Kaiser Frost I don't have exact measurements but I can definitely tell you the ingredients: Callaloo Salt beef (I don't eat pork) I put some oxtail sometimes too Okra Yellow yam Pumpkin Scotch bonnet pepper Dumplings (spinners) Scallion (green onion) Thyme Coconut milk
@@TreeCurtis84 no its totally different. In guyana, Native American tribes use pepperpot to preserve livestock meat which can be edible for weeks. Pepperpot stock is used as a preservative for meat. It's really good and it's the national dish of guyana.
So i look for "guyana pepperpot" Recipe?, is that the name?, i am about to shop too today, i am from west java and yes cassava is one of our most eaten foods second to rice
Yes, brown the onions nice&dark. I'd put any dried spice&herbs in with the onions and fat. The cabbage and other greens would make quite a hearty stew even without dumplings. It is almost a 'stone soup' or 'Mulligan' with a bit of cultures mixed. I can almost smell it. In my area I'd have to use wild game, salt pork and crawfish. Maybe I could catch some Asian Carp as I am near the confluence of the Missouri & Mississippi Rivers.
Nah. I do that too. Because of that, I've made a fair few of these. The preserved strawberries are amazing in oatneal. The pickled cabbage is my new favorite polish dog topping. next batch of that I'm going to make with a Mexican food bend. For tacos of course. Which shall be consumed upon Tuesday, because any other day is HERESY. XD
The concept of Colonial Caribbean Cooking is a very interesting one indeed. It's quite a good break from traditional European-American cooking. It'a a great reminder that the West Indies were just as integral in Trans-Atlantic commerce, with its cash crop sugar plantations. The food of the laborers there, just as the previous videos on the recipes of the poor, the destitute, and the enslaved, is important to preserve, because history without its dark spells is disrespectful to those who had to live through them. Thank you as always for keeping these parts of history alive and well, for all of us to experience first-hand in our own kitchens.
@mickey7411 true, though in much smaller quantities in the US, but I don't think that's the point of the person's comment. More about remembering all parts of history even stuff that was/is uncomfortable
Jwend392, Nutmeg at Chef John’s cayenne here it is total anarchy on the cooking channels! The next thing you know the One Pot Chef will use two pots and Alex will turn out to be Swiss!
Pepperpot soup is still around in the Caribbean. Callaloo, or spinach is a constant. Beef brisket, hot peppers like scotch bonnets, onions, garlic, thyme and black peppercorns. No seafood or cabbage, but those would boost the nutritional content even further. It's a beautiful soup. It's not thick, but with Spinners - thin flour dumplings with or without cornmeal, you won't go hungry.
@@kaydenpat I'm Jamaican and add shrimp. Jamaican food changes when it leaves Jamaica. Another ex: we eat curry, most often, 85% with white rice in Jamaica while outside of Jamaica, rice and peas is often eaten with curry.
This is low key one of the best channels on UA-cam. It's always magic when a man truly loves his craft. You deserve the upcoming gold play button and more.
When I click on a channel, I spend my time watching. I loathe the "hit the buttom" and "dont forget to subscribe" followed after a painfully long unnecessary intro. This channel is perfect. The intro is a few simple seconds long and focused solely on the video. Very well done.
You are by far my favorite UA-camr.. I work in an "18 century" tavern in a very famous living history museum. And I have learned more about what I'm serving from you than I do at work. You have helped me understand 18th century living and cooking more than you could know.. I'm forever grateful.. I love your channel. Thank you.
@@smittyn804 Was it pre ground, or freshly grated? Freshly grated is much better than pre ground, and nutmeg should also be used in very small amounts. The result of a tiny bit of freshly grated nutmeg in any dish (especially stews, and dishes with fatty dairy products) is absolutely delicious.
I lowkey want to make a supercut of every time Jon samples the food and enjoys it. There's just something rewarding to see him enjoying the fruits (or grains, meats, and vegetables) of his labor.
Wonderful! Pepperpot was a tradition for a long time in Philadelphia after the American Revolution, probably imported by the West Indian population, free and enslaved. That version was usually made using tripe, and sold by street vendors. It was Philly's 18th century version of London's fish & chips. I'm going to have to try this.
Salt pork, even up to this very day, is a very popular way to season greens, beans, and peas of all sort here in the South -- all part and parcel of the creation of pot liquor. The lobster/crab meat is a new one on me, though.
