Beef is inherently inferior to Bison meat. It tastes similar, but has just a bit more flavor. Also, the only proper way to eat this good shit is by slathering it with olive oil, dusting it with black pepper, and then placing on a nice hot bed of chopped carrots and leeks.
The best part is slicing the fucker up and seeing the mild pink in the middle where all the flavor is. Delicious ambrosia of the gods.
Got this recipe out of the Game of Thrones cook book, This food in there is absolutely amazing. Made my first crusty white bread ever, and I made my first honeyed chicken all by myself. Was an amazing experience.
Here's the chicken and bread I made. It was extremely nice, especially with the cranberry gravy recipe that came with the book. The skin was nice and papery after the salt and butter was rubbed into the skin, and the juice kept in nicely. The tartness of the cranberrys complimented the salt and butter of the chicken well. Only thing I have to complain about is that I wish the crust of my bread was thicker. Any suggestions?
Gabriel Jackson
> Game of Thrones Cookbook
Christian Peterson
Mock me all you want, but the recipe's in the cookbook were fairly amazing. They weren't Game of Thrones themed, but fully realized recipes that you would make your mouth water just to look at the pictures. They gave both modern and old medieval version of the recipes too.
I'm fucking love medievil type food, especially in asthetic. Plus, there's all kinds of exotic stuff to try out as well. Found an amazing snake recipe I've been dying to try out.
Landon Jones
Please leave
Christian Lopez
>Mad he's never made anything that looked and tasted so good
Tyler Wood
>Game of Thrones cook book >medieval I don't believe you for a second
James Butler
I was just fucking around with you.
Your food looks utterly delicious. Good cook; I can tell.
A thread on medieval food is never a bad idea at all.
Jace Perez
>This If this become a thread on Medieval food, I'd be happy. I especially wants pics and gifs of thick slabs of dripping meat, roasting meat.
Julian Barnes
>why don't you cook bison? >Game of Thrones cookbook
Well, maybe if you actually cooked to eat on a consistent basis instead of treating it like a kinschy hobby then maybe your opinion would be worth something...
Carson Kelly
I can get behind a medieval food thread.
Speaking of, everyone should read this book, if just for the recipes on how to make beer out of raw chicken carcasses
Logan Lopez
What is this?
I want it.
Carter Bennett
If you lived in America Bison is almost just as easy to find as Beef is. You can usually find them in your regular grocery store, or at least a fairly close one. It tastes better, and has a better texture than beef. Price is about the same too.
Wyatt Anderson
Please expand...
Joshua Johnson
Price really isn't, and taste is subjective. It's good, but I'd akin it to saying you like ham compared to pork chop. None is better or worse than the other, but just different.
Bison is assuredly more priced than beef in the U.S. based purely on market scarcity, though.
Isaac Moore
Bisons are just wild cows.
This is like saying tacos are superior to hamburgers because one's in a shell and the other is in a bun.
Aaron Lopez
Why can't we eat like this all the time?
Joshua Harris
It's called an applecake, and honestly it was kind of dissapointing. The recipe only called for a mild amount of honey to be used a sweetener for the filling, so the fluffy bread crust was pretty bland, though amazingly warm and soft like an elephant ear. If I were to redu it I would probably add some sugar to the filling, or at least coat the top of the cakes with butter and sugar or powdered sugar.
Cooper Reyes
That thick, beefy broth. Those large chunky vegetables.
Dominic Rogers
>bisons >BISONS >just wild cows
Josiah Sullivan
Taste is indeed subjective, but I also do think Bison contains just a bit more flavor than beef though the flavor is mostly the same in terms of taste.
Joseph Perez
That must be how they tasted it originally though, right? Interesting.
Post more pics of your cooking. Any of it, not only this. You seem like you know what you're doing.
Sebastian Cruz
Not hard to do at all. It's rustic style, which is just fancy talk for keep your shit in big chunks and throw it all in together. The stew is just achieved by large reduction. Easy money.
Jose Kelly
> large reduction
Explain.
I want to eat that out of that bowl with that spoon.
Liam Thomas
That's all I've made recently, unfortunately. I now have more time on my hands though, and I've had my eyes on this seafood stew with a bread bowl. Maybe I'll post more later.
Bentley Reed
So you reduce your stuff... then you reduce it even more... and once that's done you reduce the hell out of it.
William Diaz
It's literally called cock ale. I'm including this one for the footnote (because there are at least 4 recipes in the book but the others call for a roasted bird)
COCK ALE - 1780
10 gallons ale 1 large old cock unspecified spices
Take 10 gallons ale, a large cock (the older the better). Slay, caw and gut him, and stamp him in a stone mortar. Add spice and put all into a canvas bag. Lower him into the ale while still working. Finish working and bottle.
FOOTNOTE: Hartley dates this recipe to 1780, but does not give a proper citation for it...I have included Hartley's recipe here because in the version the cock is raw. Another recipe for Cock Water calls for the cock to be whipped and plucked alive and put in a still with leaf gold, spices and wine etc., with the resultant liquid being a remedy for consumption.
