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Posted
7 minutes ago, elfenix said:

a hamburger is a sandwich but not all hamburgers are hamburger sandwiches. 

Are you a robot?  Prove!  Prove!

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Posted (edited)

there is a guy on tiktok using old cookbooks from 100+ years ago doing sandwiches of history. We ate some prety nasty ass sandwiches 100 years ago, but they are still probably better than papa johns pizza.  

Edited by Gardner Barnes
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Posted (edited)
12 minutes ago, Gardner Barnes said:

there is a guy on tiktok using old cookbooks from 100+ years ago doing sandwiches of history. We ate some prety nasty ass sandwiches 100 years ago, but they are still probably better than papa johns pizza.  

Would like some links to that.

Sometimes I wonder what skillset I could bring to the table if I was transported back in time, and I think it might basically break down to cooking.  But then I realize that I would not have all these big containers of Fiesta brand spices to work with and I think that I might end up as a surf shoveling manure.. 

Edited by Anastasis
Posted
13 minutes ago, Anastasis said:

Would like some links to that.

Sometimes I wonder what skillset I could bring to the table if I was transported back in time, and I think it might basically break down to cooking.  But then I realize that I would not have all these big containers of Fiesta brand spices to work with and I think that I might end up as a surf shoveling manure.. 

Man, you don’t actually want those recipes.  I’ve studied an awful lot of 1500 and 1600 books.  

Heres a sample. 

http://www.godecookery.com/engrec/engrec.html

 

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Posted
tasting history on youtube is pretty good.  i need to make the pre-karo-syrup pecan pie he did before thanksgiving day.
 

I’ll keep my grandmothers Karo syrup pecan pie recipe thank you. I’ve also got one that is basically cheesecake on the bottom, pecan pie on top.
Posted
Would like some links to that.
Sometimes I wonder what skillset I could bring to the table if I was transported back in time, and I think it might basically break down to cooking.  But then I realize that I would not have all these big containers of Fiesta brand spices to work with and I think that I might end up as a surf shoveling manure.. 

https://vm.tiktok.com/TTPdkqXBbP/

He is dry but the sandwiches are interesting. And also kinda gross for the most part.
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Posted
tasting history on youtube is pretty good.  i need to make the pre-karo-syrup pecan pie he did before thanksgiving day.
 

Yeah. Actually I really like that series. Cooking more than say, pre-1950 was a pain in the ass.
Posted

A Sallet of Burdocke rootes

PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic

DESCRIPTION: A cooked dish of Burdock roots

 


A Sallet of Burdocke rootes.

Cut off the outward rinde, and lay them in water a good houre at the least: when you have done, seethe them untill they be tender: then set them on coales with Butter and Vinegar, and so let them stand a pretty while: then put in grated bread and Sugar, betwixt every lay, and serue them in.

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Posted

A Sallet of Burdocke rootes

PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic

DESCRIPTION: A cooked dish of Burdock roots

 


A Sallet of Burdocke rootes.

Cut off the outward rinde, and lay them in water a good houre at the least: when you have done, seethe them untill they be tender: then set them on coales with Butter and Vinegar, and so let them stand a pretty while: then put in grated bread and Sugar, betwixt every lay, and serue them in.


I cannot emphasize how important the “betwixt every lay” step is.
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Posted

Yeah. Actually I really like that series. Cooking more than say, pre-1950 was a pain in the ass.

There was a cooking show on British TV that was on BBC America I believe. It was a pair of comedic foodie commentators. They would cook a meal from history, like a Celtic feast from 600AD, or a Norman meal, or a feast from the 1870’s empire. And they had to cook with the ingredients, recipes, and technologies of the time.
Posted
On 1/1/2022 at 11:16 AM, Mitch Cumsteen said:

Muffaletta. Made the bread from scratch, used central grocery olive salet. So good. 

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I would rep this 10 times if I could, sir. Haven't had a muffaletta in forever. Sublime!

Posted
8 minutes ago, Texzilla58 said:


There was a cooking show on British TV that was on BBC America I believe. It was a pair of comedic foodie commentators. They would cook a meal from history, like a Celtic feast from 600AD, or a Norman meal, or a feast from the 1870’s empire. And they had to cook with the ingredients, recipes, and technologies of the time.

Supersizers, I think?

Posted
On 2/7/2022 at 4:22 AM, Anastasis said:

Would like some links to that.

Sometimes I wonder what skillset I could bring to the table if I was transported back in time, and I think it might basically break down to cooking.  But then I realize that I would not have all these big containers of Fiesta brand spices to work with and I think that I might end up as a surf shoveling manure.. 

Depending on when and your communication skills--- if you could get one hospital and one major nobleman's kitchen to take your advice on sanitation or hygiene you'd basically be a health wizard and could consult on that stuff.  

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Posted

I made this. On jalapeño cheese loaf, smoked ham, salami, black pepper turkey. Campari tomatoes, sweet onion. Dukes mayo. French’s yellow and zatarains coarse creole mustards.312be448731794eb9354c90f8d1044ad.jpg

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Posted

Some expensive ass Carnegie Deli  pastrami from Central market, swiss,  slaw, on marble rye. Didn't have any Russian dressing so I used some sandwich pal horseradish spread..... not bad. 

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Posted
False. When you have top tier tomatoes you let them be the star. When you have out of season water boys go head and put a pound on there.

I’ll use the sarcasm tag next time. I agree that great tomatoes need less bacon. That looks like a perfect amount of perfectly cooked bacon. If I have good homegrown im fine with great bread, mayo, tomatoes. No bacon.
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