Wrong. Very Wrong. It should be obvious by now, but - the entire thing about Garlic, and No reflection in mirrors? It's propoganda. See - Most vampires, largely prefer NOT to drink their victim dry, and in fact - prefer to leave barely noticeable after effects. After all, you can't keep going back for a good vintage if you accidentally put them in an early grave. Vampires, with certain enhanced perception capabilities, noticed that those people who were prone to consuming Garlic in fairly large quantities, were less prone to various viral, and bacterial infections which would negatively impact the flavour of the persons blood. The secondary benefit of enhancing flavour, was just a bonus. However, no person is going to willingly make themselves taste better, so in order to encourage more garlic consumption - it was spread that Garlic would hold Vampires at bay. The no reflection in mirrors, and being repelled by religious symbols aspect, is simply propoganda that enables Vampires to move through society, and be actively checked and return a negative result. How the information has remained in circulation for so long, with some clear examples of how it is false, I do not know. However, it should be clear that - while undead, the heart is a very core aspect of even a Vampire and thus, destroying the heart in about anyway will terminate the vampire, though other normally fatal attacks are not nearly as fatal and simply leave the vampire vulnerable until healing occurs - which is accelerated with the consumption of blood. Wounded Vampires are probably where the "suck their victims dry" assumption comes from - as a wounded vampire, in need of rapid healing - especially younger vampires that still must fear the sun, will often get ravenous and attack and consume whatever they can in order to heal as quickly as possible. This can lead to a very messy situation. And this brings us to the next odd bit - old vampires, very old ones, need not fear the sun. They do burn - like a severe sun burn - relatively quickly, do to their centuries of avoiding the sun, but even like people, slow and careful exposure to the sun will lead their bodies to come alive in a way, and further make them less vulnerable, and eventually - indestinguishable. Though, in truth, most vampires that manage to survive this long tend to prefer the quiet solitude of the night; somewhat of an interesting outcome if you think about it.
Boiled egg yolk is frequently overlooked as a thickener (because bleached flour is much cheaper nowadays), but it can do a lot of heavy lifting. And that's not even mentioning the nice flavor it can add to a savory sauce!
I've never thought of thickening with eggs except maybe in ramen or batter. Do you have any examples of other ways eggs can be used to thicken things? I'd be happy to expand my use of eggs since they're so nutritious.
@@harusameiro : Quiche and custard are both just particular stopping points along a continuum. Today we associate each with either savory (quiche) or sweet (custard), but in truth there's no need for either to be so restricted. If you're up for experimenting, then (maybe on separate days) mix a bland version of each, and then cook small portions either plain (just for self-reference), or with some other ingredients. I don't foresee myself trying it, but a savory or herbal drinking custard might be an interesting experiment.
My ancestors were farmers in poland. They passed down recipes which are still in my family, most of which use a lot of herbs and alliums for flavoring. Lots of stews too, and fried dishes.
Polish food is the Mexican food of Europe. And I mean that in the most complimentary way. Polish cuisine is common ingredients elevated by wonderful cooking. I wish I could find more of it in the state I live in, North Carolina. ❤
As someone from a Polish family, the food is very much appreciated the community! If you have vintage Polish recipes, by all means write them all down and consider publishing them!
This kind of stew with pepper, garlic and boiled eggs (or just the yolks) is called in Spain "pepitoria" and sometimes include grounded almonds. And by the way, ceramic pots last for many many years. I have a couple of them older than 50 years and still us them to make "cocido madrileño" or "olla podrida" in the fireplace.
Most clay pots poor people in Europe weren't fired with the coatings we currently enjoy they were rough and eventually picked up bad flavors or cracked
@@captsorghum Me, too. I guess you can do so if it's the 18th century and you have no other options. Perhaps they were scrubbing and re-seasoning a lot.
@@RabidHobbit It's more that acidic foods would wear out the cast iron faster, not to mention ruin the seasoning of the pot. And the oils used, while not expensive, were still an expense that would add up quickly. Which is something people of more limited means had to keep in mind. The reason clay pots were used, they were called ceramic but had no real similarity to modern ceramics, is because they were cheap and easily replaced. Cast iron wasn't as cheap.
It's amazing how language changes over the years, decades, and centuries. I am of Puerto Rican descent and olla (for us) is a generic term for any old pot. It is so interesting to learn that it was specifically that ceramic pot. Mr. Townsend I thank you for your dedication to your craft, you are as cool as a polar bear's toe nails!
Knowing some Spanish, I wondered why the translator left "olla" untranslated. And when he explained what a historical "olla" was, I understood. I know some people use the term "glass" as a generic term for a cup or a mug. So, in a few generations, there'd probably be people like us saying the same about "glass".
@@Artexerxes101 "Glass" is a common term and has been for a long time. A glass of water. "Buy me a beer, 2 bucks a glass," sang Barney Gumble outside of Moe's Tavern.
Blew me away also ceramic pot I know it as like a "cast iron pot(really porous pot really heavy) that my mom always uses to make rice or to make fried chicken thing is like 20 to 30+ years old
02:59 So that scene in “It’s a Wonderful Life!” where Potter calls the Italian immigrants who George Bailey helped finance loans for “garlic eaters!” wasn’t just Capra trying to avoid more offensive slurs like dago, guido, wop, etc. He might have also been trying to show Potter’s disdain for the poor AND immigrants
I am Spanish, and maybe coincidentally UA-cam started to play this video as I was cutting the ingredients for a pork stew with, you guess it, plenty of garlic, onion, tomato, and black pepper 🤣 Garlic is everywhere in our cooking because, as you perfectly explained, we were very poor but garlic was (and still is) really cheap and tasty 👌
Greetings from Mexico! Nowadays, we call "olla" almost any type of pot. "Olla de cerámica" = ceramic pot, "olla de hierro" = iron pot. Love your videos.
Peasant! Years ago, talking to a coworker and foods that I like, he commented that I like peasant food. I took that as a compliment, but that's not how it was meant.
@@Chris-ut6eq Take it as a compliment. My parents grew up in lower income households and they remember when ribs were considered to be "peasant food" here in the US. But, lower income households and businesses learned how to season them well and now they are in high demand by those same people who probably would've turned up their noses at them in the past.
Juan was really ahead of the times, peppering his recipes with stories before SEO and cooking blogs trying to get you to scroll through and endless barrage of ads was even a thing.
> how to make grilled cheese The Recipe Article: “Grilled cheese is an amazing dish passed down from generation to generation, an American tradition, and great for kids and adults alike. In this article, we’ll teach you how to make the grilled cheese, and any associated modifications to put a modern twist on this classic recipe. Part 1: What is grilled cheese? Grilled cheese was invented by Johnathan G. Cheese in 1732 when he-“
@@brannanvitek1035 Forgot the prelude: "There's nothing quite like a warm, gooey grilled cheese on a rainy day. When I was a young boy, my mother would always serve us grilled cheese with a tomato soup seasoned with..."
@@YeahYeahBeebisI Yeees!!! Haha, can't forget the personal story crammed in the front of the article. It's all recipe apps or youtube for me now; the internet articles are such a mess.
I live in New Mexico. The food here is heavily influenced by both Spanish and Mexican cooking and farming styles. We love these “poor man’s foods.” Simplicity and variety go a long long way!
I just made the creamiest garlic soup topped with croutons and the dried mushrooms that were leftover from the mushroom ketchup video. Rich or poor this meal was a thing that legends are made
my Townsend mushroom ketchup did not turn out very well, very thin and vinegary. Any advice (besides less vinegar?) I was hoping for modern ketchup consistency and for the other flavours to not be over-powered. It was a bit of work to make, so I'm reluctant to try again.
