnoLk
Rapé Fig Spread: https://youtu.be/_o7Oq-OjKu8LINK TO INGREDIENTS & TOOLS**
SAFFRON THREADS – https://amzn.to/2yTwoPS
PIE SHIELD – https://amzn.to/2YeTnjh
TART TIN – https://amzn.to/2yPbUrCLINK TO SOURCE:
The Forme of Cury: https://amzn.to/31frAAy**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
TART DE BRY
RECIPE (1390 – The Forme of Cury)
Take a crust ynch depe in a trape. Take yolkes of ayren rawe and chese ruayn and medle it and the yolkes together. And do thereto powdor gynger, sugar, safron and salt. Do it in a trape, bake it, and serve it forth.MODERN RECIPE (Based on Lorna J Sass’s adaptation from To The King’s Taste – https://amzn.to/3bNg2XE)
INGREDIENTS
– 1 pound of Brie cheese, the younger the better
– 6 egg yolks
– ⅛ tsp saffron (about 10 threads ground up)
– ¾ tsp light brown sugar or more if you want a sweeter tart.
– ⅜ teaspoon powdered ginger
– A pinch of salt
– A sprinkle of nutmeg or cinnamon (optional)METHOD
1. Preheat the oven to 425°F / 220°C.
2. Roll out your tart dough to about an ⅛ inch thick and line your tin. Add pie weights and set in the oven to blind bake for 10 minutes. Remove the crust and remove the pie weights. If the bottom of the crust is not fully cooked, return it to the oven without the weights for 5 minutes. Once out of the oven, press down the bottom of the crust if it has risen. Allow crust to cool completely and reduce the oven temperature to 350°F / 175°C.
3. Remove the rind from the brie saving some to the side. Then cut the brie into small pieces and place in a blender with the egg yolks. Blend together. Then add the saffron, brown sugar, ginger, and salt and blend to combine.
4. Place a bit of the rind on the bottom of the tart and add the cheese mixture and smooth the top. If you are using cinnamon or nutmeg, sprinkle a bit on top now.
5. Bake at 350°F / 175°C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature.SOURCES
The Forme of Cury – By Samuel Pegge – https://amzn.to/3cXBycA
To The King’s Taste – Lorna J. Sass – https://amzn.to/3bNg2XE
The Course of History: 10 Meals that Changed the World – https://amzn.to/2yWuIoL
Brie Cheese History – https://www.thespruceeats.com/history…PHOTOS
Abbaye Notre-Dame-de-Jouarre – Fredlesles CC BY-SA (https://creativecommons.org/licenses/…)
By J. Chéreau – Musée de la Révolution française, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
A carriage underside has broken sending the occupants flying Wellcome / CC BY (https://creativecommons.org/licenses/…)
Blue Stilton – Coyau / Wikimedia Commons / CC BY-SA 3.0
Limberger Cheese – Original photo by John Sullivan
Gruyere – © Rolf Krahl / CC BY (https://creativecommons.org/licenses/…)
Stracchino – Cvezzoli / CC BY-SA (https://creativecommons.org/licenses/…)
Brie cheese with fresh thyme on black background – Marco Verch / CC BY-SA 2.0 (https://flickr.com/photos/160866001@N…)#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes
November 7, 2021
Making 400 Year Old Buttered Beere
Tasting History with Max Miller
Published 10 Mar 2020Most people know Butterbeer from the Harry Potter books, but did you know it’s based off an actual drink from Elizabethan England?
In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.
Follow Tasting History with Max Miller here:
Instagram: https://www.instagram.com/tastinghist…
Twitter: https://twitter.com/TastingHistory1LINKS TO INGREDIENTS
DEMERARA SUGAR – https://amzn.to/2W0TZHSBUTTERED BEERE
ORIGINAL RECIPE – The Good Huswifes Handmaide for the Kitchin c.1594 (or 1588)
Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.INGREDIENTS
– 3 Pints (1500ml/48oz) of good quality British Ale
– 1/4 tsp ground ginger
– 1/2 tsp ground cloves
– 1/2 tsp ground nutmeg
– 1/2 lb (225g) demerara or brown sugar
– 5 egg yolks
– 1 stick (113g) unsalted butterMODERN METHOD (Based on an interpretation from https://oakden.co.uk/buttered-beere-1…)
– Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside.
– Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices.
– Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes.
– Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for 5 minutes.
– Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes.
– Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm.
*This can be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk)SOURCE:
https://oakden.co.uk/buttered-beere-1…**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
#butterbeer #butteredbeere #tastinghistory #beer
November 5, 2021
Easy Homemade Chilli Ketchup – Tastes amazing!
ChilliChump
Published 31 Aug 2018In this video I show you my recipe to make your own chilli ketchup! (If you want plain ketchup without the spice then you can leave out the birds eye peppers. At the same time if you want it hotter then add more peppers … or hotter peppers!)
Making your OWN ketchup means you get to control what goes into it … so if you want to reduce the amount of sugar in your diet, but still want to enjoy ketchup, then make your own! Plus this just tastes incredible!
Smoker box: http://geni.us/bbqsmoker
Squeeze Bottles: https://amzn.to/2HOgjyb
Slow Cooker: http://geni.us/slowcook (not the exact one I have, because mine is quite old. But this is a decent one)
Hand blender: http://geni.us/handblendIngredients:
1.2 KG Plum Tomatoes
3 Tins plum tomatoes(or another 1.2KG of fresh plum tomatoes)
6 Jalapenos (4 red, 2 green)
25-30 Birds Eye Chillis
2x Red Onions
8 Cloves of Garlic
Piece of Ginger (a bit smaller than golf ball sized)
Piece of Fresh Fennel (about half a fennel bulb)
3x Celery sticks
1 tbsp Dried Coriander Seeds
1 tbsp Pepper Corns
1.5 tbsp Salt
150g Brown Sugar (or equivalent sweetener)
350ml Red Wine Vinegar
Handful of Fresh Basil
1 litre of water (less if you want this to cook down quicker)————————————————————————
Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country’s Amazon website — As an Amazon Associate I earn from qualifying purchases.
Website – http://www.chillichump.com
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Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
