Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you
When I spent the summer of 1971 visiting a friend and her family in Norway, waffles were everywhere and they were delicious! The old women would make dozens of them then wrap them and keep them in the drawer of a china hutch or buffet drawer. Normally they ate them with creme fraisch and some type of marmalade on top. The waffle irons were prized by their owners and handed down through generations.
1:00:18 Townsend's friend Michael talked about browning flour. That reminded me of my Great Grandma who was born in 1884. My baby had a horrible case of diaper rash when she came to visit one day. I explained to her that I'd tried everything at the store to cure it but nothing worked. She went straight to the kitchen, got out a cast iron skillet and tossed in a few handfuls of flour. Once the flour was good and brown, she put it in a bowl and told me to powder baby's bottom with it. 2 days later, baby's rash was no longer raw and there was no rash left after a week! She told me she learned it from her mother who learned it from her mother.
He’s gotta be self editing due to the simplicity but not gonna lie the transition from the previous video to the next are beautiful because his vocal imagery makes you imagine exactly what he’s transitioning to 🎉🎉🎉🎉 major props
Mom made apple dumplings and baked apples, I loved them both. Her dumplings were an apple cut in half, cored and peeled, she put chopped walnuts, a few drops of maple syrup and some brown sugar and cinnamon in the hollows where it was cored, then she'd bring both halves back together and wrap pie crust around it and bake it. Just thinking about it makes me want one and want my mom back again.
For long form videos like this, it would be helpful if there were timestamp breaks. This so that if we want to come back to this one, without taking notes, we could hover over the sections and pick the recipe of interest. Some might call this laziness, but this is 3.5 hours of content. Talky bits, cooking bits, hints and tips bits: I like those bits.
Right click on the video. Copy video url at current time. Paste into your search engine and hit enter. Next time you watch it'll begin at the point you saved it.
Topped it all off with the best for LAST, thanks for the great Almond Treat Ryan. This was a great video, all was interesting Jon and your crews ! Lots of great recipes and thank you guys for explaining some of their written recipes that we could not have figured out. Stay safe and keep up the great job and videos and demonstrations that you do so well. Fred.
Considering food...When I was a very young boy, 65 years ago, we lived on my Granny's farm and not a successful one at that. Around lunch or supper, Granny would yell out the back door (we weren't allowed to be in the house during the day) Time to getcha sumpin ta et!!. I would say Granny, is it sumpin good? She would reply, Don't know about that but it will keep the body and soul together fur nother day. Food was not about what you wanted or even liked, it was about living or dying. Today, people don't seem to understand that. The good ole days? Nope, today are the good ole days.
It really would be amazing if y'all made these with the violin music turned down a notch or two. Love the videos and effort placed into making these please keep up the awesome work!
I think another reason beer and wine were consumed so frequently was probably to help fill their bellies, like with soda it has a hundred or so calories and while its not a great thing for us today with our nutrient and calorie-filled diets it must have been a great way to fill your stomach when food was scarce
Curry chicken: Modern Indian Cooks will 'bloom' the spices before making the rest of the dish. They COOK the spices, before they start the rest of the dish. Dump the spices in with the onions and arromatics to cook them.
I was young, bitter, and stupid. I remember seeing Townsend in a colonial soldier uniform and thinking it didn’t deserve a watch because it was silly. I WAS SO WRONG! I love this dude and I’m glad I gave him a chance to see if he’s worth a watch; because Mr Townsend’s a great guy. He’s really nice and easy to listen to. I fall asleep to these videos a lot of the time, now. Glad to be here. Some actual good recipes too.
For curry accuracy, try using Greek yoghurt instead of cream and lemon, try coconut water instead of plain water and add a bit of cumin. Also use more curry powder and ginger… maybe some garlic and tomato paste…
ooh I love this channel!! Since i am originally from New England its cool to see you bring it back to love. I don't know if you ever heard of Sturbridge Village but its basically an old town that runs as they did back in the 17th/18th century.
You have provided useful and valuable information that has added to our knowledge and awareness. We should be grateful and thankful to you for collecting this useful information.
Ok Great job I guess I need a cook book love that earth oven and that big walk in fire place those are my out door dream kitchen I’m 71 so I better get to building
I restored a beef 3 year old roast that had freezer burn. I put it in a pan of water with 1 tbsp salt per cup of water (according to a youtube video). Let it sit in the fridge for 7 days. It tasted like I just got it from the store.
Don't think so. Chicken was very expensive and delicate. So it was brought live to the market and killed when the time was right to cook. And when slaughtered it was small enough to be whole eaten at once.