@@zynski3451 I used the leftover mushrooms and put them in dehydrator. It turned into a powder that we put on top of everything from soups to garlic breads to burgers. The actual mushroom ketchup gets put in my yearly batch of bbq sauce for a flavor nobody can recreate. Its a mustard and vinegar based bbq sauce so my attempts to explain how to make less vinegar tasting... Is a bit of an opposite of what I normally do... I think cornstarch or arrow root or even perhaps a good old fashioned roux of flour and butter may thicken it to desired consistency. I go ridiculously heavy on the spices when making the mushroom ketchup, like disturbing amounts of potent spices. Each batch is so strong I wouldn't be able to tell if it was vinegar or not
@@zynski3451 note: not all dried mushrooms are safe to eat, cremini/chamipgnon/portabello are of course, also fresh. I would highly recommend using dried pulverised mushrooms as a thickening agent in your vinegar, it will improve the texture and the taste and the nutrient content.
@@brokenbravo83"Disturbing Amounts" sums up my approach to cooking! With me, though, it's cilantro. I put it in everything, especially my pilsner! Taste of summer!
I really want to thank you, Townsends people, for running this channel the way you do. From the moment I found your channel I've been in love with it. I love cooking and I love the passion you put into it. Your videos are all so calm and relaxed while also very informative.
A great classic spice that is largely forgotten today is Juniper berry. It's a great spice for red meats, especially game meats, and was very popular and widely available in both western Europe and North American. And, of course, chiles would have been ubiquitous through most of the Americas, and was one of the most popular spices used by indigenous peoples, along with juniper and herbs like sage.
Huh, interesting to hear of juniper as forgotten. It's still widely used in Germany, at least for classic German old people food, all those roasts and stews, stuff with cabbage and/or braised meat
I did a work project in a very poor area of South Asia a few years back. My landlady had a garden in our yard (she was on the 2nd floor of the house) full of cilantro. I miss the food my domestic helper cooked with that cilantro. Spices there were cheap and plentiful, but cilantro, small peppers, garlic, and nice little onions brought the food to life.
Love bay leaves, everyone should grow a bay tree! A hardy bush that will grow basically anywhere! I planted one on my kerbside in case people nearby want some. And I'd never thought of smooshing eggs to richen up a soup, gotta try that.
Don't worry, it grows very slowly and you can keep it like a small bush or bonsai with some trimming, I have one and it fits perfectly on the window sill @@beth8775
Lately, I've been drinking bay leaf tea (bay leaves steeped in hot water). I sometimes dunk a peppermint bag in for a few seconds to cross the flavours, but not long as the mint overrides the bay. Then the mint gets another 1-2 uses. Bay leaves!
I have often thought that the spices we associate with the Yule season-cinnamon, allspice, nutmeg, cloves, etc.- were that because people couldn't afford these expensive spices during the full part of a year, but during the holidays some people were able to splurge a bit to liven up their Christmas tables.
That makes a lot of sense. A remnant of the early days of the middle class. This particular recipie sounds like something I (a working class rural hominid) would throw together to simmer in the crockpot on a Saturday... but with beef or venison (cheaper!).
Most people couldn't afford them at all, initially. Only the very wealth had access to spices, and putting them in celebration foods (christmas cake and Easter simnel cake) was a way of showing off to guests you'd share these foods with.Very glad they're cheap now, turned out to be winning combinations.
That is certainly true on my mother's side of the family, (mining family) but I hadn't thought of it in that way before, but makes so much sense. Thank you.
I am from Indonesia, Since childhood, I have often encountered various spices. I even used to often eat nutmeg, the seeds of which are included in the spice category. When I was a teenager, I started to like cooking after tasting my father's cooking. and from then on I enjoyed seeing various dishes from all over the world via UA-cam
@@tedwarden1608 You need to find a fairly mild garlic - but, start with roasting it in olive oil or such. Once done, get some maple syrup and slowly cook down and essentially candy it. It's bloody amazing. Is it your "normal" desert? No. But saying something is not "good in a dessert" usually coincides with "I can't concieve of a way to make a desert out of that".
Spices in North America long ago: Lepidium virginicum, Conyza canadensis, Persicaria hydropiperoides, Sumac berries, oxalis, Wild onions and garlics, and of course salt, and certain mushrooms
I am a Spaniard who has been living in the UK for nearly 13 years. I can corroborate that that base, with some modifications like using more parsley or other spices is quite common. (Our "common base" is just garlic and onion fried on olive oil tho, with pepper added before all the ingredients boil). I am used to frying the meat to "seal it" before cooking too. I am grateful to you for putting more context in our food. I always got explained that it is because "spices where too expensive", but never knew time frame. So this video is really cool! And yes, UK guinea pigs find Spanish food "too rich", While I find most UK foods too bland, so I think we are into something!
I remember there was still a prejudice against garlic when I was a kid and I didn't get it as I always liked garlic. Today I feel like garlic has been widely embraced.
Not sure what decade you were a kid, but I remember at my primary school in Australia in the 1970’s Asian and Italian kids were always picked on by bullies if they smelled of garlic. I doubt anyone would even notice that today because Asian food is very popular here now thankfully.
I remember once when i was a young poor student i only had rice and canned mushrooms to eat for about 3 weeks. But since i had an ungodly amount of spices i was able to make it much better.
Yaaasss! A side by side of Juan Altimiras and Hannah Glasse. They both come out in 1745. It highlights not just different ingredients available and or used. It also highlights different cooking methods preferred by each. Looking at the recipes side by side is a wonderful evening activity.
I still love to get fresh spices from my garden. We have winters with frosty temperatures here, so the most of the spices have to be hardy to survive outside. There´s still many to choose from. Parsley grows every year, also oregano, lovage, tarragon and chives. That´s just the stuff that grows on it´s own back every year. Many other things can give flavor like leek, fennel, scallions, celery or chili. I also like my laurel tree but that one has to come inside over winter. It doesn´t like frost.
My grandfather grew up in Appalachia, the last generation of his family to drop out of school to chop tobacco and cotton. and while he loved onions he hated garlic to his dying day. He adored his grandkids but if we came into his house smelling like garlic he wouldn’t hug us until we brushed our teeth and washed up. Made the church youth group take their pizza into the garage. He didn’t like ramps either. His family’s food was good, rich and hearty but not complicated or spicey at all. Every meat dish he cooked was “seasoned” with butter or pork fat, onions and black pepper. And like I say his cooking was always delicious. Just really simple. I have strong headachey reactions to certain smells (not garlic), I sometimes wonder if he didn’t just have a sensitivity like that and garlic was a trigger for it. 🤷🏻 or he just didn’t grow up with it.
A couple of notes on English cookery and horticulture. Garlic took its time to be reintroduced to England, we don't find it being used at all until the middle of the sixteenth century and then only medically. It didn't become popular even with the wealthy until after the Restoration and the arrival of the 'French taste' which moved cookery away from heavy use of imported spices to fresh domestic herbs and lighter tastes. The tomato is even later. From the beginning of the seventeenth century it began to be grown in private gardens largely under glass. It took until the nineteenth century for sufficiently hardy varieties to be developed such that it began to be a commercial crop sold in markets. They simply weren't available to ordinary people.
@artinaam Really? AFAIK the only medieval English cookbook to make much use of garlic is Fourme of Cury and that's an outlier since it's French cuisine for the court of Richard II. The same recipes are repeated in later derivative collections but show no development indicating they are literary works not intended for use.
When i was growing up, my mother usually had a garden. And in one corner, there'd be an herb garden. Not actually large enough to be the only herbs we'd need, but a nice change of pace to the stuff you could get at a store.
