You may be interested in the German name for a type of rusk, “Zwieback”, which literally means “baked twice” (though with archaic, fossilised grammar)
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
Even better if it’s butter made from peanuts.
So Butter is it.
Butter is king. I like a bit of honey with it from tie to time, but plain buttered toast is the dog’s bollocks.
Toast was all about finding ways to use stale bread again. It also kills mold.
I feel compelled to say “Yeah TOAST!”
Some sailor that was like for the love of God can I please have ateast one. Biscuit that isn’t cooked 7 times. Just cook it once please!
No. Biscuit literally means “twice baked”.
So if you only bake it once is it a uniscuit, or just a scuit?
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I’m guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it’s still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that’s what frankincense and myr were (and disappointing to find out these “precious substances” just smell like church).
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
Yogurt is also very interesting, as its bacteria originates from ants. Who would think “hmm ants have infested my milk container but hey let me taste what they did to milk anyways”
You can just leave milk out at room temperature for a few days and you’ll get yogurt. There’s tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don’t need them if you just want any yogurt.
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
I think there’s a lot of “dare you to eat that” in food history.
I think a lot of it boils down to, “we either eat it or starve.”
And sometimes both.
Oregano trail wasn’t wrong when it made dysentery a near death experience.
Oregano trail
There’s also a lot of " Tom didn’t make it" in food history.
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
Humans literally used to hunt by jogging animals to death. Our ability to sweat was a game changer.
It’s proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
The question remains - how hungry must they have been to still eat that?
A man’s gotta eat
Randy, are you prostituting yourself out for sheep stomach cheese again?
As the old saying goes: " 'twas a brave man who first ate an oyster." (Pretty sure this is an Oscar Wilde quote)
Who though to stab a tree and collect the juice? I want that mf knighted
Right? And trees that leak, like pines, have sap that tastes like absolute ass. You’d think they’d avoid tasting tree sap at all costs
Birch juice though mmmm
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
months later
the cheese had molded
he ate itWhat a moron.
Croutons have entered the chat
Just wait until you try doubled fried french fries. It’s the only way i eat then now.
Every potato should be cooked twice. It’s the correct way
Are triple cooked chips not common knowledge outside of the UK?
The best way I’ve found to make fries in the oven is to bake them on normal mode for 20-30 minutes, then hit them with convection mode for another 10.
I’d be interested to know if toast came before the end of the frequent consumption of stale bread.
Many of our recipes are based around using and eating stale bread, and in modern times require you to toast bread as most don’t keep bread that has gone stale.
If you think of things like French Onion Soup, that traditionally used stale bread, not toasted bread.
So I wonder if toasting was a way to compensate for not having stale bread, or if folks were in fact toasting bread long before the norms changed.
Toasting does freshen up stale baked goods somewhat. When the necessity to eat stale bread vanished, people started toasting non stale bread, because they liked the taste of toasted bread.
Answer: people said the crust was the best part of the bread. How can we get crust on more of the bread? Slice the bread and bake it again.
And then you have those people who cut the crust off bread.
I think this might be correlated with the type of bread. When you have the really sweet highly processed white bread, the crust tastes very bitter in contrast. With higher quality breads, the crust is just a little dryer, but not too different from the rest of the slice. I never liked bread crust as a kid, nor did my partner. But my kid never complained about crust and this is my hypothesis as to why.
The crust is not just drier, it’s crunchy, it’s crackling. It’s got roasted aromas and all the flavours of the bread heightened 10 times.
That proves my point. Do they toast their bread? Do they cut the crust off their toast?
The answer is yes. My kids cut the crust off their toast
I get wanting less crust on your bread, but less crust on your crust?
In Germany we call bland white bread “toast bread” because it can only taste good when toasted.
I also often call it that (I’m Polish-British)
Yeah, what we call “bread” in the US is “toast bread” in Germany. I’ve heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
I’ve heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
Most US grocery stores I’ve been to have that too. Usually an entire bakery section filled with freshly baked bread.
The bigger ones do, yeah, but EVERY place doesn’t like in Germany.
Probably first did it to kill off mold
I like to buy Chewy Chips Ahoy!™ and then finish cooking them.
You’re gonna lose your mind when you find out about the original Chips Ahoy!™ in the blue package.
AGAIN!
try making a loaf of bread with like 6-12 tbsp of chestnut honey, specifically chestnut. Eat some fresh but let it cool and toast it after. It goes with everything and it smells amazing. I eat it with ice cream for an unparalleled ice cream sandwich that make those store bought bricks look and taste like dirt in comparison.
It’s crazy because chestnut honey smells and tastes kinda not food like IMO. Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose. Not saying I’ve done that but that’s just the image I have in my head from trying chestnut honey on its own.
Get a load of this guy who has beehives in entire groves of chestnut trees.
I wish, except kinda not really because chestnuts are gross. Back when I worked in a grocery store chestnuts were a decidedly rare item to see people buying too.
I thought chestnuts were like almost extinct?
I freaked out and looked it up and it seems like its only american chestnut that is critically endangered and european chestnut, which is most likely the one the honey I have tried was made from, is least concern.
This is probably why I never heard of chestnut honey before going to europe and why even if you can find some here it’s imported.
Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose
How’d you find my diary?
I’ve been waiting for a large portion of my life for someone who has tried chestnut honey to confirm or deny but chestnut honey is really rare here and I also can’t confirm if there are multiple types of chestnut tree that would result in different flavour or aroma. I had two 1L jars of the honey from Slovenia, and one smaller jar from Italy several years later though so I expect it to be fairly consistent even from different hives.
