Napkin and Napron comes from the same french word, which means " small cloth". The french word comes from the Latin “mappa” which is from where we directly get the word “map”.
Yes, but no. It was never a norange in english. English directly adopted the word orange from french, so that’s the no, but yes, it was the word naranja from spanish, who took it from arab, and arancia from italian, and maybe from the word gold in french, which is “or”.
As a child I rebracketed two words until I was corrected by spell check as a teen- A stigmatism and an acompilation (complied collection of music or stories).
There’s no way farming was only done 5 sporadic months of the year, that livestock keeping would allow you to just fuck off and not work that frequently, and they often did things like produce parts of their own cloths etc which I would count that much sewing/darning to be work let along the rest of the homesteading requirements…
Medieval chores weren’t putting clothes in the washing machine or giving the bathroom a wipe, they were weaving and sewing clothes by hand and then laboriously washing them in the stream, and hauling buckets of shit. Everything was much harder and much less pleasant, and that was how you spent your ‘free time’.
The point is they had all of that to do by hand, and still managed to “work for hire” less time than us in a society where over 90% of the stuff is automated.
You have a misconception of peasant life I believe. They had far more free time for socializing than you’d ever believe and the work they had to do day to day was not this slog you envision.
Peasants had at least a couple changes of clothes, plus the Sunday and festivities clothes.
Also don’t forget that salmon for dinner didn’t catch itself, you either spend the time, or it’s lobster night again. And better remember to get some flour to the baker to get some bread made for the family, or it’s lobster with month old moldy bread. Better hope the chickens lay some eggs for breakfast.
I don’t know why you think modern people have more leisure time?
Peasant work was seasonal first of all, most work wasn’t consistent nor were they afforded wages. Most works resulted in a direct product for the person doing the work, cooking, clothes making, farming.
You don’t understand how much leisure peasants had. Most culture we consider today is from peasant work. Dancing, music, song, joking, and while cooking is work cooking is also a social gathering of work and then eating. Peasants weren’t the working class we are today, we work far more and have far more chores to do. Making clothes by hand was harder but your quality was higher and clothes lasted, they didn’t shop for groceries or deal with car upkeep, they didn’t spend 8 hours at work and an hour traveling both ways.
Peasants were peasants because they didn’t have work to do and generate income with, it was literally mostly chores or leisure.
This is why the black plague was helpful, less people meant workers could make more demands and we see the beginning of a work culture develop.
I don’t get months of holidays? I haven’t had off in years bro. I get two days off from my job a year I don’t request, I am a chef.
Peasants always stopped working, work was probably done before the sun was even close to going down. Hunting, fishing, cooking are leisure activities they aren’t work you imagine.
It took long to produce clothes but you don’t need 47 outfits that are made to fall apart in less than a year.
150 days isn’t a myth. It is a stretch of the truth but we work more, we have less time. We have more ability to do things like travel or forms of entertainment but no.
You are confusing the peasants of then with middle class people. The poors, me, we work 40-60 hours a week sometimes two jobs with no vacations often in the hours office workers aren’t working because we are running the movie theaters, salting the roads, cooking your food, etc.
A 9-5 is probably not actually the peasantry.
People had more free time and less stressors than we do today.
Just print True all the time. Half the time it will be correct and the client will be happy, and the other half the time, they will open a ticket that will be marked as duplicate and closed.
Reminds me of the fake thermometers being sold during the peak of COVID that weren’t actually thermometers but just displayed numbers to make people think they were.
i’ve heard chickens will just casually peck others to death if they have a wound too, like it’s not even malice or removing competition, they just do it from some fucked up instinct.
I once read about a turkey that had to be wraped in a tea towel to allow a wound to heal as the creature kept pecking at it and ripping out pieces of flesh that would glady eat.
That is pretty high on the extreme behavior list. And I think it was a pet turkey.
I own chickens and have had a bullying problem in the past. In the winter they have a lot less space and they get bored and stressed easily. The hen that took the “rooster”/protector role started pecking the smallest and sweetest chicken and drew blood. I had to keep the small chicken isolated from the flock for a few weeks while its wounds healed and put special goggles on the bully chicken for a month- they prevent it from seeing in front of itself so it forgets what’s there after a few seconds. Yeah they can be vicious, but it’s definitely preventable if they’re raised right instead of at a factory farm.
