Rye (and whole wheat) will in general make a 'heavier' baked good than a white fine ground wheat. That's why white bread was a status symbol for a long time (up until quite modern times). I can remember my Scottish grandmother saying someone was poor "they ha' to use their rye for flour, not whiskey"
When we make this, we've been using Puff Pastry, which makes a nice, flakey crust. We've also started buying a rotisserie chicken, pulling the meat off the bones, which saves time spent cooking one. I do like your seasoning roll. You could do related videos on making the spices and making the spice storage roll. Great work. Your videos have become something I really look forward to. ⚔️🍻
@@neoaliphant Buy it premade, like using the rotisserie chicken, it greatly speeds things up. There is another recipe in the Skyrim Cookbook called White River Salmon that has the salmon along with a mixture of carrots, leeks, , cheese, etc. that specifies puff pastry which we had made before and we substituted this for the specified crust mixture in this recipe.
@@Clan.Bourbon yep, its one of the few things I will always buy premade, its just not worth it to make it. But hot water pastry is brilliant for pies, very authentic, cheap, and easy to make....
i dont know if he can share the spice due to it being in the cookbook and this video is monetized (every faction or kingdom has a premade spice blend added to its recipe )
@@Clan.Bourbon it might be different in US, but in UK rotisserie is a lot more expensive, buying whole chicken is very economical, chicken breast, chicken stew, chicken soup, stock, cat food, all out of 1 bird. especially as chicken prices have risen in the UK...
I think those are closer to the meat pies known as pasties in parts of the UK and eastern US. (Pasty rhymes with "nasty", not "tasty" despite them being tasty and definitely not nasty.) As I understand it they were popular among miners in Wales as well as in the US because they can be carried and eaten easily without utensils, and originated in medieval times as portable meals, and were often served in taverns as you said. There are many varieties using all sorts of vegetables and meats, either leftovers or chosen for the purpose. I live in the western US where they are hard to find so I occasionally make my own. When I'm feeling lazy I'll use canned chicken or beef or pulled pork, adding diced boiled potatoes or turnips along with the cartot, onion and garlic. Potatoes aren't authentic medieval starch of course (sorry, Sam) but turnips are good too. I get that you wanted a more gravy like consistency but in my experience getting that without making them soggy can be tricky. No reason to give up, even mistakes are good to eat. ;) Loving this series Kramer. I still say everyone should know how to cook, and from the other comments it seems you're inspiring lots of people to roll up their sleeves and give it a try.
Kramers done a video on pasties before...they are very popular in south west england, agree not too much gravy, a lot of builders buy pasties for their lunch or breakfast. i make hot water pastry pies, very similar to this, easier to assemble and make and look very skyrim...
Yep, I wouldn't describe it as a dumpling either. All dumplings I've come across so far are boiled in water and I've seen a few steamed instead. But baking something in a crust of dough definitely qualifies as a pie for me.
I have loved chicken and dumplings since i was a toddler. This one really hits the spot. And when I label my leftovers as "CHIK DUMP", it ensures that no one else messes with it!
Ah so this is the reason the Empire was so invested into fighting the Rebellion, they where hogging all that secret Stormcloak spice to create those delicious looking dumplings, it all makes sense now.
Nice one, mate. I do like that you're not editing to hide your mistakes, it makes the videos more authentic. Only thing I might add is a sentence of 'I substituted X because Y' it'd be interesting to know your thought process on that, of course if the answer is just 'that's what I had on hand' or 'oh, I just felt like it tonight' then fair enough hehe.
I really enjoy your cooking videos! Just a trick, when I make dumplings like this I flour the inside of a bowl and lay the pastry shell over it. When you scoop the chicken or beef mixture into the center, the bowl shape automatically keeps the filling away from the sides. It also makes sealing the shells closed much easier. Then just flip it out of the bowl onto your hand then onto the baking sheet. Looking forward to the next video!
It can help to take time to let the water infuse through and hydrate the flour on it's own, rather than forcing it. Even sitting overnight before the final mix and rolling out isn't too much.
