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Jaeluni Asjil posted:fish n chips chat: It's entirely possible that there just wasn't the technology available until then. Deep-fat frying as we know it basically requires a proper, controllable heat source otherwise you're just going to be burning your face off, so we're into mid-Industrial Revolution before wood-burning stoves become cheap enough to be affordable to non-kings. I guess you could probably rig up something using embers rather than an open flame, but (expensive, scarce) good-quality fat would probably have been better used for pastry. You could probably shallow-fry stuff like salmon in it's own oil, but it's not the same thing at all. Also until we had boats big enough to haul ice down from the Arctic nobody was eating (saltwater) fish in the major cities because they'd have been more than a bit ripe by the time they turned up, so cod would have been something they ate in Grimsby or Padstow, but the majority of the country would have either been on freshwater fish or stuff like mussels that could be delivered live(ish) to inland areas.
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Sep 4, 2020 17:19
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I'm no expert on construction but it seems like it'd be a whole lot more effort to take all the windows out of their frames individually than it would just to smash them while in place and other than that all that seems to have happened is someone spilled a tin of paint and pushed over a cabinet, if that was really someone getting back at their landlord there'd be poo poo (both metaphorical and literal) everywhere and a load of damage to structural things like walls and doors and also to the appliances
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Sep 4, 2020 17:19
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Borrovan posted:People in the comments pointing out that the place was spotless before "someone" broke a bunch of poo poo The big puddle of paint under the window is still wet.
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Sep 4, 2020 17:21
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I forgot all about Camrath's Fudge so was pleasantly suprised this morning. Only issue for me is that one of the bags came open in transit, and that meant we had to eat it straight away. It was Dark Chocolate. Oh nooooo.
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Sep 4, 2020 17:22
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goddamnedtwisto posted:It's entirely possible that there just wasn't the technology available until then. Deep-fat frying as we know it basically requires a proper, controllable heat source otherwise you're just going to be burning your face off, so we're into mid-Industrial Revolution before wood-burning stoves become cheap enough to be affordable to non-kings. I'm not entirely sure i buy this. You can control heat levels simply by having your frying container closer or further from your heat source, as one does right now on a charcoal barbecue for example. And you don't need a massive vat of oil or fat to get comparable results, an inch of lard and flipping the fish halfway through would work fine. Pan frying fish goes at least as far back as Pliny in the literature. Also anyone north of the Midlands will tell you that specifically using cod is not a sine qua non of fish and chips ;p feedmegin fucked around with this message at 17:38 on Sep 4, 2020 |
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Sep 4, 2020 17:30
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I got fudge and some new shirts and also I'm off work for a week, so this was an okay Friday all things considered.
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Sep 4, 2020 17:31
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goddamnedtwisto posted:It's entirely possible that there just wasn't the technology available until then. Deep-fat frying as we know it basically requires a proper, controllable heat source otherwise you're just going to be burning your face off, so we're into mid-Industrial Revolution before wood-burning stoves become cheap enough to be affordable to non-kings. Lazy serfs not clarifying their butter smh
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Sep 4, 2020 17:45
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The fudge has arrived and made the world just a little bit better. I'm going to spoil my appetite for tea with it.
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Sep 4, 2020 17:52
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Z the IVth posted:Next fudge flavour - "Glad She's Dead" I do actually have a recipe for Beef fudge. But I’m not brave enough to try it. I made bacon fudge last year while testing recipes. It was.. not good. I’ll save ‘Glad She’s Dead’ as the special goon fudge for the next anniversary, if Necrothatcher doesn’t mind me using his catchphrase?
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Sep 4, 2020 17:53
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BizarroAzrael posted:Is this a first time buy? Are you using Help to Buy or Shared Ownership? I've saved quite a big deposit but found my options are still quite limited in London (where my job and family are) because of my salary. I started toward a shared ownership place in Ilford late last year but I don't know if that's still the best option, I think I'd rather take the Help to Buy loan, but the Ilford place was ideal, if it were Help to Buy the price would be in my affordability. Feeling under pressure as I need to move out before my dad does, and hes expecting an offer on this place any day now. I've got a cheap deal on a nice 2 bed flat in Islington for you, provided you dont mind that the building could go up like the towering inferno at any moment.
