#max miller

[twobrothers]

azazel’s special children should’ve unionized

[seasononesam]

So, we’re soldiers in a demon war to bring on the Apocalypse? When you put it like that...

in/sp

[aliusfrater]

[trialssam]

This scene is so good because Sam had no idea he could relate his tragedy to someone else and then the pieces were falling into place

[timetraveltasting]

TEMPLAR BOAR WITH CAMELINE SAUCE (14th c.)

This past Thursday, the Corpus Christi public holiday in my part of Germany, known here as Fronleichnam, gave me a little extra time to make another Tasting History dish: Templar Boar with Cameline Sauce. The diet, eating habits, and table manners of the Templars were governed by strict rules, including only eating meat three times a week (two meat meals on Sundays). This dish was one of those they would have eaten for one of their meat meals during the 14th century. The spices present in the sauce would have been accessible to them during the crusades, but Cameline Sauce did become a popular dish in much of medieval Europe eventually. This dish is based on two 14th century primary sources: Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris, a treatise written by an older man (as yet unnamed) to teach his 15-year-old bride how to run his household and please him, in every way (...yikes). The sauce, Cameline, is named as such due to the rich brown colour, which looks like the wool of a camel, also known as cameline. I chose to make this recipe next because I haven't made boar before, and the rich, silky, brown colour of the sauce made it look really tasty. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I made a couple changes to the modern recipe below. I used boar goulash pieces instead of tenderloin, because it was the only form of boar I could find at my grocery store. The white wine I used (and drank with dinner) was a dry Riesling from the Mosel Valley in Germany. The red wine was a Bordeaux Merlot. I used saffron powder instead of threads, and I did opt to add the optional tablespoon of red wine vinegar. the white bread I used was a classic French baguette.

I also made a couple changes to the method. Because I used French baguette, which has quite small slices, I hollowed out about half the baguette (since baguettes are mostly crust). I also simmered the sauce for much longer than Max says to, because it wasn't quite the thickness I was looking for. Otherwise, I followed Max's recipe exactly, probably to the detriment of my boar. Because I had used goulash pieces instead of tenderloin, I probably should have adjusted how I cooked the boar to accommodate these smaller pieces. Unfortunately, I didn't, and as a result, I was left with very chewy, dry boar. Basically, the sauce was the saving grace of the boar! I served the boar and Cameline sauce with some green peas, garlic bread, and a glass of the dry Riesling wine.

My experience tasting it:

I already knew I had ruined the texture of the boar, but I hoped that the sauce would help. I warned my husband. Luckily, the Cameline sauce did a lot of heavy-lifting to bring some moisture back to the board. The sauce turned out wonderfully - a beautiful, silky brown. Flavour-wise, it reminded me of a jus, but more heavily-spiced. I was worried the Cameline sauce would end up tasting sweet due to the brown sugar and several spices that are more often used in baking, but in fact, the spices were well balanced by the taste of the wine and vinegar. The sauce also went really nicely with the peas, and I imagine would also have tasted good with potatoes or other red meats. My husband and I dipped the garlic bread in it as well, which was really tasty. It went alright with the dry boar, but I would like to use the sauce with another, more tenderly-cooked meat. We had leftover Cameline sauce, so we will probably try that again tonight. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Saffron

Templar Boar with Cameline Sauce original recipes (14th c.)

Sourced from Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris respectively.

“Sanglier: Fresh Wild Boar Venison. Cooked in wine and water and boiled again; eaten with Cameline Sauce.”

— Le Viandier de Taillevent, 14th century

“Cameline. Note that in Tournai, to make cameline they grind ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then taken out of the mortar. Then grind in a mortar untoasted white breadcrumbs that have been soaked in cold water, moisten with wine and strain. Then boil everything and finish with brown sugar, and that makes winter cameline. In the summer, they do the same but it is not boiled at all. ”

— Le Ménagier de Paris, 14th century

Modern Recipe

Based on Le Viandier de Taillevent by Guillaume Tirel, Le Ménagier de Paris, and Max Miller’s version in his Tasting History video.

Ingredients:

Boar tenderloin

Olive oil for searing

Equal parts wine and water for boiling

1 thick slice of white artisanal bread without crust

1 ¼ cups white wine

¼ cup red wine

1 tsp ginger

2 tsp cinnamon

½ tsp nutmeg

Pinch of saffron threads

2 tbsp brown sugar

Pinch of salt

1 tbsp red wine vinegar (optional)

Method:

De-crust the bread and break it into small pieces. Soak the bread in water for a few hours, then pour in the red wine for the sauce.