Oh, this looked so delicious and I had originally intended to skip Abendbrot and just made myself a herbal infusion…now I‘m hungry! LOL I suppose cutting everything up into tiny pieces and having leeks would already change the texture, and maybe if you don‘t fill the dumplings up so much the filling/crust ratio might be better. For the medieval traveller there would be an easy parsley-like weed that grows basically everywhere and is amazing to include in these kind of recipies…groutweed/-wort or ground elder……I love it! !!! Cave: Carefull!!! just be sure to not confuse it with hemlock….the leaves are totally different, but the flowers look similar
We have someone that does not like rye, sadly, so we are going to make a savory sourdough crust to try! Loving the cooking videos. This suddenly is now a dinner this week we will make. Thanks for the inspiration! Next time you can add some more milk or cream or even chicken broth or stock if all your liquid ends up absorbed.
Great dish, and very good for packing in your food kit, to eat on the trails. I'm sure many of us would like to see a video on the spices you used and your spice kit. Be well and Go well friend...
I made the spice kit, thanks for taking interest in it. It's one of the products i sell at my local Renfair. Stoked to see it being used, i just happened to luck out including the Stormcloak seasoning right before Kramer started the Elderscrolls cooking series
Dang those look delicious!! You can also sub out the filling with Caribbean-style meat patty seasoned beef or pork! Also If you haven't found Alliance Crossroads you should check them out! The different alliance chapters are coming together in October for the National event that takes place every two years and this year will be in Denver near some gorgeous mountains. Maybe you, Skill Tree and Larp Shire would like to attend. It looks like mostly boffer from what I've seen but I'm hoping as it grows more people will get foam for immersion.
If you're cooking your own chicken, you could easily make a gravy for this dish for pouring or dipping. You could even add a berry sauce on the side for sweet and savory! Wow, I can't wait to make this!
This is actually our favorite recipe from that cookbook! While I have made the crust the book calls for, in the interest of time, I usually just buy pie crust and it works great. I've made several recipes from this book and this is the one I've made the most! 😊
I so enjoy watching you share your journey making food you've not experienced before and discovering how you can improve upon it for next time! I never thought to use rye flour for an application such as you did here. I think I shall give that a try on my next meat pie baking venture!
These look great! I really like the camera move from the onions in the pan to the carrots on the cutting board. I just posted a recipe today for some rabbit that would work for living anachronism. Not historical (especially with the tomatoes), but a believable recipe other than that (I do new recipes every Wednesday)
Another fun and informative video with appropriate background music! I hope you won’t think I’m a jerk for saying this, but tying back one’s hair or wearing a hair net might be an idea to avoid an unwanted ingredient or two. I’m really enjoying your channel, and one of the excellent parts is the comments sections! I find all the Tolkien/fantasy channels are pretty good except those who were loremasters yet praised ROP. There are some other channels I follow who have a variety of contents where the comments are often unnecessarily negative or antagonistic. Your channel attracts good people!
Re ROP praiser channels, A lot of negativity came from people who were enjoying the show and who assumed that those who criticize it were just hating it for the sake of clicks. There were people who politely expressed disappointment that the channel defended ROP despite their vast knowledge of the lore.
@@dronesclubhighjinks I will go a step further and say that anyone who claims to have read the books and even has enough investment to have Tolkien lore content on a yt channel should have seen the red flags coming long before the show aired! Those who were willing to hand in their love and integrity for access will forever be known.
The types of cheese avaialable to an adventurer will probably vary with geography and climate, so maybe experimenting with some other cheeses might provide interesting results. Could even leave cow's milk behind and try a sheep or goat's milk cheese.
You want to cook the flour for a couple minutes, maybe 2, to take the raw taste off the flour. Yep, you called it, a little more cream or use milk instead of the cream as cream thickens fast. It never occurred to me to do a chicken pot pie that way! Thanks1
Other than everything you already said you would change the one thing I would do is shred the chicken so it can mix in with everything a lot easier and that should also help with sealing the dough around it all. But overall it looks nice 🤌🤌
I tried this recipe for my family and it encountered a great success! Also, I replaced the chicken by boiled potatoes chopped in tiny bits to make it vegetarian-friendly and it worked great!
Medieval travel tip, you can make a bread in the coals of a fire and then hollow it out and serve your soup in it. Less clean up because you ate the bowl.
You want the cream to be added at a lower temp. Closer to a simmer. I made one batch with flour and cream and one with cream of chicken.. cream of chick made it have a more gravy consistency.. either way delicious.
Good morning Kramer. Thanks for the recipe. I took notice of your spice kit and the furikake. I will now add the same to my kit. By the way, I watched another video you created regarding getting involved in bushcrafting, how are you coming along?
