Been falling asleep to these long videos these past few nights and they've been really helping with some anxieties and struggles, just laying in bed to hearing the guys cooking, thanks for all the fantastic content and i really look forward to everything you put out! Much love from Scotland
May I suggest to watch steve1989 for this as well. He reviews and eats military rations (MRE's) I know it sounds crazy, but he is very relaxed, mellow, and easy to listen to. Regards from Canada 🇨🇦 😊
@@keithagn Thanks for the recommendation, big Steve fan! Every time he uploads myself and a group of friends talk about the meals he's had, and I do indeed rotate him in my sleep playlist quite often. Fantastic videros and I love his little things, the nice after putting things out onto a tray, the little musical jingles after stirring, I really do love his style.
I love him so much too. He has a positivity that just radiates through his voice. I also love the idea of historical re-enactment cooking and I really appreciate all the effort that goes into the research in review of different recipes of the past.
Love the cooking videos. My Dad loved pickled eggs. He grew up on a farm during the Great Depression and his Mother had one whole acre for veggies and pickled everything. No electricity so no frig. She even pickled eggs. They got electricity in 1941.
My grandma use to make her own Sauerkraut, she does much in the old style, like pickeled eggs, jams, salt pork, salted cucumbers, dried fruits, grandpa use to do his own fruits wines or ciders or apple juice, they lived a farm life common in Germany before World War II, that had much in common with this 18 century cooking - of course, Supermarkets are there, but, it`s something different in home grown veg and fruits and it was their common and known thing to do - I ate all the stuff when I was a child, even stole some raisins from the " well hidden " Rum pot " and wonder about the strange taste and felt dizzy after - a visit at my grandparents was a kinda time travel in a way and I enjoyed it so much. But I never was a friend of the sauerkraut soup either....
Postum is like coffee and I believe it is made using roasted wheat kernels. We were brought up with it in the late 1940s, 1950s, and early 1960s. It was caffeine free and made with grain, so kids were encouraged to drink it then instead of coffee. It was made near our house in Michigan then, however, now it is made in another state and it is owned by another company. -Loved it.
Wow, wish I could have tried a piece of the bread with butter on it. That is very cleaver making that 18th century oven and then using it successfully at an event. You guys have a lot of talent, and thanks for sharing ❤
I forgot what a great team Jon and Kevin are. As always it was nice to re-watch these old videos. It's been a long time since I've seen a lot of these.
Several years ago, we went to Bolivia for a Habitat project. These beehive-shaped outdoor ovens are everywhere. We were there in July, which is “winter” there, though it never got below the high 70s. Due to lack of other fuel, they often burn dried cow manure as fuel for cooking, so there were often some pretty interesting aromas.
Jon, love the 12th night recipe, I have had a very similar cake from a Scottish recipe where in they substitute Scotch Whiskey for the Brandy, this adds the unique smokeyness you get from the drying of the barley with peat fires that are part of the distilling process.
I bought and read the book of the memoir of Joseph Plumb Martin. Very good read. The struggles and all they did for what we have today. I have two ancestors that fought in the American Revolution. One was in the Colonial Cavalry and the other in a militia. Going to read it again.
CORRECTION ON POUNDING THE CABBAGE. Making sour kraut was a fall tradition at our house growing up. But there is one thing we did you did not mention. We never never pick up cabbage until there are at least frosts over night. You said you have to smash it down. I was told and it was my job for years, I was “ Bruising the cabbage” the cabbage. It is very important to bruise it evenly, layer of salt, layer of cabbage. We had an assembly line and my grandfather walked around issuing orders. But the bruising help to make the Sour Kraut easier to eat. It brakes open the cabbage allowing the juice to enter and makes pickling take less time. Then we would have a taste after 7 days when the product is have Kraut and half cabbage flavor. Same with pickled cucumber open them up after 1 week and enjoy half pickled cucumber flavor.
Thank you for all the videos and knowledge Mr. Townsend! Because of videos like these i started reenacting and cooking at camp events and found a whole new hobby. I ❤️ being at camp. Cheers sir!
I have a jar of pickled eggs left that I made 6 months ago still in my fridge and they are just fine to eat as far as taste goes. Once they sit in there that long the egg white seems to have less of a bite. I recommend using an instapot to steam your eggs. Even the fresh eggs peel just fine.
Really wanting to go to one of these events in US and participate. Problem is being a Prescott Having read some books etc about the war of independence, BUNKER HILL . Which side ? A Prescott mentioned on both sides😂 Brilliant viewing as ever. Love what you do.
