I fall asleep to these videos all the time. Not because they're boring, but because they are soothing, relaxing, have good music, and after I wake up, I can just scroll back the next day and rewatch whatever I slept through.
I was watching other cooking videos then fell asleep so this video auto played. I woke up to this pleasant video of this cool guy. Never seen any of these videos but they’re really soothing and I’m definitely a new subscriber 😃😃😃
I still buy salt pork in Indiana. It’s one of my late grandfather’s favorite ingredients in some crockpot ham & beans. I always add a little salt pork to the ham steak and navy beans
Don’t forget to soak the salt pork! I don’t remember if you covered this or not, but you CANNOT eat it right out of the barrel! That’s a dangerous amount of salt. It needs to be soaked in good, clean water, preferably overnight, then it’ll be safe to eat.
I think in most recipes back then it didnt always specify to soak the salt pork or beef because it was generally common sense/knowledge to do so before consumption. And i havent read too many historical cookbooks but they tended to omit things that were common sense. But it was indeed an alarming amount of salt 😂
@@andrewbrown6279I’ve been watching the guy for about 6 months and I didn’t know that but mind you I’m not watching him because I cook or ever will want to make any of these dishes, I just watch him because it’s relaxing
Haha yep but it will teach you to appreciate what you eat and give thanks to the people who brought us to this level of tech to cook and store and buy and package an less chemicals and and and This will teach you to eat the way of nature and stop the processed food issues we are so accustomed to .. We are all to lazy in America with to many choices so meditate an think deep with a clear mind on what you should eat an the time you should put aside to cook.. @@MattWalkerLoth
The first dish is Confit Chicken which is classic 15th century French method of preserving meat, in particular duck, geese and chickens. The meat was stored air-tight in butter throughout the winter. Today, it is still a delicacy loved by foodies the world over. Salt pork is still a very common ingredient today in Germany and the countries to the east like Poland etc. It is incredibly delicious but must be used sparingly. There are methods dating back centuries individual to each area. No wonder people migranting to the American Frontier took all that knowledge with them.
The Herefordshire cakes (sp?) remind me of monkey bread. We like to roll them in cinnamon right after they come out of the oil. The easy way we did it was take canned biscuits, quarter them, and fry them.
That trivet with the legs I recognise extremely well and used many times at school in chemistry class..... just about right to park a Bunsen burner under.
You seem like a great guy and this isnt your fault but this video autoplayed when i fell asleep watching youtube and I had a dream about butter boiled chicken but it started becoming a nightmare so i made myself wake up. But that someone sent me into somewhat sleep paralysis so while i half awake half having a specific part of the nightmare I was completed paralyzed with the violin from butter boiled chicken in the background trying desperately to move. The salt pork looks intresting though.
I couldn't help but laugh a bit when he mentioned a group that had salt pork because they were tired of venison. In england venison was a meat reserved for lords, as only the upper class could hunt/have venison lol
Thank you for helping me learn about history and teaching me how to cook from scratch . Ihave to make a lot of things from scratch as gluten free stuff is expensive.
I'm sure the groats I use are half cut barley.... So it swells and becomes like jelly... Very gelatinous glutens.. Tied right I'm sure when cooled would make and keep in shape (esp cooled..) X I want to try this now!!! X also the water from spinach is immense.. So I'd definitely scold and squeeze lots of water out..
I'm really enjoying the recipes, but the segment titled "crispiest crackers" was not there. The recipe looked delicious, but I was looking forward to the crackers. Also, I really liked the background music, and for me, the volume was fine. Read the comments that were complaining about the music and thought I must have missed something, but no, I like the music and volume were fine. Just my opinion or IMHO.
Your description of salting meet for preservation like salt pork for example is not too dissimilar to have corned beef is made it is salted a great deal much like the description is given, kosher meat does not have the arteries veins that sort of things in it generally, and it is generally koshering beforehand.
