Just wanted to say thanks for all the great content you guys create. Been watching for around a year or so and have enjoyed every minute. Keep up the great work. Just joined the channel.
The beef patties remind of the swedish dish Wallenbergare were you blend ground veal and heavy whipping cream together. Its a very delicious and rich dish. I love your channel and the content you are producing.
I just love your videos and I hope these daily uploads aren't burning you out. I was just wondering what you and Jules do with the left overs? Or do you have children to feed them to?
My family is from Northern India and we do use dumplings in certain dishes. Love them definitely a childhood favorite. My mom always jokingly said there were about 10 recipes and they circulated the globe 😊Stay safe and healthy everyone.
I think a series about those dishes which have flipped to "rich" foods would be cool. I'd love to know the price difference between then an now! (accounting for inflation of course)
You mentioned in passing the differences in cooking times from the 1930's to now. This might explain why my mother would cook green beans all day long, like she was cooking pinto beans. They would go from the beautiful, fragrant beans to the unappetizing gray blob that appeared on my plate. I didn't realize that I actually liked green beans until I was away from home. Now, they are one of my favorites!
Same here. Mom would boil the vegetables to death, whatever they were. She was from Norfolk, England. May have been because she was raised, going from open fireplace to wood stove, then gas, and finally here in Canada, electric and she didn't change. She would be 100 this year.
@@davidcadman4468 My Mom was a city girl, as much as Abilene, Texas was in 1921. I first thought it might have been cold water to full, rolling boil was all they had. With that being said, she did make some awesome candy without a candy thermometer, not all of it a hard crack brittle. Maybe Glen could help us out with this?
Part of it was how they cooked, but another part was it was to really big food myths. The first being the unless fruit and veg were fully cooked, you didn't get all the nutrition out of them. The second was that people couldn't handle eating undercooked or raw food.
40+ years ago, I (a Canadian) ordered fish and chips in Ireland. They came with mushy peas. I thought it was a mistake, but no, they meant to cook them that way.
When I was first married (1967), my weekly grocery budget was $25. We cooked at home and carried our lunches to work. I lived in the Chicago area at the time.
Thank you for the work you put into this show. Especially during these unusual times. This show reminds me a lot of the old 1980's American PBS show "The Frugal Gourmet" with the late Jeff Smith. That is high praise. Watch a few of those old episodes on TH-cam if you're unfamiliar with that program. Cheers to you both!
My grandmother was an immigrant in the Great Depression. She used to boil her pasta for HOURS! I will never forget she made "American Chop Suey" and it was like a boiled gelatinous mass with meat and tomatoes.
Pasta during the great depression was NOT made the same as it is now. It was generally thicker and used a different grade of wheat. The Closest to it in consistency would be Prince Lasagna noodles, and even these are too thin....
I think Depression-era and wartime cookbooks have got to be the most valuable treasure in a family kitchen. So often, they mention how you might use wild-game, fish, and wild edibles, in ways that only overpriced modern foraging books do today. They provided inspirations for the average homemaker to do the most she could with rations, or hard-to-get foods, and I think we could all benefit from learning what our ancestors used to be able to do in the kitchen.
My grandmother used to make something that was a cross between a hamburger and a meatloaf... she made them quite often... she added bread crumbs and veggies to extend the meat... she had 5 kids... I’m glad you showed that it’s fine to use products after their best by date... just smell them and use common sense...
It's 2023, and food prices and gas are still very high. This video still applies from 3 years ago during the pandemic. People are still homeless, or are very poor. These videos really help. Thank you. Chicken and dumplings is one of my favorites in the winter. I'll have to try the beef.
I've been buying church cookbooks at the thrift store for cheap as nobody wants to put their name next to a bad recipe. Look in your thrift stores for them !
The house I now own way built in 1930. Of course its been updated and renovated since then, but it is still fascinating to consider that some of these recipes were made and served in my home.
I currently have a package of "old fashioned" egg noodles that specify to boil for 22 minutes... and they were al dente at that mark. I was skeptical when I read 22 minutes, and checked them at 15 but they were definitely still hard. Could it be the drying process, or the thickness of the noodle? I don't know what to think because I've never boiled other store bought pastas for >15 minutes!
I cannot specifically say about egg noodles, but when I make my udon noodles I have to cook them for 17-20 minutes because of the density of the dough. it is a very dry tough dough and requires lengthy cooking.