@IfYouDisagreeYouAreWrong George Washington had nine siblings that I know of, or could fined anything about. (Brothers) Samuel, John, and Charles (Sisters) Betty and Mildred (Half Brothers) Butler, Lawrence, and Augustine (Half Sister) Jane Could not find a Denzel. Sorry.
George Washington's illegitimate Jamaican cousin Willis Washington: "George, ... We forgot to bring the pepperpot !" George Washington: "Whatchu talkin bout Willis?"
There's a good and bad side to just having uploaded this video: The good: Notification gang of course and Dang do I need a new recipe to try out. The bad: Now I have to pause and make something good to eat because I'm very hungry and if I watch this without any food in my belly, I will tear my hair out. But anyway, thank you kind sir. Instant like and favorite!
Hi there.I'm new to your channel and I can't say enough how much I love it! I Love the history of the kitchen and the ingredients. I have always loved cooking and history so to find your channel is an absolute dream. Thank you! I look forward to catching up on all your videos
yes, in Massachusetts we actually have a law that it is cruel to feed prisoners lobster more than 3 times a week, it was considered basically eating bugs till the introduction of refrigeration.
You're not wrong, but lobster back then is not the gourmet meal you have today with drawn butter and boiled with a bouquet garni of fresh herbs and spices. It would have fermented for a few days in open air under a hot sun, then collected and shipped to a prison kitchen. They would have been thrown right from the basket into boiling water without any flavouring or cleaning. It would also have been served with just as much attention and care -- because, prisoners.
John Thank you Sir for your channel. You love history and your heart shows this. I love your channel as well. We need to learn from our past . History is so important and your knowledge is so impressive . You teach us about so many amazing things . Thank you , thank you. Bravo John your the best.
I stumbled upon this channel accidentally and I am so glad that I did! This is one of the coolest, most interesting, and most informative youtube channels I have ever come across. Perfect for history nerds like me, lol. I appreciate the time and effort you put into making these videos. Your content really paints a picture of what everyday life was like for people hundreds of years ago, especially when it comes to the foods that they ate. Thanks for all that you do and keep up the amazing work! Much love from New York state! ❤
That's exactly what I was think since it seems from another comment that is was likely Jamaican inspired. I have some dried from last season, may have to try my own version.
Cant get them where i live easily, ive gotten them dried before so i know what their like but ive found 2 habenaros with a tiny pinch of sugar to make up for their not being as sweet or hot works pretty well. 1 or 2 oz of kracken black rum also does just as well. Dont use white or standard though, it gives it a bitter taste for some reason.
Amazing content as usual, this channel has truly sparked in me an interest to learn and maybe experience a little bit of where we all came from. Would like to take a moment to appreciate the ever-improving editing and cinematography of the channel, that transparent text overlay of the recipe near the beginning was especially impressive, good job to all of you bringing me the highlights of my days!
Man your production value in this video is amazing. Probably your best one yet. Especially since I’ve been following you since the hardtack episode. Love this channel.
If you watch The Chef Show on Netflix, it has Jon Favreau (Ironman director) and Gwyneth Paltrow (Pepper Potts) make a pepper pot in honor of the character.
we are caribbean Xpats living in Tennessee currently. Christmas tradition for us is one big pepper pot that we keep going the whole month of December. it is always a treat.
I remember watching Graham Kerr's Galloping Gourmet when I was a young boy, and he too did a rendition of pepperpot stew. He lamented that he was not able to make an authentic version, because the Caribbean Island he was on used ganja leaves as one of the stew greens. I enjoyed watching this one send steam out of your ears. Cheers, Sir!
I saw this yesterday and made it today for my girlfriend and her momma. They are from the Caribbean so I thought it would be a treat. They LOVED it. I used the receipe that you quoted at the start of the video with the mutton, cabbage, spinich and lettuce. I used scrimp rather than lobster to save some money. It was a great meal and I am looking forward to making it again. Thank you very much for your channel.
When you start watching these videos it's hard to stop...it's like just one more before bedtime, and then all of the sudden it's 3AM and you still haven't found bed. Great channel without nonsens.
"It's a soup! It's a stew! No, it's XVIII century pepperpot!" :) Another nice, good looking dish. Though i wonder - would crawfish meat be a good substitute for crab\lobster? I'd expect crawfish to be easier to obtain in England than lobster meat.
