Beans & Bacon as Made in 1807 |ASMR Historical Cooking|
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- Опубліковано 5 сер 2024
- Boiling the bacon instead of pan frying it? Using butter in place of tomato sauce? See how pork and beans has changed over the last 200 years.
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To watch us eat these beans & a regrettable amounts of cheese follow us on our 2nd channel where we eat and chat. Frontier Patriot: ua-cam.com/video/N60FGw1l0Ro/v-deo.html
I loved chat and chew !! That is so cute and original!!
It be awesome if you did a collaboration with Townsend. That's how I found your channel. So cool keep up the great work.
👍Nice
I bet in a modern kitchen, it would take less time. 🙂 Just kidding, nice videos. It's relaxing and I think it reduces stress to see scenes without modern day technology.
But a question ( ua-cam.com/video/TFWeboTX8tU/v-deo.html ), would so much meat be realistic for just one meal, around 1807 for families with average income?
Yeah typhoid, cholera, dirty water, no medicine, no antibiotics and life expectancy of 35. No thanks.
As a lover of all things historical I have subscribed to Early America.
As a small boy growing up in country New Zealand the town I lived in did not get power until 1971 mainly because of the geography.
Chopping wood & kindling for the range & the copper was my choirs as well as filling up the kerosene lamps for lighting.
It was a lifestyle that I miss even today. We grew our own food & what we shot, we ate.
Our grandparents had the foresight to plant fruit trees and a grape bush so we kids ate plenty of fruit that was our treat as well as learning to preserve & watching grandma cook & chat, this was how knowledge was passed, not google. Thank you for all your hard work.
In a world full of stress, noise, and distractions, this gives me so much comfort, and peace. Thank you!
Butter Beans and Bacon, we call it Poor Man's Caviar, and this has been a standard dish on our table for 70 years now. Yes, all of our cooking is on cast iron as well. Don't forget a big hunk of buttered bread to go with the beans. Wonderful video that takes me back to my early days. Thank You !!!!!
What a wonderful presentation! Just smiles from beginning to end....now I'm hungry.
Sad to see perfectly good bacon being boiled? Me too.
Amen
Me too.
I LOVE THIS CHANNEL 🤭
it looks amazing!
Yes but it's done still and it's good
There is something so comforting about your slow pace of life, the crackling fire, and simple ingredients...all lovely, relaxing and inspirational too!
The down home routine and self sufficiency.. the pride and tradition
It’s not a slow pace lol. It’s actually pretty consistent living. Laziness isn’t part of it whereas in modern times people are enabled to be lazy about what they allow themselves to use as fuel for their bodies. Back in these times, everything was self handled and considered before allowing it into your body. I wouldn’t call that “slow” by any means
I guess now a days people are just so careless enough to trust just anyone with what they allow into their own bodies as if your body isn’t sacred. But your body is yours to have control over. At least in these times people monitored their intake without even really knowing it
Slow pace of life literally. Very Quiet cooking with no tv or music in background.....
Definitely
I'm 52. But my mom would make beans every weekend... Smelled SO GOOD in the house. Cooked all night in an old glazed-pottery pot from the 1800s, passed down by her grandmother. We use lard instead of bacon (what you use to make pork rinds... its salted but not smoked). And we use MOLASSES. It's the LOCAL way in Quebec's Lac St-Jean region. Some other Canadian provinces have a TOMATO sauce recipe, which is not bad at all. But I prefer the one I was raised on, like most people.. We use smaller peas than Americans in the South though. Small NAVY beans.
And we have a nice, THICK split-pea soup with ham and carrots in it that smells like heaven on a cold winter's day... Good hearty RURAL cooking. And much appreciated after a day in -40°C temp.
If you ever get a chance, try a Lac St-Jean TOURTIERE... Like a HUGE thick crusted meat pie, with meat CHUNKS and potatoes and onions. One with game meat in it if possible (usually Moose/deer, Hare and Partridge).. The other version has pork, beef, and chicken instead. It all depends if you still hunt or not in that family.
