Weird, Hot Cereal "Panada" - 18th Century Cooking
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- Опубликовано: 11 сен 2024
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And now we have the answer to the question that has been plaguing us for YEARS. Namely, if Jon was stuck with only bread and water, would he still find a way to add nutmeg?
Lol’d
More nutmeg!!
Never have I heard of one so hooked on such a spice. Cinnamon, I would understand, but nutmeg...
He would add nutmeg to his own flogging.
@@penultimateh766 Well we know he adds nutmeg to his own vlogging, so that's not a far jump. :P
"IDK why mace and not nutmeg." ....that's got to be one of the most Townsends sentences I've ever heard.
Mace is cheaper. Maybe nutmeg was too expensive back then
Funny because mace and nutmeg both come from the same plant
LOL, he had this tone to his voice like he was hurt and offended at the same time. Love this guy!
I prefer cinnamon and brown sugar.
@@Elleoaqua Mace has a different flavor as well.
So it's a good hangover food then? I'm thinking that's why the tavern was serving buckets of the stuff in the morning lol
Because back in the day people were not wastful as they are today. Stale bread would be made into something else. 🥨🍞🥖🥯🥐🍞
Bread soup. Bread pudding. Panada. Bread crumbs. Croutons.
@@heidimisfeldt5685 The bread also tasted better back then.
The bread probably absorbed the heavy meads and ales sitting on the stomach I'm sure lol
@@wwaxwork you are very probably incorrect. Today's techniques are top notch, obviously you shouldn't compare proper bread with crappy packaged one for sandwiches.
Lol
Post-Soviet countries know this dish as tyurya. It is either sweet (milk, white bread, jam) or savory (rye bread, lots of greenery, onions and kwass (fermented beverage made of rye bread)
Haven't had Kvass in years, it's so good. Anyone unfamiliar, it's a delicious drink by itself, great summer sippin' drink, to me (USA) feels like a light, flavorful mead.
@@BeholdTheLeviathan Boris taught us well
Interesting. I'll look it up.
@@Your-Least-Favorite-Stranger ah, a fellow comrade
Yum!
When I was a young lad, growing up in the Shetland Isles, we had a dish called "saps" which was very similar. It was white bread soaked in hot milk and usually had some sugar added. I remember having it when I had mumps and had difficulty swallowing. Occasionally, we would have it because that was all we could afford.
Aw....thanks for sharing!
Milk toast is what my Grandma used to make.
We ate bread, mil, and sugar when we were out of cereal
Well we did something similar in Texas only we used rice instead of bread.
"When I was a young lad, growing up in the Shetland Isles" is a mic-drop opening to any proposition. You max out your street cred right away.
As a morning breakfast food in taverns, perhaps panada was a way for proprietors to use day old or stale bread and recoup some money from what would otherwise be wasted anyway?
Also to help the soaking up of libations from the night before
Same reason one makes bread pudding, so yeahp
@@vegasbattleborn1594 Yep! What else do you serve a room full traveling men with hangovers? And cheap, can't do better than that! : D
Bingo. You nailed it. In my opinion.
Thought the same thing. A lot of these recipes from back then seem to be written for situations where you've got a whole lot of something that's going to spoil if you don't use it soon. And that would be the main concern of people - cooking for businesses like taverns or just a private home - in the days before canning and refrigeration.
Bread = Pane (Italian) = Pan (Spanish)
Panada = Made of bread
Empanada = Into bread or bread wrapped
Pantry = Storage area for bread.
Panera: the era of chain stores featuring "artisan" bread
...we're being facetious, right?
Pan=bread da=give
Panda=bread that gives :D
Thanks for the etymology. I was gonna be an etymologist but life happened. I ended up raising 4 great kids instead. But now I'm writing the great American novel set in the 18th century. Must find a way to fit panada in. hmmm
My grandparents (in north England) used to call this sort of dish 'Pobbies' and it was also given to babies as their first food.