Looks to me like she was basing it on a Jamaican pepperpot since the Jamaican style usually has some greens in it vs the stuff I’ve seen in the other islands. Philadelphia also has its over version that was brought up from the Caribbean in the 1700’s but it’s used tripe (aka cows stomach)
Just as an FYI: Mutton - meat from a Ewe or Ram between 1-3 years old (usually the latter) as opposed to Lamb (up to 1 year old) - was reasonably cheap and available to everyone from the lowest Serf up to the Royal Household. Compared with the rest of Europe at the end of the 17th C. the English were eating twice as much meat - Beef, Pork, Venison, Mutton, Coney etc. - as their neighbours. Of course, being that much older Mutton is a lot tougher, hence the long cooking time stated in the original recipe.
Such a great guy, and a wholesome channel with lots of great historical info. I have to make the pilgrimage, and visit some of these great living history sites the Mssrs, Townsend have introduced to us all.
It’s amazing that a lot of black cultures held on to a lot of recipes from when we were enslaved, and even more amazing we managed to keep a bit of Africa in a lot of our dishes.
@@gringo3009 Meant to mention earlier that the site was different the day that I first inquired. For some reason, a lot of categories were missing there, including Bowls and Plates
"Well, does it mean a little bit of cheyenne pepper? Does it mean a lot? Well, that's up to you, isn't it?" *dumps a bunch of cheyenne pepper in the stew*
When you said lobster and crabs were probably pretty cheap in those days, it reminded me of show I saw on pbs where the prisoners in one of the north eastern states were complaining about having to eat lobster so often.lol
@richard keller At one time, lobster was so commonplace that it was served to house servants nearly everyday. A law was passed that it couldn’t be served more than twice a week because of the complaints! ( :
Now I'm curious on coastal colonial recipes and what people on ships would regularly eat and their preserving techniques and how they would harvest, hunt and forage?
Jon has done some shows on sailors fare like lobscouse and salt fish. They would eat fresh provisions at first, when they ran out they would have mostly salt pork, ship's biscuit, dried peas, and other foodstuffs that would keep without refrigeration. No canned foods.
Honestly don't even care what the video subject is, everything about these videos are relaxing, fun, and soothing. . Love listening to them to help me drift off to sleep. Amazing
You can STILL order this soup in certain Restaurants in Philadelphia, and, in fact, you can find Olde Bookbinder's Philadelphia Pepper Pot soup, canned, in Philly area grocery stores.
Thank you... My daughter likes to watch your posts with me , she made the dumplings for our bone broth , they were a little hard but she did a great job , thank you for giving us some , " common ground".
I made a Dutch baby, or German pancake or whatever they would be called in the 18th century and I made a topping with blackberries and even more eggs and it's amazing. This kind of cooking is super fun to eat while watching Townsend!
Recently found your channel and I love it! I've always been interested in what people in previous centuries ate and how they cooked it! Thanks so much for sharing :)
I see it has 7 dislikes...how is it feasible to dislike this video? I mean if you don't like cooking or history, I can see passing it over, but it's well-shot, well-hosted, researched, and polished.
I’m Jamaican and we make this with calaloo and scotch bonnet pepper....and our dumplings are small and long we call them spinners
Always need some spinners in my stew :)
and pumpkin or yam
Would you perhaps have a recipe? I want to learn more about Jamaican food.
Kaiser Frost I don't have exact measurements but I can definitely tell you the ingredients:
Callaloo
Salt beef (I don't eat pork) I put some oxtail sometimes too
Okra
Yellow yam
Pumpkin
Scotch bonnet pepper
Dumplings (spinners)
Scallion (green onion)
Thyme
Coconut milk
RayMasters03 oh wow never heard of that one imma definitely look into that
I'm Guyanese. Guyana is a country located in south America and we too have our own pepperpot made out of a root of cassava. Pepperpot is good.
@benny g did it have anything in common with this recipe? Other than the cassava root?
I would like some pepperpot right now!
@@TreeCurtis84 no its totally different. In guyana, Native American tribes use pepperpot to preserve livestock meat which can be edible for weeks. Pepperpot stock is used as a preservative for meat. It's really good and it's the national dish of guyana.
Now I really want my Auntie's Pepperpot.
