4.8 • 5.1K Ratings
🗓️ 29 March 2018
⏱️ 113 minutes
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0:00.0 | Previously on Fat Chance Kitchen. |
0:08.3 | It all comes down to this. |
0:09.9 | The winner of Fat Chance Kitchen will be determined in three, two, one. |
0:15.2 | Domino's free. |
0:16.2 | Oh my god, I didn't think you guys were going to say Domino's. |
0:20.4 | The noise has been avoided. |
0:22.0 | Oh my god. |
0:23.0 | Domino's reentering the competition after a stellar showing in the finals of Fat Chance |
0:27.2 | Kitchen. |
0:28.2 | Wow. |
0:29.8 | 10,000 BCE. |
0:31.9 | Nomadic tribes first domesticate the Orok, an extinct wild predecessor to the modern cow. |
0:37.0 | It took several thousand more years for prehistoric humans to learn to harvest their milk, |
0:40.4 | not just their meat and thousands more years after that until farmers and what is now Poland |
0:44.2 | accidentally combined milk with acid from sheep's stomachs to ferment it into cheese. |
0:49.1 | 8,000 BCE. |
0:50.8 | Wheat consumption begins at human settlements. |
0:53.0 | By 5,000 BCE, bread making was established in ancient Egypt, with preserved loaves having |
0:57.2 | been discovered in mummies tombs. |
1:00.1 | 1773 CE. |
1:01.8 | Neapolitan writer Vincentzo Corrado publishes his cookbook Il Cuoco Galante, which contains |
1:06.6 | the first documented Italian recipes centered on a food from the new world, the tomato. |
... |
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