#tastinghistory — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #tastinghistory, aggregated by home.social.
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@genecowan Make it!!! This is my annual go-to for #eggnog ! #GeorgeWashingtonsEggnog #TastingHistory
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Max Miller takes on cheese toast. For your late night rarebit hole needs. Hungry now. https://www.youtube.com/watch?v=IZNpr_a14Iw #Cheese #History #Food #TastingHistory
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Cooking Kangaroo on the World War 2 Australian Home Front - Tasting History with Max Miller
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Modern cook makes Depression-era 'water pie' and can't believe how delicious it is
https://web.brid.gy/r/https://www.upworthy.com/water-pie-recipe
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"I can't think of any reason why that would keep you awake, other than the knowledge that you have hawk poop in your belly button."
Max Miller mal wieder in Hochform.
😄
https://www.youtube.com/watch?v=ZVhxaJZG37I -
Video wegen Spam gemeldet.
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At LAST:
A real video on YT about computer history:
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OK.. now this episode of "Tasting History" got me.
I've always been very interested in most historical periods. Ranging from the first organisms to 20th century.
One particular detail in history I always found fascinating was submarine warfare in WW1/WW2... including computer games.
In the early 2000s I was part of the "Pacific Thunder Campaigns" .. which was basically a bunch of "Silent Hunter I" gamers introducing multiplayer experience to a single-player game by some kind of role-playing. And I had the honor to talk to some veterans who were riding diesel subs back then who participated in the game. I think they would enjoy this episode just as much as I do. Unfortunately I lost track of them over the years and I'm afraid most of them passed away already.
But now for the episode...
"Eating aboard a US Submarine during World War 2":
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"Once your spotted dick is boiled … you'll know it's ready because it will have swollen up and become quite firm."
Ja, es geht um ein viktorianisches Rezept, was sonst?
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https://www.youtube.com/watch?v=eEgSGkp8nMA
Making the 2000 year old 'pizza' from #Pompeii
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https://www.youtube.com/watch?v=jQTPJ1WrBBo
(Vegans: Don't use schmaltz)
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Watching #TastingHistory and my brain finally putting together elementary school memory with cooking memory like "oh. Your deep memory is not the taste, but the texture the bottom of the pizza had on your fingers and it is exactly the same memory of cooking with corn flour and grease"
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Our dessert does have some eggs and dairy tonight, because we used an old-school custard based pecan pie recipe from Tasting History. And my husband absolutely *nailed* it. Recipe is linked below.
https://www.tastinghistory.com/recipes/pecanpie
#Food #Cooking #Vegetarian #Thanksgiving #Pie #TastingHistory
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Max Miller of Tasting HIstory is doing a series on the meals of the RMS Carpathia during it's voyage from rescuing Titanic passengers to its docking in New York. In an attempt to recreate a recipe from the last day he found a peculiar dessert called "Hamilton Pudding". It's sort of an apricot tart with a buttery cake topping. It's peculiar because after tons of research he could only find one reference to it with a recipe and that was almost a footnote recipe in a newspaper clipping. It sounds delicious and something that would be nice to bring back. I'm definitely going to try my hand at this dessert too. #food #dessert #history #FoodHistory #TastingHistory
Hamilton Pudding -
"Do whatever you have to do to get some brownies in your life."
Good advice by #MaxMiller
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Bake a taste of ancient Egypt! 📜 This 3,000-year-old spiral bread recipe from the tomb of Ramses III is a delicious blast from the past. 🍞 Made with barley, emmer flour, date syrup, and boiled like a bagel. 🥖
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Max Miller übertrifft sich mal wieder selbst. Vor allem, was das Alter seiner Rezepte angeht. 😄
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This Week's Fancy Pants Meal: Texas Chili
I'm genuinely surprised at how simple this recipe is, since it leans heavily on the chili powder as well as how much of this is fat versus water. Takes a while to make, though, almost 2 1/2 hours for me although most of it is just simmering to stew the meat. It's very good, though, if you want a hearty stick-to-your-ribs stew. Mine needed a dash of salt but otherwise was pretty darned good.
I am now officially a San Antonio Chili Queen (Claimant in Exile).
I wasn't able to find tallow locally, and didn't want to drive into town to a meat market, so I substiuted more lard for the tallow. Also, I used some generic Chili powder istead of Gebhardt's since it's what I had in the pantry. Might be why it didn't seem as hot as Max's did on his YouTube video....
# Texas Chili
Tasting History with Max Miller
5.0 servings2.0 pounds boneless chuck beef
2.0 tsp salt
0.25 cup tallow
2.0 tbsp lard
1.0 cup onion (minced)
3.0 cups water (hot)
3.0 tbsp chili powder
2.0 tbsp garlic (minced)1 - Chop the meat into small cubes, about 1/2 inch.