Maybe it's the same as pablum?
Also Northern England, our family used to call lumps of bread added to soup Pobs, which i always assumed stood for Piece Of Bread(s)
@@DoloresJNurss it could be as I assume pobbies is an informal derivative of something else.
@@DoloresJNurss
Yeah, I have read various ways different grains were made into baby food, for older babies. Always mushy, like oatmeal would be.
Even soft white rice with bean broth can be baby food, in Latin American countries.
Looks similar to what my mum made me and called pobbies. If you're talking about basically bread porridge. I've made it in the microwave several times as an adult, had it for breakfast at work a few weeks ago, just milk, ripped up bread and then golden syrup and put it in microwave. Not sure how authentic that is. Tasty tho.
we in the uk still make this and serve it with our sunday roast. we call it 'bread sauce' now. we stud the onion with cloves as well.
Interesting! I live hearing about foods from other countries.
yes, I was watching, thinking 'isn't this just bread sauce?'
Just what I was thinking too. Probably made with milk not water, and cream only for the Christmas turkey.
Still have it on Christmas day with the turkey, yummy.
I saw this on Anthony Bourdain when he was hunting deer in Scotland and their cook at the camp made the savory bread sauce with Grouse and Venison
I feel sorry for those whose fathers disappeared soon after they tried to go find a waterina skillet.
😂
Omg 🤣
Okay, I must be slow...
@@Fazeshyft re-listen from 2:00 on and you'll know. * smile *
Tales are still told around the evening fires by the old wise ones...
Jon looked so sad in the thumbnail I had to click to make sure he was ok.
He has a great head of hair hiding under the ugliest little jail hat
I first read it as "panda" and wondered what the heck you were going to be cooking this time.
You know even when cooking an Asian bear, he'd add nutmeg.
Talk about pandamonium, ammairite??
That's the way I read it also
@@lyllydd lol
It's all they're good for.
I remember my mother telling me that she used to eat this as a child in Northern Ireland in the 1940's. I've never heard anyone else mention it until now.
Growing up, when we were sick, my mom made something similar. Bread, cut up, in milk (warm or cold), with nutmeg, ginger and cinnamon and a touch of sugar. The bread would break down to almost pudding like.
Sounds really good & comforting. When I was ill as a kid it was plain arrowroot pudding to settle our stomachs, made with whole milk so not too bad, & once you'd started to perk up you might get a spoon of home made raspberry jam or honey in it.
My Mom did the same but with warm milk, butter and pepper with a little bit of salt.
My grand mother did the same thing when not feeling wel or even when she just didn't know what she wanted, though she didn't add anything, just a bowl of bread and milk. And of course milk (hot) toast was a thing for us. Good with salt and pepper
My mom would make something similar for Saturday morning breakfasts if she didn't have to work, though instead of bread she'd use rice. Overcook the rice just a little bit and it turns into something like porridge after you add the milk and stir it well.
@@r.l.royalljr.3905 we call that arroz con Leche (rice with milk) steep rice with cinnamon sticks, add evaporated milk and sugar.
I now have an odd urge to start a fire in my kitchen and cook in a bucket.
Me too! I think that is the funniest thing I’ve read in a while! I always dreamed of being a hobo and cooking beans in a shovel. Ever since I was a small child.
It's perfectly normal to feel that way after watching him cook.
@@radscientist when I first watched this channel I started baking bread all the time. Then things got busy and I stopped.
@@pattysherwood7091 Get back to it when you have the time again.
😂
This still shows up in modern kitchens. Meatloaf is often made with a panade of bread soaked in milk. And then there's the French onion panade. That's basically onion soup with the soup to bread ratio flipped. Sliced bread in a casserole doused with an onion soup and gratineed with cheese.
This reminds me of a "bread and butter soup" my Czech grandmother made, she'd add cinnamon and sugar, sometimes raisins. It was made with hot milk and white bread.