I made this today. I just added a bit of seasonings, to the meat, like oregano, fresh parsley, fresh garlic, just a little bit of each. I used half and half, because that's all I had in the fridge. I then followed the exact recipe. It was delicious. I loved it.
This looks very appetizing to me. I lived with my grandparents as a child. My grandparents were married in 1927. I thought everybody's "mom" cooked for them like my grandmother did for me. My kids certainly enjoy the recipes she taught me (and my wife likes that I love to cook).
I was born in Cuba but was raised here in the States since age 5 so my only experience with Picadillo is first from my mom and grandmother's cooking and then from eating at restaurants and with friend's families. Overwhelmingly the version I have tried from my family and friends and from restaurants, including both fine dining and comfort food Cuban restaurants in Miami and New York is the one with diced potatoes, red pepper, finely sliced onion, pimento stuffed olives, raisins, and often capers. My mom's recipe included all of these ingredients but the capers. And it was and is here in Miami served with white rice.
Thanks Glen, during the extra time at home our cooking repertoire and language is evolving thanks to you. It's hard to put into words just how much these recipes are helping us out. You're the best.
The price switch in protein caught my ear. Dad worked in a restaurant in the 50's - scallops --> cheap, not thought of as fancy, but budget. Place was a family restaurant for working class - even today a lot of these recipes form the basis for my comfort food repertoire.
I tried this recipe and it worked super well but advice for anyone who is going to try it: the pattys do tend to fall apart when you try to flip them so be careful the first time you flip them but other than that have fun it’s an easy yet delicious recipe!
I really enjoy this channel. I'm from Chicago and my grandparents grew up in the great depression in Chicago. You hit it spot on...per the grandparents
I was born and raised in Italy. When I heard of the 40 minutes, I felt as if my hearth had been ripped out of my chest. :) Just to give you an idea: once drained, pasta ought to be sauced and eaten within 30 seconds. Beyond that, it starts to mush up... Italians are "laissez faire" as they come, but not on pasta.
Hell a lot of people take pasta off a min or two before it's done so the heat from the sauce doesnt take it past al dente. 40 mins would be pasta porridge.
Thanks for this it give me some back ground on what my Mom cooked when I was a child. I am 71. My Father was a Navy cook in WWII and we had similar meals to this regularly with added vegetables. We had hamburger with everything from bread crumbs to Rice Crispies mixed in.
Well, i'll tell ya, i had other plans for supper tonight... but after i watched this,,, i put the meat back into the refrig and am getting out a pack of hamburg,,, and we are having this... Thanks alot Glen, i wouldn't have thought of it on my own probably.. and because of the dumplings , i know my husband will be grateful that i did watch this video... and yes i know i didn't capitalize my " i's" ... im getting lazy in my old age.
Just founded you about a month ago and I absolutely love your dedication to providing very interesting recipes. I Just wanted to let you know how much I appreciate all the effort you put in to your programming thanks.
I made this last night and feel compelled to post. This was fantastic! I added a little Worcestershire and some dry herb mix to the beef, used bacon fat instead of butter in the dumplings and finished the sauce with some cold butter (off the heat) to make it silky and glossy. Talk about comfort food! It reminded me very much of my mother's cooking (she was born shortly after the depression but grew up in a depression era influenced family for sure). The dumplings (my mom used to make these dumplings on top of beef stew) were wonderful. Where we come from (midwest USA) some people call these dumplings "fat noodles." This was quick and easy and I'll definitely make it again.
My German grandma had several dishes that she complement with dumplings. Interestingly when I asked her once how she would make them she asked “which ones?” Turns out she had about a handful of very different dumplings she could use. My English grandma tried to surprise me with dumpling once and they were the most unappetising and saddest things I ever had to politely eat to the last.
It would be fascinating to see a new series for the upcoming depression. I think variations on the German Leberkäse (a fine meat loaf that does neither contain liver nor cheese) as well as potato, bean, dumpling, casserole, and bread variations will probably be great subjects.
I think a bit of thyme and marjoram would make that amazing. I have dried both, so I may try doing that. Also, I'd bet you could sub in frozen (well, thawed from frozen) veg of whatever sort in there instead of the fresh carrots/celery. I have a frozen veg mix with carrots, peas, corn, and celery that would probably be great in that. Guess we'll be having that for dinner in tomorrow or the day after.
