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snallygaster snall/gast :marseybadnews:  11mo ago (image post) Edited 11mo ago 544 thread views #168573

Reject coronation quiche. Retvrn to dillegrout.

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This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL :marseylaugh:.

I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.

Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.

Recipe:

  • Roughly 2/3rds container of almonde mylk

  • About a cup or so of pinot grigiot

  • Chicken stock cube

  • roughly 2 inches ginger, minced

  • Crushed clove garlic

  • 6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

  • small fistful of pine nuts

  • roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)

  • 1/2 cup arborio rice, can sub with any rice and it'd work

  • mace to taste (can sub w nutmeg)

  • ground cloves to taste (be careful)

  • roughly 1 tbsp sugar (I'll use less next time)

  • roughly 2 tsp white vinegar

  • ginger powder to taste

  • dash rosewater

1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil

2. Add thighs

3. Mix ginger powder and vinegar and set aside

4. Simmer chicken for about 40 mins, stirring occasionally

5. Wash rice and add to pot, simmer for about 20 more mins.

6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn

7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate

8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)

9. Serve, optionally with bread :marseyobese:

96
New Old Top Bottom Controversial Random
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Is...snally :marseysick: a.... :marseypuke: bong?

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snally is a serbian shooter

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Worse, a white woman who turned cooking into a hobby including the complimentary kitchen garden.

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Cooking and gardening are the two most productive hobbies one can possibly have

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t. throws away something the moment it slightly breaks and buys a new one-cel

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You couldn't have been less accurate

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If you fix your own stuff then that is more productive than cooking fancy meals just 'cause :#!marseyindignant:

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You can fix stuff and enjoy cooking you know!

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You said the most rather one of the most :!#marseyindignant:

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The nice thing about cooking is that even if people hate you, they can't pretend to not like your food.

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But ypipo can't cook

:#!marseyshooting::s#easoningpolicequeen:

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Did you eat this before or after you murdered all those people in Serbia?

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After, in celebration of my score

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:marseynotes: Asking the hot questions rdrama has been begging to be answered

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:#marseykingkrazy:food fit for a king (krazy):#marseykingkrazy:

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I'm counting at least 4 different shades of brown. Double the usual amount. Well done, England :marseyclapping:

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A good pottage.

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It unironically is. I'm going to start combing through mideval recipes to see if there are other :marseygem:s out there

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check out max miller on YouTube he's a cute twink that makes historical recipes

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Is he gay???

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flaming

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https://youtube.com/@TastingHistory

This guy has a ton of historical recipes, including medieval.

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https://i.rdrama.net/images/16834021431824405.webp There’s a recipe book for Elders Scroll that does modernized medieval receipts

https://www.amazon.com/Elder-Scrolls-Official-Cookbook/dp/1683833988/

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Are they any good?

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6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

Thank God for selective breeding. Imagine having to struggle with little tiny 11th Century chicken thighs. :marseydicklet:

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Female chicken used to be extremely rare in cooking because eggs provided a more reliable source of food. They had to make do with castrated roosters instead; the original recipe also featured them but i couldnt be bothered to find one

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Where does almond milk come from?

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Almondes

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You just grab the almond by the teat and start milking it

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They let you do it if you're a star.

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:#marseyspecial: I have a star!

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The general production method involves soaking and grinding almonds in an excess of water.

https://en.wikipedia.org/wiki/Almond_milk

It's really more of a juice, so "Almond Juice" would be more accurate.

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love a good slop. frick rosewater though. i know we have some lebanese people on here and i need them to answer for rosewater. 'yes it tastes like soap to us too we just like it' freaks

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The rosewater admittedly didn't improve the dish imo. Next time I'm going to try orange blossom water, it's much better in savory food

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William 1st's body was left out in a chapel in Normandy so long it expanded and couldn't fit in his coffin. Something popped when his men-at-arms forced the lid closed and the whole funeral stank like a :marseytrain:

(Because steam engines smell bad and diesel is even worse- what did you think I meant?)

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It was definitely the dillegrout :marseyobesescale:

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An 11th century landwhale was probably thinner than Parks & Recreations Chris Pratt.

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Ok but how did it taste? Does it taste like some fancy porridge or is it more nuanced than that?

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It's somewhat like a slightly sour cream of chicken soup crossed with a risotto but more complex; I was expecting it to taste more like korma but can't think of a contemporary dish from any culture that tastes very similar. The description and appearance undersells it, though.

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>The description and appearance undersells it, though

You don't say. It looks like my dog's vomit

https://i.rdrama.net/images/16834022614080012.webp

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>The couple liked the soup so much they presented Tezelin with the manor of Addington; to hold the manor he and his descendants would be required to present the dish at all coronations in perpetuity.

>At the coronation of Richard II in 1377, the holder was no longer required to cook the dish himself

They couldn't even keep the tradition intact for a few hundred years. What is there even to RETVRN to?

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Whay

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Looking at the ingredients it doesn't seem like much could go wrong flavor-wise. Seems like it would be really savory.

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The amount of sugar made it sweeter than it should have been, otherwise it's both savory and hearty. Would reconmend!

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Sounds like a better version of Chinese peanut butter chicken:

https://www.budgetbytes.com/chicken-in-peanut-sauce/

I made this recently and it wasn’t very good cuz I used way too much peanut butter but it had good potential

https://i.rdrama.net/images/168340190933996.webp

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It tastes much different than a peanut butter chicken dish. Peanut butter.and chicken is a kino combination tho. Here's one I make pretty often:

  • Leftover chicken or baked chicken coated in oil, sesame seed oil, and soy sauce or pressed sliced tofu marinated in five spice, soy sauce, sesame seed oil, mirin or maple syrup, garlic powder, and ginger powder or slices or tempeh or tempeh broken up and fried with minced ginger garlic and scallions

  • soba or ramen noodles

  • carrots sliced thin or into matchsticks

  • rice wine vinegar

  • roasted broccoli or spinach

  • sliced scallions

  • sesame seed

  • unsweetened coconut (optional)

  • furikake (optional)

Sauce:

  • peanut butter (ideally chunky)

  • soy sauce to taste

  • small dash fish sauce (optional, be careful)

  • maple syrup to taste (be careful)

  • small dash rice vinegar (be careful) or lime juice to taste

  • small dash sesame seed or vegetable oil

  • liberal amount of gochugaru (can sub with dried red pepper flakes but it won't taste as good)

  • ginger powder

1. Mix sauce ingredients amd set aside for a while

2. Slice carrots and mix with rice wine vinegar, set aside

2. Boil water, cook noodles according to package

3. Reheat chicken, bake tofu or chicken according to a recipe that tells you how, or saute tempeh depending on what protein you're using - try to time it so that noodles and protein are cooked at the same time.

4. Meanwhile, toast coconut and set aside

5. If using spinach, layer on the bottom of your bowl so the noodles will wilt it. If roasting broccoli, roast using a basic b-word recipe

6. Add niodles to bowl, followed by protein, broccoli if using, carrots, sauce, coconut, sesame seeds, scallion rounds. Top with furikake if using
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I've known more coherent downies.

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It literally looks like the runs

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If your feces are that color then you may have liver failure

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>French cuisine

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Nice post, bro! I posted it to twitter.

Reject coronation quiche. Retvrn to dillegrout. https://rdrama.net/h/food/post/168573/reject-coronation-quiche-retvrn-to-dillegrout #CoronationOfCharlesIiiAndCamilla #bongs #winter

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:#marseyskinny:

Snapshots:

Wikipedia page:

similar recipe:

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