Toss in the game of thrones cookbook and the WoW cookbooks for great gourmet banquet ideas. 😃 Chelsea Monroe-Cassel has several great fantasy food cookbooks with delicious foods/drinks
Hey Kramer I got a really good recipe I think you ever tried cream of pumpkin soup Simple take 2 pumpkins 1 of them you want to be a good eating squash and the other one can just be a regular carving pumpkin take your carving pumpkin and cut the top off of it like you're making a jacko amturn next take your other pumpkin and just chop it up and steam it not enough to cook it just enough to make it easier for you to peel the flesh from the peel and then boil that in some chicken or beef broth With with your potatoes and carrots and other vegetables you want to throw in your soup take cedra and then boil it until your vegetables are soft then take a food processor or a blender and blend it all up till it's like a parade While you're blending it feel free to mix in some butter and and like a 4th of cup of cream or whole milk you're looking for to be a consistency of pumpkin pie better raw and now and add your herbs and spices just like you would making a normal soup Pepper salt cup pepper Chili powder Italian herbs and seasonings and whatever else you like to put in soup original things then if then take Then optional steam some broccoli not enough to fully cook it just enough so it's no longer crunchy and then mix it in after you blend at the soup oh and feel free to add cheese to it so I shredded mozzarella or Kobe Jack or whatever type of cheese you like to make it extra cheesy and delicious now pour this concoction in that punk and shell that you made what you I forgot a skip but you probably won't discard some of the flesh out of it but leave like a 1/2 inch of flesh all the way around inside of your pumpkin and cook and have that cooked in the rest of the soup earlier sorry for the confusion now pour it into your pumpkin shell and serve and feel free to carve your later on on in the bowl and take the lid and carve a section out so you're later consider neatly inside now put that in the center piece of your Of your table for a nice fantasy theme dinner it's like it came straight out of a side Shire enjoy
Sorry if this wall of Texas a bit hard to work through I'm not a professional recipe maker and I'm going off of memory so take everything of a pinch assalter but it is really good soup
@@LivingAnachronism American GIs use to carry metal field bowls with long handles for holding over a fire, plus a matching shallow metal lid that nested over the top, which could serve as a cutting board. The handle folded over to lock it all down to slide in and out of one's pack. With the rise of MREs, such dining sets have fallen out of favor. Troops tend to carry just one metal cup, and heat everything inside with chemical heater packs.
@@texasbeast239 I‘m sure in 10 years they‘ll tell you this method causes cancer…chemical heater packs…and some sort of laminated metal foil….sounds nasty
@@lynnm6413 Those chem heaters really do get hot! You can burn yourself or the packaging very easily if you're not careful. The trick is to minimize how much excess packaging you carry around and still have when it's chow time, and then sequence your courses efficiently. If all else fails, you can usually eat it cold too, as long as it isn't the nadir of winter.
Cooking Anachronism in Kramer's Kitchen CAIKK (pronounced like cake). Yes, I'm very much enjoying this. I think you're right, the pointed corners would give you a touch more room. I think smaller pieces of meat would help as well. Rye pie crust sounds interesting as well!
brother, you need a decent kitchen knife. victorinox 8" chefs knife will do a great job. they are easy to sharpen and not very expensive. a bit of chicken stock will give the filling some more body if you make these again.
a question I have about fantasy cooking, I am an autistic with a hyper sensitivity to the texture of vegetables. any suggestions for working around such a thing?
Please finesse this recipe for a future clip of a finer product then show the this along side. People get discouraged sometimes and just need to see how a little practice changes everything!
"Ye olde Medieval Tuberware" 🤔 I think heard of this somewhere in the very reliable historical account of Robin Hood: Men in Tights.
I used to be an adventurer, until I took an arrow to the knee.
Let's see Paul Allen's chicken dumplings.
🤣
Impressive, very nice.
… now I’m a humble cook.
🤣
Add a dollop of creamy mash potatoes and buter that should help with dryness and add some more flavor
Great idea that sounds delicious
Rye (and whole wheat) will in general make a 'heavier' baked good than a white fine ground wheat. That's why white bread was a status symbol for a long time (up until quite modern times). I can remember my Scottish grandmother saying someone was poor "they ha' to use their rye for flour, not whiskey"
What a great saying! Thanks for that bit of cultural history.
