If you look in English cookbooks from as late as the Victorian period the meat in Toad in the Hole was "any cheap meat, leftover or scraps of meat", so bits left over from a roast, or lean trimmings from butchering, sausages have kind of come to replace that, especially spicy or specialist ones. It seems to be a recipe that springs up in the cuisine of many countries independantly.
It probably didn't seem like variety at the time. Ingredients would be available seasonally, or whenever the supply boat docked at the general store. Nothing like what we have today where we can walk into a supermarket and choose anything we want whenever we want!
Having the same thing to eat all time is not pleasant back then or now, you have to keep it interesting even if it's the same old ingredients different recipes
The key to yorkshire pudding and this, is preheating the oil and dish beforehand, then portioning and baking the mixture. For best results use beef fat or drippings
The recipe I grew up with used bacon, baked in the pan first then removed leaving the grease behind. Then you added the beef or sausage into the pan and put back in the oven. After the meat started to brown you poured in the batter like a popover and baked it all together.
Can't argue with the comment's I always use hot oil as well but great nan used to rest the mix in the airing cupboard for quite a while, thinking over 8 hours like Stephen said would be about right, not sure if she added yeast or not but I can remember it being foamy when she used it.
Toad in the hole is very much still a thing here in the UK. Its normally a large square Yorkshire pudding with sausages in it. Loved it when i was a child.
I love cooking outside using the old methods. When I run my BBQ smoker’s they are all wood fired and it takes time to complete. I believe we should all slow down and decompress from our hectic modern lives. Looking forward to the cookbook.
"When I run my BBQ smoker’s..." * *Smokers.* With exceptions so rare that they can be all but ignored, an apostrophe-s NEVER makes a word plural, it makes a singular possessive. Example: I have *three smokers,* but *one smoker's* bottom has rusted out so I don't use it anymore.
I love this guy’s attitude and enthusiasm! Michael makes these culinary historical adventures an absolute hoot! I’d love to share a camp with him and learn!
Excellent recipe there, just one thing for you - beef sausages are comparatively uncommon in the UK, the vast majority are pork. In my part of the country we would tend to use either Cumberland or Lincolnshire sausages which add flavour to the batter owing to the pepper and sage used to season them.
Toad in the Hole is one of my favorites! Since I just can’t take the spicy sausage anymore I can’t wait to see this using steak! Thanks, Townsends for another great video!
@@christopheraiken7706 Modern toad in the hole uses sausage. He is implying that this older variant, which uses steak, would be easier for him to stomach. By the way, you should know to put a comma between "grammar" and "please" before trying to lecture others on literacy.
I always look forward to your cooking episodes. They are educational, interesting and wholesome. These thicker, oven baked, pancakes are still a very common dish in Sweden. However, it is often made in a big rectangular baking sheet and often with pork or bacon served with lingonberry jam. It is also sometimes made without the meat and then often served with a sweeter jam and whipped cream. Also seems to be fairly common in Germany, but less so the savory versions.
From my understanding, having made Yorkshire (FYI, it's said york-sheer) pudding many times (dad was a Yorkshire lad and taught me), is that much of the leavening in Yorkshire pud comes from the heat of the fat. You heat up the pan with fat in it, then pour the batter in. I'm guessing that maybe something was lost in translation between the US & UK. Possibly just a lack of goods to make things like this.
Sortius, I'm guessing this is why the 18 the century recipe calls for well-veined meat; so the fat would cook down and infuse the batter. I'd be interested trying this having the meat cook for a little while and then adding the batter. That would be closer to Yorkshire pudding, as the baking dish and fat would be hot when it met the batter.
A neighbor from New Zealand taught my great-grandmother to cook it in the 1950's and it's been enjoyed now for five generations in our southern-Californian family :D We like to make a "Breakfast Toad in the hole" with ground sausage browned before being put int he batter evenly and served with a little bit of syrup
if you want to experiment with something similar, brown up some sausage patties, coat them in pancake batter and deep fry. served with some syrup they are really tasty
This is still very popular in the UK but made with sausages. I've seen other meats used but they aren't cooked with the Yorkshire pudding but are added after. These days it's used as a container, so you make a massive Yorkshire pudding and put stew in it or use it as a wrap and make a roast dinner wrap.
Huh. The only toad in a hole I know of is another name for eggy in a basket, or a fried egg in the center of a slice of bread. Neat how completely different things can come to be known as the same name.