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Sep 4, 2020 17:54
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goddamnedtwisto posted:It's entirely possible that there just wasn't the technology available until then. Deep-fat frying as we know it basically requires a proper, controllable heat source otherwise you're just going to be burning your face off, so we're into mid-Industrial Revolution before wood-burning stoves become cheap enough to be affordable to non-kings. . Europeans were probably too busy tipping vats of it on each other at Orleans to consider culinary purposes.
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Sep 4, 2020 17:55
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I wonder how accurate the current UK figures on coronavirus are, after the shenanigans that were going on earlier. According to the data the UK is currently 6th in the world by total deaths per million, and, uhh, 55th, somehow, in total cases per million (not active, total). That doesn't exactly inspire terrible confidence in the official data for me, particularly as the difference is massive in statistical terms. I mean maybe they've stopped doing whatever was causing the data to go completely insane, but then, well, it's Tories, so.
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Sep 4, 2020 18:09
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feedmegin posted:I'm not entirely sure i buy this. You can control heat levels simply by having your frying container closer or further from your heat source, as one does right now on a charcoal barbecue for example. And you don't need a massive vat of oil or fat to get comparable results, an inch of lard and flipping the fish halfway through would work fine. Pan frying fish goes at least as far back as Pliny in the literature. That's why I specified both "deep fat frying" and "as we know it", and I would still be pretty unhappy about shallow-frying over an open flame. Also shallow-frying won't cut it for batter, you need the heat hitting the batter in 3 dimensions or it'll all just run off. For fish and chips as we know it, you need: a) Cheap, high-quality animal fat (late Agricultrual Revolution) b) Cast iron vessel and controllable heat (early Industrial Revolution) c) Refrigeration - I know cod isn't the only fish, but all of the other fish suitable for frying don't live close enough to the big cities for me to want to risk it, so late-18th century. I don't dispute that if you found yourself thrown back in time to the Dark Ages you could probably knock up some battered fish (have to wait a fair few centuries for the chips but you might be able to improvise with parsnips or swede) but the point is that until those three things exist you ain't getting fried and battered fish as anything other than a regional dish. Like I say the refrigeration is the real killer; pickled or salted fish, and local freshwater fish would have been the extent of seafood anyone not living on the coast is likely to have bothered with.
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Sep 4, 2020 18:16
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No fudge before the weekend, I blame Boris.
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Sep 4, 2020 18:17
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I really want to buy some fudge but I also don’t want to get any fatter 
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Sep 4, 2020 18:30
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BizarroAzrael posted:Is this a first time buy? Are you using Help to Buy or Shared Ownership? I've saved quite a big deposit but found my options are still quite limited in London (where my job and family are) because of my salary. I started toward a shared ownership place in Ilford late last year but I don't know if that's still the best option, I think I'd rather take the Help to Buy loan, but the Ilford place was ideal, if it were Help to Buy the price would be in my affordability. Feeling under pressure as I need to move out before my dad does, and hes expecting an offer on this place any day now. Shared ownership seems like the worst of all worlds, mortgage and rent to pay, you can't do anything to it without permission but if anything important needs doing like the block of flats it's in needs a new lift or roof you're on the hook for the entire bill.
