@@Youngstown529 Search RUclips for "Natalie and Tara Townsends", if you haven't already. It's a behind-the-scenes view of Natalie and Tara (RUclipsrs) stopping by Townsends on a road trip. They even shoot a session of Nutmeg Tavern.
Dude, I love your content, but I gotta be honest, it is absolutely your kind, interested, positivity, that keeps me coming back to this channel. You seem like such a wholesome and nice guy, and your genuine passion and adoration for history has really sparked the same in me, even though I had - if I'm being honest - nearly zero interest in non-tech history, prior to coming here. It is so interesting to see how people lived, and that has really made history come alive to me, through your channel. Thank you for doing what you do, mate. Keep up the great work, and keep up the positivity!
It’s basically impossible to express how interesting, informative, and just wholesome these videos are. Each one is like a little warm hug from a colonial wunderbar.
Just a warning, kids! I made this recipe. The gravy is so addictive it might as well be a class II controlled substance! XD Thanks James, this is one of the best things I ever made for myself.
I had to give up most of my castiron because it was too heavy.. I'm 72 and arthritic.. I found a lighter weight dutch oven in the camping section.. It has two handles that I can manage.. The lid also has two handles and doubles as a skillet.. It's perfect for my needs..
Robin Conkel-hAnnan Glad to hear you can still cook using a lighter material. I've cooked with cast iron before and don't prefer it because it is to heavy for hiking and camping.
I realize I'm late on this but I have arthritis in my wrist really bad and my doctor recommended wearing a copper bracelet to keep from putting me on too many pain killers.. tbh i still wear it after 14 years and it's better than any pain medication I've ever taken for it.
An authenticity that isn’t hokey. An enthusiasm that isn’t pretentious and a genuine love for the material. I’m glad I found this. I have no real passion for the subject, but I appreciate the passion on display. A warm hug of a video indeed
I never liked studying history when I was a kid in school, but I love your show man. I've even picked up a few camping tips. It's a genuine pleasure to see someone do something they are passionate about. I don't know anything about filming or 18th century cooking, but it's obvious you put a lot of work into this. Keep doing you.
He and his family were re-enactors in the REV WAR group the NWTA for many years. We knew the family while we lived in Wisconsin and re-enacted with them. I bought my first 18th C lantern from them in 1981 when Jon was a boy the same age as my son Jon in1981 ...11 or 12. All the kids in the military camp played together and now YEARS later, I know my daughter 6 at the time had a little crush on him. LOL!! I must tell you that YES they are absolutely a wonderful family.... his Dad James and Mom Suzy were the nicest and kindest people in the REV WAR re-enacting group , THE NORTHWEST TERRITORY ALLIANCE... that was in the Mid-West!! I still have some cast iron equipment although we are too old and ailing to camp. My husband and I often use Jon's receipts even cooking on a stove indoors. MISS that wonderful wood smoke flavor though. : )
Visiblur actually, he’s a known pornographer. Snuff mainly but he’s branched out since then and his work has really evolved. It transcends even the darkest minds.
sutlers2day - That was a great story. I wish Jon's wife was in some of these videos. I'm dying to see her. I assume she's as lovely a person as he is, for them to have such an exceptional daughter.
Hero Stratus I had that same issue last night watching one of these, had nothing but cereal (I’m in a college dorm we’re not allowed to cook) ate it still needing the taste and nutrition of beef and a thick real bread.
I just want to thank you for this amazing recipe! I've just prepared it for our dinner today, with pork, and it was WONDERFUL! So tender and beautiful! This is your first recipe that I am trying out in my kitchen and now I can't wait to try out other ones.
Oh no, I always cook it in normal electric oven (170 C) and it turns out to be super delicious. :) When it comes to cooking pork - 2 hours is enough to get tender and juicy meat.
As a Canadian and avid Camper, this channel makes me so stoked for Summer. I'm asking for a new Dutch oven for my birthday and I plan to take that bad boy all up and down the Acadian Coast.
I was drooling from the time the browning of the roast started. And yeah, the adding potato comment....I have to agree with it. Onions, carrots, mushrooms.....oh yeah.
if you cant get ahold of one but want to make it u can do this in your crock pot just make the gravy in a pan with mushrooms. crock pots are just electric dutch ovens
+Randy Tyler -- If you want to be able to cook both on a stovetop and over coals, I suggest a flat-bottomed Dutch Oven. If you will only use it over coals, I suggest the kind with feet and a rimmed lid; what Lodge calls a Camp Oven...like this: www.target.com/p/lodge-logic-6-qt-camp-dutch-oven-with-lid-black/-/A-10399105
aeneas4dido Potatoes probably weren't in the recipe because Englishmen in the 18th century were terrified of potatoes and thought they were poisonous. Same with tomatoes.
