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Halloween Jack posted:It's funny that things that used to be marks of poverty are now bourgie stuff. Chicory coffee, raw sugar, brown rice, leather clothes, and so on. Chicory coffee (just coffee cut with chicory) is still the cheap poo poo in New Orleans grocery stores today.
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Nov 6, 2017 20:54
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chitoryu12 posted:Would this be replicable with MRE beverage powder and the aforementioned 180 proof alcohol? Only if you stole the alcohol from a German first.
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Nov 6, 2017 21:11
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Isn't that how WW1 started?
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Nov 6, 2017 22:10
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chitoryu12 posted:Stuff about grog A thing I love is that while the Royal Navy ended the daily ration of rum in 1970 but there is still an order that can be given to issue a measure of booze to the sailors on certain occaisons: Splice the mainbrace! recently issued fleet-wide by Queen Elizabeth in 2012.
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Nov 6, 2017 22:47
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Are there any other drinks that I could try and simulate or brew up on my own from military history? Torpedo juice is easy as hell since it's just alcohol of a certain purity and pineapple juice to cut down some of the burn.
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Nov 6, 2017 23:08
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Check out whatever is on JAS Townsend and son in the drink category
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Nov 6, 2017 23:27
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bunnyofdoom posted:Check out whatever is on JAS Townsend and son in the drink category I would do so much more historical cooking if I didn't have so many problems with our kitchen. We only have one burner working on the stove, our sink is leaky, and our dishwasher is broken.
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Nov 6, 2017 23:36
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Also I found some excerpts detailing the many ways Soviet soldiers in Afghanistan tried desperately to get drunk.quote:Regulations permitted two bottles of spirits and four of wine but unlimited beer, and so beer bottles were emptied, filled with vodka and imported in some quantity. Apart from this there was shaving lotion and cologne, antifreeze and toothpaste, glue and brake fluid (heated up, for preference, 'with some nails in it'). And then there was shoe polish, smeared on a piece of bread and left out in the sun until the alcohol had separated off and could be consumed. At a certain point, you need to realize that you've got a problem. Fermenting shoe polish is probably that point.
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Nov 6, 2017 23:44
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After I heard an NPR story about Russian men drinking perfume to get drunk, I thought Russian alcoholism had lost its ability to shock me.
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Nov 7, 2017 03:19
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Townsends haven't yet covered spruce beer to my knowledge. I'll be brewing some when the new spruce growth comes on, though, so if this dear thread is still unarchived, I'll post a trip report. I didn't realize it was related to military rations...
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Nov 7, 2017 05:29
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Halloween Jack posted:It's funny that things that used to be marks of poverty are now bourgie stuff. Chicory coffee, raw sugar, brown rice, leather clothes, and so on. See also: street tacos (particularly lengua)
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Nov 7, 2017 06:28
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Halloween Jack posted:It's funny that things that used to be marks of poverty are now bourgie stuff. Chicory coffee, raw sugar, brown rice, leather clothes, and so on. Tin cans... https://www.bloomberg.com/news/articles/2017-11-06/tiffany-s-foray-into-everyday-objects-includes-1-000-tin-can
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Nov 7, 2017 06:44
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There is only one accurate grog recipe, as passed on by the Three Pirate Leaders. Kerosene, Propylene Glycol, Artificial Sweeteners, Sulfuric Acid, Rum, Acetone, Battery Acid, red dye#2, Scumm, Axle grease and/or pepperoni.
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Nov 7, 2017 06:54
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I'm guessing that drink has no much water so the soldiers don't get dehydrated if they got snuck up on they'd be hosed because they'd be probably too busy pissing
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Nov 7, 2017 07:30
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Manuel Calavera posted:There is only one accurate grog recipe, as passed on by the Three Pirate Leaders. But definitely on the pepperoni. It adds a certain subtle piquancy AND provides something to chew on whilst drinking!
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Nov 7, 2017 07:35
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The brewery I work at is doing a beer with spruce in it, does that count?
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Nov 7, 2017 15:05
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bowmore posted:I'm guessing that drink has no much water so the soldiers don't get dehydrated Well, grog was a naval ration. I don't know about British soldiers, but American soldiers in the 18th and 19th century mostly drank stuff like spruce beer, ginger beer, regular beer, and coffee.
