Preserved Cod Pie From 1769 - "Saltfish Pie" - Townsends
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- Опубликовано: 25 фев 2022
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"We don't need that much nutmeg"
Man actually exercised restraint with it. I thought I'd never see the day.
Somebody check his temperature! He's delirious!!!!
His comedy is so subtle!
I despise nutmeg unless it's in egg nog or apple pie
Nutmeg is actually addicting. My grandparents crushed nutmegs and mix with lime and roll it in the leaves and chew this concoction as they socialized. This stained their teeth red . They do this from morning till evening.
I wonder if they used to be smaller, nutmegs.
"We don't need that much nutmeg..."
Who is threatening you, John?! Blink three times if you are being held against your will!
He's an imposter. John would never say that about nutmeg.
HA!
"We don't need that much nutmeg."
Are... are you feeling OK?
Right!?! S/o to the family!!!! ☺️🥂
Ikr? Once you have the spice melange you need it daily to survive. The spice must flow.
He said that and I thought, “Am I being gaslit right now?”
Lol
I actually stopped there and checked the comments looking for this! I knew I wasn't the only one who got worried!
I worked at a restaurant where we basically took that filling, and made cod cakes from it. Pan seared, golden brown with a small salad and a lemon vinaigrette... thats some tasty eating.
That sounds delicious
sometimes I use a can of tuna, an egg, and a tablespoon or two of flour to make fish cakes, it makes about 6 small fish cakes if you fry them in a pan, you can add garlic and other seasonings too
I remember mom making tuna cakes. Pan fried bread, tuna, spices and butter. Sprinkle on some lemon or lime, very nice. No tartar as it covers up all the delicate tastes.
Glenmore Country Club?
@@ulfgardulfson3037 No, it was another restaurant that I worked at a while ago.
Dried mustard is my secret ingredient in the kitchen! It is an excellent emulsifier, a small spoon full added to a sauce or stew emulsifies some of the fat into the sauce instead of it pooling on the surface. This gets those fat soluble flavors into the sauce rather than just sitting on the top or even discarded when it is skimmed. You never actually taste the mustard in the finished dish, which is quite odd for how potent the stuff is!
not gonna lie I do the same...in the UK we have boring canned Baked beans. I like to spice mine up with a little maple syrup, Henderson's relish (similar to wash-your-sister sauce) and half a teaspoon of Colman's Mustard powder. Makes them much nicer 😎👍
Mustard goes bland if you heat it -- but it's other qualities shine!
Rule of thumb for home made prepared mustard. Heat makes it cold. Cold makes it hot. Hot mustard shouldn't be heated if you want it to be hot.
@@LeClaw Sounds similar to BBQ baked beans. Just add chipotle peppers.
@@LeClaw I'm somewhat hesitant to google "wash-your-sister sauce"...can you tell us what that is?
@@Jiuhuashan I think he's talking about Worcestershire sauce. Had to look up how to spell that stuff.
My grandparent's Italian restaurant in Greenwich Village served bacala (salt cod) on polenta as nostalgia food to the old guys who wanted an Old Country comfort food fix. In the 1950s, when she was a teen, my mother had the job of changing the water the bacala was soaking it. It took days!
Yup!! My mother still prepares bacala for Christmas Eve, and it's a multi-day ritual :)
Portuguese as well, tasty
My abuleo makes the best bakalaitos!
In Romania, we eat polenta even with fried fish! I love it like that :)
Bacalhau is still one of the most common things you'll find in Portugal, sold and prepared even to this day, because it's very good, very affordable, very long-lasting, and there are so many recipes over the years for it that's its become such a food tradition. A regular weekly grocery item and common on a Portugese table. It doesn't matter how many fancy restaurants you may visit as a tourist over there, if you've never had a good bacalhau dish, then you've never truly tasted Portugal. It takes a while to prepare due to soaking, but it's more than worth it and will give you a flavor and recipe profile that is far better tasting than even fresh cod, due to the added flavor and reduced gameyness that fresh fish often has.
One point to consider as to why 18th century recipes make so much food: it's likely that these would often be made in inns, at a workhouse, onboard ship etc., so the cooks would likely be making huge batches for many people at a time.
