This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Medieval Recipe Translations...

You'll need...

- The liver, heart, and any other obtainable sweetmeats (except the brain) of venison or beef

- Unseasoned toasted breadcrumbs

- Black pepper & salt

- Venison or beef broth

- Egg yolks, beaten

- Optional: shredded dark meat of cooked chicken or pork OR: cooked and sliced venison or beef brains

- Saffron or few drops yellow food coloring (optional)

DIRECTIONS:

Chop the liver & sweetmeats into stewing size chunks; boil until done. Remove from the water and drain well. Pass the meat through a food processor (or equivalent device) along with the breadcrumbs and broth until you have a smooth & thick gravy-like consistency. Place in a saucepot and bring to a soft boil; reduce heat to simmer. Add the salt & pepper. Beat in the egg yolks. Allow to cook for several minutes, then serve as a thick soup or an accompaniment to meats. OPTION: after beating in the egg yolks, add shredded pork or chicken (or the prepared brains) along with a few pinches of saffron or drops of yellow food coloring. Allow to cook for several minutes, then serve as a thick soup or an accompaniment to meats.

Huge thanks for the above from Just Hungry, Medieval Recipe Translations (A GREAT SITE!!!), and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.