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(YouTube)   Beef Stew from 1775. And you thought you had some ancient shiat in the back of your fridge   (youtube.com) divider line
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671 clicks; posted to Food » on 21 Jul 2021 at 5:16 PM (5 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



33 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
5 days ago  
I once had to ask a roommate to dispose of his milk-based lifeform.
 
5 days ago  
Interesting. But I wonder now how the taste of the ingredients changed over the centuries. After all we know that the look and shapes of many fruits and vegetables have changed much, even in recent decades. I'm sure the "standard" taste of this stuff has also changed, not to mention new or vanished varieties which may even have been more popular.

In addition, meanings of words change too. A description of a taste or texture from back then may not be the same idea as we understand today.

Then again, all of this may not matter much.
 
5 days ago  
This guy is one of my favorite things on YouTube. His delivery is laid back and soothing, like if Bob Ross had a cooking show. Townsends has branched out into all kinds of videos about daily life in the time period. They built a clay oven, bricks and a log cabin from scratch. An excellent resource for campfire cooking.
 
5 days ago  

Psychopompous: This guy is one of my favorite things on YouTube. His delivery is laid back and soothing, like if Bob Ross had a cooking show. Townsends has branched out into all kinds of videos about daily life in the time period. They built a clay oven, bricks and a log cabin from scratch. An excellent resource for campfire cooking.


Townsends are awesome relaxing videos Bob Ross is a great comparison. I watch everything he does. Show my kids too some of the videos so they can learn a bit.
 
5 days ago  
The recipe sounds pretty good.

When I was in elementary school, we made hoe cakes from the same era. A little dry. Better than hard tack. Tasty with butter and honey.
 
5 days ago  

turbocucumber: Interesting. But I wonder now how the taste of the ingredients changed over the centuries. After all we know that the look and shapes of many fruits and vegetables have changed much, even in recent decades. I'm sure the "standard" taste of this stuff has also changed, not to mention new or vanished varieties which may even have been more popular.

In addition, meanings of words change too. A description of a taste or texture from back then may not be the same idea as we understand today.

Then again, all of this may not matter much.


we've had some interesting threads about e.g. silphium and what even is it. ditto condiment-antecedents like garum/liquamen. or the bits about remnants of beer or wine in amphorae.

until we get those time travelling alien xenobiologists, the world may never know.

I used to get a lot of that chymisches-hochzeit devolution in my former art-history past life, like, Vermeer paintings ain't exactly supposed to look the way they do.
 
5 days ago  

Ragin' Asian: The recipe sounds pretty good.

When I was in elementary school, we made hoe cakes from the same era. A little dry. Better than hard tack. Tasty with butter and honey.


I farking despise cloves.
 
5 days ago  
Ah, back in an era when you could eat beef and not contribute to destroying the environment.

Reminds me a bit of a goulash, actually.
 
5 days ago  
Dang. I thought it was going to be a Steve1989 vid.
 
5 days ago  
Now I have to find mushroom ketchup.
 
5 days ago  
Mahalo for sharing this subby! I'm going to try it.

Also went on to watch the plum pudding video.....guess I'm going to subscribe to him lol!
 
5 days ago  
I still want to try making Orange Fool, and still laugh about: https://youtu.be/YIi1bjl_iqE
 
5 days ago  
Some pubs in England serve stew that has been made continuously for 100s of years.  They just add more ingredients every day.  Or maybe I am thinking of Irish pubs, because WWII would probably mess that up for the British.
 
4 days ago  

Moniker o' Shame: Some pubs in England serve stew that has been made continuously for 100s of years.  They just add more ingredients every day.  Or maybe I am thinking of Irish pubs, because WWII would probably mess that up for the British.


I've heard that about pot-au-feu before, turns out the generic term is perpetual stew, with that page citing an example from 15th C France that ended with WWII.
 
4 days ago  

Ragin' Asian: The recipe sounds pretty good.

When I was in elementary school, we made hoe cakes from the same era. A little dry. Better than hard tack. Tasty with butter and honey.


"Better than hardtack" is damning with faint praise.
 
4 days ago  

KarmicDisaster: Now I have to find mushroom ketchup.


He has a video on how to make it. I recommend one non-period ingredient - xanthan gum 0.2-0.4% by weight
 
4 days ago  
As it turns out, you can create food from nearly anything.
 
4 days ago  

trekkiecougar: Mahalo for sharing this subby! I'm going to try it.

Also went on to watch the plum pudding video.....guess I'm going to subscribe to him lol!


dude is legendary, simply a joy to watch.
 
4 days ago  
Their recent video on coinage over the centuries was masterfully produced and highly informative. (Can't link the video for some reason.)
 
4 days ago  

Ragin' Asian: The recipe sounds pretty good.

When I was in elementary school, we made hoe cakes from the same era. A little dry. Better than hard tack. Tasty with butter and honey.


Moist hoe cakes cost extra.
 
4 days ago  

Shaggy_C: Ah, back in an era when you could eat beef and not contribute to destroying the environment.

Reminds me a bit of a goulash, actually.


It helped that beef was usually grazed on unfarmable land, instead of raising a whole bunch of crops specifically to feed cattle.
 
4 days ago  
Fark user imageView Full Size
 
4 days ago  
I was grossed out by the artichoke, but then I thought about it for a minute and I realized that I honestly don't know what artichoke tastes like.  I had stuffed artichoke once, but all I remember was the stuffing between the leaves.
 