You guys are great! Keep on comforting us! So peaceful, tranquil and serene. Even the flowers and egg walk takes you away from nyc, which is sorely needed in these times! Thank you!
My grandmother called the large Lima beans Butter beans. She would use left over ham or bacon and onions to season the beans. They were served with cornbread. She learned this recipe tradition from her mother who was born in the 1870's. This recipe is a very old staple in Texas, especially during the winter time.
We still call them butter beans. I love them.
Yes! My great grandma did this in Arkansas. I think she lived in Texas at one point.
That's so interesting. I will try to make this as you mentioned here. ❤
Here in UK butter beans most certainly are not green but look exactly same as Justine is using. To this day I serve them as a side dish or add to traditional scotch broth made with lamb stock carrot,online potatoes and turnip diced up and barley as pulses the butter beans just finish this off perfectly. Is it possible that it's just different name in different countries. I've never actually seen green butter beans and I m in my late 60's
❤️🌹🌹🌹🌿
I just had a long day and listening to the sound of the fire and watching you cut bacon is the most relaxing thing right now. Thank you.
Yep, no background noise from cars, planes, music, tv, radio, people on their phones, phones ringing, computer fans humming, furnace, HVAC, the list goes on and on..... I close my eyes and can smell the fire, the bacon, the beans, lovely videos.
Yes.. it's something about that has me so relaxed
Yeah, it's works better than a sleeping aid.
I agree.
Will it puts me too sleep almost every night I deal with insomnia and these videos help me with that!!
Hi from Scotland 😃have watched this and subscribed. Had a binge watching your videos and just love them. The recipes and short "stories"a are just lovely, innocent and endearing. With all the troubles of the world, you both remind us of all the little things that are wonderful, thank you so much. After a long stressful day these videos are lovely to unwind to and can be funny too 😂, have told friends all about you guys. Place keep the videos coming. ♥️♥️ Denise 😍
I know you’re a young gal but you have those skills of that older generation! It looks beautiful and delicious! Stay healthy and safe!
Back in 70s, I don't think you would have walked in a southern kitchen that didn't have the coffee can of lard. My own mother would save the grease as it was used in so many meals. If you ever wonder how you Grandma never had burnt food stick to the cooking pot and didn't use Pam, the answer was lard.
For those families that didn't use lard, the backup was Crisco, a similar product that originated from cottonseed oil.
my grandfather was a Pasquale, he would have started this like you: "you're a young gal...". The rest would have been very different. Rochester NY Pasquale's
@@nosny3570 haha very nice! been to that area a few times over there by Brockport, have a great weekend!
And white you mean
The more I watch of these, the more my soul yearns to live a simpler life style like this
Meeeee toooooo
Absolutely ~ I Love This Channel So Much Because We Are Given A
Glimpse Into What Life Would Have Been Like In Those Times And It
Touches A Part Of Us That Longs For The Simplicity Of The Past ~
If only the current world would leave us alone to live this way.
We have. We just dropped everything and did it, it's hard work but it's worth it.
We are also converting. We almost have everything paid off and we are going to be fully changed over to complete home grown foods and limited store visits. Hope you get the opportunity to change and good luck if you do!
I am just absolutely intrigued. Being a chef its really hard to imagine having to go that far back and have to cook that way. So glad I found you, keep doing what you're doing. It's awesome.
Agreed!
Couldn't agree more Jace. I love how hard they worked to cook back then. None of this Freshly, Blue Apron crap. Actually put some effort into your food and you will enjoy it more
Order for 6 on Table 9.
Guaranteed nobody bitched, no leftovers, and total appreciation of what went into their stomach. These new millinials kids would not make it. Every ounce of my being feels like I should be doing that and living that way. It just looks right, so peaceful, lot of work but so peaceful.
Jace same here!! I look at my double oven & spices & think wow i can't imagine either
This is a dish my grandparents cooked when my dad was still a child. It's interesting to see how it's also been a thing much earlier and in a completely different country. My dad was born & raised in Germany.
Wow… I was so enthralled watching this that I didn’t even realize that much time had elapsed. What a beautiful channel.
