And from another Texan. Wished I could buy these, and the Victorian Farm, also with Ruth Mott on DVD so I'd know their presence didn't depend on the whims of TH-cam. Sadly, the Victorian (really end of Edwardian) aren't on TH-cam anymore and haven't been for years.
I managed to find a copy of the little cookbook she’s using. It arrived yesterday and I had a flick through last night. There are some really interesting and creative recipes in there! I’m excited to try some of them as soon as I’ve made a little conversion table of the old UK measurements to metric. The suet we can get here in Australia is very different to their suet so I’ll need to do some maths to make that work, or maybe I’ll have a chat to the butcher and render my own.
@Maud Gonne You should Rip it, upload it, and post it so we all can enjoy if you ever have the spare time. I love your name, Maud, by the way. I've always found it to be so unique to have such character. I bet you are both.
My father told me that he would have gotten 12/6 for a rabbit that was going to be sent to England during the war. Many thousands of Irish rabbits went to England then.
What do nettles taste like? They look so much like collard or turnip greens. I can't past the smell of cooking those to eat them. I would be grateful for some cooked greens that didn't have that sulfer smell to them so I could get the great health benefits from them. Maybe someone in another part of this world has an answer.
@@joegleave2615 So no sulfery collardy smell. Are they more like the wonderful taste of a green pepper or some fresh celery. Flavorful, but not overwhelming. I think I've always had an impartiality to overly smelly anything. Even if it's a good smell. Too much and I get sick to my stomach. Too little of a noxious odor and I'm like a bloodhound trying to sense it out to eliminate it from my space. Lol! I wouldn't even know where to get nettles in Texas so I could try them before growing them. Does anyone know? Besides the internet...
@@e.elsibea1518 They taste like spinach. The young plants, under about 8" are the best, very tender. Be sure to wear gloves, those little stinkers sting like mad and boy does it hurt!! Once they are steamed/cooked they no longer sting. These plants pack a huge nutritional punch also! Makes a very nice hot tea, pull up/cut long stems, tie bunches together with string and hang upside down until leaves are dry and brittle, strip the leaves off, store in closed jars in a cool dark place and make just as you would any other loose tea.
Cindy Clark - there are huge military cemeteries in France, England, and America where soldiers are buried. Have you never seen them?? I’m sure there are similar cemeteries in Germany and in Russia.
Cindy Clark As a stump, Dumb as a stump Well Dear, You had to have your dead soldier ration cards, but you lined up at the grocery with everyone else and got your portions. It was share and share alike mind you. But the legs were yummy fried. Are you actually serious with such an idiotic question? If so I do hope you win a Darwin and thus do not spread your stupidity genetically.
@Barbara Vick First off, How do you know that Cindy Clark isn't a twelve year old child you were answering or the like? Have you not ever heard the saying that there are no stupid questions only stupid teachers? How well do you think you did on answering that question and teaching that person? Some could argue that natural selection should take out all those who spread such negativity throughout the world, but that would be uncalled for.
Suet. Now there is something you do not see used anymore. Suet, for those who do not know, is the fat fond around the kidneys and heart of meat animals like Cow or Sheep. t is not like regular fat, usually dry and crumbly.
PCShogun I still use it here in Ontario Canada, you just have to ask for it if you can't see it. It's often sold shredded in little bags where the meat counters are . My parents in UK used to get it in big hard chunks to grate as needed.
Anybody else watching in fall 2024 just in case.😊
Christmas December 28th 2024
I'd love to have cup of tea with Ruth and talk about the past and cooking. lovely woman RIP. love from the United States ❤️ I love the U.K.
Ditto from me. Lots of love from Texas!!❤️
More love from Texas. And many thanks for this informative and ever so soothing series. It's so lovely to watch with my nighttime cup of tea.
And from another Texan. Wished I could buy these, and the Victorian Farm, also with Ruth Mott on DVD so I'd know their presence didn't depend on the whims of TH-cam. Sadly, the Victorian (really end of Edwardian) aren't on TH-cam anymore and haven't been for years.
The way the cost of living is now biting, I think these programmes will be more relevant today then ever.
I rewatch this fairly often but it's even better in these crazy times. Such a great series.
You and me both, Gina.
I love resourcefulness. We could do with a bit more of this way of life nowadays as well.
Now, more than ever!
A different state of mind lives today. Resourcefulness is a bygone talent.
Weren’t Ruth and Harry wonderful. So sad. Thanks for this xx
Thank you, John, for posting these wonderful programs. The make me humble today.
...still lookin’ for Ruth Goodman throughout these....:)❤️!!!
I managed to find a copy of the little cookbook she’s using. It arrived yesterday and I had a flick through last night. There are some really interesting and creative recipes in there! I’m excited to try some of them as soon as I’ve made a little conversion table of the old UK measurements to metric. The suet we can get here in Australia is very different to their suet so I’ll need to do some maths to make that work, or maybe I’ll have a chat to the butcher and render my own.
How wonderful! Would you be so kind as to share the Leek Pudding Recipe please?
