Cooking Marathon! - 18th Century Cooking Season 14
HTML-код
- Опубликовано: 5 авг 2024
- 0:00 - 7:20 Burgoo
7:20 - 15:35 Coffee Eggs
15:35 - 30:22 Spruce Beer
30:22 - 38:37 Stockfish
38:37 - 46:41 Pepper Pot
46:41 - 54:15 Welsh Rabbit
54:15 - 59:47 Beef Stew
59:47 - 1:07:44 Rye and Indian Bread
1:07:44 - 1:15:52 Whitepot
1:15:52 - 1:19:45 Potato Chips
1:19:45 - 1:29:54 Artichoke
1:29:54 - 1:33:47 Open Fire Shrimp
1:33:47 - 1:44:24 Whipped Cream
1:44:24 - 1:50:19 Campfire Cornbread
1:50:19 - 1:56:56 Barley Water
1:56:56 - 2:19:10 Three Course Meal
Contains Season 14 of 18th Century Cooking
The Professed Cook www.townsends.us/products/the...
Click here to get your Townsends catalog! ➧ www.townsends.us/pages/catalo... ➧➧
Help support the channel with Patreon ➧ / townsend ➧➧
Click here for Townsends merch! ➧ www.townsends.us/merch-store.html ➧➧
Thumbs up if you would pay big to go to a Townsend restaurant
Not if bergoo is on the menu lol
Don't forget about the nutmeg too
I would pay 💰 ❤❤
Nope, but that doesn't stop me liking the channel 👍
Oh yeah, those 1792 Fried Pork Chops are GREAT!!
As much as the food and history, we enjoy the host Mr.Townsend. He has a very easy mannerism that speaks to how well versed he is on the topic. Thank you 18th Century cooking for being a great and trustworthy resource.
6hhhhhhhhhhhhhhhhhblhhvkvkvhvhvvvlvvvvlvb:vbhvlhvlhhhvlvlhvkvkvlhvkvvhlvlvlvvvvvvvvvvhvvvvvvvvvhvlvkvvvvkhvlhvlvlvlhvlhvlvlvlhvlvlvvlvkvvlvvvhvvvvlvlvkvvvvvlhvlvlvlvkvvkhvbvllvvkvvvvvlvlvlhvlvlvlvhvlvlvlvkvvvlvlvkvlvlvhvkvvhllvvlnvlvlnvlh nn vlvlvlvhlvlvlvlvlvlvlvhlvlvvkvlvlvvlvkvvlvvkvvkvnvlvlhvlvlvvvnvlvlnvlvlvlvvvllvvlvl,vlvkvkvlvllvvlvlvkvkvllvvlvlvvhlvvvvvlvvvlvklvvlvlvvvvvkvvnvlhvvljvlvkvvllvvlvvlvkvkvl on vlblvvhlvlv:vlvlvlvhlvkvvvl nn vllvvlvlvllvvklvvllvvlvlvvvlvlvlvlvlvkvkvlvlvkvvlvlvvvvvnvlvlvkvlike nn nvlvl on vlvl nn vl,nvlvlnnvllvvllvvlvlvlvlvllvvlvkvvlvvlvvlvvvhlvlvllvvlvlv nn vl nn vlvlvlvlvlvlvlvlvlvlvlvlvvllvnvllvvlvlvvl on vlvlvlvlvlvlvlvlvlvlvlvlvllvvlnvlnvlvlvlvllvvlnnvlvlvvlvvlvlnvlkv nn vllv on vlvllvlvlvlvvlvlvlnvlvllvvlvvlvlvnvlvklvlvvlnvlvl on vlvl on vlnvlvllvlvvllvvllvvllvvllvvlvlvllvvlvlvvlvnvlvlvlvlvl nn vllvlvlvlvlv on vllvlvvl,vllvvllvlv on vl nn vlvlvlvvlvlnvllvvllvlv,bllvvlvvlvlvlvl nn vllvlvlvvllvlv,bllvlvvlvllvlvlv nn nvl nn vllv nn vkbvvllvlvvlnvlvllv on vl on vllvlvlvvllbvllvvlvlvlvlvvlvlvllvlvvlvllvvl