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Historical Reenactment / Taste the past!

« on: June 12, 2014, 05:30:46 pm »

Hello chaps, while revising I've had a lot of time on my hands and have had to cook for myself. I've been having a crack at some reenactment recipes which I figured I'd share with you guys! First up is the standard fare for the French Poilu of the First World War Rata de "Singe", which loosely translates to monkey stew (corned beef issued was branded "Madagascar", and les Poilus assumed that the only meat from Madagascar could be monkey). Many thanks to the 151ème Régiment d'Infanterie de Ligne for the loose recipe.

Ingredients:

300g Corned Beef

140g Waxy Potatoes

30g Fresh Carrots, or
30g Dried Vegetables (peas, lentils, turnip, zucchini/courgette)

30g Navy/Haricot beans

Water (amount can vary, but enough to boil the ingredients in)

Between 0-500ml Red Wine (optional, the average Poilu tended not to cook with his pinard ration, though it is not unheard of)

1 Bay leaf

Salt and Pepper to taste

Directions:

1. Throw it all in a pot, bring to boil, and leave to simmer for several hours.

2. Plate up, enjoy with a splash of pinard, a cup of jus (coffee), or a tot of Eau de Vie from the regimental cooperative.

Bon appétit!

I'll post whatever I decide to cook tomorrow, might be something ACWy. If anyone has any recipes or pointers please do share no matter the period, I do quite fancy some medieval or Napoleonic grub to have a crack at!

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Historical Reenactment / Help a Comrade out Soviet Reenactors!

« on: December 26, 2013, 10:57:33 pm »

Hey guys, I was very generously given an original Ushanka for Christmas that I think might be Cold War era (the cap badge is definitely Cold War at any rate). Are there any noticeable differences between this and the 40s issue, and could a simple cap star swap do the trick to make it serviceable?
Here's some photos (Watch out, they're absolutely massive):

Spoiler

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