Jon and Michael have been fussing from opposite sides of the nutmeg question for quite some time. They *have* to give each other a hard time about it. It's become a tradition with those two and it's always a giggle.
That's the first time I've seen that version of bubble & squeak. Usually in the countries of the UK, we make bubble & squeak by frying up the leftover vegetables from the Sunday roast. In my family, we serve it either with meat from the joint, or bacon / gammon. Makes a great Monday evening dinner. It's great seeing Michael on the channel
Same and to use such a now expensive cut of meat takes away from the history of Bubble and Squeak. B&S is a meal made with leftover veggies and meat. tbh I would add a side dish of simple buttered egg noodles or dumplings but that's me.
@GarouLady I usually serve with a poached or fried egg on top, because the UK version is a drier dish. However, I think your suggestion of pasta or dumpling with this recipe would be perfection 🙂
I love the episodes with Michael. He's quiet and laid back yet still conveys his genuine enthusiasm and love of what he's doing. I hope he makes many more appearances. Bubble and squeak is one of our camp favorites at rendezvous. We have always done it similar to this method. If we add potatoes and substitute in ham, its a New England boiled dinner to us.
My mother used to make us bubble and squeak when we were little and I loved it. I grew up on it and this is very close to how she would make it. I miss my mom terribly. She passed on three years ago. I am going to make this for my dad this weekend. I think he will love it because he always used to finish what us three kids couldn't when we were little ones. I love this channel and it saddens me that John is gone but I will keep his legacy alive and well in my home. Rest in peace Sir.
Anyone else suprised and glad that even after such bad recent news that they channel is still able to continue the memory and smash out amazing videos as normal! What a testement to the memory and foundation of this channel. Amazing video as always! Also to add as an English person from the Black Country, my mother always used to make this mid week to bulk out dishes post sunday roast to maximise ingredients and taste without having just boring 'left overs', massive memory of my childhood here!
I’d not keep mentioning it and let it go, because he does read the comments. Just out of respect, let memories be memories and not a controversy, worthy of constant reminders.
That would totally kick up the flavor a notch. When we make mashed potatoes in the fall, we add ⅓ part mashed rutabagas to ⅔ parts mashed potatoes, cooked in the same pot. It's delicious. You know the mashed potatoes taste great, but it's not quite identifiable as a turnip flavor.
@@crystaldottir 🤣Lol. Perhaps rutabaga would be a little less "turnipy" flavored. I always put turnips & apples together in the family Thanksgiving turkey stuffing recipe. It's another turnip pairing that works.
You know that feeling when you can't find adequate words to express your gratitude and admiration, so you shake hands with other person, stare deep inside eyes and just say thank you? It's worth more than plenty of words. I feel this way about you and your hard work guys every time new episode comes out. Thank you
Dragoo!!! It's always good to see Michael on here. I just so happen to have a cabbage that I've got to use. I only used about half of the outer leaves to make a Cabbage Patch stew some weeks ago, so the other half is waiting to be turned into Bubble & Squeak.
I love how confidently he says "today we know 'bubble and squeek' as a mashed potato dish." I'm over here like "what the what?" Yeah, I actually make a dish more similar to this one from the 18th century, than the mashed potato analogue. I'll seer off some chunked up seasoned beef, add some diced onion and carrots, add butter and fry up chunked up cabbage real quick with some salt and pepper, and some herbs, and then let that simmer in some stock for a bit. It's a really great dish. I especially love it when the cabbage still has just a bit of tooth feel to it.
I make something similar to this with smoked sausage. Fry the cabbage and onions in the pan after browning the sausages, dress the veg with some butter and vinegar, whatever herbs sound good.
Yeah I hadn't heard of the mashed potato based bubble and squeak. I've heard of Irish Colcannon though, where spinach or kale are mixed into mashed potatoes. Then of course you can make redskin mashed potatoes with some of the skins left on. So it doesn't sound crazy to mix in peas and corn and whatnot.
Bubble & Squeak is a frequent Monday favourite in our household. We have our traditional Sunday roast dinner and then with any leftovers, make bubble & squeak on a Monday. Makes me proud to be British lol
@@wardy6224 well me either. But never actually heard of bubbles and squeak really either. My mom would make something similar but it has tomatoes and elbow macaroni too. Of course I'm thinking back many many years now, so it may have had a totally different recipe and I just remember the cabbage and ground beef with it also
@@vigilantcosmicpenguin8721 It indeed is ... if you crush up about 3 or 4 whole nuts and eat it you'll be high for like 18 hours. Never did it myself but some of the kids are crazy about it.
I really enjoy Michael Dragoo! As the years pass seeing him from time to time is like seeing an old friend. He brings an air of serenity and wisdom to the show. I truly enjoy episodes featuring him!
I have a reprint of Mrs Beeton's book on Household Management (1861). The recipe is the same as Michael's version, except the vinegar. Mrs Beeton categorizes it in Cold Meat Cookery and advises to fry boiled beef carefully lest it'll be dry and tough. If the cabbage (white, or Savoy) is raw before preparing the dish, then indeed it is healthy and crunchy. In parts of continental Europe you add chunks of potatoes and some broth with a sprinkle of caraway and call it "Irish Stew" (because of the potatoes?).
That is kind of close to a dish my grandparents used to make. They grew up during the depression. We use the cheap high fat ground beef, cabbage, some rice, onions, and tomatoes (could be fresh, canned, diced, crushed, etc), beef broth, salt/pepper and some seasonings. It is all mixed in a heavy oven safe pot. in our instance we use an enameled cast iron dutch oven with lid. put it in the oven and cook tell the rice and cabbage is done. Very cheap to make and very filling. Great stuff.
