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golden bubble posted:Here's another fun attempt by someone to make ancient bread.
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Apr 16, 2019 10:46
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Apr 16, 2019 21:39
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SubG posted:I'd love to hear how he's isolating and culturing yeast from a single desiccated sample without it getting swamped by whatever yeasts he happens to have naturally in the environment. None of his photos involve isolating a strain e.g. via a streak plate, and all of them seem to involve fermentation in the open air. I thought the same thing on reading the tweet. Not to mention the yeasts in his flour, which is definitely not ancient. People don't realize that the vast majority of the yeast in a sourdough starter is on the flour, not in the air. Yeast likes to live on stuff, not just float around.
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Apr 17, 2019 06:21
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SymmetryrtemmyS posted:I thought the same thing on reading the tweet. Not to mention the yeasts in his flour, which is definitely not ancient.
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Apr 17, 2019 20:40
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SymmetryrtemmyS posted:People don't realize that the vast majority of the yeast in a sourdough starter is on the flour, not in the air. Yeast likes to live on stuff, not just float around. This confuses me. Where else would the yeast be, if not inside and throughout the dough? Do people think the yeast's farts is the yeast itself?
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Apr 18, 2019 09:22
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PubicMice posted:This confuses me. Where else would the yeast be, if not inside and throughout the dough? Do people think the yeast's farts is the yeast itself?
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Apr 18, 2019 11:51
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PubicMice posted:This confuses me. Where else would the yeast be, if not inside and throughout the dough? Do people think the yeast's farts is the yeast itself? the common knowledge (which is wrong) is that yeast is just floating around and, for example, starting a sourdough culture is the result of your local airborne yeast inoculating your flour slurry the actual thing that happens is that flour ships with yeast on it, which inoculates the flour slurry. the amount of yeast in the air is miniscule in comparison.
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Apr 19, 2019 03:10
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SymmetryrtemmyS posted:the common knowledge (which is wrong) is that yeast is just floating around and, for example, starting a sourdough culture is the result of your local airborne yeast inoculating your flour slurry
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Apr 19, 2019 10:21
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Yeast is just kind of everywhere. But don't think about it too much if you're a germophobe.
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Apr 21, 2019 07:24
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Happy Yeaster!
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Apr 21, 2019 15:52
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RoboRodent posted:Yeast is just kind of everywhere. But don't think about it too much if you're a germophobe. I used to have an old cookbook that focused completely on using wild yeasts from various sources to make starters for bread. The one I remember most clearly used the leaves from peach or plum trees, and it did make a pretty good bread. IIRC, the book pretty much said that trying to collect yeast from the air was an exercise in futility. Next time I'm in my storage unit, I'll check to see if I still have that book.
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Apr 21, 2019 16:02
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Having a normal one in ancient times eating an entire snake whole.
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Apr 24, 2019 17:57
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https://www.youtube.com/watch?v=kgcyQ-Db7RU
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Apr 24, 2019 19:25
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I've had some catastrophic bowel movements in my time but making GBS threads out an entire snake skeleton is some next level stuff. probably did it as a dare. caveman johnny knoxville.
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Apr 25, 2019 20:04
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uber_stoat posted:I've had some catastrophic bowel movements in my time but making GBS threads out an entire snake skeleton is some next level stuff. probably did it as a dare. caveman johnny knoxville. You got to poo poo it out just right so it coils in a strike pose.
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Apr 25, 2019 21:24
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Click this link for all recipe threads with the "Authentic" tag on the Civil War Talk forum. It's their tag for recreating recipes right out of period cookbooks.
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May 1, 2019 19:18
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I'm getting back in the swing of things by making a Townsends recipe! Today it'll be steaks fried in ale from Hannah Glass's The Art of Cookery Made Plain And Easy. https://www.youtube.com/watch?v=W1EVhCTIJME
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May 27, 2019 22:44
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 I used Killian's Irish Red for my "not bitter ale". Let me tell you, it's very disconcerting when it foams up on a hot pan.   Despite this, the final product was a surprising success! I'd like to try it again using thinner steaks on a lower heat, as modern technology cooks way faster than a cast iron pan over a fire and even using thicker steaks than Townsends used risks burning the butter or the steak if you try to do the other prep work while the steaks cook. I'd also like to see how using a stronger beer would work, like a porter.
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May 28, 2019 14:16
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chitoryu12 posted:
Thanks for that it inspired me when I was out to get most of the ingredients including the crucial nutmeg. Came back and didn't have parsley or thyme so changed it oregano and Rosemary , shockingly good and really simple.  I used Landlord Timothy Taylors Also not the prettiest looking meal.
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Jun 1, 2019 19:10
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nm
wormil fucked around with this message at 06:20 on Aug 21, 2019 |
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Jun 18, 2019 04:55
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Just got started making a clarified milk punch! I’m going as old school as possible and using Batavia arrack, tea, and ruby port.
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Jun 30, 2019 23:22
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chitoryu12 posted:Just got started making a clarified milk punch! I’m going as old school as possible and using Batavia arrack, tea, and ruby port. Nice. Love a milk punch and never have I heard of it using those ingredients!