We easily overlook "common" flavorings that can be found in many "kitchen" gardens: coriander seed/cilantro leaf; fennel seed and the whole plant; dill, nasturtium leaf (a bright mustard sensation); the nuance walnut or hazel brings; even pigweed greens could make a difference. Don't know what nettles can taste like - yet.
I could never overlook dill, it's one of my most important spices, even now that I mostly eat animal items and those are tasty enough with just salt (or without, even)! I tend to use it with quark and sour cream. I will have some in my garden this year too, dried dill works but it gets brown so quickly (I use it often but not much)! And anyway, it's easy to grow some ;)
young pigweed leaves are so good. they have a mild nutty flavor. note: leaves get bitter after the plant starts flowering. also: they come up fairly early so are a great first fresh salad of the spring
Oats are my favourite thing to thicken up a stew. Just chuck a handful in near the end of cooking and it makes a thin sauce so hearty. Really liked this alternative view and different approach than your normal cooking videos. Thank you.
@@janetprice85 Is that polenta, masa or something else? I've tried masa, but it has a very strong flavour and isn't suitable for most of my stews. Polenta might be an idea to try sometime. Cornstarch/cornflour is okay, but needs to be mixed with water, I find that judging the exact amount needed is difficult and can require multiple adjustments. I like oats because they are easy, very neutral and don't take any preprep.
@@FaceEatingOwl Cornmeal is coarse ground maize. Extremely common ingredient in NA for a variety of uses from cornbread to soup thickeners, to stew, to batters and breading, and so on. Masa flour is made with finer ground nixtamalized maize.
Sir, I respect you so much. Your enthusiasm and positivity, and creativity (who would ever think of this and turn it into a successful channel?) is infectious. You have made your parents proud, that's for sure. We should all lead such lives, devoid of hate, just love for something we care about and a passion to share it.
As always from my first introduction to your channel... the content is fascinating and educating; but your delivery and enthusiasm is what sells it! Thanks again! Bookmarked, may even try this one soon!
We grew nasturtiums growing up. Bright flowers and pretty, but also edible and spicy, kinda. As a kid I thought they were spicy. You add them to a salad or dice and top other dishes, giving a bit of zest to many dishes.
I loved those growing up! I stole one from a stores roadside thing and I got sick from whatever was on it, serves me right haha, I only took one. My mom used to get on my case about eating them😂
@@ThatSockmonkey Nasturtiums don't make capers that are found in grocery stores, which come from the caper plant. But nasturtium "capers" are delicious, and are spicier than real capers.
The entire reason the Spanish and Portuguese Empires first sent sailors West and began regular contact and colonization of the Americas was to find a cheaper route to buy spices from parts of India and Southeast Asia. Before that overland routes were so long and went through so many middlemen that spices were worth more than gold by the time they reached Western Europe.
That _caldereta de cordero_ is still made in very much the same way here in Extremadura, Spain. In fact, it's *the* traditional dish on some special occasions, such as the regional holiday, the _Día de Extremadura._ I love it.
I've made the lamb stew in this video several times this year, and I've been loving it! I can't stop sharing stew with my friends and family members. Thank you Townsend's!
Disliking garlic because it's inexpensive is such a great demonstration of the bougie conspicuous consumption that has basically always plagued society.
The local Chinese place serves noodles and lamb with a thick tomato sauce. I love every single ingredient but the dish itself is inedible. I'm not sure if it's th tomato or the added sugar, but something just makes it impossible to eat.
Garlic is the best! Any time garlic is mentioned in a recipe, it just means that is the bare minimum you need. There is no ceiling as to how much you should put in
Lions do not concern themselves with the oppinion of sheep. And thats what rich people were at that time. Sheep. They followed blindly any fashion no matter how absurd, dangerous or down right insane. Just for the sake of being fashionable. Spices were one of those fashions. There is a reason why we dont use spices like they used to anymore. @@EdwardD-q5p
Even rice can be spiced up from boring white to a savory tasting white. Ginger, Cloves, Garlic and pepper kicks it up a notch. You don't even need too much either per cup.
A stick of cinnamon and some cloves, cardamom pods and sometimes turmeric if you want it yellow. I’m from an Indian family and rice was never completely plain for us.
My family loves Lamb Stew. We had a 200 head sheep farm so there was always a casualty of Lamb or Mutton just around the corner. Always remove the fat before cooking and after as it solidifies on the top. Stews taste much better after sitting in a porcelain Dutch Oven for a week, stored in the refrigerator.
Bless the Townsend and His nutmeg. Bless the coming and going of Him. May His salted pork cleanse the world. May He keep the nutmeg tavern for His people
I found your description of the cookbook extremely intriguing, so would love to explore it & discover the personal aspects you mentioned. I loved the PSA at the end of the recipe, warning of the intensity of flavour & that it was good, only every so often. 😆 I was surprised a little bit by the quantity & direction of 'for every 30 servings', but then remembered he'd be cooking for an institution, not a family. I was also surprised by the olive oil. The use of weight, not volume, to measure it & that you didn't mention the oil at all. I'm now curious about how much liquid it adds to the stew, as well as, in general, how available it would have been & how widely it was used.
A lot of the blandness is wartime rationing. Look at a lot of the recipes on the channel and eg. the rich people's cake for a celebration was more or less "put in ALL the spices" just because. Or think English mustard. Anything but bland and tame.
I wish I could afford lamb. I had a friend from the Middle East that prepared lamb frequently. With those kind of flavors it's really really good! They would season it very similar to what you did here. 👌
Funny, that recipe sounds very similar to current Spanish dishes (minus the lamb/mutton, which is quite expensive nowadays!) Other spices that are still used in Spanish cuisine: bay leaves, truffles, capers, chamomile tea to pickle olives, mint, peppermint, rosemary, thyme, oregano, wine (usually white but red is also used for game meat and some desserts), sherry wine, grape pomace liqueur, lemon (the whole fruit), orange zest, coriander, fennel.
The cured ham bone (hueso salado) is also a vital ingredient in puchero, a very traditional clear soup broth from Spain. The flavor is too complex to describe, you just have to try it. It has a surprising similarity to Korean pho but with mint instead of anise, ginger, etc.
I’m shocked! I have a copy of Hannah Glasse’s ‘Art of Cookery Made Plain and Easy’, my copy was printed in 1770 but it is not the first edition. Her foreword expresses (hilariously) that her intent is to bring the snobby french cuisine to the ‘serrvants’ and common people…many recipes and spices and anecdotes! Best old book I have. Also has a chapter on preserving large amounts of food to feed people on the tall ships. I am so shocked you didn’t mention her/this…are you an agent of the patriarchy?
Bust up a ships biscuit or two into that stew, and get a very thick stew. Or a diced up potato or two, would also thicken nicely. I like a very thick stew, it just seems heartier than a watery stew. May not be any more nutritionally dense, but i think it is, and that helps when you're hungry.
I never thought of garlic as a peasant spice until I went to rural Siberia with my Russian-ex. Her aunt fed me pelmini that I really enjoyed. On the car ride back, my ex and her mom asked if I really liked the pelmini and said it used garlic which you would only do if the meat was low quality. Garlic, meat, and noodles is still like the holy trifecta of a perfect meal to me, so I was confused!
Ollas! the spanish learn to made some of them and use them when they colonized my continent and they said they looked like little pumpkins. They adopted a lot of our kitchen tools, many were similar to the arabs ones that they had for the muslim colonization they had. Here in my country we now call pebre to a mix of choped tomatoes and onion with green or red chilies with lemond juice, and chopped cilantro or parsley, and a pinch of salt and oil. I really like your channel, is very informative and enternaining to watch, also pretty useful!
