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Xiahou Dun posted:Which has nothing to do with what we were talking about. I was trying to actually answer the question. Except you didn't answer the question. You said the split "goes back way further than that" (I said "hundreds of years ago" and your links don't go any earlier than 1580s for when the later word shows up, which is, well, "hundreds of years ago") and that the split was "strong long before Early Modern English" (which your citations don't show since the second word isn't attested in your sources before the 1580s). ...so all you did was Kramer in to say  without backing it up.(USER WAS PUT ON PROBATION FOR THIS POST)
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Feb 13, 2020 06:40
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Xiahou Dun posted:Yes me linking the standard in my industry that I happen to help out with (unpaid) while bemoaning that we can't come up with a way to make all the gritty details more available to the public is exactly that. Good job. Hey man, you're the one who said you had citations and primary sources. If you want to back up your statements that your particular unpaid etymology pet project is better than a more famous unpaid etymology pet project, I'm totally into it, but if you're just gonna yell that etymology is a full industry and you're revolutionizing it and everyone should believe you implicitly because you've claimed you're the best, you should maybe put up some evidence.
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Feb 13, 2020 06:41
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A Collection Of above Three Hundred Receipts in Cookery, Physick and Surgery, Mark Kettilby, 1714. The Complete Economic Cook, Marry Holland, 1837.  Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, Eliza Leslie, 1830. 
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Feb 13, 2020 06:47
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Tunicate posted:Hey man, you're the one who said you had citations and primary sources. If you want to back up your statements that your particular unpaid etymology pet project is better than a more famous unpaid etymology pet project, I'm totally into it, but if you're just gonna yell that etymology is a full industry and you're revolutionizing it and everyone should believe you implicitly because you've claimed you're the best, you should maybe put up some evidence. My unpaid etymology project that is the academic standard for the entire world. The source that all other languages wish they had. But clearly I made this up in a shed to win an internet argument. Holy gently caress. ulmont posted:Except you didn't answer the question. You said the split "goes back way further than that" (I said "hundreds of years ago" and your links don't go any earlier than 1580s for when the later word shows up, which is, well, "hundreds of years ago") and that the split was "strong long before Early Modern English" (which your citations don't show since the second word isn't attested in your sources before the 1580s). Yeah, you got me dead to rights there ; I was pretty flip. If it's first attested then it's unlikely it was novel so the null hypothesis is that it's much older and this is just the first time it's recorded. I meant that there isn't a good ground to ever assume a conflation between the two words, which is an assumption that isn't shown in the record except for perhaps folk etymology.
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Feb 13, 2020 06:50
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Xiahou Dun posted:My unpaid etymology project that is the academic standard for the entire world. The source that all other languages wish they had. But clearly I made this up in a shed to win an internet argument. Edit: American Domestic Cookery, Maria Eliza Ketelby Rundell, 1823.  Houlston’s Housekeeper’s Assistant, 1828.  The Cook's Own Book, N.K.M. Lee, 1832. 
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Feb 13, 2020 06:58
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Whelp time to take all my degrees in this and smoke them. We just made it all up. You got me. You posted some pictures without knowing what they mean.
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Feb 13, 2020 07:00
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Xiahou Dun posted:My unpaid etymology project that is the academic standard for the entire world. According to yourself, anyway. Let me plug it into google scholar  Okay, let me click the first result listed, a review. It praises the fact that the website is easy to use and summarizes a bunch of earlier works, but then continues to say "it is fraught with countless, fundamental problems and drawbacks of different types." Well, okay, let's look through the rest of the page. Next is someone's thesis on how Etymonline could be converted into an actual digital library, and the benefits of doing so. Followed by two papers which use it as a fancier 'Mirram-Webster Defines MYTOPIC As...' intro. Oh, well certainly your website gets cited a lot more, I bet it has a ton more google scholar hits than wiktionary, right? "Wiktionary" only has 16,200 results, which is much smaller and less important to the industry than Etymonline's 12,300. So yeah dude, chill with the bragging and kramering in, it isn't impressing anyone. (USER WAS PUT ON PROBATION FOR THIS POST)
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Feb 13, 2020 07:07
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Xiahou Dun posted:Whelp time to take all my degrees in this and smoke them. We just made it all up. Edit: The Art of Cookery Made Easy and Refined, John Mollard, 1802.  The Art of French Cookery, A.B. Beauvilliers, 1827.  The Housekeeper’s Instructor, William Henderson, 1805. 
