It's literally better quality than 95% of TV shows and they do it without a budget in the millions. The whole atmosphere of the videos is just amazing.
If I end up living through the apocalypse, my survival strategy moving forward will basically be to find this guy and follow him. Hail John the Mild-mannered! Grater of nutmeg! Last bastion of humanity! Chief of the Homestead!
LOL LOL , I,M with you on that, but I too do out door or fire cooking, I be a baker and cook or a chef like my mom and dad. They both were bakers, pastry makers, and bread makers. I grew up in the kitchen, watching, helping, listening and now I do my self... I cook in fire pits, fire places, smokers, bbq,s and just hot coals and propane ovens, wood burning cook stoves.. Everybody who loves to eat tasty foods,, they all love my foods.. I use spices, wines, beer and such. I am getting hungry just talking about it. LOL LOL. I Have a recipe for baked beans that has seven types of beans. Very yummie. Keeps you coming back for more after every bowl.. It's a side dish at get togethers with family, but it's the first pot that is gone as well.. it effects everybody else the same way. You just can't get enough. LOL LOL 😆🤠🤠🤠🤠
In the Highlands, each family would have one or more “ceiste “, a big wooden box inside of which they would store their sacks of grain and other preserved foods, to keep out the critters and to keep some things from freezing. The ceiste was larger than a blanket box or dowry chest, large enough to store a year’s harvest of grain. Gotta put that barley somewhere.......
Hitting the like button before you've even watched the video because you know EVERY video produced by Jas. Townsend & Son is top-tier viewing and wholesomeness at it's best! 👍
Given this is the second winter there would have been a barn and a root cellar for food storage. The barn would have had cows and chickens. The fields would have been harvested, and there should have been hay for at least the milk cow. Of course this is the 21st century America and you had other things to do , but it's an awesome video and I really want to try this recipe but would it be acceptable to purchase barley?
@@covishen A *lot* of (probably the majority imo) of the people who follow Townsends and try the recipes buy everything we need for the recipes. Jon probably buys a lot of them as well.
Yes! that was an authentic leaky roof! Reminds me of the the episode he did on the poor where when it rained the family had to hide under the hay rick because they had NO roof on their cabin for want of nails! :(
@@noniefuss - think I'd be using some animal hide somewhere in that layer, specifically to prevent that problem! Grease it up really well and it'd be great! Or, if you had a lot of beeswax, treat big sheets of linen and lay that out in the roof layer. That would probably be cheaper, actually. Hide is too valuable.
@@lindatisue733 hi there, as a city slicker in Madrid I don't feel qualified to answer that sorry. I have been on some mushroom picking in the mountains here and I do get whatever herbs I know when I'm hikking but for real foraging I don't really know. All I can say is the variety of landscapes and climates in this country is astounding, from desert to alpine mountains and everything in-between, so there must be a huge range of potential foraging goodies. I'm actually interested now that you've mentioned it! Thanks for the comment and inspiration! Sweden if it's anything like Scotland (where I'm from originally) must have some excellent berries?
Hello neighbor. Here in Portugal we are also under the same "storm" but I live too close to the ocean to have snow... Only the freezing temperatures and no joy :(
@@inessantos2217 Ay I'm sorry to hear that. This time of year is difficult at the best of times and with the situation now it's so much worse. Let's hope this all blows over so we can get back to normal soon. I want to gorge myself on the Portuguese bacalao I've been hearing so much about. I was supposed to go on trip from Galicia to Faro last summer so you can imagine that I can't wait to visit.
@Lailandi adventures yep.. We'll be in lockdown again by Thursday so I suppose that some could is good to make us feel better indoors. Hope you enjoy that. I grew up between Galicia and Asturias as well hope you enjoy your trip still this year
My birthday was the 7th of January. My wife handed me a box on the 9th and said "I got this for your birthday, but misplaced it". Inside was the journal of Nicholas Cresswell. Thanks Jana (my wife) and thanks Townsends' for making it available.
I do this to some extent in a modern setting! During the warm growing season (which is long, seeing as I'm in Alabama) I can and dry and preserve and pickle everything possible, so that we can enjoy it during the winter. I do it more for the taste. A winter tomato just doesn't taste very good. So I make as many good things out of them (there's a bookshelf to hold the shelf-stable things, and a spot in the fridge for the meat preserves) as I can, and we feast when it's cold. I also HATE being cold, so winter and SAD can be rough. Opening the jar of roasted tomatoes that I remember making in August, when it was hot and the sun kissed me, can really help. The jars bring memories, and nourishment for my diminished soul, as well as for my cold body. Plus, I can go longer between grocery trips, and that means less interaction with humans and more time in my comfy pants and blankets!
Your description was so poetic! The preservation of flowers & herbs gives me much the same feeling- & there are so many ways! Not just salting (brine or dry salt) or drying- people can preserve stuff in sugar/ honey, oil/ butter, vinegar- there’s also smoking (one of the best, IMO- though I’m too povo to have a smoker... & I live in a tiny unit) - I am endlessly fascinated by the ingenuity of those who came before us...
This year I canned tomato sauce, a form of V8 juice and a tomato based mixture of onions, peppers, and celery to use as a soup or stew base. Right now I'm dehydrating celery, onions, green peppers, spinach and ginger to use as spices in meals. I'm in Texas and am prepared just in case we have another February ice storm like last year!
Once upon a time almost all clothing was custom made and fit, and that is why they look and feel comfy. They look rather nice, too, on fellas of all manner of shapes and sizes. Same goes with women's clothing.
"New" cook book found~ it was found in the attic of the Pownalborough Court House Museum. The court house was built in 1760. The engravings/images in the cookbook were done by Paul Revere...soooo cooool
@@goatkidmom No, not online. It was discovered in the Fall 2020 : It states Maj. Samuel Goodwin-Brook inside cover, Property of Abigail Goodwin/Charlestown, Engravings of how to truss and spit fowl by Paul Revere. Writer was Susannah Carter maybe titled The Frugal Housewife. It could have been first published in England, it states that this cookbook was published in the U.S. The Lincoln County News is our local paper. The Pownalborough Courthouse is a historic court house at 23 Courthouse Road in Dresden, Maine, USA. Built in the early 1760s, it was the first county courthouse for Lincoln County, which was established in 1760
I am so glad to see Ryan moving more into a cooking host role, I have felt for a long time that he has the skills and passion to be good at it! Congratulations Ryan!
