I have watched a man make cheese toast in a rustic, historic cabin rendition, with historic tools, at a smokey, earthen hearth. I like this kind of internet.
I think this episode is one of my favourite Townsends episodes. Just John and the sound of a log fire. No music, just that natural ambiance... It was lovely. Please, keep up the good work.
you can just tell how much he is into this, he is happy and so enthousiastic. He really "brings us back" and i love hearing him talk about the food or times in the frontier.
About half way into this video I decided that this is one of my very favorites too. Well done, John. I hope you enjoy many more chilly days in front of the cabin fire. God bless you and all your projects. We need more kind and gentle souls like you.
This sentiment is what more people need in their life. Become who you want to be without anyone around. For those of you on the path, keep going. For those of you starting your path, it is terrifying, but there is nothing more fulfilling than living the life you find most fulfilling--like Jon here is living his life.
In Wales we still use a recipe for Welsh Rarebit (pronounced phonetically). It is similar but half a bottle of ale is melted into the cheese and Worcestershire sauce is added also. It’s a great comfort recipe.
I'm in Central Ohio.. small town my entire life.. and it's always been called Rarebit here as well..Only called "rabbit" by folks unfamiliar with it and calling it that when they've heard about it, but never read about it in a cookbook to get the original name.. They just assumed people were mispronouncing it.. But Rarebit was common for me growing up as my grandmother was a 7th day Adventist and mostly vegetarian by faith,, occasional chicken or a white fish like sole or cod.. but never regular beef or pork, which Adventists considered "unclean".. So.. it was what it was.. and my family name is Welsh, dad's family arriving in 1693. farmers and clergymen mostly.. My mother's mom was an Adventist, Dad's family were Church of God.. so some serious differences there.. Being raised on a farm, Dad would eat everything except the "Moo"... : ) So when Dad was home we ate meat.. when he was at work, mom fell back on her vegetarian upbringing.. so.. Rarebit sometimes.. also pan gravy over toasted bread was a regular lunch for us growing up.. onions, cabbage, potatoes.. various garden veggies we'd have.. but always with a pan gravy and bread.
Born in California, but my grandmother's parents moved from England to the States to get married and start a new life. Grandmother always called it rarebit, and I was looking for anyone else who commented on this.
You know what I love about this channel? It started with videos promoting the store’s merchandise, and it slowly evolved into historical cooking and other living history topics. This is basically the opposite of selling out.
Trust me..when you do something with your own two hands..you get excited about it. Sure he had help but being on a time crunch to get that thing built before winter and getting it all done JUST as the snow begins to fall..lighting the hearth for the first time? Yeah I'd be excited too for something like that..I'll say the first time I handmade bread was pretty exciting for me..yeah it's not as epic as this log cabin but growing up bread was always something bought at a store or a simple yeast roll my grandma made for Sunday dinner and every Thanksgiving and Christmas. I wanted a bread machine (eventually got one thanks to her old boss wanting to get rid of her old one for a newer model) but my grandma said it was too expensive and said to make it myself..so..I did..it was a long process as I didn't have a stand mixer at the time either so everything..EVERYTHING was done by hand except for the modern stove..and let me tell you..I still remember that good crusty white bread I made with my own hands..and it tasted better than the same thing done in that bread machine I have now.
Welshman here, my Nan and Granch would always add a bit of mustard and ale to the mix. Melt some butter, mix in some flour to get a roux, add the ale and mustard and fold in the cheese, spread along your bead and plop it under a grill. Warms your cockles right and good. For the proper Welsh experience you have a bit of laverbread with cockles and bacon on the side.
I’m not even American but I find all of these American history videos fascinating.I can feel Jon’s passion for the subject which makes this channel truly magical and ahead of its competition
I'm from the UK, but I think what he shows is broadly similar to rural life across most of North Europe from the British Isles to the Urals. Excellent stuff.
@W J no we havent, we have a better economy, higher standard of living, best medical care, our universities dominate the top 100 list, and we're the only country with any real protections to free speech and self defense.. the US is easily the best
The format of this video is just what I needed right now. Chilled, relaxed, your enthusiasm and personability shining through without the distraction of music or anything too busy. Thank you
This episode feels like a completely different monster. It's quiet, reserved, a little dark (in tone, not lighting). You've got that winter chill in the way it's shot and edited, in your voice as well and the speed at which you're speaking. In 12 seasons I've been watching for several days now) this one jumped out at me as soon as you started talking. Really great episode. Not sure why it feel so different, but it's amazing.
Every video is a bit like magic. There are very subtle things that can happen on shoot day that make each video an adventure. It's fun to see how they turn out.
This channel has come a very long way and the dedication and care and commitment really has shown...I am proud to be a Subscriber from wayyyyy back in the day...this journey has been a learning experience for me as well and I humbly thank you and your staff and many hands that help us to all relive the Smells and Flavors and hardships of the 18th Century here in 2019.
Us Welshies call it Rarebit . The recipe I use is one my grandmother used to make. It involves egg, butter, a nice welsh cheese, some mustard and some beer all mixed together and then placed on top of the toast to melt.
It used to be called Welsh rabbit. But later on got changed to rarebit for some reason. Probably a mix up on pronunciation? perhaps. I don't know. But I do know it was originally called Welsh rabbit
Does anyone know what type of cheese I could try use that's available in America? We don't have chestchire cheese, mostly it's mozzarella, cheddar, provolone, swiss, parmasan, if I went to a specialty store what should I ask for? Any help would be appreciated, thank you
@@alexshadowfax1119 As far as I know most modern Cheshire cheeses are quite similar to mild Cheddar. Though i'm not sure what would be a good substitute for the old timey Cheshire cheese. A lot of welsh people just use Cheddar these days because it's convenient and affordable.
It was a couple of years ago that you were agonizing about where to go next with your historical recreations, and you decided to branch out from food and try new projects. What tremendous success you have enjoyed. Your satisfaction with the new path is really showing in this episode.
