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Login Name Post: Eat Like a King: Henry VIII        (Topic#307377)
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-11-18 06:13 PM - Post#1684186    


Eat Like a King: Henry VIII

https://youtu.be/DrNUP113s1M


 
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-11-18 07:05 PM - Post#1684195    

    In response to Colorado Clyde

I think there's something in the video for everyone....


 
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-13-18 11:53 AM - Post#1684512    

    In response to Colorado Clyde

I don't know if anyone has watched the Video, but it starts out slow and gets better as it goes....


 
Ogre 
45 Cal.
Posts: 507
Ogre
05-13-18 12:26 PM - Post#1684519    

    In response to Colorado Clyde

I certainly enjoyed it.

 
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-13-18 12:31 PM - Post#1684521    

    In response to Ogre

Thanks, That's what I was going for....


 
tenngun 
Cannon
Posts: 7575
tenngun
05-13-18 12:44 PM - Post#1684523    

    In response to Colorado Clyde

That was fun, There is also a Tudor kitchen set of vids.

 
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-13-18 02:52 PM - Post#1684539    

    In response to tenngun

  • tenngun Said:
That was fun, There is also a Tudor kitchen set of vids.



Oh yes!.....and more...


 
Spence10 
Cannon
Posts: 6908
05-13-18 07:31 PM - Post#1684574    

    In response to Colorado Clyde

Interesting program. Better than average for the History Channel, in my experience.

The comment about all the food which the king didn't eat being given to the courtiers and the poor reminded me of a remarkable report I collected from 1751.

The South-Carolina Gazette
August 26, 1751
London, July 25.

"We hear that on Monday the 13th instant, was celebrated at Wentworth house in Yorkshire, in a very magnificent manner, the birth-day of the Marquis of Rockingham, where there was the most numerous appearance of gentlemen and others ever seen on the like occasion; for whom there was an entertainment provided, which consisted, amongst several other things, of the following particulars, (to wit) 110 dishes of roast beef, 70 pies, 53 dishes of mutton, 48 hams, 55 dishes of lamb, 70 dishes of veal, 40 dishes of chickens, 104 dishes of fish: And the liquors drank on this occasion, were, 13 hogsheads of ale, 20 hogsheads of strong beer, 8 hogsheads of punch, and 4 hogsheads of wine. There were besides, 8 hogsheads of strong beer drank the following day, and 40 load of wheat baked into bread and pies . There were upwards of 10,000 guests in the whole; 3000 of which, or upwards, were entertained within the house: And after they had dined, the victuals was carried out into the booths for the populace, who had strong beer and ale as much as they pleased. The whole was conducted with as great regularity as could be expected, where there was so great a concourse of people."

Spence

 
Cruzatte 
50 Cal.
Posts: 1074
Cruzatte
05-13-18 08:58 PM - Post#1684585    

    In response to Colorado Clyde

  • Colorado Clyde Said:
I don't know if anyone has watched the Video, but it starts out slow and gets better as it goes....


I watched, Clyde. Thanks. I found it interesting.

 
Loyalist Dave 
Cannon
Posts: 6679
Loyalist Dave
05-16-18 09:04 AM - Post#1684925    

    In response to Cruzatte

I didn't think is was particularly slow..., and I'm a disciple of Inigo Montoya..."I hate waiting".

I found it quite informative, but I'm a "foodie" too, so seeing how they cooked, and what they cooked, and how they cooked it, since it was "hearth cooking" always interested me. Particularly the use of sugar and spices.

I have a reprint of a an Italian cook book (with translation) from 1475, and I thought it was interesting that they too, ate just about anything..., it still applied in Henry's time too.

