Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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This video features the book Menu Design in America by John Mariani and Steven Heller, 2011:
Hamm & Bublé SNL sketch I referenced:
???? An 1800s Feast! Sausage, Peas Pudding & Apple Pie | The Dark Mystery of Lewis & Clark | LIVE CHAT
Ron and Justine are here to EAT! Today we have a full (balanced) meal cooked from recipes dating between 1796 and 1832. Sausages fried with peas pudding & cabbage + an apple pie from America's first published cookbook. How is it? Let's try them all and give you our review 200 years later! Also, we'll chat about historical apple varities and the mystery surronding Meriwether Lewis's violent death. Last but not least Ron talks about his new flintlock pistol and reads the history for this week!
To see this meal and others being prepared please visit our MAIN channel Early American. Thank you!
Cooking video link-
Kandye's store Sassafras Creek Originals website link-
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Braising, Stewing & Wine Pairing Tips with Chef Wook Kang & Sommelier John Laloganes
888 282-1353
Episode Summary:
3min mark: Introducing Feeding The Soul Podcast and hosts Chef Wook Kang and Sommelier John Laloganes
5 min mark: As seasons change, so does our appetite. Sommelier John Laloganes talks about seasonal Fall dishes, comforting, hearty, slow cooked and full of flavor. Stewing and braising is the ultimate cool weather antidote.
7min mark: Braising cuts of meat - choose tougher cuts, tender like Wook's heart.
The difference between braising and stewing:
- cut and type of meat
- amount of liquid
- one pot
- low & slow, using moisture to cook
The size of meat will help you determine if it will be braised or strewed.
Braising = bigger cuts (beef cheeks, shanks etc),
stewing: cut into cubes, submerged in liquid.
Keep the lid on the pot to steam everything to break down the connective tissue in tough cuts of meat
stewing= stovetop
braising= transitions into the oven
cooking temperature:
Chicken - around 1 hour
Pork shoulder - smaller - about 2 hours
Short rib - depending on size: anywhere between 2 to 3 or even 4 hours
11 min mark: don't get the liquid to boiling temperature
stewing/braising is cost effective
set it and forget it
aromas evoke childhood memories
Wagyu - naturally high in fat, tender, marbling.. can be braised
14min mark: Instapot vs Stovetop vs Oven
- chefs appreciate Instapot
- if you like a challenge it's great!
16min mark: Poll Question
When did braising first appear:
1750 - Scotland
1850 France - correct answer
1500 Sprain
Smoking Meat is a form of braising:
true
false - correct answer
20min mark: 5 Tips from Chef and John
1. Time - you can't hack this
2. Brown - always brown your meat and vegetables first to add deeper flavor throughout the cooking process, don't under-brown
3. Deglaze - once the meat is done searing/browning, add liquid, such as wine, then add stock/water etc.Wine adds acidity to the sauce. Scrape the brown bits, it's where the flavor hides and enriches the dish. To add more acidity, you can add some tomato paste.
4. Day ahead - try cooking it a day before serving, stews, braises and even soups get better the next day. Restaurant tip/trick - when you make it the day before, chefs can remove the fat easily from the sauce. Then they can add a little bit of butter once they start heating the dish again.
5. Finishing - add a final flourish to add texture to the braise or stew. Chef Wook recommends fresh herbs like parsley can do the trick. If you want a more intense flavor, add rosemary. A squeeze of lemon will give it a nice brightness. John recommends adding a splash of vinegar.
33min mark: What kind of wine can you use?
Typically in restaurants and kitchen you use the cheapest wine. From the standpoint that the quality of ingredients are important, a cheap wine can have too much sweetness. John suggests getting a similar varietal of wine that you'll use to drink with the dish in a $10-15 price point.
35 min mark: Google Earth, meet Goosecross Cellars in Napa Valley
Napa and Sonoma wine region
Goosecross vineyard and winery
41min mark: Goosecross Syrah assessment by Sommelier John
- what wines to use? Mellow and complex or bold and intense reds are best for braising and stewing
- Syrah is a bold and intense red (Cab, Zin, Nebbiolo etc do as well!)
- Goosecross 2016 Syrah typicity (recognizable by..)
black dark fruit, blackberry jam, or dried fruit, in addition, one of the markers of Syrah is bacon fat (smokiness from barrel aging)
- healthy dose of baking spices (clove, cardamom, vanilla)
- savory characteristics: earthy character - tobacco, leather
- great with beef, stews, braises (like a Cabernet Sauvignon)
- if you love Cab, you will LOVE Syrah
- Petite Sirah gives it structure and earthiness
- 2016 vintage - usually reds are being drunk too young, this 2016 is a rare aged red you can't get anywhere else!
- drink it now! Make a stew, make a braise, and drink some Goosecross
47min mark: the best dish for Goosecross Syrah 2016, Napa Valley!
Braised Short rib on top of mashed potatoes, roasted carrots, blend of roasted mushrooms, micro arugula for a hint of spice. Red wine sauce.
56min mark: About the Feeding the Soul Podcast
Welcome to Cellar Angels, your private gateway to a world of wine wanderlust! Become a complimentary Cellar Angels member and enjoy exclusive access to Napa and Sonoma’s highest caliber, limited production wines rarely available in the market while supporting your favorite cause with proceeds from every purchase.
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This Chicken Casserole From 1830 Will Leave You Speechless |Real Historic Recipes|
You might be among the first in 200 years to lay your eyes upon this dish. This is a tad complicated, and certainly expensive, but wow did it taste good. Let's follow the recipe as it was written in 1830 and see what we get!
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Cooking Up a Fall Feast from 1808 |Real Historic Recipes ASMR|
Gravy smothered lamb, roast potatoes, and a cheap rice dessert with one seriously decedent butter nutmeg sauce. These are recipes from 1808! People back then sure knew how to eat. Lamb and mutton were meats that were more commonly eaten back then than it is today, being as common as pork and chicken on people's dinner plates. Lamb was recommended to be eaten from late spring through fall.
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Ponchatoula & Madisonville | A Taste of Louisiana with Chef John Folse & Company (1992)
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from July 19, 1992, Chef John Folse cooks Strawberry Glazed Pork Loin and Coq au Vin with Strawberry Wine. He also prepares Strawberry 7-Up Pie with Dr. Charles Gideon, the former mayor of Ponchatoula and the founder of the Strawberry Festival. This episode also includes footage from Ponchatoula, Madisonville, and the Tchefuncte River.