"yOu GiVe FrEe cOnTeNt and ArE lAzY cAuSe YoU dIdNt PrOvIdE tImEsTaMpS nOw Im MiNoRlY iNcOnVeNiEnCeD" Well I appreciate the hundreds of hours you put into these videos. 0:00 pork pie for the sea 11:13 dumplings 20:39 beer, bread, and cheese.. the 13th stepper's breakfast 29:31 barley meal and turnips 38:10 chicken curry 51:03 colcannon 57:19 bbq shoat 1:07:52 fried hard boiled eggs 1:16:35 toad in a hole 1:25:06 what is a waffle? 1:36:34 raspberry whine 1:51:44 ATTACK OF THE KILLER COFFEE 2:03:05 mulberry pudding 2:14:15 chicken pie with cream or how to use your new ronco earthen oven 2000 2:27:15 a nourishing hachy 2:37:49 tim conway John elway and Tony the yodeling shetland pony in the apple dumpling gang robs the king 2:55:25 brown bread ice cream 3:05:22 barley meal short cakes? doughnut? dodge dart? if he ain't sure about it what makes you think I know 3:17:01 pan puddings or 2 confused men 3:28:16 almond cheesecake
These people go through a lot of trouble to put their videos online, and they are even free. Perhaps you could try this..."If you don't have anything nice to say, say nothing at all."
@@jenniferwelp2599 hi I'll forgive you for not understanding an obvious joke about the numerous people that had written things just like " you're lazy for not providing timestamps" just a couple hours after this video had been released. But I can't forgive your inability to read. It seems you didn't read any further to realize that I was making fun of those people. I was the first one that went through the whole video and provided timestamps. Someone else copy/pasted what I had provided, adjusted some of the times and renamed sections all without the other obvious jokes (quality of jokes are a different issue and of course subjective). In other words I did something of value to help others. And you have done nothing of value and I'm only talking about the comment you've made but I'm guessing it could be extended to the rest of your life also
I listen at night, can't take the extra loud incessant background Irish jig music between your low volume voice narration, John. Turn down a bit. Otherwise great show
😂 it is nice music but ur right it’s loud. Cuz the music volume is different when John is talking to the showing of the finished dish. I thought it was just me 😂
@@brittanylooney7623 Not just you. hahh Nice music fits the show perfectly. And it's a great show. Very relaxing to watch.. .....UNTIL.....the music comes in and blasts so loud I find myself having to turn the volume up and down. It's impossible to watch with ear buds it gets so loud. I wish they would read these comments once in awhile.
Honestly i just wear headphones, solves the issue for me entirely because i can still hear his voice but the music isn't so loud as to bother me or anyone else
It is a myth that spices (the most expensive items available) were used to cover the taste of bad meat (fresh meat was abundant on e.g. the American frontier). It makes no sense that people who could afford expensive spices were wasting them on rotting meat. Furthermore, it doesn't work, and wouldn't have then. It doesn't actually cover the smell/taste of rotting meat, and even if it could, the meat still makes you sick. Take cod, a major staple - it was salted, because salt can prevent spoilage and was much cheaper than spices. Just like the pork and beef were salted, or dried and smoked. They were better at preserving meat than we are - they weren't eating rotting meat. And if they were that desperate, they weren't pulling out the gold dust to cover it with to improve the appearance. The entire idea is ridiculous.
Most officers, in most navies from about 1600 on, had to buy and pay for their own food. This is still true, even today. So, comparing free ships rations to officer food is kind of misleading. Hey if you want better food...buy it yourself. This is why it was such a harsh penalty for anyone caught raiding the officers' stores... they were stealing.
Sadly this season was when I stopped watching a lot of the cookery sections of Townsends. For me personally, John is inexorably tied to 18th Century cooking. He was the guy after so many years that I would log into see so when someone else started I kind of lost interest.
John 3:16 Context 13And no man hath ascended up to heaven, but he that came down from heaven, even the Son of man which is in heaven. 14And as Moses lifted up the serpent in the wilderness, even so must the Son of man be lifted up: 15That whosoever believeth in him should not perish, but have eternal life. 16For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. 17For God sent not his Son into the world to condemn the world; but that the world through him might be saved. 18He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. 19And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil.
