Quotulatiousness

January 5, 2022

Spartan BLACK BROTH | Melas Zomos

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

Tasting History with Max Miller
Published 6 Oct 2020

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

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

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

**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.

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

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

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

January 1, 2022

A 4000 Year Old Recipe for the Babylonian New Year

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

Tasting History with Max Miller
Published 29 Dec 2020

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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For further reading on these recipes visit: https://www.academia.edu/40639453/Foo…

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Le Creuset Dutch Oven 7.25 qt: https://amzn.to/3mLkWJF

LINKS TO SOURCES**
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
Babylon by Paul Kriwaczek: https://amzn.to/37GJRJT
The Oldest Cuisine in the World by Jean Bottéro: https://amzn.to/2Jf1eIm
The Babylonian Akitu Festival by Svend Aage Pallis: https://amzn.to/2M5hZa7
The Babylonian New Year Festival by Karel Van Der Toorn: https://brill.com/view/book/edcoll/97…

**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.

Editor: WarwicSN – https://www.youtube.com/WarwicSN
Subtitles: Jose Mendoza

DISH 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

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

Tasting History with Max Miller
Published 28 Dec 2021

Use my exclusive link here https://cen.yt/TastingHistory5 to get $15 off your first three bags.

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Send mail to:
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LINKS TO SOURCES**
Cookery, and Pastry, as Taught and Practised by Mrs Maciver by Susanna Maciver: https://amzn.to/3EmSPcm
The Little Book of Hogmanay by Bob Pegg: https://amzn.to/30RAmqO

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose

PHOTO CREDITS
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 Commons

MUSIC 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

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 15 Dec 2020

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Safflower Oil: https://amzn.to/39Lcsiz
Spelt Flour: https://amzn.to/3ggzPBO
Poppy Seeds: https://amzn.to/37DyG3q
Pokemon plushie: www.pokemoncenter.com

LINKS TO SOURCES**
De Agricultura by Cato the Elder: https://amzn.to/3qxL5P5
Saturnalia by Macrobius: https://amzn.to/39N6Pkb
The Twelve Ceasars by Seutonius: https://amzn.to/39MQBat
**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 Seeds

METHOD
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

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

Food Wishes
Published 7 Dec 2011

Learn 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

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

Tasting History with Max Miller
Published 1 Dec 2020

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Pudding Cloth: https://amzn.to/3nFIvnX
Beef Suet: https://amzn.to/3pN4Xx9
Currants: https://amzn.to/36Rh5oj

LINKS TO SOURCES**
Modern Cookery by Eliza Acton: https://amzn.to/2HlVCLA
A Christmas Carol: https://amzn.to/3kNguJp
The Battle for Christmas by Stephen Nissenbaum: https://amzn.to/3kQZ7aq
Household Words: A Weekly Journal, Vol 2 – https://bit.ly/2IuJ2Ke
Good Housekeeping, Volumes 5-6: https://bit.ly/32F2SJS

**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

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 Eggs

METHOD
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 Juice

MUSIC 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

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

Tasting History with Max Miller
Published 28 Apr 2020

This 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

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Episodes 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-OjKu8

LINK TO INGREDIENTS & TOOLS**
SAFFRON THREADS – https://amzn.to/2yTwoPS
PIE SHIELD – https://amzn.to/2YeTnjh
TART TIN – https://amzn.to/2yPbUrC

LINK 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

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

Tasting History with Max Miller
Published 10 Mar 2020

Most 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…
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LINKS TO INGREDIENTS
DEMERARA SUGAR – https://amzn.to/2W0TZHS

BUTTERED 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 butter

MODERN 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!

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

ChilliChump
Published 31 Aug 2018

In 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/handblend

Ingredients:
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)

————————————————————————

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November 3, 2021

1915 Yorkshire Parkin for Bonfire Night

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

Tasting History with Max Miller
Published 2 Nov 2021

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Golden Syrup: https://amzn.to/3jPzhWR

LINKS TO SOURCES**
Pot-Luck by May Byron: https://amzn.to/3ExpRHs
Parkin by Anne Fencott: https://www.fencott.com/FencottBooks/…

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO CREDITS
Lewes Guy Fawkes Night: Peter Trimming
Andy Beecroft / Filey Brigg at low tide

#tastinghistory #GuyFawkes #Bonfirenight

October 31, 2021

Soul Cakes & Trick-or-Treating

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

Tasting History with Max Miller
Published 30 Oct 2020

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KitchenAid Stand Mixer: https://amzn.to/37hsboA

LINKS TO SOURCES**
The Customs and Traditions of Wales by Trefor Owen: https://amzn.to/37gi6bt
The Book of Hallowe’en by Ruth Eda Kelley: https://amzn.to/3dDb41i
Trick or Treat: A History of Halloween by Lisa Morton: https://amzn.to/348t0xQ

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Editor: WarwicSN – https://www.youtube.com/WarwicSN

SOUL CAKES
ORIGINAL 16TH CENTURY RECIPE (From Elinor Fettiplace’s Receipt Book)
To make Cakes
Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.

