The Hungry Historian

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What does a bespectacled photographer from New York have to do with the bloodiest day in American History? Join me, Chef Money, as we look to not only solve the question above, but also cook a delicious side dish thats a perfect accompaniment to that roast chicken dinner or barbecue ribs.
Creamed in the Corn
Ingredients:
•1⁄4 cup unsalted butter
•3 Cups of frozen corn niblets – can use canned, but drain it first
•1⁄2 package (1⁄2 cup) of cream cheese room temperature, cut into chunks
•1 cup of cream – I’m using 10%
•2 teaspoons granulated sugar
•Salt and Pepper to taste
•** parm as garnish**
Directions:

1. Heat up your pan over med-high heat, and add your butter.
2. Once your butter has completely melted, add your cream, and cream cheese. Stir often to prevent burning.
3. When the cream cheese is melted, add your sugar, and season with salt and pepper.
4. Add your corn niblets, stir, and allow to simmer for about 10 mins.
5. Using an immersion blender or food processor, pulse up a bit (about 1⁄2 a cups worth) of the mixture in order to get a more traditional texture, as well as giving your dish a nice yellow finish.
6. If using a food processor, return to pan, stir, and serve immediately. For immersion blender, stir and serve once you're done using it.
7. Optional: garnish with fresh, shredded parmesan cheese for a sweet and savory combination.
8. Optional: if you can find them and want a bit of heat, use frozen corn nibblets with jalapeño peppers. PC Brand has this available.

Cheers!

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Welcome back for part two of our look into the historical context of popular pub songs, or Irish Pub Songs as I call them.
Hopefully you haven't been stewing about.
In part one of the series, Chef Money took a look at a pair of songs that told the tale of the Irish Famine and Penal Servitude, and explored the history behind them.
This episode will once again feature a duo of tracks, both of which tell the tale of youth loss for King and Country during one of the bloodiest conflicts in history - World War I.
As a tribute to those brave souls featured in these melodies, Chef Money will divulge the steps needed in order to complete this episode's featured recipe - Steak and Guinness Stew.
Cheers!
Steak and Guinness Stew
Ingredients:
•11⁄2 Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash
*Directions available within the show*

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"The desire of gold is not for gold. It is for the means of freedom and benefit." - Ralph Waldo Emerson
Of the estimated 30,000 to 40,000 people who reached Dawson City during the gold rush, only around 15,000 to 20,000 became prospectors.
Of these, no more than 4,000 struck gold and only a few hundred became rich.
By the time most of the stampeders arrived in 1898, the best creeks had all been claimed, either by the long-term miners in the region or by the first arrivals of the year before.
On this episode, the Hungry Historian guides you through the methods the prospectors took in order to extract that sweet, sweet gold from the clutches of Earth.
Additionally, you'll find out more about what day to day life was like for a Klondiker, including the length of the long arm of the law, and the availability of information from the outside world.
As if that wasn't good enough, Chef Money has finally decided to part with one of his most treasured recipes as he teaches you how to sauce up your own "Golden Nuggets."
Cheers!
Golden Nuggets
Ingredients:

• boneless, skinless chicken breast; cut into nugget sized bites
• buttermilk
• Franks Red Hot
• Dijon Mustard
• All Purpose Flour
• Salt and Pepper
• Canola Oil

**Directions, Chef tips, and a bonus dipping sauce available on the epsiode**

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"Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the Six Hundred." - Lord Tennyson

History is loaded with moments full of bravery, courage, and determination in the face of overwhelming odds. It's why there is so much romanticism tied to something as horrific as war.
History is also brimming with inept, underqualified, and bumbling leaders, who are often the reason as to WHY these moments of bravery are forced to occur in the first place.
Today's episode brings BOTH of these together.
October 25th, 2024 will mark the 170th anniversary of an event that has become known as "The Charge of the Light Brigade."
If you're not familiar with the events themselves, I can (almost) assure you that you will be aware of the famous poem by Lord Tennyson, released mere weeks after the event, that shares its name with the charge.
If both of these have escaped your recollection, well, this is why you have come to the Hungry Historian!
Not only will he go over the actions of the Light Brigade, but he'll also talk you through why they were there in the first place, and just how they came to be infamously charging into the "valley of Death," and into the annals of history.
Additionally, it wouldn't be an episode of the Hungry Historian without a Featured Recipe, and Chef Money has the perfect one to not only tie into Today's show, but also to satisfy any hankering you may have for something sweet that isn't a halloween treat.
You'll have to tune in for both the ingredients and directions to make the "Charge of the (not so) Light Brigadeiro."
Cheers!!

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Imagine coming home from work, dealing with the family and all that goes into the nightly routine, and then finally settling into your own bed for a relaxing nights sleep in the shadow of a decrepit chemical plant that is one small error away from killing you and everyone you whole dear.
In this year's edition of "Horrific History," the Hungry Historian brings to you a terrifying tale from the scariest and largest threat to us today - corporate greed and it's impact on humanity.
Before there was Chernobyl, there was Bhopal.
This December 3rd will mark the fortieth anniversary of a massive toxic gas leak from Union Carbide Corporation’s chemical plant in Bhopal in the state of Madhya Pradesh, India that killed almost 4,000, and caused significant terror and premature death for countless thousands more.
The disaster indicated a need for enforceable international standards for environmental safety, preventative strategies to avoid similar accidents, and industrial disaster preparedness. Not to mention that whole deal about a “first world corporation setting up shop in a third world country in order to skirt the usual worker safety standards” deal.
As a featured recipe, Chef Money is dipping into the local cuisine and bringing to you a Spicy Potato Curry, that will not only please those who love a little heat in their dish, but it's also a great vegan option, too!
Spicy Potato Curry
Ingredients:

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 1 1⁄2 teaspoons cayenne pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can coconut milk

Cheers!
** Directions and Chef tips available within episode! **