That's a recipe worth trying - thanks for introducing us. Now, a question: how does that candle flame not gutter? Is it the beeswax? I've become fixated on it the past couple of episodes.
Funny how in "It's a Wonderful Life", Mr. Potter describes George as "playing nursemaid to a bunch of garlic-eaters". I thought it was just a slur for Italians, but maybe it was also a long-standing upper class slur for poor people in general...
The land is still there. It’s now just used to raise cattle and grow corn for HF corn syrup so you’ll be fat and lazy, unable to do anything about the status quo.
Thank you for mentioning what was happening with the enslaved African Americans - my ancestors are mostly left out of recouting what was happening with Americans.
I live in the southwestern part of the USA, and I sometimes put freshly ground black peppercorns and powdered ginger in my herbal teas, along with cinnamon and cardamom.
my garlic policy: if you have to ask if its enough garlic, the default answer is 'no', you will know when you have acheived enough garlic. usually 10% less than a lethal dose
The Spice Must Flow
HE WHO CONTROLS THE SPICE CONTROLS THE UNIVERSE
Long Live The -Fighters- Spicers!
Did poor people in the 18th century really have spices?
Did not expect a Dune reference from this channel, but I'm not complaining.
Aye and the water of life,preferably a single malt.
garlic and onion go in the pot before i know what im making
I'm sure that goes great for no-bake cookies. /s
@@absalomdraconis Garlic actually goes amazing with sweet.
I love this
The cake batter: 💀
garlic and onions are foundational, cheese too, it is a shame the east cant stomach it or we would have more than just the french to lean on.
He who controls the spice controls Arraki….I mean the kitchen
😂😂😂
🫡
🤣🤣
*the universe
The nutmeg must flow
The fact that the ceramic pots were short-lived makes me feel a lot better about the ones I have ruined over the years.
Shard isn't a word for nothing.
😂 I feel you!
Oh... That's why vampires are allergic to garlic... They are wealthy and garlic is beneath them.
ROTFLMAO!!
nope, they're DEAD and garlic is beneath them :D :D :D so as any onions.. :D
@@menezesmanho8083I mean, neither garlic nor onions grow 6 feet under lol
Wrong. Very Wrong. It should be obvious by now, but - the entire thing about Garlic, and No reflection in mirrors? It's propoganda.
See - Most vampires, largely prefer NOT to drink their victim dry, and in fact - prefer to leave barely noticeable after effects. After all, you can't keep going back for a good vintage if you accidentally put them in an early grave.
Vampires, with certain enhanced perception capabilities, noticed that those people who were prone to consuming Garlic in fairly large quantities, were less prone to various viral, and bacterial infections which would negatively impact the flavour of the persons blood. The secondary benefit of enhancing flavour, was just a bonus. However, no person is going to willingly make themselves taste better, so in order to encourage more garlic consumption - it was spread that Garlic would hold Vampires at bay.
The no reflection in mirrors, and being repelled by religious symbols aspect, is simply propoganda that enables Vampires to move through society, and be actively checked and return a negative result. How the information has remained in circulation for so long, with some clear examples of how it is false, I do not know. However, it should be clear that - while undead, the heart is a very core aspect of even a Vampire and thus, destroying the heart in about anyway will terminate the vampire, though other normally fatal attacks are not nearly as fatal and simply leave the vampire vulnerable until healing occurs - which is accelerated with the consumption of blood.
Wounded Vampires are probably where the "suck their victims dry" assumption comes from - as a wounded vampire, in need of rapid healing - especially younger vampires that still must fear the sun, will often get ravenous and attack and consume whatever they can in order to heal as quickly as possible. This can lead to a very messy situation.
And this brings us to the next odd bit - old vampires, very old ones, need not fear the sun. They do burn - like a severe sun burn - relatively quickly, do to their centuries of avoiding the sun, but even like people, slow and careful exposure to the sun will lead their bodies to come alive in a way, and further make them less vulnerable, and eventually - indestinguishable. Though, in truth, most vampires that manage to survive this long tend to prefer the quiet solitude of the night; somewhat of an interesting outcome if you think about it.
@@formes2388 How do you know this?
In England, things like watercress, horseradish and mustard could all he produced domestically and would add a bit of 'heat' to dishes.
God loves you all
Super nutrient dense watercress
Huh? Watercress isn't spicy?
@@ShawFujikawa not spicy as such, but it has a kind of mustard like burn to it. Not to be confused with salad cress.
@@ryanhopps7966 it is a great source of vitamins A, K and C. All useful in northern climates with limited sunshine.
It's crazy from a 21st century perspective that wild salmon was considered poor man's food centuries ago in England.
And lobsters were prison food! Now they cost a fortune...
@@LittleKitty22 lobsters were horribly prepared, theres a reason why prisioners compained about having lobsters too much
@@randomprotag9329Boiling lobsters should have been a simple procedure for them.
@@davea6314nah, you got stewed shellfish if you were poor, and it's the one recipe I've seen here that even nutmeg couldn't save...
Lobsters and abalone were plentiful and inexpensive. Commercial fishing diminished supply drastically.
Boiled egg yolk is frequently overlooked as a thickener (because bleached flour is much cheaper nowadays), but it can do a lot of heavy lifting. And that's not even mentioning the nice flavor it can add to a savory sauce!
It probably adds some nutrition as well.
I've never thought of thickening with eggs except maybe in ramen or batter. Do you have any examples of other ways eggs can be used to thicken things? I'd be happy to expand my use of eggs since they're so nutritious.
@@harusameiro : Quiche and custard are both just particular stopping points along a continuum. Today we associate each with either savory (quiche) or sweet (custard), but in truth there's no need for either to be so restricted. If you're up for experimenting, then (maybe on separate days) mix a bland version of each, and then cook small portions either plain (just for self-reference), or with some other ingredients.
I don't foresee myself trying it, but a savory or herbal drinking custard might be an interesting experiment.
I found that so interesting, I've never heard of using boiled egg yolks as thickener but it makes more sense the most I think of it
@@harusameirodrinking custard is probably my favorite way to use egg yolks. Nutrient dense and delicious!
My ancestors were farmers in poland. They passed down recipes which are still in my family, most of which use a lot of herbs and alliums for flavoring. Lots of stews too, and fried dishes.
Polish food doesn't get the attention it deserves. I will eat food from lesser Poland over any proviencial French food
Polish food is the Mexican food of Europe. And I mean that in the most complimentary way.
Polish cuisine is common ingredients elevated by wonderful cooking. I wish I could find more of it in the state I live in, North Carolina. ❤
Fried dishes? Oil/ animal fat was expensive!
As someone from a Polish family, the food is very much appreciated the community! If you have vintage Polish recipes, by all means write them all down and consider publishing them!
@@barbthegreat586 not deep fried. fried in a pan a few mm oil or fat is enough. they dont drown their food in oil😊
This kind of stew with pepper, garlic and boiled eggs (or just the yolks) is called in Spain "pepitoria" and sometimes include grounded almonds.
And by the way, ceramic pots last for many many years. I have a couple of them older than 50 years and still us them to make "cocido madrileño" or "olla podrida" in the fireplace.
Yeah, I dunno why a pot like that wouldn't last as long as any other. Those are 30 bucks around here and to think they'd only last a few months.
Most clay pots poor people in Europe weren't fired with the coatings we currently enjoy they were rough and eventually picked up bad flavors or cracked
I've learned not to cook acid foods like tomatoes in cast iron. I don't know if an un-glazed clay pot would be any better though.
