Always a pleasure,thank you for your time and effort. I have read some stories about Simon Girty the most memorable was the one with Crawford and the burning at the stake,that was hardcore. The fort was beautiful,the food looked delicious and again thanks for sharing.
Thank you for bringing back some memories. Grew up with salt & pepper cured pork. Never smoked. Simply cured & then hung to be used as desired. Our term for bacon was "ribside". One of the things we did differently for salt cured meat was to put slices in water & bring to a boil. Then, removed from water & fried. Heating to a boil removed some of the excess salt. Also removed any mold on the "rind". Even breaking those eggs, reminded me of true free range chicken eggs. Harder shell. Whether frying up a mess of ribside or ham, some of the grease was held back to scramble a few eggs. After red-eye gravy was made, that is. :-) Thank you, too, for sharing so much. Truly enjoy history that goes much deeper than a few facts and dates. So much, today, is more like 30 second sound bites than in depth study for understanding. Appreciated here.
Thanks very much for this comment it let's me know I may be doing something right. As far as the soaking of bacon I have a friend in Tennessee that brings me salt pork bacon wow you have to soak it for a day before I can eat it. He just laughs tells me I don't know how to eat good food. Thanks again
Snowalker13 LOL Bringing it to a boil for a few minutes, replaces hours of soaking. Boiling water extracts salt rather quickly by comparison. Try it sometime. May have to experiment a bit, with how much water & how long to boil to bring salt level down to your preference. Once it's to that stage, plop into the frying pan. Fast/easy compared to forgetting to soak before that craving for salt cured bacon, fatback or country ham kicks in. BTW, Hope your friend never has to hear from his doctor, cut down on the salt. His version of "good food" may be much different. May be your turn to smile, just a bit. ;-)
The life of Simon Girty and Simon Kenton are fascinating. Kenton ,Boone,and Girty all knew each other. Two incredible men that almost no one today remembers.
great video ... i always watch with great interest, the details how people lived in past times, often it seems the details are over looked and forgotten and its only living history/re-enactors who keep that info alive.
thank you for reminding me to get my gear together and hit the festival at Fort Edmonton this year :) ...looks like no matter how far ya go we all end up at the same places in different spaces
cool recipes man... i have cured and smoked my own bacon and used the grease to cook my own home grown potatoes and home harvested venison w/ our own chickens eggs.... Great video man can't wait for the next....greetings from nc tim
Well I'm back to watching this one again. And there's a few things I would like to say about it. #1 Great information. #2 Your period clothing looks great. #3 You're editing skills are fantastic.
I like patridge / pheasant breasts done in bacon grease aswell. I was making rice puding not long ago and found I was out of raisons,.substituted diced up apricots. I prefer the apricots to the raisons now. Very much looking forward to trying the rum n butter apricots, I can almost taste it. hehe. Mmmm,..steak n eggs, breakfast of champions hehe. All round great vid, thanks again for posting. Peace.
Do your spider pans have screw-in legs, ... ie welded on bolts to the pan bottoms, for the legs to screw into, saving packing space? Or are they also foldable with hinge, like the pan handle?
At the 1 minute mark is the biggest complaint I have with your channel. (Yes I know he don't care) I can hear your dog panting, better than I can hear you talking... great channel lots of unusual topics, thanks for all you did
Always a pleasure,thank you for your time and effort. I have read some stories about Simon Girty the most memorable was the one with Crawford and the burning at the stake,that was hardcore. The fort was beautiful,the food looked delicious and again thanks for sharing.
Thanks the fort was great worth the trip I will go from now on every year I can.
Thank you for bringing back some memories. Grew up with salt & pepper cured pork. Never smoked. Simply cured & then hung to be used as desired. Our term for bacon was "ribside". One of the things we did differently for salt cured meat was to put slices in water & bring to a boil. Then, removed from water & fried. Heating to a boil removed some of the excess salt. Also removed any mold on the "rind".
Even breaking those eggs, reminded me of true free range chicken eggs. Harder shell. Whether frying up a mess of ribside or ham, some of the grease was held back to scramble a few eggs. After red-eye gravy was made, that is. :-)
Thank you, too, for sharing so much. Truly enjoy history that goes much deeper than a few facts and dates. So much, today, is more like 30 second sound bites than in depth study for understanding. Appreciated here.
Thanks very much for this comment it let's me know I may be doing something right. As far as the soaking of bacon I have a friend in Tennessee that brings me salt pork bacon wow you have to soak it for a day before I can eat it. He just laughs tells me I don't know how to eat good food. Thanks again
Snowalker13 LOL Bringing it to a boil for a few minutes, replaces hours of soaking. Boiling water extracts salt rather quickly by comparison.
Try it sometime. May have to experiment a bit, with how much water & how long to boil to bring salt level down to your preference. Once it's to that stage, plop into the frying pan. Fast/easy compared to forgetting to soak before that craving for salt cured bacon, fatback or country ham kicks in.
BTW, Hope your friend never has to hear from his doctor, cut down on the salt. His version of "good food" may be much different. May be your turn to smile, just a bit. ;-)
Oldtimer Lee I have had that conversation with him, he made a country ham sammich for me one day I think I drank 2 gal. of water!
Great stuff. Really enjoying your videos on 1700's history.