@@b.johnathanwarriorinagarde7980 I tried salmon in japan I was a student there for a while, I liked sushi with salmon especially when they cook it with a flamethrower or torch or whatever they call it i forgot, about eel does it have the same texture as an octopus? because I dislike it if I'm honest. I also have a shrimp allergy that got me afraid to try new seafoods. I trust fish my comment was that long ago? felt like only weeks have passed.
The cool thing about this channel is how real and raw everything feels. Didn't retake the shot of the pie that had a little bug flying around on it, or anything. Just "welp, this is how the times were then, and this is how they are now." And using only tools from the time and being as close with the ingredients as you can. It's neat, and helps keep that cozy yet kinda gritty vibe of the olden days. Little weird things like that sell the immersion.
My mom made what she called Toad in the Hole when I was growing up. They were small breakfast or similar sausages in "tube" croissant dough from the grocery store. One of my favorite meals as a child. Amazing how the basic idea is transformed across time! Her family was from the border south since the 18th c. Thank you for the good memories of a long-gone time.
It seems to me that "veiny" meat would be something tough more like a peice of roast that would take longer and need the two hour cook time to become tender
Might not work in a dish like this though. Seems like you'd need liquid and more time at lower heat to soften it up instead of a relatively quick bake like this dish does.
The salt is the trick, it draws moisture from the meat, becomes a brine, and then reabsorbs back into the meat; making it more tender/juicy by breaking down the proteins.
"It seems to me that "veiny" meat would be something tough..." I think in this case "veiny" means what we would nowadays call "well marbled," with the "veins" being the streaks of fat that make it tender and juicy.
Thank You for a great video. I love your translating the historic explanation portions, temperatures, and textures. I would be lost without it. Carry On Sirs.
Michael , lovely recipe. Hi to you & Jon. It looks so delicious. I am going to make this. Just watching you prepare & seeing it finished, & trying it, is awe some, too. Thank You
Toad in the hole is really simple to make, and (assuming you live in the west) ingredients should be readily available. Go try it, and remember the key to good Yorkshire pudding batter (as used in toad in the hole) is to preheat your oil until it’s almost smoking hot!
You're not missing much my friend, not many places or even households cook like this anymore 😂 all seriousness though, these old recipes and the way they're cooked here is amazing, the simplicity and artistry of cooking like this has definitely been lost here in Britain. Best recipes are definitely these old pies and such imo. *Toad in the hole definitely still exists, still eat it on occasion myself, it just doesn't quite resemble this anymore. More of a square batter with whole sausages in it now.
Strangely I had toad in the hole last night for my dinner, the batter is a fairly standard Yorkshire Pudding batter though we would normally add just a little salt and pepper, the big difference in the modern world is we preheat the pan and ensure it has hot oil in it before putting in the batter which tends to give a lighter pudding, strangely in the Swiss Alps I ate something similar, a ham baked inside bread dough, it's then served with the bread soaked in the juices from the ham, I suspect it has similar origins
You don't get the rise in the modern version (or at least not in Yorkshire pudding) from baking powder or yeast or anything. It puffs up because you pour the batter in a pan of preheated (really hot!) oil/grease. So the base of this recipe should be the same. Although I'm sure some use baking powder as well. What we call fläskpannkaka (pork pancake) in Sweden is exactly the same as this, but you take salted (and often lightly smoked) fatty pork belly and dice it, put it in a big, greased pan and brown in the oven. Then you add normal Swedish pancake batter and bake for around 40 mins at 175 C.
I used to cook over wood fire all the time. In the apt we just moved from the fireplace was 3 feet off the floor, hubby made a special rack that slid in over the fire. In wintertime I cooked on it all the time, including a ham in a dutch oven, hamburgers, steak, pork, chicken, ham steam, potatoes - everything. Nothing better then the wood smoke flavor.
Food names are so funny - I'm Canadian, and when I hear "toad in the hole", I think of an egg fried in a hollowed-out piece of toast. The idea of it being a meat dish never even occurred to me!
Looks tasty. 👍 I've always put the Meat/ Sausages/Meatballs & oil in first, cook for about 10 minutes, get it hot, then pour in the batter in so it sizzles, quickly put it back in the oven, then it rises well, it always sinks back down a little as it cools, however you do it though. TFS, & take care everyone. ❤🙂🐶
I've always seen Yorkshire Pudding cooked in a greased preheated pan. You can pre-cook the meat for a bit before adding the batter. Served with an onion gravy.