Honestly, if he records just the fire going at an angle like this one, I think I'd put that on my T.V. instead of the holiday log this holiday season. The cabin looks wonderful, and I am forever envious that he gets to cook in these settings as frequently as he does. Thank you John, for inspiring us to revisit historical cooking, and for sharing with us your favorite recipes and adventures through historical sites. Your genuine love of history is inspiring, and has led myself and other's to take interest in our history. (Even those of us not in the United States) Please, keep doing what you're doing. I look forward to future videos!
I agree with many folks here, the sound of the fire without the music is so beautiful and meditative. What a lovely way to wrap up this cabin building series.
I love the intimacy and personal feel of this episode. You're sharing something near and dear in a work of your own, and I cannot begin to fathom the level of accomplishment you feel. Good on you and everyone who helped out in this huge endeavor. Stay warm!
Hello I don't usually comment but felt compelled to do so today. I love history of all time periods. I just wanted to say Thank you and all those at Townsend. You all work very hard and are very dedicated and that shows but you all let everyone go through the experience with you but most of all you show the value of hard work with your hands and minds and then you show how the fruits of your labor are very rewarding! I think sometimes that is lost somewhere along the way these days. Thank you again!
The general consensus is just how charming and wonderful this episode is maybe in light of your departure from stricter norm - it was a treat for everyone seems like. Good show.
Shmeegsify for me, you could see him getting a bit emotional, and I think that’s the sign of a strong man: he has the ability to build a freaking house (!), but he can also reflect on it, and feel a sense of awe that it all got done. It’s such a beautiful thing to see.
Jon, you are truly living the dream. So many of us who got to know about you from ordering your products for our reenacting activities. All of those of those folks, like me, watch these videos to live vicariously through you. I really envy you for the opportunities you have worked to make for yourself. I often wish that some viewers would give you more credit for the research you do for these videos and recipes. Things like "correcting" you about welsh rarebit instead of welsh rabbit, or other details (like paste instead of pastry) that differ from modern terminology. It's 18th century cooking, folks, not 21st century cooking. Keep it up, Jon. Thousands of us diehard history buffs are enjoying riding your virtual coattails!
One of your best episodes, it really shows how happy you are. A bit like a child on Christmas Eve with all his presents combined with happy Santa seeing the child.
While there is a lot we have gained in our modern life, there is also a lot we have lost. It's one thing to rent somewhere to live or even to buy a house but it's something else to build and to create something, to put your blood and sweat into it ya know.
This is easily one of my favorite videos on this channel, and probably all of UA-cam. Just us and John, enjoying a nice fire on a brisk day, calmly chatting about history, eating a good Welsh rabbit. It's about as perfect as a Townsends video can be. I've enjoyed every video I've seen on the channel, but this is just that extra special bit of cozy and intimate. I don't know if I've mentioned this, but this channel has really ignited a dormant passion for 18th century American history. I've usually been far more passionate about the 19th century, especially the Reconstruction era. I played trombone for about 12 years, so musically that was the start of a lot of interest for me. But seeing the food, hearing the history, watching this cabin be built? It's special. Thanks for giving that to me. You're doing something truly wonderful here.
One of the best series on YT. Love your work, dedication and passion. It’s so refreshing - with what is constantly thrown at us in society now it’s good to see and be reminded our forefathers weren’t all evil people but just making a life for themselves and their families as best they could.
Hello folks! This what I know about Welsh rabbit/rarebit from a cookbook I kind of inherited from my uncle who was a milkman in Suffolk, South East England in the 1980's. It is the official cookbook of the British milk marketing board, celebrating their 50th anniversary in 1983 and approved by Her Royal Highness Princess Katherine of Kent, no less. Ahem. Pray silence ladies and gentlemen please. Welsh Rarebit. *His intimate friends called him candle-ends. His enemies Toasted Cheese* You can't write about cheese without saying a special word about this most famous of Toasted Cheese dishes. It crops up again and again in old recipe books, records and stories, some Well before Shakespeare's time, so it has obviously had a long history and is still going strong today. One modern cookery book lists ten variations, including Peruvian Rabbit, Way Down South Rabbit and Punjab Curry Rabbit. It has been refered to as the national dish of Wales, 'Davies' darling', 'The Welshman's delight'. Men always seemed to have loved it - 'a favourite dish for a gentlman's supper'. Is it rabbit or rarebit? Because it was made of the cheapest ingredients, bread and cheese, it was put about that the Welsh could afford nothing better and since they had no rabbits of their own, nor any money to buy them from England, they invented a substitute called Welsh Rabbit. Another tale has it then when Welsh wives saw their menfolk returning from the hunt empty-handed they put cheese before the fire to mely as a substitute for meat. Later rabbit was refined to rarebit, though some say even this is a corruption of rearbit, the savoury that came at the end of the meal. The Welsh must have been fonder of it than anyone else because it seems when too many of them got to heaven and caused overcrowding, St Peter went outside and shouted, 'Toasted Cheese'; whereupon all the Welshmen rushed out and St Peter locked the gate. One thing you can't argue about is its wonderful taste. Mrs Beeton recommended Cheshire or Cheddar for a good Welsh Rabbit, some prefer Lancashire or Double Gloucester and others say as long as it's a rich new cheese that will melt nicely without becoming stringy it will produce that unforgettable taste and smell.' So. There you go. Would the esteemed British milk marketing board and Her Royal Highness Princess Katherine of Kent lie to us? Personally I think the whole Rabbit/Rarebit controvesy is best explained by the English taking a bit of a dig at the Welsh for being poor and not being even able to trap a rabbit from the land owners' and the slide in accent between Wales and Somerset just over the Bristol channel on the English side. The South West England accent is a bit relaxed sounding with the vowels drawn out, so 'rabbit' becomes 'raaarebit.' Must really go to bed now!
