In Spain we usually add lemon juice and raw olive oil to a dish of grilled or boiled fish, even if the fish is cooked with olive oil, the taste of the uncooked olive oil is very special and aromatic. Thanks for the recipe and very interesting book. Like and share 💖
especialdelsur yes I grew up with real Italian and Portuguese Olive oil but I haven’t found that taste since the 70’s and in America it almost doesn’t exist all bad fake oils....
Johny Doe - Here in Canada (Toronto) we have excellent quality olive oils from all over the Mediterranean - even some organic California varieties. But for me, Greek olive oil is tops - especially from Crete, Mytilene, Messenia, and Amphissa.
Thank you so much for doing a Spanish dish. I’ve left comments and even had a question answered during a live stream on the topic of the Spanish in North America. As a Puerto Rican who was born in and lived in New England my whole life, it means a lot to see content on the Spanish and their influences in the new world. Thank you Townsends!
Atomic Peacenik Hola! de hecho , es un tema muy interesante. El uso de las especias , por ejemplo. En qué momento se empezó a usar esta o aquella especia , y cuando llegó a las diferentes partes del mundo.
You may notice that this recipe calls for _olive oil_ and not, say, butter or rendered animal fat. This is because the culinary use of butter historically has been part of the culture of Northern Europe -- and _not_ the sunnier, more Mediterranean parts of Europe, where olive oil was the preferred fat. In fact, the ancient Greeks considered butter suited only for barbarians, disparagingly calling them "butter-eaters".
Right, butter was for the bread of those who lived north of the olive line. I wonder if those who lived close enough were able to trade for for olive oil as a luxury good. After all, butter and olive oil do play well together.
Olive oil was available in the north but was an imported luxury. Often called salad oil or salat oyl it was thought of as a salad dressing . For cooking they used lard, suet, or butter.
I'm spanish and I just realized my mum cooks this dish frequently (without the saffron, though). She also cooks the salmon in olive oil instead of boiling it. It's so interesting learning that this dish is so old. I'm eating like a 17th century inhabitant without even noticing it :D
Have you looked into starting with one if those cool DiY clay flowerpot ovens? My sister made one, and it doubles as a smoker. Very cool. I'm sure for pretty cheap you could make a nice clay mini oven and firepit for cooking. Remember, you can't get anywhere if you never take the first step! So start small and build from there! I'm positive you can do it. Good luck! :D
Salted, dried salmon wasn’t just a cheaper alternative to fresh salmon: The salted kind was the only salmon available for most of the year. Fresh salmon is highly seasonal- it is only caught when the salmon are “running” (swimming upstream to spawn). In a given area, this window only lasts a few weeks each year. The rest of the year, salted salmon was the only salmon in the centuries before freezing, canning, and airplane shipment of fresh fish from far away.
As a spanish guy I have to say thank you and very interesting. It looks like today Andalucía (south of spain) "Atún encebollado" (onions and tuna). I would love to taste "dry salmon" in deed . I always thought salmon is too oiled and fatty to dry like we do with cod on spain and portugal today.
Cosmic Owl ........the Inuits (Eskimo) along with many other tribes along the east and west coast dried fish for later consumption. Not only cod, sardines, shad but, salmon, trout, bass and other fish. Check with someone who dehydrates a lot or smokes. Good luck.
See Canon Thanks a lot , mate !!! But I already knew it. We just dont dry it. We "cure" the meat with salt. Northen people just dry it to the sun and cold air. Thanks again.
Thank you for the book info and the recipe! We do historic re-enactments at La Purisima Mission State Historic Park in California and I am planning on using some of these recipes to cook over one of the open fire stoves or hornos we have. We still have olive trees that the Spanish brought with them in the Mission garden and the olive mill and olive press are part of our interpretation. Some of the Missions up and down the coast press and bottle their oils. I love your channel! Thanks for enlarging your repertoire.
This makes me extremely curious about your take on Mexican colonial cuisine (or New Spanish cuisine I guess). The fusion of Spanish and prehispanic is really something special and so many dishes stick with us today, albeit with small changes. Rompope, which is basically mexican eggnogg, would be super fun to see, and you can have it all year long. I hope you try it someday!
Excellent choice Jon! Salmon, onions, olive oil, parsley and a splash of lemon juice, so simple and healthy. Thanks man! I really love cooking from around the world and I love your choices!