My grandmother would always sprinkle the leftover pie dough with cinnamon and sugar and bake for a special treat.
Yay, more Kooking with Kramer!
😉
When we make this, we've been using Puff Pastry, which makes a nice, flakey crust. We've also started buying a rotisserie chicken, pulling the meat off the bones, which saves time spent cooking one. I do like your seasoning roll. You could do related videos on making the spices and making the spice storage roll. Great work. Your videos have become something I really look forward to. ⚔️🍻
puff pastry is very labour intensive unless you buy it premade, try hot water patry, very cheap and easy to assemble.
@@neoaliphant Buy it premade, like using the rotisserie chicken, it greatly speeds things up. There is another recipe in the Skyrim Cookbook called White River Salmon that has the salmon along with a mixture of carrots, leeks, , cheese, etc. that specifies puff pastry which we had made before and we substituted this for the specified crust mixture in this recipe.
@@Clan.Bourbon yep, its one of the few things I will always buy premade, its just not worth it to make it. But hot water pastry is brilliant for pies, very authentic, cheap, and easy to make....
i dont know if he can share the spice due to it being in the cookbook and this video is monetized (every faction or kingdom has a premade spice blend added to its recipe )
@@Clan.Bourbon it might be different in US, but in UK rotisserie is a lot more expensive, buying whole chicken is very economical, chicken breast, chicken stew, chicken soup, stock, cat food, all out of 1 bird. especially as chicken prices have risen in the UK...
I think those are closer to the meat pies known as pasties in parts of the UK and eastern US. (Pasty rhymes with "nasty", not "tasty" despite them being tasty and definitely not nasty.)
As I understand it they were popular among miners in Wales as well as in the US because they can be carried and eaten easily without utensils, and originated in medieval times as portable meals, and were often served in taverns as you said.
There are many varieties using all sorts of vegetables and meats, either leftovers or chosen for the purpose.
I live in the western US where they are hard to find so I occasionally make my own. When I'm feeling lazy I'll use canned chicken or beef or pulled pork, adding diced boiled potatoes or turnips along with the cartot, onion and garlic. Potatoes aren't authentic medieval starch of course (sorry, Sam) but turnips are good too.
I get that you wanted a more gravy like consistency but in my experience getting that without making them soggy can be tricky. No reason to give up, even mistakes are good to eat. ;)
Loving this series Kramer. I still say everyone should know how to cook, and from the other comments it seems you're inspiring lots of people to roll up their sleeves and give it a try.
Kramers done a video on pasties before...they are very popular in south west england, agree not too much gravy, a lot of builders buy pasties for their lunch or breakfast. i make hot water pastry pies, very similar to this, easier to assemble and make and look very skyrim...
Yep, I wouldn't describe it as a dumpling either. All dumplings I've come across so far are boiled in water and I've seen a few steamed instead. But baking something in a crust of dough definitely qualifies as a pie for me.
@@neoaliphant Another excuse to thumb through his back catalog of videos!
I have loved chicken and dumplings since i was a toddler. This one really hits the spot.
And when I label my leftovers as "CHIK DUMP", it ensures that no one else messes with it!
My immediate thought was to use a turkey back. It's a incredibly cheap cut, under a dollar where I live. You get about three cups of turkey off one.
double your cream and spice and chop everything a bit finer and these things will be amazing.
"Ye old medieval tupperware technique" perfectly represents your channel's name 😂
Ah so this is the reason the Empire was so invested into fighting the Rebellion, they where hogging all that secret Stormcloak spice to create those delicious looking dumplings, it all makes sense now.
I just had dinner and this gives me instant appetite again.
Big, strong and fluffy dragon hug for all of you.
I’m loving these fantasy cooking videos, I’ve baked the GOT bread three times already! I’m girlfriend’s getting sick of me making her eat it, lol.
Nice one, mate. I do like that you're not editing to hide your mistakes, it makes the videos more authentic. Only thing I might add is a sentence of 'I substituted X because Y' it'd be interesting to know your thought process on that, of course if the answer is just 'that's what I had on hand' or 'oh, I just felt like it tonight' then fair enough hehe.
I really enjoy your cooking videos!
Just a trick, when I make dumplings like this I flour the inside of a bowl and lay the pastry shell over it. When you scoop the chicken or beef mixture into the center, the bowl shape automatically keeps the filling away from the sides. It also makes sealing the shells closed much easier. Then just flip it out of the bowl onto your hand then onto the baking sheet.