Italian mafia devised the method first. Will only leave the teeth, for some reason.
Read once an article where it was stated these “special purpose” pigs were kept hungry for a few days before a disposal, for faster results, and could even be used as a torture method, as the animals would attack any human figure on sight, dead or alive.
Now imagine slowly lowering a live human being into a pig pen full of these quasi feral animals, feet first.
That theory goes out the window when you have a city sliker meet a farm animal in person. One of my favorite childhood pass times was seeing city blokes cower in fear of petting a chicken or goat especially when that same person has pictures of chickens in their home because they are cute
The goat I understand. Those fuckers are mean, and they bite. Who TF is afraid of a chicken? Turkey, sure. Again, they are mean and big enough to fight back. The chickens found out that they “can” become soccer balls if they piss off the ape that is bringing them food.
I lived on a farm as a kid and had to kick them out of the way to feed the little fuckers. They aren’t scary, but yeah they are ill-tempered and nasty, if you don’t out mass them by several times their mass. Kicking in this sense is more like shoving them with your foot, unless one of the fuckers bites, then they get a more forceful shove, that causes them to use their wings since they go a few inches off the ground.
Well yeah. I think scary is subjective on that sense. I have a big dog who used to be fear aggressive toward me and he didn’t scare me (even though I knew he could kill me if he tried). It’s about how comfortable we are in a situation, I suppose. My wife got attacked by coyotes once, so she’s more cautious around them than any of our neighbors.
That’s just a whole lot of confirmation bias speaking. Most people are gonna hesitate when they encounter totally new things that’s not unique to people from any type of place.
They’re intelligent and very instinctive birds from birth- that doesn’t mean that they’re vicious though. My chickens that I’m raising are all sweethearts. It’s all a matter of their environment. If you overcrowd them in an indoor factory farm of course they’re going to turn on each other, they’re extremely stressed out. Chickens that are raised outdoors with lots of space and different kinds of food are a lot less likely to act up and turn on each other. You can even taste a noticeable difference in eggs from happy chickens.
Roosters on the other hand are usually fucking assholes.
I had about a dozen chickens in an outdoors coop, with plenty of space (about 32 cubic metres of tridimensional space) and often carried them around in a chicken tractor (birds of prey area where I live) for grazing and some individuals exihibited extreme behaviors.
Again, variations will occur from breed to breed and from individual to individual.
Some breeds are especially known for being tamer than others and more concerned with eggs and brood than others.
I’ll partially agree on your statement that all roosters are assholes: we had one that enjoyed crowing when we were trying to talk anywhere in the bird’s line of sight.
The only one I’m having trouble thinking of an example is the chicks rising up against the matriarch, but that’s simply because I cannot think of an example of a matriarch in The Bible. The rest are covered in the Old Testament, possibly even The Torah.
The Torah and Bible are actually based on stories derived from watching chicken society fail to develop? This is my new headcanon
I’ve got a mug from a town I used to live in. It’s a rooster with the name “Shitty Larry” written across it. He was a local celeb. A rooster so badly behaved he had to be rehomed, and the people who adopted him created a whole lifestyle around dealing with his “antics”.
As I was leaving, Fucking Frank was also coming into the spotlight.
I live in a largely portuguese area, but there are definitely “cousin” dishes to Coq au Vin, chicken and chourico (or linguica) stews with a dash of saffron or paprika, some good portuguese wine. Deliciuos.
Well that, and we never cook with Port around here, it’s always dry wine or Madeira. Madeira is a much sweeter Port, which totally changes the flavor. I’ll show this particular recipe to my wife and get her take.
I wonder, is this a mainland recipe maybe? Everyone around here is Azorean, which can slightly tweak the common ingredients. I watched a Bifana video last summer where the guy used CHEESE and it made everyone I know swear at him. You don’t use Cheese in anything portuguese around here except Cheese Rolls.
Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.