2 - Mix the beef and the tallow together, then add the salt and mix.
3 - Melt the lard in a pot over medium heat and add the onions. Cook for 5 minutes, stirring so they don’t burn.
4 - Add the meat mixture and cook, turning the meat frequently. Once all the meat has some color, continue to cook stirring every few minutes.
5 - Once the juices have cooked off and the meat is left frying in the fat, add the hot water. Make sure the water is very hot, almost boiling.
6 - Add the chili powder and garlic and stir until everything is mixed well.
7 - Bring the pot to a boil, then lower the heat and simmer with the lid off for 1 to 1 ½ hours. The time will depend on the heat and the cut of meat you’re using. Mine took an hour for the meat to get nice and tender. You shouldn’t have to add any more water, but keep an eye on it because if the water all boils away, the chili will burn.
8 - After the chili has simmered and the meat is tender, serve it forth and transport yourself back to the plazas of San Antonio when the Chili Queens reigned.Makes 5 servings at ~400 calories
Calories 425
Total Fat 22g
Total Carbohydrate 6g
Protein 6g -
This Week's Bread: Globi
I've always had an interest in ancient cooking particularly Roman cooking. One of my fave omlettes is an ancient Roman recipe (eggs with honey and pepper!) But recently I've come to find out that the book I had been using for decades was inaccurate when it came to recipes with cheese.
This week's bread comes from Max Miller's Tasting History book, and is a recipe that's also in my other book, Mark Grant's Roman Cookery. And it shows the innacuracy of Grant's book: The recipes are roughly the same except Miller's book uses Ricotta Cheese. Grant's uses Cheddar.
I picked up Grant's book before the internet got big, so it was my only source for adapted Roman recipes so I didn't know any better...but the flavors with Cheddar were odd. Later, after more adaptions became available, I learned the roman cheese was more like ricotta or cottage cheese. Which is what Max Miller's recipe for Globi uses.
Anyways, Globi is pretty good. A little weak in the flavor department, coming across as a sweet version of a hush puppy. Makes for a nice little snack, but might be too mild for out tastes. It's not authentic, but dusting this with powdered sugar would be fantastic.
# Globi
Tasting History with Max Miller
6.0 servings of 4 balls1.0 cup ricotta cheese
1.0 cup spelt flour
1.0 tbsp spelt flour
canola oil (for frying)
0.3333333333333333 cup honey
poppy seeds1 - Mix the ricotta and flour in a bowl until it becomes a dough.
2 - Form the dough into 1 inch balls
3 - Heat the oil in a pot to 350°F (175°C).
4 - Fry the balls a couple at a time for 60 to 90 seconds.
5 - Turn them every 10 to 15 seconds to make sure they’re cooking evenly
6 - At 60 seconds, take one out to check its color. You want them to be a nice deep golden brown.
7 - When they’re done, set them on a wire rack to drain over some paper towel. Repeat the process until all the globi are fried.
8 - Once all the globi have been fried, heat the honey just until it thins a bit.
9 - Dip the globi into the honey and coat them evenly, then sprinkle them with poppy seeds.Yields 6 servings of 4 balls at ~37.5g carbs per serving
Calories 232
Total Fat 5g
Total Carbohydrates 38g
Protein 9g -
Just discovered the 'Tasting History' youtube channel. Really interesting stuff.
Watched about astronaut food.
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@Aviation_Librarian I was just learning about this history from #TastingHistory on YouTube! How fascinating
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Honey caramellized dates filled with cashews, pistacchio and pepper.
Prepared (somewhat) after an ancient roman recipe. Was apparently a snack when going to the colosseum.
Accidentally with epic soundtrack, because of course food gets a +2 buff, when cooked with epic music 😅
Recipe from Tasting History: m.youtube.com/watch?v=u08Dbm4pATw
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Happy to see Michael Twitty show up on Tasting History to discuss a New Year's food tradition and its many origins from Africa, to the Celts, to emerging traditions of the enslaved that then permeated wider American food culture and back. Not that I need an excuse to make a rice and beans dish but I could see trying to make this for sure. If you haven't checked out Twitty's "The Cooking Gene", exploring his family's history, American history, and food history all combined, I highly recommend it. #FoodHistory #MaxMiller #TastingHistory #MichaelTwitty #BlackHistory #history #NewYear
Hoppin' John for New Year's with Michael Twitty -
CW: Christmas, alcohol
We tried making Max Miller's historic egg nog recipe from Tasting History this year and it's DELICIOUS. Highly recommended!
Recipe in Max's video: https://youtu.be/7bsHOxQtBW4
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I'm a history buff as well as a film buff, and I am like my dad a good cook and baker. If you like historical recipes, watch this:
'What the heck is #Wassail?'