Navy Captain Food in the 18th Century - Cheshire Pork Pie - Pork & Potatoes
HTML-код
- Опубликовано: 20 июн 2024
- Our Brand New Viewing Experience ➧ townsendsplus.com/ ➧➧
Retail Website ➧ www.townsends.us/ ➧➧
Help support the channel with Patreon ➧ / townsend ➧➧
Instagram ➧ townsends_official
I’m proud of John. He’s beating his crippling nutmeg addiction.
Nah, we're not addicted. We can stop whenever we want! ...
dont be proud. one can be glad for someone
I wonder if he goes to the same spice 12 Step program that Chef John goes to for Cayenne pepper?
@@zyxwut321 lmao 🤣
😂😂😂
My Grandfather was a US Navy Captain's personal assistant on the island of Bermuda during the Second World War. I think they actually had something like this once or twice as salt pork, fresh potatoes, and wheat flour were welcome change from the canned food the Navy tended to supply and the local foods which were basically all onions and seafood. Funny to think that salt pork would be considered a treat, but shows you how monotony is relative; what is dull to one person is going to be exotic to another. Also fun to think that a Captain in 1942 could be eating the same thing his counterpart in 1742 did.
I knew someone who grew up in Maine in the 1920's. He said lobster was poor folks food...
@@floydblandston108 Mind, in Missouri during the 1920s where my Grandfather grew up, lobster was definitely not cheap for anyone since it had to be shipped fast at high cost from the East Coast. Made his time in Bermuda all the more amusing since lobsters cost barely pennies while he was lucky if he got a tin of ham once a month. Came back from the war with some very complicated tastes. Thankfully, as a successful country lawyer, he could afford to buy lobster, pineapples, and other then exotic foods for the American Midwest.
@@genericpersonx333 - conversely, in 'downeast' New England, pork- in the form of smoked bacon, hocks, and salted fatback was used mostly as flavoring and grease in such local delicacies as clam (and corn) chowder, baked beans, and salt pork gravy. Land to grow grain- and the climate to do it- basically don't exist, which leaves you with pasture (milk and some meat), garden vegetables like potatoes, and the ocean. Oh, and apples- lots of apples! My Dad said he never saw a whole steak set out for dinner until he joined the U.S Army.
tradition is strong in the navy.
salt pork is actually really good tasting if you prepare it and cook it well (which wasn't always an option for men using it as provisions due to limits in resources and time but hey). Same for salt cod I've found. Both have a wealth of uses and recipes that are all really good, many of which are better than even their fresh alternatives.
John: "Imagine you have a barrel full of salt pork!"
Me: "OK..."
Your comment gave me a chuckle!
This recipie is excellent, I add thinly sliced yellow onions with each layer..the potatoes help take away the saltiness if you're worried about it. Blessings.
I was thinking carrots, but onions might be the better option.
Onions, garlic or carrots would be naturals! Edit: the main question is, in my mind, how well such things survive onboard a ship. Potatoes? Obviously. Carrots? They and turnips both should do well. Kraut saw use to battle scurvy. I’m not so certain about onions and garlic. Perhaps they got used up early in the journey.
@@dr.froghopper6711 Garlic! Now you're talkin
I agree. I was thinking that green-stuff, like parsley and green onions would be nice, as would some fresh or dried mushrooms.
I add the onions too. It gives it a great flavor.
I might never cook an actual 18th century recipe, but I'll be damned if I don't watch all of these videos... This is comfort content for me, and I appreciate it, considering there's a raging war at my doorstep.
please dont say damned so casually its a curse word
I love watching these as well, and I've actually made several of the recipes. The plum pudding is incredible. The ones I really want to try next are the collared pork belly and the sea pie.
Prayers!
@@giovannicorraliza4393 Get a life.
@@kck9742 that man does not eat pork. Idk why he on this video
"you don't need to add nutmeg" OK, what did you do to Jon? You look like him, you sound like him. I'm going to try this anyway.
Nutmeg is optional, but, of course, strongly recommended.
No nutmeg? Blink three times if you need help!
Maybe Mr. Dragoo is attempting to overthrow Jon’s channel using anti nutmeg propaganda.
He's a changeling! The Dominion is attacking RUclips!!!
I was just wondering if it hurt him any to say that you don't need to add it.
My grandmother made something similar to this with leftover roast beef; she added onions as well.
Ha, I was going to post that I would have added onions.
Hmmm. I have a chunk of left over roast. I've gotten 2 dinners out of it, grilled roast beef sandwiches with au jus and steak salad, and didn't know what to do with the last of it. Thank you for the idea!