@Kathryn Hamblin, very interesting. Thank you for posting this. I am going to hunt for a recipe for Punjab Curry Rabbit as that sounds delicious! It is hard to go wrong with cheese and bread . Especially a good English cheese.
As someone of Welsh background let me tell you 'Welsh rarebit' was my favorite childhood snack. So good.Too bad I have none now in Sweden. On the other hand I now suffer from lactose intolerance so I Suppose that is just life. But in the UK (Bristol, or the Midlands) in the 60's and 70's stopping at the local pub mean't Welsh rarebit time! Boy am I jealous!
Dear Jon, I have been doing Living History for more than 30 Years and have touched it from the 17th through the 19th Centuries. Townsends (I still hold the name "Jas. Townsend & Son" deep in my heart), through the offerings retailed and and the Videos rendered is a wonderous way to experience how our ancestors lived on a day to day basis! The one thing I have noticed through your Videos is that you, Jon, are a Left-handed individual such as myself; unlike most, you and I are always using our Right minds! When I saw you resting a Left-handed Flintlock Rifle on the studs above the hearth of the Fireplace in this Video, I immediately realized that it was your own personal tool for feeding and defending your family! Mine is not nearly as fancy as yours as it's a simple "Poor Man" Tennessee Flintlock Rifle, modesty made from Cherrywood with simple Hand-wrought Iron furniture and not even a Patchbox... just a hole in the Butt-stock to hold Tallow for greasing the patch; however, it does have a Double-trigger that can be set to a kitten's hair! Anyway, if I can insert a Link to my Facebook account, here's an "Album" of my .50 Caliber Tennessee. m.facebook.com/sgt.jeff.harman/albums/394994423876513/?ref=tn_tnmn
I recall, maybe a year or two ago, someone started some crap and tried to politicize your words. I watched your response video and could see how hurt you were over that. You’ve never been about any of that. You’ve been about teaching us history and it’s lovely. This is one of my favorite channels.
Wow. I’ve been a subscriber for years and have always enjoyed your videos, but I think between this and the cabin build series you’ve outdone yourselves. The camerawork is flawless. The choice to limit music adds realism. The level on which you personally communicate to viewers makes me feel like I’m there. What I’m trying to say is, the creative style on which you’ve settled is the best possible version of what was already there. I’m looking forward to many more videos like this. Keep it up.
I love the contrast of the orange flame in the dark fire place and Jon’s dark jacket. It’s a very pleasing aesthetic. Seems like the colors are more saturated in this one and looks great. Keep up the good work guys!
Speaking as an old photographer, lower light always yields more saturated colors, until the point of insufficient light to register. But it yields beautiful results.
I’m so happy for you guys that you have the cabin now. You certainly worked hard for it by educating us about such wonderful topics. I look forward to more of these ‘homey’ feeling videos in the future. Thnx Jon
Mmm, the moment he takes a bite I could almost feel like I was there having some too. Great video, I love the beautiful cabin setting without any background music. Love your videos, keep them going!
Second video I've seen and I already love this channel. The man's enthusiasm for what he's doing is just as wholesome and entertaining as the recipes are interesting and good looking
Man, each video is a heart warmer! Your videos bring a smile to my face. I watch the videos all the time, when I am happy, when I am sad, when I am desperate for a smile. Genuinely love you!!! You’re so sincere and you love what you do, and it shows. Thank you for doing your thing!
“Feeling the history” is why I love visiting Colonial Williamsburg in Williamsburg, VA. If you love colonial history of the US and have never been to Colonial Williamsburg, you owe it to yourself to go. It is a great experience for people of all ages. I especially like it when it gets cold outside. You walk through the cobbled streets in brisk weather and are especially grateful to go inside a house or building that is being warmed with a fire in the fireplace. It really helps you to feel the history of our ancestors.
Yes, Williamsburg, VA is a wonderful place to visit to experience a taste of town living during the 18th century. It may not offer a look of frontier life, but as far as town life it can't be beat. Jon Townsend's YT site is more geared to life out on the frontier during the period, I believe. I've tried many of the recipes presented by Jon; some are wonderful; some, so-so. The one for Welsh rabbit/rarebit is a winner! Love the site and all the cooking discs!
I'm so happy when I see all that Jon has done towards the cabin. I sort of feel like I have been a part of the build too. I have always, always wanted to cook over an open fire.
I am loving the cooking episodes from the new cabin. You cannot beat the ambiance. Your happiness and joy was so evident in this episode, and it makes us so happy to share these experiences with you. Many thanks!
Thank you for this Just John episode, a truly interesting one. I so enjoyed being by the fire, and watching the cooking. It made me feel like I was there, which is an awesome accomplishment. It was warm and cozy, it made me thankful to be out of the cold.
You're the best buddy, honestly.. So happy I have found this channel. Not sure why but watching, it's gotten me past some rough times in my life.... I had 3 close relatives pass away in 2 weeks time, few months ago and your videos basically just kept me going.... Keep being YOU my friend because you make a wonderful impact on people and you seem like just a good person and people are lacking that nowadays... Thank you again sir.
This is so great. I love seeing you cook in the cabin with the cold weather outside. I also love seeing you cook good food like this! I can sense your excitement at cooking in that cabin too. Everything about this is great and i hope there is more to come.
we use a wee bit of milk and grated old cheddar with a little salt and pepper mixed to a paste... and call it welsh rarebit... im thinking the egg yolk should have been raw to get that paste consistency... and yeah... its awesome... especially with a fried breakfast... ;)
My dad absolutely loved watching your videos and frankly so do I. He did civil war re-enactments for 20 years he was more interested in the 18th century and so am I. We watched your videos together a lot and even made some of the recipes. He passed away November 2018 and watching you helps me to still feel close to him..
I’m so thankful for these videos. It brings me back to a time back when I escaped the city, returned to the farm, and built my cabin in the woods. Enjoying the simple pleasures of a warm fire and enjoying simple, yet delicious meals. Thanks for these videos. Your passion is real and it shows.