Good I hope you can find something worth taking away from in your skills set and thought process on what you need and don't, thanks
Thanks for putting in the effort - very informative and inspiring
Cheers
Wow what a hearty meal. Great historical facts.
A nicely done video.
Appreciated
Nice video once again Bryan... I really dig the skillet and the foldable ... I enjoy watching you videos and practicing them in my home...
great series snow walker love to hear of the old days and the way it should still be done ppl were it was just a great way of life
Thanks brother have not forgotten, about some stuff just very busy bro!
me to bro take you time great series
The life of Simon Girty and Simon Kenton are fascinating. Kenton ,Boone,and Girty all knew each other. Two incredible men that almost no one today remembers.
Yes sir, history rocks
Great stuff as always! I really appreciate all the time and effort that you put into your videos!
Thanks man most do I had some negative views forwarded to me, so and I have the same 1-3 haters out there as well lol!
great video ... i always watch with great interest,
the details how people lived in past times,
often it seems the details are over looked and forgotten and its only living history/re-enactors who keep that info alive.
I try to use the "old" ways as much as possible many folks need to pass things along technology is fine however it has made us lazy.
thank you for reminding me to get my gear together and hit the festival at Fort Edmonton this year :) ...looks like no matter how far ya go we all end up at the same places in different spaces
That's the truth brother!
Nice!!Let's try those dried apricot with some Sherry wine.
Thank you for sharing.
Best Regards from southern Spain.
You can embellish on it how you feel but I really like the rum!
Don't know how I missed this one. But I'm glad it came up. Another great video.
ha!
Great video, enjoy your doings. Im learning more with each video and attempting to assemble my persona and outfit. Keep up the good work.
Hey good deal let know how you do!
Brian, really enjoyed this video and the time you spend making them, look forward to seeing more
Thanks man I try to make them entertaining enough.
Thx for sharing. tasty indeed!
Thanks hope you try it!
cool recipes man... i have cured and smoked my own bacon and used the grease to cook my own home grown potatoes and home harvested venison w/ our own chickens eggs.... Great video man can't wait for the next....greetings from nc tim
Aww yeah that sounds tasty for sure, thanks for commenting!
Absolutely fantastic vid Brian, I am going to try that apricot desert, thank you.
Thanks man you won't be disappointed.
The food looks great Love the video
It was trust me!
Very good and intresting video brother...
Thanks very much
What a awesome cook video Brian! The recipes are pretty -cool- hot.:)
Thanks for sharing. All the best my friend. Peace Tito
Thanks Tito give it a sot bro!!
Excellent video brother!
Thanks man!
Getting hungry from this vid! Great job!
Lol, glad you enjoyed it!
Well I'm back to watching this one again. And there's a few things I would like to say about it.
#1 Great information.
#2 Your period clothing looks great.
#3 You're editing skills are fantastic.
Thanks, thank you and thanks again!
Welcome :-)
Thanks Brian, that's great, it's a good thing I saved this one for when I was eating my dinner ... LOL.
Oh now you have a recipe for after dinner.
I like patridge / pheasant breasts done in bacon grease aswell. I was making rice puding not long ago and found I was out of raisons,.substituted diced up apricots. I prefer the apricots to the raisons now. Very much looking forward to trying the rum n butter apricots, I can almost taste it. hehe. Mmmm,..steak n eggs, breakfast of champions hehe. All round great vid, thanks again for posting. Peace.
Thanks bro much appreciated, I will try the rice pudding as well!
Very interesting video. Where was this filmed? I can see you put a lot of work into your work.
Yes it was, Pricketts Fort
Great as always thnx. Gettin' my dirt on.
Thanks bro and good for you!
Do your spider pans have screw-in legs, ... ie welded on bolts to the pan bottoms, for the legs to screw into, saving packing space? Or are they also foldable with hinge, like the pan handle?
John Lord They are riveted in, They do not fold
I wonder how that buttered rum apricots would come out if you turned it into a bannock.
I know what I'm doing at the next campfire. ;-)
Thank you sir
Probably pretty tasty, let me know how it turns out! Thanks for watching!
great video, Brian!
Thank you sir!!
Nice video, great food! ATB Dan
Thanks Dan glad you liked it
Have you ever tried to spin the hair from your dog? It was a very common thing to do and that wooly beast looks like a great candidate for it.
Personally no however their was a woman in Alaska that would weave hats if you sent the hair sadly she never returned phone calls.
If you get the chance, look up hand spinning, here on youtube.
good video that deer meat made ol linkless hungry
I was stavin like marvin when I made that lol! Thanks bro
How is the heat transfer from the pan to the handle on that spider pan?
Will it get hot yeah eventually, no different than any other pan. Just grab it with a cloth. Good question
At the 1 minute mark is the biggest complaint I have with your channel. (Yes I know he don't care) I can hear your dog panting, better than I can hear you talking... great channel lots of unusual topics, thanks for all you did
Yeah and I didnt care either, I miss that dog and wish I could still hear that every day
Well done Brian !!!!
Thanks Bill!
What kind of metal is your frying pan made of Brian?
Sheet steel
+Snowalker13
Do you season these pants like you would cast iron?
No potatoes or greens?
Did I need them?
why is there a cat? does he know there is a cat? very strange indeed.
Uh I own the cat and a dog, why is it strange?