Grew up on the "Bubble". Always on a Monday (with left overs from Sunday roast dinner) The smell alone is worth the cooking, served with thick slices of smoked bacon. Enjoying all your presentations. Thanks from London, UK.
Here in the uk Bubble and Squeak is a mix of cooked mashed potato, cooked cabbage and any other left ovets from a sunday lunch. Mix them together and fry together and serve with left over meat.
We’ve heard a few different recipes for it since we’ve released this one. Thanks for sharing that one! The one we presented was a recipe from a period cook book and it’s interesting to see how the food varies across time and region! Best!! Will
@@CivilWarDigitalDigest cheers Will, its real working class food. It was often eaten on Monday which was washing day when the clothes were done so the lady of the house had no time for cooking.
My mate had a pub. He did Sunday dinners. Nothing fancy, just regular. Choice on the menu was take it or leave it. He always did enough roast potatoes and cabbage to have left overs for Monday. Bubble and Squeak with an egg on top. Washed down with two or three pints of Brakspears best. Ah, they were days.
Gents, my attempt at Bubble and Squeak in the field went well this past weekend, very easy dish, good flavor, all my comrades tried it and gave it a thumbs up. Thanks for the education!
Just a suggestion: I watch a lot of cooking videos, and the addition of a third camera angle splicing in the food as it cooks would really elevate these segments. I like your videos.
What is the etymology of the name bubble and squeak? The other names of the meals are self explanatory but this reminds me of bubble water cleaning pans and such.
+Ian Melendez this was not part of the research for the episode. I have seen different theories on the origin. Most center on the sound that is made during cooking. Keeping in mind traditional bubble and squeak is fried left over vegetables from a roast dinner.
Thanks, Jack! To keep as true to the original recipe as we could, that is brisket, or what you make Corned beef out of. We didn't have access to Salt beef so we started there. We could have gotten a little closer by having made corned beef first but our production schedule that day didn't allow it. Glad you enjoyed. Will
2 questions: Is your sack coat greenish in color or is that just because of the camera and how did soldiers in the field store leftover grease? Did they just let it solidify in the pan?
We will look for a veteran's record on how to "reserve" a grease in camp, but you should be safe either in the pan or pour it off into a container. That's still how I do it at home today. We keep bacon grease for later use even today. As to jacket color, that may be the camera. The is wool that was woven by Pat Kline over 20 years ago, lol
Hi, would they really have thrown away the cabbage water or instead saved it for stick or a drink? I ask because perhaps the American and European traditions were different at this time. Greetings from Luxembourg :)
Wil, how would you handle hygiene and sanitation when attempting something like this at an event? Obviously during the period the soldiers weren't as aware of bacteria, cross contamination, and other such concerns. While dysentery would be period correct, I think that'd be adding a little too much realism to the hobby for me. Ooo, perhaps that'd make a good video, how to clean your cooking and eating implements in a period, yet sanitary method!
Joe - We will look at this for an episode. Of course, most period recipe books make some comment about "cleanliness is next to Godliness" in the openings. Cooks knew to keep as clean as possible. Looking for a period way? Quickest thing I can think of is to boil the dishes. Most bacteria doesn't live past 140 or 160 degrees F. Boil your stuff for a few minutes and that will help. The National Resteraunt Assn used to call 40-160 degrees the "Food Temperature Danger Zone" in their training. Get your stuff outside it to kill off bacteria. Frying and boiling the meat and cabbage also does this for the food. You're right about not wanting dysentery! When I cook in a garrison environment, there is always a little anti-bacterial soap hidden that the boys don't see. I want the historic experience to be remembered on Monday - not still felt.
Great tips! I try to be very conscious of cleanliness when working in the kitchen, and that's what I was thinking about when you were handing and cutting up the raw beef. Boiling is what I was sort of figuring as a likely option. I'll be interested to see if you guys can dig anything up. I don't really recall reading too much in primary accounts on the details of cleaning up after meals. I would assume the soldier would want to at least make an effort, if only to stave off vermin and rancid odors. 20th century manuals talk of using sand to scour mess kits. I know that practice goes back quite a ways, so I wonder if that was often employed too. If time allowed, I could see scouring the equipment with an abrasive like sand, then boiling it clean, using the hot water with any soap on hand to clean your hands. On the subject of time allowing, you often hear how quickly the men would have to pack up and move out after their morning meal. I wonder if that wasn't often on their minds when planning meals. A meal requiring much clean up, or leaving hot cooking vessels that would need to cool down (even if they didn't need to be scoured) before being packed, as an evening meal, when more down time could be expected following the meal to do such necessary tasks. Anyways, as always, great video you guys!