Hello Glen.... Having just found your channel and loving all the content, especially from the Old Cookbooks. Very much needed considering the year we went through last year. I enjoy the simple recipes so much. Thank You guys so much!!
I have been watching your videos for a couple of months now, and really enjoying them. I must note you guys eat a lot of celery! Summertime salads are about the only time I ever eat celery. Even then I can't say it's a something I eat a lot. I don't remember ever adding it to a meal and would never have it cooked.
Those ground beef clubs are the best. They always freeze well, but only freeze them for a few months just incase. In the summertime one of the grocery stores in town always has sales on them. Last summer the lowest I saw them was about $0.85 per pound. Definitely went back multiple times to get more, since they had a limit of 2 each purchase. Unless I'm making burgers, I don't really care about the quality of the ground beef, because I'm going to be seasoning the hell out of it for most dishes.
Today I dug in my freezer and pulled out chicken breasts... that I will flatten and stuff with a cranberry stuffing... then wrap in a double smoked bacon from the freezer. Peas and carrots from the freezer and... Instant mashed potatoes. I will use more milk and butter in it and hope it helps.... I am going to use some packaged gravy too. I was doing pretty good until I hit the potato part. :D I have a FABULOUS homemade cranberry wine to go with this. I even made the cranberry juice from scratch. If all else fails I can drown my mashed potato blues. :D
It's worth noting that round and flat is a traditional meatball shape. Alex (French Guy Cooking) did a series about meatballs and it came up that some NE Mediterranean peoples made small patty shaped meatballs, and IIRC, Swedish meatballs are typically a bit round and flat when they don't come from Ikea.
This is a great meal. I agree, I might add a few more spices to my meat and the gravey,but it sounds and looks great!!!! I Have to try this recipe!!! Thanks for sharing!!!
My mother made "meatballs" that were patties just like this (not the same flavor, she put lemon juice in them, influenced by her German great-grandmother). Mom was born in 1920, so she would have been 10 the year this cookbook came out.
One thing you need to remember, Depression or not, the Chicago Stockyards were still in operation and were still the primary meat packing center of the USA. So meat, primarily beef and pork, was cheaper and easier to get in Chicago than anywhere else at the time. So it's not surprising that a Chicago cookbook is more meat based.
A lot of my childhood favorites are seasoned with salt and pepper, and whatever vegetables are in the dish. I am very fond of black pepper. Eggs fried in a cast iron pan in bacon fat covered in black pepper have no equal.
Worcestershire sauce added to the beef patties, along with parsley and garlic would go far. I agree-the dumplings need herbs,and perhaps a bit of a sharp cheese like Cheddar. A few tablespoons of Boursin or Alouette garlic and herb cheese would be divine!
Hey, Glen. Thanks a bunch for the content; I always admire your more realistic approach to cooking (as compared to most cooking channels/food network types), and especially now, confronting the realities of making do with what you have while the food supply chain is struggling to hold together. I know you guys have a paypal donation button, but have you considered a Patreon campaign? I would be glad to toss you a couple bucks a month to help defray-slash-support these videos (my job is considered essential, and in fact I'm working even more now than usual), but asking me to actually remember to periodically donate puts a strain on my very limited mental resources that I can barely stand. (In other words, I'll give you money, but I'm not smart enough to think of doing so if it isn't automatic.)
we can get ground beef pretty cheaply at a local gricery store... at least until we aren't allowed to cross county lines. but I also stocked up on some cheap fully cooked chicken breasts... so I'm wondering how I can adjust the recipe that way... chicken and dumplings sounds like great comfort food! edit: OMG! DUMPLING CURRY! Definitely making this this week!
Years ago when I was in the Army Reserves, we had a Friday night meal of pasta and sauce, except that to keep the pasta warm, the cooks left it in the water. So we had starch soup with sauce. When the CO stood up to start the night's briefing, the first thing he said was, "We will never have that again." Good times.
I would make it just as you did... according to the recipe. Then I would add stuff... lots of garlic powder to the meatballs... I like the cream instead of milk in the dumplings... my aunt would use cream or half and half in place of milk in many recipes. :)
If you don't have a vacuum sealer, I suggest getting one. I buy the 5lb tube of hamburger and divide it up into 1lb bags and vacuum seal it for freezing. Very inexpensive and you always have hamburger ready for these kinds of projects.