Inaccurate. Numerous recipes in this series used potatoes. Tomatoes were thought to be poisonous because they're in the nightshade family. Not true with potatoes.
Nieroshai Tomatoes were also thought to be poisonous because they leached lead out of pewter plates, causing them to actually be poisonous for consumption, although the problem wasn't the tomato, it was the plate they were using.
+Nieroshai Potatoes are also in the nightshade family, and are closely related to tomatoes. The vines of both plants are toxic. You are correct , however about potatoes being in period recipes.
I bought a dutch oven and used this recipe on my recent camping trip. It came out amazingly good and was extremely popular. My only 21st century cheat was using a beef stock cube for the stock, although it almost didn't need it. 😁 I added some potatoes part-way through too. Thanks Townsends, for the great idea.
I made this today and use real beer for deglazing and it worked great. I wanted to post some pictures but it was ate up to fast. As always everything I make following you comes out great. Thanks
Have you ever had any cooking disasters so bad that it wasn't worth uploading to RUclips? Given that there are many more complexities when cooking without modern equipment like temperature regulation, I would think that messing up a meal is far easer. Thanks! Love the show!
Just found this channel tonight and I'm hooked. The sheer variety of dishes is simply amazing and most of what I've seen looks delicious (not much of a fish person, so the only dish I've seen that didn't look appetizing to me was the "pickled" smelt). Hopefully I'll get a chance to try some of these out!
Beautifully done! It's so nice to see someone cook/bake/roast meat that actually looks DONE! No blood oozing out when you cut into it! Nicely done, sir!
I love how you've become a lot less formal, but its still the same content. its amazing to see these old videos and the evolution this channel has gone through.
Seeing how well-done this roast is cracks me up because I can hear my mom screaming from a quarter state away “IT’S BURNT!” Her perfect “done-ness” is just lightly singed, so I might have to modify the recipe a bit when I do it!
I agree. It was shoe leather, but I do wonder if, back in the day, they all overcooked the meat because they lacked refrigeration and wanted to ensure they killed all the bad stuff. Also, I MISS GARLIC!
@@TheBlaert I disagree. That meat had no fat. None. Watch how the knife went through, they had to saw. Nothing against the video, back in the old days, you went with what you had. I'm sure it tasted great based on the ingredients, but you can't tell me it was fork-tender. In fairness, this is the best recipe for a cut of meat like this, but it doesn't make it better, it keeps it from being worse. Again, kudos to Townsends, it's a great video and probably very tasty.
@@TanksForTheMammeries fair point tbf. It looks kind of like beef we get here called stewing steak. Not sure what cut it is. It has no fat either but when done it isn't too tough. Granted it isn't melt in the mouth but it's not tough per se.
My Grand Mother used to cook with a Dutch Oven. Never over the fireplace but to the side. I've also seen it done in a hole dug into the ground. Thank you for bringing back those memories that had been long forgotten. Keep up the good work and I hope to see you on "The History Chanel" some day. But we know that won't happen. You don't own a Pawn Shop or drive a Van around the country. So sad.
‘Gunk’ on the pan bottom LOL! Love your videos. Whenever I feel a little down, you take me back to the basics, and a time where people actually had things to worry about. Many thanks.
I've seen a lot of beef stew simmering at re enactments in dutch ovens. It is the perfect campfire meal at the end of the day. Best served with crusty bread to sop up the gravy! How did the acidity of the cider affect the flavor?
+John Doe usually apple only gives it a slight sweet tang and works very well to help tenderize--it is my choice for slow cooking tougher cuts of meat, beef, pork or chicken even.
Andy Lao everything causes cancer, breathing will kill you, not breathing will kill you, face it, you’re going to die at some point, so keep yourself healthy as is reasonable and keep from lowering your lifespan without good reason but honestly it’s not reasonable to worry about the idea that eating nearly any good or healthy food will kill you.
This channel is so awesome to go to sleep to. I sincerely do not mean this in any way to mean that the videos are boring quite the opposite. I just find the calm friendly manner of your presentation soothing in the same way I love watching the Joy of Painting.
Gypsy girl here, I still use a Dutch ovens and cook anything in it. I cook out doors everytime and anywhere even on the side of the roads. I love your videos awesome big fan here
Here’s a question for you. And by the way: I really like watching your videos :-) My question (which might turn into a video): How were 18th century tastebuds compared to ours? Did they like it more or less salty / sweet / sour?In other words: did they add more or less salt than we do? Were desserts more or less sweet? Maybe from all the recipes you have tried you can make an assumption whether they liked it more or less intense than us. Thanks a lot, greetings from Germany 🇩🇪
desserts were definately less sweet for sure, since sugar was much more expensive. most of the sweetness would probably come from the fruit they used or with syrups/honey
just do beer man trust me you'l never cook meat without it again. I marinate beef in beer with condiments salt, pepper, bay leaves and so on for like 24h in the refrigerator than I take the meat out and grill it or make it in the oven with the beer sauce. It is a joy :).