Looking forward to the next video!
Well I enjoyed this dumpling adventure 🙂 I look forward the next
By the way, the way to get flaky dough is to use cold butter, cold (even icy) water, and don’t overwork it.
I think I over worked this one slightly, it was having some trouble coming together. My second batch turned out much better
It can help to take time to let the water infuse through and hydrate the flour on it's own, rather than forcing it. Even sitting overnight before the final mix and rolling out isn't too much.
"Ye old medieval Tupperware technique"
We need some quotations for that, or at least period depictions.
Oh, this looked so delicious and I had originally intended to skip Abendbrot and just made myself a herbal infusion…now I‘m hungry! LOL
I suppose cutting everything up into tiny pieces and having leeks would already change the texture, and maybe if you don‘t fill
the dumplings up so much the filling/crust ratio might be better.
For the medieval traveller there would be an easy parsley-like weed that grows basically everywhere and is amazing to include in these kind of recipies…groutweed/-wort or ground elder……I love it!
!!! Cave: Carefull!!!
just be sure to not confuse it with hemlock….the leaves are totally different, but the flowers look similar
We have someone that does not like rye, sadly, so we are going to make a savory sourdough crust to try! Loving the cooking videos. This suddenly is now a dinner this week we will make. Thanks for the inspiration!
Next time you can add some more milk or cream or even chicken broth or stock if all your liquid ends up absorbed.
I baked one super fluffy loaf today! It would've been lovely if I could make pork or chicken dumplings with the same dough.
Bread bowls!
@@LivingAnachronism I achieved excellent crust by basing the bread with a mixture of beaten egg, some water and butter.
Great dish, and very good for packing in your food kit, to eat on the trails. I'm sure many of us would like to see a video on the spices you used and your spice kit. Be well and Go well friend...
I made the spice kit, thanks for taking interest in it. It's one of the products i sell at my local Renfair. Stoked to see it being used, i just happened to luck out including the Stormcloak seasoning right before Kramer started the Elderscrolls cooking series
@@TheNerdyHomestead Have you got a page to your RennFaire items?
@@douglasreagan5536 not yet. I've been too busy helping build the renfair that I haven't been able to get any branding or an Etsy store up for it
And here we are, the best part of Wednesday
I love the way you make these videos! And those look delicious
Very nice! Another great video, Kramer!
They look sooo good!
Dang those look delicious!! You can also sub out the filling with Caribbean-style meat patty seasoned beef or pork!
Also If you haven't found Alliance Crossroads you should check them out! The different alliance chapters are coming together in October for the National event that takes place every two years and this year will be in Denver near some gorgeous mountains. Maybe you, Skill Tree and Larp Shire would like to attend. It looks like mostly boffer from what I've seen but I'm hoping as it grows more people will get foam for immersion.
Love this videos! Thanks Kramer
Loving this series. Good stuff.
Very nice. For your next attempt at these I actually recommend grating the carrots.
My boys love watching your cooking videos with me while i make them breakfast in the morning:) We'll have to try this recipe next, thank you!
Love that you are using your little patch knife for this.
If you're cooking your own chicken, you could easily make a gravy for this dish for pouring or dipping. You could even add a berry sauce on the side for sweet and savory! Wow, I can't wait to make this!
This is actually our favorite recipe from that cookbook! While I have made the crust the book calls for, in the interest of time, I usually just buy pie crust and it works great. I've made several recipes from this book and this is the one I've made the most! 😊
Earned my subscription. I appretiate you acknowledgong mistakes and expressing improvements. I just got this book so this is helpful
Those look mighty tasty! I might consider looking for the book and cook this.
Yes, pies or dumplings are indeed travel food :D
Just started reading lord of the rings because of your channel. Great video as always!
I am really enjoying the cooking videos. Love the channel and your content as a whole.
Came home after a heavy evening of drinking and saw the recepy. Lets see if it helps against a hangover. Was tasty though.
I so enjoy watching you share your journey making food you've not experienced before and discovering how you can improve upon it for next time! I never thought to use rye flour for an application such as you did here. I think I shall give that a try on my next meat pie baking venture!