This is fantastic and probably more necessary to know considering what’s coming down the road. Those of you who have been listening to the world economic forum and the United Nations know what I’m talking about. Thanks for these great videos.
My grandma williams used to say that as a measurement when she made hush puppies so I would look to the south eastern part of the US cook books the " pindent" she used was a measuring cup for one quarter cup for batter.
You mentioned how dense the bread was due to the cold temperature. As a History Channel, I'm surprised you're not familiar with leavening ovens. These ovens are specifically designed for colder temperatures and allow bread to rise before baking.
Take the meat, partially cook it over the flame then take a flattened ball of dough and wrap it around the meat while it's still on the stick and put it back over the the fire. The bit of fat in the meat should lend some flavor to the dough and the whole thing is easy to pop in your mouth, or pocket.
Mom told me that at about the same time it was pig butchering time her mom made sauerkraut. Mom always baked her sauerkraut after she had seasononed it and added some brown sugar. Nothing tastier than lightly browned kraut with that hint of brown sugar sweetness. I still love kraut dogs and I make my kraut the same as mom did.
Glad to see another PA Dutch. Where I live now, I mention saurkraut for New Year's Day or pickled red beet eggs, or tables needing the "sweets and the saurs, just like life".
I look at the table design, and just point out, the way friends do, that the corners need to be on TOP of the legs, not to the side. Also that there needs to be some diagonal support too to stop it racking side to side. Anyhoo. I'm watching now... SHHHH Cheers 🇬🇧
There's French-Canadians in my wife's family background, and they still celebrate the 12 days of Christmas, working on the idea that Christ was born on the 25th, and the star of Bethlehem appeared, to guide the Magi to him. The French - Canuk did their main gift giving on " Little Christmas ", Jan. 6th. This helped with several family members being in the military, not always able to get leave on the holiday, but could get off on Jan.6th....
In the 1940'ies during the war, there was a coffee replacement brand in Denmark called Rich's. They roasted rye and chicory to make their coffee substitute. Untill now i thought it was there due to the shortage, but ofcourse coffee was expensive even before the war and the Brand goes back to 1834. Far from unique as i have learned it was a central part of my grandparents stories from the war.
These videos were clearly back when you could afford to buy beef to make a YT video in Indiana. "Modern Crocs should have a glaze that doesn't contain lead" 7-year-old Chinese factory worker has entered the chat.
Ann Cook was the 18th century's answer to the modern rediter and twitter twit talker!🤣 P.S. It took some restraint to keep the language family friendly, but I respect this space and everything you do. P.P.S. It didn't take as much restraint as I previously implied.😅
@townsends Thank you so much! I've been watching you guys for a while. Sadly, I missed the part where you had a website! Now I know where to send the kids for Christmas & Birthdays 😊
Ah bum: I am disappointed to discover, after having this channel's videos recommended to me for months now - that Townsends doesn't have a West Country accent. Not even English!
pretty noncharismatic host talks about how it's the best thing we've ever made. john panics and talks about how it was made. must've not been that good. i respect his honesty :)
You guys have new outfits! How adorably colonial! I'm surprised you're not wearing bright British Red, the color of the empire... well, there might be hope for you after all. God Save the King, I mean God Bless America! Oops!!!
You know, my dad was a Welshman. In our household we never really relished or fancied anglophilic tendencies... my mom side of the family was mixed French and Spanish. I know, our heritage will never grace the pixels of your so-called heritage channel, even though it is integral with the development of early American history, (and we don't dare mention the contributions of people with a bit darker skin, do we). But that's okay, here we can find one of the last refuges of myth in American history. I do think you're "spot-on" with your extant references for recipes. Good job Old Man!
Sorry I can't be watching such shockingly bad sound from such a well produce show I have loved for so long now your just going make unwatchable videos after all the top videos I have loved watching for so meny year hope you get it fixed guys it be sad to lose your show
Note: baby doll is put in after cake is baked. Otherwise, you have melted plastic. Making King Cake tasting gross. My grandma would forget the baby doll. Instead she'd insert a silver dollar inside before the glaze. I always mark the spot, in hopes of getting it. Hahaha, never got one😢. Grandma told me she'd put another layer of glaze in different pattern...just for me. Then she'd chuckle.😂
Man, cooking(your own) good food and then eating it in peace without any worries is probably one of the purest pleasures in life.