nn vllvvl,bllvlvlvvllvvl nn vl on vlvllvvlvllvlvvlvllvvllv on vllvlv,vlvl nn nvlvlvllv,nvllvjvvklvlvlv,blvlvvl on vllv on vlvlvlvlvlvlvlv nn vllvvllvlvlv on nvl on vl nn vl,blvllvnvlvllvlv,nvlvllvlv,vlnvllvlvlvlvlvnvlvlvvllvlvvlvvvllvlvvvlvlvlvvllvvlvlvlvvvvnvlvlvllvlvlvlvlvvllvlvlvvllvlvvlvvvlvlvnvllvvlvvnvllvvlvlvvlvvlvlvlvlvlvlvvlvvlvvl on nbl nn vlvllvlvklvlvlvvllvlvlvlvnvlvlvvvkvv on vlvl on vllvlvlvlvlvlvlvlvlvvvvlvlvlnvlvkvlvkvlvlvllvlvlvkvlvlvl on valve nn vl on vl on vl,bllv on vllvlvlvvlvlvllvvllvlvvlvvvllvvlvlvlvvvlvlvlvlvnvllvlvlvvvllvvllvlblvvlvvl on vlvllvvlvl,bllvlvvlvlvlvvlvvvlvvllvvlnvlvlvvlvlvvllvvlvvlvlvlvlvvlvlvvlvvvvvllvvllvvlvlvlvvllvlvlvlvvlvkvllvvl nn vllvvlvlvvlvnvllvlvlvlvvllvvlvvvlvlvlvvvvlvvlvlvlvlvvlvlvvllvlvvlvvllvnvllvvllvvllvlvvlvvllvvllvvlvlvlvvlvvlvvvvvvvvvlvlv:vbbvvllvvllv on vlkvlvvlvvlvvlvllvlvlv on vlvllvlvlvvlvllvlvvlvvvvlvvvvvlvlvvlvvlvllvvlvvvllvvlvlvlvvlv:vlvlvvllvlv on vlvllvlvlvvlvllvvlvlvvvvvvvvlvvvvlvvlvlvvlvvlvllvlvlvlvlvvlvlvvvvbvlvlvlvllvvllvlvlvvllvlvlvlvvvvlvlvlvvlvlvvvlvvvvvvvvvvvlvvvvvvlvlvlvllvlvvlvllvlvvlvlvlvvvvvvvvvlvvvvv:vbvvllvlvvlvlvvlvvvllvnvllvlvlvlvlvlvvlvlvllvvllvvlvlvvvvvlvvvlvvvlvvvlvlvlvllvlvlvvlvvvlvvvvvvvvvlvlvvlvvvvvvvvlvlv:vlvlvlvvlvvvlvvlvlvvllvvlvvvvvlvvlvvvvvvllvvvvvlvvvlvlvvvlvvlvvv:vbvvlvllvlvvlvvllvvlvvvlvlvvvvvvvvlvvvlvlvvlvlvvvvvlvvvvvlvlvvlvlvlv:vlbvlvlvvlvlvlvvlvvlvvlvvvvvlvlvvvlvvvvvvlvvvvvvlvvvvvvlvlvvlvvvvblvlvllvvvlvvlvlv:vlbvllvvlvvlvvlvvlvlvlvlvvlvlvvlvlvvlvlvlvvvlvv:vbvllvvllvlvvlvllvlvlvvlvlv:vblvvlvvllv:vbvlvv:vbvvlvllvvlvlvllvvlv:vlbvlvlvvlvlvlvlvlvlvv:vblvlvvlvvlvllvlvvlvlvlvlvvvvlvvv:vbvlvvvlvvlvlvvlvvlvvllvvlvlvlv:vb,vlvlvlvlvvlvvvlvlvv:vb;vlvlvv:vbbvv:vblblvvlvv nn vllvlvvlvvvvvvvvvvlvvvvvvvvllvvlvvvvvvvvlvvvvvvvvlvlvvlvvvvvvvvvlvvvlvlvvlvlvv::vlbvlvlvvvlvvvlvvlvvlvvvvvvvlv:vlbvlvvvvlvvvlvlvvvlvvlvvvvvvvlvvlvvvvlvv::vbvlvlvlvlvlvlv:vb;vbblvlvv:vbblvvlvvlvvlvvlvvlvlvvlvvvvvvlvvlvvvvlvvlvvv::vb;vblbvlvv:vblbvvv:vbb:vblvlvlv:lvvlvv::vblbvlvlvv:vlbvlvvlv:blbvvlv:vblbvlvlvvv:vlbvlvlv:vb;vb;v;vblvlvlvv::vlbvlvvvlvlvlvvvlvlvlvvvlvlvvvlvlvlvljvlvlvnvlvlvvvlvvvlvvv:vlvlvvvvv,vllvvvlvlvvvlvlvlvv:vlb:vbbvvvlvvv::vlbvlvvlvlvvlvlvlv:vlbvvlv::vlvlvvlv:vlbvlvlvvkvvlvvlvlvvlvlvvvvvvvvlvvvlv::vvlbvvllvvllvlvvvlvvlvlvvvvlv:v;vlb:vlbvlvvvlv:vlb: nn vlbvlvvvlvvvkvvlv on