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Feb 13, 2020 07:15
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Is it possible to ban people from particular threads?
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Feb 13, 2020 07:31
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A Grand Egg posted:Is it possible to ban people from particular threads? That's a recipe for trouble, unless you get a receipt.
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Feb 13, 2020 07:37
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Historical Cooking - Etymol-up in your rear end
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Feb 13, 2020 08:09
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Mr. Wiggles posted:That's a recipe for trouble, unless you get a receipt.
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Feb 13, 2020 08:27
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Didn’t a mod come in here to tell you guys to cut it the gently caress out last time this idiotic debate flared up? I don’t think they meant for you to start it up again a couple of weeks later.
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Feb 13, 2020 08:53
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Xiahou Dun posted:Yeah, you got me dead to rights there ; I was pretty flip. If it's first attested then it's unlikely it was novel so the null hypothesis is that it's much older and this is just the first time it's recorded. I meant that there isn't a good ground to ever assume a conflation between the two words, which is an assumption that isn't shown in the record except for perhaps folk etymology.
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Feb 13, 2020 09:26
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stop gaslighting me, word dude, i'm weak willed 
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Feb 13, 2020 09:37
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FWIW, my older relatives when I was growing up used "receipts," and even my parents switched between receipts and recipes depending upon the conversation. But I have a receipt that I am curious about - it's this 18th century one for A Savoury and Nourishing Food at a Cheap Rate (transcribed in the Clwyd Cookbook). It is straightforward enough, not dissimilar to stovies, and I'd be tempted to cut the quantities down and try it - but I don't typically include meat and am wondering what the best substitute might be. I often just leave the meat out of receipts/recipes but this one looks like it needs something for texture and protein.  Thoughts?
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Feb 13, 2020 12:53
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I did some googling on vegan pot roast substitutes, assuming you'd want something pot roast-adjacent, and jackfruit and portobello mushrooms came up. Also apparently there's a company that actually does vegan beef tips (Gardein) though I feel like that'd definitely take the savory and nourishing food out of the cheap rate.
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Feb 13, 2020 13:10
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I'd go with mushrooms too - cooking that beef for 5 hours is gonna result in a flavorful stew/sauce and putting in a mix of both fresh and dried mushrooms might get you to a similar place in terms of texture and richness of flavor.
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Feb 13, 2020 13:52
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Leraika posted:I did some googling on vegan pot roast substitutes, assuming you'd want something pot roast-adjacent, and jackfruit and portobello mushrooms came up. Also apparently there's a company that actually does vegan beef tips (Gardein) though I feel like that'd definitely take the savory and nourishing food out of the cheap rate. anakha posted:I'd go with mushrooms too - cooking that beef for 5 hours is gonna result in a flavorful stew/sauce and putting in a mix of both fresh and dried mushrooms might get you to a similar place in terms of texture and richness of flavor. Ooh, yes, mushrooms sound perfect. Very nice! I will try that. Thank you! At some point I need to become better acquainted with jackfruit. None of my local stores carry it, so I'll have to make an expedition (or order online) to get some eventually.
