Welcome to The Time Traveling Chef - a delicious journey through time! Join me as I cook and taste recipes from the past! In each video, I explore historical recipes, share fun facts about their history, cook the dish step-by-step, and honestly review how it tastes. It's educational but never too serious, with a light-hearted and comical touch that makes learning fun.
Whether you're a food lover, a history buff, or just looking for something entertaining and different, you'll find something to enjoy here. Let’s travel through time with me, one recipe at a time!
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Larding is taking strips of animal fat (usually pork belly or bacon), called lardons. Pierce the meat with a thin knife or icepick, then thread the meat with the lardons. Roasting it with the lard like you did can work, but it helps to baste it while cooking
Back then, when a recipe called for a "good broth", it was usually a combination of meats. It varied by chef/region, but it would be chicken with some combination of pork, beef, veal, mutton, and sometimes seafood.
Veal knuckle is NOT the hoof! It's actually the knee or shoulder joint. It's a lean meat that is extremely tender when braised. Also, marjoram is one of the main ingredients in bratwurst.
I just chose another cheap cut of meat that I could find at my local grocer. I saw hoof and couldn’t turn up the opportunity. As for my ignorance with marjoram, I’m shocked, I never knew it was in bratwurst. I hold a very large Oktoberfest party every year and the bratwurst we order is made by an excellent German restaurant. If they would have given me their delicious yet secret recipe I would have known!
Don’t know if I’m going to dislike it until I try it. Remember it’s a recipe from 1860 so who knows. I have surprised myself before with loving recipes I thought I might dislike. Best example is the Mac and cheese I made from 1500s. The recipe sounded horrible, but it was absolutely delicious!
Not disrespecting anyone or anything, sometimes you cook something that should be delicious but it just comes out wrong. Tripe is great when cooked correctly. As for the stink, I don’t care what anyone says the boiled tripe, especially when it boiled over and burned on my stove, was very stinky.
Hooves! Where on earth did you buy those?? I'm not even sure I have seen anything like that at our H Marts around here, wow. I've never tried tripe before - I am adventurous eater, but I hesitate to spend money on an amount of something that I am not convinced will be enjoyed very much. Marjoram is wonderful!! I love it best with mushrooms. Woody, woodsy, wonderful. Winter is coming; I am intrigued by this stew.
Tripe is great when it is cooked by someone experienced in cooking it. I am not that someone. I am really interested in cooking more with marjoram, it has always been a spice I overlook out of sheer ignorance. I’ll be experimenting more with it now. As always, glad you enjoyed 😃
Lol thanks, constantly trying to change it up until I find the perfect fit. Either way I’ll keep some good recipes coming at ya. You should check out the pepper pot stew I just put out today…it was interesting to say the least
Wow. That's a soup! I will say it will definitely keep you alive but if given the choice of a can of Campbell's soup or some homemade tripe soup with a side of hooves, I might pick the can. Great video. Extremely interesting, as always. My husband, a history buff, has become a fan of yours. I am not a history buff but I love to cook so between us, we have some good discussions. Btw, I love that big copper pot you have!
Thank you! That soup was definitely something. Also, that big pot is great…until you need to fit it in the sink to clean it. I whip that bad boy out very rarely, like occasions where I need to make pasta for 30 guests 😂
Granted, back in the day that probably cooked down for like 8 hours and the hoof itself would have dissolved and I bet the tripe was finely chopped so it could be in more folks bowls. Just an old Army trick to make a little go a long way…..even though they aren’t fooling the everyday soldier haha
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In South Africa, tripe (and intestines together) is called mogodu (Wikipedia: "Mala Mogodu"). I love it served with stiff pap (Wikipedia: Ugali). Our pap is the white variant of cornmeal. If you make it runny, you get like a polenta or porridge meal, a bit stiffer and you get like grits (I'm unfamiliar with the name, so pardon if it is wrong), if you make it even stiffer, like a kind of dough by cooking for a long enough time, you get the stiff version of pap, also referred to here as braai pap. Pap and mogodu is popular enough that you can buy it in many takeaway shops. Oh, and using hands is recommended when eating 😊
@@TheTimeTravelingChef 😇 it's delish 😋 There are a bunch of guides you can try on RU-vid under the search "how to cook mogodu" (though I am in South Africa, so I'm not sure whether they are accessible outside) 😇 I'm loving your channel! Thanks for sharing the recipes and the history behind them ♥️
:) Barley flour is easy to get here in Canada, Bulk Barn carries it and any store that includes Korean's as customers will carry it (if Im not incorrect some 80% of Canada's barley crop is sold to the Korean market). But really, that is irreverent. Through history to common days now outside the overdeveloped cities of the g seven people used variations of grinders made of stone. It would not be out of character to invest in and use these human powered tools :)
Oh, how cute! How funny. You may have your own cooking show but your kids will always bring you back down to earth! 😅 Enjoyed this video. Interesting as always. Women, surprisingly and shockingly, had MORE rights than what they saw coming forward (until modern time). Upon the death of her husband the land went to her and not his brother or family; she also had the right to vote. I always thought women had NO rights back then. I like the way you incorporate all the images into your videos. It helps to picture the culture of the time. Great video! "Daddy, its so BORING" hahahaha It's so not true, but kids....🙄😜
Haha thank you, I think it was the hour of filming just to toast flour on a pan is what her losing her little toddler mind 😂 This was the first time filming the whole thing while she was awake and let’s just say it was an experience…a test in patience for everyone involved lol
If they were offering that to the dead, you might want to pray before and after eating it for GOD to protect you and take any curses that might be on that recipe or on you from eating it. The recipe might have a curse. Say a prayer to GOD asking JESUS to take any curses. ❤❤❤ Also, what if you used a floral moon cake mold to shape it?
If you watch my videos and see some of the things I have to taste you will know I definitely pray beforehand. I want no curses or upset tummy! And the moon cake mold would be pretty. I did it as the ancient Egyptians would have shaped them but using different molds would make a really nice presentation.
"Pearing" knife! Har! If you have a flour sack towel, you could use that to strain, too. I use prefolds - cloth diapers that have never been used as diapers. That looks like it would be good on a slice of plain cake or yogurt or something. We went apple picking on Saturday, and I managed to get some rather hard Asian pears, so if they never ripen, I may just have to try this!
Glad i stuck it out this vid. At first was gonna exit thinking i wouldn't like you but youre unique and i like uour style im glad whatever force told me to just stay and give it a try intervened. Ill def be back. Im also going to try and learn to not rush to judgement in otger walks. Thus video actually may have helped me in many ways. Im not joking either.
And if you do make a composte recipe and feel nice enough that day throw a little shout out to my channel. Been trying to find fellow history and food nerds for the past two years
Interesting where "compote" comes from. It makes sense. I might have used a bit of hot water to thoroughly mix with the cinnamon to make a paste before putting into liquid. Better yet, mix it first with pair (<------ see what I did there? 😉) juice because it is more dense than water and gives the powder something to "anchor" to as opposed to floating independently. Really, really enjoyed this video!
That is the type of quality comment I love! Makes perfect sense, I will keep that locked away in my memory bank for next time I need to use a powdery spice like this. Thank you Ps if this channel ever grows big your comments and likes are 100% one of the main reasons for it, really appreciate it