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Sep 4, 2020 18:32
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goddamnedtwisto posted:That's why I specified both "deep fat frying" and "as we know it", and I would still be pretty unhappy about shallow-frying over an open flame. Also shallow-frying won't cut it for batter, you need the heat hitting the batter in 3 dimensions or it'll all just run off. For someone with good knowledge on lots of things the idea of frequent flipping to ensure the batter cooks or a tagine to seep fry in being alien is funny to me
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Sep 4, 2020 18:34
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Breath Ray posted:first off, well done on saving a big deposit. i agree that shared ownership is a bit limiting so youre right to rule that out. the most important thing is not to panic and definitely dont feel the need to buy a place to move into to fit in with your dad's plans. most sales take months so youre better off renting privately and taking that opportunity to live in the neighbourhood you plan to buy in. dont worry about missing out on the stamp duty holiday as lots of sellers are pricing that in now anyway! good luck I've actually spoken to my financial advisor and feel a bit better about shared ownership, I think with a flat a lot of the issues are mitigated unless I get the kitchen redone or something and it gets undervalued when I sell, and that it might be fairly lateral with HTB since with that I'd probably be remortgaging in 5 years to pay back the loan anyway. It's still renting, but not a lot, especially if I can upgrade to a 50% share. I'm keen to move out myself, and I was keen on the place when I first saw it in something like October, if things had gone a bit differently I might have moved into it in Feburary. Lungboy posted:Shared ownership seems like the worst of all worlds, mortgage and rent to pay, you can't do anything to it without permission but if anything important needs doing like the block of flats it's in needs a new lift or roof you're on the hook for the entire bill. Pretty sure I can redecorate etc no problem according to what I've been told, and that the estate managers that I pay service charge are responsible for lift maintenance .
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Sep 4, 2020 19:01
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Late to the party but the fudge came today and it smells amazing! Tried a little bit of the Russian Revolution and  its beautiful. Definitely going to be ordering again.
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Sep 4, 2020 19:19
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BizarroAzrael posted:Pretty sure I can redecorate etc no problem according to what I've been told, and that the estate managers that I pay service charge are responsible for lift maintenance . Redecorating should be fine, but unlikely to be allowed to do anything structural if you wanted to. Maintenance may be covered on the lift, but what about a whole new lift? Or a new roof to the block, or new cladding if it has the bonfire-y kind? On top of that it can be harder and more expensive to sell again in the future. e: not trying to put you or anyone else off here, just airing some of the issues that get overlooked. Have a read on moneysavingexpert for tons of examples of shared ownership gone wrong. Of course there will be just as many where it's gone right and the owner hasn't posted on a forum about it. Lungboy fucked around with this message at 19:29 on Sep 4, 2020 |
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Sep 4, 2020 19:26
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Jose posted:For someone with good knowledge on lots of things the idea of frequent flipping to ensure the batter cooks or a tagine to seep fry in being alien is funny to me  I'm pretty much thinking out loud, but flipping and shallow-drying just won't work with battered fish, and the fact that we didn't have fried fish at all until the late Renaissance and battered, deep-fried fish until the mid-19th century does suggest that I'm on to something.
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Sep 4, 2020 19:28
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Lungboy posted:Redecorating should be fine, but unlikely to be allowed to do anything structural if you wanted to. Maintenance may be covered on the lift, but what about a whole new lift? Or a new roof to the block, or new cladding if it has the bonfire-y kind? On top of that it can be harder and more expensive to sell again in the future. Part of the hold up has been getting the cladding certified, and that's a precondition of a mortgage.
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Sep 4, 2020 19:31
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quote:History of Fritters from The Oxford Companion to Food by Alan Davidson (2014). So it doesn't seem that flour in hot oil was the novelty. My guess is that consuming a massively expensive steak of fish as, well, a huge battered steak all on its own, rather than stuffing it with fruit and herbs and other contrasting flavours, would have been regarded by someone in the 15th century rather like how we would regard someone today eating a Kobe steak well-done and coated with ketchup.
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Sep 4, 2020 19:43
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Camrath posted:My wife spent a time doing GDPR stuff for her employer, so I can assure you that such data is handled securely and with best practice. But I do almost literally have UKMT.xls, yes. Well my offer just got accepted so I feel sorry for the poor schmuck who ends up renting my flat next. Edit: not like I won't immediately be buying more fudge when I move though. Pound_Coin posted:If you have a look at the damage done and the manner/locations of it, I'm fairly certain these are infact the same person, everything that has been damaged is a removable fitting, all of the windows taken down and smashed with a single blow but not a single dent on the fridge oven or washer? paint splashes on the floor and skirting boards but never on the wall, one hole in a patchable door? I've seen a lot of people saying this and quite honestly ... Yeah it makes a lot of sense tbh.