April was called Starving Month. The supplies that were laid up to tide them over the winter were used up and the spring harvest of May was not yet in.
this doesn't make sense. if you ran out of supplies at the same time each year, you would just start prepping more. I also can't find any evidence to support it. where are you getting this information?
Countries like North Korea where governments turn a blind eye to self raised crops and hunted meats. The Northern and Chinese section along the border is freezing, in the -30 to 40 degrees Farenheit. If you don't have enough money or resources because of a poor year working on the market or have unexpected cold snaps it can easily tip you over the edge to death.
@@chriswright8114 It's a matter of being able to grow and preserve at least four to six months' worth of food ahead. The late Winter and early Spring are the time you find out if you have enough stored and/or can hunt enough to keep from starving in the cold. Little or nothing is growing then, and the young livestock are too young to butcher. Lenten fasting makes a virtue of a necessity. For an English perspective of the same situation, check out Tales from the Green Valley.
@@chriswright8114 dear WHEN THEIR IS NO STORE . And also during the great depression PEOPLE GREW A YEARS WORTH OF FOOD FOR THE HOUSE OR THEY WENT HUNGREY. PERIOD. But in early colony times or when you had your first winter.( or a bad crop year) food HAD TO BE RATION TO MAKE IT THRU THE YEAR. Oregon trail diary speak of running out of food all the time. especially the first year because of getting there late in the growing season and having to build the homestead at the same time. Also you could only grow WHAT SEED YOU BROUGHT WITH YOU.
This is definitely a treat that wouldn’t be eaten everyday, as it uses sugar that is needed for tea. It was probably a good morale booster during the hard winters.
Just being silly here, even if it's true... Stevia wouldn't be historically accurate, but it is easily dried and works well enough for tea, assuming you're not a true tea snob.
Next time I ask one of the kids to get me ice water and they give me that 'look'... I'm gonna hand them a hand axe and a bucket and be like, "No, not from the fridge...from the creek." I'll bet it will cease to be an issue after a couple trips.😁
Your B roll cinematography is off the charts great guys. I have been around since the fried chicken episode and it's been amazing seeing you guys improve your quality. You can tell you love this channel.
It is an increasing possibility that these instructional videos may become more relevant in the average person's life. Thank you for the trove of information you consistently provide!
@@SongbirdAlom It's funny you mention that. Up here in Canada we have a gum called Thrills that's flavoured with rose water. The motto is literally "It still tastes like soap!".
It isn't dissimilar to Rice Pudding. Brit here, my Mum always used to make one similar to this including the nutmeg and she always added a slice of orange peel to it. Interesting to see this with Barley, very nutritious and warming.
I don't know which was nicer Jon, the look of the food or watching you guys prepare and then enjoy it. Thanks Townsends team for all of your wonderful content. This was once again wonderful!
My fist thought when you started cooking was "This kinda looks like rice-puddin, just with barley". I really imagine this dish to be very good, and probably a joy on cold winter evenings. Thanks for sharing!
You should try it! I haven't had this particular dish, of course, but I have occasionally used barley as a more nutrient dense/slow carb alternative to rice and it's actually very tasty. Nutty and flavourful, with a pleasant, firm texture.
@@raraavis7782 OH that sounds lovely! I think I only ate barley with salat so far, and I think in some type of joghurt. But it's always nice to try new things out!
"Fun" fact: more people died in February/March if they had no animals to slaughter because food storage ran out or had loss, and nothing was growing yet of any substance.
@@happy_mask_salesman "Fun" fact: For each thing "everyone knows" by the time they're an adult, each day there are around 10,000 people in the US alone learning about it for the first time. Also, the above comment isn't even really a common fact. xkcd.com/1053/
@@suzannehartmann946 Absolutely! I recommend the BBC Farm series if you haven't seen them (they cover 1600's to early 1900's). I think the first one is called Tales From Green Valley.
Simple, filling and tasty. My mouth is watering! (My little dog always knows when I am thinking about food. She came an sat down with an expectant look on her face while I watched this)
I love how youtube has transformed media, like I love how I can throw this up on my tv and pretend that there is a history channel that would actually show something this good!
@@farnorthhomested844 Usually by having a device connected to your TV that is also connected to the Internet. Some examples would be a Roku box, a fire stick or Apple TV. There is also a Google Chromecast that plays what is on your phone on the TV. The others have RUclips apps similar to your phone. If you have a smart TV that already hasRoku or some such similar device built in it may already have a RUclips app. Also some game systems that connect to the Internet like an Xbox One or PlayStation 4 also have RUclips apps built in.
Whenever I turn on the TV or visit social media it´s always "buy this!", "you are missing out on gossip" and "people are bashing each others heads in over some random ideology" - this is one of the few channels that helps me get my sh*t together and relax a bit. Also as a historian (I specialize in ancient greece/rome though) I can say, you are doing a great job teaching me about a time period that I wasn´t interested in previously so that really speaks to the quality of your content! :D Thank you guys from the bottom of my heart
Would like to try this with oatmeal. I was raised with putting brown sugar, cinnamon, butter, raisins and canned milk in cooked oatmeal with buttered toast on side. Still to this day it's a comfort food.
"The only store you've got is to go out into the woods and go hunting, and that works but it's very difficult to survive that way." Tell me about it. I was hunting whenever I had the chance between mid October and the last day of December with either a modern muzzleloader or modern rifle. I only ever got 1 shot, and I missed it. The best I had been able to do since September is about half a dozen squirrels and 3 or 4 fish. Don't depend on hunting alone for survival. Learn to grow a garden or raise livestock.
And even if you’re an amazing shot with tons of game around, rabbit starvation (malnutrition from lack of fat, even though you’re eating lots of lean protein) is a serious problem.
Do take into account that the fauna used to be a lot bigger than it is now. We've expanded our infastructure and hunted most of it down to a miniscule level, so even while we have modern arms today that makes the act of killing a lot easier, finding the prey in the first place is a lot harder. Same goes for fishing. We've practically emptied the ocean with our trawlers
With some species, it is true that we have reduced numbers. However, other species are thriving. We have more whitetail deer in America now than we have ever had. Squirrels are almost as common in some urban places as people are. We have more wild hogs than the environment can sustain. The idea that there is not any game to be killed in not true unless you live in the middle of a big city. Even then, there are some animals around, just not the ones that are commonly hunted for food.
Nathan Pumphrey, agree, around here there’s much on the hoof for trapping and hunting. Not likely to have shortages. Also local farmers sell directly and donate much.
I do wonder how much the difference in hunting culture has changed things. Sitting and waiting much more than stalking and tracking, going for single species rather than hunting what you can find, the much greater pickiness in terms of species eaten, etc.