Another fun video. Thanks! I know it wouldn't be period appropriate, but I wonder if spraying the table with something like Deep Woods Off! would keep the tiny flies out of the shots. That could also be an interesting video topic, what they did, if anything about pesky insects while cooking and eating. I'd be curious about that. Did they have any repellants they could put on themselves or their work areas? Did they have different attitudes about flies and stuff around their food? Not sure if other people would be interesting in a video like that but I would be.
i'm curious about that too. I know natives used some noxious greases on their sk in to protect from insects, and I know smoke can help, aaand I know citronella is made from chrysanthemums so it should theoretically be possible to mix it up at an old apothecary..
If you heated oil and the cooking pan, heat it to 400 then add the batter while seeping hot, the batter would have made proper York pudding. Yorkshire pudding just need a hot pan with grease or oil, even ghee. The oven needs to be over 400 f.
When I was growing up a toad-in-the-hole was a COMPLETELY different thing. It was a breakfast dish. You fried your bacon or sausage first. Then set it aside. Then you ripped or cut the center out of a slice of bread, placed it in the grease, and broke an egg into the hole. You fried the egg, bread, and the piece you tore out on both sides, PREFERABLY without breaking the yolk, and served it with the meat. You ate it by dipping the fried bread into the yolk first. It was a favorite of all us kids, and was saved for weekends or holidays, since there wasn't time to cook on school days.
@@RandomPerson1313 Yeah, I'm sure there are probably DOZENS of names for it, depending on where you grew up, and even what FAMILY you grew up in. But no matter WHAT you call it, it's STILL one DARNED good breakfast!
I've cooked on and in wood stoves before. Sometimes you think food should be done sooner but it depends on the fire and the fireplace. Always tasted good though. Thank you
Great job but a Couple things boys. Firstly we don't do beef sausage in the UK it's bangers in a toad in the hole. Also the way we do it today is, put the meat in a 200c oven to brown for 20 mins and then add the batter. Allow to cook for 30 mins and then drop the temp to 180 for another 20 mins. You need that initial heat to get rise out of the batter. If you do it this way you won't get that flabby texture but a light crispy one with a slightly soft belly. Make your batter at least an hour to a day before cooking I'd suggest cooking the meat right beside the heat with a good tbsp or two of your fat of choice (lard,tallow,duck fat etc) then add your batter. Don't gently put it in just get it in there. It'll spit and add texture. Then right back to beside the heat source, hotter the better for lift. Then pull back from the heat source till done. Serve with onion gravy and mash. Hope that is helpful
When I was going to high school we had a dish made of chopped up taters, beef, and onion in some gravy. Salt and pepper. Very good. Haven't seen it in years and of course beef stew did have carrots and peas but this dish didn't.
You absolutely NEED a T-shirt in your store that says "Send it up hot"!!!! Trademark it now, I'll wait a few days before I check the website! LOL I prefer my shirts with a pocket.
I love your channel! As a foodie and someone who's worked every position in the food service industry for 30 years and a big history buff to boot, I'm having a great time watching these videos! I try the recipes regularly and my wife enjoys them also. The only other food channel I subscribe to is Tasting History with Max Miller. A similar style, but has cuisine from various different time periods. The two greatest historical food channels on YT
I just watched your salted pork video...now this one...I am really digging your Amazon book list. Keep pushing the content I absolutely love it and I'm pretty sure my wife's going to be trying some of these recipes
Here in Australia, a toad in a hole is just a piece of bread with an hole in it that you put an egg in while you cook it on the pan. I usually have it while camping or on the barbecue. I'd never heard of this version of it till now, amazing how food can share a name but be completely different between regions.
Glen and friends did the sausage version and as he described the batter I thought it's a Dutch baby. Then he says outright the batter is like a that or a yorkshire pudding. Excited to try that with straps of beef. Love seeing that wood fired oven
We always cook our meat on a charcoal grill or a smoker. The smoke flavor is one of the main/best flavors out there. The earthy and musty taste is so good when contrasted with salt and things like garlic and pep rica
Toad in a hole is the same as egg in a basket where I come from. Egg in the middle of a piece of bread toasted in butter. Whatever you call it, it's delicious.
You could get the same smoke notes cooking this on a propane bbq with a smoker box. Put the ceramic pan on the cold side and the smoker box on the hot side. Just keep rotation on the pan.
I'm hoping to build an earthen oven near summers end. I have most of the materials to build a large brick smoker big enough for a 120lb pig. The extra accrued brick will be to add an earthen oven on the end away from the flame. I'm thinking breads and pizza are definites, but on 100°+ days here in the Carolinas I'll experiment more to keep the heat outside.
