Bratwurst In Fried Pastry - 18th Century Cooking
Вставка
- Опубліковано 6 сер 2024
- New Instagram - @18thcenturycooking
We've had many viewers ask for 18th Century German recipes, but we couldn't because we lack the expertise to translate the old cookbooks. Thanks to Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two period German cookbooks, we can finally bring you some delicious German food! This recipe comes from "The Economical Handbook For The Housewife" printed in 1795. Be sure to visit Old Salem's website!
Old Salem's Website ▶ www.oldsalem.org/ ▶▶
Help support the channel with Patreon ▶ / townsend ▶▶
Check Out Our Brand New Website! ▶ www.townsends.us/ ▶▶
Twitter ▶ @Jas_Townsend
Facebook ▶ jas.townsend
Instagram ▶ townsends_official
I am from southwestern Germany, and my grandmother used to fry apple slices covered with this kind of batter. While still hot they were sprinkled with sugar and cinnamon.
cave felem would I be correct in assuming you're swabian?
No, I am a Pan-European mongrel.^^ My grandmother was an Alemannian (with French roots) from the Upper Rhine Valley.
cave felem so a bit like me then. my father was 100% Greek but my mother was an American with German Dutch and Spanish roots. I was curious because as my Germanic blood is from the Rhineland I've always loved the cuisine from that region and when you said Southwestern I assumed you were swabian I wanted to know how they prepare dishes like sauerbraten there.
cave felem Great idea...thanks for sharing!😄
The history of my family is actually quite funny because for centuries it has been truly matriarchal, with only the women actually being born and raised here and daughters inheriting the house from their mothers and with their husbands coming from wherever and getting stuck here.
The "correct" sauerbraten recipe is a difficult topic because there are quite a few regional variations and everyone has strong opinions about them. People from my part of Germany think that the kind of sauerbraten eaten in the Rhineland is disgusting.^^ Southwestern German cuisine is quite different from that of the rest of Germany as this area is not only very close to France and shares a common dialect and culture with norther Switzerland but also belonged to Austria far longer that it has belonged to Germany until now. The secret to Alemannic dishes is: everything tastes better with wine (and the secret to cakes: everything tastes better with kirsch liqueur).
My grandmother's sauerbraten looked like this:
- Mix several liters of good (very good!) red wine (preferably pinot noir) with several whole peeled onions, a handful of bay leaves, cloves, and dried juniper berries
- Marinate a piece of beef or a rabbit in this wine mixture for about a week
- Take the meat out of the marinade and dry it well
- Heat oil in a large pot and roast the meat until it is brown on all sides
- Roast the whole onions as well
- Pour the wine into the pot
- Put some flour in a clean pan and heat it, stiring the flour all the time until it is golden brown
- Add a small amount of wine to the roasted flour and mix it well, then add this mixture to the wine sauce in the big pot to thicken it
- Cook it for several hours
- If the sauce gets too thick you can always add some red wine
- Serve it with home-made knöpfle (Alemannian pasta), apple sauce, and bilberry jam
Those ancient German corn dogs look fantastic.
German here. I'm a bit late to the party, but I hope you'll read this regardless..
My grandma used to have this recipe where she'd deep fry bunches of elderflower (still on the stems) coated in batter. She told me that this was something she'd learned from her own grandmother back in the day, so it goes easily back to the 19th century, if not further.
This recipe is something that can obviously only be done in spring, but it's a wonderfully light and fluffy treat, doesn't really need any spices either, just a tiny bit of powdered sugar on top. Maybe if you can get your hands on some elderberry blossoms (we had plenty in our garden) you could try that some time.
She also used to make elderflower syrup, we'd just cut it with water 1:10 and it makes a great and refreshing drink. Now that I'm an adult, I'm thinking that elderflower wine could be made that way as well, but unfortunately I don't have access to fresh elderflower any more.
That sounds delicious. How much of the flower stem did you use? I've heard they're poisonous
@@davecannon1523
Yes, elderberries need to be heated through before you use them, which is why a syrup of them is a traditionally popular way to use them, as you would cook the juice out of them. The flowers have a similar, albeit more floral taste, unsurprisingly.
Since 2005 there is a new cocktail going around, called a Hugo. It's prosecco and sparkling water with elderflower syrup, fresh lemon balm and mint. Sometimes lime is also added.
I made some elderflower Champaign for the first time this year, not my cup of tea a bit too perfumed, might try the flower heads in batter though, thanks good idea.