@@CrystalMcNair my grandpa who is Polish would make stuffed cabbage with rice ground beef tomato sauce and it's wrapped in cabbage unfortunately he's not in enough good shape to do it these days but it's so good. You cut it open and kind of spread it a little bit drizzle it with a little bit of mustard and pepper
@@NicCageForPresident2024 yeah! That's how my grandma would make it. She'd sometimes put slices of bacon on top the cabbage rolls. They would be served with pierogies or blitzed potato pancakes (like Jewish style, but thin and onions. Topped with sour cream)
We have always done it this way. The cabbage is boiled with quartered potatoes and carrots and served with lots of butter and pepper. The frying is just to brown the boiled beef and veg a little. Scotch and Irish ancestry.
I'll say again, like I've said in the past, I love this channel. The mix of interest, education, and positive calm delivery, is just wholesome goodness.
WELCOME BACK MICHAEL DRAGOO!🤩 Bubble and Squeak is a great choice: cabbage would be kept in the root cellar and beef would be salted in a barrel or hanging in a larder. I was thinking fatty and collagen-rich joint of beef.
Michael Dragoo seemed hesitant through most of this episode. I'm glad he loosened up a bit at the end. He's always at his best when he seems like he's on the verge of saying something wildly inappropriate. 😁 I still go back to watch the pancake episode sometimes because of his comments about historical re-enactors.
Maybe it's a British thing, but we have bubble and squeak almost exclusively after Christmas Day dinner and New Years dinner - can't wait to try out this recipe!
My wife and I learned the concept of Bubble and Squeek about 8 years ago, as a Thanksgiving leftover dish. There seem to be as many recipes for it as skillets to put it in. We've made it a few times and I really do like it, but we don't often have a meal that would have leftovers suitable for it.
I've loved all your videos and recently came across a reenactor on reddit who acquired his outfit from Townsend Sr. , he touched so many lives and you continue his beautiful legacy
Tough meat mightve been pickled in vinegar to make it more tender. We still have some local recipes that take tough cuts and stew them with vinegar ( and that are sweetened up with molasses to lessen the acidic impact ).
Fascinating episode as always guys! I'm English, and we regularly make bubble and squeek after a roast dinner, so was very surprised to learn about including beef into the dish, we've always just done it with veg only! I also thought it was called bubble and squeek because of the sounds your bottom and stomach made after eating it the next day 😂
In PA my family called this "halusky" and it is the one dish I could not live without, even to this day. Butter-fried cabbage and onions with brats or bacon, sometimes served with egg noodles or dumplings if one wanted to put forth the effort. So good!
I think a lot of the more basic "comfort" style dishes are better in a lot of ways than the overly complicated haute cuisine. Sometimes a simple boiled cabbage can be super tasty. My mom used to make a sauer kraut and pork chop slow cooker meal, super easy to make it's just pork chops and sauer kraut and diced potatoes slow cooked so that the pork falls off the bone. A little salt, pepper, and caraway seed is all the seasoning in it. Hearty and tasty. And very inexpensive for a large family. And a great way to stretch your meat supply!
Very interesting to know. My husband came to America from the UK. He taught me about bubble and squeak, which we make on occasion. I am very excited about this version you have put together and may make it for dinner tonight. It’s always fascinating to me to learn about our early days of cooking. I too, appreciate all you do. Thank you!
When I was a child my father use to drink the cabbage green water seasoned with salt, white pepper and malt vinegar. Think it was common to do in the old East End of London.
Loved the recap of all the episodes that Michael has been in over the years. Whenever I have leftover ham, I always make the Scotch Egg that Michael demonstrated in the early episode.
Gotta think this would be good with a corned beef roast too. Even pork would be good I think. I've eaten a lot of cabbage with different meats and the corned beef and pork (chops, tenderloin, etc) seem to be the best combo. I might need to go buy a head of cabbage for dinner tonight now...
I've never seen it made like they made it!!. Im from the UK & we use lard to fry the onion and cabbage and chopped bacon add some diced potatoes fry them together & cook until tender then add some fresh or frozen peas if you like!. Sooooo yummy!! Sometimes I like to add turnips & parsnips!!. I'm definitely going to try this way for sure looks great!!.😋
I've also had cabbage with canned corned beef. If you use a good one then it's a great meal. I get mine at Asian markets. Usually use a spicy corned beef. Great winter pantry meal.
My mother was an interpreter at a museum in a famous baseball town in the mid to late 90’s and as a child I used to love walking around the grounds and learning about everything. One thing my mother brought home with her was the recipe for Bubble and Squeak, something I still make to this day, 20+ years later. Her iteration uses salted pork from the pig that was hung upstairs and adds in potatoes. Cabbage was fried/steamed instead of boiled and drained.
I used to make something similar with ground beef (browning the beef and then adding onions and cabbage). I would call it "slop". It was also delicious haha.
btw I love your channel and I have been here since your guest today came for his first episode. My family immigrated to the US and has been here for 140 years and most of your recipes are much older than that but your show always crates a wonderful window into a familiar but foreign age which is a great escape from the day to day. you are amazing and keep up the good work.
Growing up we had a dish we called "Dew" You went through the fridge and made Dew with what you had. I still make it to this day. Love when you have Michael on. He's the kind of guy you would want as a neighbor.