Port wine grows inland, on hills, where a river cuts across deep valeys. Any Port is sweet by nature, very round on the mouth, with wood and berry notes. The whites tend to be slightly more dry, with a somewhat citrus or flower note, but nonetheless sweet.
You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough; Portugal was always essentially a poor country. Wine was prolific but fine wines like Port amd Madeira were luxury items and most of our traditional cuisine was born in farm kitchens, where food needed to be plentiful and tasteful, to help push away a hard day of labor.
Drowning meat in wine is almost standard fare. One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven. After a few hours, the meat should peel of the bone. Try it, if you can.
And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.
Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.
I’ve heard of dry Madeiera, but I’ve never tried it. Acidic, yes. Local Madeiras are very sweet around here. The most popular brand of Madeira in my area is effectively reduced grape juice mixed with Brandy. Sickeningly, coyingly sweet. My area perhaps the largest Portuguese Festival in the world (Feast of the Blessed Sacrament) is drink-sponsored by Justino’s Madeira, and it’s like drinking alcoholic maple syrup. It’s freaking delicious, for all of 2 oz pour and then it gets hard to finish :) The local Madeira’s have raisin or prune notes.
Now Port. We’ve got Sandalman and Pacheca. That can get fairly heavy, in either sweet or dry direction. I haven’t had a bone dry port, but I’m told they exist. I always have a bottle of Port in the house. Not so much Madeira. Special occasions only (not the price, it’s cheap. The extreme sweetness).
You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough
I like the one-two punch of Sherry and Brandy much of the time. However, my wife and her family always uses a good Vinho Verde for her dishes. Cacoila is one of the local staples, and it’s basically pork left to soak in wine forever with a few secret ingredients (usually at least some some paprika)
One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven
OMG… I had that once at one of the local places (Captain’s place, since I’ve already doxed myself regarding the Festa). It was incredible. Rabbit isn’t common here, so it was a special. I’ve never seen it since :(
And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.
francesinha looks incredible. I’ve never seen it around here. I’m guessing it’s a mainland dish? We have Sao Jorge cheese around here, but we only eat it straight. Also, nobody around here puts cheese with Cod, but baccalhau is often made with milk, so it’s not a huge stretch to me.
Francesinha is a traditional dish from Porto. Mainland.
Regarding bacalhau, we only have about 1001 different recipes to prepare it. There are a lot of ingredients with which to cook it with.
Off the top of my head I can think of Bacalhau Espiritual and Bacalhau com Azeitonas, which are both baked.
Bacalhau Espiritual is prepared with scalded bacalhau, just enough to easily peel the fish and debone it, flaking it. Usually the water will have a clove or two of fresh garlic and a bay leaf. When the fish is out, take a few laddles of water into a bowl and throw some small peeled shrimps, of the frozen kind into it. Let it steep. On the side, prepare mashed potatoes; use one egg yolk per person, minus one, for more than two persons eating, for color and richness, and season it with nutmeg but don’t fully season it with salt. You want a thick, creamy, mash. Cut two good sized onions in rings and lightly fry it in olive oil, until tender; add the shrimp and two or three table spoons of the water into the mix. Evaporate it. Throw two or three table spoons of white wine on it and evaporate it again. Add some finely chopped fresh parsley when you take it from the heat. In an oven safe glass or clay deep dish, pour a layer of mashed potatoes, smooth it, spread the cooked onions on top, with the shrimp, and cover with the flaked bacalhau. Pour a second layer of mashed potatoes on top. Sprinkle with breadcrumbs and grate some queijo da ilha on top. Take to the oven until the bread is golden brown and the cheese has melted.
The cheese will add the missing salt to the potato mash and bind the entire dish together with its sharpness.
Bacalhau com azeitonas uses potatoes cut into small cubes, parboiled, with the bacalhau prepared in the same fashion and no shrimp. The onions are slightly fried, until soft, along with some garlic, freshned up with some white wine at the end, allowed to boil a bit to take away the alcohol; you want liquid in the pan. Turn off the heat. Throw the potatoes in, mix well, add a good hand full of olives, combine. Cover the bottom of an oven safe dish with the flaked cod, cover with the potatoes. Sprinkle with a bit of finely grated cheese for extra salt and that sharpness. Take to the oven until the potatoes are fully cooked, golden, and the cheese melt. Sprinkle with fresh parsley before serving.