I LOVE this channel. You know how when you find something you like and they have a backlog of videos and you have to binge watch them all? That's what I am doing with this channel !
Orange flower water is a bit different. Tastes most like what baby aspirin used to taste like. I think itd help a custard but its a weird ingredient, almost all aromatic with little taste until you add too much then it overwhelms the dish. It is delicious in a ramos gin fizz
My great grandmother came to South Dakota as a child. They homesteaded on the Great Plains, where winters can get harsh. Unless you're living in the Missouri River Valley there are few trees for firewood. So they'd use corn cobs and cow pies for fuel. Imagine cooking these gorgeous meals in a burning heap of cow crap!
Unless you have animals that are birthing little ones in this weather! I had to put the goats in a metal storage building to keep them out of the wind and ice, but the brats destroyed everything they could in the building. Heard that we may have these storms here in Texas for several winters.
@@monicaluketich3106 everything is beautiful, sounds like youre focusing on the negative. How about the new born animals thats a positive? Happiness is a choice, thank god for everything we have.
@@aresjerry I use to be an optimist, but I got older and learned that, yes it is pretty, until you have to go out in it to feed the animals, you fall on the ice or the beautiful young goats get sick and die, making my heart ache. (I lost 4 babies and a mother) Try being 65 years old, running a ranch by yourself and you get a 100 year storm and cold weather. I am a realist now.
I love watching this sort of thing to remind me to be grateful of what I have and the technological progress that makes it possible. Its also a little scary to think just how precarious our modern standard of living is and how dependent upon energy generation we are. Never a bad idea to learn how to do more with less!
First video of the year, and such striking sound and camera work! It felt as if we were walking that snowy trail with Jon, and standing across from Ryan while he cooked. Excellent editing, information, and presentation - quite looking forward to trying this dish! Always a pleasure to visit the Cabin, our favorite frontier neighbors.
I have recently come upon your videos, and at the age of 53, I'm falling in love with history! I especially enjoy the cooking videos, and can't wait to research recipes and try them. Thank you all for what you're doing!
i just found your channel and I can't get enough of it. This is great. I love learning about history and you guys take it to the next level. Thanks so much for the video's.
I love orange flower or blossom water, also violet, rose and lavender. (Might not be a rough and tumble persons, choice out in the wilderness, but to “in townies” that were well to do, Some,enjoyed these flavored waters., tea, light cookies, ice cream and frosting and candies ....So, anybody who is interested,Google it and experiment, (it is such fun, but remember,organic no pesticide treated blooms or bark etc!)😁
I was surprised our "chef" didn't know what eau de fleur d'orange (orange flower water) was or why it was used. It's extremely common in French cooking to use flavored waters like this, specifically in desserts, like the pudding he chose, to add flavor and uniqueness to the dish. You can and will taste the difference if you omit the key ingredient. It's like omitting the vanilla from the cookie recipe.
Spending a lot of time outside this winter, I appreciate how tough our ancestors had to be and it is a mild winter. In Sweden one can still forage some rose hips, crab apples and dandelion, but not enough calories to stay alive. What can you forage now where you live?
Same here in Michigan, some roots, pine needles and bark, but it really isn't a good time of year for foraging. We have to preserve and store our foods for winter still.
plus remember they were going through a cold period around the 18th century, it was a lot colder than it had been for their ancestors a few centuries prior. all those fairytales about wolves coming to the door, that was *happening*
@@KairuHakubi i love Sir Terry Pratchett's passion for turning historical facts to fictional jokes. "When wolves came to Ankh-Morpork... And we hadn't seen meat for months"
Pine/Spruce bits and sap, sparse mushrooms, any remaining rowan berries and hawthornes, rosehips, ghost apples (frozen on the tree, half-fermenting), juniper, borage, chickweed, uhhhhhhh...honestly, most other stuff tends to be picked apart by birds, come January.
Apparently I was eating historically without realizing lol. I love this custard! It's so versatile and a great base for both a complete savory meal or a sweet filling dessert.
The common food in my house lead me to this channel years ago. I looked up an ingredient (barm) for a certain bread that I couldn't find locally, and found the recipe on this channel. I'm hooked!!
Thank you all for the hard work that each and everyone one of the Townsends team puts into making these videos. We appreciate you more than you could ever know.
Great way to start the new year, Jon. Thanks for another great recipe! Might be nice to see a video on root cellars and smoke houses if you haven't already done them.
It is truly fascinating to see how things are like in a frontier log cabin for purposes of cooking, baking and eating. Wow! The hot food is so important for eating each day to help keep warm. I thought I saw some moisture dripping from the ceiling inside the cabin. I thought "Oh no! Is the roof leaking in there? I bet that makes it cold!" Such a crying shame after all that work to get the roof on there in time for the winter. I know if I had helped to build that cabin, I'd be crying! Ryan did a great job, and I'd love to cook with him! Too bad y'all couldn't have baked up some butter biscuits or whipped up some sourdough bread.
You'd want a shed full of corn and you might end up eating a lot of hominy, grits and parched corn as well as corn bread. You'd need a lot of dried food. That includes things like dried green beans that you might not think of drying in the present. Somehow or other you'd want a smoke house for curing pork. You might have a cellar and you might have an attic for storing food.
Well, when your food options are REALLY limited to just your produce/grain stores, what your animals produce and whatever you hunt/fish... picking fresh fruit and berries (anything sweet!) must be like tasting the nectar of the gods LOL I can't imagine how wonderful a simple fresh apple tastes after a long winter.
Wow I love everything about this video! The history before the recipe, Ryan doing some cooking, Brandon joining in, the discussion while you all tasted it! Great video guys! Is this the new format? I loved it!
There isn't a lot of wilderness anymore, but a lot depends on how things shake out. Were I thirty years younger I would love to have a place in the country with a stable water supply and an off-grid power supply. As things stand today, living in a city is my best available option. My roommate and I need transportation and medical care you can't get consistently in a small town or more rural area, so we are here.
@@DIVeltro Understandable. If you can make a go of it and sustain yourself in the country or 'burbs, you will be better off. The reason I'm where I am is medical care. Even so, I'm setting up some garden space indoors and staying close to home as well as I can.
Great video as always guys. As someone who cans and dehydrates (our modern no refrigeration storage methods) I appreciate info on preservation during the time period.