Such genuine passion and enthusiasm, you can’t help but be completely drawn in the wonderful world that Townsend has created, please keep up the excellent work.
That's what my family always did. Been in country since 1689 (except for the Native Americans who married into the family who were obviously here much longer)...
No, Thank You, John. From the bottom of our hearts. You have been so genuine, happy, enthusiastic and amazing at being able to bring the 18th century to life for all of us to see and experience right there with you. You are an amazing person for all you have done and are. Thank you for everything you have done and continue to do in sharing with us your passion in life. Bless you and your friends and family. Also, love the new cabin, can't wait to see more video's. Thank you.
Thank you for enumerating places you've done the show at. This takes it to a higher level with "feeling" history. I can almost smell the wood smoke and the way the sound echoes in the space.
Fabulous episode. Love how close it was and how you chatted about the feeling you have, of both making the cabin (respect to our ancestors) and the feeling of living in it. Love the sound of Welsh rabbit.
I felt that too. Though if that big fireplace is anything like my experience with wood heaters, I'd say it's probably pretty nice, or at least capable of it with enough wood 'n time.
This makes me feel like I am a guest around the fire and being spoken to directly. I do appreciate all the types of videos and guests that come along on each video. Each one is so unique and for me it's cherised. thank you.
"Since it's just you and me...."
*adds Nutmeg*
Wow you spoil us
I bring out the good stuff for my friends.
@@townsends you are the coolest guy i have ever seen 😎
As a treat
@@townsends I'm starting to think you even put nutmeg on your Cheerios.
My crazy modern mind: maybe this would be good with garlic
Townsend's sensible 18th century mind: nutmeg
I have watched a man make cheese toast in a rustic, historic cabin rendition, with historic tools, at a smokey, earthen hearth. I like this kind of internet.
C Poitevint and in a cabin he built with his own hands (and several others)
I was expecting Rabbit, not grilled cheese sandwiches. Not overly disappointed, now I gotta go build a fire. 🔥
Me too.
Welcome to the internet.
@@mnfrench7603the etimology is actually fascinating. It is actually more "rare bit" than rabbit.
Episodes like this make me think... John is the 18th century Mr. Rogers.
"It's a beautiful day in the cold frontier, a beautiful day in the cold frontier, will you grate my nutmeg? Please won't you grate my nutmeg..."
Was gonna write the same thing lol!!
#truth
Jim Johnston Reviews The World! You and everyone else who comments this on every video of his haha
You're wouldn't be the first person to compare him to a 90's PBS celebrity. It's to bad he doesn't actually do a show on there for real.
We've started referring to nutmeg as "Townsend" in our home, as in: "are we putting a little Townsend in this?"
It’s like Chef John with his cayenne!
Yes, to both you and Tokyo Blue....I totally agree!
*THAT'S RIGHT*
I think this episode is one of my favourite Townsends episodes. Just John and the sound of a log fire. No music, just that natural ambiance...
It was lovely. Please, keep up the good work.
He said it best. It's a whole other thing to experience the setting as well as the food
you can just tell how much he is into this, he is happy and so enthousiastic. He really "brings us back" and i love hearing him talk about the food or times in the frontier.
About half way into this video I decided that this is one of my very favorites too. Well done, John. I hope you enjoy many more chilly days in front of the cabin fire. God bless you and all your projects. We need more kind and gentle souls like you.
@@aseerose5684 Amen to that!
I love the sound of a crackling fire! That fireplace is beautiful.
This is a guy who knows exactly what guy he wants to be, and just *is* that guy.
Congratulations on becoming the guy. We should all become the guy.
The Jon abides...
@@PlayaSinNombre sometimes there's a man. Sometimes... There's a man
Pretty cringey stuff Mat. Thanks so much for sharing!
This sentiment is what more people need in their life. Become who you want to be without anyone around. For those of you on the path, keep going. For those of you starting your path, it is terrifying, but there is nothing more fulfilling than living the life you find most fulfilling--like Jon here is living his life.
@@Gravy_Master Do you think it's cringey because you're not the guy you wanna be
The lord of nutmeg and his awesome cabin
i'm certain this channel has had a measurable impact on the nutmeg industry worldwide
😂😂
Fact: Science hasn't yet figured out what nutmeg is.
@@emanonymous That wouldn't surprise me. 😂
@@bfkc111 what do you mean by that?
In Wales we still use a recipe for Welsh Rarebit (pronounced phonetically). It is similar but half a bottle of ale is melted into the cheese and Worcestershire sauce is added also. It’s a great comfort recipe.
I'm from Ross, in the Welsh Marches, I was looking for the 'Rarebit' comment. :)
I'm in Central Ohio.. small town my entire life.. and it's always been called Rarebit here as well..Only called "rabbit" by folks unfamiliar with it and calling it that when they've heard about it, but never read about it in a cookbook to get the original name.. They just assumed people were mispronouncing it..
But Rarebit was common for me growing up as my grandmother was a 7th day Adventist and mostly vegetarian by faith,, occasional chicken or a white fish like sole or cod.. but never regular beef or pork, which Adventists considered "unclean".. So.. it was what it was..
and my family name is Welsh, dad's family arriving in 1693. farmers and clergymen mostly.. My mother's mom was an Adventist, Dad's family were Church of God.. so some serious differences there.. Being raised on a farm, Dad would eat everything except the "Moo"... : )
So when Dad was home we ate meat.. when he was at work, mom fell back on her vegetarian upbringing.. so.. Rarebit sometimes.. also pan gravy over toasted bread was a regular lunch for us growing up.. onions, cabbage, potatoes.. various garden veggies we'd have.. but always with a pan gravy and bread.
Born in California, but my grandmother's parents moved from England to the States to get married and start a new life. Grandmother always called it rarebit, and I was looking for anyone else who commented on this.
The early tins that they sold Cheez-It Crackers in called it "a baked rarebit." This was in the 1920s.
Oh that sounds yummy!