lvvlvv::::vbɓ:vb;:vɓv:vlbv:::vlb::::::::v;:vb;vɓ::::v;:v;::::::::::vbɓv::::::v;vb;::vbllvvlvvv:::vblb:::vb;:::vb;::::v;::vlbvlv:vlb::vblb:vbb::v;::vblb:::::vb;:v;::::v;vblblvlvvlv:::v;vbb::lv::vlbllvvlv::::vɓ::lvvlvlvv::vlb:vɓ:vblblvv:vb;:vb;v;vɓv:::vlbvvlvvllvvlvvlv:vblbvv:v;vlb:vbblvlvlvlvlvvlv:vbbvlvv:lvlvlvvlv:v;v;v;v;vblblvvlvv:vbblvvvlvvlvlvvv::vlbvlvlv:lvvlv::vlblvlvlvlvvlvvlvlvvlvlvlvlvlvvlv:vbb:vlblvlvlvvlvvvvv:v;:v;:vlbv:vb;vllblvlvlvvlvvlv:vb;vlbvlvvvlvvllvlvlvvllvvlv:::vlb:vlbvllvvlvvvllvvllvvllvvllvvllvvlvv:v;:vlb:vbblvvlvlvvlvllvvlvvllvlvvlbv::vlbvlvkvllvvllvvlvlvvllvvlvvlvllvlvvlvlvlvlvvlvvllvlvvlv:vlbvvlvvvllvvlvlbblblvlvlvvlv:vɓlvblvlvlvlvllbblbbllvlbblbbblbblblvb;;lblvbllbblbllblbvllblvvlblvlbbɓvlbbbbllbblbɓ;lvlblbbllbblblblblblvlbblblbvlblbvllvbllbbllvvllvvlvllvlvvlvbvlvlvvlvvlv::vlbvlvllvvlvvllvvlvv::vllbvllvvlvlvlvvv:vlbvvlv::vlvlv:lvvlvlv:vbbvlvlvlvvlvlvlvlvlvlvlvlvvlvvvv:vblblvlvlvlvlvlvlvvlvlvlvlvlvlvvvlvllvvlvlvvlvvvvlv:vblbllvlvvlvlvlvllvvlbvllvvlvlvlvvlvlvvlvvllvvlvvlvvlvlvvlvvlvlvvlbllvvvlvlvlvlvlvlvlvlvvvvllvvlvlvvlvlvvlvlvvvvlvlvvlvlvlvlvvlvlvvjvlvlvlvlvlvlvlvlvlvlvlvlvlvlvlvvlvlvvvlvlvlvvlvvlvlvlvlvlvvlvllvvlvvlvlvlvlvlvlvlvlvlvlvvlvlvlvlvvlvlvvlvlvvlvvvvlvlvvvlvlvllvvlvlvlvlvlvlvlvlvvlvlvlvlvlvlvvlvlvlvlvbvllvvlvlvllvvlvlvlvvlvlvlvlvljvlvlvllvvlvjvlbvlvllvvlvvllvlvvlvlvlvlvlvlvlvlvlvvvlvlvvjblvljvlvllvlvvllvvlvlvvlvlvlvlbvlvlvlvlvllvvllvvlvvlvlvkvlvlvlvjblvlvljvllvvllvvllvvlvlvlvlvlvlvlv:jblvlbvlvvlvlvlvlvlvvlvlvvlvlvlvlvlvlvvlvlvlvlvlvlvvljvllvvlvlvlvlblvlvlvllvvllvlvvlvlvvlbvlvlvvlvlvlvlvvljjvlvlvlvlvlvllvvlvlvllovable jvlvlvlvvlbvlbvlbvlvlvlvllvvlvllvvlvlvlvlvllvvlvlvlbvlvlvlvlvlvlvlvlvlvlvlvlvlvlvlvlvlvlvvlbvlvllvvllvvjvlvlvllvvlvlvlbvlvlvljvlvlvlvlvlvlvlvlvllvvlvlvlvvlvvlvlvlvlvlvlvlvlvlvlvlvlvljvlvljvlvlvlblvlvlvlvlvlvvlvlvlvlvlvlvlvlvlvvlvlvvlvlvlvljvlvlvlvlvlvlvlvlvlblvvlvlvlvljvlvlvlvlvlvlvlvlbvlvlvlvvllvvlvlvlvvlvlvlbvlvlvlvvlvl on vlvl vb bllbvlvlvlvlvlvlvlvlvlvlvlvlvljvlvlvlvlvllvvlvlvlvlvlvlvlvlvlvlvnvlvlvlvlvlvlvlvljvllvjvlvlvlvjvlvlbvlvllvvlvlvlvvlvlkvljvlvlvlvjbllvjvlvlvlvlvlvlvlvl vb blvlvlvlvlvlvllvvlvlvllvvlvlvllvvlvlvlbvlvlvvlvlvlvlvllvvlvlvllvvlvlvl vb nvlvllvvlvllvvlvlvlvlvlvlvlvlvlvlvlvlvllvvlvlvlvvlvljvlvljvlvlvlknell lovely