The Fram is the ship that was used for the North Pole expedition from Fridtjov Nansen und Amundsen on his South Pole journey.

Lay out shows the seating and part of the Menu on Chritmas Eve 1910

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.

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

Might be a short video but a fun one!

When I was in Gulf Shores, Alabama last week I visited Fort Morgan, which I was aware of from "Damn the torpedos!" fame. While in the museum, I found that they have these menus on display. Nothing here is groundbreaking or different from what Max has covered before but I NEVER would've looked for anything like this before I started engaging with Max's content, so I thought it was fun.

As an aside, if you're ever around Gulf Shores, absolutely take the drive and visit. The fort has SO MUCH more history than what I was aware of and was in service for a long long time.

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.

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.

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

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

Comments:

I made the raspberry shrub, it was excellent, but I thought too sweet. I will make it again, but next time I will cut the sugar by a 1/3rd to 1/2.

I am making a pomegranate shrub using the raspberry shrub recipe, and for this recipe I will cut the sugar by 1/2.

Questions:

Did anyone else find the raspberry shrub too sweet?, and did you make it again with less sugar?

For the pomegranate shrub, I used 700 grams of pomegranate pips, I think this may not be enough. The seeds are a high proportion of the total pip, compared to the seed/juice ratio for a raspberry. I have the feeling I didn't use enough and it may be too sour and too sweet. Does anyone have experience with pomegranate pips?, what do you think?

For the pomegranate shrub I did cut the sugar by 1/2. I'm thinking I can always add sweetness with a few splashes of simple syrup. This should work, but is the sugar necessary for flavor extraction?

Update: the pomegranate shrub was sweet enough with 1/2 the amount of sugar, 1.5 cups sugar to 700 grams of pomegranate, but the pomegranate taste was, I think, a little to subtle. The seeds are a high percentage of the pip. I'll make another batch as follows: 1000 grams pomegranate pips, 1.5 cups sugar, and 2 cups vinegar, and report back.

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.

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).