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Jul 1, 2019 00:27
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Phil Moscowitz posted:Nice. Love a milk punch and never have I heard of it using those ingredients! The key word is “clarified.” Milk punch is a dairy forward drink. Clarified is something that curdles the milk to pull out other impurities from the drink that you strain out. EDIT: quote:There are two kinds of milk punch. The first, typically called brandy milk punch or bourbon milk punch, is popular in New Orleans, is citrus-free, and includes milk. The second type, often called English milk punch or clarified milk punch, is what we’ll focus on here. From this point on, we’ll refer to it simply as milk punch. ulmont fucked around with this message at 03:39 on Jul 1, 2019 |
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Jul 1, 2019 00:37
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Clarified buttered rum
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Jul 1, 2019 03:01
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https://www.youtube.com/watch?v=UVQLbomrNBM
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Jul 23, 2019 16:45
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Found an interesting recipe in a book I read in eighth grade: 'diet bread', made as follows: 1 pound sugar, 9 eggs, beat for an hour, add to 14 ounces of flour, teaspoon rosewater, one teaspoon cinnamon or coriander, bake quick. Supposedly from an American cookbook dating to 1796.
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Jul 26, 2019 07:10
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I wonder if the bread is called diet bread in reference to political diets, legislative sessions where high ranking people get together.
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Jul 26, 2019 08:05
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One pound of sugar? That can't be right.
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Jul 26, 2019 08:16
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packetmantis posted:One pound of sugar? That can't be right. Sounds about right from the American bread I've tasted
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Jul 26, 2019 08:36
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At that time, Americans ate six pounds of sugar per capita per annum.
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Jul 26, 2019 09:11
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That's why I think it's a reference to political Diets, maybe even a sarcastic reference.
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Jul 26, 2019 09:16
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It’s diet bread because you can eat nothing but that and get all the calories you'll ever need.
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Jul 26, 2019 09:49
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9 eggs is pretty close to a pound (depends on the size of the eggs), maybe a little over, and that's almost a pound of flour, so it's probably vaguely similar to a poundcake, though maybe with some texture differences from beating nine eggs and sugar for an hour. How it got to be called "diet bread", who knows...
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Jul 26, 2019 10:13
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Astrofig posted:Found an interesting recipe in a book I read in eighth grade: 'diet bread', made as follows: 1 pound sugar, 9 eggs, beat for an hour, add to 14 ounces of flour, teaspoon rosewater, one teaspoon cinnamon or coriander, bake quick.  It's unlikely that the proportions are unintentional or a mistake. The first edition included extraneous material apparently inserted by the publisher without Ms. Simmons' prior knowledge, as well as several errors. This lead to Simmons issuing an errata page: Errata, American Cookery posted:The author of the American Cookery, not having an education sufficient to prepare the work for the press, the person that was employed by her, and entrusted with the receipts, to prepare them for publication, (with a design to impose on her, and injure the sale of the book) did omit several articles very essential in some of the receipts, and placed others in their stead, which were highly injurious to them, without her consent—-which was unknown to her, till after publication; but she has removed them as far as possible, by the following The recipe appears in the section headed CAKES (it's the last recipe in the section), and there are no recipes for anything like a straight dough bread, although several recipes call for bread in various forms.
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Jul 26, 2019 11:42
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hailthefish posted:How it got to be called "diet bread", who knows... 'Diet' in the specific sense of 'trying to lose weight' is a pretty recent phrasing; even as recently as like the 1950s women would talk about 'reducing' instead. It might be intended for someone recovering from illness?
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Jul 26, 2019 11:51
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It’s a kingly diet cake.
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Jul 26, 2019 12:03
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SubG posted:Yeah, the recipe is from Amelia Simmons' American Cookery from 1796, the earliest known American cookbook: I looked this up on Project Gutenberg and read through a lot of it. She lost me at: quote:Garlicks, tho' used by the French, are better adapted to the uses of medicine than cookery.
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Jul 26, 2019 19:26
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For whatever it's worth, diet bread is also mentioned in The American Frugal Housewife by Lydia Maria Child from 1832. She treats it as synonymous with sponge cake and gives a recipe similar to Simmons':The American Frugal Housewife posted:SPONGE CAKE Predating the Simmons book, Benjamin Franklin includes diet bread in a list of what to take with you on a transatlantic voyage. The list was originally compiled for a 1784 letter Franklin wrote to Julien-David LeRoy, which was the basis for a 1786 paper called Maritime Observations: Benjamin Franklin posted:It is not always in your power to make a choice in your captain, though much of your comfort in the passage may depend on his personal character, as you must for so long a time be confined to his company, and under his direction; if he be a sensible, sociable, good-natured, obliging man, you will be so much the happier. Such there are; but, if he happens to be otherwise, and is only skilful, careful, watchful, and active in the conduct of his ship, excuse the rest, for these are the essentials. I can't find any contemporaneous source which offers an etymology of the name, but Franklin's discussion of victualing suggest that he's recommending foods which will keep well on a long voyage, require minimal preparation, and upon which one may subsist. This offers some support for the reading that diet bread is named for being filling (i.e. it is a meal in and of itself), but really who the gently caress knows. For anyone unfamiliar with some of the other items on his list, capillaire is a floral syrup (often believed to have medicinal as well as culinary uses), Jamaica spirits is rum (specifically Jamaican rum, which was believed to be more potent than others), and portable soup is a sort of ancestor to bouillon cubes/Bovril/whatever and was a common shipboard food during the age of sail.
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Jul 28, 2019 01:32
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I found this blog which so far is excellent by googling capillaire, which I'd never heard of before http://www.theoldfoodie.com/
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Jul 28, 2019 02:04
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