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Admiral Bosch posted:I googled that James Graham poem to find out more about the author, but when you google the phrase "Make no mistake: he is dead. He does not sleep." you get a bunch of edgy veteran-themed shirts that say "make no mistake, the beast inside is sleeping, not dead." Try searching with quotes. edit: Here's a historical fun fact: Jimmy Carter fell out of a boat.
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Aug 1, 2018 17:48
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People received coats of arms that often alluded to their work. With that in mind, can anyone guess what Steven Varallyay's job was? (please note, v. NSFW)
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Aug 1, 2018 18:27
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Samovar posted:People received coats of arms that often alluded to their work. With that in mind, can anyone guess what Steven Varallyay's job was? (please note, v. NSFW) Ah, dicksmithing, a job as old and honoured as time itself
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Aug 1, 2018 18:37
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I’m guessing as a precursor to gold bond powder
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Aug 1, 2018 18:41
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Was he a gelder? https://en.wikipedia.org/wiki/Gelding
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Aug 1, 2018 18:48
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Peanut President posted:Was he a gelder? That's a bingo.
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Aug 1, 2018 19:07
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lol wtf did they just smash the horse's balls with a hammer back then?
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Aug 1, 2018 19:28
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Krankenstyle posted:lol wtf did they just smash the horse's balls with a hammer back then? Well, they did also have an anvil.
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Aug 1, 2018 19:30
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Samovar posted:People received coats of arms that often alluded to their work. With that in mind, can anyone guess what Steven Varallyay's job was? (please note, v. NSFW) This is the 1997 Toyota Tacoma water pump gasket of heraldry
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Aug 1, 2018 19:54
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After the Berlin Blockade of 1948, the government of West Berlin was legally obliged to keep enough strategic reserves of food, fuel and other necessities that the city would be self-sufficient for at least half a year in the event of another blockade. In hundreds of secret storage facilities all over the city, over four million tonnes of goods were being kept (and periodically replaced) all the way until 1990. Amongst the more than 1,000 various articles stored there were:quote:
Final plot twist: After the reunification of Berlin in 1990, more than 90,000 tonnes of the city's secret reserve were given to the Soviet Union as a gift   Photo of the secret storage site in Cuvrystraße
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Aug 2, 2018 12:59
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Someone really loved mustard and cigars.
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Aug 2, 2018 13:11
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Alhazred posted:Someone really loved mustard and cigars. Well yeah. Slip that into a nice kaiser roll. Bit of mustard. Lightly garnish with some teenager shoes and you've got yourself one hell of a brunch.
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Aug 2, 2018 13:14
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They periodically sold off the strategic reserve whenever they had to replace them with fresh reserves. My dad told me he often bought canned meat from the reserve sales because it was sold much cheaper than at regular stores.
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Aug 2, 2018 14:44
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System Metternich posted:After the Berlin Blockade of 1948, the government of West Berlin was legally obliged to keep enough strategic reserves of food, fuel and other necessities that the city would be self-sufficient for at least half a year in the event of another blockade. In hundreds of secret storage facilities all over the city, over four million tonnes of goods were being kept (and periodically replaced) all the way until 1990. Amongst the more than 1,000 various articles stored there were: Kind of amazed at the lack of alcohol.
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Aug 2, 2018 15:10
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chitoryu12 posted:Kind of amazed at the lack of alcohol. Alcohol is easy to manufacture onsite if you have yeast, sugar (or about-to-rot fruits) and water. The outcome might not taste fine dining but does the job.
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Aug 2, 2018 15:37
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Alhazred posted:Someone really loved mustard and cigars. Pretty sure mustard is the main condiment in german cooking.
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Aug 2, 2018 17:31
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Peanut President posted:Pretty sure mustard is the main condiment in german cooking. A 14th century French poet, Eustache Deschamps, complained in his travel diary that the Germans spread huge amounts of mustard on all their meat.
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Aug 2, 2018 18:43
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I dimly recall reading somewhere that differences in how the English and French ate meat contributed to diplomatic tensions. Something like, in England good meat was hard to get, so poor people used a lot of spices to cover for how bad their meat was, while rich people would eat relatively plainly-spiced meat. And in France it was the opposite. So if you had a Frenchman in England, they'd be insulted by an underspiced steak that was meant to be a demonstration of high-quality food.
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Aug 2, 2018 18:46
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TooMuchAbstraction posted:I dimly recall reading somewhere that differences in how the English and French ate meat contributed to diplomatic tensions. Something like, in England good meat was hard to get, so poor people used a lot of spices to cover for how bad their meat was, while rich people would eat relatively plainly-spiced meat. And in France it was the opposite. So if you had a Frenchman in England, they'd be insulted by an underspiced steak that was meant to be a demonstration of high-quality food. That doesn't sound right. Spices were very expensive for a long time, so the poor could barely afford any and the rich would cover their food in spices to show off their wealth. I've made a few medieval recipes and they smell delicious when cooking because they use 5 or 6 different kinds of spices all dumped in.
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Aug 2, 2018 20:29
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Perhaps the anecdote was originally about salt? Salting meat for conservation was & is pretty common, though I don't know which upper class would be disturbed by un-/salted meat.
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Aug 2, 2018 21:58
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Krankenstyle posted:Perhaps the anecdote was originally about salt? Salting meat for conservation was & is pretty common, though I don't know which upper class would be disturbed by un-/salted meat. Everyone ate salted meat until the advent of common refrigeration because it was exceedingly rare for all the meat of an animal to be able to be cooked and eaten shortly after butchering. Salt pork, corned beef, bacon, sausages, jerky, potted meat in fat, and other forms of preserved meat were the most common forms of meat for both upper and lower classes until less than 150 years ago.
