23 May 2020

Be careful what you cook.




I have a confession to make. I love experimenting with different recipes. You are looking at the blog of the person who made Gagh, Steamed Azna, Lembas Bread, Dwarf Bread, battle scones, and Angua stew regularly.

But these experiments do not always go well.

Recently I developed an interest in the historical recipes. Some of them were awesome, like green beans I prepared following ancient Roman recipes. 
I also liked the Victorian recipes from Heritage https://www.youtube.com/channel/UCHwNa3lAjzbxRR2pbbZUE2A. And also, all the youtube channels about historical cooking like the guy obsessed with nutmeg (Townsends, https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw). I share his obsession, so I really do not mind. 

And there was one that really tanked. I found that recipe on the website https://coquinaria.nl/en/. The same place where I found the green beans recipe. 
I wished to prepare eggs in a novel way. And I picked up the recipe of some medieval eggs. It sounded interesting enough, and I had all ingredients. In the recipe, the author warns that recipe is too tart for our time, and advised to put some sugar in. 
I ignored that advice. 
Living in the USA, I got fed up with sugar. Here they put sugar everywhere. It is horrendous. Even the food items that should not be sweet at all, here in the USA, are sweet to the level of deserts in Europe. So every time I follow a recipe, especially one from person used to USA cuisine, I automatically leave out completely, or half the amount of the sugar. 
And I did the same with this one, forgetting that nl stands for a European country, meaning, way less sugar than in the USA. 

So I made my medieval eggs. Basically, you douse eggs with a sauce that is combination vinegar and wine. And I ate them. Eggs part, I was trying to get as little of the sauce as possible. It took only one bite to decide that it was a BAD idea to put as much vinegar as the recipe suggested. 

After that, it just got worse. I ended up with heartburn that lasted all through the dinner. Eating a nice, creamy basic lunch helped a bit. It took basic dinner to do the trick. 

So, from now on, I’ll make sure that the only time I use loads of vinegar is when I make pickles. 

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