My wife and I do a steamed pudding every other year or so at Christmas. The biggest hit was the Suffolk Pond, which is an entire lemon cooked in a brown sugar dough so long that the lemon melts. Ends up being sweet lemon marmalade in a tasty crust.
So thankful for that random person on Reddit linking your fried chicken episode. Been doing all sorts of historical cooking at home ever since. I always loved cooking and history and it never occurred to me that they could be combined until then.
The morel mushroom episode reminds me of the “wild stew” my uncle makes when we’re out in the woods. Around here, there are tons of these mushrooms, wild onions and garlic and wild rice. All of this goes into a great, hearty stew. It is WONDERFUL. We sometimes use chantrelles or winecaps if we can’t fine morel.
This was so incredibly fascinating. I loved seeing the excitement from scientists getting to look at such a talented and unique subject. Amazing video all around. Thanks to will for being such an awesome person!
I do, too. Townsends is one of a couple of channels I put on nightly to sleep to. I'll watch them for a little while, winding down, then roll over and listen. I've seen most episodes countless times by now, so it's a familiar and relaxing sleep habit. Aside from that, though, everyone at the channel is doing a fantastic job. Your passion really shines through in these episodes, and is a fantastic way of combining entertainment, education, and culture in such a digestible way. If it were up to me Townsends would be rated the best channel on UA-cam, hands down. All of your work can't be understated, and is definitely not underappreciated. Here's to many more!
Last November, for Friendsgiving, we had a Hobbit-themed party. What do Hobbits love? MUSHROOMS! So I went back and found your mushroom ketchup videos. I made both the mushroom ketchup and mushroom powder from the older video. Everyone loved it (even the elves). I recommend it highly. Love you guys. ❤
I smoke bluefish every summer and make smoked bluefish pate with cream cheese and other goodies which is really delicious. Even just by itself the smoked bluefish is delicious! The crunchy ends are like bacon and i save those for me!
Regarding the recipe for the meatballs with cinnamon, if you look into medieval recipes you will frequently find cinnamon added to meat. In addition, the reason the recipe calls for 4 eggs to a half pound of beef is this is designed to stretch the ground beef. The ratio of meat to bread crumbs is at least 1:1, if not 2 or 3 to 1. This does two things, it allows the small amount of beef to feed more people, and the high amount of bread crumbs and eggs add nutrition while the cinnamon sugar adds flavor to the bread crumbs and eggs.
Did you ever watch "Little House on the Prarie "? The episode where Nelly was trying to Cort to Armond, she wanted to make Laura Ingles famous "Cinnamon Chinese," which I have made several times. It is fantastic. You should try to make it.
There's still a flake pastry with minced meat, spices including cinnamon and sugar from Morocco that's super good. They probably got sick of those flavors but it's a nice change of pace for us.
1:30:52 possibly the crab recipe needed more flour to make it into a fried fritter. Look at the Jamaican recipe for saltfish fritters - it may be meant to be similar to that. Usually those were eaten with a fried dumpling or in a sandwich.
Personally I would remove it all together while any speaking is taking place. Maybe in cut scenes but I'm perfectly happy to just listen to whomever is presenting talk.
@@jamesofallthings3684 Yeah. But there's a reason for it. It helps to fill in any lulls in perhaps less interesting scenes or speaking or longer scenes such as kneading bread. It would be fine and I'm sure most of us would agree that it could be easily ignored if at a lower volume as kept as background music, while simultaneously still having the effect that it is intended. Great great show.
@@lorettashepherd. And when it's YOUR channel you can start telling other people what to say and not say, until then shut up you self-important big mouth. We are all entitled to our opinions. 😘
I really found fascinating that Americans once used 'orange flower water' (1:49:00). Each time I travel to Italy I buy little vials of orange flower water (found in the supermarkets there, never been able to find in the U.S.). And why do I do this? To make the traditional Napolitan Easter cake called 'Pastiera'. And here's the curious thing - it is also made boiling a whole grain (not barley, but whole wheat berries). The orange flower water makes the dish! I would try it if I were you!! :-)
our family joke for figgy pudding was that you took the dried pudding and boiled it with a brick. You boil the pudding until the brick is soft and tender. Then you throw out the pudding and eat the brick 🤣
I live on the west coast so fish is huge in our diet, but we don't do fish stew much. Grilled, baked, fried, poached, bbq, smoked, canned and cedar planked, but not stewed.
