Correcting myself: tons of people apparently do eat poutine as a main dish. I've mostly seen it listed as an appetizer, but, my experience may be an outlier, so perhaps a poor example. My point about the pies is that 1 is a snack, and you'd need more for a meal. For a one day journey, they'd probably be fine. And 2 made a good light breakfast. Cheers!
You can get more filling in your pasties if you let the filling cool, then pre roll it into a UFO shape that will fit your circles of pastry. Use 1 beaten raw egg for "rimming" your pastry, and for on top. When you crimp, use your thumb and index finger to "smoosh and twist" for a really good seal. You are right about the extra inches for the bottom pastry to allow more filling space. If you want to OG while at home cooking you can use a small ramican to help really make a good deep well for filling and super easy crimping of the edge. When crimping with your fingers: pretend you are holding a pen in your fist, move your thumb from over your "fingers" to over the first knuckle on your index finger; like you're going to ring a handheld buzzer. You put your knuckle if your index finger on the bottom and press with your thumb on the top of the pastry like your ringing that buzzer and do a slight twist. Reduce your rice and meat ratio to add some frozen mixed veggies so you don't fatigue as badly, the starch of the rice and the fat of the meat help to reduce the likelihood of you veggies going bad when pre- compressed prior to filling the pastry. Love ya Kramer! Keep going! Great content! Check out coalcracker bushcraft for tips on field cooking raw meat and other nifty survival stuff. I love that guy too.
How dare you ! XD Yeah plain poutine is not a main dish. That's said, with something like smoked meat on top. It makes a good main dish. (Heavy on the calories though xD.)
Kramer: "You don't order Poutine for your dinner.." Me, a New Englander: "Yes you do." Kramer: "Or maybe you do.." I laughed at that unintentional perfect timing.
US to UK conversion. Heavy cream is double cream. Pie dough is pastry. It's fascinating how our shared language is so different. Great channel and I thoroughly enjoy watching!
Ok, private chef here, a couple of things that could be helpful, putting the dough into a small baking pan or large muffin cups would help you get more stuffing inside. The fork crimps on pies of this sort are usually just decorative, the dough seals better with just hand pressing the pieces and then going over it with a fork to make it look nicer.
One part of my brain: "Why am I watching a cooking video?" The other part of my brain: "This will be vital information after a coronal mass ejection wipes out the power grid and we are knocked back to the medieval era."
Can definitely vouch for store-bought pie dough if you want to cut corners. When I was making some last-minute Lombard Chicken pasties (14th century real-world medieval recipe, but similar to this) for an event, it saved me a ton of time trying to get it done the night before!
Of course, you order poutine as dinner. It is done all the time. We have all kinds of poutine with different toppings (always the base of french fries, gravy and fresh cheese curds). My favourite is poutine with ground beef and onions.
Great video as always, Kramer. Savoury pies are one of those classic foods that appear widely throughout both fantasy and history, and yours look delicious. It's one thing I wish was more widely popular here in the States. My partner is English/South African, and having been thoroughly exposed to the culturally integral pies of both nations, I simply can't get enough of them. I make them frequently for dinners, our annual renaissance faire feast, and plan to make them for SCA gatherings in the future.
Come on down to southern Louisiana and have a Natchitoches Meat Pie. You'll love them. (It's pronounced 'Natchez', just go with it.) It's a classic savory meat pie that's stood the test of time.
You compared them to poutine . . . Could you imagine a poutine stuffed hand pie? Gravy, cheese curds, potato (tots), bacon. Or a chili cheese fries/hashbrowns stuffed hand pie?