I came into contact with these videos, when resarching for my book, about soldier food from the 1700 hundreds, and after the book was complet, i simply moved on with the vids, eating out of a caserole and enjoying mr. Townsend accompany my meals. Also a dear retreat during my uptearing divorce. Thank You! / Henke P.S the onion pie with eggs was super fine, indeed!
Congratulations on finishing your book, that's quite an accomplishment! Agreed, Townsends is treasured font of information for history, recipes, and charming cooking company. Cheers! :)
@@itinerantbabbs1284 Well, i think you are allowed to cheat with a modern day side of tomato ketchup! 😜 I mean, even themself leave out certain ingredients, that modern day palates dislike! 😊
My Grandfather born late 1800's said they ate corn mush for breakfast and cornbread with dill and pork rinds for dinner for months. On Sundays they would get a dish out of the crocks of whatever was pickled. They pickled onions, watermelon rinds, pickles, beets. Dill was their spice because it hung from rafters. Salt, sugar, pepper all ran out!
![NOSFERATU - Official Teaser Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/b59rxDB_JRg/mqdefault.jpg)
Welcome to the first video of 2021!
I have been waiting so long for this
Woohoo!
I love your videos
Happy New Year Jon and Co. ! Looks delicious; I noticed a few leaks in the roof! Hopefully you can get that patched ASAP!
This is what I most wanted to learn about - surviving the winter.
The way Ryan looked up and grinned as he said "nutmeg" while reading the recipe made me lol
We know who all that nutmeg was for.
And a pound of melted butter!❤👍
Nutmeg and butter! That's all you need
Got to show appreciation towards your camera team. The cinematography always compliments the beautiful scenery.
Agree!!
The music is perfect also.
The overall qualitiy is top tier :)
It's literally better quality than 95% of TV shows and they do it without a budget in the millions. The whole atmosphere of the videos is just amazing.
@@DudokX Totally agree with that. Grew up with shows on The Discovery Channel and Nat Geo. This is better!
I like when he was reading the ingredients.
"...a pound of melted butter. A pound of melted butter!?" :D
Just think of how many chickens you would have to milk to keep that much butter on hand! ;)
@@stevethecountrycook1227 I'm sure an ostrich or two would get you the amount you need rather quickly
fats were a SUPER important source of calories
@@emanonfox1709 true
Well back in the day if you have butter you use butter. :D
If I end up living through the apocalypse, my survival strategy moving forward will basically be to find this guy and follow him. Hail John the Mild-mannered! Grater of nutmeg! Last bastion of humanity! Chief of the Homestead!
I can see it now: everyone is living in a Mad Max-esque hellscape, and all of us Townsends fans are just rebuilding 1700s society.
@@chrism1518 using nutmeg as currency
Come to Christ, He delivers.
And first recorded Doomsday Prepper.
LOL LOL , I,M with you on that, but I too do out door or fire cooking, I be a baker and cook or a chef like my mom and dad.
They both were bakers, pastry makers, and bread makers.
I grew up in the kitchen, watching, helping, listening and now I do my self...
I cook in fire pits, fire places, smokers, bbq,s and just hot coals and propane ovens, wood burning cook stoves..
Everybody who loves to eat tasty foods,, they all love my foods..
I use spices, wines, beer and such.
I am getting hungry just talking about it. LOL LOL.
I Have a recipe for baked beans that has seven types of beans.
Very yummie. Keeps you coming back for more after every bowl..
It's a side dish at get togethers with family, but it's the first pot that is gone as well.. it effects everybody else the same way. You just can't get enough.
LOL LOL 😆🤠🤠🤠🤠
"We brought Brandon in so he can try this out"
Is he not usually allowed indoors?
LOL
Brandon's the simpleton that's forced to sleep in the basement.
Don't look at me like that, it's all about staying true to the era!
🤣
😊
he crawls into the bread oven at the end of the day to stay warm
"Three months"
*laughs in Scandinavian*
Finnish?
@@darthaino9979 Scandinavian, not Nordic. Finland isn't a Scandinavian country.
you could also laugh in new england
Nods in Floridian
Hå hå hå hå hå!
In the Highlands, each family would have one or more “ceiste “, a big wooden box inside of which they would store their sacks of grain and other preserved foods, to keep out the critters and to keep some things from freezing. The ceiste was larger than a blanket box or dowry chest, large enough to store a year’s harvest of grain. Gotta put that barley somewhere.......
I use a 50 gallon plastic barrel. Modern equivalent of ceiste. One holds just about a year's worth of grain/legumes.
Hitting the like button before you've even watched the video because you know EVERY video produced by Jas. Townsend & Son is top-tier viewing and wholesomeness at it's best! 👍
I absolutely do this.
Given this is the second winter there would have been a barn and a root cellar for food storage. The barn would have had cows and chickens. The fields would have been harvested, and there should have been hay for at least the milk cow. Of course this is the 21st century America and you had other things to do , but it's an awesome video and I really want to try this recipe but would it be acceptable to purchase barley?
I hit that like button before if radio start to play every time
@@covishen The barley does look like pearl barley, so why not?
@@covishen A *lot* of (probably the majority imo) of the people who follow Townsends and try the recipes buy everything we need for the recipes. Jon probably buys a lot of them as well.
Just went to bed. Started watching Townsends. BIG MISTAKE. Now Im hungry when I should be going to sleep.
Thanks for that, made me chuckle.
And hungry.
Ditto... I'm heading for the cheese!!! 🤣🤣🤣
You should see this while eating
Hate it when that happens...lol
Love seeing the authenticity of the water dripping in through the roof.
Yes! that was an authentic leaky roof! Reminds me of the the episode he did on the poor where when it rained the family had to hide under the hay rick because they had NO roof on their cabin for want of nails! :(
I thought the same thing. No sneaky plastic tarp on THAT roof!
I kept thinking I was seeing things and then realized it was actually leaking lol
@@noniefuss - think I'd be using some animal hide somewhere in that layer, specifically to prevent that problem!
Grease it up really well and it'd be great!
Or, if you had a lot of beeswax, treat big sheets of linen and lay that out in the roof layer. That would probably be cheaper, actually. Hide is too valuable.
The roof is giant wide strips of bark.
Reminds me of Little House in The Big Woods where Laura Ingalls Wilder describes in detail all the things her family prepared and stored for winter.
I loved the TV show in the 70s and 80s
Sitting with a Townsends inspired meat pie when it's snowing outside here in Spain. Bliss. Thank you for your work! All hail the nutmeg!
Stockholm snowed most of the day, but it turned to rain around 18:00.
If you had to, what could you forage to eat now in your part of Spain?
