#european cooking

[wisterianwoman]

Slow-Cooked, Perfect Beef Stroganoff

Introducing a Beef Stroganoff that's so rich, so creamy, and so flavorful that it'll make your taste buds dance with joy. It's the kind of comfort food that fills your home with warmth and your belly with happiness.

I’ll level with you – I don’t think there’s any other food on this earth that I love more than Beef Stroganoff. I remember the first time I ever had it. I don’t know what inspired my mom to pick up something new at the grocery store that day, but I’m so glad she did because it changed my life. Looking back, it was the worst beef stroganoff there is. A McCormick packet of powdered sauce, canned…

View On WordPress

#american food #beef stroganoff #comfort food #comforting food #delicious #dinner #dinner recipes #eastern european recipes #easy recipes #european cooking #family dinner #favorite recipes #flavorful #Food #food blog #labor of love #mushrooms #savory #savory food #stroganoff #umami

[alpaca-clouds]

How to cook in a medieval setting

Alright. As some of the people, who follow me for a longer while know... I do have opinions about cooking in historical settings. For everyone else a bit of backstory: When I was still LARPing, I would usually come to LARP as a camp cook, making somewhat historically accurate food and selling it for ingame coin. As such I know a bit about how to cook with a historical set up. And given I am getting so much into DnD and DnD stories right now, let me share a bit for those who might be interested (for example for stories and such).

🍲Cooking at Home

First things first: For the longest time in history most people did not have actual kitchens. Because actual kitchens were rather rare. Most people cooked their food over their one fireplace at home, which looked something like what you see above. There was something made of metal hanging over the fireplace. At times this was on hinges and movable, at times it was set in place. You could hang pots and kettles over it. When it came to pans, people either had a mount they would put over the fire or some kind of grid they could easily put into place there with some sourts of mounts (like the two metal thingies you can see above).

If you have a modern kitchen, you are obviously used to cook on several cooktops (for most people it is probably four of them), while in this historical you obviously only had one fire. Of course, as you can also see in the picture above, you could often put two smaller pots over the flames or put in a pan onto the fire additionally. But yes, the way we cook in modern times is very different.

Because of this a lot of people often ate stews and soups of sort. You could make those in just one pot - and often could eat from the same stew for days. In a lot of taverns the people had an "everything stew" going, which worked on the idea that everyone just brought their food leftovers, which were all put into one pot everyone would eat from.

Now, some alert readers might have also noticed something: What about bread and pastries? If you only have one fireplace and no oven, how did people make bread?

Well, there were usually three different methods for this. The most common one was communal ovens. Often people had one communal oven in a neighborhood. Especially in a village there might just be a communal oven everyone would just put their bread in to bake. (Though often this oven would only be fired up once or twice a week.)

The second version to deal with this some people used was a sort of what we today call a dutch oven. A pot made either of metal or clay with a lit you would put into the hot coals and then put bread or pastries into that, baking it like that.

There was also a version where people just baked bread in pans on the fire, rotating the bread during the baking process. At least some written accounts we have seem to imply. (Never tried this method, though. I have no idea how this might work. My camp bread was mostly done in dutch ovens or as stickbread.)

Keep in mind that the fireplace at home was very important for the people in historical times. Because it was their one source of warmth in the house.

🏕️ Cooking at Camp

Technically speaking cooking at camp is not that different - with the exception of course that you have to drag all your supplies along. And while in Baldur's Gate 3 and most other videogames you can carry around several sets of full-plate armor and several pounds of ingredients so that dear Gale can whip something up... In real life as an adventurer running around you need to make decisions on what to take along.

If you have read Lord of the Rings, you might remember how many people have criticized Sam for actually dragging all his cooking supplies along and how sad he was for not being able to cook for most of the time, because they were very limited in taking ingredients along.

So, yes, if you are an adventurer who is camping out in the open, you will probably need to do a lot of hunting and gathering to eat during your travels. You can take food for a couple of days along, but not for a lot.

A special challenge is of course, that while you can cook food for several days when you are at homes, you do not want to drag along a prepared stew for several days. So usually you will cook in smaller batches.

A lot of people who were journeying would often just take along one or two pots along.