People also had large families, extended families, visitors, farmhands and other workers to feed, as well as wanting leftovers to serve for easy breakfast or lunch the next day! (Especially if the next day was planned to be a heavy work day. Who wants to cook fresh for every meal if you don't have to?)
Many people led more physically demanding lives. More fuel was needed for that. Add to that they tried at big families.
Also big families. I was not uncommon for over five kids back then.
I think they also had to be energy and time efficient as cooking was more labour intensive. Cook once, eat twice is a great way of doing that.
@@Pandorash8
Except the stuff would have cooked to mush because of general lack of refrigeration would've required it to be kept cooking...
Growing up in Newfoundland, cod is always referred to as fish and all others are referred by name so salt fish is always salt cod.
The look of the texture reminds me of fish and brewis which is traditional in Newfoundland. You soak hard bread (hard tack) over night and cook it the next day by boiling. You mix in your cooked salt fish and serve with scrunchions (fried salt fat back pork) on top.
I'll bet many plates on board fishing vessels were filled with these foods. Any many wintertime plates in homes, Good keepin' and good eatin'.
Salt fish 🐠 is very good. If cook right 👍
"Scrunchions" sounds so adorable
@@bustedkeaton they are little pieces of salty crunchy goodness (except for your heart health)
fish and brewis is so good, been eating it all my life. gotta love being a newfoundlander
I wonder if Jon ever gets sick of the nutmeg jokes. He never seems that amused when he uses it. He just kinda rolls with it because he loves his fans.
Imo that joke is really lame at this point. He puts a ton of effort into his videos and it’s annoying to see a third of the comments focused on a dumb over used joke.
Jon: "a pound of butter"
Everyone: a good start
Jon: "a HALF A GRATED NUTMEG!" {emphasis and grin in the original}
Everyone: now it's a party
You have the greatest channel on this app
Thank you!
@@townsends I have a question, would you ever consider offering the other kitchen knives in a finish yourself like the pairing knife? I love the tomahawks and my dad loves the army hatchet I got him from your store.
My late mother-in-law was a Newfoundlander (She NEVER called herself Canadian!) and used to make salt cod for herself every once in a while. My father-in-law, an American, never ate it not being a fish lover, and my wife wouldn't go near it, she couldn't STAND the smell! In fact, she watched a few minutes of the video and ran out of the room! Don't worry John, I stayed for the finish!
Anyway, cod is a deep cold-water fish, very muscular, so it's no surprise you had a bit of trouble cutting it up. I like fresh cod myself and had the same issue. Anyway, MIL used to de-salt her cod at least 24 hours with frequent water changes to get the salt out.
All that being said most Newfoundlanders given the choice will take fresh cod over salt cod for a meal.
I had a local dish when I was there last (1997) called "Cod Tongues" which is quite tasty. The "tongues" are actually the epiglottis of the fish, they look like tongues, and they're breaded and fried with chunks of bacon called "scrunchteons." VERY good!
One thing about salt cod, it lasts indefinately. Being all meat and little to no fat it takes salt readily and dries quickly. Vikings used dried cod as rations for long-distance sails, they'd tear off chunks of the meat and eat it raw.
For those looking for salt cod your supermarket can order it for you if they don't stock it. Fish markets can do the same.
i liked reading your comment. its funny how your mother in law wouldnt call herself canadian, after all newfoundland was a country of its own up until the 1940s when it joined canada. if you havent figured it out yet im a newfoundlander! my grandpa loves cod tongues
@@ixxxxxxx I tried to get my wife to respond, but she demurred.
Anyway, she's got a cod tongue story I'll have to tell for her. In 1984 she accompanied her mother on a trip to Saint John's NFLD to visit her grandmother. While there Mom went to the supermarket and purchased two pounds of cod tongues. Even though the wife knew they were the epiglottis of the fish she thought the sight of those poor, pathetic little tongues absolutely hilarious!
She didn't have any when Mom fried them up that night. She doesn't like fish any more than her father did!
I enjoyed both my trips to "The Rock" by the way, great people, fun place, and you can't beat the seafood!