Just when I think this channel can't get any cooler, you prove me wrong. The Spanish were here before the English were... St. Augustine is one of my favorite vacation spots (only about 3 1/2 hours away). And... yum!
Karen K on your way to St. Augustine FL. You can stop and get Apple jelly at a place in Jacksonville Florida made from apples that come from the line of trees that Johnny Appleseed planted. I thinks the place is in Jacksonville Florida. Just thought I would let you know. You can find it online.
The Spanish and french controlled La Florida for hundreds of years, mostly the Spanish, with a handful of years to the English as well. As a native Floridian, would love to learn some early Spanish cuisine.
Ya, salmon was everywhere up there. In the big freezer, in the little freezer, smoked up and vacuum sealed, on every restaurants menu, on every buffet line AHHHHHHHH! I never thought I would miss it, but I do :)
Hey i discovered your channel by accident a week ago and im absolutely in love with your videos, you do a great job and i am surprise to see the "esparto" word outside here haha. Greetings from Spain, keep doing that awesome job.
Love all your videos! It's such a nice escape from other content on this platform. I think the idea of cooking dishes from other cultures is a great idea. Can't wait to see what's in store!
I didn't really know much of anything about Spanish food and cooking until I visited Spain on vacation a few years back. The food there is wonderful. I'll have to check out this book for some of the older recipes.
Wonderful to hear about other receipts that would have been popular in the Colonies. Looking forward to more! (In between your bushcraft videos!) I never get tired of watching your videos!
Amazing video! It's good to see a video on a different culture, Spain was very relevant in America up until the early 1800s so plenty of material to draw ideas from! And to some extent we still use lemon juice -and of course a lot of olive oil- in our dishes over here! Greetings from Spain to everyone in the Townsends team! Keep tup he good work!
Wonderful video. You can still find salted cod in Mexico, especially Mexico City, around New Year's Eve. And the usual way to cook starts with soaking it in a big pot of water to desalt. Great series.
I enjoy your channel. I notice much of your recipes that I can see in modern cookery. And then since I have a wood fire place, I can cook in time of power outage and also camping.
I love the exploration into other cultures! I'm so fascinated with cookery from ages of ago. It's great seeing the differences between different cultures and their take on cooking based on resources and technology. Definitely would love to see more! :D
I wonder what the author of that cookbook would think if he were around today seeing his work shared with thousands, if not millions around the world. Crazy stuff. Thanks for sharing!
You do an amazing work,I'm so happy that I found your channel. It relaxing me so much and I enjoy watching those cooking series. You're the best💓love from Romania
Great video. Spanish food has had great historical influence in the US. Florida, Texas, California, New Mexico, New Orleans.. their food can not be explained without exploring Spanish food.
Personally looking for healthier eating & loved this Spanish one of poached salmon on olive oil sautéed onions 🤙🏻 Also don’t forget the Dutch had settled Manhattan area ( which is why NYC area is sometimes referred to by it’s Dutch name of New Amstetdam) And I’d bet the local native Indians of Del, NJ, NY region must have had some interesting recipes for all the fish, clams, more mussels, crabs, lobster, duck, rabbit & deer they ate. Even muskrats !!!
Cool recipe and seemingly very cool book. I would think that maybe the parsley was at some point added to the onions and maybe even the salmon let to poach with them at the end of the cooking process so the flavors mix a bit? Probably not in the original recipe but that's what I'd do. Also I would probably use a flatter broader type of ceramic vessel, more similar to a large pan, very common in traditional Spanish cuisine.
Love that you not only do this channel, but that your exploring other cultures. I've always wanted to know how they cooked, what they cooked an what utensils an whare they used. You explain so well an I enjoy the history lesson. I love experimenting with what I've learned from watching. Thank you so much. I need to buy a Dutch oven though. Cheers from new Zealand. PS... Over here back in the day, the Maori would cook in the ground called a hangi or cook food in the natural hot pools. They would also eat mutton bird, by rolling in clay an cooking on fire, real interesting stuff 😊
Very nice! What a good variation on the 18th century English cooking theme.....I love seeing these old recipes, it's a good thing to dig down into the older cook books and resurrect cooking that has been neglected.