I have to say I make a version of this, but in the empty spots of batter I add partially cooked slices of acorn squash and sprinkle some fresh peas. my kids always called it, squashed and pea'd toad in the hole.. as a Mom always trying fun ways to get kids to eat those veggies, so it became a fun dish for them.. they still ask me as adults to make it for them on occasion..lol
I am from Leeds in west Yorkshire England and this is something I do miss as I now live in mexico and trying to get good sausage's here is like trying to get good tacos in Leeds
Toad in the hole is one of those things that is just always good; a fine yorkshire-style bread and tasty meat. Add gravy or some leftover roast liquid and it gets even tastier.
Modern British toad in the whole uses pork suasages primarily, we don't tend to eat beef suasage on the UK. Also a very common dish here, you can buy ready versions in every supermarket
In the Midwest (Ohio) Toad in the Hole is a poor man's version - a slice of bread with a hole cut out of the middle. It is fried with an egg placed in the hole, then flipped. The center of the bread is fried alongside.
MD is my favorite character in the Townsendsverse
That was very smart and cool , top marks.
@@nordicson2835 wtf is that comment? lol
@@philthethotdestroyer4194 It’s called a compliment.
Who is the villan of the Townsendverse? A microwave meal?
@@TC-th1ey no, a classic Bri’ish full spread breakfast with tea.
Edit: or maybe just a square of hardtack.
The homestead is looking phenomenal. A huge open field surrounded by thick,old forest all around. I'd love to spend my days there. You guys are lucky.
If you look in English cookbooks from as late as the Victorian period the meat in Toad in the Hole was "any cheap meat, leftover or scraps of meat", so bits left over from a roast, or lean trimmings from butchering, sausages have kind of come to replace that, especially spicy or specialist ones. It seems to be a recipe that springs up in the cuisine of many countries independantly.
It's a great way to stretch a small amount of meat to feed a large number of people.
It amazes me how much variety in food that there was on the frontier. Wonderful video
country girls make do....
People brought their appetites from home with them. You get sick of eating the same exact thing every day so gotta get creative!
Agreed!
It probably didn't seem like variety at the time. Ingredients would be available seasonally, or whenever the supply boat docked at the general store. Nothing like what we have today where we can walk into a supermarket and choose anything we want whenever we want!
Having the same thing to eat all time is not pleasant back then or now, you have to keep it interesting even if it's the same old ingredients different recipes
The key to yorkshire pudding and this, is preheating the oil and dish beforehand, then portioning and baking the mixture. For best results use beef fat or drippings
The recipe I grew up with used bacon, baked in the pan first then removed leaving the grease behind. Then you added the beef or sausage into the pan and put back in the oven. After the meat started to brown you poured in the batter like a popover and baked it all together.
Making your batter ahead of time and allowing it to rest (I go at least 8 hours) helps with a good rise.
Can't argue with the comment's I always use hot oil as well but great nan used to rest the mix in the airing cupboard for quite a while, thinking over 8 hours like Stephen said would be about right, not sure if she added yeast or not but I can remember it being foamy when she used it.
I like goose fat but drippings awesome!
Absolutely, and the fat needs to be _smoking_ hot before you pour in the batter.
Toad in the hole is very much still a thing here in the UK. Its normally a large square Yorkshire pudding with sausages in it. Loved it when i was a child.
I'm excited to see how this one compares to Max Miller's from Tasting History. And it's always nice to see Micheal Dragoo come by for a visit!
I love you guys! When I get beat down by life and work, your videos just find a way to lift up my spirits!
Same!😀
I love cooking outside using the old methods. When I run my BBQ smoker’s they are all wood fired and it takes time to complete. I believe we should all slow down and decompress from our hectic modern lives. Looking forward to the cookbook.
"When I run my BBQ smoker’s..."
* *Smokers.* With exceptions so rare that they can be all but ignored, an apostrophe-s NEVER makes a word plural, it makes a singular possessive.
Example: I have *three smokers,* but *one smoker's* bottom has rusted out so I don't use it anymore.
We have modern inventions for a reason. I love learning history but there’s no way in hell I’m going to replicate their inefficient methods.
I love this guy’s attitude and enthusiasm! Michael makes these culinary historical adventures an absolute hoot! I’d love to share a camp with him and learn!