jvlvlvlvvlvlvlvlvlvlvllvvlvllvjvlvlvvlvlvlvlvlvlvlvlvlvljvlvlvlvlvlvlvlvlvvlbvlvlvlvlvlvvlvlvlbvljvljvlvlvvlvlvllvvlvvvlvlvvllvjjbkvlbvlvlvlvlvlvlvlvlvljvlvlvllvvlvvllvvllvlvvlvlvlvlvlvlvlvlvlnvlvlvlvlvllvvlvlvlbjvlvlvljvlvlvlvlvllvvljvlvlvlvlbvlvlvlvlvljvlvlvlvlvlvlvlvlvlvlvlvjvlvlvlvljvlvlvlvvlbvlvllvkvlvllvjjvlvlvlvlvlvlvlvlvlvlvlvlvlvlvvllvvlvlvllvvlvlvvlvlvlvlvvvlvlvlvlvlvlvlvnvlvlvlvlvlvlvlvlvlvlvlvlvlvllvvlvlvlbvllvvlvllvvlvlvlvlvlvlvlvllvvlvlvllvvljvljvlvlvlvlvlvlvlvlvlvlvlvlvvlvlbjvlvlvlvlvlvlvlvlvjvlvllvvlvlvlvvlvlvlvlvlvlvlvlvlvlvlvlvlvllvvlbvlvllvvlvlvlbjvlvjvlvljjvlvlvlvllvvlvlbjjjvlvlvlvlvlvvlvllvvlvlvlvlvlvlvlvllvvlvljbllvvllvvlvlvljvllvvlvlvlvjvlvlvlvjvlvlbvlvlvllvvlvlkvlvlvlvlvlvlblvlvlbvlbvlvlvlvlvlvlvllvvlvllvvlvlvlvlvlvlvlvlbvlvlbvlvvlvlvlvllvvlvllvvlbvlvllvvlvlvlvlvllvjvlvlvvlvlvlvlvlvljvlvlvlvlvlvlvlvlvvljvlvlvlvlvvlvlvllvvlvllvvlvlvljvlvlvvlvlvlbvlvlvllvvlvlvvlvlblvlvlvlvlvlvlvlvlvlvlvlvlvlvlvvvlvl vb bllvvlvlbvlvlbvlvlvlvljvllvvlvljvljvlvlvlvlvlvlvllvlvvlvlvlvllvvlvlvlvlvlbvlvlvlvlvlvlvlvlvl vb blbvlvlvlvlvlvlvvlvllvvlvlvlvlvljvlvlvlvlvlvvlvlvlvlvlvlvlvlvlvlvlblvlvlvlvlvlvlvlvljvlvlvlvlvljvlvlvljvlvlvlvlvlvlvljvlvllvlvvlvlblvlbvlvlvlvlvllvjvlvlbvlvlvlvllvvlvlvlvllvlvvlvlvllvbvlvlvlvljvlvljvljvlvlvlvlvlkvlvjvlvvlvlbvlvlvlvlvlvlvlvlvllvvlvlvlvvvlvljblvlvlvvlvllvvlvlvlvlvllvvlvlvlbvlvlvlvlvlvllvvvllvbvlvlvlvbvljvlblvlvlvlvlvlvlvlvlvllvvlvlvlvlvlvlvlvlvlvlvvljvlvlvlvlvlvlvlvlvllbvvlvlvljvlvlvlvlvlvlvlvljvlvlvlkvlvlvljvlvlvlvlbvlvlvlvlvlvlvlblvllvlvvlvljvvlvlvlvlvlvlvlvl NJ kvvovovoovvokvvovvvovohvokibhvoovbb9. B9 v😊b😊😊😊b😊b😊😊😊😊😊😊😊😊😊😊😊😊vgghgggggggg vb gggggggggggg%gggggggg%ggg 2:19:10 %g ggggg%ggggggggggggg v%bgg gggg% 2:19:10 %%%g%gg%ggggggggggggggggggggggggggggggggggg%gggggggggg%gg 2:19:10 %gg7g%ggg%g%%ggg%gggg%gggggggggg%ggg%ggggg%gggggg 2:19:10 gggg7ggggggggggggg7ggg%ggggg%ggggggggggggggggggggggggggggg%gggg7gggggggggggg%gggggggggggggggggggggggggggggggg7%g 2:19:10 %gggggggggggggggggggggggggggggggggggggggggggggg 2:19:10 gggggg%gggg7gggggggggggggggg%gggggggggg 2:19:10 gggggggg 2:19:10 gggggggggg 2:19:10 ggggggggggg 2:19:10 ggggggggggggggggggggg 2:19:10 gygggg v ggg 2:19:10 ggggggg 2:19:10 ggggggggggg 2:19:10 ggg 2:19:10 ggg 2:19:10 2:19:10 ggggggggggg 2:19:10 ggggggggggg 2:19:10 gggggggggggggggggg 2:19:10 ggggggg 2:19:10 ggggggggg 2:19:10 ggggggggggggggggggggggg 2:19:10 gggggggg 2:19:10 gg 2:19:10 ggggg 2:19:10 2:19:10 ggggggggg10ggg 2:19:110ggg 2:19:110ggggggggg 2:19:110g 2:19:110gg 2:19:110gg 2:19:10 gggggg%g 2:19:10 gg 2:19:10 g 2:19:10 2:19:10 gg 2:19:110gg 2:19:1h😊😊v😊😊😊😊ggggv ggggggggggggggg%gg 2:19:10 g 2:19:10 gg 