TIMESTAMPS:
0:44 pork Cheshire pie
11:09 boiled dumplings
20:40 Benjamin Franklin's breakfast
29:46 Barley-meal and turnips boiled in time of famine
38:12 chicken curry
51:17 colcannon
57:38 pork loin
01:07:51 fried eggs with spinach
01:16:35 toad in a hole
01:25:07 waffles
01:36:40 raspberry wine
01:51:46 coffee
02:03:08 mulberry pudding
02:14:17 chicken pot pie
02:27:16 nourishing hashy
02:38:04 apple dumplings
02:55:55 ice cream
03:05:24 barley meal shortcakes
03:17:02 pan puddings
03:28:17 almond cheesecakes
You're welcome
You rule
Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you
This is so kind of you!
can we please get the music used in video?
When I spent the summer of 1971 visiting a friend and her family in Norway, waffles were everywhere and they were delicious! The old women would make dozens of them then wrap them and keep them in the drawer of a china hutch or buffet drawer. Normally they ate them with creme fraisch and some type of marmalade on top. The waffle irons were prized by their owners and handed down through generations.
1:00:18 Townsend's friend Michael talked about browning flour. That reminded me of my Great Grandma who was born in 1884. My baby had a horrible case of diaper rash when she came to visit one day. I explained to her that I'd tried everything at the store to cure it but nothing worked. She went straight to the kitchen, got out a cast iron skillet and tossed in a few handfuls of flour. Once the flour was good and brown, she put it in a bowl and told me to powder baby's bottom with it. 2 days later, baby's rash was no longer raw and there was no rash left after a week! She told me she learned it from her mother who learned it from her mother.
He’s gotta be self editing due to the simplicity but not gonna lie the transition from the previous video to the next are beautiful because his vocal imagery makes you imagine exactly what he’s transitioning to 🎉🎉🎉🎉 major props
Mom made apple dumplings and baked apples, I loved them both. Her dumplings were an apple cut in half, cored and peeled, she put chopped walnuts, a few drops of maple syrup and some brown sugar and cinnamon in the hollows where it was cored, then she'd bring both halves back together and wrap pie crust around it and bake it. Just thinking about it makes me want one and want my mom back again.
Wow!! 3.5 hours of cooking. Wonderful. Can’t wait to dive in.
Yay! These are literally so perfect to crochet to ! So calming and interesting ❤
For long form videos like this, it would be helpful if there were timestamp breaks. This so that if we want to come back to this one, without taking notes, we could hover over the sections and pick the recipe of interest. Some might call this laziness, but this is 3.5 hours of content. Talky bits, cooking bits, hints and tips bits: I like those bits.
They do have a timestamp in the previous episodes. But after season 17 (if I can reckon correctly), they stop doing it
Right click on the video. Copy video url at current time. Paste into your search engine and hit enter. Next time you watch it'll begin at the point you saved it.
i mean you could just go to the specific videos if you really need them
Good news is when you do your UA-cam channel you can make improvements. This channel is free to you so less crying and more enjoying.
There are timestamps in the description 😉
Topped it all off with the best for LAST, thanks for the great Almond Treat Ryan. This was a great video, all was interesting Jon and your crews ! Lots of great recipes and thank you guys for explaining some of their written recipes that we could not have figured out. Stay safe and keep up the great job and videos and demonstrations that you do so well. Fred.
What a great way to spend a Saturday morning. Thanks for this video vlog collection ❤
Jon loves nutmeg like I love garlic! I put garlic on my fried eggs, scrambled eggs, etc.
I could watch Ryan cook wallpaper paste to reline the drawers of and old cupboard for 8 hours.
Me too!
Considering food...When I was a very young boy, 65 years ago, we lived on my Granny's farm and not a successful one at that. Around lunch or supper, Granny would yell out the back door (we weren't allowed to be in the house during the day) Time to getcha sumpin ta et!!. I would say Granny, is it sumpin good? She would reply, Don't know about that but it will keep the body and soul together fur nother day.
Food was not about what you wanted or even liked, it was about living or dying. Today, people don't seem to understand that. The good ole days? Nope, today are the good ole days.
These darn kids and their food.
For the dumplings, 17:00, maybe add a little bit of beer with the yeast to give that barm flavour?
It really would be amazing if y'all made these with the violin music turned down a notch or two. Love the videos and effort placed into making these please keep up the awesome work!
I think another reason beer and wine were consumed so frequently was probably to help fill their bellies, like with soda it has a hundred or so calories and while its not a great thing for us today with our nutrient and calorie-filled diets it must have been a great way to fill your stomach when food was scarce
Curry chicken: Modern Indian Cooks will 'bloom' the spices before making the rest of the dish. They COOK the spices, before they start the rest of the dish. Dump the spices in with the onions and arromatics to cook them.