Heat olive oil in a pot then sear the boar on all sides.

Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.

To make the sauce, mix the spices and white wine. Strain the bread/wine mixture from earlier into a saucepan, then press the bread through the strainer.

Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you want, a tablespoon of red wine vinegar. Simmer until thickened.

Slice the boar and pour the sauce over it. Optionally, serve with roasted chestnuts and wine.

[rapidhighway]

1x14 nightmare

[schraubd]

Will Matt Gaetz Finally Cause the Senate GOP To Stand Up To Trump? My Money's On No!

I really thought I'd laid the bar on the floor, but somehow Donald Trump has already burrowed under it by announcing (former*) Florida Congressman Matt Gaetz as his pick for attorney general. I had the pleasure of sharing this news with several of my law school colleagues, where it literally provoked a laugh-out-loud howl of incredulity. It wasn't just my people though. Senate Republicans also seem rather blindsided by the pick: The selection of Mr. Gaetz blindsided many of Mr. Trump’s allies on Capitol Hill. The announcement was met with immediate and unvarnished skepticism by Republicans in the Senate who will vote on his nomination. Senator Susan Collins of Maine said she was “shocked” by the pick — and predicted a difficult confirmation process. [....] Senator John Cornyn, Republican of Texas, when asked about Mr. Gaetz’s selection, said, “I don’t know the man other than his public persona.” Mr. Cornyn said he could not comment on the chances that Mr. Gaetz, or Tulsi Gabbard, Mr. Trump’s pick for director of national intelligence, would be confirmed: “I don’t know — we’ll find out.” “He’s got his work cut out for him,” Senator Joni Ernst, Republican of Iowa, said as other senators dodged questions from reporters. Representative Max Miller, Republican of Ohio, told reporters that many members of the G.O.P. conference were shocked at the choice of Mr. Gaetz for attorney general, but mostly thrilled at the prospect that he might no longer be a member of the chamber. The House, Mr. Miller added, would be a more functional place without Mr. Gaetz. He predicted a bruising confirmation fight, adding that if the process revealed evidence to corroborate the allegations of sex trafficking against Mr. Gaetz, he would not be surprised if the House moved to expel him, as it did with Representative George Santos. Mr. Santos lost his seat after the Ethics Committee documented violations of the chamber’s rules and evidence of extensive campaign fraud.   But things aren't all bad. You'll never guessed who raced ahead of the pack to greet Trump's failson pick with open arms: One of the few lawmakers to offer a positive assessment was a staunch Trump ally, Senator Lindsey Graham of South Carolina, who called Mr. Gaetz “smart” and “clever” but predicted tough confirmation hearings. So, how long will it take for the Senate GOP caucus to fall in line? I'm guessing it'll happen before the first confirmation hearing. (That is, if we have confirmation hearings). Oh, and speaking of organizations that have put their dignity in a lockbox, we did finally learn what bridge is too far for the ADL, which blistered the Gaetz selection because of his "long history of trafficking in antisemitism," including "defending the Great Replacement Theory." How he's distinguished from the ADL's glowingly-praised Elise Stefanik, who also promoted Great Replacement Theory, was left unsaid. * Gaetz hastily resigned his seat following the announcement, also getting ahead of a planned House Ethics Committee report that was set to issue findings on Gaetz's myriad, er, "controversies" -- including allegations of sex trafficking minors. Score one for QAnon! via The Debate Link https://ift.tt/WqtsjKg

[marksandrec]

Marks and Rec: Misc #2554

"We're going to sh*t on your shingles!" (Dialogue from The Great.)

[it-came-from-the-internet]

Source

[ima-super-natural]

I think the psychic kid storyline could have very easily functioned as an anthology series. Watching them all discover their powers in their respective episodes only for them to disappear at the end. All cultivating to the finale of All Hell Breaks Loose parts 1 and 2. First part we see the characters we've met over the course of the show interacting for the first time, the second part we realize that only one of them is going to make it out alive. I think it could have worked.

[purple-mushroom-cap]

take me back to the first time i watched greenhouse academy

[seasononesam]

1x14 // 12x04

Max calm down...We just wanna talk. Magda, stop! You don't have to do this. You could control it. Magda, nobody else has to die. Please!

[aliusfrater]

1.14, 13.12

[naomiknight-17]

Updated my inspirational cookbook display shelf :)

[rainbow-pukwudgie]

i can sleep peacefully at night knowing that daniel x hayley and jackie x max were endgame in the original greenhouse