2:19:10 gggggggg 2:19:10 ggggggg%gggg by gggggggg 2:19:10 gggggggggggg 2:19:10 gggg 2:19:10 ggg 2:19:10 g 2:19:10 gg 2:19:10 ggggg 2:19:10 g 2:19:10 ggg 2:19:10 2:19:10 gg 2:19:10 g 2:19:10 gggggg 2:19:10 ggggggggggggggggg 2:19:10 g 2:19:10 ggggggggggggggggggg 2:19:10 ggg 2:19:10 ggggggggggggg 2:19:10 ggggggggggg%g 2:19:10 ggggggg 2:19:10 ggggg 2:19:10 g 2:19:10 2:19:10 g 2:19:10 gggggg 2:19:10 gg 2:19:10 ggg 2:19:10 gggggggggg 2:19:10 g%ggggg 2:19:10 gggggg 2:19:10 ggggggg 2:19:10 gggggggg 2:19:10 ggggg 2:19:10 v 2:19:10 gggg 2:19:10 ggggggggg 2:19:10 2:19:10 g 2:19:10 gg 2:19:10 g 2:19:10 gggggggg 2:19:10 gggggggggggggg 2:19:10 g 2:19:10 g 2:19:10 gg 2:19:10 ggggg 2:19:10 g 2:19:10 2:19:10 g 2:19:10 gg 2:19:10 g 2:19:10 g 2:19:10 gg 2:19:10 gg 2:19:10 g 2:19:10 g 2:19:10 gg 2:19:10 gg 2:19:10 ggggg 2:19:10 g 2:19:10 ggggg 2:19:10 g 2:19:10 ggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggg%ggggggggggggggggggggggggggggggggggg v v ggggggggggggggggggggggggggggggggggg%gggggggggggggggggggggggggggggggggggggggg7ggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggg%gggggggggggggggggggggggggggggggggggggggggggggggggggggggg%ggggggggggggggggggggggggggggggggggggggggg%ggggggggggggggggggggggggggggggggggggggggggggggggg%gggggggg😊b b😊b😊😊v2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10 2:19:10
I say he moves at the speed of Bob Ross. ❤
Any re-enactor or camper or rendezvous participant knows, there is nothing so appetizing as the smell of onions & potatoes cooking over someone else's campfire!!
I grew up having oatmeal for breakfast with brown sugar and raisins. My brothers & sister would have a contest counting to see who had the most raisins. I grew to be 6'2" & 230lbs & at 77, I'm as healthy as a horse! I still have oatmeal in the winter. Thanks, Mom!
I’ve been packing up my entire house to move for the last week, and this channel has been playing non-stop in the background the entire time. Discovered you from the Joe Pera episodes! Absolutely love it and think it’s so sweet that you have your daughter on! Hope your viewers continue to grow, you’ve got a new one right here ❤
As a sailor who lives on a 33ft wooden sailboat. I love learning your recipes from history and cooking em on my wood stove when I have the ingredients.
If this isn't a joke, then godspeed man. That's so awesome.