I hate to be "that guy", but marinating a large cut of beef in beer for 24 hours makes virtually no difference to the end result which wouldn't be made with two hours of marinating. It is virtually impossible for any marinade (which isn't a brine) to penetrate more than 1/8" into the meat, and there is virtually no tenderizing effect, either. Most of what we think we know about marinades are assumptions which originated before people bothered applying the scientific method to food preparation.
Now I want a huge amount of roast beef. Like, a quarter-cow's-worth, like in an old Greek mythology tale I once read about a beef-eating contest. Lots of beef. Right away. With gravy.
My grandparents cooked like this in the 1960s when I was born in 77 they just had gotten indoor plumbing and a indoor kitchen they never owned a microwave canned everything I miss the simple times love your show
Hi! I've been building a small stock of cast iron cookware, which of course my first purchase was a Dutch Oven. I used these in Scouts as a boy, but do not have much background nor memory about recipes. Do you sell a Dutch Oven cook book? If so, I'd like to buy it.
Made this today. So so gooooood. The meat was so perfect and so were the carrots and onions! Using the cider to deglaze the pan added a great sweetness that complimented the meat in a very surprising and but not overwhelming way. Plus the clove onion is my new go to spice addition! Thank you so much John!
I have 4 Dutch ovens I cook with when I am camping. It is easier to regulate the heat if you use charcoal. Pretty much can do any thing with this cookware that you can do with your cooking stove at home. For car camping , boat camping or emergency situations very useful. Too heavy for back packing.
THANK YOU for cooking that well done! I despise rare or even medium rare beef. First time I've seen a chef show that doesn't leave the beef bleeding on the plate. THANK YOU!
As a retired butcher from a small rural grocery store, I can tell you that your rump roast is a great roast. However, you would have had a much more flavorful roast had you chosen a chuck roast! You see it is the fat that lends flavor to your beef and chuck roast is a much more affordable cut of beef as well. Your cooking videos always leave me hungry! Thanks for your wonderful channel!👍🤠🙏✝️
Jas. Townsend and Son, Inc. will you please find a goose recipe! I want to make a the traditional Christmas dinner with goose.that was the choice until the prices of goose became more than the common man could afford. they switched to turkey in the later part of the 1700s. this is what I read lol. Merry Christmas from Ks.
+William Branstetter Turkey remained more of a luxury dish in Britain well into the 19th century. In "A Christmas Carol," Scrooge sends a turkey to Bob Cratchit's family. It was a gesture of generosity not only because he was sending a meal, but because turkey was well beyond the means of a working poor family.
buttonvalley thank you for that info... i always remember singing Christmas songs that said "Christmas is coming the goose is getting fat" there's others songs I'm sure. I was hoping for a goose recipe from the 17th or18th century because they did cook goose for Christmas! That's why I kept asking. Thanks again
I don't have enough thumbs for a "thumbs up" to describe how this tastes. I saw the video this morning and cooked it for dinner. Words don't describe the enjoyment that follows each bite. Thank you so much for sharing! I added white potatoes, and my daughter suggested sweet potatoes next time.
As an Eagle Scout I appreciate your recognition of the versatile and wonderful device that is The Dutch Oven. I have made many great meals with my Dutch ovens!
Stood out in the woods for hours of cooking time for the sake of good content. I admire your dedication.
Don't forget historical accuracy ;-)
Subjectively, it seems like a lot of fun, though!
Plot twist: There's an entertainment center with Xbox One behind the camera.
Who the hell needs an xbox in the forest? There's so much cool stuff to do.
Dethmasheen ooooohh, I like that well said!
This guy's channel reminds me of a PBS or some other public access show. Not staged, no bull, but still informative and entertaining
PBS and "not bull"? :D
It's staged. The indoor kitchen is a converted chicken coop. I wanted this to have no staging, but it just does.
The lighting, the sound, the camerawork, the light music in the background... this is no "shot on your iphone" video.
@@Youngstown529 Search RUclips for "Natalie and Tara Townsends", if you haven't already. It's a behind-the-scenes view of Natalie and Tara (RUclipsrs) stopping by Townsends on a road trip. They even shoot a session of Nutmeg Tavern.