Also, once Vac sealed flatten it out to about an inch thick, first reason thaws very quickly, second reason you can stack them in the freezer easily...
i was making a choc cake once and realized i was out of milk. i had the dregs of cream leftover from a sauce, but not enough. i made up the difference with coffee. it was incredible, id do it again on purpose
Great recipe, in Australia we have long life milk (uht ultra high treated) good to keep in the cupboard, and at 10.30pm its making me hungry 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
it actually stands for ultra high temperature, as it is pasteurised as a higher temperature and for a longer time. That is why it tasted differently but i agree great to have in the fridge for cooking in a pinch.
The reason that the cooking times seem out of whack is because of a difference in cooking methods that isn't all that obvious. Back then, you would "boil" (simmer, really) vegetables and pasta in as small of a pot as you can fit them into and with as little water as you can get away with. With such little water and space, it takes a lot longer to cook than if you used a larger pot with an excess of water, as we would do today. Vegetables cooked this way (and probably pasta too) have a much more concentrated flavor and a firm yet tender texture. You should try it sometime.
If you shop at Costco, people looking for ground beef in a chub can save some money by purchasing their 5 pack of 1 lb ground beef chubs. They are the same fat content as the ground beef on the counter for about 10 cents/lb less. They used to have actually better meat in the frozen chubs.
I looked for newspaper ads or other sources regarding the lobster and crab prices. I know in Maryland during the colonial period there was actually a lawsuit filed over indentured servants being fed too much lobster and crab since it was cheap and sourced locally. I found fish starting for 10 cents (flounder, Pennsylvania 1930) and the same ad/flyer had shrimp at 23 cents so they are per pound. I found a table of average lobster prices per pound from Maine. Lobster was cheap until WWI. The prices climbed during the 1920's peaking at 30 cents per lb. in 1929 but then fell to as low as 15 cents in the 1930's.
Thanks for watching Everyone! *We hope you are all in good health and spirits!* The recipe is in the description box.
Just wanted to say thanks for all the great content you guys create. Been watching for around a year or so and have enjoyed every minute. Keep up the great work. Just joined the channel.
The beef patties remind of the swedish dish Wallenbergare were you blend ground veal and heavy whipping cream together.
Its a very delicious and rich dish.
I love your channel and the content you are producing.
now I wanna try cooking pasta for 40 minutes
I just love your videos and I hope these daily uploads aren't burning you out. I was just wondering what you and Jules do with the left overs? Or do you have children to feed them to?
ECHO༄ LOL!!
My family is from Northern India and we do use dumplings in certain dishes. Love them definitely a childhood favorite. My mom always jokingly said there were about 10 recipes and they circulated the globe 😊Stay safe and healthy everyone.
I think a series about those dishes which have flipped to "rich" foods would be cool. I'd love to know the price difference between then an now! (accounting for inflation of course)
You mentioned in passing the differences in cooking times from the 1930's to now. This might explain why my mother would cook green beans all day long, like she was cooking pinto beans. They would go from the beautiful, fragrant beans to the unappetizing gray blob that appeared on my plate. I didn't realize that I actually liked green beans until I was away from home. Now, they are one of my favorites!
Any clue why they cook them so long?
Same here. Mom would boil the vegetables to death, whatever they were. She was from Norfolk, England. May have been because she was raised, going from open fireplace to wood stove, then gas, and finally here in Canada, electric and she didn't change. She would be 100 this year.
@@davidcadman4468 My Mom was a city girl, as much as Abilene, Texas was in 1921. I first thought it might have been cold water to full, rolling boil was all they had. With that being said, she did make some awesome candy without a candy thermometer, not all of it a hard crack brittle. Maybe Glen could help us out with this?
Part of it was how they cooked, but another part was it was to really big food myths. The first being the unless fruit and veg were fully cooked, you didn't get all the nutrition out of them. The second was that people couldn't handle eating undercooked or raw food.
40+ years ago, I (a Canadian) ordered fish and chips in Ireland. They came with mushy peas. I thought it was a mistake, but no, they meant to cook them that way.
When I was first married (1967), my weekly grocery budget was $25. We cooked at home and carried our lunches to work. I lived in the Chicago area at the time.