In my part of the World, freezer pastry comes in square sheets. Just cut the sheet into quarters, add filling to one side of the diagonal, fold over the other half and crimp - a common technique in 'Cornish' pasties (pastries with a Cornish accent) and Asian filled dumplings. I also noticed your hand pies were starting to pull apart while in the oven - you didn't put a hole in the top to allow excess steam to escape, it does not have to be big, and that recipie is pretty dry so the gravy is not going to leak out when cooked or carried. You may also wish to research 'Melton Mowbray' pork pies - claimed by some to be the oldest recorded English meat pie (its not, origin is somewhere in the mid 1800's), its a pie filled with spiced chunky or ground pork (sometimes 'salted' pork) and the crust made with a leathery 'hot water' pastry, its generally eaten cold so would make good field rations as it should survive a couple of days if kept cool in your pack,
Another great video Kramer! As a former Exec. Chef, please allow me to pass on some tips: Savoury Pies are a classic workingman's and traveler's fare. The problem with some of these "fantasy realm" cookbooks is the lack of practicality,. which you have experienced. They are very pretty and appeal to a certain genre, but are not practical as the real things. We make pasties from store bought pie dough (in bulk), 9" cut in halves so that a proper sized pie (one that fits in the hand fully), brushed with egg wash (we find heavy cream can lead to a "soft browning" and can leave a false crust) filled to the brim and fit for a proper journey or tavern fare. Keep up the great work my friend, I'm looking forward to seeing what you'll make on your next "ale and pie" recipe.... Be well and go well...
Rye pie dough is a lot different than the wheat pie dough you get from the store. Here in eastern finland we have "karelian pies" made into rye crust, filling is potatoe or rice commonly, and rye doesn't fluff up same way as wheat does, so I bet those would be quite hardy pies if it's done on rye dough.
I can see them as several of several items in a "tasting" menu. They remind me a lot of empanada. Order different varieties and make a meal out of them.
Cook your meat first then add the garlic when you reduce heat. Never cook the garlic first because you will burn it and it’s ruined. Also put a dab of oil in with the butter to keep it from burning. Butter will burn above a med heat. Hopefully this helps for future cooking 👍🏻
I am grateful for those recomendations and alterations, it will save so much time and effort when you make these yourself. Althou they look great i would probably add somethign else to the meat and rice, which would probably mushrooms and onions.
Ive done meat pies many times, but tend to use cubed potatoes instead of rice. And usually fold over and seal, usually a half the size, hardest part is to not over fill them.
Great video! I like how you altered the recipe as you needed. A lot of people are scared to do that! Recipes are meant to be a guide, not a law. Ultimately make everything to your taste and with what you have available
This sounds like fun! FYI, I ran across pie dough at the store a few days ago that was scored for mini pies! It's in a blue package, whereas, the regular pie dough from this company is in a red package. (This is in the U.S., I have never seen this version of the pie dough before, so I don't know how widespread the product is or if it's just a new thing for a few test markets.) I haven't opened it up yet, but the package says it contains two sheets of pie dough with 7 cut outs each; I bought two packages. I think the idea is to use them in a regular muffin pan, but as I said, I haven't opened them yet. I was glad to see your note about using water to seal the pies and also to roll out one round slightly larger than the other. To lessen the starchy impact, one could use a gravy made with flour or corn starch instead of the sour cream. Remember, rice will absorb liquid, possibly making the filling too dry if there is too much. I would also cut a couple (SMALL!) steam vents in each top crust to lessen the possibility of blowouts on the seams of the pies.
quick tip to even out hamburger for the pies,with your hand mix ground meat with enough cold water to make a slurry this is how get the smoothest possible consistency for things like hot dog chili. Just make sure to use a minimal amount of coal water to make your slurry and drain in a mesh strainer prior to frying. Donot use hot water because the heat can cause the tendon material in the hamburger to seize and create lumps
I made something similar. The difference was the size, I made a full meal, stuffed it with items and cooked it. So good. The top was probably 3in radius with a centimeter depth all the way around. So it was large but the concept was the same.
This is definitely one of my favourite videos of yours! Excellent editing, video and sound quality and extremely interesting. I actually have this cookbook and it makes me so happy to see others enjoying the things I do! Your tips are greatly appreciated. Not sure I would've thought to do those suggestions, especially the first time through. Seeing this will make it so much more successful when I go to make these. I can't wait!
Great video as always, Kramer! I definitely agree with putting water around the edges to help seal the pies. Beaten egg would be a step up from that, even, but I like the simplicity of water in this setting.
I made modifications to the apple cabbage stew by adding some of the hillshire farms beef smoked sausage and some Worcestershire sauce to it, it tastes amazing that way the described way was a bit bland
Thank you, Kramer, they look great. Never thought of using rice in a pie, I'm not really a carbs on carbs guy 😋 but I'm interested. They would have a much lower 'shelf-life' because of the rice. So I'm not sure about taking them on adventures. They'd last a day at best unrefrigerated. Loved your video for Shad's channel, by the way. Not sure if I already said. Really looking forward to seeing more. Do you do any gardening, out of interest? Only because I don't see anyone talking about ancient farming techniques, all the weird herbs they used to use, did they compost things?, how old are ornamental gardens? etc. Cheers, as always 👍
Looks like a bit of suet or lard added to the meat might make it a little more rich, compensate for the dry crust a little more. A bit of beef gravy might go well with it too.