I tried to talk the wife into joining an organization here in the US called "The Colonial Dames of America." It's made up of women who can trace their ancestry back to pre-Revolutionary colonial times. Since Newfoundland is the SENIOR British colony in North America AND her mother was a Newfoundander the wife's credentials should be impeccable! But she's not interested. Oh well.
"We don't need that much nutmeg!"
Jon! Are you all right?
Quick! Somebody take his temperature.
For anyone wondering "How" salty is salted Cod , try eating a canned anchovy and a cup of salt at the same time!
@@LoganHunter82 Actually *_salted_* cod? Does not.
@@LoganHunter82 No it doesn’t. You’re going to need to soak it in water for hours, meanwhile changing out the water a few times.
Soak and drain.
They leached out the salt
I compare it to sea water.
Unwashed saltfish is as salty as drinking a glass of sea water .
"we don't need that much nutmeg" - Jon's clone, apparently
The recipe reminds me of a Swedish dish we call "Putte's Fish Stew". It's an easy dish that you eat with boiled potatoes.
Mustard, horseradish, cream/milk, dill, some parsley, salt and pepper and the fish of your choice (we usually go for some Alaska Pollock)
Cook all these together until the fish is done and eat with your boiled potatoes, it's an absolute flavor bomb. Mustard and horseradish is such and complimentary combo!
I'm going to try this tonight, any tips on amounts?
Sounds delicious!
@@SmolFenFen oh its hard to say. not to much not to little I guess. Nothing should overtake the other flavors so.. be reasonable with the ingredients
So the fact is my grandmother from the Magdalen Islands made this exact (exact!, minus the nutmeg) pie in the 20th century. She died in 1979. Can be made with salmon too (I hate it). With salt cod, it's still made in several Acadian communities in the Canadian Maritimes today. I can taste it just watching this vid.
Man I love salmon. One of my favorite fish. I like cod too for fish n chips. But catfish can’t be beat.
Salmon is best eaten raw. Buttery goodness!
@@Marlaina Indeed. Raw is great, or steamed with citrus.
@@308dad8 I love salmon too, but not in this pie. It gets overcooked and stinky.
@@Marlaina I agree, or smoked, or lightly grilled on a cedar plank or sautéed in butter. It is the start of the meal and needs no dressing up yet I can’t tell you how many places try to improve the salmon, unless they’re exploiting the salmon to compensate for their “chefs” lack of skill. They pile on “seasonings” and overcook it until it’s tough and dry.
This popped up with perfect timing. I just finished “Cod: A Biography of the Fish that Changed the World” by Mark Kurlansky. I’m glad I got to see an example of what I had been listening to.
That's a great book! His book Salt is even better. Both are real eye openers about past foodstuffs and economics
I also just finished that book, great read
Also check out the book “Salt”- I listened to the audio version. The story of cod in there.
The book told of connections between cultures all over the world - trade and traded skills: cod culture and boat building were one such exchange.
I LOVED that book, especially since I've visited Newfoundland twice and can "hear" the voices of those fishermen Mr. Kurlansky spent time on the water with. Great read, I recommend it to everyone!
I like it so much I call it "Cod: The Fish That SAVED The World!"
When using Bacalao, getting all the salt out is an overnight job. Mixing diced potato or Pasta ( orecchiette is good) with the fish will take up much of the salt released while cooking. Multi-Color Pasta can add some color to the dish. I've found a bit of lemon zest mutes some of the saltiness, but I'm used to it a bit salty, like a bag of crisps...
My Puerto Rican family uses platinos (big, thick, less sweet varieties of banana) with bacalao. Fulfills much the same function.
@@particlemannn You mean plantains.
I had the benefit of an Irish And a Portuguese Grandmother, my Irish grandmother made this dish but in addition to the bread added a grated potato and a small amount of grated parsnip.. my Portuguese grand mother made a Bacula potato parsley garlic salad , cold with oil.... one thing they both did was ...
1st rinse , slightly warmed water
2nd rinse , slightly warmed butter milk
Repeat 2nd rinse
3rd rinse , just warned milk
But leave a little in while it cools.
Hope you try that , if you like it whisper a thank you to Bridget and Izabella.
Love your posts.
Pretty odd for being Nordic lol
@@bruderschweigen6889 Grandfater was Norwegian, l am his namesake , neither odd nor "LOL "....