Thank you for the work you put into this show. Especially during these unusual times. This show reminds me a lot of the old 1980's American PBS show "The Frugal Gourmet" with the late Jeff Smith. That is high praise. Watch a few of those old episodes on TH-cam if you're unfamiliar with that program. Cheers to you both!
My grandmother was an immigrant in the Great Depression. She used to boil her pasta for HOURS! I will never forget she made "American Chop Suey" and it was like a boiled gelatinous mass with meat and tomatoes.
Pasta during the great depression was NOT made the same as it is now. It was generally thicker and used a different grade of wheat. The Closest to it in consistency would be Prince Lasagna noodles, and even these are too thin....
I think Depression-era and wartime cookbooks have got to be the most valuable treasure in a family kitchen. So often, they mention how you might use wild-game, fish, and wild edibles, in ways that only overpriced modern foraging books do today. They provided inspirations for the average homemaker to do the most she could with rations, or hard-to-get foods, and I think we could all benefit from learning what our ancestors used to be able to do in the kitchen.
My grandmother used to make something that was a cross between a hamburger and a meatloaf... she made them quite often... she added bread crumbs and veggies to extend the meat... she had 5 kids... I’m glad you showed that it’s fine to use products after their best by date... just smell them and use common sense...
It's 2023, and food prices and gas are still very high. This video still applies from 3 years ago during the pandemic. People are still homeless, or are very poor. These videos really help. Thank you. Chicken and dumplings is one of my favorites in the winter. I'll have to try the beef.
I'm with Jules, dumplings all day long... they make me happy!
This was awesome! Warning, do not watch this is if you are hungry. I wish i could post a picture. My husband and i ate the whole thing.
LOVE these old cookbooks, really gives you a taste of history!
Athrna: Checkout "Townsends" channel. He does all kinds of cooking from 18th century sources. If you love history and food, you'll enjoy his content.
I love community cook books. They are a great time capsule.
I've been buying church cookbooks at the thrift store for cheap as nobody wants to put their name next to a bad recipe. Look in your thrift stores for them !
You two are a tonic. I’m sure you’re helping a lot of people navigate these times. Stay safe.
I had to subscribe love show and the era of cooking. My Dad would talk about growing up during the depression with 16 kids.
Thank you so much 🖐️👊✝️💞
The house I now own way built in 1930. Of course its been updated and renovated since then, but it is still fascinating to consider that some of these recipes were made and served in my home.
Your show brings me joy.
I've got all this stuff in my kitchen.
I'm definitely adding some"Better than Bouillon" to the water!
That's dinner!
I currently have a package of "old fashioned" egg noodles that specify to boil for 22 minutes... and they were al dente at that mark. I was skeptical when I read 22 minutes, and checked them at 15 but they were definitely still hard. Could it be the drying process, or the thickness of the noodle? I don't know what to think because I've never boiled other store bought pastas for >15 minutes!
I cannot specifically say about egg noodles, but when I make my udon noodles I have to cook them for 17-20 minutes because of the density of the dough. it is a very dry tough dough and requires lengthy cooking.
I'm not sure but I think someone likes dumplings.
Yeah, I'm not convinced either.
I love dumplings. I would add fresh chives to these.
If you meet somebody that doesn’t like dumplings, run...
@@PlayaSinNombre Lol, true!
I made this today. I just added a bit of seasonings, to the meat, like oregano, fresh parsley, fresh garlic, just a little bit of each. I used half and half, because that's all I had in the fridge. I then followed the exact recipe. It was delicious.
I loved it.
A really great cheap meal to make that stretches meat in a dish is Colcannon.....i love it and could eat it by the ton
That looks terrific. I think I would add a bunch of mushrooms to this to add some additional flavor. But I'm all out at the moment.
My husband is thinking sauteed mushrooms and onions, no celery. He thinks green beans are a good side, not in the sauce.
@@TheTrueWarlic I tend to do something similar when they put bell peppers on sale.
This looks very appetizing to me. I lived with my grandparents as a child. My grandparents were married in 1927. I thought everybody's "mom" cooked for them like my grandmother did for me. My kids certainly enjoy the recipes she taught me (and my wife likes that I love to cook).
I was born in Cuba but was raised here in the States since age 5 so my only experience with Picadillo is first from my mom and grandmother's cooking and then from eating at restaurants and with friend's families.
