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Author Topic: The reconstruction of Beer  (Read 2106 times)

Sefiru

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Re: The reconstruction of Beer
« Reply #30 on: April 20, 2018, 06:43:06 pm »
Yeah. But still yuck!  May none of us ever be that hungry!

Nah, if you really want yuck, there's that bit in Farley Mowat's Never Cry Wolf where he decides to eat mice whole to get maximum nutrition out of them. We don't eat Paleo anymore for a reason.

Owl

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Re: The reconstruction of Beer
« Reply #31 on: April 22, 2018, 03:05:14 am »
Nah, if you really want yuck, there's that bit in Farley Mowat's Never Cry Wolf where he decides to eat mice whole to get maximum nutrition out of them. We don't eat Paleo anymore for a reason.
I had forgotten about that!!!  Though we still eat low carb. Not because we want to, because we both have health problems if we eat much in the way of carbs.


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Vixen

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Re: The reconstruction of Beer
« Reply #32 on: April 23, 2018, 04:49:01 am »
I may have to try that, in fall when the quinces are available; I've always wondered what those are like. I'm scratching my head over "succade" though -- from context, it might be candied ginger?

Antique recipes are fascinating. I have a book called "Food in History" that has things in it like a Roman recipe for stuffed dormice (not inclined to try that one...).

I understand succade is candied peel of a citrus fruit.
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Sefiru

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Re: The reconstruction of Beer
« Reply #33 on: April 23, 2018, 06:47:52 pm »
I understand succade is candied peel of a citrus fruit.

OK, that makes sense. And also reminds me that the 'candied citrus peel' sold around here is mostly diced turnip soaked in citrus syrup. The modern food industry is weird. One reason I'm interested in the historical stuff.

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