I'm part Czech, and also Slovak, from one grandmother, in my mixed Slavic ancestry. I didn't have that, but it sounds really good.
Almost sound like bread pudding, but it probably contained more milk and was eaten like a hot porridge. Good for all ages.
@@heidimisfeldt5685 My grandmother used to make dried bread it with butter & cocoa & cloves
Very similar memory, my grandmother is Moldovan, think it was closer to rice pudding, but still.
The Necromancer of Nutmeg is perplexed that a recipe does not include it.
I love this channel so much, because it's everything from delicious food to making a cabin and forging.
❤😎 Me too. I do love learning all kinds of the old ways.
I grew up in the 50s and 60s where Mom fed us “Milktoast” when we were sick. Toasted bread, usually homemade, buttered and cinnamon and warm milk. Sprinkle with sugar. Mmmm!
When I was a cook at a resort in Idaho, lo these many years ago, we used to make milk toast for a regular customer. An older gentleman. He liked his made from a slice of toasted bread placed in hot milk, with a poached egg on top.
@@mfenaughty Oh yes, Mom made that too, delicious!
This ☝️ This was breakfast or sometimes even dinner. I think it was a way to save money and give my mom a break.
Yes grew up in the same time. My grandma also called it milktoast.
We got toast and hot tea when we were sick. We never drank hot tea at any other time. Maybe why I don't like tea very much now.
My grandma's "American Women's Cook Book" has a recipe for it and it's just hot water or cream soaked into a soda or gram cracker and double boiled. It's located right next to Indian-Meal Gruel and Rice Jelly and they're all surprisingly good
You know what's even better? Getting a penthouse suit without having to give up my autonomy to a triad of autocratic dictators. 😂
@@tprime2702 Hate to break it to you but _The game was rigged from the start_
Howdy partner!
This channel makes me look forward to Mondays and Fridays
Agreed 💯
Looks like a good way to eat bread and butter with sore or missing teeth.
And to use bread going stale
It's be good for a babies first "solids" too.
What you said makes more sence than for someone who is actually sick. For the sick you need Bone broth, not cream. If you are allegic to milk and or cream, that could nearly kill you. I can't do cream and milk is not great for me either. Now goat milk, that might work, is easier to digest for everyone too.
@@wwaxwork Not if baby is allergic to cow's milk and or to gluten.
@@wwaxwork Best to go with rice for baby's first solids as they are more easily digested and less likely to have an allergic reation.
Can't believe how dedicated Jon is... he went out and got sick just for us, just for the thumbnail photo, to guarantee the authenticity of this meal for the sick! Incredible!
hilarious!
Reminds me a little bit of something I had at home growing up: a bowl of crumbed homemade bread with warm milk poured over. I still have that as a comfort food sometimes. It's so good.
I have to say, I’ve been running through your channel for a few days now; you are an absolute delight and pleasure to watch. Mixing two of my favorite things; cooking and history! This was the best find I’ve had on RUclips all year! Thank you for your work and please keep it up!
This channel is what I watch when I feel sick and want to get better.
In Germany and Austria we know this as Semmelmilch or Eingebrocktes (literally meaning something that is added in chunks). But we keep the bread in chunks and do not mash it. This is real soulfood after a bad day.
btw: nice thumbnail
In Sweden, around Lent and Shrove Tuesday, they eat a bun called semla. The top is cut off and it is filled with some almond paste and topped with whipped cream, after which the top is placed back on and sprinkled with powdered sugar. A traditional, and now probably a bit old-fashioned way of eating it, known as hetvägg (from the German for hot wedges or hot buns), is to put it in a bowl and pour hot milk around it.
@@fordhouse8b
💖😎 Sounds like a delicious desert to me, I would pour the milk into a cup though, probably make it a hot chocolate drink. That bun sounds soooo good.
In Northern Germany, it used to be called Brotsuppe. Also iexisted in both sweet version with milk and raisins and in a savory version.