So, what would you eat as an adventurer travelling around while trying to save the world from some evil forces? Well, it would depend on the time of the year of course. You would probably hunt yourself some food. For example hares, birds or squirrels. Mostly small things you can eat within one or two days. You do not want to drag along half a dead deer. In the warm months you might also forrage for all sorts of greens. You also can cook with many sorts of roots. Of course you can also always look into berries and other fruits you might find.

Things you might bring with you might be salt and some spices. A good thing to bring along would be herbs for tea, too, because I can tell you from experience that water you might have gotten from a river does not always taste very well - and springs with fresh water are often not accessible.

Now, other than what you can access the basic ideas of camping fires and cooking with them has not changed in the last few thousand years. While modern people camping usually have a car nearby and hence will have access to a lot of ingredients. But the general ideas of how to build a fire and put a pot over it... has not really changed.

So, yeah.

Just keep in mind that for the most part in historical settings until fairly recently, there was not much terms of proper kitchens. People cooked over an open fire and hence had to get at times ingenius about it.

#dungeons & dragons #baldurs gate 3 #lord of the rings #medieval europe #medieval #cooking #medieval cooking #food history #historical settings #history #european history #writing #fantasy #writing resources

[illustratus]

Forest Interior by Moonlight (detail) by Caspar David Friedrich

#caspar david friedrich #art #forest #forests #interior #fire #campfire #camp #night #stove #cooking #romantic #romanticism #woods #nature #camping #europe #european

[thelcsdaily]

Ciambotta Reimagined- Italian Summer Stew

An all-in-one dish for a homey vegetable stew bursting with summery flavors. One thing about summer vegetables that never changes is how delicious they are. It has been transformed into a hearty, savory feast with the addition of pasta and Italian sausage.

“To me, food is as much about the moment, the occasion, the location, and the company as it is about the taste.” – Heston Blumenthal

#food #european cuisine #italian cuisine #vegetable dish #stew #summer vegetable #southern italy #one pot #one pot meals #homemade #homecooking #home cooked meal #my photography #food photography #original photography #thelcsdaily

[adhd-merlin]

I've stumbled on a fic with one of the funniest depictions of modern!Lancelot I've ever read but the main pairing would squick out 99.9% of the fandom so I can't even rec it

#he's very much a side character I just found him delightful #he's a bohemian frenchman #he has that “gay or european?” aura about him #he's merlin's housemate #he cooks for him #he calls him things like “mon cher” and helps him look after his son #merlin tells him “you are going to make someone a great wife one day” #they meet gwen and she immediately thinks lancelot and merlin are a couple #lancelot is completely oblivious. he's just being french. #*bangs fist on table* more french modern lancelot!! #MAKE HIM FRENCH #he is french. in his soul. #*

[bitchfitch]

this is a stupid pet peeve but idk. 'Cooking is an art baking is a science ' is bullshit. you can follow a baking recipe step by step mirroring the original cook Exactly and still get a crap end result.

this is because your kitchen is not their kitchen. unless you live very close to them, their ingredients might be Radically different from yours even if they're technically the same thing. and worse of all. even if you're roommates. if they made their thing first the conditions will be different when you make yours.

like. baking is just ratios. ratio of starch to water to binder to leavener to etc etc.

But you have to include things like. ambient humidity and temperature and where the crop your flour is from was grown and what strain of yeast your using and when your starch was harvested and what the cows and chickens who provided the eggs and dairy were fed and what microbes exist in your environment and how thety hurt or aid flavor and rise time. like. You have to know how to account for the messy nature of reality and there is no formula for that. just repetition until you figure out the flow.

#like. idk man #i need recipes to be geo tagged because like. #here in the states our wheat has to be extremely cold hardy right? way more so than europes #it also needs to be able to handle like. tornadoes and other extreme weather you get that far inland on a flat plane #which means that compared to European flour ours has an insanely high glutin content bc glutin is how the plant strengthens itself #You need to account for that when cooking #more leavener more water less binder gentler kneading and longer rise time #so like. im brain dead exhausted but Yeah. baking very much isnt a science and your great grandma did just fine without a hyper accurate #gram scale being shilled by YouTubers.