Oh, and don’t forget the Beano…
Absolutely love these videos. No talking, no bs. Like literally every other show. Something to be said about how calmly and methodically you do everything. Excellent video angles and the sound quality is incredible.
The lack of dialogue really adds to the charm of it all, and it's already so awesome...
@@kayleestephenson8776 completely agree!
Can you imagine? No cell phones ringing, or text notification sounds beeping...
Yes!
When Justine cooks and it’s quiet it’s like a relaxing ASMR moment :)
YES YES YES. I was thinking the same. Love ASMR. Unintentional ASMR anyway.
That looks amazing. Also those lima beans were huge. I'm used to the little ones from cans. You are always teaching so many amazing things. Thank you for all the hard work that you and Ron put into your videos.
I love these videos they put me too sleep the sounds of the dishes and pots makes it all so surreal!!! 🥰🥰🥰
I love my job. I am a special education teacher but my days can be tough. I was so happy to come home and relax to this.
Oh, and please don't think that I think women's lives were oh so peaceful and relaxing back then.I do know better. These cooking segments are just so great!
Thank you for the work you do, Corrine!
Loved watching you pick the flowers. I could hear the birds chirping 💕
I could also hear the news buzzing, and saw one in the flowers. Makes nice honey.
I meant bees buzzing, not need buzzing. Auto correct is not correct.
I deeply enjoy watching someone cook on/in a hearth. It's quite relaxing 😌
These were the first videos I discovered. The best and my favorites. Lack of dialogue is part of what I like about these. So comforting during these stressful times we live in. I love the dresses you wear!
I'm glad that you took your guard bunny with you. Can't be too careful.
Delicious looking meal. I wish we had smell-o-vision for videos like this. Thank you, Justine.
I was wondering what was up with the bunny myself….lol
I know it's silly to ask but what is a guard bunny 🐰 ? I've never seen this before
@@jenniferscott4900 It was a joke, Jennifer.
@@craftingontheporchwithbill I was wondering cause I had not heard of it 😁 silly 😜 me 🤣🤣🤣🤣
@@craftingontheporchwithbill I love the Guard bunny, i had one on my tree i climbed as a kid. Still have the stuffed bunny.
My Granny made Butter Beans with a Ham bone. If she did not have Ham bone she would cut up Bacon in it.
The Butter Bean Ham juice to me is the best part to eat.
You have to eat some raw onions on the side and Cornbread. 😋
We love the Lima bean juice with cornbread crumbled in it. It is really good!
@@debrapate5046 Yes!!! I miss real homemade cornbread
That is so yummy! 😛
Everybody has their preferences but I just absolutely hate butter beans and lima beans
@@Th3NamelessOne I make fried cornbread
Thanks to the camera man for traveling back in time to bring us this marvelous footage.
Brass doorknob!? this is a quality establishment indeed! I love the attention to detail and the pure aesthetic you capture, you are right to capture the sensory aspects of a traditional process, its what makes it worth it!
I seriously love these type of videos. Its so comforting. It feels nice to live in a slow paced life...just appreciating the essence of things. Reminds us how we often take for granted the convenience that we had now.
It’s so interesting to watch you cook in that era. You do it with such ease and the food always looks delicious. I look forward to all your videos. ❤️
Enjoyed this video very much. I agree with previous comment about Lima beans being known as Butter beans. I will be doing a modern version of this dish. I’ll exchange bacon for a hock of ham and slow cook with the beans and dried parsley (with fresh at serving) also ad some carrots. I’m off to binge watch the rest of your channel. Thanks from the UK.
Oh thank you Justine for cooking such a lovely dinner. I so love watching you Cook over the fire. I love early American life . SO glad I found your channel and Rons as well .
Another wonderful video! I need to try lima beans. Love the flowering pear trees! We live in Oklahoma smack dab in the middle of the state. Flowering pears and red bud trees everywhere! Keep up the great work! Happy to see your bunny friend again!
I cannot thank the channel enough for colorizing and restoring these films from the old ages.