This looked delicious ! I was surprised with the vinegar addition though . Re gravy, I always make my gravy with the meat juices added, I never throw away the beef or lamb fat . I use the fat and a bit of the juice for roasting potatoes in and the same for cooking the Yorkshire puddings in 😊👍
Yes! I was reminiscing to myself about the Scotch eggs episode, which is how I discovered Townsends in the first place, though it was a couple of years later. I was fascinated with Scotch eggs and after watching that episode was hooked on this channel. Twenty years ago I lived near a little Cajun breakfast joint and my favorite dish was their version of Bubble and Squeak: grits with spinach and meat (I don't remember what kind) in a tomato onion sauce, all with a couple eggs poached in the sauce. Thank you both for another wonderful episode!
You gotta love the fact that with everything going on in the world we can still have a laugh because Jon leans into the joke of him putting nutmeg on EVERYTHING.
I'm only half way through, but I had to stop to thank you both. My hard day just melted away. You are both so very kind. Excellent teaching...I watched the gravy being poured in...and I was wondering why it was so brown...and the explanation made me realize how much I have been throwing away and could be saving for future dishes. I'm an American wife and mom.
Good gravy! Michael has returned to continue the activities in the German kitchen of which I am so fond. I like everything this channel cranks out, but the kitchen recipes with Jon are what hooked me.
a bit over a decade ago I'd used a bit of apple cider vinegar when braising some chicken for my uncle. He was a gourmand, but was in a wheelchair due to a broken hip. He flipped and was so pleased he asked for the recipe, when I said I'd used apple cider vinegar the look of surprise on his face was gratifying.
I’m so happy I’ve stumbled upon these vids. They help me de-stress, are filled with fun history, and they make me want to try out these recipes. Thanks Townsends!
@Brent Smith Growing up in the South, with family in the foothills, I don’t think I’ve EVER had cabbage cooked in any way that wasn’t served with vinegar. Lots of Scots-Irish influence in all our traditions. You can sure do a lot worse than to wind up with a gal who likes her cabbage and sausages!!
Traditionally i mainly see cabbage being used raw in my area. Usually in forms of salads or intended to bring a fresh crisp to boiled dishes. But even then i see vinegar being used often too, usually vinegar gets added in the soaking water. The area I'm talking about is Germany/Netherlands at the nothern area
Wow! I've only had it made this way! Everyone's comments about the modern version really surprise me. Guess I should try a modern version as the traditional is my usual. A family that all experienced the depression and live where that type of cabbage is tough enough to survive ( Alberta) probably had something to do with the popularity of this dish in our family. I like it best with pork hocks.
Amazing to think I’ve been watching you all for so long. Love this channel and your guests. Thank you so very much for bringing history and joy to others.
Outstanding! Please have Michael back more often. Not only do I love the food 'experiments' but the dynamic between you two is right up there. Now I need some cabbage......
The stewed crab debacle remains one of my favorites to watch. You guys turned an unpleasant outcome into one of the most entertaining episodes of the series.
I thought bubble and squeak was corned beef and cabbage. Who knew? Leftovers were Thursday night fare: Mom cleaned out the refrigerator. I loved Thursdays! I'm 71 yo...I still love leftovers.
This might be a great alternative to the St. Patrick's tradition of corned beef and cabbage. The corned beef doesn't appeal to me so this seems to allow any type of meat for the dish. Bubble and Squeak with no blarney 🍀
@@black_rabbit_0f_inle805 I believe Cally is mashed potatoes with leeks or onions and heavy creme, whereas Colcannon is mashed potatoes, white or red cabbage (or kale in some areas) with plenty of butter, milk, salt and pepper. My Nana was from County Roscommon and that is how she always made both Cally and Colcannon. It is lovely with a nice cut of grilled or broiled pork!
Love your videos! I have numerous allergies and found 18th century dishes are very fitting. I love to cook at home and over a fire or brazer. No one ever walks away from my encampment complaining. Thanks again!
John: "You keep coming back Michael" Michael: "What? You say that as if you no longer want me here" Jon: **whispers** "You impeded my backhanded nutmeg additions to dishes that don't call for it. You are banned from the Nutmeg Tavern"
Yes. Never been this early before. Just had to ask since I’ve been curious lately. You often do episodes about drinking and alcohol, but what about the other vice: smoking? I can imagine the pre-rolled common cigarettes we get today didn’t exist yet. But how does tobacco work then? Do most people grow it? Was it common enough that a poor farmer could buy some and smoke? How much did it cost? What would they use to smoke it? Just things I’ve been wondering lately as I watch your vids while outside on a smoke break.
While some people grew their own, most people by this time would have bought it. Tobacco plantations were a thriving business in the south. Although one could roll his own cigarettes, most smokers used pipes.
Good to see Michael, I always enjoy his videos with Jon. Fun that they returned to the 'stewed crab incident', which, even though a failure, is one of my favourite cooking episodes.
I really appreciate the work you’re doing to preserve our history. I really enjoyed this episode because for years I have wondered what is bubble and squeak? Now I know, thank you!
Hi Michael! Good to see you! Its a bit quiet at the forts these day. We've been to Harrodsburg, but not much to Boonesborough lately. Next you fellows are going to have to get into heirloom veggies. We've been dabbling in that, and trying different varieties. We are finding that older varieties of cabbage are quite different from modern cabbages. I also didn't realize that there were spring varieties, fall varieties, and winter varieties. I think I have five varieties going right now for spring, and more in reserve for fall and winter.
Recently shared your channel with my girlfriend and was pleasantly surprised to find her watching while folding some of our laundry! She usually hates learning anything historical (she’s picky) but something about your content she genuinely enjoys. Thanks John! History has always been a passion of mine and thanks to you she’s finally coming around to learning more about our fascinating past!
