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Bog butter from A Descriptive Catalogue of the Antiquities in the Museum of the Royal Irish Academy, 1857. Bog butter is an ancient waxy substance found buried in peat bogs, particularly in Ireland and Scotland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy, while others were made of ...
Crashing surf to harvest barnacles from the rocky shore; feasting on mounds of mollusks at a huge snail festival; making the world's best canned fish. 82 (3) November 10, 2014 Ireland: Ancient Bog Butter & Smoked Pigeon Ultimate smoked salmon; pigeon with bog oak; three-thousand-year-old butter. 83 (4) November 17, 2014 Factory Food
No. Air dates Location Notes/featured bizarre foods 1 (1) January 24, 2012 Twin Cities: Andrew visits a hotdish cook off, deep fried snapping turtle, elk kabobs, guinea pig confit cone, Jucy Lucy, Cajun Bluesy, duck nuts, butter burgers, making meals with meat glue, carp, Hmong cuisine including bitter bamboo soup, papaya salad at Hmongtown Marketplace.
Potato blight infection (1845-1852) leads to famine in Ireland, killing or forcing the emigration of 1.5 million Irish people. [88] Vegetables Ireland 1847 The Carolina Housewife cookbook published, including one of the earliest recipes for peanut brittle, referred to as "groundnut candy" (the term "peanut brittle" was not used until 1892). [89]
Bogs are known to preserve bog bodies and bog butter but no human bodies are known to accompany the weapon sacrifices. The main Illerup deposition, besides weapons, includes gold, silver, spear shafts, shield boards, ropes, cords, leather, textiles tools, wooden vessels, spoons, beads, four horses and a cow. [ 2 ]
Unfortunately, that tasty butter isn’t doing much good for our bodies. In fact, that “butter” isn’t actually butter at all. You might want to sit down for this one.
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".
The leaves and roots of E. angustifolium are also edible and, because of their astringent properties, [15] used by the Yupik peoples for medicinal purposes, through a process of decoction, infusion or poultice, to treat ailments of the human gastrointestinal tract, [26] and in the Old World for the treatment of diarrhoea. [27]