Not being a person of faith, I consider it borderline sinful to cook with vinho verde; too good for it. If you can, try and find some Alentejo, Douro or Dão. Three diferent regions, with very distinct wines. Just by playing around with the wine you use to cook you can get wildly diferent results.
Ever heard about chanfana? It’s either old sheep or goat, left to marinate in red wine, onions, garlic, rosemary and bay leaves for days, then slowly cooked in the oven. It can take an entire day to properly cook it but the end result is a very tender meat. Goes well with potatoes. And some more wine.
The Port brands you mention are mostly export brands. Pacheca is quite pricey for our market, in fact. Like any other wine, Port is plentiful here, with a bottle starting at less than €5. And of good quality. Even supermarket brands are good. Port wine undergoes very strict production requirements to be classfied and labelled as such. Cheap, yes. Knockoff, no. I often buy a lesser known brand, Porto Intermares; its what I call an old style Port, unapolegetic, straight to the point, uncompromised. It will get you drunk and fast and warn you in advance but you just want to keep enjoying another little sip.
And you’re giving me the chills with that description of the Madeira. Give it to me dry, please.
My grandmother raised chickens and there was rooster that used to harass my mother and her siblings and they hated the rooster. Apparently one day the rooster pecked at my grandmother’s leg and then they had rooster stew for dinner. Point of the story is that roosters are assholes.
What people need to realize, especially those in peta, is that we cannot compare the suffering and mass killing animals to the same happening to humans. Speaking to someone who loves animals, they are a completely different life form that do not have human morals, values, intelligence, or emotion.
Which isn’t to say that they don’t have their own intelligence or emotion, it’s just very different from what the human thought process is like.
Thus it would be absurd to put them on the same pedestal as homosapiens, evolutionarily speaking.
Life is not a Disney cartoon, that I understand that I will be down voted by vegans who don’t understand this and will call me cruel.
That said I obviously support the Humane treatment of animals, but if you think I’m going to stop eating a creature that would eat me with far less hesitation if the roles were reversed, you are truly a fool.
We had chickens when I was a teen. They regularily hunted, killed and ate small rodents, lizards/snakes and sometimes even small birds like young sparrows whenever they could catch them - everything that fits into a chicken’s beak is fair game. And it wasn’t exactly a pretty sight. Imagine a single panicked field mouse being chased by sixteen feathered mini velociraptors, all trying to kill the mouse first, and then all fighting each other FOR the (hopefully) dead prey, as noone ever wanted to share their kill.
Funnily enough, the rooster was was a cuddly little idiot. (he got beaten up by the hens occasionally)
And just t add some proof for some of the points above, here’s a video of a single hen killing a hawk (warning, it is kinda graphic). They don’t even need great numbers to shred their wannabe predators - one really p*ssed off chicken and an opportunity to strike back, that’s all it takes.
I didn’t witness it but there are a few chicken farms around the area - the kind where chickens can freely roam around a huge shed - and I was told from an acquaintace that works at one they had been on the lookout for foxes, as they had already destroyed a few coops around the farm.
One morning they arrive at the barn to find a few dead chickens and two foxes partially skeletonized on the floor. It was a gruesome sight and the recording from the security cameras showed the foxes had been completely overrun by a mob of angry chickens that pecked, kicked and essentially killed by the thousand cuts method the poor wannabe predators.
The few chickens the foxes managed to kill were not enough to deter the mob but instead served to further spur it into a killer frenzy.
Because foxes are a protectes species, they had to call the authorities to give notice and have the cadavers picked up. Even the municipal vet was horrified at the state the chickens had left the foxes.
Hate animal fights. The only animal fights I’ll condone involve two homo sapiens trying to pour each others brains through their hear onto the ground, by means of punches and/or kicks to the head, at the sound of a bell.
