@baleandcey: harus belajar lagi 😭👌🏻

bale & cey

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Tuesday 12 May 2026 06:39:32 GMT

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abgnya

2026-05-12 12:38:26

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callmebii :

lucuuu bgttt sukakkk🥹❤️❤️❤️❤️

2026-05-12 06:49:33

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calliss :

lucuuuk couple goals kuuuuu

2026-05-12 06:45:54

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ɱ :

bageol dia🥰

2026-05-12 15:33:47

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Corned Beef & Chestnuts 🌰🥩| Medieval Meals Ep. 13 This dish draws from the traditions of preservation and seasonality that defined medieval kitchens. Salting meat allowed communities to survive long winters and go through long military campaigns. While chestnuts — often called the bread of the forest, provided a vital source of sustenance. Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Igi Gomez Resources: - A damson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: Curing Liquid: - Curing salt, ratio of 0.25% of meats weight - Salt (granulated) 1/5th of meats weight - Brown sugar: ratio of 1-2% of the meat's weight. - 1 tbsp black peppercorns (can be substituted w/ grains of paradise) - 1 tbsp of juniper berries - 1 tbsp of cloves - 1 tbsp of mustard seeds - 1 tbsp of coriander Seeds - 2 sticks of cinnamon - 3-4 bay leaves Corned beef & Chestnuts: - 1 kg of beef shanks - 1 pack of chestnuts - Spices from before in a spice pouch - 2-3 onions, roughly chopped - Beef broth as needed - 1/3 cup of white wine - 1 carrot, sliced - cabbage, quartered INSTRUCTIONS: - Start by making your brine. Toast spices in a hot pan until fragrant before adding to a pot with boiling water. Add your salt, sugar and set to a simmer for 10 minutes. - Place meat in a sealed container, and pour the cooled liquid allowing it to set at least 7 days. - Take your chestnuts and soak in water overnight. toast over an open flame until they start to peel. peel and set aside for later. - Add beef to a hot pot and sear. Add onions along with beef broth until pot is filled. add the spice bag, white wine and cover and simmer until tender (2-4hrs) - Add in your chestnuts along with other vegetables, 30mins before meat is done. Cook till veg is tender. - Serve and enjoy! #medievalfood #darkfantasy #medieval #lightfantasy

Corned Beef & Chestnuts 🌰🥩| Medieval Meals Ep. 13 This dish draws from the traditions of preservation and seasonality that defined medieval kitchens. Salting meat allowed communities to survive long winters and go through long military campaigns. While chestnuts — often called the bread of the forest, provided a vital source of sustenance. Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Igi Gomez Resources: - A damson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: Curing Liquid: - Curing salt, ratio of 0.25% of meats weight - Salt (granulated) 1/5th of meats weight - Brown sugar: ratio of 1-2% of the meat's weight. - 1 tbsp black peppercorns (can be substituted w/ grains of paradise) - 1 tbsp of juniper berries - 1 tbsp of cloves - 1 tbsp of mustard seeds - 1 tbsp of coriander Seeds - 2 sticks of cinnamon - 3-4 bay leaves Corned beef & Chestnuts: - 1 kg of beef shanks - 1 pack of chestnuts - Spices from before in a spice pouch - 2-3 onions, roughly chopped - Beef broth as needed - 1/3 cup of white wine - 1 carrot, sliced - cabbage, quartered INSTRUCTIONS: - Start by making your brine. Toast spices in a hot pan until fragrant before adding to a pot with boiling water. Add your salt, sugar and set to a simmer for 10 minutes. - Place meat in a sealed container, and pour the cooled liquid allowing it to set at least 7 days. - Take your chestnuts and soak in water overnight. toast over an open flame until they start to peel. peel and set aside for later. - Add beef to a hot pot and sear. Add onions along with beef broth until pot is filled. add the spice bag, white wine and cover and simmer until tender (2-4hrs) - Add in your chestnuts along with other vegetables, 30mins before meat is done. Cook till veg is tender. - Serve and enjoy! #medievalfood #darkfantasy #medieval #lightfantasy

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