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Aug 2, 2018 22:14
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I'm aware. Just wondering if some weird posh assholes were offended by the presence or lack of salt.
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Aug 2, 2018 22:16
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Krankenstyle posted:I'm aware. Just wondering if some weird posh assholes were offended by the presence or lack of salt. “The people we don’t like do things differently, and have made themselves look foolish when they visit” is a pretty long lived anecdote.
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Aug 2, 2018 22:49
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lmao right, it's the classic conundrum of having to figure out something new once the plebeians start doing what you did
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Aug 2, 2018 23:16
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Sometimes it could be about being sure the food hasn't be adulterated in some way. Like white bread got more popular partly because it meant you couldn't do poo poo like add sawdust to it.
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Aug 2, 2018 23:45
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chitoryu12 posted:Everyone ate salted meat until the advent of common refrigeration because it was exceedingly rare for all the meat of an animal to be able to be cooked and eaten shortly after butchering. Salt pork, corned beef, bacon, sausages, jerky, potted meat in fat, and other forms of preserved meat were the most common forms of meat for both upper and lower classes until less than 150 years ago. That depends on where you go. Raw salt was very expensive in much of the world. Europe in particular rarely had enough salt to make salted meat something everybody ate all the time. Even so your average peasant probably didn't eat much meat, salted or otherwise. This is why the decree of "a chicken in every pot every Sunday" was a huge deal at the time. Most people ate little meat much of the time. Brining, however, was a different story entirely. That and pickling. Dried food was also very common. This is part of why grains were a staple. Dried grain keeps a long drat time. Root cellars were also a huge deal. Turnips keep for years if you store them right. Doesn't even take salt or anything. Harvest it, bury it a bit in the root cellar, good to go!
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Aug 3, 2018 00:45
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Krankenstyle posted:I'm aware. Just wondering if some weird posh assholes were offended by the presence or lack of salt. French restaurants I've visited did not have salt on the table. My ex, who is French, explained to me that was normal for any decent French restaurant as it's kind of insulting to the chef to suggest he didn't season it properly.
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Aug 3, 2018 13:35
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Quote-Unquote posted:French restaurants I've visited did not have salt on the table. My ex, who is French, explained to me that was normal for any decent French restaurant as it's kind of insulting to the chef to suggest he didn't season it properly. That's pretty dumb.
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Aug 3, 2018 18:18
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Alhazred posted:That's pretty dumb. The bread you get with your meal is not for buttering, either, it's for pushing salad on to a fork or soaking up sauce (in which case you should tear off pieces then use your fork to soak up sauce, not just drag the bread across your plate with your hand). And you should put it on the table next to your plate, not on the plate itself, and you probably won't get a separate plate for your bread. In conclusion, France is a land of contrasts.
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Aug 3, 2018 18:36
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The French are way too proud of their very average cuisine.
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Aug 3, 2018 20:34
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Sweevo posted:The French are way too proud of their very average cuisine. this is a fact
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Aug 3, 2018 21:07
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Sweevo posted:The French are way too proud of their very average cuisine. lol, ok
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Aug 3, 2018 21:07
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Those table etiquette rules don't have much to do with the cuisine.
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Aug 3, 2018 21:09
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quote:"Be it so. This burning of widows is your custom; prepare the funeral pile. But my nation has also a custom. When men burn women alive we hang them, and confiscate all their property. My carpenters shall therefore erect gibbets on which to hang all concerned when the widow is consumed. Let us all act according to national customs." I ran across this quote recently, by Charles James Napier, regarding the burning of widows in what is now Pakistan. The quote itself is pretty great so I read up a bit about this guy. At various points he was a general, a governor and the commander in chief of India. His entire family were prominent members of the british aristocracy, but as far as I can tell they were less lovely in general than their peers. At one point he conquered all of Pakistan because why not. https://en.wikipedia.org/wiki/Charles_James_Napier This link has a good summary of his career, as well as links to his three brothers and father who all were fairly prominent members of the armed forces back in the day.
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Aug 3, 2018 21:21
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Kassad posted:Sometimes it could be about being sure the food hasn't be adulterated in some way. Like white bread got more popular partly because it meant you couldn't do poo poo like add sawdust to it. They just added plaster, alum or worse. https://www.youtube.com/watch?v=ieHi4PVMJU0
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Aug 3, 2018 21:35
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steinrokkan posted:lol, ok I'm not saying it's bad food, but a hell of a lot of French cuisine is basically the exact same fruit pastries or meat+salad dishes you get in twenty other countries, but they're convinced it's super special and uniquely French because they cut the potatoes differently, or they put the meat on top of the gravy instead of the other way round like those silly foreign heathens.
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Aug 3, 2018 21:39
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French cuisine tends to be actually pretty chill about stuff, unless you are a foreigner.
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Aug 3, 2018 21:43
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Zopotantor posted:They just added plaster, alum or worse. That channel is really great by the way
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Aug 3, 2018 21:44
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drrockso20 posted:That channel is really great by the way Yeah he's one of the very few "historical" re-enactors who not only acknowledges that slavery existed at the time but goes out of his way to include the slave experiences into his videos. https://www.youtube.com/watch?v=GwkRWIwZ43A
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Aug 3, 2018 22:13
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