I could keep these little dinosaurs as pets, with no other objective or purpose besides admiring them because they are pretty to look at and that would not prevent any of the behaviors I listed.
What I’m about to say may evade you but cruelty is not an exclusive trait to human beings and chicken are a good example of it. They can be extremely cruel towards their own kind just for the sake of it. Not out of scarcity of food or living space. Just because they want to make another animal miserable.
Not knowing what a particular dish that you’ve never seen before doesn’t make you dumb.
I have no idea what scalloped potatoes is, I’ve never had it. Maybe it means they bake scallops inside a potato? I have no idea. I’ve never had scallops either, I take it they’re a type of sea food, but as I’ve never run into them I assume they’re not for the working class.
Not everybody can live a fancy lifestyle, or live somewhere where scallops and other fancy foods are affordable for normal people.
So, when they hear of a dish with scallop in the name, it’s not “dumb” to think that it may have scallops, a food they’ve never seen, in it.
Pretty sure scalloped doesn’t necessarily mean to bake in cream sauce. It refers to the way they are cut - concentric circles or semi circles to look like scallops (the fish). So although they may look like scallops, there’s no fish in the dish at all.
yeah the meme is stupid, I watch cooking youtube a lot, like a lot lot and I have never heard of Scalloped potatoes, but I have seen some scallop recipes so I would have assumed they are indeed connected.
this is like calling someone dumb for thinking Stamford Bridge is a bridge and not knowing it’s a football stadium.
just don’t call people stupid for not knowing things that might be obvious to you (unkess they say shit like vaccines cause autism, but even then try to approach with empathy first)
Stamford bridge is also a bridge though. And the location of a very important battle in English history. If you’re not a football fan, you might be familiar with the battle but not the stadium (as was my case).
I think this example is more like if she thought scalloped potatoes involved scallops, but there were actually 2 dishes called scalloped potatoes, one of which does involve scallops
The vaguely intelligent will inquire about something they don’t know out of curiosity rather than assuming they already have enough information and making decisions based on that.
With American comics, it’s not even the shattered continuity, it’s that availability is a mess because some of the franchises are so ancient and collectible.
If I want to read through One Piece from the 1997 start, my library probably has/can inter-library loan all 105 volumes, or I can go to mainstream retailers and get any I’m missing without a huge fracas.
If I want to read Batman from the 1940 start, I’d better hope some of the rarer issues come up at auction in the near future AND that I can mortgage my house to afford them.
I’m amazed they never put out a DVD-ROM collection that’s “Everything Marvel/DC did prior to, say, 1990, as PDF scans” just so mere mortals have a chance to enjoy the experience of completionism.
I was surprised about that figure of 105 volumes for one piece, so I googled it and it was 109 (probably just what came out since you last heard about it). I was expecting that number to be like a thousand or something.
Moreso, the fridge will stop working in two years cause that is when their subscription cloud service to access your fridge will be updated with firmware that is no longer compatible.
After being removed from the bakery, she went and started her own business to get what she wanted. In a nod to owner of the bakery who gave her the idea, she named her company: Bad Dragon.
Depends on the cat. If they're simply going with tapping the roll to spin it, that may work for a bit. I've found that rolls accessible to a cat tend to morph into big balls of clawed unusable pulp.
When I was a young kid, I had a cat that was front-declawed (this was before it was well known that it’s an abusive practice - my folks didn’t know better at the time). Because he couldn’t shred the paper with his claws, he showed his spite by chewing up the roll so it looked like he’d clawed it. Didn’t matter which direction the roll was.
One of my cats knows how to open doors like a fucking velociraptor. We’ve baby locked several of our doors but some things like the bathroom I don’t like fucking around with extra steps when trying to get into at 3am
Oh hey, my fear. Do you have door knobs, or uh - the flat handled kind that swing down or up? I just realized I don’t know what those lever like door handles are called.
I can hear one of my cats pawing at the door knob at night, he’d be getting in places he shouldn’t if we had those flat kind.
The flat/lever kind, can get them open first try from either side of a door it’s impressive. He’s way too smart for his own good and I suspect he could work a round style one if it had enough texture on it. The menace certainly gets into everything else in the house
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