My Grandmother, was an older lady when she had children, this I think matters because she learned an old style of cooking, there have been many recipes that are so close to things she cooked. Now my Grandmother's cod pie always made a week or so before Easter. Potatoes, green peas salted cod (never fresh) milk, butter, coarse ground mustard, dill, pinch of black pepper, small bit of cloves ( meaning not as much as a pinch ? 1/8 of a tsp. Put in fresh made pie crust do not add any suger or salt, brush top with egg white cut three small slits bake at 325 for 50 to 65 mins.
See this video delighted me, Thank you
add a little potato, plantain, ect and it will help cut the salt. make it thick it will fry as cakes make it a little thin it makes a great filling, and its a good base for several Carrabin dishes. lots of salt fish recipes.
‘Akee, Rice, Salt fish is nice!’
My family sent saltfish to help feed the contenital army. Shad was salted and also smoked.
when he got excited about the half nutmeg, it made me smile
When dealing with salted cod, always ask a Portuguese how to prepare it! We have a recipe for every day of the year for salted cod (bacalhau). It is the favorite food item for any Portuguese. In fact I wouldn't be surprised if this recipe you're using was inspired by us! There are a lot of similarities to this and our codfish cakes (pasteis de bacalhau).
You have to soak the cod for a day, changing the water twice before you cook it. We usually boil the cod after soaking it before using it in any recipe.
Folks who would sail from Portugal all the way the Grand Banks of Newfoundland and back, just for cod, definitely love their cod.
It is more or less the same origin.....taken around the world with shipping,it's common in the Caribbean as well
Greetings Townsends, I'm a viewer from Portugal, a nation famous for its codfish dishes, usually salted codfish dishes.
I reccomend looking at some of our recipes because it might help you decode the amount of time you must soak the codfish for.
Usually a 1 or 2 day soak, changing water every 8 hours will do the trick, even in winters. We usually dont warm the water, and this amount of time will make it decently tender and less salty, but of course, you can soak for 3 days even.
Many thanks for your awesome videos as usual. :)
Depende da espessura das postas de bacalhau. E o bacalhau quer se sempre a saber um pouco au sal. Mas pelo aspecto de como as postas estavam a ficar quando ele estava a corta las eu diria que deviam ter ficado mais tempo de molho. Um aparte a receita ficava muito melhor com um refugado de alho cebola o bacalhau e no final juntar lhe um pouco de queijo ralado com a receita dele.
@@Playtoallwins e bastante azeite!
Glad you showed back up in my recommendations. It's been too long since I've viewed your channel. Appreciate the quality content.
subscribe then
"We don't need that much nutmeg." Okay sir, I don't know who you are, but where is the real John?
I've worked with saltcod before, in a restaurant, and we boiled the soaked saltcod in the milk. After boiling it, it did become reasonably tender and was able to be broken up by hand fairly easily.
One time a chef absent-mindedly added salt to the mixture and it was... entirely inedible after that. We had to freeze it and work small amounts of it into new batches over the course of several months in order to avoid wasting it.
Look how excited he got when it said " Half a grated Nutmeg!"
Bacalao! My whole family grew up on it, but Im not a big fan, except in Bacalaitos, a seasoned runny batter with bits of salted codfish, washed of course, fried flat till the ends are crispy.
I love salt Cod, but I would have never thought about making a pie out of it. Interesting.
One thing I've learned from trying recipes from around the world is you can put just about anything in a pie and call it a meal 😂
@@Miss_Kisa94 same with soup!! 😂
I always find your episodes very fun, educational, and refreshing. Thank you for your effort and content!
“King George’s Tuna Surprise”. As always John, you are expanding our horizons and perceptions of 18th century cuisine.
I grew up in Liverpool UK and when I grew up my Dad as a treat would get this salt fish on a Friday and would eat it on Sunday morning. :)
Same here, I still get it occasionally, boiled an n served with pepper and lots of butter. Not many places sell it now.
I truly appreciate your channel and what you do. Its such a wonderful distraction from all the craziness going on in the world. Gonna sign up on Patreon to show my appreciation.
This channel is just so positive and warm
Last time I was this early it was Jas Townsend and Son.