Food for the sick, food for the poor, food for the well-to-do, of the backwoods and all in between.
This channel is food for the soul. Thank you, guys.
😎❤🌻🌻🌻🌻
Great channel to watch while quarantining at home with covid. This channel is quite literally, the best way to get away from all the stress and turmoil of life. Please keep making great content!!!
Not even a minute ago my heart was so sad because my Father is ill and this video just appeared in my timeline and the music started and what can I say, my heart felt better by a second! I love this timetravels with Mister Townsend so so much! 💖💖💖 It has a healing effect, that's for sure!
I hope your father recovers soon dear.
A grilled cheese sandwich extra butter with a creamy tomato soup, i just feast on those till i get better(Note: i eat like a madman when i get sick so that might be 5+ sandwiches). Always feel better within a day.
Listening to these recipes is absolutely fascinating, it always sounds like an elder explaining cooking rather than a chef.
Right there is the number one foods that if I eat them I get to have indigestion. This combination just kills me. I eat these things by themselves or together with other foods no problem. I make this for my wife sometimes but I stick with the soup and a ham sandwich
Townsend: There's many versions of this recipe this one is the best as it uses nutmeg 🤣
You better believe it
This is helpful for those of us who peruse old recipe books- I've run across recipes that require a panada (as an ingredient, with the assumption that the reader already knows what it is and how to make it) in a turn of the 20th century cookbooks in savory recipes.
Interesting. I'm recovering from diverticulitis and i couple of those recipes could actually work for me right now. I'm finally allowed to start having things like white bread, mash potatoes, and things like that. I'm going to try this.
Good luck! Let us know how you liked it (or not)
As a UC sufferer I completely agree that this is mild enough to eat without causing flare-ups. Get well soon!
In Italian cooking, a panade is bread soaked in milk and added to recipes using ground meat to keep it moist.
Not just in Italian cooking.
Huh... Sounds tasty!
I'm still a big fan of a can of Campbell's chicken noodle soup with some saltine crackers mixed in, a dash of garlic powder and cayenne pepper, served with a glass of orange Gatorade with a packet of orange Emergen-C mixed in. Kicks the butt of a cold in no time while clearing your sinuses. Less prep work than that Panada stuff, which is great if you have nobody to tend to you while you're sick.
I'll have to try out this Panada stuff, though! I love learning about and eating historical recipes we've all but forgotten.
I intend to name my first-born: Waterina Skillet.
How to guarantee your child hates you in one easy lesson…
😂
Reminds me of something from my childhood. My dad used to eat what he called, "milk toast" when he was feeling ill. It was something from his own childhood in the 1930s. It looked just like that.
As a Brit and a cook I find many of these recipes very interesting along with the way you go about cooking them . I was very lucky to grow up with much contact with my great great grandmother whom was born 1889 and was a cook housekeeper and lived till she was 94 , we weren’t allowed in the kitchen but we could watch if quiet , my Nan was a cook in her own hotel businesses over the years and my mum is a great cook even today at 82 . I still make suet puddings for my family both savoury and sweet . This recipe , the savoury in particular reminds me greatly of bread sauce made from scratch and eaten with turkey !
"I don't know why mace and not nutmeg..."
I've never seen Jon so furious
"I just...the option was there. They knew full well what they were doing, they had the nutmeg and dont tell me they didn't because I know they did, and they just... _didnt_ . I'm not angry, im just...frustrated. I expected more."
"I smell the nutmeg and it makes me think of sweet things." Us too, Jon. Us too.
absolutely.
Another great recipe and interesting bit of history. I've never heard of the savoury one before but the sweet one is very similar to something my mum used to make when us children were unwell. A bit simpler, though, it consisted of torn up pieces of bread into a bowl, hot milk poured over and sprinkled with sugar. It was also useful for a makeshift pud or snack, and is something I still enjoy occasionally when not feeling too good. The savoury one sounds good too. :)
My parents would give milk toast to their elders when they were sick. Very similar.