@@TwinkleToes2dayPause the screen when it's shown in the cookbook.
I love your post.
I am highly delighted that you enjoyed it.
I love this found it on TikTok but so happy now I can watch more
such an amazing generation of hero's thankyou
🇬🇧📻"Joyce....hurry up cause Winnie's going to be on the wireless in about a couple of minutes."📻🇬🇧
Aaaaaaaahaha 😂😂
Selecting your butcher, grocer, fishmonger etc would now be coupons to superstores
Absolutely love this show!!
When did these films come out btw? I really like them, found them by happenstance
looks like 2007, from wikipedia
@@dimpletoadfoot8631I thought it was 1993
Does anyone have the Victorian Kitchen Series
Yes I have all of the Victorian Kitchen Garden series. Absolutely gorgeous x
@Maud Gonne You should Rip it, upload it, and post it so we all can enjoy if you ever have the spare time. I love your name, Maud, by the way. I've always found it to be so unique to have such character. I bet you are both.
This will be important during ww3
Definitely.
My mom was in charge of the meat scraps. Everyone was always asking about my mom's fat can.
My father told me that he would have gotten 12/6 for a rabbit that was going to be sent to England during the war. Many thousands of Irish rabbits went to England then.
And they were were anti British or Pro German during "the emergency",..? Eire couldn't decide.
What is this dish at the beginning
Thank u
What do nettles taste like? They look so much like collard or turnip greens. I can't past the smell of cooking those to eat them. I would be grateful for some cooked greens that didn't have that sulfer smell to them so I could get the great health benefits from them. Maybe someone in another part of this world has an answer.
@@e.elsibea1518 they taste like summer itself ! Like a lovely green veg
@@joegleave2615 So no sulfery collardy smell. Are they more like the wonderful taste of a green pepper or some fresh celery. Flavorful, but not overwhelming. I think I've always had an impartiality to overly smelly anything. Even if it's a good smell. Too much and I get sick to my stomach. Too little of a noxious odor and I'm like a bloodhound trying to sense it out to eliminate it from my space. Lol! I wouldn't even know where to get nettles in Texas so I could try them before growing them. Does anyone know? Besides the internet...
@@e.elsibea1518 They taste like spinach. The young plants, under about 8" are the best, very tender. Be sure to wear gloves, those little stinkers sting like mad and boy does it hurt!! Once they are steamed/cooked they no longer sting. These plants pack a huge nutritional punch also! Makes a very nice hot tea, pull up/cut long stems, tie bunches together with string and hang upside down until leaves are dry and brittle, strip the leaves off, store in closed jars in a cool dark place and make just as you would any other loose tea.
Where is the little boy
Mickey Kindley
His him under the stairs.
What was done with all the bodies after WW1 & WW2?
They were placed in the garden.
They were buried. What did you think they did with them? Eat them?
Cindy Clark - there are huge military cemeteries in France, England, and America where soldiers are buried. Have you never seen them?? I’m sure there are similar cemeteries in Germany and in Russia.
Cindy Clark
As a stump,
Dumb as a stump
Well Dear, You had to have your dead soldier ration cards, but you lined up at the grocery with everyone else and got your portions.
It was share and share alike mind you. But the legs were yummy fried.
Are you actually serious with such an idiotic question? If so I do hope you win a Darwin and thus do not spread your stupidity genetically.
@Barbara Vick First off, How do you know that Cindy Clark isn't a twelve year old child you were answering or the like? Have you not ever heard the saying that there are no stupid questions only stupid teachers? How well do you think you did on answering that question and teaching that person? Some could argue that natural selection should take out all those who spread such negativity throughout the world, but that would be uncalled for.
Nice. And the voices are in sinc with the mouths.
Suet. Now there is something you do not see used anymore. Suet, for those who do not know, is the fat fond around the kidneys and heart of meat animals like Cow or Sheep. t is not like regular fat, usually dry and crumbly.
I still use it Atora for my dumplings and golden syrup pudding
PCShogun I still use it here in Ontario Canada, you just have to ask for it if you can't see it. It's often sold shredded in little bags where the meat counters are . My parents in UK used to get it in big hard chunks to grate as needed.
PCShogun
My grandmother had suet from her animals for cooking, and she'd buy other suet for her bird feeders. LOL
Thanks.......I didn't know that.❤️
Thx I was wondering
Anyone else notice that the "small son Paul" never shows up for dinner? What's he doing? Playing video games? LOL
Imagine how many plants may be near extinction because they had to be pulled from the yards. :(
I despair of the human race by some of the questions on here. The sheer ignorance is astounding.
I've NEVER heard of washing vegetables and fruits AFTER they're cut before. NEVER. It totally defeats the purpose. And I used to work as a chef.
leek is often dirty between the layers my mate. You should wash it after it is cut if you don't want dirt between your teeth ;)
It absolutely makes sense, anything with multiple layers should be washed this way.
mark vines
No. You wash the outer layer, cut it and rinse it in a collander. To me that's very different.
Not much of a chef are you? Common knowledge with veggies that have layers....
LOVE RUTH !!❤