Hope you do some of Cajsa Wargs recipes. I know that one of my great great grandmother's sent her copy of "Hjelpreda i Hushållningen För Unga Fruentimber" with her daughter when she traveled from Sweden to her husband in America. "As onion on the salmon" (lök på laxen) is saying in Sweden used to signifying when something bad got worse. Researchers think the reason (for the saying) was that during the end of the salmon run (everyone ate a LOT of salmon) onions was ready for harvest. So for weeks (minimum tru September) farmhands only ate salmon and onions because it was cheap and the farmers had more than what they could store.
I love your videos. There's a non biased passion for straight history on here, and I can see your passion for it. Small bit of criticism for this video, between 6:40 and 6:50 there is a subtitle pileup that needs attention. Once again, you're all doing great!
I'm very interested in these recipes from other cultures as it is a glimpse of life from those countries during the 18th century. I wonder if some of practices of these other cultures have been adopted by the Americans in the 18th century and/or vice versa?
so happy to see more recipes and especially for branching out in your cookery! I have never poached salmon before, but I definitely want to cook this next week. If I do I'll be sure to post it and tag it on your instagram. :)
Unfortunately I'm not a big fan of onions, but I still enjoyed watching this! Always love things from past centuries, and admittedly I don't see a lot of Spanish cookbooks from past times.
Thanks so much for this, Jon! I wonder what they were doing/cooking in the Spanish parts of North America? They were colonising Florida, Texas and parts of the Southwest. I wonder what different folks were cooking up in those areas.
I like this multi cultural segment. great videos as always. can you elaborate weather or not if saffron was as widely used as it is now in Spanish cooking. being that it's so expensive
Get "New Art of Cookery" here! ➧ amzn.to/2vn9Xhw ➧➧
I just visited your store! Had a wonderful time, and got a set of the cutlery! Love your videos, look forward to this new series!
Townsends can you do a video on acorn bread?
Awesome, Thanks! Only question being: How can there be ANY 'thumbs down'?? What is Wrong with Ppl??.. ;)
No joke. These are great videos. Very informative.
May I ask how old are you?
In Spain we usually add lemon juice and raw olive oil to a dish of grilled or boiled fish, even if the fish is cooked with olive oil, the taste of the uncooked olive oil is very special and aromatic. Thanks for the recipe and very interesting book. Like and share 💖
especialdelsur especialmente con un cacho pan y copa de vino!
Interesting.
especialdelsur yes I grew up with real Italian and Portuguese Olive oil but I haven’t found that taste since the 70’s and in America it almost doesn’t exist all bad fake oils....
Johny Doe - Here in Canada (Toronto) we have excellent quality olive oils from all over the Mediterranean - even some organic California varieties. But for me, Greek olive oil is tops - especially from Crete, Mytilene, Messenia, and Amphissa.
Dorian Philotheates I’ve searched all over New England its somewhere but only for wealthy
Thank you so much for doing a Spanish dish. I’ve left comments and even had a question answered during a live stream on the topic of the Spanish in North America. As a Puerto Rican who was born in and lived in New England my whole life, it means a lot to see content on the Spanish and their influences in the new world.
Thank you Townsends!
Atomic Peacenik Hola! de hecho , es un tema muy interesante. El uso de las especias , por ejemplo. En qué momento se empezó a usar esta o aquella especia , y cuando llegó a las diferentes partes del mundo.
it's 27 now almost a year later.
My Unlce Marty married a PR woman Emily Garcia in 2000.
xixixixixi dont have cuisine darling. Go fish and we can cook
You may notice that this recipe calls for _olive oil_ and not, say, butter or rendered animal fat. This is because the culinary use of butter historically has been part of the culture of Northern Europe -- and _not_ the sunnier, more Mediterranean parts of Europe, where olive oil was the preferred fat. In fact, the ancient Greeks considered butter suited only for barbarians, disparagingly calling them "butter-eaters".
Vaylon Kenadell The Greeks were just jealous. Ha ha
With butter, its always better!
Tam-Ère Maime nice joke, olive oil is king.
Right, butter was for the bread of those who lived north of the olive line. I wonder if those who lived close enough were able to trade for for olive oil as a luxury good. After all, butter and olive oil do play well together.
Olive oil was available in the north but was an imported luxury. Often called salad oil or salat oyl it was thought of as a salad dressing . For cooking they used lard, suet, or butter.
