{"id":72855,"date":"2022-04-07T04:00:58","date_gmt":"2022-04-07T08:00:58","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=72855"},"modified":"2022-04-06T16:48:42","modified_gmt":"2022-04-06T20:48:42","slug":"the-titanics-crew-member-experience","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2022\/04\/07\/the-titanics-crew-member-experience\/","title":{"rendered":"The <em>Titanic<\/em>&#8216;s Crew Member Experience"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/qJ3gqoAaHG8\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished 5 Apr 2022<\/p>\n<p>Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at <a href=\"https:\/\/bit.ly\/32fHZYT\" rel=\"noopener\" target=\"_blank\">https:\/\/bit.ly\/32fHZYT<\/a><\/p>\n<p>Support the Channel with Patreon \u25ba <a href=\"https:\/\/www.patreon.com\/tastinghistory\" rel=\"noopener\" target=\"_blank\">https:\/\/www.patreon.com\/tastinghistory<\/a><br \/>\nMerch \u25ba crowdmade.com\/collections\/tastinghistory<br \/>\nInstagram \u25ba <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbkNmQmRON3hCWTFaaVFYTUpaTy1wNGZBMXYtZ3xBQ3Jtc0ttWWFaNHlxVGxzM1JBMHptNG5PNWE0dFc2d29zMjVvQmR1eG9RcWE3MlhHVEtSODF0SWd4TlgwUV9MSGxYa0ptSl9sOERuc1FiRzBBTkZFMmI1d245WXNFOFV4bTRjTzFlMDRUN0VHd3pycUp6VEhHSQ&#038;q=https%3A%2F%2Fwww.instagram.com%2Ftastinghistorywithmaxmiller%2F\" rel=\"noopener\" target=\"_blank\">https:\/\/www.instagram.com\/tastinghist&#8230;<\/a><br \/>\nTwitter \u25ba <a href=\"https:\/\/twitter.com\/TastingHistory1\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/TastingHistory1<\/a><br \/>\nTiktok \u25ba TastingHistory<br \/>\nReddit \u25ba <a href=\"https:\/\/www.reddit.com\/r\/TastingHistory\/\" rel=\"noopener\" target=\"_blank\">https:\/\/www.reddit.com\/r\/TastingHistory\/<\/a><br \/>\nDiscord \u25ba <a href=\"https:\/\/discord.gg\/d7nbEpy\" rel=\"noopener\" target=\"_blank\">https:\/\/discord.gg\/d7nbEpy<\/a><br \/>\nAmazon Wish List \u25ba <a href=\"https:\/\/amzn.to\/3i0mwGt\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i0mwGt<\/a><\/p>\n<p>Send mail to:<br \/>\nTasting History<br \/>\nPO Box 766<br \/>\nBurbank, CA 91503<\/p>\n<p>LINKS TO INGREDIENTS &#038; EQUIPMENT**<br \/>\nSony Alpha 7C Camera: <a href=\"https:\/\/amzn.to\/2MQbNTK\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/2MQbNTK<\/a><br \/>\nSigma 24-70mm f\/2.8 Lens: <a href=\"https:\/\/amzn.to\/35tjyoW\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/35tjyoW<\/a><br \/>\nBrown Stock: <a href=\"https:\/\/amzn.to\/3K4Prq8\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3K4Prq8<\/a><br \/>\nTarragon Vinegar: <a href=\"https:\/\/amzn.to\/3iV2HBN\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3iV2HBN<\/a><\/p>\n<p>LINKS TO SOURCES**<br \/>\n<em>Guide to the Crew of Titanic<\/em> by G\u00fcnter B\u00e4bler: <a href=\"https:\/\/amzn.to\/3IUiYS8\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3IUiYS8<\/a><br \/>\n<em>Last Dinner on the Titanic<\/em>: <a href=\"https:\/\/amzn.to\/3u8M6RH\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3u8M6RH<\/a><br \/>\n<em>The Last Night on the Titanic<\/em> by Veronica Hinke: <a href=\"https:\/\/amzn.to\/3qUH5tP\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3qUH5tP<\/a><\/p>\n<p>RECIPE<br \/>\nSirloin Steak<br \/>\n1lb small golden potatoes<br \/>\n2 tablespoons clarified butter<br \/>\nBrown Stock: https:\/\/amzn.to\/3K4Prq8<br \/>\n(100ml) White wine<br \/>\n(100ml) Tarragon Vinegar: https:\/\/amzn.to\/3iV2HBN<br \/>\n2 tablespoons chopped Shallots<br \/>\n1 cup (15g) tarragon leaves, roughly chopped<br \/>\n2 teaspoons (2.5g) Whole Peppercorns, roughly pounded<br \/>\nPinch of Salt<br \/>\n3 large Egg yolks<br \/>\n2 \u00bc sticks (250g) Butter<br \/>\n3\/4 tablespoon finely chopped tarragon<br \/>\nPinch of Cayenne<\/p>\n<p>Slowly reduce the brown stock until it coats the back of a spoon. <\/p>\n<p>Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown.<\/p>\n<p>Prepare the <em>B\u00e9arnaise<\/em> sauce using Escoffier&#8217;s recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce.<\/p>\n<p>Escoffier&#8217;s <em>B\u00e9arnaise<\/em>:<br \/>\n<em>Sauce B\u00e9arnaise<\/em><br \/>\n&#8220;Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool.<br \/>\n&#8220;Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.<br \/>\n&#8220;When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and \u00bd tbs chopped chervil.&#8221;<\/p>\n<p>**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.<\/p>\n<p>Subtitles: Jose Mendoza | IG @ worldagainstjose<\/p>\n<p>#tastinghistory #titanic<\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-72857\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2022\/04\/Screenshot-2022-04-07-at-16-46-37-The-Titanic\u2018s-Crew-Member-Experience-Quotulatiousness.png 854w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published 5 Apr 2022 Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https:\/\/bit.ly\/32fHZYT Support the Channel with Patreon \u25ba https:\/\/www.patreon.com\/tastinghistory Merch \u25ba crowdmade.com\/collections\/tastinghistory Instagram \u25ba https:\/\/www.instagram.com\/tastinghist&#8230; Twitter \u25ba https:\/\/twitter.com\/TastingHistory1 Tiktok \u25ba TastingHistory Reddit \u25ba https:\/\/www.reddit.com\/r\/TastingHistory\/ Discord \u25ba [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,74,7],"tags":[1420,1276,1388,61,1442],"class_list":["post-72855","post","type-post","status-publish","format-standard","hentry","category-britain","category-food","category-history","tag-classism","tag-cooking","tag-recipes","tag-ships","tag-tastinghistory"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-iX5","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/72855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=72855"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/72855\/revisions"}],"predecessor-version":[{"id":72858,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/72855\/revisions\/72858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=72855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=72855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=72855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}