It's so fun watching you cook! You are awesome, and I bet these all would be delicious. Question: How do you get your kitchen to look so medieval and anachronistic? It looks AMAZING, seriously. Any tips for boosting the immersion, especially for younger people or when living in a shared space?
An idea for some additions to help the flavor a bit. Add some onion and raisins. I know sounds weird with raisins. However, it works very well. Especially, if you can get regular and golden raisins.
Anytime you're interested in trying a new meat, it's a good idea to cut it with a meat you already know that you like. Ground turkey tends to be weak and bland, so for sure cut it with ground beef to start. As you learn what seasonings you need to make up the difference in flavor with turkey, then up the turkey ratio. Pre-seasoned meats like Italian pork, OTOH, could benefit from cutting with blander meats, until you know you can handle all the spicey spice. This spares you from dissatisfaction with overly gamey meats, too. I find black dragon too bitter by itself. But when balanced with giant boar, I can hardly wait until meal time. 🤤
Now for a breakfasty kind, scrambled eggs, bits of bacon/sausage/ham etc, potato, and onion and maybe cheese or peppers. For the original stated mixture, I would have added chopped yellow onion, mushrooms, and green onion for color and taste.
I wonder how much of the stuff that's in the elder scrolls cook book is just traditional nordic food. I'm a finn and these are common enough that you can buy several varities at most stores, crust is different though. Literally just called ''meat pie''. And yes, they taste like nothing so that part is authentic. You gotta make them at home and spice them to taste if you want them to be anything other than bland.
Looks about the size of a Natchitoches (Pronounced 'Natchez', don't think about it too much) meat pie. Very, very common street and snack food in southern louisiana. I have one or two a day for breakfast.
I think potatoes would be better than rice. I also like chicken more than beef, so will try this out with chicken, potato, peas & carrots for a medieval party! Thanks for sharing the recipe. Hobbits! Ponies all! We are fond of parties! 🥧
Ahhhh you're right, missed opportunity. I think the GoT cookbook is more historically accurate, and has more in it that has a medieval feel, even if it isn't historical. When applicable, the author actually includes excerpts from medieval texts if the recipe is the same, and then provides her translation into colloquial speech, and oftentimes provides a modern "updated" version of the dish.
I made this and thought it called for too much rice. The filling was good on its own but next time I'm omitting the rice. I also ran out of dough and had too much filling left lol
I think they are firmly in the snack category. Trying to make a meal of one would require replacing some of the rice with vegetables and making them bigger, but then they'd require two hands to eat and would be harder to pack on a walking or riding trip without risk of damage. Two or three could make a meal but I think your apparent reaction that they're bland means they need some more spice. I react badly to some cooks who think everything needs salt and black pepper but in this case I'd make an exception. Otherwise damn but they look good. I'm not familiar with the heavy cream wash and will try that for sure. Do you think there was any taste difference between that and egg wash?
for some reason I have not been getting any notifications for this channel. I did not know he made so many new cooking vids, and the LOTR outfit video, and they are all awesome. i did ding the bell, a long time ago, and its still dingged, so wtf youtube?
Ah! Ye olde tupperware method. nice. I was going to say that you needed to go around the edges with water, milk, or oil to help seal your pies. Also, pinch your pies closed before crimping.
Poutine absolutely can be your dinner. rotflol I've had it for an entire meal many times. It sort of works. I mean, it's got your meat (aka, the gravy), protein (aka the cheese) and some carbs (the potato), all you need is some veggie and you're good to go. ;) I've actually been grabbing them at A&W (best place I've found, short of making it myself) for a quick hot meal on a busy day. It works. Fills me up. Does NOT come with a veggie, but it carries me over until the next meal. I've heard the recipes in this book tend to be quite. . .underwhelming, lacking in instruction and generally just . . .needing a lot of work. The ideas are great, but if your meat pies are that bleh - it needs some work. I've heard the drink recipes tend to be quite bland as well. Not 'bad'. Just. . .nothing outstanding. Might be a better place as a starting point than taken 'as is'. That being said, you're right about the pies needing to be made on a flat surface then moved over. Like pasties, you need a little room! But you did great for the cramped space. Personally, I love pocket pies (and pasties. . .ok, I LOVE pasties. I've got my Cornish grandmother's recipe and make them like she did and we never get them often enough. I could live off those things. lol They are a fair bit of work, though). They are generally sort of fun to make, if you have the time and can have so many variations.
