oh actually now that I'm reading what crispis is I want some of that, thought it was meat bits or something
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited September 2020
Holy crap, I served that exact sambocade recipe to my medieval lit class in college, from what I think was the same manuscript! It turned out well enough, considering it was most of my final oral presentation. There was also a kind a mushroom quiche that I agreed to make before I realized exactly how pricy saffron is, so I guess I really paid for that B+.
Holy crap, I served that exact sambocade recipe to my medieval lit class in college, from what I think was the same manuscript! It turned out well enough, considering it was most of my final oral presentation. There was also a kind a mushroom quiche that I agreed to make before I realized exactly how pricy saffron is, so I guess I really paid for that B+.
Every single time I watched Chopped one of the chef contestants would be browsing the spice shelf, pick up the saffron, and use a gigantic clump of it. And I would just shake my head slowly.
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
edited September 2020
saffron was widely cultivated in western europe for much of the middle ages so it wouldn't necessarily have been considered the luxury ingredient it is now
in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
saffron was widely cultivated in western europe for much of the middle ages so it wouldn't necessarily have been considered the luxury ingredient it is now
in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
That would certainly explain it's prevalence in mediaeval cookery.
saffron was widely cultivated in western europe for much of the middle ages so it wouldn't necessarily have been considered the luxury ingredient it is now
in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
Thats interesting.
And yes, why does almost literally everything have salt and pepper added to them.
saffron was widely cultivated in western europe for much of the middle ages so it wouldn't necessarily have been considered the luxury ingredient it is now
in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
Thats interesting.
And yes, why does almost literally everything have salt and pepper added to them.
I keep wondering this myself.
I get the salt thing, it enhances flavour. But why pepper? Pepper just makes things taste like pepper. Who decided that every single meal should taste at least a little bit like pepper?
Well my dogs love Bk's nuggets they will rough you up for them
as I got the family deal 3 whoppers 3 cheeseburgers 3 small fries and gave the buns from one of the burgers to the dogs
It was odd as the last time I went to BK was back in May they were only doing drive up so it was rather awkward to do on a bike so they handed my food with one of those long hand things from the door
the correct amount of salt makes food taste more like itself
In one of the videos I posted earlier the one where he eats Banquet's Dynamite Penne https://www.youtube.com/watch?v=5f-PCiVnc-M
He points out the sodium amount well since I stock that stuff I have been looking at the sodium rates the Buffalo chicken one of this series has over 2700MG of sodium in one serving
saffron was widely cultivated in western europe for much of the middle ages so it wouldn't necessarily have been considered the luxury ingredient it is now
in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
Thats interesting.
And yes, why does almost literally everything have salt and pepper added to them.
I keep wondering this myself.
I get the salt thing, it enhances flavour. But why pepper? Pepper just makes things taste like pepper. Who decided that every single meal should taste at least a little bit like pepper?
I maintain that chefs just like doing the twist-the-grinder motion over pots, it’s soothing and kind of fun.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
You think that's fun wait till you try one of these
+10
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
It's my sister-in-law's birthday today. Because I am terrible at thinking of gifts to buy I like to just do the birthday food and then I get out of thinking up a present.
For dinner I'm going to do home-made chicken kievs full of garlic butter, chunky chips roasted in goose fat, and sautéed savoy cabbage with cream and bacon bits.
Birthday cake is chocolate sponge filled with strawberries and cream.
The pumpkin spice blend is a delicious blend of spices that are very versatile and I wish pumpkin spice flavored products were available all year.
"Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice"
I don't see myself ever using cloves, or I would make my own mix
The pumpkin spice blend is a delicious blend of spices that are very versatile and I wish pumpkin spice flavored products were available all year.
"Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice"
I don't see myself ever using cloves, or I would make my own mix
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(because in some little pockets of the industry, it still is)
Every single time I watched Chopped one of the chef contestants would be browsing the spice shelf, pick up the saffron, and use a gigantic clump of it. And I would just shake my head slowly.
Holy shit
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in fact depending on the area and time period it might have been a staple flavoring agent, like black pepper is today
You know what?
I'll let this pass.
That would certainly explain it's prevalence in mediaeval cookery.
Thats interesting.
And yes, why does almost literally everything have salt and pepper added to them.
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It’s almost more about chemistry than the flavor of salt, in some cases.
If you add salt to salt it will taste saltier.
Yeah that fuckin' guard wouldn't let me in until I gave him a drink from an entirely different city.
I keep wondering this myself.
I get the salt thing, it enhances flavour. But why pepper? Pepper just makes things taste like pepper. Who decided that every single meal should taste at least a little bit like pepper?
Well my dogs love Bk's nuggets they will rough you up for them
as I got the family deal 3 whoppers 3 cheeseburgers 3 small fries and gave the buns from one of the burgers to the dogs
It was odd as the last time I went to BK was back in May they were only doing drive up so it was rather awkward to do on a bike so they handed my food with one of those long hand things from the door
In one of the videos I posted earlier the one where he eats Banquet's Dynamite Penne
He points out the sodium amount well since I stock that stuff I have been looking at the sodium rates the Buffalo chicken one of this series has over 2700MG of sodium in one serving
Probably that asshole Barry Pepper.
Just kidding he's probably a great guy.
For dinner I'm going to do home-made chicken kievs full of garlic butter, chunky chips roasted in goose fat, and sautéed savoy cabbage with cream and bacon bits.
Birthday cake is chocolate sponge filled with strawberries and cream.
And for a gift I've made these gin and tonic truffles
Happy birthday! I got you heart disease!
I haven't seen that for years (?) but the sound of the spice weasel comes instantly to mind.
I had absolutely no idea who the character was supposed to be satirizing. I think the first american guy I dated had to explain it to me.
Have these companies no shame?
Need some stuff designed or printed? I can help with that.
Up to these posts I didn't know about that at all.
"Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice"
I don't see myself ever using cloves, or I would make my own mix
https://www.budgetbytes.com/how-to-make-pumpkin-pie-spice/
4 Tbsp ground cinnamon
1 Tbsp ground ginger
1 Tbsp ground nutmeg
1 Tbsp ground allspice
1 tsp ground cloves
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Cloves are nice though. But really strong! You usually only need 1-2 in a dish.