Manuel Calavera posted:Are you thinking about Tarrare? Actually it was this guy. quote:While in service on board the French ship Hoche, a sailor's leg was shot off by cannon fire, and Domery grabbed the severed limb and began to eat it until a crew member wrestled it from him and threw it into the sea.
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# ? Jun 11, 2018 22:17 |
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# ? Mar 29, 2024 06:08 |
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Jesus Christ, his life was like if Eli Roth had written Perfume: Story of a Murderer.
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# ? Jun 11, 2018 22:20 |
I'd make the movie if I had the budget for such an expansive period drama.
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# ? Jun 11, 2018 22:25 |
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https://www.youtube.com/watch?v=3DlN4Sh06po&t=187s (3:07 to around 4:30)
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# ? Jun 13, 2018 11:15 |
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chitoryu12 posted:Actually it was this guy. To be fair, given the time period, French food wasn't all that great. And unlike in modern times, that foot was not going to get re-attached.
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# ? Jun 13, 2018 16:53 |
You might not be able to view it on Facebook, but here's a video of the Swiss military in what looks like the 40s or 50s producing fondue, including military precision when training how to grate cheese!
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# ? Jun 27, 2018 18:29 |
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That looks fun and delicious, so in addition to that neutrality thing we can conclude that Swiss army best army.
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# ? Jun 27, 2018 18:36 |
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Best navy too.
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# ? Jul 1, 2018 12:52 |
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Definitely the best knife.
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# ? Jul 1, 2018 12:57 |
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I can't tell the ranks of the people eating the fondue at the end. Would this be something for officers' parties, enlisted holiday chow, or just an ordinary garrison meal for the army?
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# ? Jul 1, 2018 17:20 |
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Fondue is just dairy hot pot, utterly without flavor yet popular as a time-consuming background task for a night of talking and drinking
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# ? Jul 2, 2018 17:07 |
Darkest Auer posted:Fondue is just dairy hot pot, utterly without flavor yet popular as a time-consuming background task for a night of talking and drinking What crappy cheese are you using where it has no flavor?
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# ? Jul 2, 2018 17:14 |
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Hotpot is better than fondue any day of the week. In fact it's addictive: https://blogs.wsj.com/chinarealtime/2014/10/31/hotpot-high-restaurants-in-china-spice-up-food-with-opium/
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# ? Jul 2, 2018 17:38 |
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Fondue was basically an invention to salvage Switzerland's cheese industry after tyrannical mismanagement by the Swiss Cheese Union left them with a massive glut in the market for the only three varieties of cheeses they allowed. One of those triumphs of modern marketing. https://www.npr.org/sections/money/2014/10/10/355177578/episode-575-the-fondue-conspiracy
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# ? Jul 2, 2018 18:11 |
https://www.youtube.com/watch?v=c07GSJGrcKk
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# ? Jul 12, 2018 21:40 |
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SlothfulCobra posted:after tyrannical mismanagement by the Swiss Cheese Union A good sentence
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# ? Jul 16, 2018 00:38 |
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Phanatic posted:This is the saltiest thing I've ever tasted, and I once ate a big heaping bowl of salt: I do this for my family twice a month, or more. It's... less nutty than it sounds off the bat. We tend to use Buddig packaged beef, and the "beef" not corned beef. But ~all~ the salt for the recipe comes from that meat. Oh, and fresh milk. The "cook for 5 minutes" step, is building a roux. But how the heck are you going to teach every goon with a spoon how to build a roux? Then you put it over toast, which does a lot for cutting the saltiness. sleepy.eyes posted:That sounds so much better than creamy BS that is most of what I've seen. Is it sort of like sauerkraut? There's "vinegar base" and "cream base" Coleslaw. The creamy stuff is what you'll find on sandwiches. Vinegar base is what you find at KFC, Popeye's, and Long John Silvers. It's closer to a pickle salad than over-chopped side salad. I've learned to ask before I order it as a side. The disappointment, and disgust of find mayo based coleslaw has left many plates of mine, still decorated with that ick.
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# ? Jul 16, 2018 21:01 |
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how about sugar-base cole slaw
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# ? Jul 16, 2018 21:08 |
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Nerobro posted:There's "vinegar base" and "cream base" Coleslaw. The creamy stuff is what you'll find on sandwiches. Vinegar base is what you find at KFC, Popeye's, and Long John Silvers. It's closer to a pickle salad than over-chopped side salad. I've learned to ask before I order it as a side. The disappointment, and disgust of find mayo based coleslaw has left many plates of mine, still decorated with that ick. All slaws are good slaws.
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# ? Jul 16, 2018 23:28 |
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Manuel Calavera posted:All slaws are good slaws. Where did the bad cook touch you? Here, show me on this eggplant.
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# ? Jul 17, 2018 00:24 |
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If you're calling KFC vinegar based what term do you have left for the Salvadoran type slaws served at your better Pupusarias? Other than 'delicious' of course.
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# ? Jul 17, 2018 00:46 |
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I had to google this and it sounds really good, thanks. All the cabbage salads I was ever offered were based on mayo and sugar and I loath that, this however I'll definitely make for my next family gathering.
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# ? Jul 17, 2018 01:06 |
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Oh vinegar for sure, creamy coleslaw is a nightmare
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# ? Jul 17, 2018 02:37 |
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Nerobro posted:Where did the bad cook touch you? Here, show me on this eggplant. I stand by my words.
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# ? Jul 17, 2018 14:22 |
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Honestly, I don't know why the US military doesn't just completely cheap out and issue out cans of Crisco, bags of flour and oatmeal, salt, and water rations. And maybe a pack of cigarettes. There were times when I would have preferred that versus eating MRE's. Moist fried hardtack with rolled oats almost feels like meat when you eat it. The trick is to stop frying it in a pan when it kinda "feels" like a chunk of boneless chicken. Hell, add a (crushed) bouillon cube while mixing it all up, and it would probably fool a lot of people, at least until they were able to get some real food. Mmmmm... soldier food for the poors. edit: I usually go with a 50/50 ratio of wheat and oats, and enough water to mix it all together, but not enough to make porridge. And I suddenly feel really loving old. That being said, it's cool and hipster to eat mostly vegetarian food, right? SteelReserve fucked around with this message at 21:09 on Jul 20, 2018 |
# ? Jul 20, 2018 20:47 |
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That’s basically Roman legionary rations right? Plus some sour wine and meat.
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# ? Jul 21, 2018 18:00 |
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Weren't there multiple times in the gip idiot thread where someone needed to be taught to wipe their rear end How you gonna have soldiers cook
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# ? Jul 21, 2018 18:35 |
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bob dobbs is dead posted:Weren't there multiple times in the gip idiot thread where someone needed to be taught to wipe their rear end https://www.youtube.com/watch?v=8rU5mpwJ6GU
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# ? Jul 21, 2018 21:11 |
I had some more rum to get rid of so I made an impromptu Navy grog. Roughly half-and-half rum and water with a good squeeze or two of lime juice. It’s stronger than original Navy grog (4:1 water to rum) and has a more distinctive sweetness while still being easy to drink.
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# ? Jul 22, 2018 20:36 |
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# ? Mar 29, 2024 06:08 |
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Nerobro posted:I do this for my family twice a month, or more. It's... less nutty than it sounds off the bat. We tend to use Buddig packaged beef, and the "beef" not corned beef. But ~all~ the salt for the recipe comes from that meat. Oh, and fresh milk. My extended family used to plan get togethers around making chipped beef gravy. Not since my mother's parents died, though.
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# ? Jul 23, 2018 01:08 |