I love fish pie, this was a terrific tutorial
with onions, garlic and potatoes, a 13x9 and puff pastry or croissant on top.
this man has a kind heart to donate all his belongings to people and charity
he has the sanity, time and effort to RECREATE a famous show for us with a lot of money all at once while entertaining a lot of people around the world
this is why this man needs an award for best person in the world
My late mother-in-law used to make something like this. Her family owned a small dairy farm near Saco Maine. Fish was much of the diet. I love it.
Beautiful. You guys are building a catalog which will be appreciated for centuries.
We make a french dish called brandade as part of our holiday snack spread every year after first having it out a restaurant. It’s SUPER similar to this pie filling - salt cod, cream, and instead of bread it has potatoes. Everything gets whipped together in a mixer then baked. We eat it on toasted baguette (when being fancy) or sometimes any old toast (when leftovers).
Salt cod can be really tasty and not something you see every day.
I was delighted to hear you describe this fish pie's finished texture as though mashed potatoes had been mixed in (instead of the bread with milk). Back in the 1940s and early '50s, when I was a kid, my mom used to buy cod in that little wooden box, clear salt by soaking it, break it up, and make fish cakes -- by adding mashed potatoes! Also, BTW, I recently saw that a local supermarket still carries that little box of salted cod. Think I'll make some memory lane fishcakes!
I've been watching some old videos vs your newer ones. Very happy you've quickened reading the recipe and skipping to the cooking. Excellent content.
Your face looked much better than
when you ate the Crab stew. It browned
up very nice. I'm going to check out the other one.
The breadcrumbs boiled in milk is the British bread sauce, without the clove-studded onion infusing in it.
We were given warm milk over toast, “Graveyard Stew” ,when we were sick, as kids, a dish from our mom’s own upbringing. Part- British family.
Who else got one of his videos popped up on their recommended page and now you literally can’t stop watching any of these videos?
I have really missed these videos! I do appreciate the efforts of the other folks who host on occasion but Jon's videos are the ones that got me subscribed in the first place.
Always enjoy these videos. Great production and presentation, interesting subjects (especially the food!) and just over all good content. Thanks!
It blows my mind how entertaining these videos are.
My mother was from Aroostook County Maine and she talked about salt cod. I was born in California as my parents and grandparents moved there for work in the 1960s. She didn't have any luck finding salt cod and so she never made any, same for my grandmother. For me, salt cod is a missing dish so thank you! My grandparents came south from Nova Scotia, Canada and before that Scandinavia. We are all tall and somewhat fair haired and fair skinned with a touch of Irish and Scottish!
Oh my with a pint of beer or ale I would scarf up that Cod Pie! Yum!
I've been a subscriber for a while now and you never disappoint! Thank you for sharing recipes.❤️
I just love this channel, it's so cozy and nice. And it's really interesting to get a glimpse into the old days and what they were eating
I absolutely love this channel. This channel always makes me smile 😊
I love your delivery and gentle teaching style. Thanks for sharing, I hope you and yours are well 😃🖒🖒
Outstanding video as always!
The only salt fish I've had before is a Caribbean version called saltfish Pattie, and saltfish & ackee with callaloo.
Its salted cod.
You can buy salted cod in small or large packets at the grocers and supermarkets.
I have to rinse it many times or its too salty & not nice.
I like the texture of it, especially with ackee which reminds me of scrambled egg! 👍.
There were clever ways to preserve and prepare food before the age of modern refrigeration.
And to use lots of old dried bread.
Another fantastic video. My wife and I absolutely love your channel and this looks like a very good recipe. We really appreciate you sharing your experiences with us!
I really enjoy the content here. Thanks!
I honestly do not think you've yet to make a better looking pie than this, thus far.
Man I miss salt cod. A hardware store got a truckload in every winter when I was a kid, pallets upon pallets of 2 gallon buckets. There would literally be a line when it hit the newspaper ad. Just soaked and rinsed a couple times, floured and fried. So good.
We grew up on salted cod in Massachusetts. Cod cakes, pie, antipasto, you name it. Then in my 20’s we were fortunate to have Portuguese church friends, who had sooo many more lovely recipes to try.