@Gabby Mouse Nice. Kind of makes sense too since my granny was originally from Sudetenland which is east of modern-day Germany in the Czech Republic. Her family escaped to Germany when the place kept changing hands during WW2, and she may well have brought the recipe with her from there.
poor chap ! wondering where he ended up to not have access to eldertrees and their flowers anymore
if you work with elderflowers take in mind that they also got some medicinal properties and if you eat to much of them it induces a light fake fever and can also irritate your stomach and throat, just like overuse of another old cake-herb, meadowsweet, would do ...they both got stomach irritating "herb-aspirin" in them, I think
"Fried surprise" sounds like something a vendor in Fallout would sell.
I'll take 2 mystery meats and a fried surprise
I'll take 2 and 1 cram ty
feels like something iguana bob would make
"Fried Surprise" = *Überraschungbraten!*
(Shades of "Gravity's Rainbow")...🤣
NPC: "I've noticed all the rats are gone! I wonder where they went?"
Great ... I'm from Austria and we still make this dough often .. more stiff for kind of Eclairs (sweet or spicy) , like here we cover Elderflowers or Apple slices
... it's a "Brandteig" ... love it ...
gidday mate
I'm from Germany and I recognised the batter recipe because my mom made dough like this every now and then. We call it "Brandteig" which means something like burndough. I know it mostly as a dough for what we call "Windbeutel", literally translated "wind bags" but you call them cream puffs or profiteroles, at least according to google.
Him: We don't want to make a giant tub of this stuff.
Me: Or do we...
In this day and age, your channel is a welcome refuge from the storm. Thank you so much.
Political Shitshow all over the World?
Perfect for quarantine
@@jamesryder8305 I concur it is a refuge from Dorona
You were about a year too soon with this comment.
Well said
His enthusiasm is contagious. I love how Jon is always smiling when he talks. He is a true treasure.
You can tell how much he loves doing these
I like how civil the comments on this channel are.
I know, like this and binging with babish. are the only ones!
Well he looks like nicest person on earth so i guess it's contagious or something :D
Yes it is, isn't it? This is one of my few places of respite in the often vitriol laden cesspit that so much of youtube can be. It's such a great channel with wonderful content and nice, courteous people.
kez kezooie Well, it tends to not attract trolls in the first place, so that makes a lot nicer than many places. And Jon *is* a nice person - you'd have to be more of a curmudgeon than Andy Rooney (I almost said Gordon Sinclair, but you'd have to be a Canadian over a particular age to get that one) to find fault with him. I also suspect that most of the folk who watch these videos are nice, too. All of that makes the videos wonderful to watch, and fun to read the comments.
It's pretty wholesome content with no agenda at mind. And he's a nice fellow to listen to.
I've been trying some of the recipes out of curiosity. My wife thinks I'm crazy, and won't eat any of it, but I'm enjoying the experimentation. Great Videos!
Every Christmas, we had a dish called “fried dough” that came from my grandmother’s family who were German immigrant farmers in Maryland back as far as the 1700s (that’s as far back as I got). However, hers was always just deep fried bread dough that was flattened out into 5-6” discs and it was served with butter and maple syrup. As I got older, I started making my own sweet dough version scented with vanilla and citrus. Now I wonder if your recipe is what hers evolved from.
This is one of the very few channels, were you can like a video before watching without being disappointed.
SO true!!!
YEEEEESSSS!
AGS363 indeed
absolutely
absolutely, very few channels have this level of production quality and content
As a member of a mostly German unit (7th Batt 60th of foot) I'm going to pass this along to our camp cook to try out at a future event! Thank you!
In what Kind of army is there a "most german unit" ?!? I think you are in a reenactment Regiment, good sir? But i think your post was just lost in Translation for me.
Presumably a Revolutionary War regiment.
Thomas Feck The modern day wehrmacht lol?
The EU Army probably.
Or most likely a re-enactment of revolutionary war regiments from Hesse.
A reenactment unit yes, for the Anglo-American War of 1812, the 7th Battalion of the 60th (Royal American) Regiment of Foot fought as British Regulars made up of mostly German, Dutch, and Swiss who originally fought in Napoleon's army, captured by the British, formed into their own unit, sent to North America in 1814. They were a part of the army that invaded and captured Castine in August 1814, holding what is now eastern Maine until May 1815.
My Mothers family was German and they made fried bread dough sprinkled it with sugar and cinnamon. They called them pinches also known as grebbel
nancy briggs Arme Ritter...Poor knights
For Arme Ritter you use old bread or bread rolls that are soacked in eggs and milk or cream not "raw" dough.