I'm spanish and I just realized my mum cooks this dish frequently (without the saffron, though). She also cooks the salmon in olive oil instead of boiling it.
It's so interesting learning that this dish is so old. I'm eating like a 17th century inhabitant without even noticing it :D
Confitado.....muy rico❤
That sounds lovely, actually. Hard to beat a good pan fried fish, yeah?
"Welcome to 18th century cooking, I'm John Townsend" *Cracks beer, reclines back* hell yeah
Thanks so much for all you do! Your kitchen makes me want to build one of my own. I love the look and style of 18th Century Kitchens!
Yes! Simple, rough and durable!!!
Allie Parsons me too!
Have you looked into starting with one if those cool DiY clay flowerpot ovens?
My sister made one, and it doubles as a smoker. Very cool.
I'm sure for pretty cheap you could make a nice clay mini oven and firepit for cooking. Remember, you can't get anywhere if you never take the first step! So start small and build from there! I'm positive you can do it.
Good luck!
:D
Salted, dried salmon wasn’t just a cheaper alternative to fresh salmon: The salted kind was the only salmon available for most of the year. Fresh salmon is highly seasonal- it is only caught when the salmon are “running” (swimming upstream to spawn). In a given area, this window only lasts a few weeks each year. The rest of the year, salted salmon was the only salmon in the centuries before freezing, canning, and airplane shipment of fresh fish from far away.
As a spanish guy I have to say thank you and very interesting. It looks like today Andalucía (south of spain) "Atún encebollado" (onions and tuna). I would love to taste "dry salmon" in deed . I always thought salmon is too oiled and fatty to dry like we do with cod on spain and portugal today.
Cosmic Owl ........the Inuits (Eskimo) along with many other tribes along the east and west coast dried fish for later consumption. Not only cod, sardines, shad but, salmon, trout, bass and other fish. Check with someone who dehydrates a lot or smokes. Good luck.
See Canon Thanks a lot , mate !!! But I already knew it. We just dont dry it. We "cure" the meat with salt. Northen people just dry it to the sun and cold air.
Thanks again.
Eso con un cacho pan y copa de vino!
That’s because raw is the only way to eat salmon 😉
Thank you for the book info and the recipe! We do historic re-enactments at La Purisima Mission State Historic Park in California and I am planning on using some of these recipes to cook over one of the open fire stoves or hornos we have. We still have olive trees that the Spanish brought with them in the Mission garden and the olive mill and olive press are part of our interpretation. Some of the Missions up and down the coast press and bottle their oils. I love your channel! Thanks for enlarging your repertoire.
This makes me extremely curious about your take on Mexican colonial cuisine (or New Spanish cuisine I guess). The fusion of Spanish and prehispanic is really something special and so many dishes stick with us today, albeit with small changes. Rompope, which is basically mexican eggnogg, would be super fun to see, and you can have it all year long. I hope you try it someday!
Excellent choice Jon! Salmon, onions, olive oil, parsley and a splash of lemon juice, so simple and healthy. Thanks man! I really love cooking from around the world and I love your choices!
Thumbs up on the title alone. Salmon and onions, say no more! I'm in!
mmmm, 268 year old salmon...
Looks delicious.
@@Gremlins422 smells fishy
@@elchuzalongo4339 did you really have to do that bro
That looks wonderful! So happy to see new cultures and regions being explored.
Just when I think this channel can't get any cooler, you prove me wrong. The Spanish were here before the English were... St. Augustine is one of my favorite vacation spots (only about 3 1/2 hours away). And... yum!
Karen K on your way to St. Augustine FL. You can stop and get Apple jelly at a place in Jacksonville Florida made from apples that come from the line of trees that Johnny Appleseed planted. I thinks the place is in Jacksonville Florida. Just thought I would let you know. You can find it online.
Thanks!
The Spanish and french controlled La Florida for hundreds of years, mostly the Spanish, with a handful of years to the English as well. As a native Floridian, would love to learn some early Spanish cuisine.
More spanish and french cooking please!
Your videos never fails to calm me down, thank you
Love the new international direction you're going with James! Keep the 18th cookery going :)
I lived in Alaska for 19 years and I never thought I would say this but, I really miss the fresh salmon.
I spent half my childhood in Vancouver (living in a tropical country now), and I feel the same way.
