I’ve been having this video series going while I work my forge. I absolutely love hearing lists of ingredients, what steps are involved, and how our forefathers would do things. Sirs, this channel relaxes me. I thank you.
All happen to be in my neck of the woods coincidentally. The eel river is just miles away from me. I had no idea they were that close until I heard that. Hell I've probably met this guy and didn't even notice.
@townsends okay so about the bread Italian way, it means to make a dough and introduce the said amount of oil in and knead it again. I'm Greek and we have lots of common recipes with Italians. The purpose it to make a rich dough that fries up good on the outside and stays soft and juicy on the inside. Hope you see this
Doing dishes in a bowl and with boiling water on the stove is quite easy. Another bowl to rinse is good. It just takes a bit more organisation and planning. What really helps is some kind of sink or pipe going out so you don’t have to carry dirty water outside. Some old houses have like an enlarged funnel leading out to a hole in the ground beside the house.
I love split pea soup. My little brother does as well. When he was in middle school he had to have surgery to fix an severe underbite, and his jaws were wired together for several weeks. He could only eat what would go through a straw. To support him, I ate the same thing the whole time. One of our favorite dishes was to put de-boned Chinese-style fried chicken wings in a blender with ⁸a can of Progresso split pea and ham soup. We'd blend it then put it in a pot to heat up. It was amazing and we both occasionally still get together and make this dish.
Thanks, Michael, for talking about the people around the world. Sometimes this isn't always understandable to someone who isn't from the US. Many thanks, and I'm looking forward to more of your work!
You could do that eel soup with smoked salmon as well. When I was a boy we used to net the eels at a local stream and then smoke them...absolutely delicious! Smoked eel was always served at holidays...so good!
I ate eel once on a camping trip in Australia. We caught it in a fast flowing fresh water creek. We skinned it and fried it in butter. We all agreed it tasted like chicken (like everybody says bush food does) not like fish at all.
Good morning Terri , Baxter, Sammie,Lou ans Kallie!! I like doing sheet pans over roasted veggies in the oven . It's easy way to do a bunch at a time. I use veggies like bell peppers, mushrooms, zucchini, Cabbage cut into steaks, asparagus, brussle sprouts. I just drizzle a spoonful of bacon grease or olive oil over whatever veggies and toss it around so it coats the veggies just a little then roast them. You add your seasonings at the end. I also like veggies like eggplant and zucchini grilled in the airfryer then sprinkled with parmesan. Stir fried cabbage and veggies is great too. Thanks for the sing along:)
Jon asking the woman to join him for a glass of Swankey reminds me of "Kevin tried some of these last night, and he's still alive!" Gives me that "If I'm going down, you're coming with me!" kind of feeling. lol
It felt more like a polite gesture. It sounds like she makes these batches quite often so there shouldn’t be too much danger. Beer was the drink of choice before water purification really took off in modern history
What kind of mushrooms did you use? I've been thinking about trying to do some with pink and golden oyster mushrooms next time I grow some. I've never tried it but from the descriptions of it, to me it seems like it would mix well with worchestershire sauce on a nice piece of roast beef from a pot roast, maybe make a sandwich with a Swiss roll and take the sauce mixture+au jus from the roast to dip in/ pour on the potatoes carrots..... I do lots of physical labor so I try to eat the way my great grandparents did. I think all the vegetable oil/ seed oil is destroying our health in the West, I only use animal fats.
In Australia there was a primitive refrigerator most people had. It was a metal cage with tiny ventilation holes like fly screen to keep insects out. It was covered in cloth that was kept continuously wet from a water reservoir. It was then hung from the ceiling in a breeze way. As the water evaporated the food inside the cage was kept cool. From memory I think they were called a calgoorie food safe.
One way that they used to mitigate the problems of maintaining a consistent temperature was to use an intermediate 'surface' between the fire and the pot or pan being used. This could be a slab of heavy stone, or (if they were affluent enough) a sheet of fairly thick iron. Once heated, both enabled a much more reliable and steady temperature.