+Joseph Coppens - your comments here also assume an army continually on the march. Given all I've read there are long stretches where the men rested in the same came multiple days. Hence, a meal like this works. Thanks for the conversation and compliment!
Another good point. The figures I've read vary quite a bit, but the average soldier of either side spent far more days per year in the same spot as the previous day versus on the march. This recipe would of course work better for semi-permanent camp or garrison as vinegar would be part of the ration in camp but not typically while on the march.
You see, once they relocated decent Americans ( the road is built by a military) I believe somewhere from the South here to Oregon, I changed to a better. Because those fools can’t make you snap. I think had I lived in Oklahoma or Alabama life would be way different. I have desire whatever to integrate into N.W Americans or Californians.
love this channel so much. However the videos keep switching to mono audio in places and it drive me crazy. just an FYI. but not to be negative i absolutely LOVE you guys. like watching FOOD tv circa 1864
Grew up on the "Bubble". Always on a Monday (with left overs from Sunday roast dinner) The smell alone is worth the cooking, served with thick slices of smoked bacon. Enjoying all your presentations. Thanks from London, UK.
Here in the uk Bubble and Squeak is a mix of cooked mashed potato, cooked cabbage and any other left ovets from a sunday lunch. Mix them together and fry together and serve with left over meat.
We’ve heard a few different recipes for it since we’ve released this one. Thanks for sharing that one! The one we presented was a recipe from a period cook book and it’s interesting to see how the food varies across time and region! Best!! Will
@@CivilWarDigitalDigest cheers Will, its real working class food. It was often eaten on Monday which was washing day when the clothes were done so the lady of the house had no time for cooking.
My mate had a pub. He did Sunday dinners. Nothing fancy, just regular. Choice on the menu was take it or leave it. He always did enough roast potatoes and cabbage to have left overs for Monday. Bubble and Squeak with an egg on top. Washed down with two or three pints of Brakspears best. Ah, they were days.
Will, had never heard of this. Thanks for bringing it to us.
Great video. Enjoyed it 👍
a camp favorite for me,but I like to kind of stirfry it all together
Excellant video, I must try this recipe!
Going to try this weekend at a Living History Event, I let you know how it goes, thanks guys great video
Gents, my attempt at Bubble and Squeak in the field went well this past weekend, very easy dish, good flavor, all my comrades tried it and gave it a thumbs up. Thanks for the education!
Awesome. Loving this series.
Thank you for watching!
Made this at my last reenactment. It is very delicious.
I think I might have to have Bubble n Squeak this week for dinner.. great video chaps!
I am going to try this.
Just a suggestion: I watch a lot of cooking videos, and the addition of a third camera angle splicing in the food as it cooks would really elevate these segments. I like your videos.
Thanks for the compliment and suggestion! It’s something on our radar and we are working toward! Will
For your skillet is that a canteen half?
It is.
can't eat pork but I'm sure I could use beef fat instead. looks good
Now would they have saved that water you dumped out from the cabbage or tossed it? Just curious...
In a Patreon bonus video, Deb talked about the kids lining up to drink it. It was enjoyed!
stupid question what is the name of the song that is played at the start?
Hell on the Wabash
What is the etymology of the name bubble and squeak? The other names of the meals are self explanatory but this reminds me of bubble water cleaning pans and such.
+Ian Melendez this was not part of the research for the episode. I have seen different theories on the origin. Most center on the sound that is made during cooking. Keeping in mind traditional bubble and squeak is fried left over vegetables from a roast dinner.
First Rate job Will. What kind of "cut" of beef ration did/do you have in the video???
Thanks, Jack! To keep as true to the original recipe as we could, that is brisket, or what you make Corned beef out of. We didn't have access to Salt beef so we started there. We could have gotten a little closer by having made corned beef first but our production schedule that day didn't allow it. Glad you enjoyed. Will
Does anybody else not hear anything during the quiet phase, where he is supposed to be saying something??