Been falling asleep to these long videos these past few nights and they've been really helping with some anxieties and struggles, just laying in bed to hearing the guys cooking, thanks for all the fantastic content and i really look forward to everything you put out! Much love from Scotland
May I suggest to watch steve1989 for this as well. He reviews and eats military rations (MRE's) I know it sounds crazy, but he is very relaxed, mellow, and easy to listen to. Regards from Canada 🇨🇦 😊
@@keithagn Thanks for the recommendation, big Steve fan! Every time he uploads myself and a group of friends talk about the meals he's had, and I do indeed rotate him in my sleep playlist quite often. Fantastic videros and I love his little things, the nice after putting things out onto a tray, the little musical jingles after stirring, I really do love his style.
I love him so much too. He has a positivity that just radiates through his voice. I also love the idea of historical re-enactment cooking and I really appreciate all the effort that goes into the research in review of different recipes of the past.
Be well
fell asleep watching youtube. Woke up having watched half of this video.....
I've had homemade sauerkraut made this way (cabbage and salt). It's 100 times better than the muck from the can. It's really good.
Love the cooking videos. My Dad loved pickled eggs. He grew up on a farm during the Great Depression and his Mother had one whole acre for veggies and pickled everything. No electricity so no frig. She even pickled eggs. They got electricity in 1941.
My grandma use to make her own Sauerkraut, she does much in the old style, like pickeled eggs, jams, salt pork, salted cucumbers, dried fruits, grandpa use to do his own fruits wines or ciders or apple juice, they lived a farm life common in Germany before World War II, that had much in common with this 18 century cooking - of course, Supermarkets are there, but, it`s something different in home grown veg and fruits and it was their common and known thing to do - I ate all the stuff when I was a child, even stole some raisins from the " well hidden " Rum pot " and wonder about the strange taste and felt dizzy after - a visit at my grandparents was a kinda time travel in a way and I enjoyed it so much. But I never was a friend of the sauerkraut soup either....
Postum is like coffee and I believe it is made using roasted wheat kernels. We were brought up with it in the late 1940s, 1950s, and early 1960s. It was caffeine free and made with grain, so kids were encouraged to drink it then instead of coffee. It was made near our house in Michigan then, however, now it is made in another state and it is owned by another company. -Loved it.
Postum: The Mormon hot drink of choice!
@@ianfinrir8724😂😂😂
Wow, wish I could have tried a piece of the bread with butter on it. That is very cleaver making that 18th century oven and then using it successfully at an event. You guys have a lot of talent, and thanks for sharing ❤
I’ve been watching for years. I just joined your Patreon. Thanks for all you do and keep up the great work.
Thank you for your kind support!
@@townsends What's a New Jersey one cent piece worth these days, Townsend?
I forgot what a great team Jon and Kevin are. As always it was nice to re-watch these old videos. It's been a long time since I've seen a lot of these.
Several years ago, we went to Bolivia for a Habitat project. These beehive-shaped outdoor ovens are everywhere. We were there in July, which is “winter” there, though it never got below the high 70s. Due to lack of other fuel, they often burn dried cow manure as fuel for cooking, so there were often some pretty interesting aromas.
Jon, love the 12th night recipe, I have had a very similar cake from a Scottish recipe where in they substitute Scotch Whiskey for the Brandy, this adds the unique smokeyness you get from the drying of the barley with peat fires that are part of the distilling process.
Real fresh bread from a real fresh oven, amazing.
I bought and read the book of the memoir of Joseph Plumb Martin. Very good read. The struggles and all they did for what we have today. I have two ancestors that fought in the American Revolution. One was in the Colonial Cavalry and the other in a militia. Going to read it again.
Excellent show. Thank you
CORRECTION ON POUNDING THE CABBAGE. Making sour kraut was a fall tradition at our house growing up. But there is one thing we did you did not mention. We never never pick up cabbage until there are at least frosts over night. You said you have to smash it down. I was told and it was my job for years, I was “ Bruising the cabbage” the cabbage. It is very important to bruise it evenly, layer of salt, layer of cabbage. We had an assembly line and my grandfather walked around issuing orders. But the bruising help to make the Sour Kraut easier to eat. It brakes open the cabbage allowing the juice to enter and makes pickling take less time. Then we would have a taste after 7 days when the product is have Kraut and half cabbage flavor. Same with pickled cucumber open them up after 1 week and enjoy half pickled cucumber flavor.
Yum! I still like crunchy pickles. They’re almost sweet.
