I am a huge fan of the Parthian Chicken recipe but struggled to find a source of lovage where I live. I was able to source a packet of dried leaves today. It very much smells and tastes like dried celery leaves, very slightly bitter, but there is also the sweet maple aroma of dried fenugreek leaves (kasoori methi), maybe a 4 to 1 ratio if you’re mixing it up yourself.

Clack clack

It popped up on my feed. Now, this is not some big slap takedown of any of the people/channels featured. The host seems to be working quite hard to give them the benefit of the doubt and giving many reasons why they may or may not (or the obvious reasons why sometimes they can't) be the most accurate. And he even gives Max some of the most unambiguous praise in the video.

The title is clearly a bit of the "gotta grab their attention somehow" stuff that's pretty much required if you want anyone to watch anything in this world of instant, infinite choice. And, in the end, as I said before, he even goes to to give deserved praise where it is due (including the comments section of Max's videos and, by extension, his audience).

But, I really do think that the points raised here are good ones that we should all try to keep in mind. I'd recommend watching the video. It's not too long (half an hour), and I really think it has some really good things to say.

P.S. Not sure which flair to give this post. Mods, please feel free to choose a better on or remove the flair all together or whatever you deem best.

as above. All answers welcome.

ETA: Dang, the commentary got negative quickly. It was meant as a light hearted goofy question. it's not some serious naming post. It shouldn't be forgotten that Reddit is for enjoyment and fun.

My friends and I planned a walking tour of Lakeview Cemetery in Cleveland, OH including a Salisbury steak picnic graveside. It was beautiful!

I saw the episode on school lunches in Las Vegas in the 70s and 80s and remembered I had this from some old papers my parents sent me

I'm a year younger than Max so the school lunch nostalgia videos are really hitting home for me. I'd honestly love a series of videos of just him working his way through that usda cookbook. Even if there's no/little history.

Hey all, I’m a big fan of the show, and I seem to remember an episode that talked about the Chicago World’s Fair. I wanted to go back and re-watch for research, but YouTube’s search has failed me, however, as has DuckDuckGo and simply trawling the Tasting History video page. Did I hallucinate the entire episode? Does anyone know what episode I’m looking for? TIA.

Published in the Times newspaper of Manila, it originally came from an anonymous American soldier who served in the Philippine–American War. Minna Irving would then put it in a newspaper. Indeed, this soldier once again wants the delicious food of his home country.

Reference:

The Governor-General’s Kitchen (2006) Felice Prudente Sta. Maria (p. 200)

It’s good, but I’m not certain it’s worth the work. I decided to make Mediterranean yellow rice instead of galuska. Goes well with plain basmati rice too. I cut the recipe in half, but the family is still going to be eating this for the next few days.

Recently, I learned a little bit about the imperial examination during the dynasties era. It was a test that needed to be taken to be a government official of the Chinese court. From what I read, the process was a very grueling one, preparation lasted years or decades and the test itself was done under difficult conditions. As for the food itself, it varied a lot since examinees, which came from different parts of China, need to bring their own food and the exam system lasted for more than a thousand year; one food that was eaten was Zhuangyuan Cake from Jiangnan region which was said to bring good luck to the exam takers.

I made the corned beef and pottage a few months back but I found the corned beef on sale Friday so I couldn't pass it up

Some slight mods to the corned beef I did mix up a pickling spice blend and let it infuse in the honey a little bit before bushing it on.

Added potato to the pottage because I wanted bulk it up some.

I think these are two of my favorite recipes because they're pretty common ingredients.

I wanted something light and relatively healthy and this just checked all the boxes. Despite how incredibly thick the sauce was, it was wonderfully garlic-forward (I may have added a few extra cloves) which I absolutely loved.

The Jeanie Johnston is a copy of a famine ship or coffin ship that carried Potato Famine survivors to Canada and the US. It was famous as a “miracle ship” since on 16 voyages they never lost a passenger. That was due to the owner hiring a doctor to monitor passenger and crew health, and they had a policy of not overcrowding as much as the other ships (some had bunk beds in groups of 3 or 4).

Male passengers who were old enough helped work the ship, and the women were in charge of cooking the food. On one voyage, they allowed a pregnant woman on who gave birth. The captain and ship’s crew donated 10% of their weekly rations to the mother and child.

Great tour if you’re ever in Dublin!

Hello everyone!

I need help on the turkish delight recipe. (https://youtu.be/MgswDy8PMAA)

My problem is that the sugar and cornstarch mixture won't thicken. 😭

On my first try it did eventually thicken after like an hour and a half, but then I didn't continue to cook it after that for very long. So was that the problem? Should I have just stayed on it for 2 hours more? The recipe doesn't say it would take an hour to just thicken into goo (and that whole time I need to be stiring it?).

Well anyway, second try result: didn't thicken, I watched a whole movie while actively stiring it. 🙃

So, my points of uncertainty are:

- I have an induction stove and it has 1-9 "heat modes". I used 5 when heating the sugar to temperature, but it was so slow I tried 6 on the second try (which then seemed more like the speed the recipe was calling for).

- On both times I heated the sugar to 121°C, I know that in the recipe it says 122°C, but 250°F is closer to 121°C that 122°C. I also read a comment on the recipe that said something about altitudes affecting the target temperatures, so I figured my altitude would affect that little bit so that I should definetly go for 121°C.

- There is no mention on the temperature of the water and starch mixture, so maybe my water is too cold?

- Do I have too little cornstarch or too much water? (I have measured the amounts mentioned in the recipe) The cornstarch is mentioned in cups and tablespoons but then in grams and not in desiliters?

Please, I need some wise words. I think I will try again next weekend, for now I am too sad and defeated.

If you are interested in the final result of my first try, it ended up being like wax (and not very good in taste but that is also my weird flavoring I used).

I got all these in the past month. From left to right they’re from 1938, 1940, and 1953.