@@captsorghum Me, too. I guess you can do so if it's the 18th century and you have no other options. Perhaps they were scrubbing and re-seasoning a lot.
@@RabidHobbit It's more that acidic foods would wear out the cast iron faster, not to mention ruin the seasoning of the pot. And the oils used, while not expensive, were still an expense that would add up quickly. Which is something people of more limited means had to keep in mind. The reason clay pots were used, they were called ceramic but had no real similarity to modern ceramics, is because they were cheap and easily replaced. Cast iron wasn't as cheap.
It's amazing how language changes over the years, decades, and centuries. I am of Puerto Rican descent and olla (for us) is a generic term for any old pot. It is so interesting to learn that it was specifically that ceramic pot. Mr. Townsend I thank you for your dedication to your craft, you are as cool as a polar bear's toe nails!
God loves you all
Knowing some Spanish, I wondered why the translator left "olla" untranslated. And when he explained what a historical "olla" was, I understood. I know some people use the term "glass" as a generic term for a cup or a mug. So, in a few generations, there'd probably be people like us saying the same about "glass".
@@Artexerxes101 "Glass" is a common term and has been for a long time. A glass of water. "Buy me a beer, 2 bucks a glass," sang Barney Gumble outside of Moe's Tavern.
Bendicone Boriqua ❤
Blew me away also ceramic pot I know it as like a "cast iron pot(really porous pot really heavy) that my mom always uses to make rice or to make fried chicken thing is like 20 to 30+ years old
This channel is like watching bob ross but for history and food. I love it so much and you guys do such a good job with the shots you get.
"And now we'll add some happy little nutmeg!"
@@shaventalz3092 😂 ☺️🌺
02:59 So that scene in “It’s a Wonderful Life!” where Potter calls the Italian immigrants who George Bailey helped finance loans for “garlic eaters!” wasn’t just Capra trying to avoid more offensive slurs like dago, guido, wop, etc. He might have also been trying to show Potter’s disdain for the poor AND immigrants
God loves you all
I saw that malarkey! 😂
Where I grew up we never ate garlic. I never tasted it until I was around 20. Now garlic is common. I love garlic!!
Potter despised anyone who wasn’t himself.
@@gerrymarmee3054Where did you grow up? I thought garlic was common basically anywhere in the world!
I am Spanish, and maybe coincidentally UA-cam started to play this video as I was cutting the ingredients for a pork stew with, you guess it, plenty of garlic, onion, tomato, and black pepper 🤣 Garlic is everywhere in our cooking because, as you perfectly explained, we were very poor but garlic was (and still is) really cheap and tasty 👌
Greetings from Mexico!
Nowadays, we call "olla" almost any type of pot. "Olla de cerámica" = ceramic pot, "olla de hierro" = iron pot.
Love your videos.
So you use the same word for olla' them?
Olla de smoking
@@digginggopher ¿Cómo es eso?
Olla (oy-ya) is a pot..stock pot, ceramic pot as in English; sauce pan, frying pan, nonstick pan etc.
in romanian it's "oală" you might not read it correctly, but it sounds VERY close to your word, probably because they are both latin languages
Call me a peasant, but life without garlic is no fun. Thanks, Townsends, for sprinkling nutmeg dust on our lives! ❤
God loves you all
Life without garlic is untenable!
Or onions...
Peasant! Years ago, talking to a coworker and foods that I like, he commented that I like peasant food. I took that as a compliment, but that's not how it was meant.
@@Chris-ut6eq Take it as a compliment. My parents grew up in lower income households and they remember when ribs were considered to be "peasant food" here in the US. But, lower income households and businesses learned how to season them well and now they are in high demand by those same people who probably would've turned up their noses at them in the past.
Juan was really ahead of the times, peppering his recipes with stories before SEO and cooking blogs trying to get you to scroll through and endless barrage of ads was even a thing.
God loves you all
Juan Townsend
> how to make grilled cheese
The Recipe Article:
“Grilled cheese is an amazing dish passed down from generation to generation, an American tradition, and great for kids and adults alike. In this article, we’ll teach you how to make the grilled cheese, and any associated modifications to put a modern twist on this classic recipe.
Part 1: What is grilled cheese?
Grilled cheese was invented by Johnathan G. Cheese in 1732 when he-“
@@brannanvitek1035 Forgot the prelude:
"There's nothing quite like a warm, gooey grilled cheese on a rainy day. When I was a young boy, my mother would always serve us grilled cheese with a tomato soup seasoned with..."
@@YeahYeahBeebisI Yeees!!! Haha, can't forget the personal story crammed in the front of the article. It's all recipe apps or youtube for me now; the internet articles are such a mess.
I live in New Mexico. The food here is heavily influenced by both Spanish and Mexican cooking and farming styles. We love these “poor man’s foods.” Simplicity and variety go a long long way!
A lot of towns and food in Missouri have a Mexican influence which puzzled me unti I read that a lot of Missouri boys were in the 1840 Mexican War.
Poor man's food is considered healthy and more expensive nowadays 😅
Poor man’s food didn’t need processed powdered spices to be flavourful. Oh how the times have changed
Big Jim, red or green, dry or fresh, hatch or Chimayo, oh ya
@@matthewmenich4302Chimayo xmas 😋
I'm fascinated by these recipes from monasteries - thank you for sharing this!
Ooh, garlic, onions, tomatoes, hot peppers, dill, seeds (sunflower...) Dandelion greens, bay leaves from laurel trees. We grew all these. Great food.
I just made the creamiest garlic soup topped with croutons and the dried mushrooms that were leftover from the mushroom ketchup video. Rich or poor this meal was a thing that legends are made
of?
my Townsend mushroom ketchup did not turn out very well, very thin and vinegary. Any advice (besides less vinegar?) I was hoping for modern ketchup consistency and for the other flavours to not be over-powered. It was a bit of work to make, so I'm reluctant to try again.
@@zynski3451 I used the leftover mushrooms and put them in dehydrator. It turned into a powder that we put on top of everything from soups to garlic breads to burgers. The actual mushroom ketchup gets put in my yearly batch of bbq sauce for a flavor nobody can recreate. Its a mustard and vinegar based bbq sauce so my attempts to explain how to make less vinegar tasting... Is a bit of an opposite of what I normally do... I think cornstarch or arrow root or even perhaps a good old fashioned roux of flour and butter may thicken it to desired consistency. I go ridiculously heavy on the spices when making the mushroom ketchup, like disturbing amounts of potent spices. Each batch is so strong I wouldn't be able to tell if it was vinegar or not
@@zynski3451 note: not all dried mushrooms are safe to eat, cremini/chamipgnon/portabello are of course, also fresh.
I would highly recommend using dried pulverised mushrooms as a thickening agent in your vinegar, it will improve the texture and the taste and the nutrient content.
@@brokenbravo83"Disturbing Amounts" sums up my approach to cooking! With me, though, it's cilantro. I put it in everything, especially my pilsner! Taste of summer!
I really want to thank you, Townsends people, for running this channel the way you do. From the moment I found your channel I've been in love with it. I love cooking and I love the passion you put into it. Your videos are all so calm and relaxed while also very informative.
God loves you all
@@avangardismm which one?
Jesus@@jesipohl6717
@@jesipohl6717Ten month old account. Some zealot who believes spamming will earn him brownie points in heaven, or at least church.
A great classic spice that is largely forgotten today is Juniper berry. It's a great spice for red meats, especially game meats, and was very popular and widely available in both western Europe and North American. And, of course, chiles would have been ubiquitous through most of the Americas, and was one of the most popular spices used by indigenous peoples, along with juniper and herbs like sage.