hei, wanna pick me up from the black sea? i would love to live on a ship for a year or two
@jacobp.2024 not a joke I've lived on 2 sailboats, 1st lost to hurricane Ian and rescued by coast guard. Second I'm rebuilding rn at anchor cus it's pretty old. I've been living and sailing at sea for 7 years now. Idk if I could ever quit, scares me to think of going back to land haha
(Is a joke) how the heck are you getting RUclips in the 18th century?
This channel is one I love, and would highly recommend to friends and family. Hands down one of the best and underrated, and definitely should be on regular tv.
All the junk on RUclips every day drives me to quit it like a bad habit. The little sponsor shout outs are becoming more and more aggressively annoying etc etc.
There's something just very delightful about old recipes prepared in a traditional fashion by folks wearing traditional costumes. Maybe it reminds me of my SCA days!
Isn't the term "period clothes" more appropriate ( Given the time, effort & money many of us expend on our gear ) ??? True reenactors are not SCA.
Mr. Townsend, you are by far my FAVORITE chef EVER! Thank you so very, very much!
That Burgoo recipe is NOTHING like our State Dish here in Kentucky. Thank you. God Bless and stay safe.
Oh Jon! If only this N. California girl could come to Indiana and show you how to properly eat an artichoke. Luv, Megan (a very long-time viewer)
OMG the coffee mold! I'm laughing too hard. Love this channel
you mean from 7:20? That I knew about, also. knew about the physics/chemistry and biology behind why it works. cooking is just like science.
THis video and the whole setup looks very professional. Thank you
Spruce tip tea. Sip a little bit really hot daily. Even bathe in some to feel better when cold & flu is going around. Moderation!!
Another great marathon!!
Living in the South, I enjoyed and can confirm the significance of African foods and cooking techniques on American history. But I've missed the most Southern of Southern dishes Grits! Where are the Grits and Chitlins?
I live in the Sierras of Northern California, I love grits and ham hocks. We are raising a pig right now intended for our freezer in the garage. I am descended of Dust Bowl immigrants and Polish Concentration camp immigrants. We take our food seriously and then some.
That loaf, fresh from the oven, with a little butter would be exceptional.!
