Відео

Sadly this was pointed out to me long after I’d chewed on the briny rubber.

Not according to the chef who once leaked it, but anything’s possible. They do list sugar on their allergen information today, along with a lot of other preservatives I couldn’t find in my local shop 😊

Part of the fun for me is not knowing how the recipe will turn out. But usually I’ve bought fresh ingredients in preparation.

And oh so tasty!

You’re very kind, thank you and glad to have you on for the ride!

Ah thank you, very kind. And yes, very aware of Mr Miller and his great work! We both have a similar love, though my chaotic Britishness can’t stand up to his lovely polish.

I will be very honest and say that I just wasn't entirely clear on what it was trying to instruct. Was it trying to soften the bread, at a time when a lot of bread was only edible if soaked in broth etc? Was it trying to create a separate thickener to re-add to the pot later? I just didn't within myself know what it was trying to accomplish. As all this is written at a time when cookbooks were in their infancy and presumed a degree of knowledge for household staff, I just opted to interpret as I thought would make a good stew :)

I’ve since been told. One day I’ll try it properly, but I need to recover first.

This has since been pointed out to me. I’ve vowed to withhold judgement until I can try it properly.

I get it. I’m a British person who doesn’t like tea. We’re all culinary outcasts somewhere!

And this is why I’m not an explorer 😊

Really good idea to riff on it with Swiss cheese. I wanted to use Gruyère, but the English and the French weren’t on the best of terms throughout the Regency period. Also definitely thought Grey Poupon just a joke from Wayne’s World…

Thanks - I think I stopped short of “where flavour goes to die…” That test mac was the first McD I’ve had in about five years. It didn’t make me want to rush back sadly.

Like any good leader should!

It may well be - they’re pretty secretive, so it’s hard to know. It’s also safe to presume that my local shop (which I was pretty astonished even had sweet pickle relish) is using a different type from Pennsylvania circa 1967. I’ve learnt from doing this to just focus on what I can control 😊

From what I could find out, it’s stayed the same. They went back and forward a lot - particularly with the sauce recipe through the nineties and noughties. But then when Fred Turner became CEO, he made them revert back to the original recipe.

The same size the patties have always been. The regular hamburger patty is 1.6 oz or 45 g.

Thanks - it’s always interesting to see how big brands evolve over time when we think of them as static. Not sure where you live, but I’ve always loved the Museum of Brands in London if you’re interested in this.

Can thoroughly recommend it as a way to stay level headed in a crisis!

I’m glad. It’s about the limit of my filmmaking abilities 😊

I genuinely found this recipe ok to eat. But I also haven’t defrosted any of the portions I put in the freezer since, which maybe tells a different story

Iceland? Wow! To be fair, the last time I went in one was to try and find some turkey twizzlers for my school dinners episode. I’d rather have had the kangaroo sausages in hindsight. That could be well true re: the predators, but it’s also hard to know whether they would have been aware of these dietary consequences in 19th century Europe.

Re sawdust, there’s a long list of things I’m curious about but likely won’t try. From people bulking out their flour with chalk, to tansy cakes - which were once popular but highly toxic. Sadly, I think sawdust falls in this bracket.

TWIST!

Completely - that’s why I was keen to not just focus on zoo animals and talk about the people eating rats to survive. Thank you!

Gonna put that on a t-shirt 😊 thank you!

Oh for sure - dealing with measurements in recipes just gets murkier the further you go back!

Ah thank you so much for the kind words! I bought it online from a company called Kezie, which was far less intrusive then going from butcher to butcher trying to find a sheep’s head (as I had to do in January). Thanks for watching!

Ah thanks for the insight. And yes, measurements get harder to equivocate or interpret the farther back you go. But we can all agree that shapes aren’t helpful.

@@unicornstew lol definitely not. The brand Baker’s chocolate made their blocks so that a square equaled an ounce to make measuring easy I guess. That would have been fine except for the tendency of Americans to think there’s nobody else in the world, and so in their recipes they started using squares as the measurement 🙄 I’ve now caught up on all of your videos btw. Love your channel. Keep em coming!!

Way ahead of you! I’ve had about 3 peach gin fizz nights since filming.

I went for a standard gomme syrup: 50/50 water and sugar

@@unicornstew thanks. This is actually on my list to try in summer. I think I might do a half batch though, so if I hate it I don’t feel too guilty throwing it out lol

Mine is peanut butter and quavers. They’re a cheese flavoured puffed potato crisp which may be uk specific. I spent years as a fussy eater child eating my toast only with peanut butter or marmite, but I could never combine them. I don’t even like using the same knife!

@@unicornstew yeah they seem to be uk specific. I’d reckon either Twisties or broken Cheezels might come fairly close though. They’re made with corn and rice rather than potato, but still puffed up and flavoured with cheese. Maybe I’ll give it a try one of these days. I’m sure part of the attraction of combining peanut butter and Vegemite as children was that it was a thing to substitute the words for other words starting with P and V that refer to… ummm how to put this… anatomy of a private nature lol. So it was p***s butter and v****a mite. So you tried it and you had it again because it meant you got to say a rude word lol. And then you acquired a taste for it 😊

This was definitely an experience we missed out on in the UK!!

@@unicornstew yeah it just doesn’t work with Marmite 😂😂😂

I know, but I wasn’t prepared to excavate a sewer heap for the original.

@@unicornstew Vintage ingredients may have been more authentic, but I think you were wise to go with fresh. Looks delicious.

Thank you. It was surprisingly fun to say ‘dirty vicar’ that much without irony.

That’s a really interesting consideration that I admit I haven’t made. I do wonder to what extent they had this level of medical Knowledge around nutritional value at this point. All I can say is it was like eating soup made with seawater.

@@unicornstew oh yes they wouldn’t have known how much each person needs every day by weight, but they did know that they needed some every day back then. I’m thinking they probably figured out how much salt the average person uses per day and just multiplied it out. No actual science. But surely they would have had some of the intended recipients taste it before they made giant vats of it too, so it can’t have tasted like seawater to them.

@@unicornstew btw I made a roast and yorkies tonight, which I’ve been craving since I watched your yorkies video (did use my usual recipe that puffs though). Thanks for the inspiration 😊

Ah thanks so much for the kind words, and really glad to have you on the journey! Do let me know if you have any suggestions.

Welcome to the chaos! 😊

Well glad you found it now and hope you enjoy! Always let me know if you have any ideas you want me to try out.

Ah thanks so much!

I have to admit that I stopped short of buying fresh truffle after splashing out on the proteins. I used some preserved shavings I got given as a stocking filler last Christmas! And yes, really heavy on the umami, though it was so rich and buttery that it felt truly indulgent!

Preserved shavings still sound indulgent (I can very occasionally get a bottle of truffle oil from work, and that has maybe half a dozen truffle shavings to infuse it), so I'm sure it was just as good as the original.

Your work sounds like a good place to be!

I still agonised over it, as I think ‘ethical’ is always a matter of personal perspective. But I was glad there are companies that do a non-forced version so I could get a sense of it.

Yes, I had a lot of anxiety around using foie gras. Had to special order something non-forced just to rationalise it, but it was still too rich! Glad I could share that 😊