I was in rehab in Spokane WA and they only had western cowboys books but they always mention this dish especially in the Oregon trail times or goldrush. I'm happy to see how this dish looks like thangs big homie
I don't think cooking beans has changed too much. They are still a commonplace dish in the South. We traditionally season lima beans with ham or ham hock, but that's probably just a regional variation. Normally, if we are using bacon to season anything we fry it first, then add the other ingredients and liquid.
Your shows are very relaxing as well as so very interesting 🤩
My two teen kids love beans and bacon. We use butter beans and read beans with onions and roasted peppers. Sometimes the wife will paste it and put it in dumplings. MMMMM too good.
Hi Early American, I saw the title of your video and said I'm watching! Great fireplace with some awesome cooking! ...mmmmm! baked beans & bacon done right! Thank you for sharing!
Lima Beans or Butter Beans as They are more commonly called
in The UK are delicious and quick to cook compared to most dried
beans ~ I love cooking them with celery onion carrots and fresh
parsley ~ It is such a wonderful step back in time watching these Videos x
The distinction in names comes in their use during cooking. While both are lima beans, when used in cooking the small green beans are referred to as "lima" while the larger yellowish-white beans are referred to as "butter". Especially in the south where this series claims to be based on, they would not have made the mistake of calling those larger beans, "lima beans".
I for one don't particularly care for lima beans. Unless it is in the 15 bag bean bag to make soup.
do you season them with anything? it sounds so good.
@@notme5646 Hello 🌸~ I mainly use simple seasonings such as Sea Salt (Garlic Powder if I don't have fresh garlic) and some pepper ~ Vegetable Bouillon is really good I sometimes add this to The Beans just by itself ~Dried Italian Herb blends work well especially if You do not have parsley ~ I always wait until The Beans are cooked before adding The Salt or Bouillon as it can prevent the beans from softening properly if You add it any earlier ~ I never add a lot of salt as I find The Celery naturally adds some of it's own saltiness To The Beans ~ Yes it is Good ~Very Satisfying and Wholesome 🌿
@@fifisflowers I will try it. Thanks for replying!
Regarding the eggs. A coworker of my hubby has laying hens and gave him 18 fresh eggs the other day. I used your method of checking them for freshness by placing them in water to see if the bad ones floated. Only one did and I tossed it in the trash. I cooked up a big batch of scrambled eggs (with bacon) for his dinner with a good portion of the rest. Thank you.
What a wonderful video. Soft, comforting sounds over delicious food. I appreciate the authenticity of it all. I love our American history. SUBSCRIBED : )
The lima beans were huge! I wish I could find big beans like that here - I might have to order some online! In my recipe (1750), I use cured smoked bacon gently heated in a frying pan (not boiled) with thinly sliced onion and chopped parsley. Then it is added to the cooked beans. I boil the beans in stock so they really soak up the flavour. Add butter, S & P. Serve with toasted bread. Thanks Justine! Great episode! I can't wait to see you and Ron enjoy this feast!
I get the best dried beans at Wally world, Camellia bean company. A secondary benefit is that they use open pollinated varieties, so I can grow the different varieties in my garden.
I get nothing from the company for endorsement. I just like their beans.
She called them Windsor beans, which are also called Broad beans. Originated in the UK. Not Limas. Broad beans are huge. I used to grow them.
@@marjoriegarner5369 I think she used both lima and Windsor beans. Windsor beans are also more commonly called Fava beans (per the note at the bottom of the receipt) 😃
Biggest dern lima beans I ever laid eyes on!
@@rondavis6700 No kidding! At first, I thought they were sliced potatoes!
I’ve watched so many of your videos and what sets you apart from the others is that firstly, there is no distracting music and the sounds of the fire and cooking are so soothing to us viewers. You are slow and precise in your preparation of the meals so It’s very mesmerising to watch.
I sent a video to my partner the other day who ‘just didn’t have time to watch such videos’ and I now find him also watching them!
Keep up the good work 😁 🇬🇧
All so true! it is so pleasant to "view slowly"
I watched this a couple of times so I could recreate it. My friend who also watches your channel challenged me to a cook off and let her brothers and my brothers decide who was best. I lost but they said it was still a very close second. I don't know how you cook so well. Your amazing. Cheers from the pacific northwest.