Excellent recipe there, just one thing for you - beef sausages are comparatively uncommon in the UK, the vast majority are pork. In my part of the country we would tend to use either Cumberland or Lincolnshire sausages which add flavour to the batter owing to the pepper and sage used to season them.
Toad in the Hole is one of my favorites! Since I just can’t take the spicy sausage anymore I can’t wait to see this using steak! Thanks, Townsends for another great video!
Can’t wait for the cookbook, either, is there a preorder capability?
There is no sausage used in this recipe.
Try again with proper grammar please.
@@christopheraiken7706 why are you so condescending? Others don’t have to conform to your silly rules over the internet 🙄
@@christopheraiken7706 Modern toad in the hole uses sausage. He is implying that this older variant, which uses steak, would be easier for him to stomach. By the way, you should know to put a comma between "grammar" and "please" before trying to lecture others on literacy.
@@christopheraiken7706 Your sentence is a 'fragmented' "sentence".
Good video Jon... I always enjoy when Michael drops by. That mean something delicious is in the works! His cookbook sounds intriguing.
I always look forward to your cooking episodes. They are educational, interesting and wholesome. These thicker, oven baked, pancakes are still a very common dish in Sweden. However, it is often made in a big rectangular baking sheet and often with pork or bacon served with lingonberry jam. It is also sometimes made without the meat and then often served with a sweeter jam and whipped cream. Also seems to be fairly common in Germany, but less so the savory versions.
Yep, my Great Grandma came from Germany and I really miss her cooking 🍳.
My family with Danish ancestry makes a similar pancake batter but we pour it thin like a crepe with butter and sugar.
Looks simple and tasty! Love Michael Dragoo! Excited to hear he has a fascinating cookbook coming out! 😎📖
Hi from Syracuse NY everyone thank you for sharing your adventures in cooking and history
From my understanding, having made Yorkshire (FYI, it's said york-sheer) pudding many times (dad was a Yorkshire lad and taught me), is that much of the leavening in Yorkshire pud comes from the heat of the fat. You heat up the pan with fat in it, then pour the batter in. I'm guessing that maybe something was lost in translation between the US & UK. Possibly just a lack of goods to make things like this.
Sortius, I'm guessing this is why the 18 the century recipe calls for well-veined meat; so the fat would cook down and infuse the batter.
I'd be interested trying this having the meat cook for a little while and then adding the batter. That would be closer to Yorkshire pudding, as the baking dish and fat would be hot when it met the batter.
A neighbor from New Zealand taught my great-grandmother to cook it in the 1950's and it's been enjoyed now for five generations in our southern-Californian family :D
We like to make a "Breakfast Toad in the hole" with ground sausage browned before being put int he batter evenly and served with a little bit of syrup
if you want to experiment with something similar, brown up some sausage patties, coat them in pancake batter and deep fry. served with some syrup they are really tasty
Love seeing Michael make an appearance!
This is still very popular in the UK but made with sausages. I've seen other meats used but they aren't cooked with the Yorkshire pudding but are added after. These days it's used as a container, so you make a massive Yorkshire pudding and put stew in it or use it as a wrap and make a roast dinner wrap.
Huh. The only toad in a hole I know of is another name for eggy in a basket, or a fried egg in the center of a slice of bread. Neat how completely different things can come to be known as the same name.
Michael is such a sweet and gentle character, love videos that he’s in.
Being from the middle east, I had my first steak at 23 and man it was delicious. Nothing beats a steak video from Townsends. Thanks to both of you.
Dang that's wild. Have you tried salmon before? That and eel are definitely worth trying if you ever get the chance.
@@b.johnathanwarriorinagarde7980 I tried salmon in japan I was a student there for a while, I liked sushi with salmon especially when they cook it with a flamethrower or torch or whatever they call it i forgot, about eel does it have the same texture as an octopus? because I dislike it if I'm honest. I also have a shrimp allergy that got me afraid to try new seafoods. I trust fish
my comment was that long ago? felt like only weeks have passed.
The cool thing about this channel is how real and raw everything feels. Didn't retake the shot of the pie that had a little bug flying around on it, or anything. Just "welp, this is how the times were then, and this is how they are now." And using only tools from the time and being as close with the ingredients as you can. It's neat, and helps keep that cozy yet kinda gritty vibe of the olden days. Little weird things like that sell the immersion.
Michael Dragoo, simply a treasure.