Yes, Kreppel are still a thing here, mostly they are called Berliner pancakes or just Berliner.
That depends on where you are in the country.
Indeed. They're often filled with jam or sometimes even Bavarian Creme.
After a few Pilsners...
I made this. And it's actually pretty good
"Hold my pilsner" lol
@Zach Haus How many eggs did you end up using (like, you remember)?
You rarely see a person so passionate about their hobbie. You always put me in a good mode. Truly inspiring
You're right. Thanks
It’s a lifestyle for this man.
It’s his job, as well. But you are correct.
Ancestor recipe of the corn dog found it!
Syco316 that is what I was thinking
Yeah. Pretty similar
I'd say this was closer to the british toad in the hole except its fried instead of baked. the ingredients are exactly the same.
In the 14th century cookbook "Forme of Curye" there are recipes that are essentially fried cheese sticks and funnel cakes.
Or pigs in a blanket
as a modern chef i am so incredibly spoiled by having literally all the information i'll ever need accessible by phone.... these people were incredible.
We have two similar dishes in the UK, firstly there's the "sausage roll", which is a cooked sausage rolled in puff pastry and baked, secondly there's "toad in the hole", which is cooked sausages and caremelised onions baked in a batter. I lived in Germany for a while and it was nice to see how similar many German and English foods are - although unsurprising given that English people are Germanic too.
Toad in the hole is so good!!! One of my favorites
In the us we call the sausage roll a "pig in a blanket" 😅
Guys. For real. "Fried" and "Dough" are 2 of my favorite food words. This looks awesome! Thank you so much for putting all of this together.
@Belagerungsmörser the Sheep I really like your name. All those english speaking people probably will never know what Belagerungsmörser are used to do.
Thin the batter with fish stock, add nutmeg, and you've got a Norwegian fish dumpling sauce recipe.
How are fish dumplings used?
Sold at nutmeg! 😂
@@wms72 eating
I love how pure and sweet this channel is ☺️☺️☺️
I sent my brother to the store right now to get milk and eggs! Another great episode! I love the channel and have tried to cook several of them. It brings me back to cooking with mom and grandmothers. This channel is so great and I thank you for all you do!
It's almost like something you can prep and serve at a carnival in today's times.
Good idea! Gotta make sure to do that the next time I arrange a food stand at some festival
I've seen rues (butter and flour), a thickener for many milk based sauces and soups (cheese sauce for mac and cheese, clam chowder for examples) made well in advance
John Doe
*roux*
>.< darn French and their mangling of the English language lol thanks for the correction
John Doe
Hopefully the French are ruing their spelling. I had a hard time with it until took some French In school.
Seriously... Who dislikes any of these videos?! There is no reason! All of them are 100% awesome! I'll be making this soon!
Sometimes I wish our eating culture nowadays was more like it was back then. More simple, with good simple ingredients. Nothing too fancy.
Greetings from Germany. I love your channel 😊
^^agreed. The health police ruined it for us with lies. Lard was deemed unhealthy so now we have to use coconut oil, sausage was deemed unhealthy so now we have plant based monstrosities. Eggs were deemed unhealthy so now we eat avocados.
Meanwhile we live shorter and have more diseases today than ever before. I’m goin back to sausage, rye bread, butter, and honey.
I live a block away from Old Salem - never expected to see part of my hometown featured here! My love for early American culture and literature sprouted from visits to the town, and it makes me immensely happy to know that I share this interest with so may others across the country!
My friend showed me this channel and I'm glad. Not only is it a genuine, creative, unique and really interesting idea, but your enthusiasm and delight in every video is awesome. You can tell that you love to do this. Keep it up. This is amazing!
Grew up near Old Salem, and went there for grade school field trips. Loved the fresh baked bread, ginger snaps and Moravian sugar cookies! Look forward to trying this recipe. Yum! 😋
i live about a mile from old salem. i went to lathem school from 76' to 78'..we took a field trip there too. i still live in the area, i live a block away from parkway plaza..and i work at baitys tire right up the road
Do love this channel, it's always so upbeat and optimistic, always enjoy watching
These are the ultimate comfort videos, very wholesome and I love how it takes you back to the way we used to cook (which is so preferable to anything you can buy nowadays) thank you so much and please keep them coming!
Looks delicious, Jon. Good to see you happy again after last weeks episode, and even better seeing you back cooking! You're the man!