My Mum always made bubble and squeak on a Monday. Monday was washing day, pre washing machine days, so some cold meat from the Sunday roast and fried left over veg was a quick, filling and tasty meal for her to make. She always used roast potatoes and Yorkshire puds chopped into it too...heavenly.
Mixed is the way it’s supposed to be. Yummy! Try it with corned beef chopped well. I don’t know if it’s 18th century, but it is old - red flannel hash. Chop up left over boiled potatoes, onions, red beets and boiled salt cold, then mix & fry together in butter. When mashed together, it looks like red flannel. When serving add lots of freshly ground black pepper & a chunk of butter. Tasty!
Thanks Jon and Michael for sharing this video, they figured back then that anyone who could read was smart enough to cook so they were short on giving instructions. Not being a chef or cook and not being taught by Grand Parents or Parents I find myself at a loss when trying to fix many different meals. I enjoy cooking with easy to follow instructions though and like others my mid drift is drifting more than my doctor would like. Thanks again, Fred.
Michael's hatred of nutmeg is only equaled in intensity by John's love of it.
It's the greatest dynamic.
Reading your comment BEFORE watching the video (happened to be the first in the list at the time) made that section of the video actually quite funny.
What happens when an unstoppable force meets an immovable object? Apparently just a small dash of nutmeg.
That's a solid premise for a comedy duo.
Jon and Michael have been fussing from opposite sides of the nutmeg question for quite some time. They *have* to give each other a hard time about it. It's become a tradition with those two and it's always a giggle.
As I’m highly allergic to nutmeg, I have to side with Michael!
I can't speak for everyone, of course, but - as a lover of both cooking and history - I appreciate everyone at Townsends for these videos!
Don't know who wouldn't like Townsend's.
Townsends and Max Miller are my two favorite channels at the moment. Incredible!
I’ve made his meat pie and it was scrumptious
His baked beans were amazing
Townsends is peak /comfy/. This channel is perfect to relax to
I love the chemistry these two have. They both seem like really nice people.
They do ... I love seeing them together!
I think if Jon had maintained eye contact JUST A BIT longer and kept talking, he could've gotten away with the nutmeg XD
That's the first time I've seen that version of bubble & squeak. Usually in the countries of the UK, we make bubble & squeak by frying up the leftover vegetables from the Sunday roast. In my family, we serve it either with meat from the joint, or bacon / gammon. Makes a great Monday evening dinner.
It's great seeing Michael on the channel
Same and to use such a now expensive cut of meat takes away from the history of Bubble and Squeak. B&S is a meal made with leftover veggies and meat. tbh I would add a side dish of simple buttered egg noodles or dumplings but that's me.
Same in Australia. Ya can't manufacture it, you can only use leftovers, and particularly spuds 'n' cabbage, and ya gotta cook it to crust.
@@RadioSnivins the crust is the best part!
@GarouLady I usually serve with a poached or fried egg on top, because the UK version is a drier dish. However, I think your suggestion of pasta or dumpling with this recipe would be perfection 🙂
I love bubble and squeak we use left over veg and serve with cold meat and chutney. Traditional dinner on Boxing day
John jokingly trying to put the nutmeg in is a great show of his character
*Americans:* We're going to recreate a meal from the 18th century.
*British:* We're going to recreate a meal from the 18th February.
too true
😂 truth
Yeah their excitement is kinda funny. Cabbage dishes with meat are eaten all over europe as part of the regular cuisine.
Still eat bubble and squeak here in the UK. One of my fave left over meals
Wondered where Michael has been. These are always great episodes.
@@RingxWorld what to heck???
@@Klonkus i think there was supposed to be a find in front of that but i could be wrong lol, i was thinking the same thing
I love the episodes with Michael. He's quiet and laid back yet still conveys his genuine enthusiasm and love of what he's doing. I hope he makes many more appearances. Bubble and squeak is one of our camp favorites at rendezvous. We have always done it similar to this method. If we add potatoes and substitute in ham, its a New England boiled dinner to us.
My mother used to make us bubble and squeak when we were little and I loved it. I grew up on it and this is very close to how she would make it. I miss my mom terribly. She passed on three years ago. I am going to make this for my dad this weekend. I think he will love it because he always used to finish what us three kids couldn't when we were little ones. I love this channel and it saddens me that John is gone but I will keep his legacy alive and well in my home. Rest in peace Sir.
Anyone else suprised and glad that even after such bad recent news that they channel is still able to continue the memory and smash out amazing videos as normal! What a testement to the memory and foundation of this channel. Amazing video as always! Also to add as an English person from the Black Country, my mother always used to make this mid week to bulk out dishes post sunday roast to maximise ingredients and taste without having just boring 'left overs', massive memory of my childhood here!
What bad news is that?
@@djay6651 Jon's father James, passed away. He was the founder of the store and the whole project that is "Townsends".
This video is probably filmed weeks, if not months ago.
I’d not keep mentioning it and let it go, because he does read the comments. Just out of respect, let memories be memories and not a controversy, worthy of constant reminders.
@@lol22332 well now I and others know what happened and can send him our condolences.
When I was growing up, we had this with potatoes added near the end, and one small turnip. I don't know why, but that turnip was absolutely required.
That would totally kick up the flavor a notch. When we make mashed potatoes in the fall, we add ⅓ part mashed rutabagas to ⅔ parts mashed potatoes, cooked in the same pot. It's delicious. You know the mashed potatoes taste great, but it's not quite identifiable as a turnip flavor.
@@goatkidmom We treated it like a reverse treasure hunt, trying to avoid being stuck with turnip chunks.
@@crystaldottir 🤣Lol. Perhaps rutabaga would be a little less "turnipy" flavored. I always put turnips & apples together in the family Thanksgiving turkey stuffing recipe. It's another turnip pairing that works.