Off topic a bit but Quick question, I have been wanting a charleville for my impression but haven’t found documentation of civilians owning military muskets in the mid 18th century (1750-1760)? Could see it happening just haven’t found any written documentation of this happening any input is appreciated.
There really wasn’t a distinction between civilian and military firearms in this time, so you won’t see that documented. The military would use whatever was standard issue, and civilians could use the same if they wanted. Civilians could own better rifles than the military if they had the money, or they might use whatever musket/rifle they inherited from their dad. What’s more important is what economic class you are trying to portray. If you are lower class, you should use an older model musket. If you are middle class or above, there’s no reason you couldn’t own the same rifle that was standard issue for the military. You’re talking about a period of history where civilians could legally own artillery, the limit is financial, not legal.
As a veteran I have to state this. Now days we have pickle juice and electrolytes. To help us hydrate better. Or back in my younger years in school they gave us salt squares to make us sweat more and drink more water. Salt pork as a ration. Back then could be comparable to that whether cooked and prepared or not.
The salt pork is just a method of preserving pork in salt. Nothing really about electrolytes because you’re supposed to soak off the salt for hours before cooking the pork
Because you arent like, heating it to frying temperature, just braising or poaching temperature. I imagine he figures it would kinda be like goopy flour when oil isnt brought to frying temperature or you put too much in a hot pan and cool the oil too much. Clarified butter is much more forgiving with that tho it doesnt cool temperature quickly so it probably did lightly fry it before the temperature lowered enough for the poaching. Thats just my two cents tho, i could be wrong 😂
It's interesting that you say "molasses" in English. The same word for the sugar product and the geological formation, made from stones. German is distinguishing those two meanings. "Molasse" is the rocks, "Melasse" with e the sugar.
People in Tudor England used to think that tomatoes were poisonous as they used brass plates & it reacted with the brass and could poison you. At least i think it was brass.
My grt-grt-grt-grama's jelly roll! My maternal grandfather used to tell us about his English grama from Derby and his favourite jelly roll. She used pie crust and homemade jam she had on hand. Pawpaw showed his wife how to make it; grama used better pie crust. She taught me; I used store bought crust and fresh fruits and the oven! Its been a while; I'm 67 and am teaching my cousins' daughters now. I wonder what they'll use to put their stamp on our family favorite!
Ps they probably used pie crust as it is easier to make than pastry ...possibly cheaper? And you have said that people boiled it because they didn't have an oven , necessarily?
No, swiss roll is a sponge cake rolled with jam (jelly). This is a boiled pastry, we used to have it in school (late 60's) caled it jam rolly polly, served hot with custard. Yummy!😊
@@16-BITFPV or money to pay for it. And yes, many have had the same complaint as stated in a number of other videos. But a troll wouldn't know that. I don't care to argue with a Troll. 😘(muting)
I fall asleep to these videos all the time. Not because they're boring, but because they are soothing, relaxing, have good music, and after I wake up, I can just scroll back the next day and rewatch whatever I slept through.
Me too 😂
@@Polly1589I’m about to right now!😂
idk why but youtube autoplay eventually always leads to one of these videos and i wake up at 7 am and this thing is playing
Love Townsends so much 😊
Y'all are fantastic. Please keep it up ❤
I was watching other cooking videos then fell asleep so this video auto played.
I woke up to this pleasant video of this cool guy. Never seen any of these videos but they’re really soothing and I’m definitely a new subscriber 😃😃😃
Cooking in fat at a low temp is called confit and is very common in French cooking especially for poultry.
Wow 2.4 million subscribers!!! I subscribed around the 500,000 mark. Jon is such a likeable guy.
All the tools, pots, plates and bowls are so beautiful. ❤
2:37:25 The sudden flop noise of the pudding absolutely killed me. 🤣 Nice touch!
Same! I thought something had gone wrong with my headphones.. then the plop and I absolutely cracked up.