Easy to put too much juniper in a dish but at the right level it is quite unique and delicious.
i like juniper in braised meat, like a boiled roast, short ribs
@@bernhardkirchner5447 I really like it with venison.
So long as you harvest them at the right time!
Huh, interesting to hear of juniper as forgotten. It's still widely used in Germany, at least for classic German old people food, all those roasts and stews, stuff with cabbage and/or braised meat
Thanks!
I did a work project in a very poor area of South Asia a few years back. My landlady had a garden in our yard (she was on the 2nd floor of the house) full of cilantro. I miss the food my domestic helper cooked with that cilantro. Spices there were cheap and plentiful, but cilantro, small peppers, garlic, and nice little onions brought the food to life.
Love bay leaves, everyone should grow a bay tree! A hardy bush that will grow basically anywhere! I planted one on my kerbside in case people nearby want some.
And I'd never thought of smooshing eggs to richen up a soup, gotta try that.
Sadly, they won't survive my climate, and I don't have room for an indoor tree.
Don't worry, it grows very slowly and you can keep it like a small bush or bonsai with some trimming, I have one and it fits perfectly on the window sill @@beth8775
They're impossible to get rid of once you plant it though
They are also a powerful anti fungal & antibacterial. You can also make a tea from the leaves for a sore throat
Lately, I've been drinking bay leaf tea (bay leaves steeped in hot water). I sometimes dunk a peppermint bag in for a few seconds to cross the flavours, but not long as the mint overrides the bay. Then the mint gets another 1-2 uses. Bay leaves!
I have often thought that the spices we associate with the Yule season-cinnamon, allspice, nutmeg, cloves, etc.- were that because people couldn't afford these expensive spices during the full part of a year, but during the holidays some people were able to splurge a bit to liven up their Christmas tables.
That makes a lot of sense. A remnant of the early days of the middle class.
This particular recipie sounds like something I (a working class rural hominid) would throw together to simmer in the crockpot on a Saturday... but with beef or venison (cheaper!).
Most people couldn't afford them at all, initially. Only the very wealth had access to spices, and putting them in celebration foods (christmas cake and Easter simnel cake) was a way of showing off to guests you'd share these foods with.Very glad they're cheap now, turned out to be winning combinations.
growing seasons are different with these spices.
That is certainly true on my mother's side of the family, (mining family) but I hadn't thought of it in that way before, but makes so much sense. Thank you.
@@jesipohl6717 But they are dried so I'm not sure if that comes into play or not.
I am from Indonesia, Since childhood, I have often encountered various spices. I even used to often eat nutmeg, the seeds of which are included in the spice category. When I was a teenager, I started to like cooking after tasting my father's cooking. and from then on I enjoyed seeing various dishes from all over the world via UA-cam
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I believe there would be more peace between countries if we all shared our foods!
The Dutch colonized Indonesia for that reason. Indonesia China and India was dominate in the spice trade at the time.
@@TheAaronChand Very true, Nutmeg, Mace, Cloves, Lampong Pepper, were all important trade items.
When you say you used to eat nutmeg, you mean Pala fruit, right? I only ask bc lots of people don’t know that nutmeg is the seed of a fruit.
Love how the production takes care of using natural light source mostly for the shots.. so the video look keep the age look and feel
But he really needs to sharpen his knives
Why is there a candle burning in broad daylight? Did these people have money to burn?
I'll take Garlic over nutmeg any day.
Garlic isn’t good in a dessert.
@piotrgoacki9070. I’d say it’s both sweet and savory. I use it in shepherd’s pie but more often in desserts rice pudding and apple pie.
The Dutch love nutmeg. I love the white sauce they make for cauliflower…it is seasoned with salt, pepper and nutmeg. Delicious!
I will take garlic over almost anything. Including beef.
@@tedwarden1608 You need to find a fairly mild garlic - but, start with roasting it in olive oil or such. Once done, get some maple syrup and slowly cook down and essentially candy it.
It's bloody amazing. Is it your "normal" desert? No. But saying something is not "good in a dessert" usually coincides with "I can't concieve of a way to make a desert out of that".
Spices in North America long ago: Lepidium virginicum, Conyza canadensis, Persicaria hydropiperoides, Sumac berries, oxalis, Wild onions and garlics, and of course salt, and certain mushrooms
Also, wild bergamot, mint, wild ginger(don't eat this one), anise hyssop, spice bush, sweet flag, Sweet gale, wild mustards, sassafras, juniper, sweet clover
Surely those first three plants have common names?
Virginia pepperweed, Canada horseweed, knotweed
Ramps
@@simonkoeman3310 I've heard of wood sorrel pressed into duty as well, but it's rather bad for your kidneys with enough and time.
The spice must flow
God loves you all
Billions must spice
@@avangardismm The worm god-emperor loves none, other than his sister.
I am a Spaniard who has been living in the UK for nearly 13 years. I can corroborate that that base, with some modifications like using more parsley or other spices is quite common. (Our "common base" is just garlic and onion fried on olive oil tho, with pepper added before all the ingredients boil). I am used to frying the meat to "seal it" before cooking too. I am grateful to you for putting more context in our food. I always got explained that it is because "spices where too expensive", but never knew time frame. So this video is really cool! And yes, UK guinea pigs find Spanish food "too rich", While I find most UK foods too bland, so I think we are into something!
Ooooh so the "base" is a thing, never thought of that
I remember there was still a prejudice against garlic when I was a kid and I didn't get it as I always liked garlic. Today I feel like garlic has been widely embraced.
I didn't want to eat garlic as a 16 to 20 year old girl because it made me smell like garlic and we couldn’t have that, now could we?
Not sure what decade you were a kid, but I remember at my primary school in Australia in the 1970’s Asian and Italian kids were always picked on by bullies if they smelled of garlic. I doubt anyone would even notice that today because Asian food is very popular here now thankfully.
bro was a kid in 16th century
Remember toothpaste and mouthwash are relatively modern. So when you ate a lot of garlic and onions in the past, everyone you talked to would know.
Garlic is the best. And smells amazing.
I remember once when i was a young poor student i only had rice and canned mushrooms to eat for about 3 weeks. But since i had an ungodly amount of spices i was able to make it much better.
God loves you all
I can think of worse things to be stuck with than mushrooms and rice. Ain't nothing wrong with a little stroganoff.
@@zhiracs two staple ingredients in my diet so that's about halfway to some of my favorite dishes
@@avangardismm not us, we sin with spice.
I can buy chicken for a $1 lb, but the cheapest mushrooms are $2.50 lb. and canned mushrooms is more than that.
Yaaasss! A side by side of Juan Altimiras and Hannah Glasse. They both come out in 1745. It highlights not just different ingredients available and or used. It also highlights different cooking methods preferred by each. Looking at the recipes side by side is a wonderful evening activity.
I still love to get fresh spices from my garden. We have winters with frosty temperatures here, so the most of the spices have to be hardy to survive outside. There´s still many to choose from. Parsley grows every year, also oregano, lovage, tarragon and chives. That´s just the stuff that grows on it´s own back every year. Many other things can give flavor like leek, fennel, scallions, celery or chili. I also like my laurel tree but that one has to come inside over winter. It doesn´t like frost.
My grandfather grew up in Appalachia, the last generation of his family to drop out of school to chop tobacco and cotton. and while he loved onions he hated garlic to his dying day. He adored his grandkids but if we came into his house smelling like garlic he wouldn’t hug us until we brushed our teeth and washed up. Made the church youth group take their pizza into the garage. He didn’t like ramps either. His family’s food was good, rich and hearty but not complicated or spicey at all. Every meat dish he cooked was “seasoned” with butter or pork fat, onions and black pepper. And like I say his cooking was always delicious. Just really simple. I have strong headachey reactions to certain smells (not garlic), I sometimes wonder if he didn’t just have a sensitivity like that and garlic was a trigger for it. 🤷🏻 or he just didn’t grow up with it.