Ya, salmon was everywhere up there. In the big freezer, in the little freezer, smoked up and vacuum sealed, on every restaurants menu, on every buffet line AHHHHHHHH! I never thought I would miss it, but I do :)
Hey i discovered your channel by accident a week ago and im absolutely in love with your videos, you do a great job and i am surprise to see the "esparto" word outside here haha.
Greetings from Spain, keep doing that awesome job.
Love all your videos! It's such a nice escape from other content on this platform. I think the idea of cooking dishes from other cultures is a great idea. Can't wait to see what's in store!
Stephanie Nicole this platform
I didn't really know much of anything about Spanish food and cooking until I visited Spain on vacation a few years back. The food there is wonderful. I'll have to check out this book for some of the older recipes.
This is gonna be such a fun new direction for this channel!
I freaking love your videos man. They're like an antidote to stress.
This specific dish, prepared with the same ingredients, is a regional dish of the northeastern coast, especially in the city of Santander.
Love it. Love your dedication.
Great to see you cooking again. Very fine video.
This sounds simple, clean and delicious! 😋🤤
Thank you for bring us along!💜
Your like-to-dislike ratios blow my mind every time! You really bring the best out of everyone on TH-cam, Jon.
The question is: how is anybody able to dislike his videos? What is wrong with them?
Federico Talens-Alesson they probably cook the food differently, or want a faster paced video
@@bensosnowski1128 Fast paced? In the XVIII century? Heretics!
I’m so excited to watch these next few videos! Great idea!
That looks spectacular. Wow, i need to eat before watching these.
Such an enjoyable cooking show!!!! Best channel ever!!!
Wonderful to hear about other receipts that would have been popular in the Colonies. Looking forward to more! (In between your bushcraft videos!)
I never get tired of watching your videos!
Thank you for expanding your horizons
You seem to have a really gentle attitude, that keeps me wanting to enjoy learning watching your videos. I wish you and your kin all the best.
Amazing video! It's good to see a video on a different culture, Spain was very relevant in America up until the early 1800s so plenty of material to draw ideas from!
And to some extent we still use lemon juice -and of course a lot of olive oil- in our dishes over here!
Greetings from Spain to everyone in the Townsends team! Keep tup he good work!
Channel is still awesome! One time I was recovering from a cold and your videos gave me my appetite back! Still looking to make that “rump a ragu”
I cant stop watching your video the atmosphere is so positive
Wonderful video. You can still find salted cod in Mexico, especially Mexico City, around New Year's Eve. And the usual way to cook starts with soaking it in a big pot of water to desalt. Great series.
I enjoy your channel. I notice much of your recipes that I can see in modern cookery. And then since I have a wood fire place, I can cook in time of power outage and also camping.
I love the exploration into other cultures! I'm so fascinated with cookery from ages of ago. It's great seeing the differences between different cultures and their take on cooking based on resources and technology. Definitely would love to see more! :D
tried it - it was awesome and so simple. Thank you a lot!
I have enjoyed so many of your cooking examples, and this was no exception...OUTSTANDING flavor, simple and easy...loved it.
Ed
You deserve more subscribers I found your videos in my recommendation glad I watched them
Love this channel- keep up the great work
The most wholesome channel on TH-cam 💛
Everytime I watch your videos I immediately become peaceful and at rest. Thanks for being so amazing!
Just made this absolutely lovely, thanks John!
I wonder what the author of that cookbook would think if he were around today seeing his work shared with thousands, if not millions around the world. Crazy stuff. Thanks for sharing!
You do an amazing work,I'm so happy that I found your channel. It relaxing me so much and I enjoy watching those cooking series. You're the best💓love from Romania
Love your content and I thank you for what you and your crew do!
Thank you for taking the time to make these videos! Very informative!
this channel brings me so much joy!
And he does it again!! Simply the best!!
FYI the captions are messed up at 6:44, a wall of text appears.
Well, the text wall itself is fine, so who’s to complain?
I really like the stands you have the cooking vessels elevated over the fire with.
It looks so good! It will be so interesting to see a greater variety of historical food!
Enhorabuena, Townsends! I didn't ever see this before! Very cool, hombre.
I love his cottage/cook space.
This channel is too pure for TH-cam
I love this classical simple cooking... it's very calming and euphoric.
Man, this has to be one of the best channels on TH-cam.