Watching while enjoying my freshly-baked whole wheat bread and coffee!
Good that you are using authentic 18th century plywood and cement board.
this helped w some late night anxiety, thanks brotha been a long time follower
Thank you for all the videos and knowledge Mr. Townsend! Because of videos like these i started reenacting and cooking at camp events and found a whole new hobby. I ❤️ being at camp. Cheers sir!
I have a jar of pickled eggs left that I made 6 months ago still in my fridge and they are just fine to eat as far as taste goes. Once they sit in there that long the egg white seems to have less of a bite. I recommend using an instapot to steam your eggs. Even the fresh eggs peel just fine.
I love this series
Those sausages look like what they make in the Indian subcontinent called seekh kebab. I love your content!
Really wanting to go to one of these events in US and participate.
Problem is being a Prescott Having read some books etc about the war of independence, BUNKER HILL . Which side ? A Prescott mentioned on both sides😂
Brilliant viewing as ever. Love what you do.
My mom is to talk about growing up and always wanting the silver dollar that was hidden in the cake. It was interesting to actually see the cake made!
This is fantastic and probably more necessary to know considering what’s coming down the road. Those of you who have been listening to the world economic forum and the United Nations know what I’m talking about. Thanks for these great videos.
My grandma williams used to say that as a measurement when she made hush puppies so I would look to the south eastern part of the US cook books the " pindent" she used was a measuring cup for one quarter cup for batter.
I LOVE this channel!
You mentioned how dense the bread was due to the cold temperature. As a History Channel, I'm surprised you're not familiar with leavening ovens. These ovens are specifically designed for colder temperatures and allow bread to rise before baking.
The Tuscan sauerkraut sounds really good, and crunchy! I gotta make some.
Love watching these episodes would be great for Dinner parties
V tuuv
Hjy up 😂😊
Take the meat, partially cook it over the flame then take a flattened ball of dough and wrap it around the meat while it's still on the stick and put it back over the the fire. The bit of fat in the meat should lend some flavor to the dough and the whole thing is easy to pop in your mouth, or pocket.
Mom told me that at about the same time it was pig butchering time her mom made sauerkraut. Mom always baked her sauerkraut after she had seasononed it and added some brown sugar. Nothing tastier than lightly browned kraut with that hint of brown sugar sweetness. I still love kraut dogs and I make my kraut the same as mom did.
Nope. I am PA Dutch, and we like our pickled beets and pickled red beet eggs. We like our sweet and sour stuff. Lol
Glad to see another PA Dutch. Where I live now, I mention saurkraut for New Year's Day or pickled red beet eggs, or tables needing the "sweets and the saurs, just like life".
The 12th night bread cake looked really good!
I look at the table design, and just point out, the way friends do, that the corners need to be on TOP of the legs, not to the side. Also that there needs to be some diagonal support too to stop it racking side to side.
Anyhoo. I'm watching now... SHHHH
Cheers 🇬🇧
There's French-Canadians in my wife's family background, and they still celebrate the 12 days of Christmas, working on the idea that Christ was born on the 25th, and the star of Bethlehem appeared, to guide the Magi to him. The French - Canuk did their main gift giving on " Little Christmas ", Jan. 6th. This helped with several family members being in the military, not always able to get leave on the holiday, but could get off on Jan.6th....
In the 1940'ies during the war, there was a coffee replacement brand in Denmark called Rich's. They roasted rye and chicory to make their coffee substitute. Untill now i thought it was there due to the shortage, but ofcourse coffee was expensive even before the war and the Brand goes back to 1834. Far from unique as i have learned it was a central part of my grandparents stories from the war.
Josh reminds me of a 18th century Frank Burns 😄
Chestnut pudding : Wonder if you use some of that cream to smash the chestnuts. Could even improve the texture!?!?
These videos were clearly back when you could afford to buy beef to make a YT video in Indiana.
"Modern Crocs should have a glaze that doesn't contain lead"
7-year-old Chinese factory worker has entered the chat.
It appears (at least at first) as if the nutmeg tavern is either haunted or has one helluva echo
it stopped just as I was getting used to it. kinda grows on you
Iiilli iliiikiiik iiliiiiiiii lo llllllllllllllll ill I’ll I’ll I’ll
@@BlackMasterRoshi33:22 33:22
33:30
33:16
0:16 The Day Before
I do the exact same! I love these marathons.
I have the scouts watching you. Have you thought of being a badge master for outdoor cookin?