4 days ago  

skyotter: I was grossed out by the artichoke, but then I thought about it for a minute and I realized that I honestly don't know what artichoke tastes like.  I had stuffed artichoke once, but all I remember was the stuffing between the leaves.


Used to eat artichoke leaves all the time, with melted butter.

Mostly, it tastes kind of...

...

I can't remember either.
 
4 days ago  

KarmicDisaster: Now I have to find mushroom ketchup.


You can buy it from Townsends, or you can make it yourself.  Jon has a video on that.  Just search "townsends mushroom ketchup" on YouTube.
 
4 days ago  

Hooker with a Penis: Psychopompous: This guy is one of my favorite things on YouTube. His delivery is laid back and soothing, like if Bob Ross had a cooking show. Townsends has branched out into all kinds of videos about daily life in the time period. They built a clay oven, bricks and a log cabin from scratch. An excellent resource for campfire cooking.

Townsends are awesome relaxing videos Bob Ross is a great comparison. I watch everything he does. Show my kids too some of the videos so they can learn a bit.


I've made a lot of the recipes from his YT channel.  Beef steak pie, mock passenger pigeon pie, Cheshire pork pie with pippins, sauerkraut (both kinds), soldier soup, ginger beer, and many others.

They almost always come out good.  Some are plain foods, not fancy, but it's amazing what just a few ingredients can do.

The distaffbopper's favorite is the beef steak pie.  She usually asks for it on her birthday.
 
4 days ago  

trekkiecougar: Mahalo for sharing this subby! I'm going to try it.

Also went on to watch the plum pudding video.....guess I'm going to subscribe to him lol!


You do know that "mahalo" is the Hawaiian word for "garbage", right?

Fark user imageView Full Size


/didadadah dadadah dadidah dit
 
4 days ago  

dittybopper: KarmicDisaster: Now I have to find mushroom ketchup.

You can buy it from Townsends, or you can make it yourself.  Jon has a video on that.  Just search "townsends mushroom ketchup" on YouTube.


https://www.townsends.us/products/mus​h​room-ketchup-mk946-p-1404
 
4 days ago  

skyotter: I was grossed out by the artichoke, but then I thought about it for a minute and I realized that I honestly don't know what artichoke tastes like.  I had stuffed artichoke once, but all I remember was the stuffing between the leaves.


Mister Peejay: Used to eat artichoke leaves all the time, with melted butter.

Mostly, it tastes kind of...

...

I can't remember either.


yeah, unless you get the pickled cold stuff which tastes mainly like palm hearts (id est pickled fiber-source) - having it hot in a dip or stuffed, mostly tastes like whatever garlic + seasonings + butter + cheese. namely: noms! it's got a rich fatty avocado consistency but a much different sort of fruitiness (if'n you can even taste it at all)

/man, now I want artichoke dip
 
Ant
4 days ago  

skyotter: I was grossed out by the artichoke, but then I thought about it for a minute and I realized that I honestly don't know what artichoke tastes like.  I had stuffed artichoke once, but all I remember was the stuffing between the leaves.


I farking love artichokes (leaves and hearts), they taste like... I can't describe it. They're really good. You should try a steamed artichoke with just melted or clarified butter. Pull off the leaves and dip in butter, then scrape the bottom with your teeth
 
4 days ago  
Cleaned out the freezer in my mom's refrigerator and found a pack of frozen veggies that was so old it didn't a UPC barcode.

/ Historically, the first UPC codes were used in 1974
// She said she might use them some day
/// I quit eat her cooking
 
4 days ago  

Ant: skyotter: I was grossed out by the artichoke, but then I thought about it for a minute and I realized that I honestly don't know what artichoke tastes like.  I had stuffed artichoke once, but all I remember was the stuffing between the leaves.

I farking love artichokes (leaves and hearts), they taste like... I can't describe it. They're really good. You should try a steamed artichoke with just melted or clarified butter. Pull off the leaves and dip in butter, then scrape the bottom with your teeth


Loves some artichokes. It's fun food, good for a party.

Only problem is the fark up the flavor of just about anything you eat with them. If anyone has had any luck finding a pairing for (non-pickled) 'chokes I'd love to hear.

/I know we have pros here. C'mon, time to shine!
 
3 days ago  
We did a couple artichokes last night, delicious!

Equipment: 1 2 gallon pressure cooker with bottom grate.

Clean the pressure cooker, rinse, throw in the grate, add enough water to just cover the grate.

Cut any bottom stem into 1/8" slices, toss in.
Cut an inch off the top of the choke, toss all that in too. Add the chokes and a little salt and a little garlic powder, maybe a couple shakes tajin if you like.
Put cooker on a hot stove and bring to a boil. Put on the lid and weight, start your timer when the weight starts to rock, let cook for 10-11 minutes, turn off heat and let weight stop rocking, then remove the weight and depressurize the cooker. Open after depressurizing and transfer chokes to a pyrex pie pan or other wide flat dish.

Meantime make the dipping sauce: in a small bowl combine
2 tbsp mayo, 1 tbsp each yellow mustard and good grainy dijon mustard, add 1-2 peeled cloves garlic smooshed through a press. Mix thoroughly.

Hard part for the uninitiated is learning to eat it. Eat the leaves by dipping a little sauce on it and scraping the leaves with your lower teeth. They get softer the further in you go.

When you reach the fuzzy part, remove it and youre left with the heart just under the fuzz (best part), cut it up and eat it with a lil dip of the sauce, delicious if a bit labor intensive.

Pressure cooker is the only way to fly, perfect chokes every time, dont cook longer than 10 or 11 minutes or they get mushy...
 
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