I've cooked a fair few red lentil dahls in my time and the lentils only take 20 mins or so. 90 mins maybe suggests that Victorian lentils were made of much sterner stuff than our modern ones? And that peach tart looked amazing.
I had the same thought. It’s difficult to judge when there have been so many agricultural revolutions ever since. The recipe called for 3 onions, which I skimmed down to one just because the size difference would have been huge!
Where you described the Peach Melba tart as "apocryphal"... did you mean "anachronistic," or am I missing something? (It's very likely to be the latter. My obliviousness is a running gag among my colleagues.) I agree with DT-Gardener's comment - maybe lentils back then were dried a lot more so they'd keep better, and/or the modern ones might have been treated in some way to shorten the cooking time? Glad it at least tasted good, even if the texture failed. The sauce does sound... intriguing. I wondered whether the apple was to add pectin so it would thicken, maybe? And that tart really does look good! Hope you can repair or replace the microphone quickly and easily.
I really enjoy your channel. I hope it keeps growing :) ps this video was super interesting 👍🏻
Thanks for the kind words 🦄
I bet that weirdy Kellogg would have loved the cutlet.
I can only say that the slop tasted nice off camera, even if it would never make it into a patty
I've cooked a fair few red lentil dahls in my time and the lentils only take 20 mins or so. 90 mins maybe suggests that Victorian lentils were made of much sterner stuff than our modern ones? And that peach tart looked amazing.
I had the same thought. It’s difficult to judge when there have been so many agricultural revolutions ever since. The recipe called for 3 onions, which I skimmed down to one just because the size difference would have been huge!
Where you described the Peach Melba tart as "apocryphal"... did you mean "anachronistic," or am I missing something? (It's very likely to be the latter. My obliviousness is a running gag among my colleagues.)
I agree with DT-Gardener's comment - maybe lentils back then were dried a lot more so they'd keep better, and/or the modern ones might have been treated in some way to shorten the cooking time? Glad it at least tasted good, even if the texture failed.
The sauce does sound... intriguing. I wondered whether the apple was to add pectin so it would thicken, maybe?
And that tart really does look good!
Hope you can repair or replace the microphone quickly and easily.
Do you know what, I completely used the wrong word and didn’t realise until this moment. Silly me!
Microphones need meat.
I’ll feed it better next episode!
I’ll feed it better next episode!