That was very relaxing to watch.. Very enjoyable to the Soul.. Made me what to go back to a simple time in life.🙏
ONE OF MY DADS FAVORITES WAS A DISH HIS MOTHER MADE AND SHE TAUGHT TO MY MOTHER. BAKED BEAMS (BOSTON STYLE) ON TOAST.
PUP WHAT IS A BEAM
Yum, baked beams.
I've made 1860 Cowboy Beans but I've never heard of Baked Beams. Still it sounds nicer, Fried Beams, Boiled Beams, Twice Baked Beams with Cheese, yummm.
@@rubysparrow2975 The English love their beams on toast.
@@carolesmith4864 Can confirm, baked beams are a pantry staple here.
Excellent idea adding the ASMR tag. I hope it gets you another hundred thousand or more subs. You absolutely deserve that, and much much more.
Your content is truly second to none.
I just found your site, I have been a living historian and reenactor since 1996, Civil War, Rev. War and Old West. I have followed Jas. Townsend and Sons for years. Now I can appreciate your attention to detail and have subscribed. I'll drop down to your first video and work my way up. I look forward to more.
Man those Bees were a BUZZING!! As a keeper...i thought you walked up on a swarm! Congrats on another kick ass video! Many thanks for the inspiring work.
Your videos are so relaxing and beautifully shot! I have started looking forward to whenever you post because the history-buff in me is always so enthralled. I always thought being in a historical reenactment would be fun and this just makes me want to do one more! Thank you for the wonderful video as always! 🤗💛🤍
Im glad yall are putting ASMR in your titles. I found you guys looking for asmr cooking videos.. hopefully this will bring even more viewers 💛
What does that acronym mean? ASMR
@@lynnodonnell4764 Autonomous sensory meridian response (ASMR). Its a little different for everyone, some people feel relaxed, others gets a tingling sensation in from their scalp to their backs. All in response to triggers like cooking, whispering, hair brushing etc etc. Sounds weird but its actually really cool, highly recommended.
@@biancanolastname interesting. Did not know that. After cancer and becoming disabled with lifting my arms at the shoulders due to radiation damage, it makes cooking, my love, difficult. My husband does the lifting and I can manage with that. But, the pain and the stress....I just really enjoy these. I'll pop a pain pill and chill watching a few of these.
🤗 when I was a little girl restaurants always put a sprig of parsley on each dinner plate. My dear dad told we girls it was CHRISTmas trees so we would eat them happily. To this day, more than 68 years later, I still like to eat parsley very much 😅. Had no idea how healthy it is back then.
I am always envious of these nice glowing fires. What wonderful fires you make
I love you both so much, this is one of my favorite things in the world; your channel. I’m a chef myself and have gotten very into early American cooking as I renovate my house built in 1755. It’s this new found love that led me to you guys. With that said, it’s a no for me to boiled bacon. Even though those beans looked incredible.
Looks great Justine as always! The shot by the cherry blossom tree was beautiful! Yall have one hell of a camera! So crystal clear and the colors are so vivid!
Nothing like a bean meal. Cooking hasn't changed too much. I used bacon, ham( & any juice/ jelly from ham), or smoked sausage, the beans( usually great northern,pea or navy), onions, carrots, celery, bay leaf, S& P.
My grandparents were from Sicily, my Nana cooked old world style kinda like this daily except it was Italian food mostly but that woman if she wasn't washing and hanging out laundry she was in the kitchen working away to feed all of us, miss her dearly.
I am surprised they never thought to fry the bacon, instead of cooking it in water, which probably softens the flavour, hmm, very interesting, looks yummy anyways, I would try it.
Assuming maybe just getting the flavor, the fat and smoke? Guess if you don't have a pound of bacon to throw in a few pieces winds up as more of a garnish.
Consider Ron's delicate digestive system, and the great nutritional value of beans, you are a brave person to cook beans for Ron to eat.