Overwhelmingly the version I have tried from my family and friends and from restaurants, including both fine dining and comfort food Cuban restaurants in Miami and New York is the one with diced potatoes, red pepper, finely sliced onion, pimento stuffed olives, raisins, and often capers. My mom's recipe included all of these ingredients but the capers. And it was and is here in Miami served with white rice.
I am so totally making this for supper later today.
I really would love a video of you testing whether or not you can in fact boil spaghetti for 40 minutes.
@@jamewakk kind of.... it'd be paste
Thanks Glen, during the extra time at home our cooking repertoire and language is evolving thanks to you.
It's hard to put into words just how much these recipes are helping us out. You're the best.
The price switch in protein caught my ear. Dad worked in a restaurant in the 50's - scallops --> cheap, not thought of as fancy, but budget. Place was a family restaurant for working class - even today a lot of these recipes form the basis for my comfort food repertoire.
Anything that says meatballs has got my attention. :)
I tried this recipe and it worked super well but advice for anyone who is going to try it: the pattys do tend to fall apart when you try to flip them so be careful the first time you flip them but other than that have fun it’s an easy yet delicious recipe!
I love all the wounderful recipes you have cooked making your chocolate maple cake for my husband's
I really enjoy this channel. I'm from Chicago and my grandparents grew up in the great depression in Chicago. You hit it spot on...per the grandparents
Nice! Those patties with onions and gravy remind me of the beef patties that my mom used to do when I was a kid!
Reminds me of my childhood. Thanks Glen and Happy Easter to you and Julie.
I was born and raised in Italy. When I heard of the 40 minutes, I felt as if my hearth had been ripped out of my chest. :) Just to give you an idea: once drained, pasta ought to be sauced and eaten within 30 seconds. Beyond that, it starts to mush up... Italians are "laissez faire" as they come, but not on pasta.
Hell a lot of people take pasta off a min or two before it's done so the heat from the sauce doesnt take it past al dente. 40 mins would be pasta porridge.
Tried it out in quarantine - it went well and the dumplings turned better than I hoped. Thanks for sharing
I have a small collection of old cookbooks but don't have this one. I'll have to keep my eye out for it
Those were the kind of dumplings my mom would put in stew. I loved them!
Thanks for this it give me some back ground on what my Mom cooked when I was a child. I am 71. My Father was a Navy cook in WWII and we had similar meals to this regularly with added vegetables. We had hamburger with everything from bread crumbs to Rice Crispies mixed in.
Well, i'll tell ya, i had other plans for supper tonight... but after i watched this,,, i put the meat back into the refrig and am getting out a pack of hamburg,,, and we are having this... Thanks alot Glen, i wouldn't have thought of it on my own probably.. and because of the dumplings , i know my husband will be grateful that i did watch this video... and yes i know i didn't capitalize my " i's" ... im getting lazy in my old age.
Just founded you about a month ago and I absolutely love your dedication to providing very interesting recipes. I Just wanted to let you know how much I appreciate all the effort you put in to your programming thanks.
I made this last night and feel compelled to post. This was fantastic! I added a little Worcestershire and some dry herb mix to the beef, used bacon fat instead of butter in the dumplings and finished the sauce with some cold butter (off the heat) to make it silky and glossy. Talk about comfort food! It reminded me very much of my mother's cooking (she was born shortly after the depression but grew up in a depression era influenced family for sure). The dumplings (my mom used to make these dumplings on top of beef stew) were wonderful. Where we come from (midwest USA) some people call these dumplings "fat noodles." This was quick and easy and I'll definitely make it again.
Oh yeah, Glen that hits the comfort food bull’s eye for sure. Great job! Love the show…Love Jules too (not in a creepy way). Keep on keepin on!
Happy Easter everyone! I love me some Glen! Thanks for the great video!
My German grandma had several dishes that she complement with dumplings. Interestingly when I asked her once how she would make them she asked “which ones?” Turns out she had about a handful of very different dumplings she could use. My English grandma tried to surprise me with dumpling once and they were the most unappetising and saddest things I ever had to politely eat to the last.
Man! Now I'm going to have to make my moms chicken and dumplings stew.
Nice to see a more nutrient dense budget recipe
It would be fascinating to see a new series for the upcoming depression. I think variations on the German Leberkäse (a fine meat loaf that does neither contain liver nor cheese) as well as potato, bean, dumpling, casserole, and bread variations will probably be great subjects.