@@lindatisue733 hi there, as a city slicker in Madrid I don't feel qualified to answer that sorry. I have been on some mushroom picking in the mountains here and I do get whatever herbs I know when I'm hikking but for real foraging I don't really know. All I can say is the variety of landscapes and climates in this country is astounding, from desert to alpine mountains and everything in-between, so there must be a huge range of potential foraging goodies. I'm actually interested now that you've mentioned it! Thanks for the comment and inspiration! Sweden if it's anything like Scotland (where I'm from originally) must have some excellent berries?
Hello neighbor. Here in Portugal we are also under the same "storm" but I live too close to the ocean to have snow... Only the freezing temperatures and no joy :(
@@inessantos2217 Ay I'm sorry to hear that. This time of year is difficult at the best of times and with the situation now it's so much worse. Let's hope this all blows over so we can get back to normal soon. I want to gorge myself on the Portuguese bacalao I've been hearing so much about. I was supposed to go on trip from Galicia to Faro last summer so you can imagine that I can't wait to visit.
@Lailandi adventures yep.. We'll be in lockdown again by Thursday so I suppose that some could is good to make us feel better indoors. Hope you enjoy that. I grew up between Galicia and Asturias as well hope you enjoy your trip still this year
Sitting with a warm bowl of soup right now indeed makes me feel fortunate!
Mmm yes, im eating leftover Mexican chicken soup (caldo de pollo) 🥰
Just finished bedtime cereal
@@demonprinces17 aw... I love having a bowl before bedtime every once in a while 🙌
After working outside all day coming in to a warm home and eating a hot soup and then a hot shower best end to a cold day
My birthday was the 7th of January. My wife handed me a box on the 9th and said "I got this for your birthday, but misplaced it". Inside was the journal of Nicholas Cresswell. Thanks Jana (my wife) and thanks Townsends' for making it available.
I need to check out their books.
Oh, yes! Got that one ! So amazing to hear it/read it in that first person !
Love that look in his eyes when he reads "nutmeg".
I do this to some extent in a modern setting! During the warm growing season (which is long, seeing as I'm in Alabama) I can and dry and preserve and pickle everything possible, so that we can enjoy it during the winter. I do it more for the taste. A winter tomato just doesn't taste very good. So I make as many good things out of them (there's a bookshelf to hold the shelf-stable things, and a spot in the fridge for the meat preserves) as I can, and we feast when it's cold. I also HATE being cold, so winter and SAD can be rough. Opening the jar of roasted tomatoes that I remember making in August, when it was hot and the sun kissed me, can really help. The jars bring memories, and nourishment for my diminished soul, as well as for my cold body.
Plus, I can go longer between grocery trips, and that means less interaction with humans and more time in my comfy pants and blankets!
Your description was so poetic!
The preservation of flowers & herbs gives me much the same feeling- & there are so many ways! Not just salting (brine or dry salt) or drying- people can preserve stuff in sugar/ honey, oil/ butter, vinegar- there’s also smoking (one of the best, IMO- though I’m too povo to have a smoker... & I live in a tiny unit) - I am endlessly fascinated by the ingenuity of those who came before us...
Your in Alabama and talking about cold? I'm from Maine
@@Perdoct I grew up in Ohio. Moved here to be warm. Still gets close to Ohio temps.
@@Perdoct Yeah. That's the way I feel about people from Maine complaining about the heat.
This year I canned tomato sauce, a form of V8 juice and a tomato based mixture of onions, peppers, and celery to use as a soup or stew base. Right now I'm dehydrating celery, onions, green peppers, spinach and ginger to use as spices in meals. I'm in Texas and am prepared just in case we have another February ice storm like last year!
I am AMAZED that putting the dish in the oven, on the trivet, using the paddle, did not go terribly wrong! I was holding my breath!
as a larger man myself, Ryan's clothes look so comfortable, especially for being time period pieces!
I really love his style of glasses
As a MST3K fan myself, I especially adore your profile pic.
I think they’re custom, which helps a lot with comfort.
@@daniellecolbeck1983 I concur! Hikeeba!
Once upon a time almost all clothing was custom made and fit, and that is why they look and feel comfy. They look rather nice, too, on fellas of all manner of shapes and sizes. Same goes with women's clothing.
"New" cook book found~ it was found in the attic of the Pownalborough Court House Museum. The court house was built in 1760. The engravings/images in the cookbook were done by Paul Revere...soooo cooool
Wow! Is it available online yet?
@@goatkidmom No, not online. It was discovered in the Fall 2020 : It states Maj. Samuel Goodwin-Brook inside cover, Property of Abigail Goodwin/Charlestown, Engravings of how to truss and spit fowl by Paul Revere. Writer was Susannah Carter maybe titled The Frugal Housewife. It could have been first published in England, it states that this cookbook was published in the U.S. The Lincoln County News is our local paper. The Pownalborough Courthouse is a historic court house at 23 Courthouse Road in Dresden, Maine, USA. Built in the early 1760s, it was the first county courthouse for Lincoln County, which was established in 1760
No way!!! That's so awesome 😍
@@isaiahsmith7123 I agree :)
Yay for good news! This made my day. Thanks for this. Can't wait to see some of the recipes recreated on Townsends!
I am so glad to see Ryan moving more into a cooking host role, I have felt for a long time that he has the skills and passion to be good at it!
Congratulations Ryan!
@@ControversialOpinion luckily your opinion doesn't matter.
Agreed! Ryan is an excellent co-host, and it is always a delight to see him on camera with Jon. All of the Townsends Team are truly fantastic.
I'll say this again, Ryan to Townsends is like Anthony to Linus Media Group: lovable and deserving of more screentime!
Never trust a skinny cook. Ryan knows how to cook and is worth his weight in pineapples.
April was called Starving Month. The supplies that were laid up to tide them over the winter were used up and the spring harvest of May was not yet in.
this doesn't make sense. if you ran out of supplies at the same time each year, you would just start prepping more. I also can't find any evidence to support it. where are you getting this information?
Countries like North Korea where governments turn a blind eye to self raised crops and hunted meats. The Northern and Chinese section along the border is freezing, in the -30 to 40 degrees Farenheit. If you don't have enough money or resources because of a poor year working on the market or have unexpected cold snaps it can easily tip you over the edge to death.
@@chriswright8114 It's a matter of being able to grow and preserve at least four to six months' worth of food ahead. The late Winter and early Spring are the time you find out if you have enough stored and/or can hunt enough to keep from starving in the cold. Little or nothing is growing then, and the young livestock are too young to butcher. Lenten fasting makes a virtue of a necessity. For an English perspective of the same situation, check out Tales from the Green Valley.