With rising meat prices I'm trying to get them to stretch further.
As I saw this I was screaming in my head "THIS NEEDS AN ONION TOO!" But if it wasn't in this recipe, it wasn't in. Buuuuut, I'm a pork+potato fellow enough that I'll definitely try this more than once and try with/without.
I add onion to everything
I made this yesterday. Not bad, just a little bland. And the pork does get a little tough. I also made a smaller "tart" (with leftover dough) but diced everything, and added onions, mushrooms and some Thyme which helped it immensely. A fried egg over the top and a little hot sauce further improved it and made for a very nice breakfast! Thanks for the inspiration, Townsends!
im thinking il try with mushroom's sage and onions maybe some grated carrots
can I ask if it was too salty with the salt pork ?
The fried egg and hot sauce got me on board. We're getting close to a poor, sailors, eggs Benedict. I'm going to kick it around a bit.
Have you got the book Lobscouse and Spotted Dog?
"Imagine you have a barrel full of salt pork. How will you prepare it?"
I'd guess Jon is the only person on Earth who doesn't have to imagine.
The little salt meat buckets at my grocery store look so old lol
''The salted pork is particularly good''
-Pippin Took
It's not often I catch a Townsends video so fresh! Just wanted to say keep up the great work, my girlfriend and I enjoy your content!
Yep, always better to try out these videos before they get green around the edges like 17th Century salt pork 🤢
So fast the ships biscuits don't even have any maggots for extra flavor.
Gotta find me a girl that’s down with the Town(sends)
fresh out the oven!
The ingenuity of our ancestors never ceases to surprise me. Thanks for preserving this history.
And such a good thing to learn for camping, emergency supplies, power outages, etc.!
Necessity has always been the engine of creation.
Meat and Potato Pasties (rather than pies) are still very common in Bolton, England where I come from, one of the pasty shops was established in 1667 and still going today, the neighbouring town Wigan has theirs in Pies. A local delicacy in each place is too put the pie/pasty in a bread bun. They are called a Wigan Kabab and a Pasty Barm.
Just had a pasty from Ye Olde Pasty Shoppe today from my lunch! Queues were huge as always at lunch time, It was on Rate My Takeway's youtube channel a couple of months back as well. Such a small world, tbh I prefer carrs pasties if I'm honest.
Pasties are quite big here in northern Michigan as well and i love them. The best ones use turnip and rutabagga in them. Jon's pie looked great as well and probably tasted even better coming out of that clay oven. Hard to beat pork/potato/butter in a crust!
I miss living in Manchester area every day.
@@j.j.savalle4714 Love those northern Michigan pasties!
@@j.j.savalle4714 I drive 2hrs to Ironwood to buy a 6 month supply!!
You could add nutmeg, but you don’t need to…
*Mouth drops open*
Add some sliced onion and it would be fancy.
Don't forget the garlic, bell peppers and serranos. I mean it wouldn't be "authentic," but it'd taste good.
I can’t get enough of this channel. We all need to be taught history by people who are as enthusiastic as John and crew. I’ve always been a hands on learner, and seeing them cook and build like the people in olden days is almost as good has getting to be there with John and crew myself. Keep it up!
You had me at "pie". Then you had me more thoroughly at "pork".....
Aubrey - May I trouble you for the saltpork?
I love these episodes not only do you get awesome cooking ideas but you also get a great history lesson. I really enjoy this entire channel thank you Mr Townsend for sharing your passion and enthusiasm it's very inspiring 👍
Good to see you back, Jon. It wasn't snobbery that made a captain want to serve different dishes than his officers (and other guests) could see on their wardroom table. It was hospitality. The captain had a duty to make his entertainment something special. After all, a sailor's life was pretty bad at the best of times. A cabin invitation was one of the few bright spots in an officer's life at sea.
All ranks bought extra food on board. It wasn't only the officers. Officers ate better because they generally had class and style.
@@greenpedal370 And a good deal more money. Not to mention space for storage of more and better provisions. Plus. They typically hired a cook to cook for their mess. Ratings appointed a cook from among their mess to do the actual food preparation. The ship's "cook" didn't really cook. He steeped the salt meat to get some of the salt out and then boiled it. Turning the boiled ingredients into the final dish was the responsibility of the mess's cook. (Note that on stated days of the week, the ratings did not get meat. )
He stated this as being prepared for the captain, not entertaining guests.