He's not "too sensitive", I think. You just see that he's very much into doing what he does, and this was the first time that some idiots took a giant dump on his work. It's just frustrating.
He addressed an issue that was taken out of context. Anyone in his position would, considering the success of the channel and his business. All i know is, this looks absolutely delicious.
This guy rejuvenates my faith in humanity.
They're like a little version of Toad in the Hole. I love this channel
Have you ever come across the traditional English dish "Toad in the Hole" it's a very similar idea?
Searched for this, if he liked this then he's in for a treat if he trys toad in the hole
the hell is that name?
Thank you for illustrating this to us, wonderful recipe but more than that that history is so interesting. An old country Italian recipe we always made when I was young was not batter but a fried dough that could be stuffed with anchovies or sausage or cooked plain and rolled in sugar. these older recipes were always so adaptable to make something regardless of how much you had.
The amount of charisma flowing from this man is unreal
I thoroughly enjoyed this episode. Not only did I enjoy the recipe, but more than that the enthusiasm with which you present the subject.
"Handbuch für FRAUENZIMMER" I'm howling! XDDDD
HalbdaemonKite why?
PlayaSinNombre Frauenzimmer (lit. “Woman room”) is a derogatory term for a woman. In particular, a woman of the lower class typically.
lolletsplay04 as a man that has worked in the restaurant industries for a decade, and still gets routinely out cooked by my grand mother... that kind of thinking is foreign to me. Thank you for the explanation.
@@PlayaSinNombre Whoops, only now saw your question.
But yeah, the reason I found it so funny, is if you hear it used nowadays (I'm German), it is in a derogatory way. Like a (very mild, mind you) swearword.
Historically it wasn't. "Frauenzimmer" used to refer to the part of a royal household that belonged to the lady (all her staff and her rooms). And later it was used to refer to peasant women in general.
@@williamblount8576 By the time the book came out, Frauenzimmer was not derogatory though. But now it very much is so of course.
With all the crap on UA-cam I'm so glad I found your channel. Love history and I love food. Perfect match! Keep up the great work cheers!
It looks to me like Yorkshire pudding batter with butter added to it, and when you cook it with the sausage it becomes sort of like toad in the hole. I might try this.
By golly! - you're right . Except that the fat source comes from butter and not rendered fat. I wonder what the history of Yorkshire pudding might be? Any ideas?
Think of cooking a large joint using technology like Jon has here. Maybe you've got it on a spit before the fire and are slowly turning it. While you do that, there's going to be a lot of fat dripping off the joint, falling into the fire, and causing flare-ups that put out a lot of smoke or that might be a fire hazard.
At some point, someone got the bright idea to place a pan of batter such as they might use for pancakes beneath the roast to catch the drippings.
First thing I thought was Toad in the Hole!
Maybe one was an adaption of the other?
That was my first thought as well.
They would roast a joint or a fowl suspended in front of the fireplace with a pan under to catch the dripping. Sometimes they would put Yorkshire pud or a dish of mashed potatoes under instead.
How exciting! My family is from the Winston Salem area and I was raised Moravian. I have been to Old Salem more times than I can count and love our traditions.
Wow-- we're likely related, or at least our folks knew each other! I'm blood kin to any Hedrick in the area; strong Moravian heritage on that side!
So happy, so genuine, so 'life' - just like me! Glad to have found so many nice people here:) You are so nice Jon! Ty.
Of course the bratwurst tastes good, it is battered and fried in lard. This recipe looks awesome.
The cookery on this channel never fails to leave me drooling all over the keyboard of my PC.
Just discovered your channel. I absolutely find it amazing. You are showing us a side of history that my entire family finds interesting
I'd love to see you do a period Thanksgiving Day feast!
Can't wait for more German historical recipes. Thank you so much!!
This looks so wonderful, thanks, for sharing
Yay! I grew up in the Piedmont Triad area of NC, so we went to Old Salem pretty regularly. It would be great to see some episodes filmed there.
*looks disappointed it didn’t take longer to incorporate the eggs* this channel is so wholesome I love it
Yayyy! I'm so happy to see a happy new video!
thank you jon. you're the highlight of my day!