Rumor has it, nutmeg is the secret binding agent in the mud used in the cabin.
You mean the Nutmeg Lodge.
Brian Smith 😂 definitely!
Since you can get high on nutmeg that raises interesting questions about why he loves it so much...
Helps reduce the bitterness of the horse poo.
the alt-flight. Explain urself john
You know what I love about this channel? It started with videos promoting the store’s merchandise, and it slowly evolved into historical cooking and other living history topics.
This is basically the opposite of selling out.
You can tell how genuinely excited he is to be in the cabin.
It's contagious
Air of a true historian. Guy has real passion and it shows.
Ironclad
I might enjoy it, too. With a heavy blanket.
No kidding it's probably snowing outside.
Trust me..when you do something with your own two hands..you get excited about it. Sure he had help but being on a time crunch to get that thing built before winter and getting it all done JUST as the snow begins to fall..lighting the hearth for the first time? Yeah I'd be excited too for something like that..I'll say the first time I handmade bread was pretty exciting for me..yeah it's not as epic as this log cabin but growing up bread was always something bought at a store or a simple yeast roll my grandma made for Sunday dinner and every Thanksgiving and Christmas. I wanted a bread machine (eventually got one thanks to her old boss wanting to get rid of her old one for a newer model) but my grandma said it was too expensive and said to make it myself..so..I did..it was a long process as I didn't have a stand mixer at the time either so everything..EVERYTHING was done by hand except for the modern stove..and let me tell you..I still remember that good crusty white bread I made with my own hands..and it tasted better than the same thing done in that bread machine I have now.
Welshman here, my Nan and Granch would always add a bit of mustard and ale to the mix. Melt some butter, mix in some flour to get a roux, add the ale and mustard and fold in the cheese, spread along your bead and plop it under a grill. Warms your cockles right and good. For the proper Welsh experience you have a bit of laverbread with cockles and bacon on the side.
🍻
and would you refer to it as “rarebit” ? instead of rabbit ?
@@DueBaci Rarebit with our lot in the Cynon valley. Rabbit of the hopping kind was often on the menu when I was a kid so distinction made sense.
He is so passionate about what he does, one of the best culinary historians out there
@DanOfTheWild LOL I agree
100% agree.
This man is a national treasure.
Townsend's and English Heritage. I wish we could have more like them.
The best
He’s a true historian
This is hands down one of the best youtube channels.
No negativity, no over-hyped nonsense.
Just history, cooking and excellent production value!
I’m not even American but I find all of these American history videos fascinating.I can feel Jon’s passion for the subject which makes this channel truly magical and ahead of its competition
Exactly the same. Not American, but very interested in this channel
I'm from the UK, but I think what he shows is broadly similar to rural life across most of North Europe from the British Isles to the Urals.
Excellent stuff.
I get it... American, but an Anglophile. LOVE British history documentaries and living history shows.
america = best country in the world
@W J no we havent, we have a better economy, higher standard of living, best medical care, our universities dominate the top 100 list, and we're the only country with any real protections to free speech and self defense.. the US is easily the best
Watched this about 11 months ago, came back today (Nov. 2, 2020), just as comforting the second time.
Those are rookie numbers1! I watch this at least once a week... it's so comforting :3
July 14 2021........ never gets old. 😃
The format of this video is just what I needed right now. Chilled, relaxed, your enthusiasm and personability shining through without the distraction of music or anything too busy. Thank you
Agreed. I felt welcomed and at home, even in this very simple cabin.
Same here - I loved the calm happiness of this video. Made me feel so cozy!
Townsends: "Frontier Cheese Toast."
Me: "Field Pizza."
Gomer Pyle : Welsh Rabbit
Just add slices of tomatoes and corn and you ready to go.
I really love the lack of music in this one. Really adds to the atmosphere.
Lack of music? If you can’t hear the fire crackle, you need to turn the volume up!
This episode feels like a completely different monster. It's quiet, reserved, a little dark (in tone, not lighting). You've got that winter chill in the way it's shot and edited, in your voice as well and the speed at which you're speaking. In 12 seasons I've been watching for several days now) this one jumped out at me as soon as you started talking.
Really great episode. Not sure why it feel so different, but it's amazing.
Every video is a bit like magic. There are very subtle things that can happen on shoot day that make each video an adventure. It's fun to see how they turn out.
possibly the most calming video ever published to youtube
This so much.
The penultimate fireside chat, right alongside Matt Mercers.
@@aenorist2431 ...now I want to see a Critical Role session, in costume, conducted in this cabin.
This was absolutely the most wholesomely real and beautiful episodes- both visually/photographically AND emotionally. More please sir!
This channel has come a very long way and the dedication and care and commitment really has shown...I am proud to be a Subscriber from wayyyyy back in the day...this journey has been a learning experience for me as well and I humbly thank you and your staff and many hands that help us to all relive the Smells and Flavors and hardships of the 18th Century here in 2019.
Us Welshies call it Rarebit
. The recipe I use is one my grandmother used to make. It involves egg, butter, a nice welsh cheese, some mustard and some beer all mixed together and then placed on top of the toast to melt.
I was wondering where the mustard was throughout
It used to be called Welsh rabbit. But later on got changed to rarebit for some reason. Probably a mix up on pronunciation? perhaps. I don't know. But I do know it was originally called Welsh rabbit
Does anyone know what type of cheese I could try use that's available in America? We don't have chestchire cheese, mostly it's mozzarella, cheddar, provolone, swiss, parmasan, if I went to a specialty store what should I ask for? Any help would be appreciated, thank you
@@alexshadowfax1119 As far as I know most modern Cheshire cheeses are quite similar to mild Cheddar. Though i'm not sure what would be a good substitute for the old timey Cheshire cheese. A lot of welsh people just use Cheddar these days because it's convenient and affordable.
Go with a Sharp Cheddar.
I really don't say it enough, but I love you Townsends.