Oh they look quite cute, but they sure lack spices and flavouring ingredients (it's only pepper and garlic, come on cookbook authors!). I first thought the shredded cheese in the video was sauerkraut, since it's a common ingredient in easter european pastries and dumplings and it's a match made in heaven with the meat- the sourness and the juicyness enhance the meat quite a bit. Kim Chi would also work amazingly. Since I don't have cooked rice as much, I'd replace it with some leftover potatoes or diced up old bread for more flavour and for the sponge effect. And more spices like cinnamon, cardamom, clove, nutmeg, mace, saffron, sugar, sumac~ also I think this would benefit from an onion. Oh and make some dessert pies while I'm at it, just some apple slices, nuts and raisins and maybe honey. Now you have one with veggies, one with meat and a fruit one and yes I realize I sound like the hobbit I larp as.
It's actually really smart, because they're so small that you just keep snacking. They always come back for more in the end.... Filthy little paltroons....
Looks like too much hard work. Pastry from the shop, it's round here in France, not square, filling, I like tuna with a little sauce like soy or sweet chilli, cut rounds and fold, stick them in the airfryer for a bit and Robert is very much your mothers brother. Simples.
I honestly wouldn't bother with the Skyrim cookbook, man. None of the stuff in game was every intended to be replicated in realworld terms (which is okay). What's not okay is the sense of reaching and desperation the recipes give off in their attempts to replicate things or fill gaps with new inventions that don't belong. They should have left well enough alone, but they didn't. That is a failing. They should have left well enough alone, but they were greedy. That is a Crime. Todd Howard, the greedy meddler, was involved in any way, indirect or tangential. That is Evil.
Correcting myself: tons of people apparently do eat poutine as a main dish. I've mostly seen it listed as an appetizer, but, my experience may be an outlier, so perhaps a poor example. My point about the pies is that 1 is a snack, and you'd need more for a meal. For a one day journey, they'd probably be fine. And 2 made a good light breakfast. Cheers!
Don't worry, I'm Québécois and I too wouldn't have plain poutine as dinner, but a fancier one with added meat is a great meal.
You can get more filling in your pasties if you let the filling cool, then pre roll it into a UFO shape that will fit your circles of pastry. Use 1 beaten raw egg for "rimming" your pastry, and for on top. When you crimp, use your thumb and index finger to "smoosh and twist" for a really good seal. You are right about the extra inches for the bottom pastry to allow more filling space. If you want to OG while at home cooking you can use a small ramican to help really make a good deep well for filling and super easy crimping of the edge. When crimping with your fingers: pretend you are holding a pen in your fist, move your thumb from over your "fingers" to over the first knuckle on your index finger; like you're going to ring a handheld buzzer. You put your knuckle if your index finger on the bottom and press with your thumb on the top of the pastry like your ringing that buzzer and do a slight twist.
Reduce your rice and meat ratio to add some frozen mixed veggies so you don't fatigue as badly, the starch of the rice and the fat of the meat help to reduce the likelihood of you veggies going bad when pre- compressed prior to filling the pastry.
Love ya Kramer! Keep going! Great content! Check out coalcracker bushcraft for tips on field cooking raw meat and other nifty survival stuff. I love that guy too.
How dare you ! XD
Yeah plain poutine is not a main dish.
That's said, with something like smoked meat on top. It makes a good main dish. (Heavy on the calories though xD.)
Kramer: "You don't order Poutine for your dinner.."
Me, a New Englander: "Yes you do."
Kramer: "Or maybe you do.."
I laughed at that unintentional perfect timing.