@@BigSnipp The captain entertained one or more guests nearly every evening at dinner, partly to familiarize himself with his officers, and partly to get a more intimate understanding of what was going on with the ship and crew during dinner conversation. It was part of his job, and part of his role as an officer and a gentleman. Watch Master and Commander and you can see some of this at work.
@@Swindle1984 Better yet, READ the entire Aubrey-Maturin series.
This man is living the dream. Amen brother.
Hi from a snowy Syracuse NY everyone thank you for sharing your different parts of history and adventures my friend
Syracuse!!
We have snow in New Brunswick, Canada as well.
Snowing like crazy up here in Rochester too >.>
Snow showers in Maryland today.
Thanks for sharing this recipe with us Jon. Wish we knew about this years ago, we missed out on lots of wild hogs that were prepared with salt and we didn't know about boiling the meat to rid it of salt so we lost out on lots of good eating. Fred.
"Light along there with that pork pie, Killick!"
Thank you for posting again!!!
"You could go crazy and add nutmeg, but you don't need to"
I Am Concerned For John.
Thank you for making this wonderful episode !
Pour gelatin into the pie, let it go cold and you'll have something like a Melton Mowbray pork pie.
great suggestion.
That'd be like a gravy. I like it.
I stumbled upon this channel on a whim, but I cannot get enough of how eager you are to show us new recipes and ideas from the 18th century. So well done, I plan on watching everything from the beginning. Your content is terrific, thank you!
Great video Jon, that looked just absolutely amazing!!!!!
This channel is such a comfort! Just love this guy!
I have always enjoyed going to Williamsburg Virginia growing up and this channel brings me right there. I love the passion you put into your videos and the historical and educational demonstrations. I find I want to try some of the recipes you make just because in today's time we wind up eating the same things and it would be fun to try new things.
As it was well known at the time, all navy captains had a barrel each of Nutmeg with them.
What you do is soooo cool! Thanks for keeping this great history alive!
This channel is like a good book. I always find myself coming back. Fantastic content. 🙂
So so happy for this video! Need this much enjoyable break .
Looks great! Thank you for sharing this beautiful recipe!
You are always a delight to watch! In my opinion your channel on the 18th Century ranks the highest. Keep up the great work!
I recently discovered this channel and each episode is a joyful experience. Nice work, Townsends!
I really enjoy the videos. Thank you for all the hard work you do.
I tried out your Beef Pasty recipe a couple months ago. It was wonderful! Can't wait to try this too.
Slight variation for this recipe, make a mix of apple and potatoes slice instead of just potatoes. Apples goes well with pork.
Maybe have some apple sauce to dip each fork full in to?
The salty pork is particularly good!
The world needs more history lessons
This isn't a history lesson
@@GigaBoost define “history lesson”, because I disagree. This ancient recipe is history.
I love this channel and have been binging videos. Please keep it up I love learning about history and the editing is awesome.
You're amazing! Thank you very much for this great video :)
The recipe is great as always, but for some reason the music really stood out to me on this video! Beautiful and fits so well.
Thank you so much for your channel. I’ve truly enjoyed it over the last few years. It’s a delight. Cheers!
As always, such a wonderful video of traditional cooking.. Love these things.. the family not so much as I am always making them try my "creations" ! LOL
My friend, I can't tell you how much I enjoy your videos. They comfort me greatly :)
I stumbled upon these videos a few days ago. Already hooked.
I love these videos. They are so chill, and gave me really good vibes.
Also I know sometime I'll make these foods too.
c:
This is my new favorite channel on RUclips
Love your illuminating historical content bro
Subscribed immediately the moment I saw this. Fantastic series here.
You had me at "Salt"! (plus, I get notifications) Love this channel!
Townsend’s channel. Perfect to watch on a lunch break, Binge or fall asleep to. God man!
Thank you for your videos good Sir. They are helping me keep calm and interested while my wife goes through her chemo treatments. It gets boring sitting in the waiting room and your videos make it much more pleasant. Thank you.
Great video, and the recipe looks super interesting!
LOVE your work John! Keep it up!
I'd love to see the Soused Hog's Face and/or your thoughts on what they might have made the Galapagos Islands Dessert from in Master And Commander!
I have the recipe for that.
They made a cookbook based on every meal in the series. It's called "Lobscouse and Spotted Dog" by Anne Grossman and Lisa Thomas.
Fun to just read, but if you work through most of the recipes, you could gain a lot of old-timey cooking skills. The directions are very clear.