Easy to eat I'm sure for those with missing teeth
@monny287 My dad is 93 and he's a milk toast fan.
The production quality is absolutely amazing. I wish you would do a full length film.
Øllebrød is a Danish Viking-era beer and rye bread porridge served warm with cream. Can be cooked with spices and sweetened or savory seasoned. Sounds similar.
I just want to quickly say: Thank you very, very much for being such a positive influence on my life. Your work has inspired me for years now, and I look forward to your future presentations with both deep satisfaction, and vigorous excitement.
Godspeed, and good fortune, Townsends and crew!
"Panada" - sounds like a mythical kingdom from a Disney movie.
Great video Jon - you bring the 18th Century to us like no other!
Chicken noodle soup of course. It has what you need to continue the fight. Water, salts (electrolytes), fats, protein, sugars, and a little bit of solid food. Nothing better IMO.
That's the "panadea" my Italian grandma used to make! :D She made it with stale bread, chicken broth, eggs and cheese!
Seeing Jon without his cap is like meeting your teacher on the weekend. There's nothing wrong about it but....
JK super interesting video as always!!
Lol!! As a kid it, why was it so weird seeing Teacher at the store in regular clothes?
He looks kinda like Bryan Cranston
@@texastea5686 because as a little kid on average brain doesn't really recognize that the teachers aren't just puppets of the school. They know they are somewhere deep in the gray matter, but it doesn't make that connection till a little later on.
Bread soup! I made this today! I was as surprised as John. It was different... but good. I made it with whole wheat bread and half as much onion, though I finely diced the onions, and left them in, as they disappeared into nothing after 25 minutes in simmering water, and they do add a little nutrition. I also grated pepper directly into it, rather than using whole peppercorns, and used a lot of nutmeg. It was surprisingly addictive - I just kept ladling it into my mouth. It could be easily modified in any number of ways, but what a simple, extremely cheap recipe for someone wanting a tasty hot meal. A handful of oats... a leftover chicken carcass... All kinds of ways to prepare a meal costing less than a buck a serving, I bet, especially if you made the bread yourself. Thanks Townsends!
It sounds like the precursor of milk-toast. Which was used in the same way with a simpler preparation.
The version that you made seems very similar to bread sauce which is a traditional accompaniment to a Christmas dinner here in the U.K. My Dad also used to try to give me warm milk with chunks of bread in it when I was ill as a kid...I only tried it once and as I have never really enjoyed drinking milk, one sip was enough...but bread sauce is lovely.
The "Pan" in Panada makes me think of milk toast, which I was given as a child when I was sick.
Yes! I posted about my dad eating milk toast too.
Interesting how some of these recpies based on the same basic idea survive and are transmitted through different places and cultures. Today I learned that "milk toast" has been around for centuries in all sorts of variants.
Oh, wow!! I saw reenactors in Colonial Williamsburg a few years ago making the sweet version of panada, and also making corn pudding. It was so cool and smelled amazing!! Thanks for this video! Brought back nice memories of my time in Virginia.
Corn pudding sounds like the creamed corn my grandmother used to make. Corn souffle is the closest thing I have found.
I would literally never make this...
But I definitely wouldn't refuse it either.
Truer words were never spoken
😎 You would actually really love it, if that's all there wasto eat.
Funny how you're holding the cookbook looks like it's on fire. 5:50 🔥
Let us make a gif of it somehow
That's one hot cookbook!
I couldnt hold back tears from just looking at the thumbnail, im not even emotional, but seeing Jon sad and suffering cant keep anyone cool. I didnt cry watching Titanic, I didnt cry watching Forrest Gump, but this was too much.
I really liked the lighting in n this video, especially when he’s going thru the recipe before cooking.