So i look for "guyana pepperpot" Recipe?, is that the name?, i am about to shop too today, i am from west java and yes cassava is one of our most eaten foods second to rice
Every time I see a notification here I smile. This channel is so wholesome and earnest, it's a breath of fresh air in today's environment. Thank you
This channel is so wholesome and brightens up my day, glad they’re doing what they do
Agreed!
It’s a nice change from all the other UA-cam stuff
Exactly, no pop culture, no politics, just good old fashioned skills from days of yore.
i couldnt have worded it better myself
That recipe looks very hearty. Browning the pork beforehand and adding the onions with garlic to that first, would be a good twist to that.
Im going to try that and tell you how it goes
Yes, brown the onions nice&dark. I'd put any dried spice&herbs in with the onions and fat.
The cabbage and other greens would make quite a hearty stew even without dumplings. It is almost a 'stone soup' or 'Mulligan' with a bit of cultures mixed. I can almost smell it. In my area I'd have to use wild game, salt pork and crawfish. Maybe I could catch some Asian Carp as I am near the confluence of the Missouri & Mississippi Rivers.
Fond from browning can be used to richen the broth.
Dwayne Wladyka agreed
I always do that, even on the rare occasions that I use a slow cooker.
I need to stop watching these videos when I'm hungry
Nah. I do that too. Because of that, I've made a fair few of these. The preserved strawberries are amazing in oatneal. The pickled cabbage is my new favorite polish dog topping. next batch of that I'm going to make with a Mexican food bend. For tacos of course. Which shall be consumed upon Tuesday, because any other day is HERESY. XD
It helps my flagging appetite!
This and Steve1989 make me eat at 1AM.
@@KC-bg1th Nice!
I only watch these when I'm eating now. like while I'm eating I try to find him making a similar dish.
The concept of Colonial Caribbean Cooking is a very interesting one indeed. It's quite a good break from traditional European-American cooking. It'a a great reminder that the West Indies were just as integral in Trans-Atlantic commerce, with its cash crop sugar plantations. The food of the laborers there, just as the previous videos on the recipes of the poor, the destitute, and the enslaved, is important to preserve, because history without its dark spells is disrespectful to those who had to live through them.
Thank you as always for keeping these parts of history alive and well, for all of us to experience first-hand in our own kitchens.
Good to see ya, Tracer. :)
So beautifully said.
@mickey7411 true, though in much smaller quantities in the US, but I don't think that's the point of the person's comment. More about remembering all parts of history even stuff that was/is uncomfortable
Very well said
based
You should *open a restaurant*
That serves all these old recipes.
That's a great idea. I would love to visit a restaurant like that.
Be wary of your nutmeg intake while there
Call it the Nutmeg Tavern. Wink wink.
It’s called the uk we still eat this type of food
@DivinityBleu call it Tun Tavern?
Cayenne Pepper? I didn't know this was a Chef John video! :)
Remember, you are the Clayton Endicott of your 18th Century Pepperpot!
Hah
Jwend392 yo, exactly what I was saying during the video lmao 😂
We need to have a crossover. Chef John coming to the Townshends!
@@SwampDaddy7 Cayenne vs. Nutmeg: Seasoning of Justice
Jwend392, Nutmeg at Chef John’s cayenne here it is total anarchy on the cooking channels! The next thing you know the One Pot Chef will use two pots and Alex will turn out to be Swiss!
Pepperpot soup is still around in the Caribbean. Callaloo, or spinach is a constant. Beef brisket, hot peppers like scotch bonnets, onions, garlic, thyme and black peppercorns. No seafood or cabbage, but those would boost the nutritional content even further. It's a beautiful soup. It's not thick, but with Spinners - thin flour dumplings with or without cornmeal, you won't go hungry.
I was wondering about the lobster in the recipe since the Jamaican pepperpot that I’ve eaten doesn’t include seafood.
@@kaydenpat I'm Jamaican and add shrimp. Jamaican food changes when it leaves Jamaica. Another ex: we eat curry, most often, 85% with white rice in Jamaica while outside of Jamaica, rice and peas is often eaten with curry.
If you put cornmeal in your dumplings, how much? Is it 1:1 with the flour, or some lesser amount?
So it's gumbo.
This is low key one of the best channels on UA-cam. It's always magic when a man truly loves his craft. You deserve the upcoming gold play button and more.