I need to establish calzone as an adventuring food
As someone from Quebec, we often order poutine as a main dish. They can come in a lot of variety too! :^)
Yeah you just have to be ok with your dinner having the same nutritional value as a stick of butter X)
Still totally worth it imo
I‘d rather order Putin to face trial at The Hague - and I‘m in no way sorry for the pun! 😉
US to UK conversion. Heavy cream is double cream. Pie dough is pastry. It's fascinating how our shared language is so different. Great channel and I thoroughly enjoy watching!
Thanks for the clarification!
Ok, private chef here, a couple of things that could be helpful, putting the dough into a small baking pan or large muffin cups would help you get more stuffing inside. The fork crimps on pies of this sort are usually just decorative, the dough seals better with just hand pressing the pieces and then going over it with a fork to make it look nicer.
One part of my brain: "Why am I watching a cooking video?"
The other part of my brain: "This will be vital information after a coronal mass ejection wipes out the power grid and we are knocked back to the medieval era."
This guy’s channel is gaining traction big time. Good for him. He works hard and has good character appeal.
Can definitely vouch for store-bought pie dough if you want to cut corners. When I was making some last-minute Lombard Chicken pasties (14th century real-world medieval recipe, but similar to this) for an event, it saved me a ton of time trying to get it done the night before!
Of course, you order poutine as dinner. It is done all the time. We have all kinds of poutine with different toppings (always the base of french fries, gravy and fresh cheese curds). My favourite is poutine with ground beef and onions.
Imagine if there was an official elder scrolls restaurant in Bethesda/Rockville, Maryland
Great video as always, Kramer. Savoury pies are one of those classic foods that appear widely throughout both fantasy and history, and yours look delicious. It's one thing I wish was more widely popular here in the States. My partner is English/South African, and having been thoroughly exposed to the culturally integral pies of both nations, I simply can't get enough of them. I make them frequently for dinners, our annual renaissance faire feast, and plan to make them for SCA gatherings in the future.
Come on down to southern Louisiana and have a Natchitoches Meat Pie. You'll love them. (It's pronounced 'Natchez', just go with it.) It's a classic savory meat pie that's stood the test of time.
7:45 a beaten egg can also work for that and you can use the rest for the glaze on top.
You compared them to poutine . . .
Could you imagine a poutine stuffed hand pie? Gravy, cheese curds, potato (tots), bacon.
Or a chili cheese fries/hashbrowns stuffed hand pie?
Pizza Pops made a poutine flavor as a limited run item. Personally I liked them, but they were crazy salty. A home made version might be good
In my part of the World, freezer pastry comes in square sheets. Just cut the sheet into quarters, add filling to one side of the diagonal, fold over the other half and crimp - a common technique in 'Cornish' pasties (pastries with a Cornish accent) and Asian filled dumplings. I also noticed your hand pies were starting to pull apart while in the oven - you didn't put a hole in the top to allow excess steam to escape, it does not have to be big, and that recipie is pretty dry so the gravy is not going to leak out when cooked or carried. You may also wish to research 'Melton Mowbray' pork pies - claimed by some to be the oldest recorded English meat pie (its not, origin is somewhere in the mid 1800's), its a pie filled with spiced chunky or ground pork (sometimes 'salted' pork) and the crust made with a leathery 'hot water' pastry, its generally eaten cold so would make good field rations as it should survive a couple of days if kept cool in your pack,
Another great video Kramer! As a former Exec. Chef, please allow me to pass on some tips: Savoury Pies are a classic workingman's and traveler's fare. The problem with some of these "fantasy realm" cookbooks is the lack of practicality,. which you have experienced. They are very pretty and appeal to a certain genre, but are not practical as the real things. We make pasties from store bought pie dough (in bulk), 9" cut in halves so that a proper sized pie (one that fits in the hand fully), brushed with egg wash (we find heavy cream can lead to a "soft browning" and can leave a false crust) filled to the brim and fit for a proper journey or tavern fare. Keep up the great work my friend, I'm looking forward to seeing what you'll make on your next "ale and pie" recipe.... Be well and go well...
Rye pie dough is a lot different than the wheat pie dough you get from the store. Here in eastern finland we have "karelian pies" made into rye crust, filling is potatoe or rice commonly, and rye doesn't fluff up same way as wheat does, so I bet those would be quite hardy pies if it's done on rye dough.
You can make armor like crusts from wheat...
I would always add in diced jalapeno, but that's just a flavor booster
I can see them as one of several courses in a 'tasting menu' meal, or for appetizers / nibbles at a party. They look really yummy.