A very similar type of batter is used here in Catalonia (where I live) to make "bunyols de vent"; it's a type of sweet fritter pastry or desert prepared during Lent and Easter. Sugar is not added into the batter, but I usually add some cinammon (not called for on the original recipes). When done properly, you put a round"ish" blob of batter into the pan so it inflates and grows like a balloon to the size of a golf ball or more, and the fun aspect of the dish is that inside it's almost completely empty, it's full of air. "vent" in catalan means wind, so you could translate it as wind fritters more or less, refering to that empty space inside. I sometimes prepare custard creme and inject them to fill the empty space, but the true dish is meant to be left empty and fluffy, then gently roll them in sugar to partially cover them right after cooking, providing the sweetness.
Also, this german dish reminded me of the time I was living in Asturias, also in Spain like Catalonia, but a different region. There they have a specialty that is smoked chorizo, that looks like a red, oily and greasy sausage, so good and tasty, and they use it to eat it per se, or implement it on a lot of dishes. Once a year, they prepare a special dish called "bollo preñado", that in castillian means more or less pregnant bun. Basically, they prepare some bread mix, the kind that leaves a nice and fluffy interior, and then they use it to cover up a whole smoked chorizo. While on the furnace, the chorizo heats up liberating part of it's oils and grease, impregnating the insides of the bun now tinted orange/red and providing an explosion of flavour to the bread. The result is so delicious I can't recommend it enough. But again, anything prepared with this kind of chorizo is amazing; from baked beans or lentils, to an upgraded bolognese with pasta in the form of minced smoked chorizo, used as filling in an asturian "cachopo" which is two enormous (in length, not thickness) pieces of breaded and fried cow steak that are filled on the middle with a variety of things, or simply cut and cooked/boiled in apple cyder (another typical drink of Asturias) with a couple of bay leaves. All the results are amazing!
By the way, thank you for sharing all this gastronomical history and culture! I love to see you experimenting with new(/old) things and giving hystorical explanations about the reason the dishes are made the way they are.
how awesome it is to just drop all of your stress and indulge in a simple process such as cooking delicious food !
I just wanted to say that that positively, enthusiasm and passion are in short supply these days and James Townsend and Son stand out as examples of what the world needs more of. I cook, I'm an academic. The latter is my job and tires me, but this show takes me to a place apart where I can just exist in wonder and enjoyment and away from the troubles of the world. Thank you for all for your hard work and for working so hard for so many years and sticking it out so you can bring us the advanced products you do today
My dad and his parents came to the USA from Germany as Hitler was rising to power [he hated Jews and he hated mixed religion marriages even more] and I remember her making something like this, she usually added apples and cinnamon. She was an excellant cook/baker and I learned because she allowed me to follow her her around in the kitchen. I haven't had this in decades and when she died, we realized she kept all of the recipes in her head, nothing was written down. I haven't had this in forever so I need to try it, thanks for another edible video!!
Thank you very much for branching out and getting german recipes on the channel!
Thanks for all the excellent cooking videos you've been creating lately (especially the ones you've made with guests). But I also love the simple campfire/soldier cooking videos you make. I hope you make some more of those in the future. They're fascinating & really useful (for some of us, anyway).
Lovely Recipe, looks very tasty. :)
Pls add cooking :D
Warhorse Studios will there be a townsends Easter egg? xD
Im excited for kingdom come :)
Blazethebest3 me too man
Warhorse Studios will we get a dlc continuation for Henry's story? I loved the game but I really wanna see how Henry's story ends :(
Hey! I know this recipe, my mom used to make dough balls this way. Though they were cooked in water. We ate them with (as you said) elderberry soup.
non ofyabeeswax now that you mention It, this could possibly be a base for dumplings too
What I love about your videos is that your passion for what you do comes out.
I absolutely love how excited you were about this the entire video!
Thank you for all you do
1 day since i found this channel and i am loving everything i see
and i'd love to have a kitchen like that
Welcome to the channel!
@@townsends The most wonderful thing about this kitchen is the video he makes to show it is a set. I know somehow it feels like much more
How can you not love this guy! He's turned me into a video junkie on all the varied topics that he puts out. I never comment on videos but the material shared in his videos is exceptional. Thanks for taking the time to share all of this with us.
Love the energy in this video, what a wonderful use of a few extra sausages. I really like that you use the utensils instead of going to electric mixer, it really adds to the experience :D
You were grinning the whole time and I can understand why :D Greetings from Germany. We still use a similar recipe for fried stuff in dough. We mostly use a sausage or apples cut in rings.
I love it :) Greetings from Germany!
do you know this dish?
I know this kind of dough, but we don't use it like that around here. It's mostly eaten sweet and made in the oven, like a cake.