When I click on a channel, I spend my time watching. I loathe the "hit the buttom" and "dont forget to subscribe" followed after a painfully long unnecessary intro.
This channel is perfect. The intro is a few simple seconds long and focused solely on the video.
Very well done.
Absolutely. Love this guy! Daphne Reloaded sent me
You are by far my favorite UA-camr.. I work in an "18 century" tavern in a very famous living history museum. And I have learned more about what I'm serving from you than I do at work. You have helped me understand 18th century living and cooking more than you could know.. I'm forever grateful.. I love your channel. Thank you.
I like the added print recipe overlay, would love to see this used more
you know as soon as he took a bite he was thinking it needs some nutmeg.
I thought the same thing! A savoury stew like this needs some nutmeg.
Ewww hell no , not inside pepperpot
@@londoncross1186 I was once reccomended to add nutmeg to Mac n cheese recipe. End result was absolutely awful. I have hated nutmeg since.
@@smittyn804 Was it pre ground, or freshly grated? Freshly grated is much better than pre ground, and nutmeg should also be used in very small amounts. The result of a tiny bit of freshly grated nutmeg in any dish (especially stews, and dishes with fatty dairy products) is absolutely delicious.
Eighth Lock Maybe you used too much?
I lowkey want to make a supercut of every time Jon samples the food and enjoys it. There's just something rewarding to see him enjoying the fruits (or grains, meats, and vegetables) of his labor.
Do it!
Wonderful! Pepperpot was a tradition for a long time in Philadelphia after the American Revolution, probably imported by the West Indian population, free and enslaved. That version was usually made using tripe, and sold by street vendors. It was Philly's 18th century version of London's fish & chips. I'm going to have to try this.
Salt pork, even up to this very day, is a very popular way to season greens, beans, and peas of all sort here in the South -- all part and parcel of the creation of pot liquor.
The lobster/crab meat is a new one on me, though.
Also common along the Gulf (plus crawfish).
Yup, my grandmother loves putting salted pork in a giant pot of greens, grew up really enjoying that stuff.
I love greens with pork. Green beans boiled with a strip or two of bacon plus about 1/4 yellow onion, chopped. That’s how you do green beans right.
Have you tried turkey tail as an alternative. I don't eat pork. But if u ever want to season without pork turkey tail is yummy
I bet the shellfish replace pork in Florida and around the gulf of Mexico where shellfish was abundant in those times.
I can picture George Washington and his half-brother Lawrence trying this dish on their trip to Barbados. You bring history to life. Have a good day.
Trent M I think it would remain a favorite of Washington, seems the first time I heard of the dish was in relation to Washington eating it
@IfYouDisagreeYouAreWrong
George Washington had nine siblings that I know of, or could fined anything about.
(Brothers)
Samuel, John, and Charles
(Sisters)
Betty and Mildred
(Half Brothers)
Butler, Lawrence, and Augustine
(Half Sister)
Jane
Could not find a Denzel.
Sorry.
@IfYouDisagreeYouAreWrong Don't think I recall a Booker-T.
George Washington's illegitimate Jamaican cousin Willis Washington: "George, ... We forgot to bring the pepperpot !"
George Washington: "Whatchu talkin bout Willis?"
Seeing this man's simple joy for historical reenacting makes me remember that there's still hope for the human race.
You just made my Monday!!!!! Thank you, Jon & crew!!! 🌷🌷🌷🌷
There's a good and bad side to just having uploaded this video: The good: Notification gang of course and Dang do I need a new recipe to try out.
The bad: Now I have to pause and make something good to eat because I'm very hungry and if I watch this without any food in my belly, I will tear my hair out.
But anyway, thank you kind sir. Instant like and favorite!
I just love your enthusiasm! It’s revitalizing and the dishes you introduce really make me want to give them a go! Thanks for sharing!
Noticed the new soup bowl. Love the shape and color. Just bought two on your website!
I'm always happy to see jon so excited for his videos!
Hi there.I'm new to your channel and I can't say enough how much I love it! I Love the history of the kitchen and the ingredients. I have always loved cooking and history so to find your channel is an absolute dream. Thank you! I look forward to catching up on all your videos
Lobster was a poor man's meat, and fed to prisoners. I read that somewhere... please correct if wrong!💚
yes, in Massachusetts we actually have a law that it is cruel to feed prisoners lobster more than 3 times a week, it was considered basically eating bugs till the introduction of refrigeration.