I can see them as several of several items in a "tasting" menu. They remind me a lot of empanada. Order different varieties and make a meal out of them.
These would be good with some extra sour cream for dipping.
Good to see you again, Kramer! Another great addition to the Living Anachronism kitchen.
I really need to stop watching these at work. So hungry for fantasy/medieval food right now. Great video. Thanks again for all the awesome content.
Cook your meat first then add the garlic when you reduce heat. Never cook the garlic first because you will burn it and it’s ruined. Also put a dab of oil in with the butter to keep it from burning. Butter will burn above a med heat. Hopefully this helps for future cooking 👍🏻
I am grateful for those recomendations and alterations, it will save so much time and effort when you make these yourself. Althou they look great i would probably add somethign else to the meat and rice, which would probably mushrooms and onions.
Ive done meat pies many times, but tend to use cubed potatoes instead of rice. And usually fold over and seal, usually a half the size, hardest part is to not over fill them.
Have a great day, the Green Man is almost here in my shire!
Great video! I like how you altered the recipe as you needed. A lot of people are scared to do that! Recipes are meant to be a guide, not a law. Ultimately make everything to your taste and with what you have available
Less rice, more meat, I would use TOAMTO paste as well, creates a consistent meat texture and breakdown. And create a more savory sauce when baking
This sounds like fun! FYI, I ran across pie dough at the store a few days ago that was scored for mini pies! It's in a blue package, whereas, the regular pie dough from this company is in a red package. (This is in the U.S., I have never seen this version of the pie dough before, so I don't know how widespread the product is or if it's just a new thing for a few test markets.) I haven't opened it up yet, but the package says it contains two sheets of pie dough with 7 cut outs each; I bought two packages. I think the idea is to use them in a regular muffin pan, but as I said, I haven't opened them yet. I was glad to see your note about using water to seal the pies and also to roll out one round slightly larger than the other. To lessen the starchy impact, one could use a gravy made with flour or corn starch instead of the sour cream. Remember, rice will absorb liquid, possibly making the filling too dry if there is too much. I would also cut a couple (SMALL!) steam vents in each top crust to lessen the possibility of blowouts on the seams of the pies.
quick tip to even out hamburger for the pies,with your hand mix ground meat with enough cold water to make a slurry this is how get the smoothest possible consistency for things like hot dog chili. Just make sure to use a minimal amount of coal water to make your slurry and drain in a mesh strainer prior to frying. Donot use hot water because the heat can cause the tendon material in the hamburger to seize and create lumps
This is such a wholesome little series and I love it!
Great content! You are single handedly getting me back into primitive/anachronistic camping. Keep it up!
I made something similar. The difference was the size, I made a full meal, stuffed it with items and cooked it. So good. The top was probably 3in radius with a centimeter depth all the way around. So it was large but the concept was the same.
This is definitely one of my favourite videos of yours! Excellent editing, video and sound quality and extremely interesting.
I actually have this cookbook and it makes me so happy to see others enjoying the things I do! Your tips are greatly appreciated. Not sure I would've thought to do those suggestions, especially the first time through. Seeing this will make it so much more successful when I go to make these. I can't wait!
They look like they belong in a game inventory. I'll have to see if we can make a bunch of these for the next road-trip.
This is excellent timing. My partner and I are planning to make these this Friday!
Awesome!
An update: They were...interesting. I would add more seasoning next time, and they were actually much better cold than warm out of the oven.
Great video as always, Kramer! I definitely agree with putting water around the edges to help seal the pies. Beaten egg would be a step up from that, even, but I like the simplicity of water in this setting.
I made modifications to the apple cabbage stew by adding some of the hillshire farms beef smoked sausage and some Worcestershire sauce to it, it tastes amazing that way the described way was a bit bland
Poutine is a main dish. Always with fresh cheese curds.
I've found with things like this you need to add a bit of gravy in it to help add in a bit more filling, but it does then tend to leak a bit more.
Thank you, Kramer, they look great.
Never thought of using rice in a pie, I'm not really a carbs on carbs guy 😋 but I'm interested. They would have a much lower 'shelf-life' because of the rice. So I'm not sure about taking them on adventures. They'd last a day at best unrefrigerated.
Loved your video for Shad's channel, by the way. Not sure if I already said. Really looking forward to seeing more.