Nice. This could be made in a number of settings...kitchen...well set up camp...ect
Ohh my favourite
Very popular at my medieval group feasts
Personal favourite is the rib and farrow stew
Give that one a go
These look great! I really like the camera move from the onions in the pan to the carrots on the cutting board. I just posted a recipe today for some rabbit that would work for living anachronism. Not historical (especially with the tomatoes), but a believable recipe other than that (I do new recipes every Wednesday)
Another fun and informative video with appropriate background music!
I hope you won’t think I’m a jerk for saying this, but tying back one’s hair or wearing a hair net might be an idea to avoid an unwanted ingredient or two.
I’m really enjoying your channel, and one of the excellent parts is the comments sections! I find all the Tolkien/fantasy channels are pretty good except those who were loremasters yet praised ROP.
There are some other channels I follow who have a variety of contents where the comments are often unnecessarily negative or antagonistic.
Your channel attracts good people!
Re ROP praiser channels, A lot of negativity came from people who were enjoying the show and who assumed that those who criticize it were just hating it for the sake of clicks.
There were people who politely expressed disappointment that the channel defended ROP despite their vast knowledge of the lore.
@@dronesclubhighjinks I will go a step further and say that anyone who claims to have read the books and even has enough investment to have Tolkien lore content on a yt channel should have seen the red flags coming long before the show aired!
Those who were willing to hand in their love and integrity for access will forever be known.
@@lynnm6413 yes, you are right!
Love these videos! Might want to think about adding a chef knife to your arsenal to help level up your knife skills.
Yeah for sure, I had to cheer a little bit and use a real kitchen knife instead of my patch knife. It is no chefs knife 😅
I would love to see more recipes and food from Skyrim.
Perfection.
How nice, just bought some chicken yesterday and than I see this... Perfect!
A tip from a fellow cook, you can shred cooked chicken by placing it in a kitchen aid with a dough hook.
The types of cheese avaialable to an adventurer will probably vary with geography and climate, so maybe experimenting with some other cheeses might provide interesting results. Could even leave cow's milk behind and try a sheep or goat's milk cheese.
Looks good. Knowing me, I would add massive amounts of cheese.
You want to cook the flour for a couple minutes, maybe 2, to take the raw taste off the flour. Yep, you called it, a little more cream or use milk instead of the cream as cream thickens fast. It never occurred to me to do a chicken pot pie that way! Thanks1
Other than everything you already said you would change the one thing I would do is shred the chicken so it can mix in with everything a lot easier and that should also help with sealing the dough around it all. But overall it looks nice
🤌🤌
I tried this recipe for my family and it encountered a great success! Also, I replaced the chicken by boiled potatoes chopped in tiny bits to make it vegetarian-friendly and it worked great!
Medieval travel tip, you can make a bread in the coals of a fire and then hollow it out and serve your soup in it. Less clean up because you ate the bowl.
I made a strange dumpling pie thing one time. UA-cam videos. Had a lot of cheese so I added chicken and onions. Tasted really good.
Inspiring. I am dreaming about a full round dinner with some gamer-friends all of game-related dishes :)
You want the cream to be added at a lower temp. Closer to a simmer. I made one batch with flour and cream and one with cream of chicken.. cream of chick made it have a more gravy consistency.. either way delicious.
Looks tasty, might i suggest making hot water pastry pies at some point, they look very medieval.
Love this video
Next fantasy themed cookbook you work out of, should be the DnD cookbook. There are some interesting recipes in it.
Good morning Kramer. Thanks for the recipe. I took notice of your spice kit and the furikake. I will now add the same to my kit.
By the way, I watched another video you created regarding getting involved in bushcrafting, how are you coming along?
ah!! awesome!
I got a Barnes&Noble giftcard for Christmas and I think I know what I'm getting with it
Toss in the game of thrones cookbook and the WoW cookbooks for great gourmet banquet ideas. 😃 Chelsea Monroe-Cassel has several great fantasy food cookbooks with delicious foods/drinks
Another exciting meal. Truly worthy of a jarl!