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Sep 4, 2020 19:50
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goddamnedtwisto posted:
Yeah, shallow fry does not play well with batter, at least not if you want a thick, consistent coating all over. Dropping the entire thing in to immediately seal it all over is key.
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Sep 4, 2020 19:57
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goddamnedtwisto posted:
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Sep 4, 2020 19:58
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Thanks for the fudge delivery Camrath, it has elevated me in my parents eyes from worst son to worst son who once got us some fudge. Progress!
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Sep 4, 2020 19:59
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CBA rehosting it and typing the caption again: https://twitter.com/CouncilCulture/status/1301960809136955392
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Sep 4, 2020 20:11
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ronya posting about food... what is the world coming to?
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Sep 4, 2020 20:25
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I gotta say. The fudge is exquisite. The Eton mess is like being punched in the face with raspberries and cream. The chocolate orange is a tad sweet for me but wow. Its both orangey and chocolatey and the apple pie...wow. It smells divine and tastes even better. Have you considered some persian style flavours? Rosewater, pistachio etc. My favourite dessert is called knafeh (spelling may vary) a godly baked combination of melted cheese, shredded filo pastry, rosewater infused sugar syrup and joy. https://youtu.be/nSteAlgpFvc
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Sep 4, 2020 20:41
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Mebh posted:I gotta say. The fudge is exquisite. The Eton mess is like being punched in the face with raspberries and cream. The chocolate orange is a tad sweet for me but wow. Its both orangey and chocolatey and the apple pie...wow. It smells divine and tastes even better. Kanafeh is one of the best desserts in the world. Best of all, they don't come in chocolate orange flavours.
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Sep 4, 2020 20:50
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Miftan posted:Kanafeh is one of the best desserts in the world. Best of all, they don't come in chocolate orange flavours.
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Sep 4, 2020 20:52
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Julio Cruz posted:I'm no expert on construction but it seems like it'd be a whole lot more effort to take all the windows out of their frames individually than it would just to smash them while in place It's insanely fake Then again I'm massively jaded and assume every video on the Internet is staged for lame social media attention at this point. hemale in pain fucked around with this message at 20:57 on Sep 4, 2020 |
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Sep 4, 2020 20:54
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Mebh posted:I gotta say. The fudge is exquisite. The Eton mess is like being punched in the face with raspberries and cream. The chocolate orange is a tad sweet for me but wow. Its both orangey and chocolatey and the apple pie...wow. It smells divine and tastes even better. Thanks for the kind words! That looks absolutely incredible! I’ll have to try it out. As for Persian style flavours? Absolutely, in the future. When I have my new kitchen certified I’m planning to try and branch out a bit more, try different types of sweetie. Turkish delight is on the list, as are pulled candies of various types (iirc there’s a goon who did/used to make hard candies; that was one of the inspirations for the business and I’m curious to try it out myself).
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Sep 4, 2020 21:04
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I like to imagine how I'd fare if I travelled back in time and how to use my knowledge to survive, particularly as I have no relevant skills to the Medieval period and my way of speaking English would sound bizarre. I think I would end up an urchin.
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Sep 4, 2020 21:13
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Put it on twitter, and it's also in the printer thread in serious hardware but my last day as a field engineer saw me here https://twitter.com/realflanmurray/status/1301918244543045632
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Sep 4, 2020 21:13
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Camrath posted:Thanks for the kind words! speaking of sweeties I think when the time comes just do all the varieties that are in those $99 cookies the owner of this site raves about
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Sep 4, 2020 21:20
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Trip repoetb: went to wetherspoons, literally not a singleperson besides myself wearing Mark. Also, haven't been this drunk in months
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Sep 4, 2020 21:21
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I've had foiye dtonks
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Sep 4, 2020 21:22
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JeremoudCorbynejad posted:I've had foiye dtonks That's numberwang!
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Sep 4, 2020 21:28
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