You're not wrong, but lobster back then is not the gourmet meal you have today with drawn butter and boiled with a bouquet garni of fresh herbs and spices. It would have fermented for a few days in open air under a hot sun, then collected and shipped to a prison kitchen. They would have been thrown right from the basket into boiling water without any flavouring or cleaning. It would also have been served with just as much attention and care -- because, prisoners.
@@Khispe yep, that's what I learned about lobster.
They thought of them as huge bugs...lol.
Khispe that was the same situation with salmon in the medieval times.
Prisoners can be such whiners and complainers
always loved your content, being subbed since the beginning!
always success
Thankfully I had the chance to catch a smile today. These videos are tremendously wholesome.
Thank you for your work!
John Thank you Sir for your channel. You love history and your heart shows this. I love your channel as well. We need to learn from our past . History is so important and your knowledge is so impressive . You teach us about so many amazing things . Thank you , thank you. Bravo John your the best.
I stumbled upon this channel accidentally and I am so glad that I did! This is one of the coolest, most interesting, and most informative youtube channels I have ever come across. Perfect for history nerds like me, lol. I appreciate the time and effort you put into making these videos. Your content really paints a picture of what everyday life was like for people hundreds of years ago, especially when it comes to the foods that they ate. Thanks for all that you do and keep up the amazing work! Much love from New York state! ❤
I just love this channel and all the videos, but specially these cooking ones. Quite interesting recipes.
20 dislikes, must be the lack of Nutmeg.
I hear you. Add some, can't hurt.
Forget the cayenne pepper throw in a couple of scotch bonnet peppers 🌶 instead 😋
That's exactly what I was think since it seems from another comment that is was likely Jamaican inspired. I have some dried from last season, may have to try my own version.
@@bryanhumphreys940
Tell us of the results!
Cant get them where i live easily, ive gotten them dried before so i know what their like but ive found 2 habenaros with a tiny pinch of sugar to make up for their not being as sweet or hot works pretty well. 1 or 2 oz of kracken black rum also does just as well. Dont use white or standard though, it gives it a bitter taste for some reason.
Cayenne has no flavor. It’s the crutch of lazy cooks. Even real Cajuns don’t use it.
@@BeagleLove13 npt everyone has you fancy peppers in stores. We lucky if we have chilli, usually its only black pepper
Amazing content as usual, this channel has truly sparked in me an interest to learn and maybe experience a little bit of where we all came from. Would like to take a moment to appreciate the ever-improving editing and cinematography of the channel, that transparent text overlay of the recipe near the beginning was especially impressive, good job to all of you bringing me the highlights of my days!
I imagine a squeeze of lemon juice will lift it up even more 😋
That would be a great addition
Yesss sexual chocolate
Oooooh, that would be perfection.
I came across this channel for the first time last night, and I am now obsessed! Such an interesting channel!
Welcome to the channel!
I really like the editing that shows the page and everything of the recipe!!!
Man your production value in this video is amazing. Probably your best one yet. Especially since I’ve been following you since the hardtack episode. Love this channel.
'Boiled pork and greens are so unromantic when one is in affliction.' Anne of Green Gables
i'd take boiled pork over casserole in the modern era
@@SuperAWaC I have a favorite Chinese cooking show and they almost always boil their pork first and then brown it in a skillet (wok).
Awesome video. We are cooking this tonight in our super modern Instant pot. Even made dumplings for the first time.
Pepper Pot... isn't that Tony Stark's secretary/girlfriend/wife?
Eric Valor dang! I think you’re right!
If you watch The Chef Show on Netflix, it has Jon Favreau (Ironman director) and Gwyneth Paltrow (Pepper Potts) make a pepper pot in honor of the character.
That is why i clicked this video.
She sure looks spicy
we are caribbean Xpats living in Tennessee currently. Christmas tradition for us is one big pepper pot that we keep going the whole month of December. it is always a treat.
I remember watching Graham Kerr's Galloping Gourmet when I was a young boy, and he too did a rendition of pepperpot stew. He lamented that he was not able to make an authentic version, because the Caribbean Island he was on used ganja leaves as one of the stew greens. I enjoyed watching this one send steam out of your ears. Cheers, Sir!
this channel is so much fun and we all learn so much as well. blessings !!