@@michalvalta5231 because PBS is out to get you tf
I just fell down a scary RUclips rabbit hole and I needed this pure video to cleanse my mind before I try to sleep lol ❤️
This is fake news, this is not a dutch oven... would you like to know what a real dutch oven is?
@@cowboyanimal_1 i am afraid to ask but curiosity won't leave me alone
😂😂😂
Rosalie what did you see? It is currently 3 am lol
@John the Skub miner far too long ago for wayfair.
Dude, I love your content, but I gotta be honest, it is absolutely your kind, interested, positivity, that keeps me coming back to this channel. You seem like such a wholesome and nice guy, and your genuine passion and adoration for history has really sparked the same in me, even though I had - if I'm being honest - nearly zero interest in non-tech history, prior to coming here.
It is so interesting to see how people lived, and that has really made history come alive to me, through your channel.
Thank you for doing what you do, mate. Keep up the great work, and keep up the positivity!
@Hamburger OneHourLoops you're right expressing appreciation and a newfound interest in history. Such cringe.
@Hamburger OneHourLoops of course that was cringe, why would you express appreciation for a content maker whose content you enjoy?
@Hamburger OneHourLoops what are you five? Give me a break man.
@Hamburger OneHourLoops roblox and children videos are that way -->
Me too! He is WONDERFUL
300 years from now
Okay friends today we are cooking2019 hot pockets. Here we have a primitive microwave
Lol
Imagine if they used Tasty or 5MinutesCraft as a reference lol
@@ShatteredGlass916 "you mean they had to use their hands?... that's like a baby's tutorial"
@@Someguythatlikespizza "eww....are these people still using those primitive metal objects to feed themself ?"
Turns out all of the ingredients are banned from consumption because they cause every kind of cancer.
It’s basically impossible to express how interesting, informative, and just wholesome these videos are. Each one is like a little warm hug from a colonial wunderbar.
Just a warning, kids! I made this recipe. The gravy is so addictive it might as well be a class II controlled substance! XD Thanks James, this is one of the best things I ever made for myself.
80% pure flavour gravy.
@@Tokmurok it gotta be at least 99 percent pure Mr gravyberg
I made the mushroom catsup. Pure bliss.
I had to give up most of my castiron because it was too heavy.. I'm 72 and arthritic.. I found a lighter weight dutch oven in the camping section.. It has two handles that I can manage.. The lid also has two handles and doubles as a skillet.. It's perfect for my needs..
Robin Conkel-hAnnan Glad to hear you can still cook using a lighter material. I've cooked with cast iron before and don't prefer it because it is to heavy for hiking and camping.
@JASMIN NIMSAJ welp obviously it didnt work for ure granddad if hes dead
@JASMIN NIMSAJ
Thanks for the recipe.
I'm going to try it tomorrow morning.
I realize I'm late on this but I have arthritis in my wrist really bad and my doctor recommended wearing a copper bracelet to keep from putting me on too many pain killers.. tbh i still wear it after 14 years and it's better than any pain medication I've ever taken for it.
: )
An authenticity that isn’t hokey. An enthusiasm that isn’t pretentious and a genuine love for the material. I’m glad I found this. I have no real passion for the subject, but I appreciate the passion on display. A warm hug of a video indeed
3:05 I'm glad you got thyme, because this'll take a while.
freezaplanet419 are you being salty?
@@davidjames666 thyme = time
@@FanboyKisser david was making a joke, a play on words
@@gtabraham3454 I know, I was explaining the joke to the guy above me.
@@FanboyKisser it's Allspice
I never liked studying history when I was a kid in school, but I love your show man. I've even picked up a few camping tips. It's a genuine pleasure to see someone do something they are passionate about. I don't know anything about filming or 18th century cooking, but it's obvious you put a lot of work into this. Keep doing you.
Thanks for the great comment!
John, I just love your series. Thanks so much!
Rafael Torres What?! History is very interesting.
I am tempted to play some of these videos to my Grade 7 History class since the content covers New France and British North America (1713 - 1850).
Rafael Torres good comment my man!
these videos are so relaxing. Jon seems like a nice guy
I've had the pleasure of meeting him, and his wife....and you are most accurate in your assessment.
