Everything about this is amazing....the dishes you chose, the authenticity of the process, the filming, the planning, congratulations on a wonderful job. I can see why it took all day. I am excited to see what's next! Have fun.
By golly, Miss Holly, you have come out of the blocks running with this one! Wow! Everything about this is simply perfect: the lighting, the editing, the font choice, the segmenting, THE SET, and your thorough use of this very well-equipped kitchen. Look out, Townsends! Here comes Holly
I've never seen anything being baked this way! I've seen very old tiled stoves (my grandma lives in an over 100 yo cottage/hut) but I never really saw someone bake with old methods, just cook, and I never really even thought about this. It was a very interesting video, I really enjoyed it 😊
@@jackiejames4551 I haven't tried that myself, but in my experience it is easier to get the rind off of firmer lemons rather than softer, so the freezing technique makes sense
Yes absolutely! The base of the kettle and the lid should be rotated to make sure you get an even cook, plus adding new coals as needed. I wasn't super vigilant about it and allowed it to cook slowly over the course of the morning which worked out great!
Everything about this is amazing....the dishes you chose, the authenticity of the process, the filming, the planning, congratulations on a wonderful job. I can see why it took all day. I am excited to see what's next! Have fun.
Thank you! I really wanted to represent a working class picnic as accurately as possible so this means a lot! I'm glad you enjoyed it 😊
Magnifique , et merci from Montréal ,Québec !
Loved that! It just goes to show that quite sophisticated meals could be cooked in such a primitive way.
By golly, Miss Holly, you have come out of the blocks running with this one! Wow! Everything about this is simply perfect: the lighting, the editing, the font choice, the segmenting, THE SET, and your thorough use of this very well-equipped kitchen. Look out, Townsends! Here comes Holly
I've never seen anything being baked this way! I've seen very old tiled stoves (my grandma lives in an over 100 yo cottage/hut) but I never really saw someone bake with old methods, just cook, and I never really even thought about this. It was a very interesting video, I really enjoyed it 😊
I'm glad you liked it! But yes, it's certainly a big learning curve but so rewarding when it all works out!
Beautiful! Thank you for sharing!
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looks Great !!! I really enjoyed the video
This was such a wonderful video. I learned so much. I can't wait to see more!
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I really enjoyed this video, it was so soothing to watch! Will definitely try the raspberry pie.
Aw I'm so glad! And yes, the Raspberry Pie is so dead simple and so good!
Try flouring the pudding cloth next time after you put it in the water before adding the pudding i saw this on townson and sons blessings
This was amazing to watch. All the food looked so good. How long do you leave the lemonade to sit before you strain it?
I usually leave the lemonade about 10 minutes. I'd say start with 6 and do a taste test to see if you like the sweet vs sour tastes!
@@ByGollyMissHolly thank you. I heard it's easier to get the lemon zest off the lemons if you freeze them. Have you tried that?
@@jackiejames4551 I haven't tried that myself, but in my experience it is easier to get the rind off of firmer lemons rather than softer, so the freezing technique makes sense
Do you need to monitor or refresh the coals on the bake kettles during the cooking time?
Yes absolutely! The base of the kettle and the lid should be rotated to make sure you get an even cook, plus adding new coals as needed. I wasn't super vigilant about it and allowed it to cook slowly over the course of the morning which worked out great!