This savoury version is so similar to bread sauce that we serve at Christmas
Came for the thumbnail, stayed for the food. For real though, that looks like an album cover for "Townsends: 18th Century Power Ballads Classics"
The sweet version is easier to imagine than the onion flavored kind but it totally looks like Cream of Wheat.
This was fascinating to come across. Panada and similar dishes are definitely a feature of traditional, old fashioned Italian home cooking - typically a food for the poor or the sick as you mention here. I even have seen a recipe for it in my Italian Academy of Cuisine cookbook. Wonderful video as usual, thank you.
For some reason I thought the title was how to cook “panda.” 🐼😂
I would have thought that if I actually read the title I see his video and click without reading title
Panda: savor the flavors and the aromas of the 18th century.
@@MrVovansim Panda Express we only serve the freshest
Me too!
me to. my dyslexia kicked in and i clicked out of curiosity to see if there was a run on panda meat as a curative in the 18th century
When my mom was feeling poorly, she would make a savory milk toast. She would toast some bread, butter it, break it up in pieces, heat the milk, pour it on the toast, add S&P,& a poached egg. I myself love the sweet kind sprinkled with cinnamon sugar.
My mother made the same dish. It was very good when I was sick, and if we asked nicely, she would make it for breakfast even when we weren't sick. I still make it for a special breakfast or if I'm under the weather.
My mother had us (when we were sick) eat a soft boiled egg cut up over a slice of bread torn up into very small pieces. The yolk was runny and we stirred it all together to coat the bread, and added a little salt. I still eat this when I’m not feeling well, but sometimes eat it when I’m not sick.
Grilled cheese samiches is what I like when Im sick, dont ask me why but its one of the only things I can keep down.
This is what in Serbia we call "popara" which means "steamed".
You tear your bread to small peaces, fry it in lard for a bit with stirring until almost every piece gains some light color, then season and add enough water to almost cover it.
Continue to simmer and stir to desired thickness.
In the end, you add some of Balkan-style feta like white salty cheese and mush it in.
Breakfast of champions, and you can only build up from there.
This reminds me of the "toast soup" in one of EmmyMade's videos. That was a Civil War hospital food. At least yours has flavor!
I grew up in the north of England in the 1960s and we were regularly given a breakfast of bread soaked in hot milk and sprinkled with sugar. It was called pobs and was a good way of using up stale bread. The savoury version you made is almost identical to the bread sauce which is traditionally eaten with xmas dinner in the UK.
on first glance I thought you were cooking Panda - dam clicked to see you pull that one off
Conservationists hate him - See how this 18th century man fed the sick with this one weird cereal!
In Northern Ireland, Panada, pronounced 'Pann-aye- da', is served with sugar and a full teaspoon on Mixed Spice... Plenty of butter and eat as a pudding to help the digestion and Patient. It's bloody delish!👏👏👏👏
Could have used this video on Saturday, when I was sick with Norovirus XD
I hope you are feeling better!
@@k8eekatt Thanks!
I make a southern cornbread dressing at holidays that starts with cornbread, to which sauteed vegetables, broth and seasonings are added. Once it's a savory mush, it's baked. Apart from the difference between wheat bread and cornbread, the concept strikes me as similar.
This eerily looks like that crab meat casserole you did a few weeks ago! 😂
I had almost forgotten about that! Lol!
Breadcrumbs, onion and peppercorns with buttter and cream makes what is now known in the UK as 'bread sauce' still a traditional accompaniment to goose or turkey at Christmas. I make it every year with the addition of cloves for flavour.
This video came right when I needed it.
This is easily one of my absolute favorite recipes I've learned from you. In fact I'm whipping some up right now as I'm under the weather. Thanks John, you make the world a better place
This is such a wholesome channel... talk about Panada for the soul. What's funny is that there are very few like "vegan food" and I am a practicing vegan and I couldn't care less, because it just is so nice watching these foods made... and its not even like I can't draw inspiration from a lot of these.
That's called POPARA (ПОПАРА) in Bulgarian and it's still a popular breakfast esp. for older generations or also when you're sick. There's are sweet and and savory versions too.
