What it was like to visit a Medieval Tavern

The places make very similar claims, so it's hard to know exactly

what

they mean. There's a great video from one of my favorite creators, J. Draper, I'm going to put it mildly, it's amazing. She talks about how many places are the "oldest pub" in England or the "oldest inn" in England, and it's often about how there's a stone that was here in 1450 and the rest of the place is new, it's like you know to Theseus. ' pub but sometimes it seems... It's also like, in 900 there was definitely an inn here, and there's an inn here now, but you know here was the dentist's office and here was the bank and you know.

Anyway, it doesn't matter. I'm still very excited to go. And maybe if I could, I could convince them to lean on their

medieval

lineage and make some pokenades like the one I'm about to eat. So once the meat is tender and tender, we remove it from the heat and then it's time to add the egg yolk. Now, if you just add the egg yolks now, they will scramble and it will be annoying, so

what

you want to do is let the broth cool a little bit and then take some of that broth, add it in slowly. the yolks while you beat and it will begin to heat up.

Continue doing this until you have added about half a cup of broth. Then add the ginger, saffron and salt, then you can add it to the soup. Finally add the juice and it is ready to use. And here we find ourselves in the setting of a

medieval

tavern

. So you want to add the egg yolk as the last element before serving it because if you have to reheat it, it tends to scramble a little until it goes from thick to scrambled. The taste will be the same but the appearance is a little different and unfortunately I had to reheat it.

It doesn't matter, here we go. It smells amazing and the saffron is what blew me away. At first I was worried that it was the cloves that caught my attention, but now it's the saffron. here we are. Good! This is really good. This is interesting because you get medieval flavors that you would never find in a modern beef stew; Like saffron, cloves, mace, like wine juice that adds this kind of tart acidity without being too acidic because a lot of medieval dishes only had vinegar added, and that's the flavor you get. This one is different, it has more sweetness.

Really, very nice and the meat just falls apart. Anyway, if you want to do this or if I can get you to do it in England, I'll point you to the Tasting History website, catahistory.com, which I built with the help of Squarespace, which is the current sponsor. . Squarespace makes creating a website a breeze with its dynamic tools like drag-and-drop technology for both desktop and mobile devices. And if you're not a web designer, you can really rely on their great templates that lay it all out and give you a great place to start. They also help ensure that your website is easy to view on desktop and mobile devices.

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