Dominic King
Not the same user, but how do you not know how to reduce liquid?
Michael Kelly
Yeah, d'uh. How do you keep reducing it and still have much lovely, thick gravy left over? Are you starting with a vat of stock?
Jaxon Morris
Ok, good. I want more.
Christopher Edwards
Nobody has responded to my question! How do I give bread a thicker crust! What's the secret!
Nolan Bennett
Yeah you need to start out with a fair amount of stock because it needs to reduce slowly over time to concentrate flavors. Veggies that cook quickly should go in near the end. Just let it go and stir once and a while until you reach your desired thickness. Having a thickening agent like tomato paste or a roux helps create the gravy-like appearance.
Brandon Davis
>meat looks gristly Opposite of appealing.
Aaron Garcia
They had no safe methods of containtment during medieval times and you can be damn sure most meat was always well done to avoid sickness.
Parker Baker
Ok, cool. I'd do this anyway but I'm especially interested in that gorgeousness in a wood bowl up there.
Thanks, bro.
Owen Rodriguez
Actually, one way to thicken the stock is to put the veg (in my case, I only use onion and carrot) up-front. Then after they've been stewed with the meat, you blend them which act as both thickening agents and delicious flavor additions.
Yes, it's basically Redwall for sadistic gore porn lover. lots of recipes in between the gratuitous violence and pointless wandering back and forth
Kevin Carter
Nice.
Noted, ta.
NH
Ryder Hill
>no mustard >no cardamum >no cloves >no wine
medieval my rustic red asshole
>crusty white bread
medieval bread was whole grain barley, flat, partially or non leavened, and used as a plate, called a trencher, where the juices of the food would eventually make it soft enough to eat without breaking a tooth
crusty white bread is an 17th c invention of the French nobility
Lucas Rodriguez
Fact: pie crust was a medieval invention and used to cook the meat inside. When it was ready, the crust was broken off and thrown away, and the meat consumed.
One day, however, a young squire, Alfonse de Twinque, seconded to the King of Burgundy as Lance Polisher In Chief, stumbled upon a piece of discarded crust lying on the floor of the palace kitchen and promptly set about devouring it; mostly, it should be mentioned, to allay the stinging stench of monarchical 'polish' still smeared upon his lips. Having partaken of the delicious, flaky, all-too-buttery pastry, Alfonse, in a moment of delirious ecstasy, overpowered by its perfumed hint of succulent juices, exotic herbs and Arabian spices, pounced upon the kitchen wench who had so lovingly kneaded it, her heaving milky bosom contributing little droplets of fair maiden moisture to its heavenly consistency, and set about giving her a proper pounding she all but had begged for by her prodigious skill with her plump little fingers. Gasping with pleasure, the maiden cried out whereupon the King, who so happened to be passing, chanced upon his squire and kitchen maiden, one a lance handler, the other a masterful mistress of pie, all akimbo, legs asunder, fucking away like saucy rabbits en cruste. Infuriated at this display of wanton lust and especially that it hadn't involved his Royal approval, the King motioned to his men "seize the squire, slaughter the slut!". But his men moved not an inch, nor tarried to muster. For there, just between them, the young knave and his cherubic damsel, lay a morsel of crust, dripping with juices, of rabbit, of dove, of spices, and love. "Forsooth!", cried the party, "pray plead you, our liege, must we too be denied such succulent pleasures, we're tired of your lance, and frankly your feathers, we demand pie, crust and all and if we can't have it, your kingdom shall fall!". And so pie was born.
Half this post is not true.
Brayden Roberts
The cookbook is legit, I could take or leave the show (still not up to date) and I will not read the books so I'm not coming from a position of fandom. It is pretty soundly researched with many historical recipes.
Hunter Cox
Better crust is achieved in a variety of ways, including using a preferment, sufficient bulk rise time, not over/under proofed, hot oven (at least 500 degrees F), steamy oven, having a stone or other heat retaining floor, and other things that I'm probably forgetting
Elijah Hughes
Bump for Veeky Forumswality thread.
Kayden Lewis
Great post You made me dream and salivate
Austin Stewart
More rise time? Question then. After a long enough time of rising the bread dough begins to develop a kind of skin. Is this bad, or is it better to cook this way? Also, I tried to make those X's by cutting the top of the dough, but it doesn't exactly look right as you can plainly tell. Is there a better way to go about it?
Jackson Ramirez
You just read your first cook book, a fantasy book/show tie-in, and you somehow got a superiority complex from it.
Jaxon Ortiz
> ignores the fact OP is passionate about food > ignores the fact OP is an awesome cook > ignores the fact OP posted proof of his awesome cook skills
I can tell you're a megacunt. Want to know how?
Daniel Clark
Anyone ever wonder what the head tastes like? Are you supposed to eat it too?
I bet the Vikings would've.
Brody Reyes
Which I don't think you need a Game of Thrones themed recipe book for.
