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Dining Third Class on the RMS Titanic

Tasting History with Max Miller ↗

From the creator

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LEGO Titanic: https://amzn.to/3L3WqA1 LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3N4KjEx RECIPE Ingredients ⅔ cup (105g) long grain rice 2 quarts (2L) chicken or veal stock Pinch of Salt ⅛ teaspoon of Cayenne Pepper ¼ teaspoon Mace 1 cup (235ml) cream 1. Rise the rice, then drain and add it to boiling water. Boil for 5 minutes then drain through a sieve. 2. Boil the chicken or veal stock and add the rice. Lower the heat to simmering and simmer, covered for 45 minutes. 3. Season with salt, cayenne, and mace, then add the

Published 2022-03-22 · Watch on YouTube ↗
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