Submitted 2 weeks ago by NotASharkInAManSuit@lemmy.world to [deleted]
https://lemmy.world/pictrs/image/9d060993-8d63-4ce5-a32f-57969068c3ba.jpeg
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
It’s proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
Darwinian evolution is as much luck as it is skill
I think there’s a lot of “dare you to eat that” in food history.
There’s also a lot of " Tom didn’t make it" in history after eating something.
Who though to stab a tree and collect the juice? I want that mf knighted
Right? And trees that leak, like pines, have sap that tastes like absolute ass. You’d think they’d avoid tasting tree sap at all costs
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
the cheese had molded
he ate it
What a moron.
Yogurt is also very interesting, as its bacteria originates from ants. Who would think “hmm ants have infested my milk container but hey let me taste what they did to milk anyways”
You can just leave milk out at room temperature for a few days and you’ll get yogurt. There’s tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don’t need them if you just want any yogurt.
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I’m guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it’s still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that’s what frankincense and myr were (and disappointing to find out these “precious substances” just smell like church).
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
I suppose you’re right - it could be done on a small scale. I’m so used to seeing massive vats at the sugar bush that I didn’t even think of a small volume in a pot
Thus this custom of firing houses continued, till in process of time, says my manuscript, a sage arose, like our Locke, who made a discovery, that the flesh of swine, or indeed of any other animal, might be cooked… without the necessity of consuming a whole house to dress it.
From the 1888 A Dissertation Upon Roast Pig
Unfortunately the rest of it is pretty trash.
Has anyone tried cooking it again? Projections show an incredible increase in flavor!
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Update: my house burned down
That was only an option if we were terribly ill.
Oh this thing we call it Batonas su cukrum (bread with sugar).
You don’t have to specify that the house burnt down, they usually don’t burn up.
Me realizing with horror that “burned down” and “burned up” are often completely interchangeable
That photo looks more like a pancake than toast
Yeah it does look a bit thin
It’s remarkable how England and English colonies have a whole variety of thick slabs of batter that they consider ’food’.
Answer: people said the crust was the best part of the bread. How can we get crust on more of the bread? Alice the bread and bake it again.
And then you have those people who cut the crust off bread.
That proves my point. Do they toast their bread? Do they cut the crust off their toast?
I think this might be correlated with the type of bread. When you have the really sweet highly processed white bread, the crust tastes very bitter in contrast. With higher quality breads, the crust is just a little dryer, but not too different from the rest of the slice. I never liked bread crust as a kid, nor did my partner. But my kid never complained about crust and this is my hypothesis as to why.
In Germany we call bland white bread “toast bread” because it can only taste good when toasted.
I also often call it that
Yeah, what we call “bread” in the US is “toast bread” in Germany. I’ve heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
I’ve heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
Most US grocery stores I’ve been to have that too. Usually an entire bakery section filled with freshly baked bread.
try making a loaf of bread with like 6-12 tbsp of chestnut honey, specifically chestnut. Eat some fresh but let it cool and toast it after. It goes with everything and it smells amazing. I eat it with ice cream for an unparalleled ice cream sandwich that make those store bought bricks look and taste like dirt in comparison.
It’s crazy because chestnut honey smells and tastes kinda not food like IMO. Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose. Not saying I’ve done that but that’s just the image I have in my head from trying chestnut honey on its own.
Get a load of this guy who has beehives in entire groves of chestnut trees.
I wish, except kinda not really because chestnuts are gross. Back when I worked in a grocery store chestnuts were a decidedly rare item to see people buying too.
those store bought bricks look and taste like dirt
Even without comparing them to anything, it’s an accurate description.
Just wait until you try doubled fried french fries. It’s the only way i eat then now.
Every potato should be cooked twice. It’s the correct way
Are triple cooked chips not common knowledge outside of the UK?
Day Maillard reaction tho…
I like to buy Chewy Chips Ahoy!™ and then finish cooking them.
You’re gonna lose your mind when you find out about the original Chips Ahoy!™ in the blue package.
Available wherever cookies are sold!
Probably first did it to kill off mold
I’ll bet it was the french. Those motherfuckers LOVE maillard.
Is toast technically biscotti then?
Atleast the toast is on mute.
I feel compelled to say “Yeah TOAST!”
You know the best part about this, you can put so much on toast. SOOOO much. Butter, syrups, jams, nut butters, or even just go plain and dunk it in something tasty (Hot Tomato soup in a mug, to dunk your lightly buttered toast is amazing).
you know the best part above all else, you can toast nearly anywhere in 2026. There is USB powered toasters, as DC buck-converters easily take USB-PD and warm up some coils!
I like toast but I don’t like MAKING toast.
I would like to buy a loaf of toast. Then I could just warm it up in the microwave.
AGAIN!
Toast was all about finding ways to use stale bread again. It also kills mold.
Croutons have entered the chat
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
Some sailor that was like for the love of God can I please have ateast one. Biscuit that isn’t cooked 7 times. Just cook it once please!
In Italian we have both “biscotto” (double-cooked) for cookie and “ricotta” (re-cooked) which has no translation, both are also done cooking something twice
Son of a B… Genius.
synapse1278@lemmy.world 2 weeks ago
I learned the other day that British have a delicacy called the toast sandwich which consists of a slice of toasted white bread between two slices of untoasted white bread with optional butter in between.
plm00@lemmy.ml 2 weeks ago
It is true and this is a real thing. en.wikipedia.org/wiki/Toast_sandwich?wprov=sfla1
frog@feddit.uk 2 weeks ago
Is this a struggle meal that beats all struggle meals?
jaybone@lemmy.zip 2 weeks ago
Woah, slow down there Guy Fieri.
otacon239@lemmy.world 2 weeks ago
Well now I have a delicacy called the toast sandwich.
VibeSurgeon@piefed.social 2 weeks ago
Delicacy is maybe not the word I’d use, but it certainly exists
SlurpingPus@lemmy.world 2 weeks ago
More of a wartime rationing delicacy.
NotASharkInAManSuit@lemmy.world 2 weeks ago
That actually sounds kind’a dynamite.
Valmond@lemmy.dbzer0.com 2 weeks ago
Sweden: hold my sandwich cake!
Smörgås tårta.
Redfox8@mander.xyz 2 weeks ago
I’ve not heard of anyone else making such a thing, but not surprised it does exist. However, I can 1-up that with my childhood creation - the triple fold sandwich. One slice of buttered bread, one slice of buttered toast & one slice of butter fried bread. Fold each one in half, overlapping half of the adjacent piece. You get a mix of three different bready textures & flavours in each bite. I haven’t made it in a few decades so I may not enjoy it so much now, but it was good at the time!
edg@lemmy.world 2 weeks ago
It’s actually an ok snack. I made one after seeing it mentioned i line a while back. The combination of textures is nice.
Velypso@sh.itjust.works 2 weeks ago
The brits really do be eatin like the kaiser is still bangin down their door.
dependencyinjection@discuss.tchncs.de 2 weeks ago
As a Brit I’ve never heard of such a thing. Sounds awful like putting a pie on a muffin (bread roll, barm cake) 🤮
toynbee@piefed.social 2 weeks ago
https://youtube.com/watch?v=Q5gv0ZjVAtA