There are 81 edible species of mushrooms in Florida but no morels. They require a ground temperature of 55f or less for at least 11 days. That doesn’t happen in Florida.
Perhaps a little off subject, but in your research, have you ever come across the use of mouse hawks (small hatchets) used to prepare food or as table utensils? If so, can you share what you've found?
I’m Italian, and love my Stuffed Artichokes, my dad made I make them now♥️ I think to expensive to put in a stew And just wasted Everything else would overpower them Not sure what the lemon rind added either🤷🏻♀️ Another great episode though Love these🎉
The texture of artichoke hearts is awesome in a stew, the lemon would impart some citrus flavor from the oils in the skin. I sometimes use jarred artichoke hearts in a pasta
"Get the maximum amount of mushroom"! NO! 🤦🏼♀️ You NEVER pick the root of the mushroom! You want to insure more will come up next year! Pick just about the root nib, leaving the root behind! Another thing! Leave a few (if you're lucky to find a patch) behind so the root system has food to feed from for more to come up! 🙏🏼
So, I'm thinking that Plum Pudding was the precursor to Christmas Fruit Cake -- at least here in the US. I have always thought that fruit CAKE was misnamed because it's not really cake. And I wonder when the word "pudding" changed for us here in the US to mean the soft, thickened dairy treat usually flavored with chocolate, vanilla, or something sweet. It sure didn't start out with that meaning.
I think the difference is that cakes are baked (probably without suet) and puddings are boiled (with suet as an ingredient). Edit: my late mother would bake fruit cakes, first soaking her ground fruit in wine for several months, then mixing and baking her cakes in autumn. Once baked they would get wrapped in wax paper & foil and regularly painted with rum? Brandy? They were quite moist by Christmas. It was served up with hot custard poured over. It as quite a mission to get it done every year.
Hey John Some of the sweet needs that could be could have been added to a plum pudding are lik you get rendered pre-rendered suit which is what you really want to use in the cooking aspect of it for food human food but the other stuff with the connected tissue you don't have to have it rendered or pre rendered or if you're going to render it yourself you can do it yourself just save out the some of the rendered liquid which will then be hard back into almost like a lard But highly refined Ramard and he's going out to to get it he's going to get a sieve put a couple of layers of cheese cloth in the bottom and pour the sewer fat rendered out into and through the 7th cheese cloth and have it in another container where you can let it cool and cut it up as you need it and if you need to weigh it just weigh it just wear the pieces out till you get the mug that you need . e you said candy cherries candy plum candy to apricot slices or chunks lemon peel orange peel lime peel citron peel candied pineapple dates chopped up and seeded or pitted and instead of just adding cinnamon or favorite I forget what it's called now at the top of my head my my brain just went blank on it not make you don't add allspice. now sue it is sold in the United States fairly frequently especially in the winter time and any place that gets snow during the winter because people like to use it for cooking But not only that they use it for feeding the wild birds outside when it's barely cold the birds eat the suit and use that fat to burn to burn as energy to keep them warm now before humans started putting the suit out wild birds would find a carcass and peck at it until they could get to the meat and the suit and the fats which would keep them alive during the worst times of the coldest parts of the year Usually January February end of December through March into beginning of April how it's used today is the sewage grant is given to you by the butcher you asked him I want some suit I want like a pound or 2 pounds of suit whatever you need it for the amount of quantity you need then we'll cut it up and give it to you you render it you put it in a pot and you melt it slowly you'll pull out all the connective tissue there's a little fibers that hold in place you want to pull all that out then you take a whole bunch of bird seeds such as black Niger seeds millet red and white millet peanut pieces sunflower seeds sunflower seeds you want the black sunflower seeds and the white sunflower seeds and you mix that up as it cools it'll start to Harden just like butter or lard and when it gets to a good consistency you put it out on paper or parchment and let it dry and cool you can mold it into cakes or bricks whatever you want to size size you want to put it into container that you hang outside where the birds can get at it And they will love you for it if you do it well you put a piece in your hand chickadees and sparrows will actually come and land on your hand grab some of the suit and grab some of the seeds and then fly off and eat them some will even eat them right there you just have to hold yourself very very still it's a fun treat for the kids who are Winning for Christmas. so in North America suit is sold a lot you just have to ask your butcher early in the season see around October Halloween time early November say hey I need sue it please carry it and I will buy it I'll probably use X amount of lbs like maybe 5 or 6 lbs of it some you use for cooking
The mushroom colony (mycelium) is actually in the soil. so yes all those different type of mushroom are from the same colony of mycelium by sprouting and growing at different mushrooms throughout the seasons.