He and his family were re-enactors in the REV WAR group the NWTA for many years. We knew the family while we lived in Wisconsin and re-enacted with them. I bought my first 18th C lantern from them in 1981 when Jon was a boy the same age as my son Jon in1981 ...11 or 12. All the kids in the military camp played together and now YEARS later, I know my daughter 6 at the time had a little crush on him. LOL!! I must tell you that YES they are absolutely a wonderful family.... his Dad James and Mom Suzy were the nicest and kindest
people in the REV WAR re-enacting group , THE NORTHWEST TERRITORY ALLIANCE... that was in the Mid-West!! I still have some cast iron equipment although we are too old and ailing to camp. My husband and I often use Jon's receipts even cooking on a stove indoors. MISS that wonderful wood smoke flavor though. : )
Visiblur actually, he’s a known pornographer. Snuff mainly but he’s branched out since then and his work has really evolved. It transcends even the darkest minds.
sutlers2day - That was a great story. I wish Jon's wife was in some of these videos. I'm dying to see her. I assume she's as lovely a person as he is, for them to have such an exceptional daughter.
like the bob ross of 18th century cooking, right ?
Hungry as hell, I didn't have roast beef so I settled for Taco bell. I ate it in complete disappointment.
Hero Stratus how can anyone eat Taco Bell in complete disappointment?🌮🌮🌮🌮😉😁
Taco Bell is disgusting. Try it sobre; bet you'd hurl..
Hero Stratus I had that same issue last night watching one of these, had nothing but cereal (I’m in a college dorm we’re not allowed to cook) ate it still needing the taste and nutrition of beef and a thick real bread.
I feel soo sry for your you.
Lmao 🤣🤣🤣 I feel your pain!!! ...here I sit eating RAMEN LOL
Its so much better to watch videos about the time period than a lecture in a classroom
I love this vibe of humbleness and simplicity that's also immersive! It's a simple, affordable recipe with equipments anyone can have in hands.
Your channel combines two of my favorite things: food and history!
These Dutch oven episodes in the field are fantastic. Thanks for the time and effort you put into them!
I just want to thank you for this amazing recipe! I've just prepared it for our dinner today, with pork, and it was WONDERFUL! So tender and beautiful! This is your first recipe that I am trying out in my kitchen and now I can't wait to try out other ones.
Thank you for the report. I am so glad you are finding the videos helpful!
awesome =) did you cook it over coals too?
Oh no, I always cook it in normal electric oven (170 C) and it turns out to be super delicious. :) When it comes to cooking pork - 2 hours is enough to get tender and juicy meat.
Whenever my mind's in disarray I come for his channel and it soothes my mind so well.
As a Canadian and avid Camper, this channel makes me so stoked for Summer. I'm asking for a new Dutch oven for my birthday and I plan to take that bad boy all up and down the Acadian Coast.
Quite the sicko but I hope you're recording when you get that "dutch oven" on your birthday.
In direct sunlight you can actually cook with one where I'm at.
I was drooling from the time the browning of the roast started. And yeah, the adding potato comment....I have to agree with it. Onions, carrots, mushrooms.....oh yeah.
that's it. I'm getting a Dutch oven Friday. it's settled.
Do it!
if you cant get ahold of one but want to make it u can do this in your crock pot just make the gravy in a pan with mushrooms. crock pots are just electric dutch ovens
+Cheap Cooking Channel I do use the crock put on occasion, but that's not as fun as cooking over an open fire in the woods! ☺
+Randy Tyler this is true! sounds like it would be fun
+Randy Tyler -- If you want to be able to cook both on a stovetop and over coals, I suggest a flat-bottomed Dutch Oven. If you will only use it over coals, I suggest the kind with feet and a rimmed lid; what Lodge calls a Camp Oven...like this: www.target.com/p/lodge-logic-6-qt-camp-dutch-oven-with-lid-black/-/A-10399105
Looks great, but incomplete without potatoes.
aeneas4dido Potatoes probably weren't in the recipe because Englishmen in the 18th century were terrified of potatoes and thought they were poisonous. Same with tomatoes.
Inaccurate. Numerous recipes in this series used potatoes. Tomatoes were thought to be poisonous because they're in the nightshade family. Not true with potatoes.
Nieroshai Tomatoes were also thought to be poisonous because they leached lead out of pewter plates, causing them to actually be poisonous for consumption, although the problem wasn't the tomato, it was the plate they were using.
+Nieroshai Potatoes are also in the nightshade family, and are closely related to tomatoes. The vines of both plants are toxic. You are correct , however about potatoes being in period recipes.
For that flour will do more of a job.
This is likely the most wholesome thing I've ever watched on RUclips. Thank you for your great content!
This is very very reminiscent of the food we eat on Sundays here in the UK. Absolutely delicious food
It’s cool how this recipe is still common
This show is great for working up an appetite as well as adding an aura of serenity.
I bought a dutch oven and used this recipe on my recent camping trip. It came out amazingly good and was extremely popular. My only 21st century cheat was using a beef stock cube for the stock, although it almost didn't need it. 😁 I added some potatoes part-way through too. Thanks Townsends, for the great idea.