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Feb 13, 2020 13:57
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Never mind the 1830s try the 1930s The Institute of Regrettable Food is kind of on topic for this thread in general. .. feedmegin fucked around with this message at 17:00 on Feb 13, 2020 |
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Feb 13, 2020 16:57
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TofuDiva posted:Ooh, yes, mushrooms sound perfect. Very nice! I will try that. Thank you! Jackfruit's pretty cool; the restaurant I used to work at offered faux "chicken" nuggets made with the canned stuff. Once you breaded and deep-fried the chunks, the texture was surprisingly similar. Since most of the flavor comes from the seasoned breading anyways, and we served it with bbq sauce to dip in, it fooled a couple of the employees when my KM was doing test-runs and just said "hey, wanna try these new nuggets?" (note: this was imo a dick move she used to do; as a haver of allergies I do not approve of tricking people into eating something without telling them wtf it is) If you have an Asian grocer anywhere around you, that's where we sourced ours from. They actually had fresh, whole ones, but fuuuuck prepping that, so we used canned cubes. I agree with the mushroom idea, though, that's gonna bring the meaty umami to the table. Jackfruit's good on body/texture, but not so much flavor.
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Feb 13, 2020 17:07
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JacquelineDempsey posted:If you have an Asian grocer anywhere around you, that's where we sourced ours from. They actually had fresh, whole ones, but fuuuuck prepping that, so we used canned cubes. Good tip, thanks - I will check at the nearest one. Got another recipe/receipt from the same Clwyd Cookbook (I may be developing an obsession with that book). Walnut Ketchup - has anyone made such a thing? I do not have a source for unripe walnuts, have no idea what they taste like, and am wondering how messed up the finished product would be if I used regular ones. Just at a guess, I'd think that unripe ones would be more tannin-y than the fully ripened ones, but I dunno.  Years ago there was a black walnut tree that I used to raid, but alas, it is no longer accessible.
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Feb 13, 2020 20:49
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I keep saying I'm going to make nocino, but I'm always too busy during the narrow window when I can gather green walnuts.
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Feb 13, 2020 20:53
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TofuDiva posted:Ooh, yes, mushrooms sound perfect. Very nice! I will try that. Thank you! You should also look at textured vegetable protein sold as "soy curls." It sounds like something out of a dystopian novel but is dirt-cheap and very good as a substitute for recipes that want cubed beef or chicken. Depending on what kind of broth you use to reconstitute it it can serve as either.
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Feb 13, 2020 21:57
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TofuDiva posted:Good tip, thanks - I will check at the nearest one. There are, however, plenty of recipes for walnut ketchup that use mature walnuts if you just want to try walnut ketchup in general as opposed to making that specific recipe.
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Feb 13, 2020 21:58
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I very much do not miss having a black walnut tree, roots of the damned thing broke my patterned concrete patio like a saltine, while also staining it from above and generally encouraging squirrels. Just a constant mess everywhere. Also receipts were invented by Beyonce in 2015 so put that in your linguistic pipe hole and smoke it.
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Feb 14, 2020 04:21
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angerbeet posted:I very much do not miss having a black walnut tree, roots of the damned thing broke my patterned concrete patio like a saltine, while also staining it from above and generally encouraging squirrels. Just a constant mess everywhere. It sounds like you had a tree that grew free-range, walnut-finished squirrels but you didn't take advantage of such a bounty.
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Feb 14, 2020 04:24
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JacquelineDempsey posted:I really want to start that CYOA now. Especially since I'm broke and feeding myself on random stuff from the food bank, so that's really my life right now: Cook Your Own Adventure thread sounds hilarious. FortMan posted:What is scum in this context? Apples have pectin, which expresses and forms a scum when boiled. Liquid Communism fucked around with this message at 06:19 on Feb 14, 2020 |
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Feb 14, 2020 06:15
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A Grand Egg posted:Is it possible to ban people from particular threads? Yes, but since this is the second time this has happened, I'm going to start with a few probes and a warning. This slap fight is over. Leave the etymology arguments out of the cooking thread.
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Feb 14, 2020 06:22
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I need to think of a good recipe/receipt joke to make the new thread title.