I’m not sure which I like more, the recipes, or the construction Videos
And... Jon channels (no pun intended) Chef John from Food Wishes with the cayenne pepper, LOL!
Karen K After all you are the Oswald Cobblepot of your Caribbean pepper pot.
*Chef John wants to know your location*
What a great video!! 👍 Love the cooking vids sir!! 😻
I saw this yesterday and made it today for my girlfriend and her momma. They are from the Caribbean so I thought it would be a treat. They LOVED it. I used the receipe that you quoted at the start of the video with the mutton, cabbage, spinich and lettuce. I used scrimp rather than lobster to save some money. It was a great meal and I am looking forward to making it again. Thank you very much for your channel.
Instead of nutmeg, to give this more of a West Indian flavor, it should be seasoned with allspice.
When you start watching these videos it's hard to stop...it's like just one more before bedtime, and then all of the sudden it's 3AM and you still haven't found bed. Great channel without nonsens.
Me right now! This is my 7th video!
@@karinarodriguez6527 Nice :)
That looks delicious. 18th Century stews always seem pretty good looking.
Hello from Colorado! Love the videos, been watching this channel for years and you never disappoint. Keep it up!
Campbell's Soup used to have pepper pot and scotch broth soups, both made with mutton. They were my grandmother's favorites.
I loved that Campbell's pepper pot soup! It had tripe in it that was always nice and tender.
You can still get the Scotch Broth in Canada! Just google it! That was my favorite.
Add tripe and you have Scottish Pepper Pot...Your videos are the tonic that soothe in these troubled times ...Thank You
"It's a soup! It's a stew! No, it's XVIII century pepperpot!" :) Another nice, good looking dish. Though i wonder - would crawfish meat be a good substitute for crab\lobster? I'd expect crawfish to be easier to obtain in England than lobster meat.
The cooking is what I love the most ! Thanks y’all !
I can't believe you ate a Pepperpot from the 1700s, it's amazing how well preserved food can get after 390 years.
let's get this out onto a cauldron...nice!
@@ButtplugMcGee Underrated reference. Shut up and take my updoot.
*Stevemre has entered the chat*
It's not 2090 dude...
I love old simple recipes like this from history. I'd sure love to see more!
Looks to me like she was basing it on a Jamaican pepperpot since the Jamaican style usually has some greens in it vs the stuff I’ve seen in the other islands.
Philadelphia also has its over version that was brought up from the Caribbean in the 1700’s but it’s used tripe (aka cows stomach)
Yes indeed, Philadelphia pepperpot is tripe and lots of black pepper. There are many legends as to its invention.
So excited to see a new video. That pepper pot looks delicious. I bet they used to add hot peppers as well!
Just as an FYI:
Mutton - meat from a Ewe or Ram between 1-3 years old (usually the latter) as opposed to Lamb (up to 1 year old) - was reasonably cheap and available to everyone from the lowest Serf up to the Royal Household. Compared with the rest of Europe at the end of the 17th C. the English were eating twice as much meat - Beef, Pork, Venison, Mutton, Coney etc. - as their neighbours.
Of course, being that much older Mutton is a lot tougher, hence the long cooking time stated in the original recipe.
Also fits with the lobster and crab which I thought was considered poor food
This is one of my favorite channels on UA-cam. Amazing content! Thanks for everything you do!
LOVE these cooking videos!
Such a great guy, and a wholesome channel with lots of great historical info. I have to make the pilgrimage, and visit some of these great living history sites the Mssrs, Townsend have introduced to us all.
If possible could we see more desert recipes in the future? Those are my favorite. Thanks!
New to your videos. Love the history and the obvious knowledge and passion you have for the time period. So awesome keep them up!
always watching these before dinner
Almost 1mil subscribers! Proud of ya 18th Century. Keep up the good work.
This Pepper Pot is so good, it has the Tony Stark Seal of Approval.
This is one to make!!! I’m doing it this weekend!! Thanks Jms!
It’s amazing that a lot of black cultures held on to a lot of recipes from when we were enslaved, and even more amazing we managed to keep a bit of Africa in a lot of our dishes.
I loved the production value of this video 🙂 To everyone involved in making them, thank you for all the hard work you put into making these videos!
I really like that nice green bowl you ate from, Jon. Nice color, looks well turned, too. Where might I find these? Could not find them at your site.