@@goatkidmom This same basic recipe shifted over to pork and red cabbage would cry out for apples and rutabaga.
You know that feeling when you can't find adequate words to express your gratitude and admiration, so you shake hands with other person, stare deep inside eyes and just say thank you? It's worth more than plenty of words. I feel this way about you and your hard work guys every time new episode comes out. Thank you
Well, no handshakin' for you!
Corona's a comin' to a tavern near you
I love bubble and squeak! Still pretty popular for a good Sunday breakfast ☺️
Dragoo!!! It's always good to see Michael on here. I just so happen to have a cabbage that I've got to use. I only used about half of the outer leaves to make a Cabbage Patch stew some weeks ago, so the other half is waiting to be turned into Bubble & Squeak.
I love how confidently he says "today we know 'bubble and squeek' as a mashed potato dish." I'm over here like "what the what?" Yeah, I actually make a dish more similar to this one from the 18th century, than the mashed potato analogue. I'll seer off some chunked up seasoned beef, add some diced onion and carrots, add butter and fry up chunked up cabbage real quick with some salt and pepper, and some herbs, and then let that simmer in some stock for a bit. It's a really great dish. I especially love it when the cabbage still has just a bit of tooth feel to it.
I make something similar to this with smoked sausage. Fry the cabbage and onions in the pan after browning the sausages, dress the veg with some butter and vinegar, whatever herbs sound good.
Never heard of "Bubble and Squeak" myself.
@@sarahbethw8050 I make something similar with cabbage, potatoes, onions and sausage too
Yeah I hadn't heard of the mashed potato based bubble and squeak. I've heard of Irish Colcannon though, where spinach or kale are mixed into mashed potatoes. Then of course you can make redskin mashed potatoes with some of the skins left on. So it doesn't sound crazy to mix in peas and corn and whatnot.
Bubble & Squeak is a frequent Monday favourite in our household. We have our traditional Sunday roast dinner and then with any leftovers, make bubble & squeak on a Monday. Makes me proud to be British lol
I do the same👍 from the U.K. too😀
Same here!
So, chopped fresh tomatoes stewed in, instead of vinegar? Would that supply the acidity and pair well with the recipe?
Might be goulash-ish. Idk
@@OneAccord1 Never heard of tomatoes being put into Bubble & squeak /(•-*)_/
@@wardy6224 well me either. But never actually heard of bubbles and squeak really either. My mom would make something similar but it has tomatoes and elbow macaroni too. Of course I'm thinking back many many years now, so it may have had a totally different recipe and I just remember the cabbage and ground beef with it also
Lovely to see a long-standing friendship. Most wholesome channel on TH-cam
NUTMEG RESTRAINT ... very proud of your willpower fellow Hoosier.
It's important to make sure nutmeg is in moderation.
@@vigilantcosmicpenguin8721 It's important to practice moderation in all things...
... as long as you don't overdo it.😉
@@vigilantcosmicpenguin8721 It indeed is ... if you crush up about 3 or 4 whole nuts and eat it you'll be high for like 18 hours. Never did it myself but some of the kids are crazy about it.
NUTMEGGING INTENSIFIES!
I really enjoy Michael Dragoo! As the years pass seeing him from time to time is like seeing an old friend. He brings an air of serenity and wisdom to the show. I truly enjoy episodes featuring him!
I have a reprint of Mrs Beeton's book on Household Management (1861). The recipe is the same as Michael's version, except the vinegar. Mrs Beeton categorizes it in Cold Meat Cookery and advises to fry boiled beef carefully lest it'll be dry and tough.
If the cabbage (white, or Savoy) is raw before preparing the dish, then indeed it is healthy and crunchy. In parts of continental Europe you add chunks of potatoes and some broth with a sprinkle of caraway and call it "Irish Stew" (because of the potatoes?).
That is kind of close to a dish my grandparents used to make. They grew up during the depression.
We use the cheap high fat ground beef, cabbage, some rice, onions, and tomatoes (could be fresh, canned, diced, crushed, etc), beef broth, salt/pepper and some seasonings. It is all mixed in a heavy oven safe pot. in our instance we use an enameled cast iron dutch oven with lid. put it in the oven and cook tell the rice and cabbage is done. Very cheap to make and very filling. Great stuff.
That sounds a lot like the cabbage rolls my grandma and mother (and now me) make.
We had this a lot growing up as well.
@@CrystalMcNair my grandpa who is Polish would make stuffed cabbage with rice ground beef tomato sauce and it's wrapped in cabbage unfortunately he's not in enough good shape to do it these days but it's so good. You cut it open and kind of spread it a little bit drizzle it with a little bit of mustard and pepper
@@NicCageForPresident2024 yeah! That's how my grandma would make it. She'd sometimes put slices of bacon on top the cabbage rolls. They would be served with pierogies or blitzed potato pancakes (like Jewish style, but thin and onions. Topped with sour cream)
We have always done it this way. The cabbage is boiled with quartered potatoes and carrots and served with lots of butter and pepper. The frying is just to brown the boiled beef and veg a little. Scotch and Irish ancestry.
I'll say again, like I've said in the past, I love this channel. The mix of interest, education, and positive calm delivery, is just wholesome goodness.
WELCOME BACK MICHAEL DRAGOO!🤩 Bubble and Squeak is a great choice: cabbage would be kept in the root cellar and beef would be salted in a barrel or hanging in a larder. I was thinking fatty and collagen-rich joint of beef.
