How To make The Colonial Innkeepers Pie
<The Pie> 1 C Flour
3/4 C Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
1/3 C Butter Or Margarine
1/2 C Milk
1/2 Tsp Vanilla
2 Eggs
1 ea Pie Crust (9 Inch)* :
unbaked
<The Sauce> 2 1 Oz. Sqs. Unsweetened Baking Chocolate
3/4 C Boiling Water
1 C Sugar
1/3 C Butter Or Margarine
2 tsp Vanilla
1/2 C Chopped Nuts
:
<For Garnish> Shaved Chocolate Whipped Cream Or Vanilla Ice Cream
*Use glass pie plate.
FOR THE PIE:
Sift together flour, sugar, baking powder, and salt. Combine the butter, milk and vanilla and add dry ingredients to this. Beat 2 minutes. Add the eggs and beat 2 minutes more. Pour into unbaked pie shell.
FOR THE SAUCE:
Melt chocolate in boiling water. Add sugar and bring to a boil. Remove from heat and add butter and vanilla. Pour sauce over pie batter; sprinkle nutmeats over the top. Bake at 350
How To make The Colonial Innkeepers Pie's Videos
Place-making and Food Security – ICOMOS PH Webinar Series Ep. 1
Place-making and Food Security: Thinking of Heritage Conservation and Food Production
Speakers:
Dr. Fernando Nakpil Zialcita, Ateneo de Manila University
Patricia Maria Santiago, Nayong Pilipino Foundation
Estela Duque, Moulinet Chocolat
Reactors:
Chen Mencias, Environmental Planner
Katreen Andrea Castillo, Agroecological Farmer
Moderator:
Gabriel Caballero, ICOMOS Philippines
June 20, 2020
ICOMOS Philippines Webinar Series #1
How can the heritage practitioners improve a community’s cultural, economic, social circumstances while preserving the environment? How do you facilitate food production and place-making grounded in community-based participation?
To learn more about what we do visit: bit.ly/abouticomosph
Follow us through our social media accounts!
Facebook: facebook.com/icomosph
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An 1807 reference to Jamaican rum matured in stout casks triggered Dave to go on a fascinating journey of research into the links between porter, stout, rum, and the drinking culture of the Caribbean.
0:00 Title Music
0:25 Introduction To Source Material
2:45 The Thompson Brothers bottling
4:18 Tasting the rum
7: 05 More on the 'Innkeepers Guide...' and adulteration
11:53 A few thoughts on our attitude to beer
13:47 Dave's research into the history of porter
19:09 Good and bad pints of Guinness
20:45 Tasting Harvey's Porter
21.53 The 19th Century
30:21 Exports of porter
34:24 Guinness Foreign Extra Stout
39:00 Casks and wood type
45:03 Beer in the Caribbean
52:49 Draught porter and wet sugar
1:02:29 Dragon Stout
1:05:16 Music and beer culture
1:07:18 Conclusion
Harvey's Brewery is great:
Martyn Cornell's blog on beer is superb:
Rum available here:
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From ships galleys to royal patisseries, in slave cabins and kitchens of the “big house,” food sustained both human life and historical cultural traditions. In the days before refrigeration, preservation methods were just as important as the way food was grown or cooked. The culinary traditions of storing food for the future played a critical role in shaping the material culture of kitchens and storerooms across America. This presentation traces the developments in food preservation practices that were used to combat the inherent perishability of culinary fare. Taking a closer look at techniques like salting, smoking, pickling, and potting, this talk explores the objects and tools necessary to “put up” provisions and how preserved products influenced the creation of regional and national cuisines.
DAR Museum lecture
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Speaker: Rachel Asbury, Lois F. McNeil Fellow at the Winterthur Program in American Material Culture
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