Do you do any gardening, out of interest? Only because I don't see anyone talking about ancient farming techniques, all the weird herbs they used to use, did they compost things?, how old are ornamental gardens? etc.
Cheers, as always 👍
Looks like a great snack for thanks giving
Reminds me of the pasties Kramer made way back when
I LOVE these cooking videos! I will say some of us 100% do eat Poutine as a main dish, just have to make more of it 😀
Great timing! I just made flat bread in my pan and am watching your video with that cheesy, garlicey goodness :3
Looks like a bit of suet or lard added to the meat might make it a little more rich, compensate for the dry crust a little more. A bit of beef gravy might go well with it too.
that kitchen tho 😍
It's so fun watching you cook! You are awesome, and I bet these all would be delicious.
Question: How do you get your kitchen to look so medieval and anachronistic? It looks AMAZING, seriously. Any tips for boosting the immersion, especially for younger people or when living in a shared space?
An idea for some additions to help the flavor a bit. Add some onion and raisins. I know sounds weird with raisins. However, it works very well. Especially, if you can get regular and golden raisins.
Anytime you're interested in trying a new meat, it's a good idea to cut it with a meat you already know that you like. Ground turkey tends to be weak and bland, so for sure cut it with ground beef to start. As you learn what seasonings you need to make up the difference in flavor with turkey, then up the turkey ratio.
Pre-seasoned meats like Italian pork, OTOH, could benefit from cutting with blander meats, until you know you can handle all the spicey spice. This spares you from dissatisfaction with overly gamey meats, too.
I find black dragon too bitter by itself. But when balanced with giant boar, I can hardly wait until meal time. 🤤
I love these videos keep them up.
Thanks for sharing this one! Might use it for our next Ren Fest, but use my venison and my wife's sourdough crusts!
Now for a breakfasty kind, scrambled eggs, bits of bacon/sausage/ham etc, potato, and onion and maybe cheese or peppers. For the original stated mixture, I would have added chopped yellow onion, mushrooms, and green onion for color and taste.
I would suggest swapping rice with onions and peas. Combined with cheese and possibly ketchup, they would taste almost exactly like burgers.
Try adding cheese onions and salt to the filling and maybe a bit of chili powder
I wonder how much of the stuff that's in the elder scrolls cook book is just traditional nordic food. I'm a finn and these are common enough that you can buy several varities at most stores, crust is different though. Literally just called ''meat pie''.
And yes, they taste like nothing so that part is authentic. You gotta make them at home and spice them to taste if you want them to be anything other than bland.
Anyone miss the “a child” jokes from a while ago.
Yeah 😂
Made the Bacon Soup. I will try this one next.
Was that Goron spice I saw in the satchel? Someone must have been adventuring in Hyrule
Looks about the size of a Natchitoches (Pronounced 'Natchez', don't think about it too much) meat pie. Very, very common street and snack food in southern louisiana. I have one or two a day for breakfast.
That Kilroy needs proper fantasy hoodie!
I see that even Kilroy has endorsed your kitchen...
I think potatoes would be better than rice. I also like chicken more than beef, so will try this out with chicken, potato, peas & carrots for a medieval party! Thanks for sharing the recipe.
Hobbits! Ponies all! We are fond of parties! 🥧
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This video should have come out yesterday (3-14). Between the Game of Thrones cookbook and this one, which do you think is more historically accurate?
Ahhhh you're right, missed opportunity. I think the GoT cookbook is more historically accurate, and has more in it that has a medieval feel, even if it isn't historical. When applicable, the author actually includes excerpts from medieval texts if the recipe is the same, and then provides her translation into colloquial speech, and oftentimes provides a modern "updated" version of the dish.
@6:30 that step comes with master cook level ;)
I made this and thought it called for too much rice. The filling was good on its own but next time I'm omitting the rice. I also ran out of dough and had too much filling left lol
Looks like it could use some gravy inside.
I think they are firmly in the snack category. Trying to make a meal of one would require replacing some of the rice with vegetables and making them bigger, but then they'd require two hands to eat and would be harder to pack on a walking or riding trip without risk of damage.
Two or three could make a meal but I think your apparent reaction that they're bland means they need some more spice. I react badly to some cooks who think everything needs salt and black pepper but in this case I'd make an exception.