I look forward to these every week!
I think a bit of thyme and marjoram would make that amazing. I have dried both, so I may try doing that. Also, I'd bet you could sub in frozen (well, thawed from frozen) veg of whatever sort in there instead of the fresh carrots/celery. I have a frozen veg mix with carrots, peas, corn, and celery that would probably be great in that. Guess we'll be having that for dinner in tomorrow or the day after.
I am a new watcher/subscriber. This is a comforting show. Just real. Thank you.
MashaALLAH
Nice Video
Nice Content Keep up the Good content
Be safe , love watching you two .I wish I could fine some old cook book , to look at and share
Just found you and GREAT JOB MAN..Always looking for Dep Era Recipe's..Good delivery..
Funny you guys should mention dumplings with curry - that's been my favorite way to prepare curry for years! It really works perfectly.
Hello Glen.... Having just found your channel and loving all the content, especially from the Old Cookbooks. Very much needed considering the year we went through last year. I enjoy the simple recipes so much. Thank You guys so much!!
I have been watching your videos for a couple of months now, and really enjoying them. I must note you guys eat a lot of celery! Summertime salads are about the only time I ever eat celery. Even then I can't say it's a something I eat a lot. I don't remember ever adding it to a meal and would never have it cooked.
My mom always added baking powder in her dumplings. Less tough and at the same time less gooey.
Another great video! Stay safe Glen and Jules!
And now it’s May 2022! And we are just nicely, hopefully through these ‘trying times’.
I see these meatballs with mashed potatoes and gravy and my mouth is salivating. 😀
Those ground beef clubs are the best. They always freeze well, but only freeze them for a few months just incase. In the summertime one of the grocery stores in town always has sales on them.
Last summer the lowest I saw them was about $0.85 per pound. Definitely went back multiple times to get more, since they had a limit of 2 each purchase.
Unless I'm making burgers, I don't really care about the quality of the ground beef, because I'm going to be seasoning the hell out of it for most dishes.
Thanks for the idea.
Today I dug in my freezer and pulled out chicken breasts... that I will flatten and stuff with a cranberry stuffing... then wrap in a double smoked bacon from the freezer. Peas and carrots from the freezer and... Instant mashed potatoes. I will use more milk and butter in it and hope it helps.... I am going to use some packaged gravy too. I was doing pretty good until I hit the potato part. :D I have a FABULOUS homemade cranberry wine to go with this. I even made the cranberry juice from scratch. If all else fails I can drown my mashed potato blues. :D
My family said this a good meal. This is a struggle meal we all need to know. The US economy suck. Thanks
I really enjoy watching these.
I made this tonight and it was delicious!! Will definitely make it again. Thanks!!
Looks great! Might have to make this recipe today!
It's worth noting that round and flat is a traditional meatball shape. Alex (French Guy Cooking) did a series about meatballs and it came up that some NE Mediterranean peoples made small patty shaped meatballs, and IIRC, Swedish meatballs are typically a bit round and flat when they don't come from Ikea.
Sounds yummy
Ya'll are so freakin cute at the end trying the food together each episode
I love your program. I really look forward to it. I also love the fact that you are Canadian. I'm in Ottawa. Hi neighbour.
Loooove dumplings but have never had them chewy. I always add a bit more baking powder to have them nice and fluffy :)
Happy Easter 🐣
Happy Easter 👍
Oh man i haven't had dumplings in ages.
This is a great meal. I agree, I might add a few more spices to my meat and the gravey,but it sounds and looks great!!!! I Have to try this recipe!!! Thanks for sharing!!!
Thanks.
That looks like a fun one try.
Happy Easter everyone ✝️🐇
My mother made "meatballs" that were patties just like this (not the same flavor, she put lemon juice in them, influenced by her German great-grandmother). Mom was born in 1920, so she would have been 10 the year this cookbook came out.
One thing you need to remember, Depression or not, the Chicago Stockyards were still in operation and were still the primary meat packing center of the USA. So meat, primarily beef and pork, was cheaper and easier to get in Chicago than anywhere else at the time. So it's not surprising that a Chicago cookbook is more meat based.
Later on, when life goes back to normal, try dumplings whith spelt flour and herbs. Amazing! Love dumplings! 🤤🤤🤤🥇🥇🥇
A lot of my childhood favorites are seasoned with salt and pepper, and whatever vegetables are in the dish. I am very fond of black pepper. Eggs fried in a cast iron pan in bacon fat covered in black pepper have no equal.