A Townsends episode without using nutmeg?!!?! Certainly a red-letter day. I'm pretty sure I saw him grating some into the clay when they were making the big oven. :D
Excellent video as always.
I've watched so much of these videos, I smile every time I hear "The Art of Cookery" cookbook.
💜Love your content❗️❗️❗️ Thank you for sharing 🙌
Ahhh my daily dose of goodness and love. Could make even a day saltier than salt pork sweet. Thank you, Townsends ♡
I love it! Keep up the great work!
Thank you for the quick salt pork tipp!!!
I just love this channel. There's something about primitive methods of cooking and eating that's really appetizing.
So glad you're still with us, John! Much love ❤️
Every time I see extra pie crust cut off. I am like “bake that and give it to meeeee!!” Lol
Love your videos. My kids and I are going to try and make this!
That pie would benefit from some dehydrated vegetables. Some dried carrot, or other root vegetable would probably be awesome in that pie. Rutabaga or turnip would be nice. Always hated rutabaga when i was a kid, but they are amazing in stews and pies.
I'm going to break this to you... rutabaga IS turnip, they're the same plant. it's just a different regional name.
@@ZakTheFallen Not exactly. Rutabagas have a different flavor, and heck, they even look different.
I did a quick google, and it turns out they are the same family, but are a different root vegetable.
Fascinating as always, thank you for making these wonderful videos!
Awesome channel glad I found it! Here in Newfoundland salt pork and salt beef are still very common with Sunday dinner. I think you’d definitely be interested in salt cod and pork scrunchions. We often make fish cakes from salt cod and potatoes fried with the scrunchions. Another good one is fish and brews, salt cod and hard tack mixed together with the fried scrunchions poured over top. Usually served with some blackstrap molasses. Cheers!
I'm amazed he rolls out the crust with only a couple of spots of flour on a blue coat. I'd be covered in it from the start.
Stay well, we need you doing your thing for another 50 years!
Amen!! 👍🙏
John, you make your crusts like I do- so thick that it takes a recipe for three to make a double crust pie. My Mother and Sister being of the 'no good crust can be too thin' school would weep and gnash their teeth at such work!
I've never thought of making a double (or triple for that matter) pie crust! Holy cow! I'm gonna do it for sure! Thanks for the idea, Floyd!!
@@wendynordstrom3487 - should I have said 'two crust' instead of double? : D
My crust-loving family was rather the opposite: half (or more!) of the reason for making a pie was to get the thick, flaky crust! So your thick crusts sound delightful!
@@floydblandston108 with way sounds delightful to me! 😁
What a great video!
Mr. Townsend has been using 18th century ovens for so long he no longer uses that wooden paddle and just puts a pie in a 400 degree oven bare handed!
Speed is your friend.
Looks really good may try that on a Sunday dinner , my daughter made us buy a canned ham , she made her own version of salt pork, using a pickle jar.
This might be a good way to use it , just need to scour your recipes for a sauce of some kind. Great post , thank you.
Love this John! Would love to see you eat more of that amazing food towards the end 😆 but hey! Amazing video! Reminds me of my dad making pork. Salted!
Townsend's is the best cooking show ever!
One of my favorite episodes.
"Imagine you have a barrel full of salt pork. How will you prepare it?"
Its salt pork. It doesnt have feelings or emotions. You dont have to prepare it for anything.
Bravo!! 😂
Doesn’t need nutmeg?! Are you alright? (Kidding! Love your channel. Thanks for all you and the crew do)
Completely fascinating video. Hell that food looked good.
You always make the most perfect looking vintage pies!!! Love your thick soft crust!
Looks fantastic!
Salted my pork a couple of weeks ago. Definitely trying this! May add onion like someone recommended below. Thanks Jon and Team!!!
I love that outdoor oven.
Great Pie John!
I love it. Thank you
I cooked this last night but the crew were muttering. I threw the ringleader overboard and gave the others 30 lashes...have to keep a tight ship.
Hi John, in England these days we make pork pies with hot water pastry. It’s more of a standing crust. I wonder if it came from the kind of recipe you made here. Anyway, keep up the good work. I’ve been watching for years and hope to continue to do so. :)
Tried the recipe, the gather yield bonus is so useful!
Yum~ This looks so hearty and delicious.
wow that looks really good, i love these types of recipes with preserved meat, idk why it just fascinates me. also i love salt pork, jerky, and aged sausage
I only recently found the channel a few days ago but I have been addicted lol
I say this every time!1!! I get hungry ever time I watch this vids!
Thanks
Sounds delicious!
A++ awesome vid.