MODERN RECIPE
INGREDIENTS
– ½ Cup Lukewarm Ale (Below 100°F/38°C)
– 1 Teaspoon Yeast
– 3 Cups (360g) Flour
– ½ Cup (100g) Sugar
– 4 Tablespoons Butter Softened
– ½ Teaspoon Salt (if you’re using unsalted butter)
– ¼ Teaspoon Nutmeg
– ¼ Teaspoon Clove
– ¼ Teaspoon Mace
– ⅓ Cup Sack or Sherry
– 1/4 Teaspoon Saffron Threads (optional)
– 3/4 Cup Dried Fruit, plus more for decoration. (Optional)
– 1 Egg for Egg Wash (Optional)

METHOD
1. Create an “ale barm” by mixing the yeast with the lukewarm ale and letting sit for 10 minutes. If you are using saffron, mix that into the sherry and let steep.
2. In a large bowl, mix the flour, sugar, salt, nutmeg, clove, and mace together. Add the yeasted ale and work it in. Then work in the softened butter and the sack with saffron along with any fruit you are using. Mix until everything the dough comes together, then knead for 5 – 12 minutes. The longer you knead, the more bread-like the cakes will be, but the more they will rise.
3. Allow dough to rise for 1 hour (it will likely not double in size), then punch the dough down and form into small cakes. Cover and allow the cakes to rise for another 20 minutes while you preheat the oven to 400°F/200°C.
4. When the cakes have puffed up, add the optional egg wash and/or additional fruit, or form a cross on the top of each cake using the back of a knife (do not cut the cross in). Then back fro 20 minutes. When baked, allow to cool before serving.

#tastinghistory #halloween #soulcakes

October 23, 2021

QotD: Patum Peperium, the Gentleman’s Relish

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

… a word of warning, Gentleman’s Relish is an acquired taste. One look at the sludgy paste is enough to deter many. And then there is its pungent smell. Brave men have been known to blanch at it. Yet, once these initial reservations are overcome, you will discover a delicate paste that rivals Marmite in its deliciousness.

Opinions differ as to how and when you should eat Gentleman’s Relish. According to the Ritz, breakfast is the time to enjoy its piquant flavour, preferably on thinly sliced, brown toast. I prefer to eat it for tea, on white toast with a little mustard and cress. Mrs Beeton suggests that anchovy paste is usually spread on toast as “an excellent bonne bouche which enables gentlemen at wine-parties to enjoy their port with redoubled gusto”.

It was originally created in 1828 by John Osborn, an English provision merchant in Paris. Like any good marketing man, he created a grandiose name from a fictitious fudge of Latin and Greek implying pepper paste, to tempt his fashion-conscious customers into buying it. It only became known as Gentleman’s Relish once his son brought the business to London. According to Elsenham, its current manufacturer, it is still made according to the original recipe. It imports the finest Spanish anchovy fillets, which have been packed in barrels of salt and left to mature for 18 months. Once suitably fruity, they are rinsed in brine and gently cooked before being cooled and blended with butter and rusk. A secret blend of spices and herbs is then added.

Sybil Kapoor, “Spreading the word”, The Guardian, 2001-02-18.

October 13, 2021

500 Year Old Apple & Cheese Pie

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

Tasting History with Max Miller
Published 12 Oct 2021

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LINKS TO SOURCES**
Apple – A Global History by Erika Janik: https://amzn.to/3COmCui
Diary of Samuel Sewall: https://amzn.to/3AKDj9j
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**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

PHOTOS
Tarte tatin: Loslazos, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons

#tastinghistory #applepie

October 12, 2021

Pesto — You Suck At Cooking, episode 73

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

You Suck At Cooking
Published 28 Mar 2018

The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking

Pesto. It’s the besto.

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2 cups basil
Half cup olive oil
half cup parmesan
couple spoonfuls of pine nuts (you can use walnuts if you want)
a clove or two or garlic
a squeeze of lemon
you can salt it a bit more if the parmesan hasn’t done the trick

October 9, 2021

The London Gin Craze and Beyond

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

Tasting History with Max Miller
Published 26 Jan 2021

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LINKS TO SOURCES**
Gin: The Much-lamented Death of Madam Geneva by Patrick Dillon: https://amzn.to/39VxZU7
Gin: A Global History by Lesley Solmonson: https://amzn.to/3c8sJzc
The Diary of Samuel Pepys: https://amzn.to/391W64u
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Subtitles: Jose Mendoza

MUSIC
“Divertissement” 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 #gin #cocktail #gincraze

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