Worcestershire sauce added to the beef patties, along with parsley and garlic would go far. I agree-the dumplings need herbs,and perhaps a bit of a sharp cheese like Cheddar. A few tablespoons of Boursin or Alouette garlic and herb cheese would be divine!
Love your channel - erudite and practical - and you resemble the great Benny Hill - imagining Fred Skuttle doing a cooking show- cheers mate!
Hey, Glen. Thanks a bunch for the content; I always admire your more realistic approach to cooking (as compared to most cooking channels/food network types), and especially now, confronting the realities of making do with what you have while the food supply chain is struggling to hold together.
I know you guys have a paypal donation button, but have you considered a Patreon campaign? I would be glad to toss you a couple bucks a month to help defray-slash-support these videos (my job is considered essential, and in fact I'm working even more now than usual), but asking me to actually remember to periodically donate puts a strain on my very limited mental resources that I can barely stand. (In other words, I'll give you money, but I'm not smart enough to think of doing so if it isn't automatic.)
Compare some of these recipes price at that time and currently! Would Like that
we can get ground beef pretty cheaply at a local gricery store... at least until we aren't allowed to cross county lines.
but I also stocked up on some cheap fully cooked chicken breasts... so I'm wondering how I can adjust the recipe that way... chicken and dumplings sounds like great comfort food!
edit:
OMG! DUMPLING CURRY! Definitely making this this week!
Years ago when I was in the Army Reserves, we had a Friday night meal of pasta and sauce, except that to keep the pasta warm, the cooks left it in the water. So we had starch soup with sauce. When the CO stood up to start the night's briefing, the first thing he said was, "We will never have that again." Good times.
I would make it just as you did... according to the recipe.
Then I would add stuff... lots of garlic powder to the meatballs... I like the cream instead of milk in the dumplings... my aunt would use cream or half and half in place of milk in many recipes. :)
If you don't have a vacuum sealer, I suggest getting one. I buy the 5lb tube of hamburger and divide it up into 1lb bags and vacuum seal it for freezing. Very inexpensive and you always have hamburger ready for these kinds of projects.
Also, once Vac sealed flatten it out to about an inch thick, first reason thaws very quickly, second reason you can stack them in the freezer easily...
My grandmother made dumplings at least once a here in Maine. They may be filler but they sure are tasty! :-)
i was making a choc cake once and realized i was out of milk. i had the dregs of cream leftover from a sauce, but not enough. i made up the difference with coffee. it was incredible, id do it again on purpose
Buenos días!
Great recipe, in Australia we have long life milk (uht ultra high treated) good to keep in the cupboard, and at 10.30pm its making me hungry 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
it actually stands for ultra high temperature, as it is pasteurised as a higher temperature and for a longer time. That is why it tasted differently but i agree great to have in the fridge for cooking in a pinch.
The reason that the cooking times seem out of whack is because of a difference in cooking methods that isn't all that obvious. Back then, you would "boil" (simmer, really) vegetables and pasta in as small of a pot as you can fit them into and with as little water as you can get away with. With such little water and space, it takes a lot longer to cook than if you used a larger pot with an excess of water, as we would do today. Vegetables cooked this way (and probably pasta too) have a much more concentrated flavor and a firm yet tender texture. You should try it sometime.
If you shop at Costco, people looking for ground beef in a chub can save some money by purchasing their 5 pack of 1 lb ground beef chubs. They are the same fat content as the ground beef on the counter for about 10 cents/lb less. They used to have actually better meat in the frozen chubs.
I looked for newspaper ads or other sources regarding the lobster and crab prices. I know in Maryland during the colonial period there was actually a lawsuit filed over indentured servants being fed too much lobster and crab since it was cheap and sourced locally. I found fish starting for 10 cents (flounder, Pennsylvania 1930) and the same ad/flyer had shrimp at 23 cents so they are per pound. I found a table of average lobster prices per pound from Maine. Lobster was cheap until WWI. The prices climbed during the 1920's peaking at 30 cents per lb. in 1929 but then fell to as low as 15 cents in the 1930's.
I can totally see me making that. Comfort food again. Plain old fashioned home cooking. Where did we lose our way?