2 questions: Is your sack coat greenish in color or is that just because of the camera and how did soldiers in the field store leftover grease? Did they just let it solidify in the pan?
We will look for a veteran's record on how to "reserve" a grease in camp, but you should be safe either in the pan or pour it off into a container. That's still how I do it at home today. We keep bacon grease for later use even today.
As to jacket color, that may be the camera. The is wool that was woven by Pat Kline over 20 years ago, lol
Hi, would they really have thrown away the cabbage water or instead saved it for stick or a drink? I ask because perhaps the American and European traditions were different at this time. Greetings from Luxembourg :)
What kind of vinegar?
We used white distilled.
Would Apple Vinegar have been used or issued at all? Or was Distilled Vingear much more common?
Wil, how would you handle hygiene and sanitation when attempting something like this at an event? Obviously during the period the soldiers weren't as aware of bacteria, cross contamination, and other such concerns. While dysentery would be period correct, I think that'd be adding a little too much realism to the hobby for me. Ooo, perhaps that'd make a good video, how to clean your cooking and eating implements in a period, yet sanitary method!
Joe - We will look at this for an episode. Of course, most period recipe books make some comment about "cleanliness is next to Godliness" in the openings. Cooks knew to keep as clean as possible. Looking for a period way? Quickest thing I can think of is to boil the dishes. Most bacteria doesn't live past 140 or 160 degrees F. Boil your stuff for a few minutes and that will help. The National Resteraunt Assn used to call 40-160 degrees the "Food Temperature Danger Zone" in their training. Get your stuff outside it to kill off bacteria. Frying and boiling the meat and cabbage also does this for the food. You're right about not wanting dysentery! When I cook in a garrison environment, there is always a little anti-bacterial soap hidden that the boys don't see. I want the historic experience to be remembered on Monday - not still felt.
Great tips! I try to be very conscious of cleanliness when working in the kitchen, and that's what I was thinking about when you were handing and cutting up the raw beef. Boiling is what I was sort of figuring as a likely option.
I'll be interested to see if you guys can dig anything up. I don't really recall reading too much in primary accounts on the details of cleaning up after meals. I would assume the soldier would want to at least make an effort, if only to stave off vermin and rancid odors. 20th century manuals talk of using sand to scour mess kits. I know that practice goes back quite a ways, so I wonder if that was often employed too. If time allowed, I could see scouring the equipment with an abrasive like sand, then boiling it clean, using the hot water with any soap on hand to clean your hands.
On the subject of time allowing, you often hear how quickly the men would have to pack up and move out after their morning meal. I wonder if that wasn't often on their minds when planning meals. A meal requiring much clean up, or leaving hot cooking vessels that would need to cool down (even if they didn't need to be scoured) before being packed, as an evening meal, when more down time could be expected following the meal to do such necessary tasks.
Anyways, as always, great video you guys!
+Joseph Coppens - your comments here also assume an army continually on the march. Given all I've read there are long stretches where the men rested in the same came multiple days. Hence, a meal like this works. Thanks for the conversation and compliment!
Another good point. The figures I've read vary quite a bit, but the average soldier of either side spent far more days per year in the same spot as the previous day versus on the march. This recipe would of course work better for semi-permanent camp or garrison as vinegar would be part of the ration in camp but not typically while on the march.
You see, once they relocated decent Americans ( the road is built by a military) I believe somewhere from the South here to Oregon, I changed to a better. Because those fools can’t make you snap. I think had I lived in Oklahoma or Alabama life would be way different. I have desire whatever to integrate into N.W Americans or Californians.
That’s what we had and since that’s from childhood why change?
Now you need a Hookers Retreat to top it off!
+BocageTiger this is Will writing. I do find meal prep a lot easier at events having made these episodes. That sounds great! Lol
love this channel so much. However the videos keep switching to mono audio in places and it drive me crazy. just an FYI. but not to be negative i absolutely LOVE you guys. like watching FOOD tv circa 1864
Thanks for the note. Audio is an area we are working to update! More food in 2020!
Sure they would save cabbage water.
Hey will, looks like you burnt up my Bacon pretty good ! Dang burn It !