I'd love to be cooking in the 18th century. I love 'messing' with it all the time :) So having to work to keep the flame right would stop me from stirring things that don't need stirring LOL
That looks really cool. I grew up going to Fort Edmonton. The history of the fur trade on the river there is cool and the allow you to cook our own Bannok on a wooden stick.... So delicious. Most simple food of all time.
I dry sautee a lot of my wild foraged mushrooms with a bit of salt to pull liquid out in one of my iron skillets. Its great with miatakes and black trumpets. I then add butter, cracked pepper, fresh thyme, and the cream. Its great over venison or our rabbits and asparagus.
When a kid (1950's) I used to catch eels on the Royal River in southern Maine (miles up stream from at least two dams.) My mother always refused to fry them because the fresh chunks would move as they cooked.
I think adding some white wine, butter and also cooking the soup with a bay leaf and maybe some thyme or rosemary from the herb garden would have been a nice and very doable addition to the turnip soup.
It's so funny every time I see this episode and John says, "you wouldn't normally add sugar to a savory dish" I say - Spaghetti sauce! LOL Cos you add sugar to spaghetti sauce - at least my dad wanted it in there, either carrots or sugar to cut the tomato acid. :)
During the eel succotash recipe, they said, there is a beautiful broth. My mind flashed to the trolls in The Hobbit. They were discussing the best way to cook the adventuring party. I will assume that eel is tastier than hobbit though.
All the burgers looked amazing! I probably would have chosen little House of pancakes, specifically because I absolutely love, jalapeño poppers! Then throw that jelly on top of everything to smooth it all out and looked absolutely delicious! Another great video guys. Thanks for sharing! We will be stopping for a quick overnight stay next weekend on our way to North Carolina. We plan to hit the old meal for breakfast because we have a gift certificate, gifted by a drawing on a fellow RU-vidr page. we will get that video up once we return home.
Glad to see you Paired the meat with mushroom ketchup. I watched that episode on how to make it and I could only imagine the flavor as you took a bite 🍄
the old bottlers probably used yeast that doesn't get as high in the ABV making process as today's yeast do. Less conversion means less CO2. That would make bottles exploding less likely, but I bet it still happened on occasion.
I think Eel ranks 3rd for highest in vitamin K2 which many people are deficient in. Above eel would be foi grass ( fattened duck liver) and natto. Thank you!👍
i love this long form content so much thank you guys! so nice to not have to click back and change the videos constantly since youtube REFUSES to just keep one channel on, i'll put 10 townsends videos on then randomly get some bullcrap like "3 hours of useless facts about fallout new vegas" (seriously it's put that video on my autoplay AT LEAST 60 times over the last 4-5 months it's INSANE how bad yt wants me to watch that damn video regardless of how many times i click IM NOT INTERESTED DO NOT SHOW ME THIS)
So glad you finally gave the rabbit a little attention. Squirrels & rabbits and venison were used a lot more than beef bcuz they were free meats. I would like to see some more of these types or meat recipes. Thank you.
If I May correct you on a point Eels spawn in the Sargasso Sea and the small glass Eels make their way back to rivers and lakes to live until its time to migrate back to Sea usually in the Fall Its Salmon that spawn in rivers ☝️🧐
Back in rhe 60s, when I was about 7 years old, my neighbor belonged to a hunting and fishing club called Penn's Manor, which was William Penn's home. It was a lake formed by rhe Delaware river in southeastern Bucks County, PA. Since it was open to the sea, it would have a population of eels. We used to catch them like crazy, but I was the only one to keep them as my mom was Italian and loved them. My neighbor and his son would cut their lines when they hooked an eel until I convinced them I would unhook them and would take them. It would be a place for Mr. Townsend to explore. It was just below Washington Crossing. Skin the eel, cur in bite sized chunks, and deep fry them...the bones disappear. Never heard of that kind of PA Swankey beer. "Energy in the morning!"😀 I know Jon can't say it...but those medicinal herb uses are safer than any Big Pharma drugs.