My grandmothers told me about that.
@@chriswright8114 dear WHEN THEIR IS NO STORE . And also during the great depression PEOPLE GREW A YEARS WORTH OF FOOD FOR THE HOUSE OR THEY WENT HUNGREY. PERIOD.
But in early colony times or when you had your first winter.( or a bad crop year) food HAD TO BE RATION TO MAKE IT THRU THE YEAR. Oregon trail diary speak of running out of food all the time.
especially the first year because of getting there late in the growing season and having to build the homestead at the same time. Also you could only grow WHAT SEED YOU BROUGHT WITH YOU.
This is definitely a treat that wouldn’t be eaten everyday, as it uses sugar that is needed for tea. It was probably a good morale booster during the hard winters.
I wonder if maple syrup would sweeten it nicely in very early spring.
Just being silly here, even if it's true... Stevia wouldn't be historically accurate, but it is easily dried and works well enough for tea, assuming you're not a true tea snob.
We preferred our tea made with ocean water.
Next time I ask one of the kids to get me ice water and they give me that 'look'... I'm gonna hand them a hand axe and a bucket and be like, "No, not from the fridge...from the creek." I'll bet it will cease to be an issue after a couple trips.😁
Happy Monday everyone! Here's to a Townsend's filled 2021!
I totally agree! Happy Monday to one and all!
The thought of that fills me with warmth, hope and happiness! Three cheers for the Townsend's! 🌟
Yes please!
Now it’s October and this channel has been great!
Your B roll cinematography is off the charts great guys. I have been around since the fried chicken episode and it's been amazing seeing you guys improve your quality. You can tell you love this channel.
3:30 I love his reaction when he reads a pound of melted butter.
He gave that look of do you think I have cattle?
In the Caribbean if a hefty guy is cooking you know the food is gonna be da bomb.
Never trust a skinny cook...
It is an increasing possibility that these instructional videos may become more relevant in the average person's life. Thank you for the trove of information you consistently provide!
Was thinking how apropos this video is right now. Been doing some pantry cooking myself.
I think we can all learn about doing things the old fashioned way. I fear we may have to be in survival mode soon
After last years scheme, these ways have renewed relevance. Also the philosophies of that time.
When history reminds us of what we should pay attention to for the future. I completely love your videos!
When he set out that triangle to cook that delicious concoction... my heart and tastebuds sang. ☺
I like the mutual respect and how nobody is talking over each other
No orange flower water?!
*Screams in Neapolitan*
I'm joining in Danish. How can one not like rose or orange blossom water in a sweet dish with milk?
@@natviolen4021 sadly here in America, flower flavors aren’t that popular. People think it’s “soapy.” 🙄
I love rose and orange flower water, though.
Yes, orange flower water lover here, also
@@SongbirdAlom It's funny you mention that. Up here in Canada we have a gum called Thrills that's flavoured with rose water. The motto is literally "It still tastes like soap!".
@@SongbirdAlom A nice alternative could be orange zest.
It isn't dissimilar to Rice Pudding. Brit here, my Mum always used to make one similar to this including the nutmeg and she always added a slice of orange peel to it. Interesting to see this with Barley, very nutritious and warming.
Wow, Ryan was FANTASTIC in front of the camera. He's very entertaining on the podcast and I thoroughly enjoyed his presentation of this cooking video.
He has the exact same speaking mannerisms and cadence as John. Are they related or is it just from spending so much time working together?
Podcast! What is it called?
I don't know which was nicer Jon, the look of the food or watching you guys prepare and then enjoy it. Thanks Townsends team for all of your wonderful content. This was once again wonderful!
My fist thought when you started cooking was "This kinda looks like rice-puddin, just with barley". I really imagine this dish to be very good, and probably a joy on cold winter evenings. Thanks for sharing!
You should try it!
I haven't had this particular dish, of course, but I have occasionally used barley as a more nutrient dense/slow carb alternative to rice and it's actually very tasty. Nutty and flavourful, with a pleasant, firm texture.
@@raraavis7782 OH that sounds lovely! I think I only ate barley with salat so far, and I think in some type of joghurt. But it's always nice to try new things out!
"Fun" fact: more people died in February/March if they had no animals to slaughter because food storage ran out or had loss, and nothing was growing yet of any substance.
"Fun" fact: an apple is an apple. Thats what you did there, that's the amount of new information you put out there in the universe 😂
@@happy_mask_salesman I didn't know that beforehand.
@@happy_mask_salesman "Fun" fact: For each thing "everyone knows" by the time they're an adult, each day there are around 10,000 people in the US alone learning about it for the first time. Also, the above comment isn't even really a common fact. xkcd.com/1053/
or MOLD
@@suzannehartmann946 Absolutely! I recommend the BBC Farm series if you haven't seen them (they cover 1600's to early 1900's). I think the first one is called Tales From Green Valley.
Something sweet and chewy when it's cold is so comforting. And with that amount of butter, loads of calories to keep the body going. Yum
The day is always better when there's a Townsends video in it.
Simple, filling and tasty. My mouth is watering! (My little dog always knows when I am thinking about food. She came an sat down with an expectant look on her face while I watched this)
Everytime life is getting at me one of your vids drops and gives me a much needed break.
I love how youtube has transformed media, like I love how I can throw this up on my tv and pretend that there is a history channel that would actually show something this good!
how do you do that?
@@farnorthhomested844 Usually by having a device connected to your TV that is also connected to the Internet. Some examples would be a Roku box, a fire stick or Apple TV. There is also a Google Chromecast that plays what is on your phone on the TV. The others have RUclips apps similar to your phone. If you have a smart TV that already hasRoku or some such similar device built in it may already have a RUclips app. Also some game systems that connect to the Internet like an Xbox One or PlayStation 4 also have RUclips apps built in.
Whenever I turn on the TV or visit social media it´s always "buy this!", "you are missing out on gossip" and "people are bashing each others heads in over some random ideology" - this is one of the few channels that helps me get my sh*t together and relax a bit.
Also as a historian (I specialize in ancient greece/rome though) I can say, you are doing a great job teaching me about a time period that I wasn´t interested in previously so that really speaks to the quality of your content! :D
Thank you guys from the bottom of my heart
Awesome comment
The look he gave me before saying nutmeg is appreciated good sir!
Would like to try this with oatmeal. I was raised with putting brown sugar, cinnamon, butter, raisins and canned milk in cooked oatmeal with buttered toast on side. Still to this day it's a comfort food.
