Briongloid@aussie.zoneM to Melbourne@aussie.zone · 1 year agoDiscussion Thread 🥠 Friday 22 August 2025message-squaremessage-square143linkfedilinkarrow-up115arrow-down10
arrow-up115arrow-down1message-squareDiscussion Thread 🥠 Friday 22 August 2025Briongloid@aussie.zoneM to Melbourne@aussie.zone · 1 year agomessage-square143linkfedilink
minus-squareMeanElevator@aussie.zonelinkfedilinkEnglisharrow-up3·1 year agoSlow cooked indian curry like this Goat slaps when cooked and seasoned right.
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up3·1 year agoThat looks promising. Am def a cardamom fan.
minus-squareMeanElevator@aussie.zonelinkfedilinkEnglisharrow-up4·1 year ago‘Sweetish’ spices work really well with goat. Birria tacos use goat and cinnamon. You’re going to feast like a medieval royal.
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up4·1 year agoHa! Medieval cookery is actually a thing of mine. Some [ingredient], enough, until it be done. Fuck your scales & thermometers!
minus-squareMeanElevator@aussie.zonelinkfedilinkEnglisharrow-up3·1 year agoOh yeah, throw things into a pressure/slow cooker (or cauldron if at hand), let the ingredients dance and get to know each other and serve with crusty bread of some sort. Quaff some ale or mead after for full effect.
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·1 year agoMay I interest you in a download of ever cookbook in English pre 1650? Somewhat 🏴☠️
minus-squareThornburywitch@aussie.zonelinkfedilinkEnglisharrow-up4·1 year agogoogle The Forme of Cury - lots of copies available online in various formats.
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·1 year agoForm of is far from all there is, but it’s physical is totally special
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·1 year agoI’ll need an email address. Or you could find some sort of access to EEBO yourself??
minus-squareMeanElevator@aussie.zonelinkfedilinkEnglisharrow-up3·1 year agoI’ll check out EEBO (don’t share my email online…personal policy).
Slow cooked indian curry like this
Goat slaps when cooked and seasoned right.
That looks promising. Am def a cardamom fan.
‘Sweetish’ spices work really well with goat. Birria tacos use goat and cinnamon. You’re going to feast like a medieval royal.
Ha! Medieval cookery is actually a thing of mine. Some [ingredient], enough, until it be done. Fuck your scales & thermometers!
Oh yeah, throw things into a pressure/slow cooker (or cauldron if at hand), let the ingredients dance and get to know each other and serve with crusty bread of some sort.
Quaff some ale or mead after for full effect.
May I interest you in a download of ever cookbook in English pre 1650? Somewhat 🏴☠️
Go on…
google The Forme of Cury - lots of copies available online in various formats.
Form of is far from all there is, but it’s physical is totally special
I’ll need an email address. Or you could find some sort of access to EEBO yourself??
I’ll check out EEBO (don’t share my email online…personal policy).