They are caught sometimes in central illinois. First time i saw an eel was in the early 70s. There is a place in Delaware that sells locally caught eels. Delaware delicacies smoke house. The guy uses a weir to catch them.
The “instant noodles” are more commonly spätzle on German! We make them all the time. Eggs, flour, and btw, I grew up in Winston Salem. It was the only field trip I ever got to go on in elementary school😂🤦♀️
Not having grown up in America, the only way I know about succotash is through cartoons. I think it's Bugs Bunny who mentions it a lot. So thank you letting me learn more about what a succotash is!
I checked out a book from the library about recipes from Irish pubs and it had the history of some pubs that go back to the 1500's, really cool. One thing I did learn is what they call bacon we call tenderloin.
in connecticut,when I was a kid in 1967 we would go to the river and bring home what we thought were eels which were actually black water snakes, but may mother would grill them outside anyway= very tasty and made us feel good about taking care of ourselves
As Italians, a traditional Easter/Christmas dish, consists of large chunks of fresh black sea eels baked with green fresh peas and tomato sauce over it in the oven cooked slow. Onions caramelized and garlic lightly golden cooked in olive oil the eel is first fried in with crusty Italian bread finishes this meat free dish.
Kueka lake outlet always has eel in it. Department of Environmental Conservation used to put stuff in the water every year to get rid of them. Never worked though.
I love watching your videos but I can't eat the vast majority - until today!! The Steaks in Ale can be made low carb by using a light beer (3 g in whole 12 oz beer) and xantham or guar gum for thickener. I'm going to make it today!
2:45:05 Greetings from Germany - Franconia to be exact! - I'd identify this "turnip" as "Steckrübe". For some reason it has the reputation of being used in years with bad harvests or long cold winters... kind of a last resort when nothing else would be available. Personally I can't remember eating it, but looking at my local greengrocer's there's a fresh basket with these turnips every week, so SOMEbody seems to buy and eat it quite regularily. I'd definitely add some curmin to it if I cooked it though. Seems to be a logical choice of spice (according to my taste).
i did however tweak the recipe because i don't use artificial sweeteners. - 1/4 cup nonfat milk - 1/3 cup nonfat vanilla Greek yogurt - 2 tbsp espresso (never done this before but it made a HUGE difference!) - 1 egg white - 1 tbsp melted butter - 4 tbsp honey - 5 tbsp cocoa powder - 4 tbsp flour - 1/4 tsp salt - 1/4 tsp baking soda
Hi my dear friend I am new to your channel. I am looking for great easy meals on a budget. This one really fits the bill. I don’t think you can get any more expensive and wonderful tasting. Thanks so much for sharing
How about duck recipes? On the ginger beer one. Did you find them making a starter, like I do for wine? I fill a quart jar with filtered water and add a hand full of raisins (if using other fruit add some sugar), stir daily. With in 3-4 days it should start fizzing. Then use 1 cup per 1 gal. Of wine being made (I use an air lock).
My mom had to carry water for her mom. No indoor plumbing at all. This would be until 1961. Wash tub and all. So carrying water really isn't that far away.
When seeing the eel episode shortened I already though that shot of the river looked like an old school eel trap😅 PS: never knew rump steak and sirloin was the same, always thought of sirloin as a lower quality cut in comparison, guess over here in Europe they just tried to sell lesser quality rump steak as sirloin. The Beef must have been so much more tough if you wouldn't just sear it right away
I learned to make this soup in Tirol, where it's called spatzeln-a wonderful light dinner dish. They have special gadget for making the dumplings that looks like a grater with an attached box that holds the dough, similar to a cabbage grater. I'm curious what material your whisk is made from.
The turnip ragoo dish's (made with the gravy) "missing note" may have been salt. I'm sure they knew then to season their food with salt and pepper. Salt had to be in every pantry since they used it as a preservative too. What sort of knowledge base is there about the foraging for food that they did back then? Finding out about berries and greens or even fruit that they ate raw and water rich would be interesting to learn about since it is so much more healthful to eat fresh whole food rather than cooked.