Yes Chef. Love these, please more.
I never thought I would hear Townsend say "we don't need much nutmeg!"!!!! LOL
I love how most of these old fashioned recipies are staples of atlantic Canadian home cooking to this day...I had this very same pie for lunch 2 weeks ago haha
There is a Jamaican recipe that incorporates saltfish(cod) as well, it's called Ackee & Saltfish
Salt Cod has been a family Christmas tradition in our family for over 60 years. Love it soak it for at least 24 hours then we lightly steam it. I falls apart like butter.
I was raised in Lewiston Maine. And the french catholic staple during lent was a salmon pie made by local bakeries on Fridays. The filling was of course minced salmon w minced potatoes. And if you preferred it was custom to serve with an egg and split-pea sauce on top and a creamy sweet cole-slaw on the side. I passed on the egg sauce. But my grandmother loved it. This is my year-round comfort meal from Grants bakery.
Your videos are so cool, thank you for sharing this recipe and history.
This fish is tough. I heard it, one second after thinking, "John needs to sharpen his knife".
Love your work. I'm over in IL, and plan on visiting your shop someday.
Be well.
Awesome video. Amaster of your craft. What a beautiful pie!
“Half a nutmeg, we don’t need that much nutmeg.” First time I’ve heard that.
Love it. Really do. And the details are awesome. All the way down to the plastic spoon. LOL. That was the only thing I can hit you on. Very entertaining, and engaging. Good work!
The excitement when he said "nutmeg" while reading the recipe brightened my day
A coworker makes salted, air-dried crappie on occasion - a fantastic snack with a cold beer on a hot day!
MAN but I love this channel!
Suppose this isn't surprising, but minis the piecrust, the preparation and ingredients make me think crab cakes
I love salt cod. That's a great looking pie. Cheers!
This guy is absolutely relaxing.
Two pies. One for you and another for guests who smelled it!
I thought the recipe was named "Selfish Pie" and I couldn't wait to try it!
Now I know it's just plain saltfish... i'm still excited. :)
Thanks for the video.
This sounds like something you could found made in any old time Atlantic Canadian kitchen. Salt cod is still a favorite in many homes in NS and NFLD. Not cheap though. My personal fav is salt fish cakes. This recipe also looks somewhat familiar to rappi pie made today by many Nova Scotians, rappi pie however has no crust and is made with mashed potato rather than bread. But the result is similar.
this is something I could see myself eating in a cozy lil tavern and enjoying it 🐟🥧🍺
Where I'm from salted cod is used in homes and restaurants across the region. I wish I could post some pictures of the size of the salted cod that can be found here. Absolutely massive slabs.
Just in time for Ash Wednesday and Lenten meal planning! I could make this using the Budweiser beer battered cod in my freezer. It's too Budweiser for my taste to just heat and eat. Granted, it'll take some doing, but hey, it's the season of penance, so it won't hurt me if I don't get it exactly right.
"We don't need that much nutmeg."
WHO ARE YOU AND WHAT HAVE YOU DONE WITH THE REAL JON?!?!?
Sounds like salmon pie, a staple in New England. salmon, seasoning, and mashed potatoes in a pie crust. Fantastic, a winter/fall hearty meal!
Good video John! nice work!
They still have honking big doormats of salted cod in the grocery stores in Portugal and Spain.
You can tell the building was built well. That candle ain’t moving for no one.
I loved the shiver in his voice when he said, “Half a nutmeg.”
Oh we have Portuguese bacalhau at the supermarket, I'm definitely trying this when I have leftover bread
Great to see Jon back!
Another interesting fish pie from Cornwall, is Stargazy Pie which originates from the town of Mousehole. It is made with pilchards and egg and is characterized by the heads of fish poking up through the crust to "gaze at the stars." It is made in December (23rd) in honor of legendary fisherman named Tom Bawcock who was said to have saved the village from starvation. The origins of this story are debated but the pie with it's fish heads poking through the crust are forever intriguing.
For the traditional salted cod recepies we have in southern Germany, you soak the cod for up to three days with several changes of water.
I love how he gives directions as if people are gonna really try to make the recipes I wouldn’t even know where to find salted cod
You can easily make salted cod