LD

 
Gene L 
50 Cal.
Posts: 1368
05-16-18 12:20 PM - Post#1684957    

    In response to Loyalist Dave

I thought it was interesting. Good information there. I would have liked to see a few recipes there; some were by inference.

 
tenngun 
Cannon
Posts: 7575
tenngun
05-16-18 04:15 PM - Post#1684980    

    In response to Gene L

You like what you get used to. I don’t care for Japanese cooking, and many German and Italian sausages are a might stronger then I like. And at the risk of being boiled in olive oil I like Olive Garden.
Ell was big eating on the menu back then and I can’t take it. And at the risk of being fried in corn meal I don’t care for catfish or black eyed peas.
On the other hand I’ve eaten crow more then once, and woodpecker too.
We can’t forget the emperors new clothes. Caviar and champagne have to be good eating. I find champagne nasty and I would rather have sardines or kippers over caviar. But please God don’t offer me a Bud.and at the risk of being burned on a pile of pete don’t offer me a scotch, I will eat your haggis though.

 
nhmoose 
58 Cal.
Posts: 2061
nhmoose
05-16-18 04:15 PM - Post#1684981    

    In response to Colorado Clyde

Enjoyable! Thanks

 
sidelock 
50 Cal.
Posts: 1364
05-16-18 08:39 PM - Post#1685007    

    In response to tenngun

I'v had to eat a lot of crow also, buttttt the other kind.

 
Loyalist Dave 
Cannon
Posts: 6679
Loyalist Dave
05-17-18 06:55 AM - Post#1685032    

    In response to tenngun

  • Quote:
You like what you get used to. I don’t care for Japanese cooking, and many German and Italian sausages are a might stronger then I like. And at the risk of being boiled in olive oil I like Olive Garden.
...., And at the risk of being fried in corn meal I don’t care for catfish...,
..., I find champagne nasty and I would rather have sardines or kippers over caviar. But please God don’t offer me a Bud.and at the risk of being burned on a pile of pete don’t offer me a scotch, I will eat your haggis though.



Interesting...., I LIKE Japanese cuisine, and I LOVE me some fried catfish, but I have had it where it was pretty musky and not very good. I'll take your champagne, and we can trade off the caviar for a good ale, and split the sardines and kipper snacks. BUD...well it's good for some cooking applications, but Single Malt Scotch Whisky....if you think it always tastes like "peat" then you need to go on a tasting tour. I agree that heavy peat single malt tastes just like arse-end of a CH-53 smells when it's warming up on a helo pad burning kerosene, BUT I've had some single malts that taste just like the smell of a meadow full of blooming heather and clover.

Haggis is excellent after imbibing at least 8 ounces of single malt in under an hour....,

LD

 
Gene L 
50 Cal.
Posts: 1368
05-17-18 06:23 PM - Post#1685120    

    In response to Loyalist Dave

Peaty-tasting Single malt is from Islay, where they get their taste from the fuel used in their making. Many blended scotches have some Islay in them, a taste I don't care for. Some don't: Dewar's. Others do: Johnny Walker.

I like Glenlivet. Clean taste, no peat.

A lot of lake and river caught catfish tastes boggy to me. I love catfish, and in general, fish of all kinds. Love Japanese food, Vietnamese food, Asian food in general. Italian is OK, so is Mexican, but not my favorites..

 
Colorado Clyde 
Cannon
Posts: 14352
Colorado Clyde
05-17-18 06:56 PM - Post#1685123    

    In response to Gene L

Drink Canadian whiskey and you don't have to worry about that foul taste in your mouth...


 
Black Hand 
Cannon
Posts: 7336
Black Hand
05-17-18 07:06 PM - Post#1685125    

    In response to Loyalist Dave

  • Loyalist Dave Said:
...but Single Malt Scotch Whisky....if you think it always tastes like "peat" then you need to go on a tasting tour.


The peaty taste is specific to a type of Scotch and is not representative of all Scotch. The peaty ones taste & smell like burning tires (sorry, tyres) at the beginning, but the taste becomes more complex after a few sips. Other Scotches cover the spectrum and the taste appears to depend on the aging and aging vessel, though other factors also come into play. The peaty Scotches have the malted barley dried over burning peat...


 
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