Unlike the last time Ron ate beans and it was freezing cold and you open the windows and doors at least now the weather is better. You are both so wonderful
🤣😂🤣Good thing that our cabin has a plethora of windows
Yep. Better get that ginger tea ready!
@@EarlyAmerican 😁😁😁
@@EarlyAmerican A drop of “Beano” condiment on the very first forkful of beans, eliminates the nuisance factor and makes beans totally digestible. It only works if you put it on the FIRST bite.. No matter how well cooked beans are, they contain a sugar that humans cannot digest. Beano is an advantage our ancestors did not have.
It’s so interesting to watch you cook in that era. You do it with such ease and the food always looks delicious.
I love to watch these videos. It’s very relaxing. Interesting how they did things back then. I love the sounds and the crackling fire. Wish I had a fireplace. I can almost smell it.
As fascinating and lovely to watch as ever. I think that Alfred Fig McMittens enjoyed his trip out!
If I recall correctly, I have been told that bacon back then was sliced very thick. Very different fare than what we find in the store today.
Bacon then was sold or smoked at home in slabs of usually 10#. It may have been wrapped in paper or cheese cloth. It was never presliced. The thickness was dependent on how thick the person doing the cutting wanted it.
Nothing like a good 'ol bacon and beans. Nice. Love it.
Justine spring time is so bright n full of beauty. A big change from the cold hu. Those trees are so beautiful 😍 Happy Spring To you both 💜
That meal looks amazing. It reminds me of something my grandmother would have made. Never really thought of adding cheese though, now I'm curious. Considering I love beans, bacon and butter, this looks like it would hit the spot after a hard days work. Looking forward to the eat & chat once technology cooperates with you.
I would love to know more about food preservation.....Windsor beans sound interesting
Have you heard of Google?
Lard was also used for soap. A little Elmwood ash for making the conversion.
Thanks. It's cool to see the open fireplace. Great stuff. I know its alot of work without modern items.
How do you decide to cook over coals with the grate versus in a pot on the swing arm over the fire? I would assume there is a difference....
Probably depends on how much heat is needed for a dish
Did you do a video on preserving the Windsor beans? I'm curious how they are preserved since the look really nice.
Food preservation was a huge part of survival on the frontier, it could be a subject for a number of videos.
I was wondering the same thing. 😅
I guess it’s the same way as canning.
I grew up with these large limas (South Alabama)! They're my favorite! Saute your bacon with an onion then boil with your Lima's...or....boil your Lima's with the leftover ham bone from a special occasion. Finally, serve over (non-sweet) cornbread. And for a late night snack, finish off your cornbread in a glass of "sweet milk". I LOVE your videos ❤️❤️
I hate Lima beans, but back then whatever you had or whatever you grew or raised (chickens, cattle, etc) is what you would have for your food for the long term like the winter. In some places you were it and the nearest general store could be 50 or more miles away. Usually it was one those once a month places you would travel to get stuff to load up for the season if you were able to get it. This really was what life was back then if you were a homesteader.
I've learned a lot from watching this program about cooking
Justin is such a graceful and efficient cook
Would be interesting to see how they would clean the wood surfaces after preparing raw meat.
I think they used to use piss extracted from young squirrels. It took 1500 squirrels to yield 50mls of piss, otherwise known as anticbacterial surface spray.
My guess is that the meat/bacon is preserved in salt and so is not nearly as nasty as the meats modern folks get at the grocery store. Even so, soaps were available made from grease and with lye (or the wood ash equivalent) so the situation was not as dire as one might at first think.
scalding water and salt!
They licked it
@@clarencegreen3071
I've watched many survivalist videos cooking in the woods, and ash from campfire is often used to clean pot n pans.
And folks using iron cast skillets to clean the pans is simply boiling water
This reminds me of a recipe passed down on my mom’s side, from West Virginia, but in that one you use ham hocks/smoked pork hocks, and cook them low and slow with limas all day in water just to cover. You end up with a thick, almost pasty bean concoction. Remove the hocks and retrieve the meat. Chunk/shred and mix back in with the limas. Serve over some fresh buttered white bread, alongside some chunks of nice, sharp cheddar. Salt and pepper on top to taste. Cheap easy yum.