My wife and I do a steamed pudding every other year or so at Christmas. The biggest hit was the Suffolk Pond, which is an entire lemon cooked in a brown sugar dough so long that the lemon melts. Ends up being sweet lemon marmalade in a tasty crust.
That sounds anazing
Oooh! This sounds very delicious! Did you serve it with custard? Lemon custard sounds delicious. I’ll have to try that with some sort of sponge.
@ no, but that sounds like a good addition. If you’re looking the recipe up, it’s SUSSEX pond, not Suffolk. I had the wrong county.
So thankful for that random person on Reddit linking your fried chicken episode. Been doing all sorts of historical cooking at home ever since. I always loved cooking and history and it never occurred to me that they could be combined until then.
Quite a marathon! The baked beans needed water. The onion rings looked delicious, kind of like popeyes. The Mount Vernon lady is adorable.
Thank you for your channel and your videos. I enjoy them so much. Very educational, entertaining and I love to eat while watching. It’s great!
The morel mushroom episode reminds me of the “wild stew” my uncle makes when we’re out in the woods. Around here, there are tons of these mushrooms, wild onions and garlic and wild rice. All of this goes into a great, hearty stew. It is WONDERFUL. We sometimes use chantrelles or winecaps if we can’t fine morel.
I love your music, ambient sounds, and speaking. So relaxing.
Until the booming music comes in for 15 seconds then it's back to a normal volume. Like commercials on TV do. Ever notice?
This was so incredibly fascinating. I loved seeing the excitement from scientists getting to look at such a talented and unique subject. Amazing video all around. Thanks to will for being such an awesome person!
I don't know how the UA-cam algorithm took me here but... I'm not mad. New fan!
Love these lovely simple recipes.
I go sleep to this (in a good way), long format for the win thank you guys 😊
Our pleasure!
I do, too. Townsends is one of a couple of channels I put on nightly to sleep to. I'll watch them for a little while, winding down, then roll over and listen. I've seen most episodes countless times by now, so it's a familiar and relaxing sleep habit.
Aside from that, though, everyone at the channel is doing a fantastic job. Your passion really shines through in these episodes, and is a fantastic way of combining entertainment, education, and culture in such a digestible way. If it were up to me Townsends would be rated the best channel on UA-cam, hands down. All of your work can't be understated, and is definitely not underappreciated.
Here's to many more!
Enjoy the longer videos. So much great history and information. Great channel!
Same!
Same
I was just watching season 1. You have improved so much!!!!❤ Gained confidence and skill.
Love your show and all the wonderful history you add to it all!!! Ty
Thanks Jon and Staff for the Great Cooking and History Lesson Videos. You All Are the Best!
So many tasty recipes! ☺️💚 Thank ya'll!!
At 1:30:38 I love how the music stops abruptly for the foul concoction.
I love this channel!