Michael Dragoo seemed hesitant through most of this episode. I'm glad he loosened up a bit at the end. He's always at his best when he seems like he's on the verge of saying something wildly inappropriate. 😁 I still go back to watch the pancake episode sometimes because of his comments about historical re-enactors.
I loved Mondays bubble and Squeak. We usually made it from only the leftover food from the Sunday roast except for onions.
We do ours on Thursdays.
Maybe it's a British thing, but we have bubble and squeak almost exclusively after Christmas Day dinner and New Years dinner - can't wait to try out this recipe!
Normally you have the wine mixed in as well
@@Alex-cw3rz sometimes just the wine
I’ve had Bubble and Squeak when visiting a friend who lives in the UK. It’s delicious. Once we had it with mashed potatoes and once with cabbage.
My wife and I learned the concept of Bubble and Squeek about 8 years ago, as a Thanksgiving leftover dish. There seem to be as many recipes for it as skillets to put it in. We've made it a few times and I really do like it, but we don't often have a meal that would have leftovers suitable for it.
My mom was British, it and Shepherd's Pie were just a way to use leftovers.
I had expected a malt vinegar being an English based recipe. Interesting. Thanks guys. Good to see you again Michael.
THAT is also a GREAT THOUGHT. I have some on hand and I have veal shank, cabbage, and sweet onion!
@@jamesellsworth9673 Your all set then James.
Yeah! I was like "Dragoo!" (Dunno if that's spelled right) But I really love when they get together! 😎👍❤️
There's nothing more English than apple cider vinegar
@@BodywiseMustard If you say so.
I've loved all your videos and recently came across a reenactor on reddit who acquired his outfit from Townsend Sr. , he touched so many lives and you continue his beautiful legacy
Tough meat mightve been pickled in vinegar to make it more tender. We still have some local recipes that take tough cuts and stew them with vinegar ( and that are sweetened up with molasses to lessen the acidic impact ).
Fascinating episode as always guys! I'm English, and we regularly make bubble and squeek after a roast dinner, so was very surprised to learn about including beef into the dish, we've always just done it with veg only! I also thought it was called bubble and squeek because of the sounds your bottom and stomach made after eating it the next day 😂
I heard the name “Bubble and Squeak” as a child watching “Bedknobs and Broomsticks” and always wondered what it was. Thanks!
PORTABELLO ROAD, PORTABELLO ROAD
@@codiefitz3876 XD that song shreds.
@@nateweter4012 July the 24th, 1992. Bedknobs & Broomsticks, WHO FRAMED ROGER RABBIT, and Terminator 2 were my daily go to’s for years as a kid
@@nateweter4012 In addition to Sword in the Stone and the Great Mouse Detective
In PA my family called this "halusky" and it is the one dish I could not live without, even to this day. Butter-fried cabbage and onions with brats or bacon, sometimes served with egg noodles or dumplings if one wanted to put forth the effort. So good!
That sounds really good! Do you add any seasonings/spices to it?
I think a lot of the more basic "comfort" style dishes are better in a lot of ways than the overly complicated haute cuisine.
Sometimes a simple boiled cabbage can be super tasty.
My mom used to make a sauer kraut and pork chop slow cooker meal, super easy to make it's just pork chops and sauer kraut and diced potatoes slow cooked so that the pork falls off the bone. A little salt, pepper, and caraway seed is all the seasoning in it. Hearty and tasty. And very inexpensive for a large family. And a great way to stretch your meat supply!
Very interesting to know. My husband came to America from the UK. He taught me about bubble and squeak, which we make on occasion. I am very excited about this version you have put together and may make it for dinner tonight. It’s always fascinating to me to learn about our early days of cooking. I too, appreciate all you do. Thank you!
When I was a child my father use to drink the cabbage green water seasoned with salt, white pepper and malt vinegar. Think it was common to do in the old East End of London.
Probably a great prebiotic.
Michael Dragoo seems like a genuinely nice man. Very calm and very kind. These are the best videos Townsend's uploads.
Huzzah! Glad Michael's back for another one! (Or a few if you filmed a few at the same time, haha!)
Well, a few is always better than one.
Loved the recap of all the episodes that Michael has been in over the years. Whenever I have leftover ham, I always make the Scotch Egg that Michael demonstrated in the early episode.
Gotta think this would be good with a corned beef roast too. Even pork would be good I think. I've eaten a lot of cabbage with different meats and the corned beef and pork (chops, tenderloin, etc) seem to be the best combo. I might need to go buy a head of cabbage for dinner tonight now...
I've never seen it made like they made it!!. Im from the UK & we use lard to fry the onion and cabbage and chopped bacon add some diced potatoes fry them together & cook until tender then add some fresh or frozen peas if you like!. Sooooo yummy!! Sometimes I like to add turnips & parsnips!!. I'm definitely going to try this way for sure looks great!!.😋
Cabbage is great with all kinds of beef or pork! I've been meaning to try cabbage with some fatty ham, like a picnic ham.
I was just thinking that this could be an interesting spin on corned beef and cabbage.
I've also had cabbage with canned corned beef. If you use a good one then it's a great meal. I get mine at Asian markets. Usually use a spicy corned beef. Great winter pantry meal.
@@grennhald That would be amazing.
My mother was an interpreter at a museum in a famous baseball town in the mid to late 90’s and as a child I used to love walking around the grounds and learning about everything. One thing my mother brought home with her was the recipe for Bubble and Squeak, something I still make to this day, 20+ years later. Her iteration uses salted pork from the pig that was hung upstairs and adds in potatoes. Cabbage was fried/steamed instead of boiled and drained.