Colcannon seems to be a fancy name for what was often for dinner in Holland in the Winter. Potato and kale. Kale could grow in Winter.
What an incredible journey into the past! This 18th-century cooking marathon is both educational and delicious!
I was young, bitter, and stupid. I remember seeing Townsend in a colonial soldier uniform and thinking it didn’t deserve a watch because it was silly.
I WAS SO WRONG!
I love this dude and I’m glad I gave him a chance to see if he’s worth a watch; because Mr Townsend’s a great guy. He’s really nice and easy to listen to. I fall asleep to these videos a lot of the time, now.
Glad to be here. Some actual good recipes too.
For curry accuracy, try using Greek yoghurt instead of cream and lemon, try coconut water instead of plain water and add a bit of cumin. Also use more curry powder and ginger… maybe some garlic and tomato paste…
Simple but good food.
I can’t stop watching this channel
ooh I love this channel!! Since i am originally from New England its cool to see you bring it back to love. I don't know if you ever heard of Sturbridge Village but its basically an old town that runs as they did back in the 17th/18th century.
Waffles were always made light and fluffy by beating the egg whites to a stiff peak and folding them in at the end…
Enjoying these longer videos. Time stamps would be nice, but I've just noted the video, the recipe & minute mark ..😊
You have provided useful and valuable information that has added to our knowledge and awareness. We should be grateful and thankful to you for collecting this useful information.
Ok Great job I guess I need a cook book love that earth oven and that big walk in fire place those are my out door dream kitchen I’m 71 so I better get to building
Here in England, turnips are the small white and purple ones, swedes are the larger yellow ones. In Scotland it is reversed!
I restored a beef 3 year old roast that had freezer burn. I put it in a pan of water with 1 tbsp salt per cup of water (according to a youtube video). Let it sit in the fridge for 7 days. It tasted like I just got it from the store.
Beer, Cheese and Bread for breakfast. Wouldn't all that beer have a lot of Carbs to fuel their hard work?
Oh BTW is there a video here on 18th century hats, caps and bonnets? Haven't found it yet.
Enjoyed watching. Interesting!
Try the ice cream with honey instead of just sugar, and your mind will burst in joy.
Love the content
Omg that pork roast with gravy! Im on my way with my period wooden plate!
I listen to ya’ll while strength training.
Have you ever tried spelt’s a really old grain the plant starts out looking just like wheat but the kernels are bigger The Amish in Ohio still
Grow it
Always a fun video. Did they ever salt chicken?
Don't think so. Chicken was very expensive and delicate. So it was brought live to the market and killed when the time was right to cook. And when slaughtered it was small enough to be whole eaten at once.
If you do the pork loin with bacon instead of forced meat, you need to then wrap it all in ham and call it the Whole Hog.
This is very enjoyable.
You can't go wrong with a good beer :)
Awesome
ginger grows commonly in NC
Love to try some of the Recipes. Alas most of my Family are Vegan's. Except for the Dog. Love the Show Guy's.
3:08:17 Not difficult at all.. Make them as pancakes, the same size, and then make cakes of it, easy, crystal clear.
"yOu GiVe FrEe cOnTeNt and ArE lAzY cAuSe YoU dIdNt PrOvIdE tImEsTaMpS nOw Im MiNoRlY iNcOnVeNiEnCeD"
Well I appreciate the hundreds of hours you put into these videos.
0:00 pork pie for the sea
11:13 dumplings
20:39 beer, bread, and cheese.. the 13th stepper's breakfast
29:31 barley meal and turnips
38:10 chicken curry
51:03 colcannon
57:19 bbq shoat
1:07:52 fried hard boiled eggs
1:16:35 toad in a hole
1:25:06 what is a waffle?
1:36:34 raspberry whine
1:51:44 ATTACK OF THE KILLER COFFEE
2:03:05 mulberry pudding
2:14:15 chicken pie with cream or how to use your new ronco earthen oven 2000
2:27:15 a nourishing hachy
2:37:49 tim conway John elway and Tony the yodeling shetland pony in the apple dumpling gang robs the king
2:55:25 brown bread ice cream
3:05:22 barley meal short cakes? doughnut? dodge dart? if he ain't sure about it what makes you think I know
3:17:01 pan puddings or 2 confused men
3:28:16 almond cheesecake
These people go through a lot of trouble to put their videos online, and they are even free. Perhaps you could try this..."If you don't have anything nice to say, say nothing at all."