I love the whole set up- all the gorgeous crockery and various pots and the obviously careful effort to replicate history in detail here. One thing I can't get over and have a really hard time believing to be true to the era is the number of dishes used in this process, for simply cooking three items (not counting parsley). How many times the beans or the bacon were transferred from one receptacle to another just seems unjustifiable considering what a job it would be to wash up! Even with running water, I use as few dishes and utensils as possible to save the trouble, time, and space of washing.
I was wondering who did the washing up.
Most homes, especially any where near the frontier were no where near as well equipped as this home or as clean. Dishes for everyday use probably were wooden, including plates, mugs, spoons, bowels, buckets,etc. A few cast iron pots & a skillet or two sufficed for cooking. Fire instruments would have been cast iron but, again not as elaborate as illustrated here. If one lived closer to civilization, in or near the outskirts of a town, this probably did include crockery and more of it. Like at any time, social status & income level were determining factors for everything.
OH WITAM PANSTWA TAK BARDZO SIE CIESZE SUPER Super WIDIO 👍👍👍👍👍👍👍👍👍 BARDZO INTERESUJACE DZIEKUJE POLEN 🇵🇱 Johanna 😘😘
Curious how you clean/sanitize your wood prepping table after cutting raw meat/bacon on it.
Also curious!
@@maryannpshock955 must be a way cuz apparently cutting meat in a wood board is best. Tho i don't do that cuz don't know how to properly clean it even in the 21st century.
Soap, water and a little wooden scrub brush? That’s what I do 🫤
Depending on the type of wood, some are naturally antibacterial. Hickory is one. Im not sure what her table is made from.
Plain soap and water is fine with a a brush. Anti-bacterial soap is not at all needed. Anti-bacterial surfaces will grow back the more dangerous bacteria before the good, making them possibly dangerous. Never use anti-bacterial soap, for well...anything actually. Overcleaning isn't good. I've been doing it this way since for over 20 years.
I can only imagine how good the cabin smells! Fresh wood burning and fresh food being cooked!
I love these simple recipes. They are usually flavorful without adding spices that tend to make things "burn" your mouth or clear your sinuses.
You have flowers! Im so jealous! We are at least a month away from wildflowers here
Same here! Annnd she has birds chirping and bees too! 😩
@@CronesBones IKR! we got 10cm of snow on monday ppppfffft
I find these videos inspiring, and her dresses are always so cute
Wow! What beautiful flowers. You're so lucky. Weather looks nice there. It's still 40-50 degrees F in Pennsylvania.
I like watching how things were done. Lately a hobby has been learning about my family. There it lots of information about my 4th. great grandparents because my grandfather was a well known, and apparently well liked pastor. My grandmother came into the marriage with a son because she was widowed. With my grandfather they had six more. Soon after the last was born, she passed away. My grandfather wasted no time marrying again. With the amount of work going into running a household, and a house full of children, and a career, it would have been impossible for him to survive. Your program makes the situation more apparent.
Your story sounds like a book in the making!
@@Nunofurdambiznez I don’t know about a book, but that side of the family has lots of interesting members.
It would be interesting to learn how those Windsor beans were preserved.
i'd like to learn about that as well
@@janiebean1390 I'm right there with you. I am a Native Texan and we certainly love our beans. But I have never heard of Windsor beans. I would very much like to see the preserving process that was used back then. Two main points here that stand out for me. Americans today are always in a hurry. Slow cooking produces so much better foods and we have forgotten that. Second point is we have limited ourselves in what varieties we eat. There are so many varieties we don't even know exist in the bounty God has given us.
I’m curious as well!
@@bksvdb I can't say that I have ever eaten Fava beans either. I don't think there's anything better than a pot of butter beans and salt pork cooked all day in a Dutch oven. Some cornbread and green onions and that's as about as good as it gets.
Out of curiosity, only because I thought of it and it made me laugh: Have you ever burnt your hand or finger working with all that hot cast iron, captured it on camera (with an unintended expletive), and had to edit it out? I know I sure would have at some point!