My mom made what she called Toad in the Hole when I was growing up. They were small breakfast or similar sausages in "tube" croissant dough from the grocery store. One of my favorite meals as a child. Amazing how the basic idea is transformed across time! Her family was from the border south since the 18th c. Thank you for the good memories of a long-gone time.
It seems to me that "veiny" meat would be something tough more like a peice of roast that would take longer and need the two hour cook time to become tender
Might not work in a dish like this though. Seems like you'd need liquid and more time at lower heat to soften it up instead of a relatively quick bake like this dish does.
The salt is the trick, it draws moisture from the meat, becomes a brine, and then reabsorbs back into the meat; making it more tender/juicy by breaking down the proteins.
"It seems to me that "veiny" meat would be something tough..."
I think in this case "veiny" means what we would nowadays call "well marbled," with the "veins" being the streaks of fat that make it tender and juicy.
Thank You for a great video. I love your translating the historic explanation portions, temperatures, and textures. I would be lost without it. Carry On Sirs.
Michael , lovely recipe. Hi to you & Jon. It looks so delicious. I am going to
make this. Just watching you prepare & seeing it finished, & trying it, is awe
some, too. Thank You
Love these simple, fun meals. Easy to try, even on a busy night.
Reminds me of porkpankake (fläskpankaka) that we make in sweden wich is a oven baked thick pankake with bits of porkbelly in it
I've always wanted to try British cuisine, especially dishes like Toad In A Hole
Toad in the hole is really simple to make, and (assuming you live in the west) ingredients should be readily available. Go try it, and remember the key to good Yorkshire pudding batter (as used in toad in the hole) is to preheat your oil until it’s almost smoking hot!
You're not missing much my friend, not many places or even households cook like this anymore 😂 all seriousness though, these old recipes and the way they're cooked here is amazing, the simplicity and artistry of cooking like this has definitely been lost here in Britain. Best recipes are definitely these old pies and such imo. *Toad in the hole definitely still exists, still eat it on occasion myself, it just doesn't quite resemble this anymore. More of a square batter with whole sausages in it now.
Strangely I had toad in the hole last night for my dinner, the batter is a fairly standard Yorkshire Pudding batter though we would normally add just a little salt and pepper, the big difference in the modern world is we preheat the pan and ensure it has hot oil in it before putting in the batter which tends to give a lighter pudding, strangely in the Swiss Alps I ate something similar, a ham baked inside bread dough, it's then served with the bread soaked in the juices from the ham, I suspect it has similar origins
Absolutely love it when MD collabs with Townsends ❤ looking forward to getting his book 📖
Great to see Michael again, I feel like it’s been a long time since he last graced our screens!
'Send it up hot'. I'm going to start saying that in all my recipes I write for my kids. It sounds more interesting than plain ole 'serve hot.' 👌🏼
I really appreciate the frequent uploads in the last few weeks, amazing work :) just love what you're doing
So excited to hear about the cookbook, and it was yet another wonderful video! Truly making me want to build an oven in the back yard!
You don't get the rise in the modern version (or at least not in Yorkshire pudding) from baking powder or yeast or anything. It puffs up because you pour the batter in a pan of preheated (really hot!) oil/grease. So the base of this recipe should be the same. Although I'm sure some use baking powder as well.
What we call fläskpannkaka (pork pancake) in Sweden is exactly the same as this, but you take salted (and often lightly smoked) fatty pork belly and dice it, put it in a big, greased pan and brown in the oven. Then you add normal Swedish pancake batter and bake for around 40 mins at 175 C.
I used to cook over wood fire all the time. In the apt we just moved from the fireplace was 3 feet off the floor, hubby made a special rack that slid in over the fire. In wintertime I cooked on it all the time, including a ham in a dutch oven, hamburgers, steak, pork, chicken, ham steam, potatoes - everything. Nothing better then the wood smoke flavor.
Food names are so funny - I'm Canadian, and when I hear "toad in the hole", I think of an egg fried in a hollowed-out piece of toast. The idea of it being a meat dish never even occurred to me!
I'm in the US and I've only ever heard the toast with egg in the middle called a camel's eye.
Same in Australia. Grew up with toad in a hole (egg in bread). My English spouse thinks it’s ridiculous 😂
@@SJ-re6etwe call it variants of toad in a hole in the south.
Egg in bread: Hole in One!
Fun video. Thanks! It’s neat to see you guys outside at the homestead and people in the background doing stuff.