Hey Kramer I got a really good recipe I think you ever tried cream of pumpkin soup Simple take 2 pumpkins 1 of them you want to be a good eating squash and the other one can just be a regular carving pumpkin take your carving pumpkin and cut the top off of it like you're making a jacko amturn next take your other pumpkin and just chop it up and steam it not enough to cook it just enough to make it easier for you to peel the flesh from the peel and then boil that in some chicken or beef broth With with your potatoes and carrots and other vegetables you want to throw in your soup take cedra and then boil it until your vegetables are soft then take a food processor or a blender and blend it all up till it's like a parade While you're blending it feel free to mix in some butter and and like a 4th of cup of cream or whole milk you're looking for to be a consistency of pumpkin pie better raw and now and add your herbs and spices just like you would making a normal soup Pepper salt cup pepper Chili powder Italian herbs and seasonings and whatever else you like to put in soup original things then if then take Then optional steam some broccoli not enough to fully cook it just enough so it's no longer crunchy and then mix it in after you blend at the soup oh and feel free to add cheese to it so I shredded mozzarella or Kobe Jack or whatever type of cheese you like to make it extra cheesy and delicious now pour this concoction in that punk and shell that you made what you I forgot a skip but you probably won't discard some of the flesh out of it but leave like a 1/2 inch of flesh all the way around inside of your pumpkin and cook and have that cooked in the rest of the soup earlier sorry for the confusion now pour it into your pumpkin shell and serve and feel free to carve your later on on in the bowl and take the lid and carve a section out so you're later consider neatly inside now put that in the center piece of your Of your table for a nice fantasy theme dinner it's like it came straight out of a side Shire enjoy
Sorry if this wall of Texas a bit hard to work through I'm not a professional recipe maker and I'm going off of memory so take everything of a pinch assalter but it is really good soup
If you have any questions about this recipe I'll feel free to ask me I probably think of something later
What would you use as a cutting board in the field? Is it and was it worth bringing along?
It's worth it if you're willing to have a dedicated pack mule...or pack hobbit!
I've always brought an old broken one (split in half) and found it very useful, small surface to do work, and it's also a plate.
@@LivingAnachronism American GIs use to carry metal field bowls with long handles for holding over a fire, plus a matching shallow metal lid that nested over the top, which could serve as a cutting board. The handle folded over to lock it all down to slide in and out of one's pack.
With the rise of MREs, such dining sets have fallen out of favor. Troops tend to carry just one metal cup, and heat everything inside with chemical heater packs.
@@texasbeast239 I‘m sure in 10 years they‘ll tell you this method causes cancer…chemical heater packs…and some sort of laminated metal foil….sounds nasty
@@lynnm6413 Those chem heaters really do get hot! You can burn yourself or the packaging very easily if you're not careful. The trick is to minimize how much excess packaging you carry around and still have when it's chow time, and then sequence your courses efficiently.
If all else fails, you can usually eat it cold too, as long as it isn't the nadir of winter.
Cooking Anachronism in Kramer's Kitchen CAIKK (pronounced like cake). Yes, I'm very much enjoying this. I think you're right, the pointed corners would give you a touch more room. I think smaller pieces of meat would help as well. Rye pie crust sounds interesting as well!
Chicken and dumplings is my favorite meal.
Classic Skyrim
First?
Edit: Been liking these cooking vids you been putting out lately.
Looks good. 🌝
Commenting for the algorithm.
Replying for the algorithm
brother, you need a decent kitchen knife. victorinox 8" chefs knife will do a great job. they are easy to sharpen and not very expensive. a bit of chicken stock will give the filling some more body if you make these again.
where is your calendar from
Ah yes, medievale Tupperware- pre-Saxon design if I’m not mistaken 😂
a question I have about fantasy cooking, I am an autistic with a hyper sensitivity to the texture of vegetables. any suggestions for working around such a thing?
Medieval Tupperware…..excuse me while I pick myself back up off the floor…
Shad brought me here 😎🏴✌🏻
Welcome!
A bite sized piece is called a "gobbet"
Hew it into gobbets!
...and a side of fries, please ;-)
Chips. They called them chips, back in the day. 😉
Potatoes? What‘s that-never heard of in medieval times!
I know it's pedantic but I always choose to interpret titles like these as saying that Skyrim invented dumplings
Skyrim: Dumpling Origin
How long until Skilltree decides to copy Kramer and level up cooking?
👀
ya knife was looking a bit blunt there on ya carrot
would you say this is a quality cook book been trying to built up some medievalish recipes.
I can tell my man has never been to Gregg's
A hot pocket?
That it! Stop the recipes, or I'm sending you my grocery bill. 🤠
Please finesse this recipe for a future clip of a finer product then show the this along side. People get discouraged sometimes and just need to see how a little practice changes everything!
Thank you for what you do. I get tired of my political rants and come here to restore my peace.
Iooks good to me 👍