Otherwise damn but they look good. I'm not familiar with the heavy cream wash and will try that for sure. Do you think there was any taste difference between that and egg wash?
Saying "piece of cake" was a missed opportunity to say "easy as pie".
for some reason I have not been getting any notifications for this channel. I did not know he made so many new cooking vids, and the LOTR outfit video, and they are all awesome.
i did ding the bell, a long time ago, and its still dingged, so wtf youtube?
Poutine is cheese curds, fries and gravy, truffle oil is never an ingredient.
Ah! Ye olde tupperware method. nice. I was going to say that you needed to go around the edges with water, milk, or oil to help seal your pies. Also, pinch your pies closed before crimping.
How to improvize and how to deviate from a recipe are things commonly learned when enough time is spent in the kitchen.
I wonder if adding more spices would help spice things up. (pun intended)
I was currently playing Skyrim playing as a lv. 76 character
Poutine absolutely can be your dinner. rotflol I've had it for an entire meal many times. It sort of works. I mean, it's got your meat (aka, the gravy), protein (aka the cheese) and some carbs (the potato), all you need is some veggie and you're good to go. ;) I've actually been grabbing them at A&W (best place I've found, short of making it myself) for a quick hot meal on a busy day. It works. Fills me up. Does NOT come with a veggie, but it carries me over until the next meal.
I've heard the recipes in this book tend to be quite. . .underwhelming, lacking in instruction and generally just . . .needing a lot of work. The ideas are great, but if your meat pies are that bleh - it needs some work. I've heard the drink recipes tend to be quite bland as well. Not 'bad'. Just. . .nothing outstanding. Might be a better place as a starting point than taken 'as is'.
That being said, you're right about the pies needing to be made on a flat surface then moved over. Like pasties, you need a little room! But you did great for the cramped space. Personally, I love pocket pies (and pasties. . .ok, I LOVE pasties. I've got my Cornish grandmother's recipe and make them like she did and we never get them often enough. I could live off those things. lol They are a fair bit of work, though). They are generally sort of fun to make, if you have the time and can have so many variations.
Pie R Round
R O U N D
Cornbread are square... ;)
How many of these puns are you going to intend?
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Commenting for the algorithm.
Oh they look quite cute, but they sure lack spices and flavouring ingredients (it's only pepper and garlic, come on cookbook authors!). I first thought the shredded cheese in the video was sauerkraut, since it's a common ingredient in easter european pastries and dumplings and it's a match made in heaven with the meat- the sourness and the juicyness enhance the meat quite a bit. Kim Chi would also work amazingly.
Since I don't have cooked rice as much, I'd replace it with some leftover potatoes or diced up old bread for more flavour and for the sponge effect.
And more spices like cinnamon, cardamom, clove, nutmeg, mace, saffron, sugar, sumac~ also I think this would benefit from an onion.
Oh and make some dessert pies while I'm at it, just some apple slices, nuts and raisins and maybe honey.
Now you have one with veggies, one with meat and a fruit one and yes I realize I sound like the hobbit I larp as.
It's actually really smart, because they're so small that you just keep snacking. They always come back for more in the end.... Filthy little paltroons....
MEAT COOKIES! 🤘😁
Sweet…roll…
Bread gang
Less rice, add chopped onion.
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I thought I was finally going to find a use for all the hands in my freezer. Disappointed.
Celcius is not LISTED
Need a bit of gravy.
Aw only third
Looks like too much hard work.
Pastry from the shop, it's round here in France, not square, filling, I like tuna with a little sauce like soy or sweet chilli, cut rounds and fold, stick them in the airfryer for a bit and Robert is very much your mothers brother. Simples.
First. 😊
RWAAAAAAAAAAAAAH FIRST comment!
I honestly wouldn't bother with the Skyrim cookbook, man. None of the stuff in game was every intended to be replicated in realworld terms (which is okay). What's not okay is the sense of reaching and desperation the recipes give off in their attempts to replicate things or fill gaps with new inventions that don't belong.
They should have left well enough alone, but they didn't. That is a failing.
They should have left well enough alone, but they were greedy. That is a Crime.
Todd Howard, the greedy meddler, was involved in any way, indirect or tangential. That is Evil.
They look delicious! I will compliment you again on your choice of music because it gives your videos that extra mediaeval atmosphere. 🧝♂️👏💐