Always great to see an episode with you and Michael :)
Looks tasty. 👍
I've always put the Meat/ Sausages/Meatballs & oil in first, cook for about 10 minutes, get it hot, then pour in the batter in so it sizzles, quickly put it back in the oven, then it rises well, it always sinks back down a little as it cools, however you do it though.
TFS, & take care everyone. ❤🙂🐶
Yet another Townsends video that inspires, informs, and makes me hungry as heck.
Very excited for his cookbook to be released, congratulations!!
Looking forward to the cookbook!
I've always seen Yorkshire Pudding cooked in a greased preheated pan. You can pre-cook the meat for a bit before adding the batter. Served with an onion gravy.
This looks awesome and very interesting! I'm very intrigued. Well done guys! 👍🍽️
Another fun video. Thanks! I know it wouldn't be period appropriate, but I wonder if spraying the table with something like Deep Woods Off! would keep the tiny flies out of the shots.
That could also be an interesting video topic, what they did, if anything about pesky insects while cooking and eating. I'd be curious about that. Did they have any repellants they could put on themselves or their work areas? Did they have different attitudes about flies and stuff around their food? Not sure if other people would be interesting in a video like that but I would be.
i'm curious about that too. I know natives used some noxious greases on their sk in to protect from insects, and I know smoke can help, aaand I know citronella is made from chrysanthemums so it should theoretically be possible to mix it up at an old apothecary..
Man i love your videos, so authentic!!! love it, Thank you
Another great dish from you two. I'm going to experiment with cooking this in a dutch oven outside. Thank you for the work and the video.
I dont know how to cook or bake well, but having grown up with cooks this reminds me of a roast and yorkshire pudding for two.
Love these. Many even seem like I would still eat nowadays! Great channel.
My mother taught me to beat the batter until it had a ring of pearls ( bubbles ) around the edge then rest it for an hour. Use plain flour.
In Australia, a "Toad In The Hole" is bread with a circle cut in the middle with an egg in the middle pan fried in butter with salt and pepper.
That's how we make it in Virginia.
Here in America, we call that “Egg in the Basket”.
@@Jekyllhyde360 fascinating! Thank you
If you heated oil and the cooking pan, heat it to 400 then add the batter while seeping hot, the batter would have made proper York pudding. Yorkshire pudding just need a hot pan with grease or oil, even ghee. The oven needs to be over 400 f.
I love food cooked over woodfire. It taste different. Even a simple sausage fried over campfire is extra good.
When I was growing up a toad-in-the-hole was a COMPLETELY different thing. It was a breakfast dish.
You fried your bacon or sausage first. Then set it aside. Then you ripped or cut the center out of a slice of bread, placed it in the grease, and broke an egg into the hole. You fried the egg, bread, and the piece you tore out on both sides, PREFERABLY without breaking the yolk, and served it with the meat. You ate it by dipping the fried bread into the yolk first. It was a favorite of all us kids, and was saved for weekends or holidays, since there wasn't time to cook on school days.
I grew up calling out a hole in one
@@RandomPerson1313 Yeah, I'm sure there are probably DOZENS of names for it, depending on where you grew up, and even what FAMILY you grew up in. But no matter WHAT you call it, it's STILL one DARNED good breakfast!
Love the videos. Keep up the great work, you’re a blessing in this age. Also, I too love the woodsmoke flavor a real fire gives a meal.
I've cooked on and in wood stoves before. Sometimes you think food should be done sooner but it depends on the fire and the fireplace. Always tasted good though. Thank you
Love cooking on a wood fireplace. I started out of necessity when we used to rent a one room cabin with a wood burning fireplace. Mmmm...... So good.
@@breathless8075 we did too. Poor and in the woods. Great memories and good food though.
Great job but a Couple things boys. Firstly we don't do beef sausage in the UK it's bangers in a toad in the hole.
Also the way we do it today is, put the meat in a 200c oven to brown for 20 mins and then add the batter. Allow to cook for 30 mins and then drop the temp to 180 for another 20 mins. You need that initial heat to get rise out of the batter. If you do it this way you won't get that flabby texture but a light crispy one with a slightly soft belly.
Make your batter at least an hour to a day before cooking
I'd suggest cooking the meat right beside the heat with a good tbsp or two of your fat of choice (lard,tallow,duck fat etc) then add your batter. Don't gently put it in just get it in there. It'll spit and add texture. Then right back to beside the heat source, hotter the better for lift. Then pull back from the heat source till done. Serve with onion gravy and mash.
Hope that is helpful
Wood fired Steak? How's Steak gonna get a job now?
