Comments by "Stephen Villano" (@spvillano) on "Tasting History with Max Miller" channel.

  1.  @valeriegarrity5773  corn mush is good too. Cream of wheat doesn't last long for me, 20 minutes later and I'm hungry again. Corn meal mush lasts longer, oatmeal even longer. Might try barley at some point, but that's mostly because I like barley.
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  2. @Plentus true, they probably also nixtamalized the corn, unlocking the nutrients and neutralizing or removing aflatoxins and making B3 available to the body. Plain corn has literally caused starvation in the south US at times, hence why hominy is a big thing - it's nixtamalized corn. Wikipedia has a great article on nixtamalization. Gotta have nutrients that you can use to begin with! :) There are a fair number of foods that need special preparation to avoid being poisoned or suffer malnutrition, cassava being an excellent example. In the west we mostly see cassava starch, processed safely into tapioca. Unprocessed, enjoy hydrogen cyanide poisoning.
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  3. Actually needed a bit more, despite the more temperate climate, to hold moisture and gelatin from bones. Then, grind the dogshit outta the hard tack to hold moisture, like a good meatloaf or furburger. Hey, was an old SF medic, ya know? Gotta retain the moisture, both ways. And did run low on salt around four months ago, undiagnosed at the time Crohn's, shitting my literal brains out for four months, then doctor paid attention. Salt, both as sodium and chloride molecules, critically low. Quack ordered I eat highly processed meals, I excavated my salt shaker. Balanced beautifully, greens, now some salt, lot of cussing over the salt.
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  4. Can make the corned beef work, would want some bones, Sir, wanna volunteer? Shit tons of hard tack, well ground. The bread-ish is gonna bind with the fats from what's left of the meat and the bones and for the record, I really want some corned beef and swiss... And note to self, grab a few guilty cans of corned beef and spuds...
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  5. Looking at the first recipe, increase the onions, salt and pepper, find some frigging bones to gelatin. Then, as it dried, add in hard tack ground damned hard. You know, basic meatball recipe or well, meatloaf. Sandwich with spuds, enough said. Toss some carrots into the spuds, it'll be considered quim by soldiers.
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  6. Dynamic reallocation of resources. At least that's what I trained my E-4 mafia to utilize.
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  7. Fresh out of brandy, tried some 190 Everclear. Once the fire was out, it was quite tasty! ;) I'll likely be trying some barley, both regular pearl barley and I'll crack some in the mortar and try it. But, I happen to like barley. As for the workhouse, they'd get a counter offer, the product of aqua fortis, vitriol and any of a number of moderate length sugar alcohols... Just in case I couldn't get glycerol and cellulose is a trifle too tame for such an offer. Served fresh, on a fine warm day...
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  8. Went with chicken bouillon, garlic, onion and barley, great breakfast and lunch. I'll stew some prunes next and add them to the leftovers. The options are limitless and barley, unlike rice, isn't prone to sticking. Rinse well and soak if you don't want the sticky starch, adding to flexibility. Thinking of ginning up a steam oven for black breads as my next science project.
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