A couple of notes on English cookery and horticulture.
Garlic took its time to be reintroduced to England, we don't find it being used at all until the middle of the sixteenth century and then only medically. It didn't become popular even with the wealthy until after the Restoration and the arrival of the 'French taste' which moved cookery away from heavy use of imported spices to fresh domestic herbs and lighter tastes.
The tomato is even later. From the beginning of the seventeenth century it began to be grown in private gardens largely under glass. It took until the nineteenth century for sufficiently hardy varieties to be developed such that it began to be a commercial crop sold in markets. They simply weren't available to ordinary people.
I think the tomato and the potato came from the Americas. That’s probably why it wasn’t available
That is totally untrue - medieval English cookbooks are literally PACKED with garlic
@artinaam Really? AFAIK the only medieval English cookbook to make much use of garlic is Fourme of Cury and that's an outlier since it's French cuisine for the court of Richard II. The same recipes are repeated in later derivative collections but show no development indicating they are literary works not intended for use.
When i was growing up, my mother usually had a garden. And in one corner, there'd be an herb garden. Not actually large enough to be the only herbs we'd need, but a nice change of pace to the stuff you could get at a store.
We easily overlook "common" flavorings that can be found in many "kitchen" gardens: coriander seed/cilantro leaf; fennel seed and the whole plant; dill, nasturtium leaf (a bright mustard sensation); the nuance walnut or hazel brings; even pigweed greens could make a difference. Don't know what nettles can taste like - yet.
Parsley has very similar flavour to nutmeg, but with extra leafy notes. Oregano is a lovely warm flavour.
nettles are delicious, they have a raspberry-like flavour
I could never overlook dill, it's one of my most important spices, even now that I mostly eat animal items and those are tasty enough with just salt (or without, even)! I tend to use it with quark and sour cream. I will have some in my garden this year too, dried dill works but it gets brown so quickly (I use it often but not much)! And anyway, it's easy to grow some ;)
@@shiNIN42 You are so right. I have found dill seed far more versatile than the literature of our age would suggest
young pigweed leaves are so good. they have a mild nutty flavor. note: leaves get bitter after the plant starts flowering. also: they come up fairly early so are a great first fresh salad of the spring
Oats are my favourite thing to thicken up a stew. Just chuck a handful in near the end of cooking and it makes a thin sauce so hearty.
Really liked this alternative view and different approach than your normal cooking videos. Thank you.
God loves you all
In the south corn meal is used as a thickener.
@@janetprice85 Is that polenta, masa or something else?
I've tried masa, but it has a very strong flavour and isn't suitable for most of my stews. Polenta might be an idea to try sometime. Cornstarch/cornflour is okay, but needs to be mixed with water, I find that judging the exact amount needed is difficult and can require multiple adjustments.
I like oats because they are easy, very neutral and don't take any preprep.
@@FaceEatingOwl Cornmeal is coarse ground maize. Extremely common ingredient in NA for a variety of uses from cornbread to soup thickeners, to stew, to batters and breading, and so on. Masa flour is made with finer ground nixtamalized maize.
Thanks for the tip. I will definitely try it next time I cook a stew.
Sir, I respect you so much. Your enthusiasm and positivity, and creativity (who would ever think of this and turn it into a successful channel?) is infectious.
You have made your parents proud, that's for sure.
We should all lead such lives, devoid of hate, just love for something we care about and a passion to share it.
you're amazing! thank you for your dedication to this niche of history which escapes the attention they deserve!
So cool to see you use that Spanish cook book. Definitely love the variety
The more garlic, the better, in my opinion. It's amazing how they created dishes, long ago. The stew looks amazing. Cheers!
God loves you all
I sure love getting these new episodes every Sunday morning. It’s become a nice cozy moment every week.
God loves you all
As always from my first introduction to your channel... the content is fascinating and educating; but your delivery and enthusiasm is what sells it! Thanks again! Bookmarked, may even try this one soon!
We grew nasturtiums growing up. Bright flowers and pretty, but also edible and spicy, kinda. As a kid I thought they were spicy. You add them to a salad or dice and top other dishes, giving a bit of zest to many dishes.
If you pickle the little buds from the flowers, they're called capers. Very yummy.
I loved those growing up! I stole one from a stores roadside thing and I got sick from whatever was on it, serves me right haha, I only took one. My mom used to get on my case about eating them😂
@DJSockmonkeyMusic I love those!
They regrow easily too as the seed pods are big.
@@ThatSockmonkey Nasturtiums don't make capers that are found in grocery stores, which come from the caper plant. But nasturtium "capers" are delicious, and are spicier than real capers.
The entire reason the Spanish and Portuguese Empires first sent sailors West and began regular contact and colonization of the Americas was to find a cheaper route to buy spices from parts of India and Southeast Asia. Before that overland routes were so long and went through so many middlemen that spices were worth more than gold by the time they reached Western Europe.
God loves you all
Chocolate was discovered.
I don't think they knew about south-east asia. They mainly were searching route for India
That _caldereta de cordero_ is still made in very much the same way here in Extremadura, Spain. In fact, it's *the* traditional dish on some special occasions, such as the regional holiday, the _Día de Extremadura._ I love it.
I am from Extremadura and I can confirm. My grandma used to cook it quite often.
Spanish viewer here. While i've never had that particular combination, the way of cooking it really feels familiar.
I've made the lamb stew in this video several times this year, and I've been loving it! I can't stop sharing stew with my friends and family members. Thank you Townsend's!
Disliking garlic because it's inexpensive is such a great demonstration of the bougie conspicuous consumption that has basically always plagued society.
Lamb, garlic and tomatoes? You have my attention.
Superb cooking channel on YT, up there with ordinary Sausage. Thank you, Townsends.
God loves you all
The local Chinese place serves noodles and lamb with a thick tomato sauce. I love every single ingredient but the dish itself is inedible. I'm not sure if it's th tomato or the added sugar, but something just makes it impossible to eat.
Garlic is the best! Any time garlic is mentioned in a recipe, it just means that is the bare minimum you need. There is no ceiling as to how much you should put in
Too much garlic is an oxymoron
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So you must be a poor person
Lions do not concern themselves with the oppinion of sheep. And thats what rich people were at that time. Sheep. They followed blindly any fashion no matter how absurd, dangerous or down right insane. Just for the sake of being fashionable. Spices were one of those fashions. There is a reason why we dont use spices like they used to anymore. @@EdwardD-q5p
@@EdwardD-q5p pretty much, i spend like 3/4ths of my food budget just on garlic and garlic-related products
Even rice can be spiced up from boring white to a savory tasting white. Ginger, Cloves, Garlic and pepper kicks it up a notch. You don't even need too much either per cup.
God loves you all
A stick of cinnamon and some cloves, cardamom pods and sometimes turmeric if you want it yellow. I’m from an Indian family and rice was never completely plain for us.
Salt and grounded garlic alone give enough flavor for a pot of rice
I stir a little bit of oyster sauce into my rice. I don't think I could eat without Lee Kum Ki ...
So interesting! I wish I could be around to hear what future generations think of our cooking and the way we season foods!
My family loves Lamb Stew. We had a 200 head sheep farm so there was always a casualty of Lamb or Mutton just around the corner.
Always remove the fat before cooking and after as it solidifies on the top.
Stews taste much better after sitting in a porcelain Dutch Oven for a week, stored in the refrigerator.
The 17th-19th centuries truly transformed the way we spice and cook our food.