Last November, for Friendsgiving, we had a Hobbit-themed party. What do Hobbits love? MUSHROOMS! So I went back and found your mushroom ketchup videos. I made both the mushroom ketchup and mushroom powder from the older video. Everyone loved it (even the elves). I recommend it highly. Love you guys. ❤
I smoke bluefish every summer and make smoked bluefish pate with cream cheese and other goodies which is really delicious. Even just by itself the smoked bluefish is delicious! The crunchy ends are like bacon and i save those for me!
Regarding the recipe for the meatballs with cinnamon, if you look into medieval recipes you will frequently find cinnamon added to meat. In addition, the reason the recipe calls for 4 eggs to a half pound of beef is this is designed to stretch the ground beef. The ratio of meat to bread crumbs is at least 1:1, if not 2 or 3 to 1. This does two things, it allows the small amount of beef to feed more people, and the high amount of bread crumbs and eggs add nutrition while the cinnamon sugar adds flavor to the bread crumbs and eggs.
Did you ever watch "Little House on the Prarie "? The episode where Nelly was trying to Cort to Armond, she wanted to make Laura Ingles famous "Cinnamon Chinese," which I have made several times. It is fantastic. You should try to make it.
A people still adding all that to this day for meatballs an meatloaf. Maybe minus the cinnamon.
There's still a flake pastry with minced meat, spices including cinnamon and sugar from Morocco that's super good. They probably got sick of those flavors but it's a nice change of pace for us.
Great fun. I like how 18th century cooking was all relaxed and in slow motion. :)
I dont what this means but I love it
1:30:52 possibly the crab recipe needed more flour to make it into a fried fritter. Look at the Jamaican recipe for saltfish fritters - it may be meant to be similar to that. Usually those were eaten with a fried dumpling or in a sandwich.
Hmm. Nearly 4 hrs. Plenty of recipes!! Coffee n snacks.. I'm ready now.
I absolutely love your channel and all of the content. Thank you so much ❤
New fan, love your channel!
so great! loved it! learned so much♥♥
Keep up the good work love the chanel. Greeting's from Hong Kong
Please consider lowering the volume of the music. Have to constantly readjust the volume. Fantastic show!!! 💜💜💜
Personally I would remove it all together while any speaking is taking place. Maybe in cut scenes but I'm perfectly happy to just listen to whomever is presenting talk.
@@jamesofallthings3684 Yeah. But there's a reason for it. It helps to fill in any lulls in perhaps less interesting scenes or speaking or longer scenes such as kneading bread. It would be fine and I'm sure most of us would agree that it could be easily ignored if at a lower volume as kept as background music, while simultaneously still having the effect that it is intended. Great great show.
It’s perfect the way it is
When it's your channel you complainers can do with it as you please. Townsends has always had music in his videos so why start complaining now?
@@lorettashepherd. And when it's YOUR channel you can start telling other people what to say and not say, until then shut up you self-important big mouth. We are all entitled to our opinions. 😘
I followed the potted salmon recipe! It was delicious
I love this channel.
I really found fascinating that Americans once used 'orange flower water' (1:49:00). Each time I travel to Italy I buy little vials of orange flower water (found in the supermarkets there, never been able to find in the U.S.). And why do I do this? To make the traditional Napolitan Easter cake called 'Pastiera'. And here's the curious thing - it is also made boiling a whole grain (not barley, but whole wheat berries). The orange flower water makes the dish! I would try it if I were you!! :-)
Having a strange dream with plum pudding, this was in the background while I slept. I woke up, to my low glucose monitor was going off.
If you peal the outer layer of the stem the remaining is as tender as the Artichoke Heart. I always look for artichokes with big stems!
Never heard you speak with so much passion about any food like you did about mushrooms! 😂
So interesting! Thank you
Potted butter is essentially ghee. It would be kept in a crock, and it stores well for over a year 🙂
cool trick with the onion and peppercorns !
We love this cooking show
Is that the Royal we.
better than TV
Thanks!
our family joke for figgy pudding was that you took the dried pudding and boiled it with a brick. You boil the pudding until the brick is soft and tender. Then you throw out the pudding and eat the brick 🤣
After half a century of bachelor cooking I have learned when lemon is called for lime works better.
