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!!
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.
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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.
@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
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!
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.
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!
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
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 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.
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.
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.
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.
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 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
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.
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.
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.
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 🇨🇦
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 :)
Interesting! Even more interesting that you do reenacting as a German soldier (at least, i assume a soldier-- forgive me if that's not what you mean). I don't know why, but I never thought about WW2 reenactors. In my mind, the word "reenactor" is 18th century, Civil War, or Old West. And I feel the same about watching him cook the rich food but needing to diet. 😂
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*
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.
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
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.
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
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!!
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.
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I say he moves at the speed of Bob Ross. ❤
*paid spokesperson, not an actual fan
@@momaLuigi you are? How do you get a gig trolling?🤣
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 ❤
It's the host as much it is the content that makes the show so great
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?
What a life!
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!
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!!
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.
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.
THis video and the whole setup looks very professional. Thank you
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 !!
That Burgoo recipe is NOTHING like our State Dish here in Kentucky. Thank you. God Bless and stay safe.
I was about to say that. I don't live in Kentucky, but I've heard what burgoo is, and I'd love to try it once I head up to Kentucky again.
If there’s one thing I’ve learned from these videos… it’s that John likes nutmeg.
Yes! Great way to spend my Friday night 😊 Cheers everyone! 🍻
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
Another great marathon!!
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)
Yesss 🙌🏽 I love these marathon episodes. I’ve literally been watching g your channel all day 😊
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 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.
Yeah, it's a hunter's stew, idk why the hell he just made oatmeal and called it burgoo
That loaf, fresh from the oven, with a little butter would be exceptional.!
Spruce tip tea. Sip a little bit really hot daily. Even bathe in some to feel better when cold & flu is going around. Moderation!!
Mr. Townsend, you are by far my FAVORITE chef EVER! Thank you so very, very much!
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.
@user-ui1ts4oh6r wow. Respect to your ancestors. You come from tough stock! Hope you could talk to them and hear their life experiences.
Townsends should make a video in modern clothing in a modern kitchen boiling some hot dogs. Think of the unease people would have
That would be a great April Fool's joke 😂😂
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.
That....actually wouldn't be bad.
Man. This as good as it gets. Forget the year.
Poor Jon seemed afraid of the coffee jelly.
Omg, the face, and hesitation he had as that spoon was coming up to his face was priceless!!
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.
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 😊
Ty John keep it up
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.
36:05 for the Tasting history fans. IYNYN 😂
I love this channel. I pay for premium and I watch this more than anything else.
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 ❤❤❤
In a past life, this may have been my favorite confort food 😬
Thank You! Great channel!
Biscuit bread .. aka Hard Tack ‘clack clack’
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
My grandmother born in the 1800 would put cooked crumbled bacon in her "rolled oats".
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.
Kentucky too. Wonder why it changed....? 🤔
Its basically an English winter breakfast. A little butter helps. Had all through my childhood.
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.
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 🇨🇦
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 :)
Interesting! Even more interesting that you do reenacting as a German soldier (at least, i assume a soldier-- forgive me if that's not what you mean). I don't know why, but I never thought about WW2 reenactors. In my mind, the word "reenactor" is 18th century, Civil War, or Old West.
And I feel the same about watching him cook the rich food but needing to diet. 😂
I came from a place where egg coffee is a real drink, so this totally makes sense to me
The gallon of beer is basically liquid bread. Real bread didn't keep on long voyages. It was the deciding factor that kept the Pilgrims in Plymouth.
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*
Barley Water (Robinson's) is still found in British supermarkets (as is mushroom ketchup). 👍
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.
You said Pepper Potts, 38:37 and I can only think about the Iron Man movies..
Same! 😂
If you put the oats into the water when cold and stir constantly it gets much creamier. I only use water... and raisins.
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.
i just woke up to this playing
Good way to wake up.
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
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.
Italian’s have mastered dried cod! Check those recipes out online you won’t be sorry!
I love creamed peas and tuna on bread. Ive ate it win trout and tuna. I havent tried tilipia maybe tonight
ba ka la. ❤ salted cod.
Bob Loblawaw Loves Oblobbey
oi, these recipes are top notch
Ya would never argue with the Cooks, over broad ⚓ you go..
Thanks!
Bergoo…guessing that could be where the term ‘gooey’ may originate?
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 girls at the end were very kind to John's eyes!
I'm from the nutmeg state 😊😊 gosh that's some strong coffee your adding there 😮 interesting 😊😊😊
Big Nutmeg approves this video
Beautiful room
White pot is just like what we call Bread Pudding in this part of the country
I wonder what shrimp would taste like with your brandy sauce
if that orange pan is old it might be radioactive
I had no idea that Lib Lally was oatmeal with molasses; a staple from my childhood 😅
They are like coffee soufflé
21st century bread pudding, only I make mine with whiskey sauce
🤔No :livestream ❓ John and Crew must still be hung over from too much New Year Cheer 🥳 🥂
Burgoo.....Were ROLLED oats a thing back then or was it just cracked or ground oats?
It's called "Welsh RARE BIT" not rabbit 😂😂
Well, depending on where you are from, you might slur it all together and it ends up sounding like "rabbit"
It’s similar to the Japanese Chowan Mushi (my spelling is probably wrong)
Don't use a silver utensil. Silver reacts with the eggs.
It would be great if Mr. Townsend occasionally time travelled to the 19th century
“Yummy”
Coffee custard!
31:30 Stave churches require Vikings turned Christians.❤
Artichokes are too much work.
18th century recipes are written like 21st century tweets.
It would be great with an aioli sauce
the spruce goose❤
Is this a reupload? I said to myself "wow he looks younger there:
I think it is.
Its a coffee custard.
Applesauce and cinnamon
Well !!! 😂😂😂
This stew needs onions.
Bred butter gravy
Bread haha.
👍👍👍
The number of times the skip button has to be pressed is ridiculous.
I would love burgou with salt pork fat ooozed on it.
13:50 - just say it. They look like turds. :)
You scrape off the soft side of the leaf with your upper teeth, the outside is not very good for eating.