With the small oven. If you would put stays across the bottom of the hoops that May stop the cracking.
Ann Cook was the 18th century's answer to the modern rediter and twitter twit talker!🤣
P.S. It took some restraint to keep the language family friendly, but I respect this space and everything you do.
P.P.S. It didn't take as much restraint as I previously implied.😅
i love your videos. so much information i love it
I see the Frail Body shirt in the thumbnail. Clearly a man of culture
hi John, was wondering if you thought you could do the "lamb in a blanket" steamed vs boiling?
Use lead fishing weights to weigh down your cabbage, an old cannon ball if you have one.🤣
Could these pickled eggs be done in a ceramic fermenting jar? Do you sell fermenting jars?
JOSH!!! Cool.......
The Pindents 🧐look like something that the Poles call racuchy, mostly made w/apples nowdays.
53:32 The funniest part to me. But man, that looks yummy...
It bites being gluten free, I miss bread. I used to make my own. Yum 😋
Yummmmm
Hello fellow traveler
oh yea got to have cararrawy!!
If you added wheat bran and wheat germ you'd have Wheatena!
Love the young ones at the seen, Great experience for them, excellent eye opener for them, Fantastic program,
Rroll beef in flour then cook
The trout recipe sounds great, and I'm not a big trout guy. It's usually too fishy for my taste.
You're basically making a vinegar style Coleslaw
looks and sounds a lot like the Fat Tuesday cakes
Always wondered what happened to Kevin
Use a second rock on top of the one in the fire.
Heat the rock and then rub any meat fat on the rock?
Do you guys sell the jar you pickled the eggs in?
Yes, we do www.townsends.us/products/lidded-crock-12-gallon-p4057-p-1406
@townsends Thank you so much! I've been watching you guys for a while. Sadly, I missed the part where you had a website! Now I know where to send the kids for Christmas & Birthdays 😊
How is Josh? and the rest of the crew?
18oos let put something on from 2023
saute kraut withi onions and apples and bacon little sugarlike ke my german oma did!! deeeelisious!!
Your breads good cause ur flour is not mixed with fireplace ashes son.....
That was a bad edit between grain coffee and bread pudding.
Rubins
Ah bum: I am disappointed to discover, after having this channel's videos recommended to me for months now - that Townsends doesn't have a West Country accent. Not even English!
👍😉
😊😅😅😅😊😅😅😅😅😅😅😅😅😅😅😅😅😅😊😅😊😊😂❤❤😂😂😂😂❤❤😂❤😊❤😊❤😊😊😊😅😊😊😊😊😂😅😊😂😂❤😂😂❤😂😂😂😂😂😂😂❤❤😂❤❤😂❤🎉❤😊😂❤🎉😊😊😂😊❤🎉😅😂❤😂😂😂😂😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
So what was the date when the English took over the native peoples' land of America???
What an echo. 👋
Jeez
pretty noncharismatic host talks about how it's the best thing we've ever made. john panics and talks about how it was made. must've not been that good. i respect his honesty :)
You guys have new outfits! How adorably colonial! I'm surprised you're not wearing bright British Red, the color of the empire... well, there might be hope for you after all. God Save the King, I mean God Bless America! Oops!!!
You know, my dad was a Welshman. In our household we never really relished or fancied anglophilic tendencies... my mom side of the family was mixed French and Spanish. I know, our heritage will never grace the pixels of your so-called heritage channel, even though it is integral with the development of early American history, (and we don't dare mention the contributions of people with a bit darker skin, do we). But that's okay, here we can find one of the last refuges of myth in American history. I do think you're "spot-on" with your extant references for recipes. Good job Old Man!
Nah, that ain’t it chief.
Sorry I can't be watching such shockingly bad sound from such a well produce show I have loved for so long now your just going make unwatchable videos after all the top videos I have loved watching for so meny year hope you get it fixed guys it be sad to lose your show
TH-cam editor is just taking forever cutting the bad part out. It will be fixed in a few hours.
Just FF for like a minute and it's done.
The 12th night cake reminds me of the King Cake they make still today that is made with a baby doll baked into it.
Note: baby doll is put in after cake is baked. Otherwise, you have melted plastic. Making King Cake tasting gross. My grandma would forget the baby doll. Instead she'd insert a silver dollar inside before the glaze. I always mark the spot, in hopes of getting it. Hahaha, never got one😢. Grandma told me she'd put another layer of glaze in different pattern...just for me. Then she'd chuckle.😂
OSB huh.
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