They're in the bowls and plates section under food and drink.
www.townsends.us/products/17th-century-handled-bowl-p-4128
@@townsends Thank you sir! They look really nicely made and are very attractive.
@@gringo3009 Meant to mention earlier that the site was different the day that I first inquired. For some reason, a lot of categories were missing there, including Bowls and Plates
A day with a new Townsends video is always a good day.
"Well, does it mean a little bit of cheyenne pepper? Does it mean a lot? Well, that's up to you, isn't it?"
*dumps a bunch of cheyenne pepper in the stew*
Ah...Cheyenne pepper. I loves me some Cheyenne pepper with my fry bread.
I bet it was really nutmeg.
Ooh. That slow mo shot of the pot at a rolling boil and you dropping the dumplings in, really whet my appetite.
I don't comment often but this is one recipe I will have to try.
Gosh, do I just love these videos. So informative and relaxing.
I wanna see Steve off of MREInfo eat one of John's oldest hardtacks. That'd be a great collab
"Jons hardtack...........lets put it on a trey........Nice! lol
Jon's oldest hardtack - use it for the tray!
Very thirst provoking.
I came across this channel yesterday and I LOVE IT
When you said lobster and crabs were probably pretty cheap in those days, it reminded me of show I saw on pbs where the prisoners in one of the north eastern states were complaining about having to eat lobster so often.lol
@richard keller At one time, lobster was so commonplace that it was served to house servants nearly everyday. A law was passed that it couldn’t be served more than twice a week because of the complaints! ( :
In Atlantic Canada, and the northeastern United States, lobster was extremely abundant, at one time. So was cod. I think things have changed.
richard keller
Wouldn’t you get sick of having to eat the same dish (because I doubt they changed up the preparation) five times a week too?
I really enjoy watching your channel. You give history a refreshing perspective. Thank you for the time you spend on research.
Now I'm curious on coastal colonial recipes and what people on ships would regularly eat and their preserving techniques and how they would harvest, hunt and forage?
Salt biscuits, jerkeys and fish mostly. Sometimes grains.
Jon has done some shows on sailors fare like lobscouse and salt fish. They would eat fresh provisions at first, when they ran out they would have mostly salt pork, ship's biscuit, dried peas, and other foodstuffs that would keep without refrigeration. No canned foods.
Amazing video. Keep up the awesome content!
The PA Dutch in me wants to give that a splash of apple cider vinegar.
If you're in and about Philly sometime, the City Tavern historical site/ restaurant has an amazing pepper pot that might be worth looking at.
Honestly don't even care what the video subject is, everything about these videos are relaxing, fun, and soothing. . Love listening to them to help me drift off to sleep. Amazing
The main thing I look forward to during the Holidays is pepperpot.
Cool, and thanks for sharing again! That recipe sounded good from the start.
I love your violin music.
What's it called. It's very mellow.
Not hyper like a lot of what I hear today.
A duo called Jim's Red Pants does the music for his videos. You can probably find their discs on the Townsend website.
You can STILL order this soup in certain Restaurants in Philadelphia, and, in fact, you can find Olde Bookbinder's Philadelphia Pepper Pot soup, canned, in Philly area grocery stores.
I want some Pepperpot! I've never had it but it sounds delicious.
Awesome video!! Love your channel dude! Makes me want to go camping!
She forgot the cassareep.
Thank you... My daughter likes to watch your posts with me , she made the dumplings for our bone broth , they were a little hard but she did a great job , thank you for giving us some , " common ground".
You're a boss, my good sir
I made a Dutch baby, or German pancake or whatever they would be called in the 18th century and I made a topping with blackberries and even more eggs and it's amazing. This kind of cooking is super fun to eat while watching Townsend!
You should list the ingredients in the description! Thanks anyway!
Recently found your channel and I love it! I've always been interested in what people in previous centuries ate and how they cooked it! Thanks so much for sharing :)
HAITIAN CREOLE COOKING STILL DONE AND MORE SO WITHIN THE CAJUN WITH VARIATIONS OF GREENS AND VEGETABLES
I’m cajun from south Louisiana 👌 best food in USA hands down
I see it has 7 dislikes...how is it feasible to dislike this video? I mean if you don't like cooking or history, I can see passing it over, but it's well-shot, well-hosted, researched, and polished.
Some people can't comprehend cooking beyond sticking a frozen burrito in the microwave, unfortunately.