My favourite is the simplest: toasted (that's optional) bread cut into croutons and chunks of feta cheese in boiling water with a spoonful of butter, maybe a bit of milk and lots of pepper, salt and savory (Satureja hortensis).
I read "panda" and was momentarily excited and saddened.
The savoury version you made is a lot like bread sauce which is still very popular as part of winter roast dinners but is now usually flavoured with cloves and bay leaves as well as the nutmeg and peppercorns. It’s one of my favourite parts of a Christmas dinner.
I read this as panda, and was like nothing was off limits in the 18th century, and where did Jon get some. But this sounds much better!
That’s funny. 😂. For a second when I saw the thumbnail I thought the same lol.
IV had some tragic things happen to loved ones recently .. But your channel bring me comfort and really helps me. It is also very interesting , keep up the great work 🙂
"...might sit in your stomach _in a strange way."_
That's one way to put it....
I started collecting old cookbooks when I was a teen after finding an old cookbook from the Edwardian era that had Panada. "For the invalids and infirm" was the chapter title. It was a slice of bread (thin), buttered, placed in a saucer, warm milk poured over it. That was my first introduction to the fact that dietary "norms" change with time. And now..... don't ask how many cookbooks I have, and yes, I have made panada. (Mine has nutmeg and cinnamon added.) Thanks for the reminder to enjoy the simple (yet very delightful) things in life.
did they have thick work gloves in the time period? I can't seem to find any references to anything but fancy dress gloves
I don't believe so. Martial gauntlets, of course but gloves are a bit pricey for a working man of the time who would have likely just wrapped their hands in rags.
The Hannah Glass version sounds a lot like something my grandmother used to make us when we were sick.
Some dude gives kids panada for grape leaves 250+ years ago and their story is shared on RUclips today
I love watching your page. I have learned so much about history that was never taught and foods that i would love to try making. Its so relaxing to watch your shows.
Clicked so fast for video~
Panada or pancott are two actual Milanese dialect words. It was one of my late grandfather's favorite dinners. It is just beef or mixed beef and chicken stock, and stale michetta bread (a very light but crusty white bread). The bread is layered in a pot or saycepan, the stock is poured over it, then everything is brought to the boil. You serve it with a lot of freshly grated Grana Padano cheese. In the south pancotto is made with sturdier bread and vegetables soups.
You're so cute John ☺ ♡⚘
You know what I do when I’m feeling sick? I watch a Townsends video and I feel much better.
This is my COVID recovery channel. I watch all day and find gems like this. Thank you for all you do.
3:05 it's got mace instead of nutmeg.
"And I took that personally."
Great video as always !! Didn't know about how the dish but if you want a linguistic fun fact : an old and kind of slang-ish French expression "être dans la panade" (litt. to be in panada) means being in trouble, having money issue or living through a tough time...
It's interesting that you thought this wouldn't be appealing, because it's one of the few that are choose enough to things I'm familiar with to feel confident that I'd like it! I grew up with a very, very simple milk-based potato soup as well as "chipped beef on toast" which features a thick white gravy with toast that resembles this once it gets a little soggy. It's interesting that poor food often looks similar between nations and through the ages!
In French "panade", mostly used in a saying "on est dans la panade" wich could translate as "we're knee deep in panada"... Meaning we're in trouble ;) I love this saying.
Otherwise, panada is the cooking base for "quenelles" ; those are thick panada formed in balls or short bulky sausages and boiled or cooked in tomato sauce. Add mixed fish or chicken in the panada for more meaty quenelles. Add eggs for more firm quenelles. Add what you feel like eating, in fact !
Your videos are still great, a pleasure to watch.
Just a thank you! I first saw this video when my whole family, including me, was sick. I make bread most days and we often have stale leftovers. So now we have panada maybe once a week. It's a very tasty way to use up the bread - and probably the easiest way too.