Fascinating history that goes along with old world cooking methods. That is a way preserve the meat from going bad. Thank you for sharing.
I live in the Appalachian mountains and we still have salt pork.
I used to live in Richwood , West Virginia. Now I live in Colorado.
I still buy salt pork in Indiana. It’s one of my late grandfather’s favorite ingredients in some crockpot ham & beans. I always add a little salt pork to the ham steak and navy beans
Don’t forget to soak the salt pork! I don’t remember if you covered this or not, but you CANNOT eat it right out of the barrel! That’s a dangerous amount of salt. It needs to be soaked in good, clean water, preferably overnight, then it’ll be safe to eat.
I think in most recipes back then it didnt always specify to soak the salt pork or beef because it was generally common sense/knowledge to do so before consumption. And i havent read too many historical cookbooks but they tended to omit things that were common sense. But it was indeed an alarming amount of salt 😂
As someone with Addison's disease: watch me. 😂
Nobody watching a townsend video Doesn't know that You need to soak salt pork
@@andrewbrown6279I’ve been watching the guy for about 6 months and I didn’t know that but mind you I’m not watching him because I cook or ever will want to make any of these dishes, I just watch him because it’s relaxing
Haha yep but it will teach you to appreciate what you eat and give thanks to the people who brought us to this level of tech to cook and store and buy and package an less chemicals and and and
This will teach you to eat the way of nature and stop the processed food issues we are so accustomed to ..
We are all to lazy in America with to many choices so meditate an think deep with a clear mind on what you should eat an the time you should put aside to cook..
@@MattWalkerLoth
The cast irons also leach iron into the food, too? Another bonus, if it wasn't mentioned.
I need to get back into this channel. I had reached a point where I had watched everything and was rewatching, so I needed to take a break.
The first dish is Confit Chicken which is classic 15th century French method of preserving meat, in particular duck, geese and chickens. The meat was stored air-tight in butter throughout the winter. Today, it is still a delicacy loved by foodies the world over.
Salt pork is still a very common ingredient today in Germany and the countries to the east like Poland etc. It is incredibly delicious but must be used sparingly. There are methods dating back centuries individual to each area. No wonder people migranting to the American Frontier took all that knowledge with them.
Very interesting and who knows may be needed in the future when there's no power. Thank you.
I love your shows! I was going to say it’s poached much as they do with duck should be yummy!❤
The Herefordshire cakes (sp?) remind me of monkey bread. We like to roll them in cinnamon right after they come out of the oil. The easy way we did it was take canned biscuits, quarter them, and fry them.
Yes. Monkey bread.
A crime against monkeys and bread itself
Canned Biscuits. ????
The cooking hardware segment at 3:12:12 is so very much fun. Just love this one.
I await the cooking utensil segment with great anticipation! 🤩🤗👍
Pickled pork is still popular in New Zealand as is corned beef
That trivet with the legs I recognise extremely well and used many times at school in chemistry class..... just about right to park a Bunsen burner under.
Oof. That clarified butter chicken looks amazing. Would make it very juicy.
I really love both of you cooking together
With Michael
absolutely love these. turn on, leave in background and enjoy your day
You seem like a great guy and this isnt your fault but this video autoplayed when i fell asleep watching youtube and I had a dream about butter boiled chicken but it started becoming a nightmare so i made myself wake up. But that someone sent me into somewhat sleep paralysis so while i half awake half having a specific part of the nightmare I was completed paralyzed with the violin from butter boiled chicken in the background trying desperately to move.
The salt pork looks intresting though.
Chicken,is delighful,whichever way its cooked x dont forget the cranberry sauce,just as nice with chicken.
As for the beef, solution rince the salt off ,grind it up, use as is or make pemican out of it when you have gathered all the ingredients.
I love your videos. just shared with a whole bunch of folks!
Thank You ...
The sea pie looks good!
I’m imagining the sea pie crust cooking up to something like firm dumplings. So, chicken and ham and dumplings, maybe?