I used to make something similar with ground beef (browning the beef and then adding onions and cabbage). I would call it "slop". It was also delicious haha.
btw I love your channel and I have been here since your guest today came for his first episode. My family immigrated to the US and has been here for 140 years and most of your recipes are much older than that but your show always crates a wonderful window into a familiar but foreign age which is a great escape from the day to day. you are amazing and keep up the good work.
Growing up we had a dish we called "Dew" You went through the fridge and made Dew with what you had.
I still make it to this day. Love when you have Michael on. He's the kind of guy you would want as a neighbor.
a friends mom had something similar called "Fend" as in fend for yourselves 🤣
Ah Mr. Dragoo is back! What a pleasant surprise!
Correct me if I'm wrong, but don't you think this would be the perfect recipe to add MUSHROOM KETCHUP?!!? 😋😋😋
Yes!!!!!
Mushrooms and onions and beef are best friends
This is like Bob Ross meeting Mr Rodgers. Maximum comfy and wholesomeness
This looked delicious ! I was surprised with the vinegar addition though . Re gravy, I always make my gravy with the meat juices added, I never throw away the beef or lamb fat . I use the fat and a bit of the juice for roasting potatoes in and the same for cooking the Yorkshire puddings in 😊👍
Yes! I was reminiscing to myself about the Scotch eggs episode, which is how I discovered Townsends in the first place, though it was a couple of years later. I was fascinated with Scotch eggs and after watching that episode was hooked on this channel.
Twenty years ago I lived near a little Cajun breakfast joint and my favorite dish was their version of Bubble and Squeak: grits with spinach and meat (I don't remember what kind) in a tomato onion sauce, all with a couple eggs poached in the sauce. Thank you both for another wonderful episode!
You gotta love the fact that with everything going on in the world we can still have a laugh because Jon leans into the joke of him putting nutmeg on EVERYTHING.
I'm only half way through, but I had to stop to thank you both. My hard day just melted away. You are both so very kind. Excellent teaching...I watched the gravy being poured in...and I was wondering why it was so brown...and the explanation made me realize how much I have been throwing away and could be saving for future dishes. I'm an American wife and mom.
Let's go Townsend videos are awesome.
Good gravy! Michael has returned to continue the activities in the German kitchen of which I am so fond.
I like everything this channel cranks out, but the kitchen recipes with Jon are what hooked me.
a bit over a decade ago I'd used a bit of apple cider vinegar when braising some chicken for my uncle. He was a gourmand, but was in a wheelchair due to a broken hip. He flipped and was so pleased he asked for the recipe, when I said I'd used apple cider vinegar the look of surprise on his face was gratifying.
I’m so happy I’ve stumbled upon these vids. They help me de-stress, are filled with fun history, and they make me want to try out these recipes. Thanks Townsends!
A dash of vinegar on cabbage recipes isn't unheard on Mediterranean recipes.
@Brent Smith Growing up in the South, with family in the foothills, I don’t think I’ve EVER had cabbage cooked in any way that wasn’t served with vinegar. Lots of Scots-Irish influence in all our traditions. You can sure do a lot worse than to wind up with a gal who likes her cabbage and sausages!!
Common in German recipes as well.
@@vettepilot427, try it with tomatoes! My favorite cole slaw has pineapple and diced apple with a mayonnaise and yogurt dressing.
Traditionally i mainly see cabbage being used raw in my area. Usually in forms of salads or intended to bring a fresh crisp to boiled dishes.
But even then i see vinegar being used often too, usually vinegar gets added in the soaking water.
The area I'm talking about is Germany/Netherlands at the nothern area
Vinegar is important for chard or greens, too. It always helps.
Hello from Detroit Michigan brother thank you for what you do 👋
We still make this in my family.
It is a good special occasion side dish, we do it the old way.
Michael is always a good ingredient in a Townsends vieo! No matter how palatable the actual food is, the videos with him are always appetizing.
Wow! I've only had it made this way! Everyone's comments about the modern version really surprise me. Guess I should try a modern version as the traditional is my usual. A family that all experienced the depression and live where that type of cabbage is tough enough to survive ( Alberta) probably had something to do with the popularity of this dish in our family. I like it best with pork hocks.
Perfect video. Didn't leave me wanting more of this recipe AND had me ready to watch the next one. Thank you, John and Michael!
I didn't realize I was eating (vegan) bubble and squeak .. but never thought about using vinegar .. I don't pre-boil the cabbage though
Amazing to think I’ve been watching you all for so long. Love this channel and your guests. Thank you so very much for bringing history and joy to others.
My grandma always made bubble and squeak for a Sunday breakfast!
Outstanding! Please have Michael back more often. Not only do I love the food 'experiments' but the dynamic between you two is right up there. Now I need some cabbage......
Hes back at the Nutmeg again XD this looks really solid aswell!
The stewed crab debacle remains one of my favorites to watch. You guys turned an unpleasant outcome into one of the most entertaining episodes of the series.
I thought bubble and squeak was corned beef and cabbage. Who knew?
Leftovers were Thursday night fare: Mom cleaned out the refrigerator. I loved Thursdays! I'm 71 yo...I still love leftovers.
Awesome.
Thank you, gentlemen. Always enjoy Michael's visits.
This might be a great alternative to the St. Patrick's tradition of corned beef and cabbage. The corned beef doesn't appeal to me so this seems to allow any type of meat for the dish. Bubble and Squeak with no blarney 🍀
It sounds a bit like Colcanon potatoes. Basically onions or leeks with mash and a white sauce
Trying this out 👍
I love corned beef and cabbage, but I only make it the one time each year.
And then make bubble and squeak from the leftovers.