We all do! 😊
same, such a genuine channel. one of my favorites on youtube without a doubt.
I'm having a flashback: my Grannie made toasted cheese for me all the time when I was a kid! I completely forgot. I loved it.
It’s not truly complete without nutmeg 😂
Hey that was supposed to be just between John & us in the cabin...
"Since it's just you and me" - you don't need to hide the nutmeg love, brother.
It was a couple of years ago that you were agonizing about where to go next with your historical recreations, and you decided to branch out from food and try new projects.
What tremendous success you have enjoyed. Your satisfaction with the new path is really showing in this episode.
Honestly, if he records just the fire going at an angle like this one, I think I'd put that on my T.V. instead of the holiday log this holiday season. The cabin looks wonderful, and I am forever envious that he gets to cook in these settings as frequently as he does.
Thank you John, for inspiring us to revisit historical cooking, and for sharing with us your favorite recipes and adventures through historical sites. Your genuine love of history is inspiring, and has led myself and other's to take interest in our history. (Even those of us not in the United States) Please, keep doing what you're doing. I look forward to future videos!
I agree with many folks here, the sound of the fire without the music is so beautiful and meditative. What a lovely way to wrap up this cabin building series.
No other feeling in the universe quite like making yourself a warm meal in a home that you built.
I love the intimacy and personal feel of this episode. You're sharing something near and dear in a work of your own, and I cannot begin to fathom the level of accomplishment you feel. Good on you and everyone who helped out in this huge endeavor. Stay warm!
These videos bring me to ease when I'm troubled for some reason.
Hello I don't usually comment but felt compelled to do so today. I love history of all time periods. I just wanted to say Thank you and all those at Townsend. You all work very hard and are very dedicated and that shows but you all let everyone go through the experience with you but most of all you show the value of hard work with your hands and minds and then you show how the fruits of your labor are very rewarding! I think sometimes that is lost somewhere along the way these days. Thank you again!
The general consensus is just how charming and wonderful this episode is maybe in light of your departure from stricter norm - it was a treat for everyone seems like. Good show.
I came for the nutmeg, stayed for the cheese.
God I love this guy, he loves history so much and it's contagious
Could really feel Jon's compassion in this video.
Shmeegsify for me, you could see him getting a bit emotional, and I think that’s the sign of a strong man: he has the ability to build a freaking house (!), but he can also reflect on it, and feel a sense of awe that it all got done. It’s such a beautiful thing to see.
Jon, you are truly living the dream. So many of us who got to know about you from ordering your products for our reenacting activities. All of those of those folks, like me, watch these videos to live vicariously through you. I really envy you for the opportunities you have worked to make for yourself.
I often wish that some viewers would give you more credit for the research you do for these videos and recipes. Things like "correcting" you about welsh rarebit instead of welsh rabbit, or other details (like paste instead of pastry) that differ from modern terminology. It's 18th century cooking, folks, not 21st century cooking.
Keep it up, Jon. Thousands of us diehard history buffs are enjoying riding your virtual coattails!
It’s actually amazing what you did building that cabin! Congratulations
One of your best episodes, it really shows how happy you are. A bit like a child on Christmas Eve with all his presents combined with happy Santa seeing the child.
I love hearing the reverence for your cabin in your voice.
While there is a lot we have gained in our modern life, there is also a lot we have lost. It's one thing to rent somewhere to live or even to buy a house but it's something else to build and to create something, to put your blood and sweat into it ya know.
wow I can't believe they had such high quality videos back in the 18th century. Amazing
This is easily one of my favorite videos on this channel, and probably all of UA-cam. Just us and John, enjoying a nice fire on a brisk day, calmly chatting about history, eating a good Welsh rabbit. It's about as perfect as a Townsends video can be. I've enjoyed every video I've seen on the channel, but this is just that extra special bit of cozy and intimate.
I don't know if I've mentioned this, but this channel has really ignited a dormant passion for 18th century American history. I've usually been far more passionate about the 19th century, especially the Reconstruction era. I played trombone for about 12 years, so musically that was the start of a lot of interest for me. But seeing the food, hearing the history, watching this cabin be built? It's special.
Thanks for giving that to me. You're doing something truly wonderful here.
This is 1 of my favorites too, excited to see what happens with the cabin coming up !
99.44% of perfection. Jon sipping a bourbon or single malt scotch would rate 110%.
@@kirbyculp3449 Ooooohhhhh just finishing it off with a sip of Laphroaig. That'd make it perfect.
One of the best series on YT. Love your work, dedication and passion. It’s so refreshing - with what is constantly thrown at us in society now it’s good to see and be reminded our forefathers weren’t all evil people but just making a life for themselves and their families as best they could.
Hello folks! This what I know about Welsh rabbit/rarebit from a cookbook I kind of inherited from my uncle who was a milkman in Suffolk, South East England in the 1980's.
It is the official cookbook of the British milk marketing board, celebrating their 50th anniversary in 1983 and approved by Her Royal Highness Princess Katherine of Kent, no less.
Ahem.
Pray silence ladies and gentlemen please.
Welsh Rarebit.
*His intimate friends called him candle-ends. His enemies Toasted Cheese*
You can't write about cheese without saying a special word about this most famous of Toasted Cheese dishes. It crops up again and again in old recipe books, records and stories, some Well before Shakespeare's time, so it has obviously had a long history and is still going strong today. One modern cookery book lists ten variations, including Peruvian Rabbit, Way Down South Rabbit and Punjab Curry Rabbit. It has been refered to as the national dish of Wales, 'Davies' darling', 'The Welshman's delight'. Men always seemed to have loved it - 'a favourite dish for a gentlman's supper'.