I would like to try all of those dishes.
I live on the west coast so fish is huge in our diet, but we don't do fish stew much. Grilled, baked, fried, poached, bbq, smoked, canned and cedar planked, but not stewed.
Love this channel 💯
shoot id love a autographed cook book
day off so its stream a marathon day. love the cooking shows but need more cabin stuff
i dont eat crab often but i would try that with red onions and chilli peppers
1:31:14 - Is GOLD! Fun times.
i woke up at 3:30 am to this playing, idk how i got here
Can you imagine what I would do if I could do all I can?
There are 81 edible species of mushrooms in Florida but no morels. They require a ground temperature of 55f or less for at least 11 days. That doesn’t happen in Florida.
Try a little spicy ranch in it, about 1 1/2 tablespoons. You'll find it will give it a little kick.
I tired to smoke a fish, sure was hard to keep it lit
Well, the friend with the glasses keeps eating it. LOL.
Seems I already watch this or similar to this . Especially the fishing part.
That's because this is a marathon video of all of their videos during the season. It's all the separate videos put into one long one.
Perhaps a little off subject, but in your research, have you ever come across the use of mouse hawks (small hatchets) used to prepare food or as table utensils? If so, can you share what you've found?
What happened to the smoke house you built? I saw the smoking fish portion and remembered you building it but have not seen any episodes since.
Hopefully this year we can make some videos featuring the smokehouse!
Gotta love a man who religiously loves his wild mushrooms(❁´◡`❁) Especially morilles
Inevitable.
I need you to do an 18th century deer hunt and cook the deer all 18th century style
That's so great
It look so amazing intil you put the eggs in it oh naw
Oh boy here I go...
I love the history lessons
Chat replay had this
I have 6 months of food stored in a mobile home. I'm very grateful for potato flakes.
In mylar with oxygen absorbers?
@@greensquall2264 No, spread out on the counter for the ants... Yes, they are they are properly stored.
@@RayF6126, thank you for your reply, I got a chuckle out if it.
dude holy shit i love food. and i love history. GG
also where the hell you get a whicker whisk at????
www.townsends.us/products/birch-twig-whisk-tw338-p-1279
All good
...damn i was listening about baking poor mans bread during crop failures and didnt realise the stream ended already.
One grand father ( born 1886) refused to eat pasta because it was “poor people food.”
My dad refused to eat mushrooms because he was afraid of poisoning. 🤷♀️
I’m Italian, and love my Stuffed Artichokes, my dad made I make them now♥️ I think to expensive to put in a stew And just wasted Everything else would overpower them Not sure what the lemon rind added either🤷🏻♀️ Another great episode though Love these🎉
The texture of artichoke hearts is awesome in a stew, the lemon would impart some citrus flavor from the oils in the skin. I sometimes use jarred artichoke hearts in a pasta
"Get the maximum amount of mushroom"! NO! 🤦🏼♀️ You NEVER pick the root of the mushroom! You want to insure more will come up next year! Pick just about the root nib, leaving the root behind! Another thing! Leave a few (if you're lucky to find a patch) behind so the root system has food to feed from for more to come up! 🙏🏼
you do realize the mycelium will hardly be affected by a little bit of mushroom being pulled out
perfect
So, I'm thinking that Plum Pudding was the precursor to Christmas Fruit Cake -- at least here in the US. I have always thought that fruit CAKE was misnamed because it's not really cake. And I wonder when the word "pudding" changed for us here in the US to mean the soft, thickened dairy treat usually flavored with chocolate, vanilla, or something sweet. It sure didn't start out with that meaning.
I think the difference is that cakes are baked (probably without suet) and puddings are boiled (with suet as an ingredient).
Edit: my late mother would bake fruit cakes, first soaking her ground fruit in wine for several months, then mixing and baking her cakes in autumn. Once baked they would get wrapped in wax paper & foil and regularly painted with rum? Brandy? They were quite moist by Christmas. It was served up with hot custard poured over. It as quite a mission to get it done every year.