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Feb 14, 2020 15:34
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chitoryu12 posted:The table of contents is...ad hoc. Voting for "Curious Effects of the Imagination" JacquelineDempsey posted:Jackfruit's pretty cool; the restaurant I used to work at offered faux "chicken" nuggets made with the canned stuff. Once you breaded and deep-fried the chunks, the texture was surprisingly similar. Since most of the flavor comes from the seasoned breading anyways, and we served it with bbq sauce to dip in, it fooled a couple of the employees when my KM was doing test-runs and just said "hey, wanna try these new nuggets?" (note: this was imo a dick move she used to do; as a haver of allergies I do not approve of tricking people into eating something without telling them wtf it is) This is especially true in the case of something like jackfruit, which is exotic enough that plenty of people probably don't even know they're allergic.
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Feb 14, 2020 16:17
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Shooting Blanks posted:Voting for "Curious Effects of the Imagination" Yeah, she was really fuckin' weird about that. Whenever she'd go to the Asian market, she'd bring back some sort of surprise back for us, usually innocuous treat like green tea candies or Pocky or whatnot. One time she brought back and fried up these little "meat" nuggets and passed some around asking everyone "have you ever had duck? try it, tell me what you think!" Me being pretty food savvy, I could tell right away it was the Chinese mock duck made from seitan. I rushed to tell one of my co-workers "don't eat the 'duck'!" because I knew she had a legit gluten allergy and would've been making GBS threads her pants the rest of the shift. We also made our own peanut butter in house, that was one of my prep jobs. KM was well aware that one of the other cooks, Pat, had a peanut allergy --- she'd be the first to tell new hires that fact. But I swear she always tasked me with making it when Pat was also working. I'd even say "why don't I do this tomorrow when Pat's off, so y'know, there's not peanut dust flying out the top of the robo-coup?" Never got a good answer. I think she was trying to kill all of us, or maybe just had a case of brain worms (she's an out lesbian who voted for Trump, so... you be the judge). Just one of many reasons I don't work there anymore. Sorry for the derail! (But at least it's about food and not etymology)
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Feb 14, 2020 17:08
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Shooting Blanks posted:Voting for "Curious Effects of the Imagination"   You have the admire the audacity of introducing the section where you make the case for your recipe for ox liver with an anecdote about some posh toff MP poisoning his constituency. Also those exotic locales where they consume the weirdest poo poo: China and France. Also: Curry may be used.
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Feb 14, 2020 23:42
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I love how this format of [story involving a particular dish] plus [bonus related story involving another food] followed by [recipe for the first dish] is absolutely echoed in the food blogs of today.
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Feb 15, 2020 00:40
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SubG posted:
This is the essence of Britishness.
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Feb 15, 2020 00:40
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Hirayuki posted:I love how this format of [story involving a particular dish] plus [bonus related story involving another food] followed by [recipe for the first dish] is absolutely echoed in the food blogs of today.    I'd say tag yourself, but I'm pretty sure everyone is an old cock beat to pieces. Also, ~*science*~ as a selling point for recipes hardly originated with Our Lord And Savior López-Alt: 
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Feb 15, 2020 02:42
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I'm fuch an odd jumble. Lardons are the best, I don't cook bacon any other way any more. Also, because if I cook slices, half/all of it disappears into my fiancè.
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Feb 16, 2020 02:48
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Who wants to join me on a journey of trying Confederate coffee substitutes from the Civil War? They roasted and ground just about anything edible, from sugarcane seeds and grape seeds to potatoes and acorns!
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Feb 19, 2020 15:45
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chitoryu12 posted:Who wants to join me on a journey of trying Confederate coffee substitutes from the Civil War? They roasted and ground just about anything edible, from sugarcane seeds and grape seeds to potatoes and acorns! At first I thought “well, maybe they didn’t realize that caffeine was in coffee and not this other stuff, and that’s why they even bothered”, but nope, caffeine was discovered in 1819. Buncha decaf-drinking lunatics down south.
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Feb 19, 2020 15:56
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My grandfather got used to weak or substitute coffee during the Depression and the war, and it wasn't until the 90s that he figured out he could drink real, strong coffee again.
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Feb 19, 2020 16:14
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