Yes! Great way to spend my Friday night 😊 Cheers everyone! 🍻
Its basically an English winter breakfast. A little butter helps. Had all through my childhood.
I've been following u guys for quite a while, i really don't understand why u guys don't have more folowers, this is just PURE GOLD !!
I came from a place where egg coffee is a real drink, so this totally makes sense to me
In a past life, this may have been my favorite confort food 😬
My grandmother, an Irish lady from New England, used to make coffee custard. This was exactly what it sounds like. She would make egg custard but she would substitute 1/4 to 1/3 of the milk with coffee.
Yesss 🙌🏽 I love these marathon episodes. I’ve literally been watching g your channel all day 😊
Omg, the face, and hesitation he had as that spoon was coming up to his face was priceless!!
My favorite part of this entire video is when he tried the pepper pot. While the tone of his voice is normally very calm and soothing... watching him take that first bite and go: "YES!" was perfect. Haha
I am enjoying you on utube right now. I have watched you earlier on tv a few yrs ago. Great teacher! I dont like camping any more. 15 yrs I tried to sleep outside. I couldnt my back hated it
We grew up in Finger Lakes Region of NY STATE with a Hobo Stew. Mostly ground beef, any veg, any simple carb, salt and pepper. We'd layer it in a soup can and then cover it in tin foil, put it in a campfire for a while, and hobo stew.
I love your show! In Kentucky burgoo is different. I know of references from the 30's. It was cooked in a huge kettle and dipped out into bowls for the people. It had all kinds of different meats, chicken, pork, beef, pretty much whatever people had.
i just woke up to this playing
Ty John keep it up
If there’s one thing I’ve learned from these videos… it’s that John likes nutmeg.
ba ka la. ❤ salted cod.
I tried watching the whole thing, but sat here just wanting to eat all this rich food, and I should be dieting :) Regardless, very fascinating and informative! Love it, and thank you for all these videos Mr. Townsend!
I do WWII reenacting as German, and most of the food we do is scratch made, not all that dissimilar to 18th century really... some pre-packaged stuff, but mostly goulashes, soups, etc. The Americans had the fancy K-rations :)
It would be great if Mr. Townsend occasionally time travelled to the 19th century
Thank you 😊 I've been trying to access your channel and had trouble 😮 I still have saved to my watch list videos from 5-6 years ago popping up, playing catch up 😂 appreciate all ya'll 😊
I love this channel. I pay for premium and I watch this more than anything else.
My Brother and I lived primative for a few years and made money by making knives at rendevous. At 62 I still eat oatmeal and pancakes with molasas. I really appreciate Your videos
Thank you for sharing your opinion on the Presto canner, I absolutely love love it, I've been using it for the last 3 years ❤❤❤
Thank You! Great channel!
36:05 for the Tasting history fans. IYNYN 😂
I would love to see a Spruce Beer competition with your food enthusiasts, it seems like the kind of recipe that could really be experimented with.
Poor Jon seemed afraid of the coffee jelly.
Burgoo is just porridge. Mollasses was later replaced by Golden syrup in England and salt in Scotland.
Loblolly was condensed soup. The Loblolly boy was the sick bay rating because that's what he fed to the patients.
My grandmother born in the 1800 would put cooked crumbled bacon in her "rolled oats".
That part about 'Whipped Cream' that cake recipe looks very much like modern 'Vannbakkels' that i make every now and then *S* 3 deciliter water, 100 grams of Butter, 2 deciliter wheat flour, and 3 eggs. Method same as You used. Bake 25-30 min at 200C. I fill mine with 'pure' whipped cream, sometimes with abit of Vanilla sugar added. Can also be filled with vanilla cream and berries can be added to any cream *S*
Thank you for these longer videos *S*
00:27:16- I believe you meant to say half a packet, instead of half a batch (on the yeast usage from a packet of yeast). Love your style! Great video.
Aaw man!! you kept the best for last :) what you made with them is what I will be making when we have our friends meeting again, the desert, and the unionrings be my department so to say :) thanks for the inspiratioon, and for introducing me to awesome and amazing cooking
A gallon of beer a day is like 12 cans of beer. That’s an unreal ration. Hoping I did the conversion right as the imperial system isn’t too familiar to my nation.