Hey John Some of the sweet needs that could be could have been added to a plum pudding are lik you get rendered pre-rendered suit which is what you really want to use in the cooking aspect of it for food human food but the other stuff with the connected tissue you don't have to have it rendered or pre rendered or if you're going to render it yourself you can do it yourself just save out the some of the rendered liquid which will then be hard back into almost like a lard But highly refined Ramard and he's going out to to get it he's going to get a sieve put a couple of layers of cheese cloth in the bottom and pour the sewer fat rendered out into and through the 7th cheese cloth and have it in another container where you can let it cool and cut it up as you need it and if you need to weigh it just weigh it just wear the pieces out till you get the mug that you need . e you said candy cherries candy plum candy to apricot slices or chunks lemon peel orange peel lime peel citron peel candied pineapple dates chopped up and seeded or pitted and instead of just adding cinnamon or favorite I forget what it's called now at the top of my head my my brain just went blank on it not make you don't add allspice.
now sue it is sold in the United States fairly frequently especially in the winter time and any place that gets snow during the winter because people like to use it for cooking But not only that they use it for feeding the wild birds outside when it's barely cold the birds eat the suit and use that fat to burn to burn as energy to keep them warm now before humans started putting the suit out wild birds would find a carcass and peck at it until they could get to the meat and the suit and the fats which would keep them alive during the worst times of the coldest parts of the year Usually January February end of December through March into beginning of April how it's used today is the sewage grant is given to you by the butcher you asked him I want some suit I want like a pound or 2 pounds of suit whatever you need it for the amount of quantity you need then we'll cut it up and give it to you you render it you put it in a pot and you melt it slowly you'll pull out all the connective tissue there's a little fibers that hold in place you want to pull all that out then you take a whole bunch of bird seeds such as black Niger seeds millet red and white millet peanut pieces sunflower seeds sunflower seeds you want the black sunflower seeds and the white sunflower seeds and you mix that up as it cools it'll start to Harden just like butter or lard and when it gets to a good consistency you put it out on paper or parchment and let it dry and cool you can mold it into cakes or bricks whatever you want to size size you want to put it into container that you hang outside where the birds can get at it And they will love you for it if you do it well you put a piece in your hand chickadees and sparrows will actually come and land on your hand grab some of the suit and grab some of the seeds and then fly off and eat them some will even eat them right there you just have to hold yourself very very still it's a fun treat for the kids who are Winning for Christmas. so in North America suit is sold a lot you just have to ask your butcher early in the season see around October Halloween time early November say hey I need sue it please carry it and I will buy it I'll probably use X amount of lbs like maybe 5 or 6 lbs of it some you use for cooking
DUDE THE SPANISH COOKERY ITS A SLIDER
Could you show us how to make bone broth?
ua-cam.com/video/X9TV44kHgbY/v-deo.html
19:01 Jon says fart
Fish was so plentiful, now fishing is hard. Shellfish along the shores is near non-existant. Sad times.
The mushroom colony (mycelium) is actually in the soil.
so yes all those different type of mushroom are from the same colony of mycelium by sprouting and growing at different mushrooms throughout the seasons.
Hmmmm, interesting, never would have thought ketchup being used way back then.
Cool
what did you do with the egg whites in the stew recipe?
i have to find someone that talks about me like he talks about morels
Do you have a recipe that turns white fish into tuna fish?
2:30:27 would love to kno the name of that tune
❤
2:37:05
💛...
how many times can you say artichokes🤣🤣🤣🤣🤣😍
Thanks for your content and a chance to win this mega account
Fats, Protein and Veggies!
oi, try for once artichoke on pizza
❤❤
Buy yourself a sharp chef’s knife bro
Germany is copying those Chinese. Big trouble if your home camera shows a bit of public road.
Salt? 😂
👍👍
👍
HAY YUTUBE, TURN OF THE THUMBS UP BLOCKER!