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Nov 7, 2017 16:34
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I found an article on the subject military drinks throughout history : Drink! I'm looking forward to your notes on posca.
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Nov 7, 2017 16:52
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Horrible Lurkbeast posted:I found an article on the subject military drinks throughout history : Awesome! Thanks! I've read about posca before. I think the challenge is finding a suitable wine so I'm not just trying to drink adulterated vinegar. I wonder if I could get the wine to sour on its own?
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Nov 7, 2017 16:57
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I think you'd get a good result by just adding vinegar to cheap wine. They probably didn't have a standard for sour wine so it would range from slightly sour to near vinegar. E: If you wish to sour your own wine. By popular demand fucked around with this message at 17:36 on Nov 7, 2017 |
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Nov 7, 2017 17:17
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There's at least one Canadian brewery that makes a spruce beer. As for chicory in coffee, I heard of it though this 1942 Life article on coffee rationing. Coffee came from south America, and the 1942 U-boat offensive against the USA put a pinch on shipping, so coffee was rationed.  
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Nov 7, 2017 17:42
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I work for a brewery, too. Spruce doesn't really grow on the eastern side of the Sierras, where we are, so we made a pine tip saison. It was interesting. Went lactic pretty quickly but that was because our brewers don't quite understand that you need to heat things up to kill off bacteria. They just made a tea of the tips and dumped it into the fermenter; it obviously wasn't hot enough long enough. We've corrected this but haven't tried a pine tip beer again. We also stuffed a full branch off a pine tree into the kettle once. I need to see if we have pictures of that anywhere.
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Nov 7, 2017 17:50
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skrapp mettle posted:I work for a brewery, too. Spruce doesn't really grow on the eastern side of the Sierras, where we are, so we made a pine tip saison. It was interesting. Went lactic pretty quickly but that was because our brewers don't quite understand that you need to heat things up to kill off bacteria. They just made a tea of the tips and dumped it into the fermenter; it obviously wasn't hot enough long enough. We've corrected this but haven't tried a pine tip beer again. How in god's name do you rise to the level of a professional brewer and not realize that killing the bacteria via heat is kinda the reason beer was safe to drink when the water was bad?!
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Nov 7, 2017 18:42
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We just dump spruce tips into the kettle in giant tea bags.
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Nov 7, 2017 19:16
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Nth Doctor posted:How in god's name do you rise to the level of a professional brewer and not realize that killing the bacteria via heat is kinda the reason beer was safe to drink when the water was bad?! It's actually the pH drop, anaerobic environment, and alcohol that keep things from growing in the finished beer. Hops are antimicrobial, too. It's difficult to get certain lactic bacteria (wanted ones) growing in beer that's over 18 IBUs, if you're trying to make a berlinerweiss or something like that. Most of our actual brewers are "special" in my mind. No formal schooling, just brought on off the bottling line. Our lab guy has a PhD and I have a degree in biology but both of us work in the production brewery so the guys are our satellite brewpubs do some things that baffle me. How about milk punch? Looks like you're going to make cheese, then you strain out the curds and drink the boozey whey. From 1711. Doubt it's military though. https://www.jamesbeard.org/recipes/mary-rocketts-milk-punch
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Nov 7, 2017 19:51
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Not strictly military food, Famine food is rather interesting. Would you consider eating Bark bread?
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Nov 7, 2017 20:03
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Nebakenezzer posted:There's at least one Canadian brewery that makes a spruce beer. Chicory coffee reminds me of Mark Twain's thoughts on the quality of German coffee. 
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Nov 7, 2017 20:29
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Repro Rations (which is otherwise just commercial food given period labels so you can get away with it during a reenactment) has a story about German coffee in World War I.quote:This information comes from Rudi, a new friend who is a German presently living in France.
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Nov 7, 2017 20:36
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gently caress me sideways, crushing 25 kg of coffee beans with rifles sounds horrible. But probably less so than sitting in a cold mudhole for loving months without even the pleasure of a hot beverage.
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Nov 7, 2017 20:50
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Horrible Lurkbeast posted:Not strictly military food, Famine food is rather interesting.
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Nov 7, 2017 21:06
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My grandmother told me about how she made "coffee" from acorns during the war.
