Comments by "DefaultFlame" (@DefaultFlame) on "Tasting History with Max Miller"
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First, you do an excellent job of pronouncing all that swedish. Almost all of it is spot on and what isn't is still pretty damned close.
Second, there is another litte swedish town in the US, Boxholm, Iowa. I suppose it's technically a village, what with having less than 200 inhabitants. How do I know about it? Well, I happen to live in Boxholm, Sweden. So, yeah.
Third, IIRC beer was traditionally served in a stop, back in ye olden days. Yes, Sweden had a drinking problem once upon a time. A big one.
Fourth, the traditional way of eating a modern semla is messily. You even pushed the top off on your first bite, as is tradition. (I usually eat the top first and then take careful bites, it makes it slightly less messy.)
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I had genuine irish stew in Ireland a few years ago. Unfortunately it wasn't much to write home about. Next to no flavour at all. It was just lamb stew with next no spices and boiled for seven hours until all flavours are gone and you can eat it without teeth.
Now, I did have some truly amazing food there at a few restaurants, but none of it was irish food.
Also, nothing beats Guinness straight from the tap in Ireland. It tastes nothing like the dregs that gets exported to other countries.
In addition to that, Ireland is so beautiful that you get sick of it after a while. Go anywhere in Ireland that isn't in a city and turn in any direction and you will see a sight so beautiful that you just have to take a photo. Then turn in the other three cardinal directions for the other three breathtaking vistas that you just absolutely have to take photos of. Then go to anywhere else and repeat. Repeat until your camera and powerbanks run out and you almost feel nauseous from all the beauty.
Oh, and the Book of Kells is also beautiful. And Blarney Castle and the Blarney Gardens are geat too. (Yes, I kissed the Blarney Stone.)
Oh, and if you are going there I suggest that you bring a driver with nerves of steel and ensure that all the passengers either have strong hearts or blindfolds. The roads are really, really narrow, poorly maintained in large parts of the country, there's no safety rails to prevent your car from going off the cliffs and into the ocean, where there's no cliffs to drive off you have stone walls right on the edge of either side of the road, trucks and busses occupy the same roads as you, the speed limits are twice or more than what they might be for the same road in another country, and the allowable blood alcohol level while driving is zero point six. Good luck.
Oh, and the people are, for the most part, incredibly friendly and nice.
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My opinion on chili con carne is to put whatever then hell you want in it, as long as it's a stew with meat and chili.
When I make chili con carne it's ground meat, usually a mix of beef and pork, crushed tomatoes, chilis, bell peppers, onion, corn, canned whole button mushrooms, beans (usually whatever's cheapest), milk, soy sauce, sambal oelek, cayenne pepper, black pepper and a couple cubes of meat and vegetable stock. Sometimes I like to put bamboo shoots and/or bean sprouts in it too for extra texture.
Fry the meat and onions in the pot. Once they're done everything else goes in the pot, it's put a medium heat and stirred now and then until it's simmering or boiling lightly, then the heat is turned to the lowest setting and it's served in bowls with sliced bread. The color is adjusted with the soy sauce and the heat with the amount of (and type of) chilis, cayenne, and sambal oelek.
I usually make about a gallon each time. If there's anything left over the next day then it goes in the freezer.
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