[lake-lady]

Making this today.....🥔🥬🥕🍲

https://www.olgasflavorfactory.com/recipes/soups/shchi-russian-cabbage-soup/

#food #cooking #soup #russian #potatoes #yummy #link #recipe #eastern european #mushrooms #shchi

[lofi-hearts]

I'm shocked to see that Goncharov is trending so hard for a 1973 movie, but then again this is the website where being drip-fed Dracula made it a mainstay of the year so what do I know

#dracula daily #goncharov #Dracula #if yoi thing about it #katya and mina share the same role #who despite loving one person #is corrupted and tries to serve another #and that person tries to kill the first person she loved #while he wants nothing more than to save her #and she resists the call of the goncharovs rival members showing she isn't like them at all #like mina does with the brides #the conceptualism #i guess that makes sofia van helsing lol #also theres boats #and european cooking

[fortheloveofaussiegrit]

#oh im down bad #.2023 #porsche european open 2023 #hot webber propaganda #.food #.cooking

[tiramegtoons]

I never thought I’d be able to beat the mafia boss death without peace and tranquility. Don’t know if it was sheer luck or just pure unadulterated spite. It felt so satisfying.

#WOO YEAH WOO YEAH WOO #I have a feeling I'll dread the alpine skyline death wishes #the sound of progress #the snatcher #the snatcher ahit #moonjumper ahit #snatcher minions #mafia boss ahit #self-insert #sketches #i was so close so many times its crazy #HOW MANY TIMES DO I HAVE TO TEACH YOU THIS CHEF MAN #there can only be one european cook on this stage #GET BACK IN THE JAR

[lishenkaaa]

hannigram!harrianthe au btw. someone else must have considered this already right. this feels too easy.

#especially s1 like come on #the only thing is that ianthe could never pretend to be a polite if eccentric european who has a hobby of cooking elaborate dinners #she is getting found out as a cannibal IMMEDIATELY #the locked tomb #harrow the ninth spoilers #harrowhark nonagesimus #ianthe tridentarius #harrianthe #hannibal nbc

[cantsayidont]

February 2024. Originally entitled HENRY JAMES' DRIVE-AWAY DYKES until the studio objected, this fitfully violent, very silly lesbian road movie plays more like QUENTIN TARANTINO'S DYKES TO WATCH OUT FOR: Two mismatched gay friends, uptight Marian (Geraldine Viswanathan) and oversexed Jamie (Margaret Qualley), decide to drive to Tallahassee via a drive-away car delivery service and end up pursued by a pair of bickering goons (Joey Slotnick and C.J. Wilson) looking to retrieve a mysterious package hidden in the trunk of our heroines' car.

A pet project for director Ethan Coen and his wife Tricia Cooke (who is gay), the film, set in 1999, is basically a droll mashup of low-budget '90s lesbian romcoms (e.g., GO FISH, BAR GIRLS) and the same period's innumerable PULP FICTION imitators, full of absurd bits of business and scene-stealing secondary characters, including Beanie Feldstein as Jamie's hilariously bitter cop ex-GF. Some of its more ridiculous moments feel like trying too hard, but it's largely unburdened by the creeping nihilism that often drags down the Coen Brothers' ostensibly comedic efforts.

Much like costar Margaret Qualley's cartoony Texas accent, it can't be taken seriously, but it's endearing if received in the spirit intended, and there are far worse ways to spend 75 minutes. Coen and Cooke say it's intended as the first in a loose trilogy of lesbian B-movies.

#movies #wlw #drive away dolls #drive away dykes #ethan coen #tricia cooke #margaret qualley #geraldine viswanathan #colman domingo #beanie feldstein #hateration holleration #lesbian cinema #i don't know who painted this poster #pulp fiction #henry james #lesbian movies #lesbian #the henry james namecheck is because #the geraldine viswanathan character is reading the europeans throughout #i'm really not a coen brothers fan but this was okay #i could have done without pedro pascal and matt damon #but i assume their presence helped it get greenlit

[illustratus]

The Night by Claude-Joseph Vernet

#claude joseph vernet #joseph vernet #art #coastal #coast #night #moonlight #seascape #moon #full moon #moonlit #sea #ship #boat #boats #romantic #sky #clouds #evening #europe #european #fire #cooking #fishing #ocean #mediterranean #fisherman #fishermen #fish #dog

[theredquilt]