When I was going to high school we had a dish made of chopped up taters, beef, and onion in some gravy. Salt and pepper. Very good. Haven't seen it in years and of course beef stew did have carrots and peas but this dish didn't.
You absolutely NEED a T-shirt in your store that says "Send it up hot"!!!! Trademark it now, I'll wait a few days before I check the website! LOL I prefer my shirts with a pocket.
I love your channel! As a foodie and someone who's worked every position in the food service industry for 30 years and a big history buff to boot, I'm having a great time watching these videos! I try the recipes regularly and my wife enjoys them also. The only other food channel I subscribe to is Tasting History with Max Miller. A similar style, but has cuisine from various different time periods. The two greatest historical food channels on YT
Enjoyable video, lovely and interesting history. Thank you
I’m definitely buying that cook book, it sounds awesome!
Looking forward to the cookbook! 🤩
I just watched your salted pork video...now this one...I am really digging your Amazon book list. Keep pushing the content I absolutely love it and I'm pretty sure my wife's going to be trying some of these recipes
Here in Australia, a toad in a hole is just a piece of bread with an hole in it that you put an egg in while you cook it on the pan. I usually have it while camping or on the barbecue. I'd never heard of this version of it till now, amazing how food can share a name but be completely different between regions.
In the US we call that a hole in one at least where I grew up we did
That pretty much is Yorkshire pudding. Near enough. Though the oil in the dish needs to be spitting hot before putting the batter in
Glen and friends did the sausage version and as he described the batter I thought it's a Dutch baby. Then he says outright the batter is like a that or a yorkshire pudding. Excited to try that with straps of beef. Love seeing that wood fired oven
Awesome! I will be buying his book!
I really like this guest. He's always pleasant.
Cant wait for the cookbook!
Cookbook sounds amazing!
This is great! My wife makes this dish, more modern version of course. But it is delicious. Love it thanks for the history.
Oh I'm going to need this cook book.
We always cook our meat on a charcoal grill or a smoker. The smoke flavor is one of the main/best flavors out there. The earthy and musty taste is so good when contrasted with salt and things like garlic and pep rica
As always outstanding. I might make this one, but in my normal gas oven.
The texture of that looked like a clafoutis, which is a custard style batter.
Toad in a hole is the same as egg in a basket where I come from. Egg in the middle of a piece of bread toasted in butter. Whatever you call it, it's delicious.
Same in my corner of the midwest. Was quite surprised by this recipe.
I've never heard of "Toad in the hole" at all, from any time period 🤣 it's new to me!
Can’t wait for the book!
great atmosphere on this video
You could get the same smoke notes cooking this on a propane bbq with a smoker box. Put the ceramic pan on the cold side and the smoker box on the hot side. Just keep rotation on the pan.
My mother always says, “a lumpy batter, has no good Yorkshire pudding made.”
The man, the myth, the legend Michael Dragoo!
I'm hoping to build an earthen oven near summers end. I have most of the materials to build a large brick smoker big enough for a 120lb pig. The extra accrued brick will be to add an earthen oven on the end away from the flame. I'm thinking breads and pizza are definites, but on 100°+ days here in the Carolinas I'll experiment more to keep the heat outside.
Hey guys, we rarely use beef sausages in the UK! Pork all the way!
I have to say I make a version of this, but in the empty spots of batter I add partially cooked slices of acorn squash and sprinkle some fresh peas. my kids always called it, squashed and pea'd toad in the hole.. as a Mom always trying fun ways to get kids to eat those veggies, so it became a fun dish for them.. they still ask me as adults to make it for them on occasion..lol
As I say every time I see this Guest we have all been Dragoo'd he is awesome
i love all these guys.
I am from Leeds in west Yorkshire England and this is something I do miss as I now live in mexico and trying to get good sausage's here is like trying to get good tacos in Leeds
Toad in the hole is one of those things that is just always good; a fine yorkshire-style bread and tasty meat. Add gravy or some leftover roast liquid and it gets even tastier.
Modern British toad in the whole uses pork suasages primarily, we don't tend to eat beef suasage on the UK. Also a very common dish here, you can buy ready versions in every supermarket
In the Midwest (Ohio) Toad in the Hole is a poor man's version - a slice of bread with a hole cut out of the middle. It is fried with an egg placed in the hole, then flipped. The center of the bread is fried alongside.
I love toad in the hole. It's even better with some gravy on top :)
So we've got John, Michael, and Ryan in this one! I feel complete.