This is exactly how my grandmothers made roast beef
Making this tonight in a technologically advanced Dutch oven. (I.e. a crockpot 😂) Can't wait to see how it turns out!
That "gunk" is called fond, and it's full of flavor!
fond gang who up
I am fond of fond!
Googa foods
1:21 lets season this with salt and pepper on all the different sides
Y E A H
Not only a great presenter but you brought Respect back to Dutch Ovens....
Did anyone else hear the whispered "oh yeaaahh" at 1:24?
i did wtf nobody is talking about it. very sexual and wild.
Lmao yes
can you blame him?
I feel violated.
*Pornhub music slowly plays in the background* young roast beef rubbed all over
My grandmother taught me this exact recipe over 50 years ago. I have altered it slightly for indoor cooking but the basics are still the same.
I can’t explain it, but your videos are so intriguing. I don’t cook and I’ve never been big on history, but this is just so cool.
I gave my wife a dutch oven last night! She was not pleased for some reason.
Norman M. Stewart true!
🤣.
My husband gave me 2 & I dislocated my wrist. It is nice but it is toooooo heavy.😌
LMFAO
Was she jewish ?
I made this today and use real beer for deglazing and it worked great. I wanted to post some pictures but it was ate up to fast. As always everything I make following you comes out great. Thanks
Have you made the fried chicken one yet?
Have you ever had any cooking disasters so bad that it wasn't worth uploading to RUclips? Given that there are many more complexities when cooking without modern equipment like temperature regulation, I would think that messing up a meal is far easer. Thanks! Love the show!
i was thinking i would have certainly let some of the coals fall in the oven while trying to turn the lid
jehaert extra smoke flavor lol
I don’t know how I keep coming back to these videos. The dedication is amazing. I love it.
Townsend has the best job in the world, cooking and eating all theese delicious and nostalgic retro recipes 🙆
Boy, I gotta go get something to eat.
Just found this channel tonight and I'm hooked. The sheer variety of dishes is simply amazing and most of what I've seen looks delicious (not much of a fish person, so the only dish I've seen that didn't look appetizing to me was the "pickled" smelt). Hopefully I'll get a chance to try some of these out!
We always browned our roast and cooked it in a dutch oven, but I have to try the apple cider & clove-onion. That sounds really good!
Duckminifarm have you ever smoked it first?
I made this recipe for my family tonight. We all loved it. Simple and best pot roast we've ever eaten.
Just tried this recipe tonight...it’s absolutely phenomenal. It’s now a permanent part of my recipe collection. Thanks John.
I've just started becoming addicted to these videos and so far 2 things stick out to me... Mushroom Ketchup and NUTMEG
Beautifully done! It's so nice to see someone cook/bake/roast meat that actually looks DONE! No blood oozing out when you cut into it! Nicely done, sir!
Aight guy...stop popping up in my recommended with these tasty looking meals.... it's getting enjoyable really fast.....
You are one of my favorite RUclipsrs! Your dedication and passion for history and cooking really shines through your videos.
I love how you've become a lot less formal, but its still the same content. its amazing to see these old videos and the evolution this channel has gone through.
Seeing how well-done this roast is cracks me up because I can hear my mom screaming from a quarter state away “IT’S BURNT!” Her perfect “done-ness” is just lightly singed, so I might have to modify the recipe a bit when I do it!
This is pot roast. It’s not a steak. It’s always well done but it’s cooked so long that it’s tender.
I agree. It was shoe leather, but I do wonder if, back in the day, they all overcooked the meat because they lacked refrigeration and wanted to ensure they killed all the bad stuff. Also, I MISS GARLIC!
@@TanksForTheMammeries Beef done like this is still going to be tender as hell when it'd well done
@@TheBlaert I disagree. That meat had no fat. None. Watch how the knife went through, they had to saw. Nothing against the video, back in the old days, you went with what you had. I'm sure it tasted great based on the ingredients, but you can't tell me it was fork-tender. In fairness, this is the best recipe for a cut of meat like this, but it doesn't make it better, it keeps it from being worse. Again, kudos to Townsends, it's a great video and probably very tasty.
@@TanksForTheMammeries fair point tbf. It looks kind of like beef we get here called stewing steak. Not sure what cut it is. It has no fat either but when done it isn't too tough. Granted it isn't melt in the mouth but it's not tough per se.
My Grand Mother used to cook with a Dutch Oven. Never over the fireplace but to the side. I've also seen it done in a hole dug into the ground. Thank you for bringing back those memories that had been long forgotten. Keep up the good work and I hope to see you on "The History Chanel" some day. But we know that won't happen. You don't own a Pawn Shop or drive a Van around the country. So sad.
Growing up in the country, that's how we learned to cook.