✨️ HAPPY BIRTHDAY!! I'M SO GLAD THAT I KNOW YOU! HERE ARE SOME RHETTS AND THINGS FOR YOU ❤️✨️

What a wonderful combination of creatures! Thank you so much! 😍

#imaging the randl sylvanian families set #with their four trailers pushed into a square #and then a separate scenic airstream for ‘writing retreats’ #a little tricksy black and sliver badger (cute european not evil american variety) #and a giant fluffy orange norwegian forest cat #(and they love each other and only come as a set) #and the cat has a needlessly gigantic paella pan and set of tiny cooking utensils #and the badger has a tiny dj set up and removable antlers

[moregraceful]

Making a new rule for the Cuda which is that if I have friends visiting and I take them out to enjoy a nice game of hockey, the Cuda are not allowed to embarrass me!!

#this team is so funny. and so bad at hockey. and i love them #also: i was observing the swede to swede relationships looking for narrative #and gawanke kept inserting himself into chrona's space even when magnus was talking to petey!! #i'm keeping my eyes open i'm watching #leon looking AWFULLY friendly with chrona while all our canadians fail to defend...and scoring a goal....🧐🧐🧐 #and petey stick close to magnus during stoppages...while leon hovers...oh i'm cooking with gas #also oskar lindblom being INVOLVED but not INTIMATELY like oh he knows something he's aware of something #but what!!!! #usually i am an old man fucker but our old man are EMBARRASSING ME and are COMPLETELY VIBELESS #so i gotta focus on the europeans #šimmer was out today and u could tell it was stressing the dmen out not to have an old man to be psychosexually obsessed with #san jose bb cuda hockey...love and peace on planet earth #fresno oilers.txt #bb cuda

[petermorwood]

More food photography.

The header and this...

... is Oven-Roasted Pumpkin antipasto with Olive Oil, Herbs and Pine Nuts. It’s intended for European Cuisines, and is based on this South Tyrol recipe.

We didn’t have any cherry tomatoes, though next time a can of chopped toms cooked right down then judiciously spooned about seems a good idea; we also added a sprinkle of crushed chillis for extra zing.

These are Baby Turnips in Berry-Pepper Butter, for Food and Cooking of the Middle Kingdoms.

@dduane​ says the plate looks too empty so we’ll have to re-do them with More Turnips.

Until she decided to reshoot with a different bowl and something to drink (a limited edition stout from The Porter House in Dublin) there were actually plenty of turnips.

However somewhere between end-of-shooting with that lot, and “let’s try again”, there seems to have been a certain amount of Eating The Props...

Oh dear. How sad. Never mind. :-D

This is Beef Heart with Red Wine, Onions, Bacon and Garlic, again for European Cuisines, here accompanied by Trofie and Strozzapreti tricolour pasta.

The recipe - dating back to the days of Minitel - is already there, but deserves a better photo.

If finding a heart is difficult or the thought of taking one apart is a bit too forensic, this treatment works just fine with other cheap tough cuts such as shin or oxtail; sear in advance for flavour and colour, then proceed as per the recipe. Long marination and slow cooking is what does the trick.

Here’s Geflügelragout (Roast Chicken Stew) from European Cuisines. Basically it’s a from-the-shop rotisserie chicken in a rich winey lemony sauce which can be made in advance and stored in fridge or freezer. (Make plenty...)

it’s going to be Brightwood Vintner’s Chicken in The Middle Kingdoms, because they really wouldn’t want to miss out on something this good.

DD’s recipe calls for a lemon cut into thick slices and all pips removed. These slices are then fished out afterwards along with the bay leaves.

My preference - I like lemons - is to slice the lemon as thin as possible (again, all pips removed) and at the end, when the bay leaves are gone and everything is pushed through a sieve, that everything will include the thin lemon slices.

Try it either way. Try it both ways.

Accompaniments could be mashed spuds, rice, Spätzli or even udon; in this example it’s Saffron-Pumpkin noodles; these can be made with a machine or by hand, though hand-cutting gives a pleasing irregular “rustic” result.

Some crusty bread to chase the last of the gravy is also a good idea, so none goes to waste. It really is that good.  ;-)

#food and drink #food photography #european cuisines #food and cooking of the middle kingdoms #roasted pumpkin antipasto #saffron pumpkin noodles #beef heart with onions bacon and garlic #roast chicken stew #buttered baby turnips