"The only store you've got is to go out into the woods and go hunting, and that works but it's very difficult to survive that way." Tell me about it. I was hunting whenever I had the chance between mid October and the last day of December with either a modern muzzleloader or modern rifle. I only ever got 1 shot, and I missed it. The best I had been able to do since September is about half a dozen squirrels and 3 or 4 fish. Don't depend on hunting alone for survival. Learn to grow a garden or raise livestock.
And even if you’re an amazing shot with tons of game around, rabbit starvation (malnutrition from lack of fat, even though you’re eating lots of lean protein) is a serious problem.
Do take into account that the fauna used to be a lot bigger than it is now. We've expanded our infastructure and hunted most of it down to a miniscule level, so even while we have modern arms today that makes the act of killing a lot easier, finding the prey in the first place is a lot harder.
Same goes for fishing. We've practically emptied the ocean with our trawlers
With some species, it is true that we have reduced numbers. However, other species are thriving. We have more whitetail deer in America now than we have ever had. Squirrels are almost as common in some urban places as people are. We have more wild hogs than the environment can sustain. The idea that there is not any game to be killed in not true unless you live in the middle of a big city. Even then, there are some animals around, just not the ones that are commonly hunted for food.
Nathan Pumphrey, agree, around here there’s much on the hoof for trapping and hunting. Not likely to have shortages. Also local farmers sell directly and donate much.
I do wonder how much the difference in hunting culture has changed things. Sitting and waiting much more than stalking and tracking, going for single species rather than hunting what you can find, the much greater pickiness in terms of species eaten, etc.
Good job Ryan! There you are, including your other people in your video, just like you said you wanted to, Jon!
I swear these videos get me through hard times indeed
I LOVE this channel. You know how when you find something you like and they have a backlog of videos and you have to binge watch them all? That's what I am doing with this channel !
Such a beautiful cinematography! Pudding sounds really good, who does not love custardy things! I wonder if it would work with millet too...
Your winter cabin living episodes are my favorite!
I love the camera work, these video's are always so nice to look at.
Orange blossom tea is delicious! I can easily see it being used in a dish like this! Nifty!
Orange flower water is a bit different. Tastes most like what baby aspirin used to taste like. I think itd help a custard but its a weird ingredient, almost all aromatic with little taste until you add too much then it overwhelms the dish. It is delicious in a ramos gin fizz
The frontier life you have portrayed really makes me long for that hearty , savory barley meal.
My great grandmother came to South Dakota as a child. They homesteaded on the Great Plains, where winters can get harsh. Unless you're living in the Missouri River Valley there are few trees for firewood. So they'd use corn cobs and cow pies for fuel. Imagine cooking these gorgeous meals in a burning heap of cow crap!
We got snow here in Texas this week so this is a treat
Unless you have animals that are birthing little ones in this weather! I had to put the goats in a metal storage building to keep them out of the wind and ice, but the brats destroyed everything they could in the building. Heard that we may have these storms here in Texas for several winters.
@@monicaluketich3106 everything is beautiful, sounds like youre focusing on the negative. How about the new born animals thats a positive? Happiness is a choice, thank god for everything we have.
@@aresjerry I use to be an optimist, but I got older and learned that, yes it is pretty, until you have to go out in it to feed the animals, you fall on the ice or the beautiful young goats get sick and die, making my heart ache. (I lost 4 babies and a mother) Try being 65 years old, running a ranch by yourself and you get a 100 year storm and cold weather. I am a realist now.
I love watching this sort of thing to remind me to be grateful of what I have and the technological progress that makes it possible. Its also a little scary to think just how precarious our modern standard of living is and how dependent upon energy generation we are. Never a bad idea to learn how to do more with less!
Kind of disappointed that John didn’t add more nutmeg immediately after nutmeg had been added
Nice to see Ryan cooking. Great video 👍🏻
It's 38 degrees Celsius here today and you can't even imagine how exciting it is seeing snow and ice.
This video is so comforting, even when it's hot!
It was 37° Fahrenheit here at my house yesterday and rainy ALL day.... I was freezing my toes off
Ryan over here knocking it out of the park 😄
you can make apple jack with ice distillation; pretty sure people living on the frontier with apple orchards made this drink.
I have never thought about mixing jam into my oatmeal and that sounds delicious.
You cannot go wrong with a pound of butter in any recipe!
With limited heat, settlers needed that fat for metabolism to keep warm.
A pound of butter with lemonade might not be the best but I've never tried to be sure.
@@IARRCSim with hot lemonade it might actually be pretty good. But there needs to be a lot of lemonade for an entire pound of butter.
@@polarknight5376 yeah lmao maybe a keg's worth. Would probably be alright though, a buttery lemon flavor
@@n6h6 like the sauce for shellfish!
I know the recipe says "french Barley," but what really makes it French Barley soup has to be the pound of melted butter.
First video of the year, and such striking sound and camera work!
It felt as if we were walking that snowy trail with Jon, and standing across from Ryan while he cooked. Excellent editing, information, and presentation - quite looking forward to trying this dish! Always a pleasure to visit the Cabin, our favorite frontier neighbors.
I have recently come upon your videos, and at the age of 53, I'm falling in love with history! I especially enjoy the cooking videos, and can't wait to research recipes and try them. Thank you all for what you're doing!
Great job Ryan!! Loved seeing you out from behind the tavern bar and cooking for us. 🤗 Great video as always guys.
i just found your channel and I can't get enough of it. This is great. I love learning about history and you guys take it to the next level. Thanks so much for the video's.
I am thankful that we are able to watch your videos more than once to refresh our education of living in history!!
Good job Ryan. I enjoyed watching you lead the recipe this time.
I love orange flower or blossom water, also violet, rose and lavender. (Might not be a rough and tumble persons, choice out in the wilderness, but to “in townies” that were well to do, Some,enjoyed these flavored waters., tea, light cookies, ice cream and frosting and candies
....So, anybody who is interested,Google it and experiment, (it is such fun, but remember,organic no pesticide treated blooms or bark etc!)😁
Orange flower is also very good in "crepes" or pankakes to change from vanilla.
I was surprised our "chef" didn't know what eau de fleur d'orange (orange flower water) was or why it was used. It's extremely common in French cooking to use flavored waters like this, specifically in desserts, like the pudding he chose, to add flavor and uniqueness to the dish. You can and will taste the difference if you omit the key ingredient. It's like omitting the vanilla from the cookie recipe.
@My Name is JAFO Yes, I think the rose water is used for cosmetics more than food.