Do you also wear tricorn hats while cooking?
‘Gunk’ on the pan bottom LOL! Love your videos. Whenever I feel a little down, you take me back to the basics, and a time where people actually had things to worry about. Many thanks.
I love eating food from this time period. most wholesome ever
That looked absolutely amazing! I will never watch this show hungry again haha ;]Thanks for posting!
I've seen a lot of beef stew simmering at re enactments in dutch ovens. It is the perfect campfire meal at the end of the day. Best served with crusty bread to sop up the gravy!
How did the acidity of the cider affect the flavor?
+John Doe usually apple only gives it a slight sweet tang and works very well to help tenderize--it is my choice for slow cooking tougher cuts of meat, beef, pork or chicken even.
I'll bet all this food cooked over an open fire has a delicious campfire smoke taste that we just can't recreate on a stove.
TheSleepysleep Definitely! Its that authentic flavor. None of that liquid smoke crap
Or at least not without repair bills, spent fire extinguishers, and a massive insurance premium at the end of it all. ;)
But you can recreate it on a grill, just throw a few water soaked chips of aromatic wood in with the charcoal-hickory, apple, cherry, oak. Delicious.
TheSleepysleep then cook on an open flame.
Andy Lao everything causes cancer, breathing will kill you, not breathing will kill you, face it, you’re going to die at some point, so keep yourself healthy as is reasonable and keep from lowering your lifespan without good reason but honestly it’s not reasonable to worry about the idea that eating nearly any good or healthy food will kill you.
This channel is so awesome to go to sleep to. I sincerely do not mean this in any way to mean that the videos are boring quite the opposite. I just find the calm friendly manner of your presentation soothing in the same way I love watching the Joy of Painting.
Gypsy girl here, I still use a Dutch ovens and cook anything in it. I cook out doors everytime and anywhere even on the side of the roads. I love your videos awesome big fan here
Here’s a question for you. And by the way: I really like watching your videos :-)
My question (which might turn into a video): How were 18th century tastebuds compared to ours? Did they like it more or less salty / sweet / sour?In other words: did they add more or less salt than we do? Were desserts more or less sweet? Maybe from all the recipes you have tried you can make an assumption whether they liked it more or less intense than us. Thanks a lot, greetings from Germany 🇩🇪
desserts were definately less sweet for sure, since sugar was much more expensive. most of the sweetness would probably come from the fruit they used or with syrups/honey
just do beer man trust me you'l never cook meat without it again. I marinate beef in beer with condiments salt, pepper, bay leaves and so on for like 24h in the refrigerator than I take the meat out and grill it or make it in the oven with the beer sauce. It is a joy :).
yeah small beer isnt hard to make.
wzardglick just drink a big beer til it's small
Real bay leaves or laurel?
I hate to be "that guy", but marinating a large cut of beef in beer for 24 hours makes virtually no difference to the end result which wouldn't be made with two hours of marinating. It is virtually impossible for any marinade (which isn't a brine) to penetrate more than 1/8" into the meat, and there is virtually no tenderizing effect, either. Most of what we think we know about marinades are assumptions which originated before people bothered applying the scientific method to food preparation.
I hate to be that guy, but Leland shut up this isn't AskLeland.com, get back in the kitchen little lady and make daddy a margarita.
Now I want a huge amount of roast beef. Like, a quarter-cow's-worth, like in an old Greek mythology tale I once read about a beef-eating contest.
Lots of beef. Right away. With gravy.
LOVE your videos. Not only do I enjoy the subject matter, there is just something so genuine and likeable about you. Keep up the great work!
There is something so relaxing about these clips. Such great ideas too .
Why is it that every time I watch this guy I think of the character "Vizzini" from the movie Princess Bride. "INCONCEIVABLE"
My wife loves Dutch Ovens.
My god, I can almost smell that roast through the internet.
Makes a pleasant change to see food cooked properly.
My grandparents cooked like this in the 1960s when I was born in 77 they just had gotten indoor plumbing and a indoor kitchen they never owned a microwave canned everything I miss the simple times love your show
Fantastic channel- love it. One small issue however. Cider is a poor replacement for beer. Using a standard dark beer would be much better.
1. No nutmeg? 2. Anchor Brewing sells small beer.
I almost crawled through my screen. I'm making this next time I go camping.
It’s 4am right now I don’t know how I started watching this channel but I love it
Thank you for doing what you do to keep history alive! I have ordered from your website and everything is always top notch.
Hi! I've been building a small stock of cast iron cookware, which of course my first purchase was a Dutch Oven. I used these in Scouts as a boy, but do not have much background nor memory about recipes. Do you sell a Dutch Oven cook book? If so, I'd like to buy it.