Gravuuna - Guten tag, mein freund!
love the channel! very unique and informative. great intersection of history and cooking!
I really enjoy these videos, thank you Townsends.... one of the things I love about these videos (apart from your engaging and enthusiastic personality John) are the beautiful vessels and utensils, fabulous
Kind of reminds me of "Toad in the Hole" a recipe from the UK, which basically is Yorkshire pudding baked with sausage in it. Yorkshire pudding essentially just being a batter placed in oil and baked.
Almost like an old style corndog, but way better! Dude he made this look so good so would love to try many other fruits with it too!
well you have one of the best mixers I have ever seen, a Townsend. cheers
This looks delicious, I'm planning on trying to make some of the dishes that you've made on this channel and I hope it'll look as good as yours
Keep up the good work
wow i love this chanel, just found it - but hey... u have a new subscription!
greetings from Germany!
So this is like the OG pigs in a blanket, nice
I personally admire the dedication he puts in. Both the recipes and clothing style make this one of my favorite cooking channels on here
So great john! Awesome to see you enjoying what you do!
Great work ! My grandma has a very old cookbook too. It falls apart because it is almost 200 years old. Keep up the good work.
Greetings from Germany
Do you think she might let you take pictures of the pages? Such a wonderful treasure should be preserved :-)
What, no nutmeg?
hahahahahah
:-D
Copper Bear 😁
Actually that sounds really good...
Omg 😂 so silly
Joe ! Oh no!!! World CRISIS! A Nutmeg shortage!!!! Yikes!
Hello Jon. I came across your videos purely by chance as they were recommended that I might like. And I certainly do. Hoping to start buying some of your stuff including the cookbooks. I liked how you got excited about putting cheese in this batter and frying it. I too share a love of fried cheese.
Can’t wait to try this recipe and really enjoy your channel
I'm from Stuttgart's vicinity, my mom makes a very similar dough, to fry it in small lumps the size of apricots. Incredible in soup, but also to eat just as is.
Soup! Yes! How could I have missed that?! Thank you, thank you.
Wow, yum.
Good thing i was already eating when this video came out lol.
I went to Old Salem a few years ago. Thoroughly enjoyed it! Their bakery is wonderful!
I love your passion for what you do. Thank you for sharing.
I have recently found your channel and really love the content I have found, my children and I love watching everything together. Thank you for the clean family friendly videos. Question though, the hat you are wearing seems to be one of your favorite as I have seen you wearing it in several of the other videos. Do you have a video on it or would you be able to give more detail about it? Thanks!
Men's Work Cap
www.townsends.us/mens-work-wc923-p-1105.html
Try it with elderflowers sprinkeld with Sugar. So amazing
Never stop making these videos. Amazing
oh my goodness, that looks delicious! I'm gonna have to make this for my dad. He loves this kinda food.
probably make a good fried green tomato batter
manic mechanic
Never did batter on those. My experience is that green tomatoes resist batters. Instead pat dry the tomato slices. Dredge in egg, the coat in a flour mix of salt, pepper, flour and some cornmeal, (opt.). Fry in butter until well-browned.
omg-yes
I once didn't have any egg for this, so I padded my green tomato slices dry, soaked them in milk for just a few seconds, then roll them in the cornmeal and seasoned coating. Surprisingly enough this work too. I think the recipe with the egg is superior, but I had a hankerin for them and I wasn't going to go in the town, or go without LOL.
@Michelle
I like the way mine turn out. Nice balance.
Thank you for the interesting videos!!! Greetings from Stuttgart, Germany where this recipe was printed :D
SO beautifully yummy! Love all of the other ideas as well. Thanks
Spot on! Fantastic! Well crafter video. Thank You!
So battered sausage? That's a staple of every Fish and Chip place in Britain :D
Basic carnival food, easy to put on a stick for on the go eating.
Not surprised to see a distinguished English gamer like Bundy here. But ello you.
Choux paste, some of the finest of the baked good, dont open the ovendoor when they are baking, if you do they drop down in size.
Lol yeah, that's my thoughts exactly, this is a classic french pate choux pastry recipe.
Yorkshire pudding
Beat me to it, I was about to say it's a choux pastry.
I thought he was making cream puffs when he mixed that dough into a lump.
We call it "Brandteig" in Germany. As it is often the case, it will probably be hard to find out where exactly in Europe it originated - and also irrelevant. The taste is important!
I'm enjoying the international take on your series. Keep it up John!
Good job my friend! I love your work and the way you present your art!