I couldn't help but laugh a bit when he mentioned a group that had salt pork because they were tired of venison. In england venison was a meat reserved for lords, as only the upper class could hunt/have venison lol
Excellent as always . I really enjoyed the section on the utensils.
I wonder if u could put spices in with the salt pork
You could, but along with the salt you'd end up rinsing & soaking most of it off.
Thank you for helping me learn about history and teaching me how to cook from scratch . Ihave to make a lot of things from scratch as gluten free stuff is expensive.
& I can easily adapt it to fit *
I'm sure the groats I use are half cut barley.... So it swells and becomes like jelly... Very gelatinous glutens.. Tied right I'm sure when cooled would make and keep in shape (esp cooled..) X I want to try this now!!! X also the water from spinach is immense.. So I'd definitely scold and squeeze lots of water out..
Tied tight tight..
I'm really enjoying the recipes, but the segment titled "crispiest crackers" was not there. The recipe looked delicious, but I was looking forward to the crackers. Also, I really liked the background music, and for me, the volume was fine. Read the comments that were complaining about the music and thought I must have missed something, but no, I like the music and volume were fine. Just my opinion or IMHO.
Re boiling and straining the rice, that’s how we cooked it when I was a kid, 50-60 years ago. Just like pasta.
The longterm storage pantry must have had 100's of pounds of sugar & salt.. A dairy cow or two in the barn would be a necessity too.
I guess it’s like deep frying a turkey for thanksgiving.
Your description of salting meet for preservation like salt pork for example is not too dissimilar to have corned beef is made it is salted a great deal much like the description is given, kosher meat does not have the arteries veins that sort of things in it generally, and it is generally koshering beforehand.
"That's what this sack of wrenches is for."
Trust me, Alaskan fish pie is the world’s best.
Off topic a bit but Quick question, I have been wanting a charleville for my impression but haven’t found documentation of civilians owning military muskets in the mid 18th century (1750-1760)? Could see it happening just haven’t found any written documentation of this happening any input is appreciated.
There really wasn’t a distinction between civilian and military firearms in this time, so you won’t see that documented. The military would use whatever was standard issue, and civilians could use the same if they wanted. Civilians could own better rifles than the military if they had the money, or they might use whatever musket/rifle they inherited from their dad. What’s more important is what economic class you are trying to portray. If you are lower class, you should use an older model musket. If you are middle class or above, there’s no reason you couldn’t own the same rifle that was standard issue for the military. You’re talking about a period of history where civilians could legally own artillery, the limit is financial, not legal.
As a veteran I have to state this. Now days we have pickle juice and electrolytes. To help us hydrate better. Or back in my younger years in school they gave us salt squares to make us sweat more and drink more water. Salt pork as a ration. Back then could be comparable to that whether cooked and prepared or not.
The salt pork is just a method of preserving pork in salt. Nothing really about electrolytes because you’re supposed to soak off the salt for hours before cooking the pork
Pickle juice is the best. ❤
that thatched roof pie might actually have been made using passenger pigeon, which was very common at the time.
I'm hungry now
Holiday entertainment
Maybe the point is more to flavor the butter?
How did they dispose of all the salt water after soaking the meat?
They used the salt water for pickling other foods. Typically.
@@davidharwell3580 thank you, David
why was he so perplexed about the idea of coating the chicken with some flour before frying it? isn't that pretty standard?
Because you arent like, heating it to frying temperature, just braising or poaching temperature. I imagine he figures it would kinda be like goopy flour when oil isnt brought to frying temperature or you put too much in a hot pan and cool the oil too much. Clarified butter is much more forgiving with that tho it doesnt cool temperature quickly so it probably did lightly fry it before the temperature lowered enough for the poaching. Thats just my two cents tho, i could be wrong 😂
Its roll play i think
It's interesting that you say "molasses" in English. The same word for the sugar product and the geological formation, made from stones. German is distinguishing those two meanings. "Molasse" is the rocks, "Melasse" with e the sugar.
