Eat to Live: Wartime Recipes (Episode 5: Food of the Imagination)
Eat to Live: Wartime Recipes
Episode 5: Food of the Imagination
*For English subtitles please turn on captions on the menu bar
Following the British surrender, more than 100,000 military personnel and European civilians were moved into prisoners of war (POW) camps. The former ruling class was deprived of their usual luxuries and forced into a life of hardship. This episode explores the living conditions and practices of European and Australian POWs through diary entries, oral history interviews and a focus on the Adam Park POW camp where a research and excavation project is taking place. Food persisted within the memories and imaginations of POWs when they were starving; they would gather to talk about food and dined sumptuously in imagination. One of the POWs' dream dishes, lobster bystander, is demonstrated in this episode.
Mistakes Everyone Makes With A.1. Sauce
Do you like A.1. Sauce so much that you drink it straight out of the bottle? While that might sound ridiculous, there's kind of a way to actually pull it off. Here's a guide to avoid some common mistakes with this classic condiment.
#Steak #Food #Sauce
Not eating it on wings | 0:00
Not using it on vegetable dishes | 0:56
Not trying other varieties | 1:45
Not adding it to cocktails | 2:48
Skipping it at breakfast | 3:49
Assuming it isn't vegan | 5:00
Not adding it to shepherd's pie | 6:08
Not storing it properly | 7:18
Not eating it with tuna | 8:26
Not using it as a marinade | 9:36
Not trying the recipe on the bottle | 10:32
Voiceover by: Chrissy Baker
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Decades of Recipes from 1920's, 1930's, 1940's, 1950's, 1960's, 1970's, +beyond | Vintage Recipes
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In this video, I'm bringing you decades of recipes from the 1920's, 1930's, 1940's, 1950's, 1960's, 1970's, and beyond! These recipes are easy to make and will be a hit with your family and friends.
Looking for lots of dinner ideas? Then you've come to the right place. In this video, I'm sharing with you dozens of recipes from the 1920's, 1930's, 1940's, 1950's, 1960's, 1970's, and beyond. Whether you're in the mood for a traditional dish or something a little more creative, I've got you covered. Enjoy!
Here is an informative website on food in the 1920's:
Amish Video:
Marinades:
Ranch Rolls:
Recipes:
Instant pot shredded chicken:
Meatballs:
German Potato Salad:
Crunchy Tuna Salad:
Stovetop Goulash:
Smoky Baked Beans:
Corned Beef Hash and Eggs:
Twice Baked Potatoes:
Potato and Carrot Mash:
Potato Salad:
Meatloaf:
Baked Corn and Tomatoes:
- 2 cups cooked corn, canned or fresh
- 1 tsp sugar
- 2 cups tomatoes
- 1 tsp salt
- 1 tbsp butter
- 1 cup breadcrumbs
Tuna noodle casserole:
Dessert with cream cheese and cool whip:
No bake cheesecake:
Wedge Salad:
Grandmas Stuffed Celery:
Cocktail Meatballs:
French Onion Dip:
Chicken salad:
Black Bean Soup:
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Money Saving Tips From The Frugal 1940's! Food Rationing! 1944 Cookbook Review! Corn Chowder Recipe!
Save Money! Frugal Living! Learn how they made do in the 1940's with food rationing! Beat Inflation! Cook from scratch! Money saving hints and tips! Early retirement debt free couple shows you how you can have an abundant and full life with less money! Living a debt free life is possible by simple budgeting and not over spending! Debt free living is within reach!
**CAUTION** As with any vintage cookbook some of the recipes may not meet up to modern food safety regulations. Please make sure you follow modern food safety measures, applications, and precautions if creating ANY vintage recipes.
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The Quintessential Most Disgusting Vintage Recipe: Bananas in Hollandaise Sauce
Watch as I make and eat the quintessential most disgusting vintage dish ever: Bananas in Hollandaise sauce. Then I make it modern by....well you will just have to watch the video!
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Patsy’s Italian Family Cookbook | Sal Scognamillo | Talks at Google
Sal Scognamillo is the chef at Patsy's Italian Restaurant.
Founded in 1944 by Pasquale “Patsy” Scognamillo, Patsy’s Italian Restaurant has been in its current and only NYC theater district location (in the building next to the original site) since 1954. In almost 70 years of existence, Patsy’s Italian Restaurant has had only three chefs; the late Patsy himself, his son Joe Scognamillo, who has been at the establishment since the tender age of seven, and Joe’s son Sal, who has been manning the kitchen for the past 29 years.
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Moderated by Michael Kauffman.