💛...such a cornucopia of cold-weather comfort foods with the slightest hint of smokiness from the kitchen campfire... excellent collection of episodes...
lol, when i was younger,,,,i loved taking an onion and just eating it raw. some salt would make it even nicer. my mom couldn't keep onions in the house, i would eat them all
Vidalia Onions that's not a bad idea. But something like a red or white onion or the more intense ones might be a little much for me. But Vidalias are fantastic.
Mum would pop onion in oven while cooking Sunday roast. And we would them while roast was cooking. Salt pepper and blob of butter. She said prevented winter colds. Also filled you up when money was tight After the war years.
Californians (Spanish) were growing their own in the 1700s but East Coast Americans would have likely gotten them imported from Europe. Google says they were brought to Florida in the mid-1800s.
I love these cooking marathons…but it mystifies me why everything is seasoned like a Gingerbread cookie or Easter ham…cloves in gravy? Ginger, nutmeg, mace…yes, good in some things, and they probably stored well. But garlic, onions (you can dry both) salt and pepper store well also. I guess it was not the flavor of the time, and a lot of the dishes look quite good…I’d change the seasonings, tho!
Made myself a bacon sandwich to this. Traditional English snack. Just fried bacon (British bacon is different to the American stuff) in 2 slices bread or toast (one buttered of course). Optional: brown sauce, salt, pepper, mushrooms and a fried egg.
My gran always would say: "Add a gracious amount". LOL, didn't really have precise measurements. She always used melted wax on top of her preserves, and then we would get to chew the wax like gum when the jar was finally opened. It was a great treat.
Love, love, love the roasted onion! Roasted onions, garlic heads, squash, granny smith apples, and carrots make a mighty fine Autumn bisque with a variety of spices and cream. Peace
we are so spoiled. I hope we NEVER have to go back to the difficult life of 1800. Slow, tedious, but honest. Family. Over half the children died before age five. Tough times.
Back in the day , if you only had one type of food source, depending on availability or lack there of .. you made the most of what ever it might be. No different then just having potatoes. Any way that like gormet cooking with that onion 🧅. Super simple,sweet and delicious 😋😋😋😋😋
Haven't tried just a baked onion. I've made the onion pie though. Using a mix of onion. Absolutely delicious. I've been following the channel for years now. Bought many books. Enjoying the bake kettles. Still wondering if you started your own nutmeg farm yet.
The Black Dirt Region of the Wallkill Valley located Northwest of New York City was really famous for its onions in the 18th and 19th centuries, apparently people ate them as a full meal, I guess this is how they did it.
I wouldn't call a baked onion a whole meal :) but yes - recently discovered this tasty treat myself, very nice to throw on the grill (in some alu-foil) in the summertime and as you I say a bit of butter and salt is all it needs..so easy to make - no work at all involved - a child can make it :) thanks for all your work - all involved - cameran too :) with these videos, I find the interesting... you and tasting history with Max Miller I never miss :)
Well I guess you haven't been poor enough. I've eaten just a potato as a meal at one low point of my life. As a matter of fact I ate only a 30lb bag of potatoes for a month when I was 20 yrs old. In all ways cooked only with butter and some seasonings. After that month my skin and eyes and nails started to change to a yellow color. My friends started giving me other foods to eat lol
The two ducks mentioned, Wigeon and Teal are both wild ducks. They belong to the dabbling duck group (vs. the diving duck group), and can often be seen with their backsides in the air, dabbling around with their heads in the water looking for food. Interestingly, both of those mentioned have an American and a Eurasian counterpart, so would have been familiar to the early settlers. I'm assuming that they also could have brought caged ducks with them of the same breeds. The wild ducks would have been tender, but very small (probably one-third to one-fourth the size of the domestic duck that was used in that segment). They are tasty when cooked properly. The breast of both ducks grilled rare is a treat. The other property of a wild duck is how very lean the meat is. There is little fat on a wild duck, so stewing with a lot of butter makes plenty of sense.
I suppose it would depend on when you hunted the duck. If you killed it shortly before winter, you'd have a pretty fat one. Especially if you fed them regularly on your local lake or riverbed.
Bake the onions on rock salt, preferrably. Leave them whole and place the onions with the root facing down, touching the salt. The salt will help to draw the juices out, but leaves the sugars behind. You want to bake them until they are basically bleeding burnt juices. Can be eaten as a side, puree'd or used for a soup.
Pigeon in a hole is very much like a british dish which is still eaten today called 'toad in the hole' which is the same but with sausages in a yorkshire pudding batter.
beer soup is a normal staple, even today, in bavaria germany (even it is done in a different way, i can not cook it myself, but i only know it as a clear soup not a milky one)
Apple custard nachos. One could cut through the edge crust every inch or so to allow your guests to divvy up that outer crust. "Old" was often a term of affection, and didn't mean "aged" at all, old boy.
there were no light beers in germany in the way we understand them now. light beer literally meant a beer of light color. so a pilsener for example. versus the alt beer, which would be an amber or darker color. light beer literally meant a light colored beer
I learned to cook at my grandma's hip. I can't remember her ever dragging out the measuring spoons or cups. I hear from more than a few of my contemporaries that is a lost art. 😉 Great content.
cant see them leaving patches of butter on the spoon in those days....dont think this man actually cooks in today;s time, far too sloppy with the ingreients...:)