@@jenniferwelp2599 hi I'll forgive you for not understanding an obvious joke about the numerous people that had written things just like " you're lazy for not providing timestamps" just a couple hours after this video had been released. But I can't forgive your inability to read. It seems you didn't read any further to realize that I was making fun of those people. I was the first one that went through the whole video and provided timestamps. Someone else copy/pasted what I had provided, adjusted some of the times and renamed sections all without the other obvious jokes (quality of jokes are a different issue and of course subjective). In other words I did something of value to help others. And you have done nothing of value and I'm only talking about the comment you've made but I'm guessing it could be extended to the rest of your life also
It was helpful)
Saw yourring. Funny. Here in Europe. You get wed to your right hand. 🤔
Potato’s always suck up salt ❤
1:35:18 And Ivy let you get away with this??? Making waffles and eating them without her?
What is the outer layer made from?
If the salt pork was to salty what would you do to fix it?
2:25:10 Leaf was a paid actor haha
Apples kind of cook like potatoes so I understand boiling or baking
Wonder SMOKE the pork then salt or Salt then SMOKE?
I listen at night, can't take the extra loud incessant background Irish jig music between your low volume voice narration, John. Turn down a bit. Otherwise great show
😂 it is nice music but ur right it’s loud. Cuz the music volume is different when John is talking to the showing of the finished dish. I thought it was just me 😂
@@brittanylooney7623 Not just you. hahh Nice music fits the show perfectly. And it's a great show. Very relaxing to watch.. .....UNTIL.....the music comes in and blasts so loud I find myself having to turn the volume up and down. It's impossible to watch with ear buds it gets so loud. I wish they would read these comments once in awhile.
Honestly i just wear headphones, solves the issue for me entirely because i can still hear his voice but the music isn't so loud as to bother me or anyone else
@@Berlinbower I wear ear buds too but the music is clearly louder that his quiet voice. I quit listening with headphones on.
It is a myth that spices (the most expensive items available) were used to cover the taste of bad meat (fresh meat was abundant on e.g. the American frontier). It makes no sense that people who could afford expensive spices were wasting them on rotting meat. Furthermore, it doesn't work, and wouldn't have then. It doesn't actually cover the smell/taste of rotting meat, and even if it could, the meat still makes you sick.
Take cod, a major staple - it was salted, because salt can prevent spoilage and was much cheaper than spices. Just like the pork and beef were salted, or dried and smoked. They were better at preserving meat than we are - they weren't eating rotting meat. And if they were that desperate, they weren't pulling out the gold dust to cover it with to improve the appearance. The entire idea is ridiculous.
Thank you! I cannot stand that myth being repeated on and on.
curry and other dishes ment have same ingredients with other also
Well, the greatest breakfast ever is steak and eggs and beer on the beach at sunrise.
I swear, the only spice in the 18th century seems to have been nutmeg. Nutmeg nutmeg nutmeg. Nutmeg forever.
Most officers, in most navies from about 1600 on, had to buy and pay for their own food. This is still true, even today. So, comparing free ships rations to officer food is kind of misleading. Hey if you want better food...buy it yourself. This is why it was such a harsh penalty for anyone caught raiding the officers' stores... they were stealing.
Butter?? How about lard!!
Nothing beats a 18th century wood fire cast iron pork roast 💪 Slava Ukraine 🇺🇦 💪
Why eat with a spoon?
the batter :( great watch though.
👍🏻
I can't imagine myself drinking at breakfast.
Beer. It's not just for breakfast any more.
How is it curry without the curry leaves? It's a tumeric/ginger chicken.
i believe “curry” is a British term.
I'm glad to see you are learning how to cook Jon. When you first started this channel you kind of sucked at it LOL
🥰🥰🥰🥰
Waaaay too much overly loudmusic! Distracts from enjoying the show.
Comment 🎉❤
Sadly this season was when I stopped watching a lot of the cookery sections of Townsends. For me personally, John is inexorably tied to 18th Century cooking. He was the guy after so many years that I would log into see so when someone else started I kind of lost interest.
John 3:16 Context
13And no man hath ascended up to heaven, but he that came down from heaven, even the Son of man which is in heaven. 14And as Moses lifted up the serpent in the wilderness, even so must the Son of man be lifted up: 15That whosoever believeth in him should not perish, but have eternal life. 16For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. 17For God sent not his Son into the world to condemn the world; but that the world through him might be saved. 18He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. 19And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil.
Would enjoy this more if you cut out the music on all your videos. Really annoying to me.