Some times i think , these video,s could flowering up the activity,s at a motor cycle meeting. Go camping, and cook a pot!
"all the vegetables are nice and tender too" - didn't eat any of them
Skadesucksatlife He ate them alright, but offscreen.
Oh, my gosh. This looks so scrumptious. I appreciate the efforts that you make to bring the 18th century to life.
Made this today. So so gooooood. The meat was so perfect and so were the carrots and onions! Using the cider to deglaze the pan added a great sweetness that complimented the meat in a very surprising and but not overwhelming way. Plus the clove onion is my new go to spice addition! Thank you so much John!
I would say I wish I was from this time but that wouldn't be to great for me would it ☠️😂😩.... seriously tho I love this channel
Lol perhaps you could join in the reactments some people do. That is if the people in them aren't looking to be that accurate. 😒
This comment is so relatable lol
You could easily join them reenacting today though!
Made me sad. :-(
Remember that in 200-250 years, people will probably be saying the same about our times and might even get into reenacting.
This video made me ravenously hungry.
can you do an 18 century battered fish and chips.
I have 4 Dutch ovens I cook with when I am camping. It is easier to regulate the heat if you use charcoal. Pretty much can do any thing with this cookware that you can do with your cooking stove at home. For car camping , boat camping or emergency situations very useful. Too heavy for back packing.
Always enjoy learning these old techniques.
Hears “Dutch Oven”
10 Year Old Me: Haha
23 Year Old Me: Haha
36 year old me: AHHAHAHAHAH
52 year old me Haha
I don't get it
@@pocketsand5216 oven refers to a uh. vagana.
@@Tokmurok I guess, but then why is dutch oven funny?
hhhhmmmmmm... my mouth is watering!
Are you wearing the "Brown Standard Wool Felt Civilian Tricorn" hat that you sell on your store?
+Gabbos Ironfist Yes, this one: jas-townsend.com/brown-standard-wool-felt-civilian-tricorn-p-1486.html
I genuinely get excited when I see your videos pop up, Mr. Townsend! I love studying history and mixing it with cooking makes it better.
THANK YOU for cooking that well done! I despise rare or even medium rare beef. First time I've seen a chef show that doesn't leave the beef bleeding on the plate. THANK YOU!
What's slow cook if the beef is bleeding red?
What? No nutmeg?
I set that would be good. I had a soup and stew cook book and one recipe said to add cinnamon to the beef stew. Boy was it goid
3:05
When you’re trying to politely tell Karen that you’re currently busy
1:23 No one else hear a moan of 'Oh yeah' as he rubs that meat? I can't be the only one.
YES LOL
President House I said "oh yeah" when you said he rubs his meat!!
I've always loved studying history whether it's in school or casually. Add in food history and it's a pleasure to watch. Another great recipe 👍
As a retired butcher from a small rural grocery store, I can tell you that your rump roast is a great roast. However, you would have had a much more flavorful roast had you chosen a chuck roast! You see it is the fat that lends flavor to your beef and chuck roast is a much more affordable cut of beef as well. Your cooking videos always leave me hungry! Thanks for your wonderful channel!👍🤠🙏✝️
Did you get a college degree in food history? You seem very smart on that topic
Can you use Lard instead of butter?
Yes!
This is the single best exchange of words I have ever witnessed.
Jas. Townsend and Son, Inc. will you please find a goose recipe! I want to make a the traditional Christmas dinner with goose.that was the choice until the prices of goose became more than the common man could afford. they switched to turkey in the later part of the 1700s. this is what I read lol. Merry Christmas from Ks.
+William Branstetter Turkey remained more of a luxury dish in Britain well into the 19th century. In "A Christmas Carol," Scrooge sends a turkey to Bob Cratchit's family. It was a gesture of generosity not only because he was sending a meal, but because turkey was well beyond the means of a working poor family.
buttonvalley thank you for that info... i always remember singing Christmas songs that said "Christmas is coming the goose is getting fat" there's others songs I'm sure. I was hoping for a goose recipe from the 17th or18th century because they did cook goose for Christmas! That's why I kept asking. Thanks again
*_God: I will spawn this human in the 21th Century_*
*_Townsend: Im boutta end this mans whole career._*
underrated comment
I don't have enough thumbs for a "thumbs up" to describe how this tastes. I saw the video this morning and cooked it for dinner. Words don't describe the enjoyment that follows each bite. Thank you so much for sharing!
I added white potatoes, and my daughter suggested sweet potatoes next time.
As an Eagle Scout I appreciate your recognition of the versatile and wonderful device that is The Dutch Oven. I have made many great meals with my Dutch ovens!