@@black_rabbit_0f_inle805 I believe Cally is mashed potatoes with leeks or onions and heavy creme, whereas Colcannon is mashed potatoes, white or red cabbage (or kale in some areas) with plenty of butter, milk, salt and pepper. My Nana was from County Roscommon and that is how she always made both Cally and Colcannon. It is lovely with a nice cut of grilled or broiled pork!
@@CrochetingPup I worked in an Irish pub and Colcanon was cabbage and mash with leeks and heavy cream
I really appreciated Michael's kind and humble words at the end..... Well Done.
NO nutmeg!? Scandalous, scandalous I say!
Yeah, I'm having a tough time being sold on a dish that doesn't even have nutmeg.
He wouldn’t admit to it, but they got all of their nutmeg stores raided before recording this episode
Who could possibly NOT be more interested in more Michael Dragoo episodes?? It's unthinkable!
Bubble & Squeak, Skilly & Duff? Any Redwall fans?
Descriptions of the food was such a large part of those books eh!
Yes redwall!
Love your videos! I have numerous allergies and found 18th century dishes are very fitting. I love to cook at home and over a fire or brazer. No one ever walks away from my encampment complaining. Thanks again!
John: "You keep coming back Michael"
Michael: "What? You say that as if you no longer want me here"
Jon: **whispers** "You impeded my backhanded nutmeg additions to dishes that don't call for it. You are banned from the Nutmeg Tavern"
In slav cooking we have little pies with fried cabbage, those are also good and a little sour with hint of sweetness
Clarissa Dickson Wright also made Bubble& Squeak with Jennifer on a program ,it looked like a nice recipe with lot of textures.
2 Fat Ladies FTW
Glad to see you again Michael. Always love guest appearances on this show.
A British friend told me it's called bubble and squeak because it's the noises you make after eating it!
It’s the sound of it frying in the pan, not as you eat.
Hahaha, I heard it was both. The noise as it cooks amd the nouse after eating it🌬
Judging by the sense of humor I. The 1700s I would say u are right!
Watching you folks gives me hope for humanity.
Yes. Never been this early before. Just had to ask since I’ve been curious lately. You often do episodes about drinking and alcohol, but what about the other vice: smoking? I can imagine the pre-rolled common cigarettes we get today didn’t exist yet. But how does tobacco work then? Do most people grow it? Was it common enough that a poor farmer could buy some and smoke? How much did it cost? What would they use to smoke it? Just things I’ve been wondering lately as I watch your vids while outside on a smoke break.
Sounds like you are in luck. Link below to one of his ones on tobacco
th-cam.com/video/gcooAPbpqQg/w-d-xo.html
While some people grew their own, most people by this time would have bought it. Tobacco plantations were a thriving business in the south. Although one could roll his own cigarettes, most smokers used pipes.
@@andrewn3262 Thanks. I wonder why I never saw this one.
Good to see Michael, I always enjoy his videos with Jon. Fun that they returned to the 'stewed crab incident', which, even though a failure, is one of my favourite cooking episodes.
I really appreciate the work you’re doing to preserve our history. I really enjoyed this episode because for years I have wondered what is bubble and squeak? Now I know, thank you!
I've made a similar dish before - I found blanching cabbage enough to soften then finish pan frying has worked well for me.
Had bubble and squeak for my tea last night with the leftovers from dinner,mashed it all up and made it nice and crispy on the outside,lovely jubbey
Glad to see Master Dragoo back on the channel! He brings a lot of character and joy to the cooking videos.
Hi Michael! Good to see you! Its a bit quiet at the forts these day. We've been to Harrodsburg, but not much to Boonesborough lately.
Next you fellows are going to have to get into heirloom veggies. We've been dabbling in that, and trying different varieties. We are finding that older varieties of cabbage are quite different from modern cabbages. I also didn't realize that there were spring varieties, fall varieties, and winter varieties. I think I have five varieties going right now for spring, and more in reserve for fall and winter.
We need more of that wholesomeness in this dark times...
Always good to see you Michael 👍
Yaaayyyy Michael Dragoo! Easily my favorite, love seeing him get some recognition and hoping he's there for many more seasons and episodes :)
Recently shared your channel with my girlfriend and was pleasantly surprised to find her watching while folding some of our laundry! She usually hates learning anything historical (she’s picky) but something about your content she genuinely enjoys. Thanks John! History has always been a passion of mine and thanks to you she’s finally coming around to learning more about our fascinating past!
Thank you two for the sweet conversation and the genuinely nice looking dish! I might end up trying it!
I really enjoy when Michael drops by. Always (minus 1) great recipes.
What a great friendship. Bless their hearts.
My Mum always made bubble and squeak on a Monday. Monday was washing day, pre washing machine days, so some cold meat from the Sunday roast and fried left over veg was a quick, filling and tasty meal for her to make. She always used roast potatoes and Yorkshire puds chopped into it too...heavenly.
Nice to see Michael back! I knew nda miss when we saw the text of the recipe transposed over the video in white.
Mixed is the way it’s supposed to be. Yummy! Try it with corned beef chopped well. I don’t know if it’s 18th century, but it is old - red flannel hash. Chop up left over boiled potatoes, onions, red beets and boiled salt cold, then mix & fry together in butter. When mashed together, it looks like red flannel. When serving add lots of freshly ground black pepper & a chunk of butter. Tasty!
Thanks Jon and Michael for sharing this video, they figured back then that anyone who could read was smart enough to cook so they were short on giving instructions. Not being a chef or cook and not being taught by Grand Parents or Parents I find myself at a loss when trying to fix many different meals. I enjoy cooking with easy to follow instructions though and like others my mid drift is drifting more than my doctor would like. Thanks again, Fred.