The only time that I ever burned myself was in the donut making video but that was a sort of intentional burn. The donuts were cooking very quickly. I had to constantly turn them over. I only had a very short spoon at the time (thankfully now I have a proper long handled one) so my arm was over the hot bubbling oil the entire time I was turning the donuts over. I realized that I would either get a heat rash on my arm from this or I'd burn the donuts. I chose to get the heat rash to save the donuts lol. My arm was neon red for 4 hours but went away.
I had the same curiosity!
Thanks for your prompt response! I do very much enjoy your videos, and also the once perhaps unintentional/now intentional ASMR quality. Keep up the great content, and keep your digits clear of the flames!
@@EarlyAmerican : Question: Why did you put that toy bunny on the branch of the tree, when you was picking the white flowers ???? I've never seen nor heard of doing that??
I'm impressed by the camera quality in the 1807. HD quality !! 😮😮
Justine (and also Ron, but mostly Justine), I really enjoy your channel. I happened upon it just a few weeks ago, and I have been trying to find and watch every episode. One thing: where I live, "lard" refers to pig fat that has been carefully rendered by simmering in water until only the pure fat remains. The fat as cut directly from the meat was just "fat". Another thing: in all my life, I have never seen Lima beans (or any other beans!) as large as those shown on this episode! Here in Canada, a lot of produce seems to be smaller than what I see on American cooking shows. I can only guess that the difference in weather is responsible. In any case, I would love to see a series of episodes that sort of cross over between the cooking skills, and the drama, maybe a winter show where Justine is cooking dinner in the middle of a blizzard, and hoping that Ron is able to make his way home safely. When I was younger, we used to string a rope between the house and the barn, so that we would not lose our way in blizzard contions.
I'm really enjoying your channel, it makes me want to move to an off-grid cabin in the woods. May I ask what you do to sanitize that countertop after you chop the raw bacon? Do you use modern methods for cleaning up so there's no contamination?
Pastor please pray for the release of curses and magic. Please pray to facilitate the brain and be given intelligence. Please pray to get rid of the disease in the body. Please pray for smooth finances and be given wealth.
I would love to find out what the process of preserving beans was back then 😀
Love this series. A lot of my grandmothers cooking in here, Today I'm a chef and serve what we call houseman'seating.
I am amazed that the hot pots are not burning the wooden table.
Oh no! I predict Justine will be complaining about evil vapours about the cabin tomorrow!
Question: how do you guys choose to clean items that have touched raw pork or other such things? I do not know how this was dealt with in the early 1800’s (if at all!) this could be an interesting video topic if you have not done so already
I have wondered about this too. As well, I wonder how you clean the different pots & utensils when handling meats & other foods, especially without lots of hot running water & where water is not easily obtained in large amounts.
I cringe when I see the cross contamination! But also one thing to consider is that I think that e coli, etc, was not such a big issue when meat is fresh and not raised in stalls with large numbers of cattle. Maybe?
"finger licking good"
Perhaps people back in those days were built different. 🤷
Aaaaaand then again...
The concept of 'germs', 'cross-contamination', and 'salmonella' weren't commonly know back then.
Heck, back in the 50s, there was a 60% chance that housewives didn't wash their hands after handling RAW poultry! 😱 At least not thoroughly...
@@awilli182 Yeah. People had stronger immune systems and were a lot healthier (more exercise), diet was less processed, natural remedies, and constant contact with poultry and wildlife, so they probably was already in constant contact with the elements.
I would also think that they used salt to preserve and clean up 🤷🏿♀️
I would love to her/see Justine do a kitchen clean up video 👌🏿
Here in South Carolina when you go to the farm or the Farmer's Market you get Butter Beans - green, speckled or colored. If you buy dried beans in the bag they are Dried Limas.
At ground zero during Hurricane Sandy, "all' public utilities were out.
Cooked exactly seen here, in my fire place for 14 days.
Dutch ovens & cast iron skillets utmost key for success.
I’m so envious of your lifestyle