Did you skip the singeing in the Dutch chicken recipe?
People in Tudor England used to think that tomatoes were poisonous as they used brass plates & it reacted with the brass and could poison you. At least i think it was brass.
We ate talking in the 1500s so well before the 18th century.
so fun!!!!!
Did COVER mean COAT or SUBMERGE? Big difference in procedure.
Me: that chicken is going to be bland
Creator: you could go crazy with the herbs on the inside and I would probably dry rub the outside
Lol
for a historian/academic this guy has some real serious culinary understanding. I wonder if he worked in pro kitchens in his past
You seem afraid of butter. Of course you know about duck roasted in a bath of clarified duck fat!
Around minute 8 or so when he is eating the chicken….what the heck is the blue thing with the red circle on the table…? Please help!
it's a sugar cone
Flower dry the skin make crisp.
We still have bubble and sqeak in the UK x
Paula Dean would love this recipe. You know her penchant for butter.
I had a chicken cooked in duck fat in
old restaurant in Paris.
ive done that with steak before not chicken
I assume you could use less butter if you’d processed the chicken prior to submerging
My grt-grt-grt-grama's jelly roll! My maternal grandfather used to tell us about his English grama from Derby and his favourite jelly roll. She used pie crust and homemade jam she had on hand. Pawpaw showed his wife how to make it; grama used better pie crust. She taught me; I used store bought crust and fresh fruits and the oven! Its been a while; I'm 67 and am teaching my cousins' daughters now. I wonder what they'll use to put their stamp on our family favorite!
I'll be trying this jelly roll recipe.😊
CAN I SALT PORK IN A GLASS JR, KEPT IN A DARK PLACE?
All meat pie. Still healthier than skittles.
OAT GROATS HAVE TO BE SOAKED OVER NIGHT!!!
In first recipe..., butter probably couldn't penetrate because chickens have grown fat compared to 18th century
to those that say you cant have to much Nutmeg, actually you can. in really HIGH doses its toxic. YES TOXIC! but you have to eat EXTREME amounts!
Pickled pork not salt p94k
Really no difference between this and a Texas turkey ( deep fried)
IMO, the music is too loud. When I turn the sound low enough that the squeak of the fiddle doesn't hurt my ears, I can't hear your voice very well.
the closest thing to salt pork is country red eye ham
Swiss roll in uk
Your "jelly rolls"..
Ps they probably used pie crust as it is easier to make than pastry ...possibly cheaper? And you have said that people boiled it because they didn't have an oven , necessarily?
No, swiss roll is a sponge cake rolled with jam (jelly). This is a boiled pastry, we used to have it in school (late 60's) caled it jam rolly polly, served hot with custard. Yummy!😊
Fried bird.
didn’t read all the comments - but you should have certainly squeezed some of that fresh lemon over the meat before eating!
My auld great grannie used to eat pork raw specifucally sausage meat. 🤮
🦝
looks like my cooking.
In my opinion I would enjoy this more if you cut out the instrumental music that plays the same over and over.
In my opinion, I would enjoy this more if you cut out the instrumental music.
Sound UP so i can hear you explain. WHOA! The music is blasting! Sound DOWN! 5 seconds later, sound up. You're talking again. This is getting weary. 😢
@@16-BITFPV I see you're here apparently enjoying "UA-camrs playing dress up.: Besides, "REAL TV" is 90% garbage. No thanks. See ya around. 😘
@@jaywellington6504Obviously if I had real TV, I wouldn't even be here. You don't see anyone else complaining though.
@@16-BITFPV or money to pay for it. And yes, many have had the same complaint as stated in a number of other videos. But a troll wouldn't know that. I don't care to argue with a Troll. 😘(muting)
@@jaywellington6504I looked you're the only one crying and complaining about nothing. Mute the audio use captions if you can read.