Spending a lot of time outside this winter, I appreciate how tough our ancestors had to be and it is a mild winter. In Sweden one can still forage some rose hips, crab apples and dandelion, but not enough calories to stay alive.
What can you forage now where you live?
Same here in Michigan, some roots, pine needles and bark, but it really isn't a good time of year for foraging. We have to preserve and store our foods for winter still.
plus remember they were going through a cold period around the 18th century, it was a lot colder than it had been for their ancestors a few centuries prior. all those fairytales about wolves coming to the door, that was *happening*
@@KairuHakubi i love Sir Terry Pratchett's passion for turning historical facts to fictional jokes. "When wolves came to Ankh-Morpork... And we hadn't seen meat for months"
Pine/Spruce bits and sap, sparse mushrooms, any remaining rowan berries and hawthornes, rosehips, ghost apples (frozen on the tree, half-fermenting), juniper, borage, chickweed, uhhhhhhh...honestly, most other stuff tends to be picked apart by birds, come January.
They were cannibalizing each other before the Indians showed them how to plant and survive the winters in this country.
We need videos Like these in such Times we are living in !
We LOVE Ryan! Keep him cooking for us!
Apparently I was eating historically without realizing lol. I love this custard! It's so versatile and a great base for both a complete savory meal or a sweet filling dessert.
The common food in my house lead me to this channel years ago. I looked up an ingredient (barm) for a certain bread that I couldn't find locally, and found the recipe on this channel. I'm hooked!!
These videos serve as a mindful, historical, delicious meditation like no other. Cheers!
They were forced to eat Robin's minstrel and there was much rejoicing
Thank you all for the hard work that each and everyone one of the Townsends team puts into making these videos. We appreciate you more than you could ever know.
Great way to start the new year, Jon. Thanks for another great recipe! Might be nice to see a video on root cellars and smoke houses if you haven't already done them.
Hope everyone had a great holiday season even with what is going on. Bought my daughter the complete DVD set for Christmas. Thanks for what you do.
It is truly fascinating to see how things are like in a frontier log cabin for purposes of cooking, baking and eating. Wow! The hot food is so important for eating each day to help keep warm.
I thought I saw some moisture dripping from the ceiling inside the cabin. I thought "Oh no! Is the roof leaking in there? I bet that makes it cold!" Such a crying shame after all that work to get the roof on there in time for the winter. I know if I had helped to build that cabin, I'd be crying!
Ryan did a great job, and I'd love to cook with him! Too bad y'all couldn't have baked up some butter biscuits or whipped up some sourdough bread.
You'd want a shed full of corn and you might end up eating a lot of hominy, grits and parched corn as well as corn bread. You'd need a lot of dried food. That includes things like dried green beans that you might not think of drying in the present. Somehow or other you'd want a smoke house for curing pork. You might have a cellar and you might have an attic for storing food.
2:45 "We're tired of eating meat.."
*Me surviving my entire college semester on instant ramen, canned tuna and eggs* 👁️👄👁️
Chicken top ramen with a cracked egg and some sprinkle cheese is 👌🏻
College students have it so hard..
@ZX The Original "Replace ramen with (describes ramen)."
Well, when your food options are REALLY limited to just your produce/grain stores, what your animals produce and whatever you hunt/fish... picking fresh fruit and berries (anything sweet!) must be like tasting the nectar of the gods LOL I can't imagine how wonderful a simple fresh apple tastes after a long winter.
This video is great, I love seeing the challenges that daily life had to throw to folks.
But also, Jon, that jacket is amazing, it really suits you!
Love Ryan nodding reminiscently at "burying them in the ground"...
Wow I love everything about this video! The history before the recipe, Ryan doing some cooking, Brandon joining in, the discussion while you all tasted it! Great video guys! Is this the new format? I loved it!
Actually the way things are playing out in 2021 the city might be worse than being in the wilderness.
There isn't a lot of wilderness anymore, but a lot depends on how things shake out. Were I thirty years younger I would love to have a place in the country with a stable water supply and an off-grid power supply. As things stand today, living in a city is my best available option. My roommate and I need transportation and medical care you can't get consistently in a small town or more rural area, so we are here.
Unfortunately, the forest of today is smaller and emptier than the forest of the 1700s
I'm personally glad I don't live in a city.
@@DIVeltro Understandable. If you can make a go of it and sustain yourself in the country or 'burbs, you will be better off. The reason I'm where I am is medical care. Even so, I'm setting up some garden space indoors and staying close to home as well as I can.
Always has been
John: Winter is the most difficult time of year.
Me: In an environment where winter is mild enough to have winter crops, livestock survive, etc.
In Phoenix thinking, wait till summer hits and it's 118.
"This is ThunderHome!, Two men enter, come spring one man leaves..." -Max Flax
A great educational start to 2021! Thank you, Mr. Townsend!
Great video as always guys. As someone who cans and dehydrates (our modern no refrigeration storage methods) I appreciate info on preservation during the time period.
Let’s ring in the new year with Townsends!
I came into contact with these videos, when resarching for my book, about soldier food from the 1700 hundreds, and after the book was complet, i simply moved on with the vids, eating out of a caserole and enjoying mr. Townsend accompany my meals. Also a dear retreat during my uptearing divorce. Thank You! / Henke
P.S the onion pie with eggs was super fine, indeed!
I did the onion pie and it was just horrific. I was so appalled I had to throw it out. Maybe I'll try it again.
Congratulations on finishing your book, that's quite an accomplishment!
Agreed, Townsends is treasured font of information for history, recipes, and charming cooking company. Cheers! :)
@@itinerantbabbs1284 Well, i think you are allowed to cheat with a modern day side of tomato ketchup! 😜
I mean, even themself leave out certain ingredients, that modern day palates dislike! 😊
Chef Ryan is a well spoken man. Definitely knows what he’s talking about when food and food prep is the main topic!
Thank you for the blessing of a calendar this year, that’s how you know it’s going to be good. Loved the video, wholesome and informative as always :)
A calendar?
How to get a calendar plz? 😊
Off their website, it’s free if you buy it alongside other items but they charge postage for it if it is ordered alone
Thank you sir!
My Grandfather born late 1800's said they ate corn mush for breakfast and cornbread with dill and pork rinds for dinner for months. On Sundays they would get a dish out of the crocks of whatever was pickled. They pickled onions, watermelon rinds, pickles, beets. Dill was their spice because it hung from rafters. Salt, sugar, pepper all ran out!
The wholesome energy of this chanel brings me joy