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Nov 8, 2017 01:09
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Ensign Expendable posted:My grandmother told me about how she made "coffee" from acorns during the war. This was a thing in Europe during WW2 as well - I can't imagine it had caffeine so I'm almost not sure why people bothered In western Canada they sell a Polish coffee replacement made from chicory and beet root. It's not bad, though you can detect the beet flavor
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Nov 8, 2017 02:07
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Nebakenezzer posted:This was a thing in Europe during WW2 as well - I can't imagine it had caffeine so I'm almost not sure why people bothered I think it really was a placebo effect thing. Even if they couldn't get caffeine, they would at least be able to have a hot drink and pretend that they had coffee with some wishful thinking. As it was put in The Southern Banner in 1865: quote:For the stimulating property to which both tea and coffee owe their chief value, there is unfortunately no substitute; the best we can do is to dilute the little stocks which still remain, and cheat the palate, if we cannot deceive the nerves. Also I got an assistant for the torpedo juice project. She's assisting me by helping me drink it.
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Nov 8, 2017 02:22
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Nebakenezzer posted:This was a thing in Europe during WW2 as well - I can't imagine it had caffeine so I'm almost not sure why people bothered They bothered because there was nutrients in it. She was in the bad part of Europe to be in during the war. As for beet, I had a fruity tea blend with beets in it recently, and while it didn't taste much like beets, it didn't taste much like tea either.
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Nov 8, 2017 03:11
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Nebakenezzer posted:As for chicory in coffee, I heard of it though this They still sell it today, although it's no longer really any cheaper than just more coffee. From a shopping trip earlier today: 
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Nov 8, 2017 04:24
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I'm most familiar with chicory coffee through the brand cafe du monde. It's still a thing in Louisiana and I saw it now and then in Tennessee. My understanding is that It grew in popularity during the civil war thanks to shortages and general poverty, but it's been a thing since probably around the seventeenth or eighteenth century, when Germany had to import nearly all its coffee from the Dutch (and thereby lost silver or gold in trade), and chicory coffee was promoted as a substitute. The French also experienced issues with coffee supplies being adulterated with roasted ground chicory root, too, so it wasn't always a matter of shortages or being broke. There are some powder coffee replacements I've seen that also use roasted grains and dandelion root rather than chicory. Haven't tried it. I do like the bitter coffee taste, though, so I can see why a caffeine free alternative might appeal to some folks.
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Nov 8, 2017 04:41
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Nth Doctor posted:How in god's name do you rise to the level of a professional brewer and not realize that killing the bacteria via heat is kinda the reason beer was safe to drink when the water was bad?! 
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Nov 8, 2017 20:15
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All this coffee substitute chat reminded me of Postum, which I haven't thought about in years --- and the last time I was reminded of it, it was reading Roger Ebert's lament that it was no longer being made. So it was a case of: "Hey remember this thing?" "Holy poo poo, yeah, boy could I go for----" "Well it's no longer made, sucks to be you." "gently caress." ...all in the span of one sentence I decided to look it up, to see just what exactly Postum was made from*, and oh holky gently caress, they started making it again  Postum was made by CW Post at the turn of the century as a healthy alternative to coffee, but got real popular during WW2 thanks to rationing. (So, this isn't a total derail!) I guess as folks of my grandpa's generation died off, so did sales, but apparently there are enough Postum lovers to have convinced a company to start making it again. If anyone's in North Carolina by an Ingles Markets, they appear to be the only retailer carrying it. I can order off their website, but just curious if it'd be cheaper to get it goon shipped (a jar comes to $18+, shipped) Anyways, thank you thread, for inadvertently notifying me that Postum lives again. *Roasted wheat bran, wheat and molasses. It tastes nothing like coffee, it's...its own thing.
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Nov 8, 2017 21:58
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JacquelineDempsey posted:All this coffee substitute chat reminded me of Postum, which I haven't thought about in years --- and the last time I was reminded of it, it was reading Roger Ebert's lament that it was no longer being made. So it was a case of: What's the smallest size of Postum for sale? It would be interesting to bring it to work, where we have a coffee maker.
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Nov 8, 2017 22:07
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JacquelineDempsey posted:*Roasted wheat bran, wheat and molasses. It tastes nothing like coffee, it's...its own thing. It sounds like the beverage equivalent of sitting down to a hearty dinner of brown pegboard.
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Nov 8, 2017 22:16
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