Is it rabbit or rarebit? Because it was made of the cheapest ingredients, bread and cheese, it was put about that the Welsh could afford nothing better and since they had no rabbits of their own, nor any money to buy them from England, they invented a substitute called Welsh Rabbit. Another tale has it then when Welsh wives saw their menfolk returning from the hunt empty-handed they put cheese before the fire to mely as a substitute for meat. Later rabbit was refined to rarebit, though some say even this is a corruption of rearbit, the savoury that came at the end of the meal. The Welsh must have been fonder of it than anyone else because it seems when too many of them got to heaven and caused overcrowding, St Peter went outside and shouted, 'Toasted Cheese'; whereupon all the Welshmen rushed out and St Peter locked the gate.
One thing you can't argue about is its wonderful taste. Mrs Beeton recommended Cheshire or Cheddar for a good Welsh Rabbit, some prefer Lancashire or Double Gloucester and others say as long as it's a rich new cheese that will melt nicely without becoming stringy it will produce that unforgettable taste and smell.'
So. There you go. Would the esteemed British milk marketing board and Her Royal Highness Princess Katherine of Kent lie to us?
Personally I think the whole Rabbit/Rarebit controvesy is best explained by the English taking a bit of a dig at the Welsh for being poor and not being even able to trap a rabbit from the land owners' and the slide in accent between Wales and Somerset just over the Bristol channel on the English side. The South West England accent is a bit relaxed sounding with the vowels drawn out, so 'rabbit' becomes 'raaarebit.'
Must really go to bed now!
@Kathryn Hamblin, very interesting. Thank you for posting this. I am going to hunt for a recipe for Punjab Curry Rabbit as that sounds delicious! It is hard to go wrong with cheese and bread . Especially a good English cheese.
Kathryn Hamblin Well... I for one can certainly imagine possibly a welsh accent to "rear bit" sounding like rabbit to everyone else?
As someone of Welsh background let me tell you 'Welsh rarebit' was my favorite childhood snack. So good.Too bad I have none now in Sweden. On the other hand I now suffer from lactose intolerance so I Suppose that is just life. But in the UK (Bristol, or the Midlands) in the 60's and 70's stopping at the local pub mean't Welsh rarebit time! Boy am I jealous!
@Kathryn Hamblin, what a wonderful post. Thank you for sharing.
Dear Jon,
I have been doing Living History for more than 30 Years and have touched it from the 17th through the 19th Centuries. Townsends (I still hold the name "Jas. Townsend & Son" deep in my heart), through the offerings retailed and and the Videos rendered is a wonderous way to experience how our ancestors lived on a day to day basis!
The one thing I have noticed through your Videos is that you, Jon, are a Left-handed individual such as myself; unlike most, you and I are always using our Right minds! When I saw you resting a Left-handed Flintlock Rifle on the studs above the hearth of the Fireplace in this Video, I immediately realized that it was your own personal tool for feeding and defending your family! Mine is not nearly as fancy as yours as it's a simple "Poor Man" Tennessee Flintlock Rifle, modesty made from Cherrywood with simple Hand-wrought Iron furniture and not even a Patchbox... just a hole in the Butt-stock to hold Tallow for greasing the patch; however, it does have a Double-trigger that can be set to a kitten's hair! Anyway, if I can insert a Link to my Facebook account, here's an "Album" of my .50 Caliber Tennessee.
m.facebook.com/sgt.jeff.harman/albums/394994423876513/?ref=tn_tnmn
Would love to see a "Valley Forge Soldier's Christmas" episode done in the new cabin as a stand-in for one of General Washington's soldiers huts.
Mind blown.
Once again these videos lure me into the dream of wanting to live off the land.
I really like the more minimal aesthetic of this video, no music, just the ambience. I hope you'll do more like this.
I recall, maybe a year or two ago, someone started some crap and tried to politicize your words. I watched your response video and could see how hurt you were over that. You’ve never been about any of that. You’ve been about teaching us history and it’s lovely. This is one of my favorite channels.
Wow. I’ve been a subscriber for years and have always enjoyed your videos, but I think between this and the cabin build series you’ve outdone yourselves. The camerawork is flawless. The choice to limit music adds realism. The level on which you personally communicate to viewers makes me feel like I’m there. What I’m trying to say is, the creative style on which you’ve settled is the best possible version of what was already there. I’m looking forward to many more videos like this. Keep it up.
I love the contrast of the orange flame in the dark fire place and Jon’s dark jacket. It’s a very pleasing aesthetic. Seems like the colors are more saturated in this one and looks great. Keep up the good work guys!
Speaking as an old photographer, lower light always yields more saturated colors, until the point of insufficient light to register. But it yields beautiful results.
I envy that fireplace. I love cooking over or in a fire.
Plain wholesome food WITH NO SUGAR ADDED!!! Yaaaaay!
I’m so happy for you guys that you have the cabin now. You certainly worked hard for it by educating us about such wonderful topics. I look forward to more of these ‘homey’ feeling videos in the future. Thnx Jon
Mmm, the moment he takes a bite I could almost feel like I was there having some too. Great video, I love the beautiful cabin setting without any background music. Love your videos, keep them going!
I can imagine the satisfaction and being self sufficient.
Second video I've seen and I already love this channel. The man's enthusiasm for what he's doing is just as wholesome and entertaining as the recipes are interesting and good looking
Man, each video is a heart warmer! Your videos bring a smile to my face. I watch the videos all the time, when I am happy, when I am sad, when I am desperate for a smile. Genuinely love you!!! You’re so sincere and you love what you do, and it shows.
Thank you for doing your thing!
“Feeling the history” is why I love visiting Colonial Williamsburg in Williamsburg, VA. If you love colonial history of the US and have never been to Colonial Williamsburg, you owe it to yourself to go. It is a great experience for people of all ages. I especially like it when it gets cold outside. You walk through the cobbled streets in brisk weather and are especially grateful to go inside a house or building that is being warmed with a fire in the fireplace. It really helps you to feel the history of our ancestors.
Yes, Williamsburg, VA is a wonderful place to visit to experience a taste of town living during the 18th century. It may not offer a look of frontier life, but as far as town life it can't be beat.
Jon Townsend's YT site is more geared to life out on the frontier during the period, I believe.