God loves you all
The olla is like the ancestor of the slow cooker, used for the same kind of job.
God loves you all
-Esteemed Navigator... We're out of Spice. -SUBMERSE ME IN GARLIC, WE'RE MAKING TO ARRAKIS WITH THIS ONE
Your enthusiasm is so infectious! Great video!
Always a pleasure watching one of these videos.
Bless the Townsend and His nutmeg.
Bless the coming and going of Him.
May His salted pork cleanse the world.
May He keep the nutmeg tavern for His people
Finally, some Spanish recipes! That looked delicious!
Very interesting to see other cuisines of the time.
I can't imagine being without onions and garlic 😮😢😮😂
God loves you all
@@avangardismm that's why he gave us garlic and onions 😂 😂 😂
@@b.savage8953 Indeed. A wise man once said, sautee onuions with garlic, then decide what you're having for dinner.
@@f0rth3l0v30fchr15t ♥ that ☺
@@b.savage8953they’re a bot, it’s been spamming the same thing in nearly every comment on this video
I found your description of the cookbook extremely intriguing, so would love to explore it & discover the personal aspects you mentioned. I loved the PSA at the end of the recipe, warning of the intensity of flavour & that it was good, only every so often. 😆 I was surprised a little bit by the quantity & direction of 'for every 30 servings', but then remembered he'd be cooking for an institution, not a family. I was also surprised by the olive oil. The use of weight, not volume, to measure it & that you didn't mention the oil at all. I'm now curious about how much liquid it adds to the stew, as well as, in general, how available it would have been & how widely it was used.
I love Spanish cuisine! In Aragon, the area where I was born, lamb is still widely used and its meat is tough but tasty.
What an undiscovered channel. You have some amazing content. Glad I found you.
Britain colonized half the world for spices, and proceeded to make the blandest food imaginable.
Hahaha, because the boiled all the flavor out of it!
A lot of the blandness is wartime rationing. Look at a lot of the recipes on the channel and eg. the rich people's cake for a celebration was more or less "put in ALL the spices" just because. Or think English mustard. Anything but bland and tame.
Dutch would like to have a word 😅
😂😂😂😂
You don’t like beans and toast?
Should have made your eyes blue in the thumbnail 👀
😂😂😂
So which spice does nobody want?
@@Guts-the-BerserkerAsafoetida might make a list, as would durian powder, but there's always somebody who ruins the 'nobody' part.
I wish I could afford lamb. I had a friend from the Middle East that prepared lamb frequently. With those kind of flavors it's really really good! They would season it very similar to what you did here. 👌
It is expensive where I live also.
It used to be cheap & affordable here in Australia until that Master Chef tv show became popular and now the prices are ridiculously expensive.
Funny, that recipe sounds very similar to current Spanish dishes (minus the lamb/mutton, which is quite expensive nowadays!)
Other spices that are still used in Spanish cuisine: bay leaves, truffles, capers, chamomile tea to pickle olives, mint, peppermint, rosemary, thyme, oregano, wine (usually white but red is also used for game meat and some desserts), sherry wine, grape pomace liqueur, lemon (the whole fruit), orange zest, coriander, fennel.
The cured ham bone (hueso salado) is also a vital ingredient in puchero, a very traditional clear soup broth from Spain. The flavor is too complex to describe, you just have to try it. It has a surprising similarity to Korean pho but with mint instead of anise, ginger, etc.
Of course nutmegs in the thumbnail
God loves you all
I’m shocked! I have a copy of Hannah Glasse’s ‘Art of Cookery Made Plain and Easy’, my copy was printed in 1770 but it is not the first edition. Her foreword expresses (hilariously) that her intent is to bring the snobby french cuisine to the ‘serrvants’ and common people…many recipes and spices and anecdotes! Best old book I have. Also has a chapter on preserving large amounts of food to feed people on the tall ships. I am so shocked you didn’t mention her/this…are you an agent of the patriarchy?
Bust up a ships biscuit or two into that stew, and get a very thick stew. Or a diced up potato or two, would also thicken nicely.
I like a very thick stew, it just seems heartier than a watery stew. May not be any more nutritionally dense, but i think it is, and that helps when you're hungry.
I tend to put the potatoes in whole, so I can fish them out later and mash em and then put them back in.
@@TaLeng2023I'm totally trying that!
I never thought of garlic as a peasant spice until I went to rural Siberia with my Russian-ex. Her aunt fed me pelmini that I really enjoyed. On the car ride back, my ex and her mom asked if I really liked the pelmini and said it used garlic which you would only do if the meat was low quality. Garlic, meat, and noodles is still like the holy trifecta of a perfect meal to me, so I was confused!
Ollas! the spanish learn to made some of them and use them when they colonized my continent and they said they looked like little pumpkins. They adopted a lot of our kitchen tools, many were similar to the arabs ones that they had for the muslim colonization they had. Here in my country we now call pebre to a mix of choped tomatoes and onion with green or red chilies with lemond juice, and chopped cilantro or parsley, and a pinch of salt and oil. I really like your channel, is very informative and enternaining to watch, also pretty useful!
That's a recipe worth trying - thanks for introducing us. Now, a question: how does that candle flame not gutter? Is it the beeswax? I've become fixated on it the past couple of episodes.
This guy has an addiction to nutmeg, i'm afraid there might be an intervention necessary
God loves you all
Nutmeg is toxic in large doses
Funny how in "It's a Wonderful Life", Mr. Potter describes George as "playing nursemaid to a bunch of garlic-eaters". I thought it was just a slur for Italians, but maybe it was also a long-standing upper class slur for poor people in general...
It's one of those multi use insults
Never thought it that way but you are so right!
in the mishnah (written around 200 CE) it says that “garlic eaters” was a popular slur that the Romans used against the Jews
So there, for anyone who says Jews are vampires.
Excellent video and presentation.
I would love to see a kitchen garden series from seed to harvest
Reminder that the poorest people in history had houses with private gardens 💀
Less people means more available land. Also, they probably didn't own the land they lived on (they where peasants) anyways.
The land is still there. It’s now just used to raise cattle and grow corn for HF corn syrup so you’ll be fat and lazy, unable to do anything about the status quo.
This is my favorite time of year because wild garlic grows everywhere around here. I'm munching on it a lot when I'm in the yard
The camera angle at the end is like you’re sitting there at the table with him. I really like the conversational feel of these videos
Very honest and beautiful episode. There is always two sides of history.
Thank you for mentioning what was happening with the enslaved African Americans - my ancestors are mostly left out of recouting what was happening with Americans.
dissing garlic? the poors were ahead of the time
and probably healthier too.
Greetings from Northern Germany .🇩🇪
God loves you all
What is wrong with you? You've said it once; stop being a jerk.@@avangardismm
I can't remember where I heard this, but I thought you'd appreciate it. "England. The nation that brought back all the spices and uses none of them!"
Saving this one! Will try to make it while the weather is still cool, seems like a great cold-weather meal!
Ginger and peppercorns are highly underrated in america. You ever have some peppercorn tea!!!!
I live in the southwestern part of the USA, and I sometimes put freshly ground black peppercorns and powdered ginger in my herbal teas, along with cinnamon and cardamom.
Video on spice and nutmeg gets the first mention 0:32 seconds in.
The spice extends life. The spice expands consciousness. The spice is vital to space travel
my garlic policy: if you have to ask if its enough garlic, the default answer is 'no', you will know when you have acheived enough garlic. usually 10% less than a lethal dose
gotta keep those vampires out of the house
Fascinating. Out of all spices, garlic is one I wouldn't live without - I don't think I'll ever grow tired of it, either!