Yeah weak beer, 1% alc. Or less.
This would be an imperial gallon which is 4.5 litres. The U.S. gallon is 3.78 litres. One of the benefits of the beer is that the water would been boiled so it was safe. Regards from Canada 🇨🇦
Biscuit bread .. aka Hard Tack ‘clack clack’
If you put the oats into the water when cold and stir constantly it gets much creamier. I only use water... and raisins.
21st century bread pudding, only I make mine with whiskey sauce
oi, these recipes are top notch
if that orange pan is old it might be radioactive
Thanks!
Near where I live, in north central Illinois, there's an annual Burgoo fest. Lol I think they have corrupted Burgoo. In north central Illinois burgoo has morphed into a kind of beef stew.
I love creamed peas and tuna on bread. Ive ate it win trout and tuna. I havent tried tilipia maybe tonight
🤔No :livestream ❓ John and Crew must still be hung over from too much New Year Cheer 🥳 🥂
I'm from the nutmeg state 😊😊 gosh that's some strong coffee your adding there 😮 interesting 😊😊😊
Ya would never argue with the Cooks, over broad ⚓ you go..
those girls at the end were very kind to John's eyes!
I had no idea that Lib Lally was oatmeal with molasses; a staple from my childhood 😅
Barley Water (Robinson's) is still found in British supermarkets (as is mushroom ketchup). 👍
Beautiful room
Italian’s have mastered dried cod! Check those recipes out online you won’t be sorry!
They are like coffee soufflé
White pot is just like what we call Bread Pudding in this part of the country
You said Pepper Potts, 38:37 and I can only think about the Iron Man movies..
Townsends should make a video in modern clothing in a modern kitchen boiling some hot dogs. Think of the unease people would have
Bob Loblawaw Loves Oblobbey
Just started watching the video a few minutes after it streamed.
What is "burgGOO"? I'd honestly say it's a "burger" before you cook it.
* Cue comic rimshot *
Ok, I'll see myself off. Thanks for what I know will be another great video. I don't always comment, but I do nearly always watch your videos.
Those coffee eggs are not that unusual. In Asia they have something called coffee jelly, a dessert, with whipped cream on top. This is more a coffee custard. I can see it working for someone who like the beverage. Thanks for this interesting, rich content. Please do more on spruce. I hear all the tree parts are edible.
“Yummy”
I wonder what shrimp would taste like with your brandy sauce
Don't use a silver utensil. Silver reacts with the eggs.
Coffee custard!
Well !!! 😂😂😂
Big Nutmeg approves this video
18th century recipes are written like 21st century tweets.
the spruce goose❤
Burgoo.....Were ROLLED oats a thing back then or was it just cracked or ground oats?
Artichokes are too much work.
Applesauce and cinnamon
It would be great with an aioli sauce
👍👍👍
Its a coffee custard.
Is this a reupload? I said to myself "wow he looks younger there:
It's called "Welsh RARE BIT" not rabbit 😂😂
Bred butter gravy
Bread haha.
31:30 Stave churches require Vikings turned Christians.❤
The number of times the skip button has to be pressed is ridiculous.
💝👍💝
I would love burgou with salt pork fat ooozed on it.
Love these videos till the first bite. The sounds are awful.
🇺🇸🇺🇸🇺🇸
I wish we could have a lot more attention given to homestead stuff rather than just getting old recipes all the time. It seems that cooking content makes up the vast majority of the videos here. Why? This hardly helps communicate what life was actually like on the frontier. The cooking videos all blend together because they're all the same, whereas the homesteading content is quite memorable and each project is distinct. There's a million cooking channels on youtube, but very few that do this living history kind of thing. You can either be just another generic cooking youtuber except wearing old clothes, or you can distinguish yourself by actually running what you always call your "homestead." Where are your crops? Why don't we ever see the chickens? What about that nicer, more permanent house you discussed eventually building when the cabin was first built? How's the smokehouse coming along? It just feels like for a show that's supposed to educate on the frontier, it seems to hardly ever even come up.
best channel on youtube
hms Victoria had a full complaint of 850 men, and lublolly wasn't dropped as a term , as the ships doctors assistants were called lublolly boys