Here it is: https://www.epimel.es/recipes/lemonade-fra-1651. 4 portions makes 1.5 liters of lemonade. It’s pretty simple, but the oranges make all the difference

History in Taberna? I follow that one, and Tasting History. I find it very interesting to dig through food history. Sometimes there are gems hidden in the past. That’s how I found the best recipe for lemonade, for example. Nothing modern comes close, because they forget that they can add a few oranges to balance the acid

If you can handle the occasional failure or dish from the 14th century that does not fit a modern palate, sure!

Ah, I didn’t notice! I’ll correct it

Are you referring to Weno Weno by Bananitomusic?

It was thin and tender enough that it was no problem to bite through it

They are, yes, but they’re special. I think most other agua frescas are mostly different fruits blended with water and sugar, but these two are special enough to stand apart from the rest

Yeah, those huge plastic cups

I agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced

Thanks for the tips! I made two liters, so I’ll make sure to drink it slowly over a few days

¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

Yeah, I reduced both sugar and hibiscus for next time, effectively increasing the water content

The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total

That sounds like a good combination! I’ll add the onion gravy, so it gets more varied flavour

Ah, you’re right. I was unsure if there were different names, but now I know: I used elbow macaroni instead of normal macaroni/maccheroni

Like, when the majority of the taste is salt and umami, and there are few spices or “risky” flavours. Tasting safe is being inoffensive and accessible, but less exciting

Thanks for the tips! I’ll edit the recipe

Ayy, my confirmation bias likes those words!

If anyone has suggestions for a proper name, fire away!

Is the egg thing a hard rule? This is fettuccine from a local supermarket, but it doesn’t contain eggs. Might they have the name wrong?