Tag : History
Once Popular Foods That We All Stopped Eating Taste is a powerful thing, capable of conjuring up some pretty potent memories. But what about all the once-popular foodstuff people just don’t have a taste for anymore? Why have we let go of the food trends of the past? Here are some once-popular items that just
Biggest Fast Food Flops In History Every fast food chain wants to create the next Big Mac or the next Whopper. But sometimes, their attempts end up falling so flat they become the stuff of legend. Here are some massive fast food failures we’ll never forget…
Historic Harvest Soup We ate something like this in rural Thailand, and in Western China – both were cooked right in the pumpkin directly in the fire. Good Eats!
45 Delicious Facts About Cooking The ability to tame fire and ice to cook and store food helped humans develop new technology and innovations. Smoke, chiefly from indoor cooking fires, kills about 1.5 million people every year in the developing world. Historically, women were most vulnerable to the dangers of cooking, especially because they
The Victorian Way To Make Breakfast Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens. This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices. As the ‘jewel
The Victorian Way To Make A Trifle Mrs Crocombe is making one of Lord Braybrooke’s favourite desserts – trifle. A perfect treat to follow any meal.
How To Make Pancakes Join Mrs Crocombe the Victorian cook as she prepares some pancakes for Lord and Lady Braybrooke and servants in the kitchens of Audley End House. Ingredients: 3 tablespoons of flour A quarter pint of milk 3 eggs Butter, for the pan Fillings: Sugar Jam Lemon, to flavour Mrs Crocombe’s Cookbook Back
Rethinking Nashville’s Southern Approach To Food Chef Julia Sullivan may be born and raised in Nashville, but she doesn’t consider herself to be a “southern chef”. At her restaurant, Henrietta Red, she challenges herself to approach food differently than the classic southern restaurant by utilizing lots of seafood and steering away from pork.
18th Century Cheese Curd Fritters Today’s recipe is a little different: Cheese-curd fritters from Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” We found it a bit challenging to make cheese curds in camp, but we managed to pull it off. If you don’t want to go to those lengths, you can often find cheese curds
Mushroom Ketchup Jon is still trying to get back from vacation, we thought this was a perfect time to go back into the archives and pull out one of the most yummy things from the past, mushroom ketchup. If you haven’t tried it yet, now is a great time.
Springtime Soup Today we use the wild Spring greens we picked to make a delicious Springtime soup! This is a great time of year to start camping, enjoy nature, and spend time with friends and family while campfire cooking.
How Pine Nuts And Spinach were Used In 18th Century Spanish Cooking I’ve been doing this one for years for Christmas Dinner … but, I lightly toast the pine nuts in olive oil, I pre-plump the raisins (or currants work well too) in hot water, then when the nuts are done, I pull them out
Historical French Toast Did you know that this delectable dish we call French Toast has been around for over a thousand years? And it wasn’t always breakfast fare, in fact, it likely started out as a dessert. Learn about Payn Perdue, what we call “French Toast”.
The Perfect Campfire Coffee We are joined today by Dave Taylor, historical reenactor and expert cafelier. He blends his love for both coffee and history, and shows us how to make not only a perfect cup of coffee, but how to make it using a period-correct technique. It’s very eye-opening information!
10 Shocking Facts About McDonald’s From pink slime to Guantanamo Bay, find out what goes on behind the golden arches with 10 shocking facts about McDonald’s.
How Instant Noodles Are Made Inside the Nongshim USA instant noodle factory, the machines are running 24 hours a day to prepare these quick and flavorful meals. With over 30 different flavors, Nongshim USA pumps out over a million pounds of noodles each week!
18th Century Standing Crust Meat Pie In this video we use the standing crust we made in a previous video to make a wonderful little meat pasty or meat pie. Great for traveling or just for a personal sized meal.
The Real Reason You Don’t Hear From Emeril Lagasse Anymore For a while, it seemed like Emeril Lagasse was everywhere. A mainstay on Food Network for years, the chef helped put the channel on the map, and his name was plastered on everything from cookware to spice blends. Then, seemingly overnight, Lagasse disappeared but he