I've tried many of the recipes presented by Jon; some are wonderful; some, so-so.
The one for Welsh rabbit/rarebit is a winner!
Love the site and all the cooking discs!
It looks like the fire was drawing well, good job.
I'm so happy when I see all that Jon has done towards the cabin. I sort of feel like I have been a part of the build too. I have always, always wanted to cook over an open fire.
Love the focus on the "feeling" in this video... So nice to watch
Your the real doc brown. ( back to the future). Your a real time, time traveler. Love everything you stand for. Thank you sir. Truly........thank you.
I had this in Wales, it had onions in it. Amazing cabin and fire.
Raw or caramelized? I imagine some caramelized onions would be lovely with this, but raw would be nice, too.
Awesome! Love this channel!
I've been making a toasted cheese on home made bread for years. I had no idea how far back the recipe went. Thank you for sharing.
I love Welsh rabbit! (or rarebit) I eat it quite often for breakfast. Great with an egg on top too :)
I am loving the cooking episodes from the new cabin. You cannot beat the ambiance. Your happiness and joy was so evident in this episode, and it makes us so happy to share these experiences with you. Many thanks!
Thank you for this Just John episode, a truly interesting one. I so enjoyed being by the fire, and watching the cooking. It made me feel like I was there, which is an awesome accomplishment. It was warm and cozy, it made me thankful to be out of the cold.
You're the best buddy, honestly..
So happy I have found this channel.
Not sure why but watching, it's gotten me past some rough times in my life....
I had 3 close relatives pass away in 2 weeks time, few months ago and your videos basically just kept me going....
Keep being YOU my friend because you make a wonderful impact on people and you seem like just a good person and people are lacking that nowadays...
Thank you again sir.
This is possibly my favorite video yet. It's so intimate and comforting. You just brightened up my day!
I've been watching your work for years now. It's always a great comfort to return and see what wonderful things you are doing.
In honor of Jon's love of nutmeg, I think we should start calling nutmeg "Jonny Spice".
This is so great. I love seeing you cook in the cabin with the cold weather outside. I also love seeing you cook good food like this! I can sense your excitement at cooking in that cabin too. Everything about this is great and i hope there is more to come.
we use a wee bit of milk and grated old cheddar with a little salt and pepper mixed to a paste... and call it welsh rarebit... im thinking the egg yolk should have been raw to get that paste consistency... and yeah... its awesome... especially with a fried breakfast... ;)
oh yeah... we put a soft fried egg on each piece... :)
My dad absolutely loved watching your videos and frankly so do I. He did civil war re-enactments for 20 years he was more interested in the 18th century and so am I. We watched your videos together a lot and even made some of the recipes. He passed away November 2018 and watching you helps me to still feel close to him..
I loved the series with the cabin! And I love that you’re cooking in the Cabin
I’m so thankful for these videos. It brings me back to a time back when I escaped the city, returned to the farm, and built my cabin in the woods. Enjoying the simple pleasures of a warm fire and enjoying simple, yet delicious meals. Thanks for these videos. Your passion is real and it shows.
This is a great episode, one of my favorites.
I don't understand why people would leave thumbs down because everything looks amazing
This man really makes my day his video's are so relaxing and it is also very interesting. Keep up the good work much love and support from Belgium!!
Such genuine passion and enthusiasm, you can’t help but be completely drawn in the wonderful world that Townsend has created, please keep up the excellent work.
we put ale and mustard in a rarebit
...and on occasion I'll use Worcestershire sauce* as not all my family are keen on the mustard.
* Pronounced Wustersherr where I come from.
@@chrisgibson5267 much more fun how they pronounce it though, wor-chester-shire
That's what my family always did. Been in country since 1689 (except for the Native Americans who married into the family who were obviously here much longer)...
@@chrisgibson5267 We just call it Wuster.
@@chrisgibson5267 There is a town in Mass. called Worchester pronounced "Wooster" as in England.
No, Thank You, John. From the bottom of our hearts. You have been so genuine, happy, enthusiastic and amazing at being able to bring the 18th century to life for all of us to see and experience right there with you. You are an amazing person for all you have done and are. Thank you for everything you have done and continue to do in sharing with us your passion in life. Bless you and your friends and family. Also, love the new cabin, can't wait to see more video's. Thank you.
Love it, shame you didn't go into the history/origin of the name, since it seems to be of much controversy in the comments section 😄
His passion for his work really pulls everyone in and that's a face of a happy man who lived with no regrets❤️
"it's just you and me" and the nutmeg!
To hear your excitement and enthusiasm makes me smile ear to ear! Thanks for all you do John! Great videos, every one of them.
Please add the “smell-a-vision” application to your cooking videos. Cheers.
I'm pretty sure I was smelling the wood fire smoke as I was watching it..... May have been my imagination running away.
Thank you for enumerating places you've done the show at. This takes it to a higher level with "feeling" history. I can almost smell the wood smoke and the way the sound echoes in the space.
How about traditional german lentil soup ?
It is the the perfect winter meal.
I bet it would be great with this Welsh Rabbit!
Thank You John, for all your hard work in making your channel such a pleasure to watch and a wonderful place to learn about the past.
Toasted cheese always makes me think of Jack Aubrey.
Three cheers for Lucky Jack!
Fabulous episode. Love how close it was and how you chatted about the feeling you have, of both making the cabin (respect to our ancestors) and the feeling of living in it.
Love the sound of Welsh rabbit.
I wonder what the temperature is inside the cabin. Even though there's a fire going, it still looks quiet cold.
I felt that too. Though if that big fireplace is anything like my experience with wood heaters, I'd say it's probably pretty nice, or at least capable of it with enough wood 'n time.
This makes me feel like I am a guest around the fire and being spoken to directly. I do appreciate all the types of videos and guests that come along on each video. Each one is so unique and for me it's cherised. thank you.
in the future it will be known as Welsh Velveeta Rabbit