Great video. Spanish food has had great historical influence in the US. Florida, Texas, California, New Mexico, New Orleans.. their food can not be explained without exploring Spanish food.
I went to Martin Picard's Sugar Shack outside of Montreal Quebec and they were cooking food in pots similar to what you used. Fascinating.
I heart and thumbs up every one of your videos. Amazingly addicting
Thank you for doing Spanish cookery! I love seeing the cooking tradition of my family and culture.
Wonderful as always, Jon & Co.
I love your channel thank you for opening us up to this stuff.
So happy to see a cooking episode! I love these!
I love it man keep doing what you find fun! Love the energy of this channel
Excellent video! Looking forward to more!
Personally looking for healthier eating & loved this Spanish one of poached salmon on olive oil sautéed onions 🤙🏻
Also don’t forget the Dutch had settled Manhattan area ( which is why NYC area is sometimes referred to by it’s Dutch name of New Amstetdam)
And I’d bet the local native Indians of Del, NJ, NY region must have had some interesting recipes for all the fish, clams, more mussels, crabs, lobster, duck, rabbit & deer they ate. Even muskrats !!!
Looked lovely and so simple . I’m going to try all the recipes .👍
Love the old recipes the most.
Cool recipe and seemingly very cool book. I would think that maybe the parsley was at some point added to the onions and maybe even the salmon let to poach with them at the end of the cooking process so the flavors mix a bit? Probably not in the original recipe but that's what I'd do. Also I would probably use a flatter broader type of ceramic vessel, more similar to a large pan, very common in traditional Spanish cuisine.
Spanish cooking, bravo!
Salmon and onions sounds great. I think I need this book.
Love that you not only do this channel, but that your exploring other cultures. I've always wanted to know how they cooked, what they cooked an what utensils an whare they used. You explain so well an I enjoy the history lesson. I love experimenting with what I've learned from watching. Thank you so much. I need to buy a Dutch oven though. Cheers from new Zealand. PS... Over here back in the day, the Maori would cook in the ground called a hangi or cook food in the natural hot pools. They would also eat mutton bird, by rolling in clay an cooking on fire, real interesting stuff 😊
Hello salmon daddy
Ahh good ole nicole. You never miss a video
lol
Good ol' Nicole
Marvelous Marly !!
Good one, Nicole.
Thank you for appreciating the Spanish cuisine.
I have just discovered your channel. I love it.
actually watching from Madrid, Spain. Wonderful content
Very nice! What a good variation on the 18th century English cooking theme.....I love seeing these old recipes, it's a good thing to dig down into the older cook books and resurrect cooking that has been neglected.
I like your channel very much! Great job! You put your heart in what you do and that's why it's amazing! :)
My family is still in St. Agustine Florida since 1521
Do you want a medal?
Hope you do some of Cajsa Wargs recipes. I know that one of my great great grandmother's sent her copy of "Hjelpreda i Hushållningen För Unga Fruentimber" with her daughter when she traveled from Sweden to her husband in America.
"As onion on the salmon" (lök på laxen) is saying in Sweden used to signifying when something bad got worse.
Researchers think the reason (for the saying) was that during the end of the salmon run (everyone ate a LOT of salmon) onions was ready for harvest. So for weeks (minimum tru September) farmhands only ate salmon and onions because it was cheap and the farmers had more than what they could store.
man I love this channel, keep up the great work!
Nice new recipe from another culture - love that. Especially excited to learn Native American dishes.
That looked sooooo good. French cookery would be interesting to explore as well.
I love your videos. There's a non biased passion for straight history on here, and I can see your passion for it. Small bit of criticism for this video, between 6:40 and 6:50 there is a subtitle pileup that needs attention. Once again, you're all doing great!
I'm very interested in these recipes from other cultures as it is a glimpse of life from those countries during the 18th century. I wonder if some of practices of these other cultures have been adopted by the Americans in the 18th century and/or vice versa?
Just for fun, could you take a look at New England, Canadian French and Acadian dishes from Canada?
so happy to see more recipes and especially for branching out in your cookery! I have never poached salmon before, but I definitely want to cook this next week. If I do I'll be sure to post it and tag it on your instagram. :)
Unfortunately I'm not a big fan of onions, but I still enjoyed watching this! Always love things from past centuries, and admittedly I don't see a lot of Spanish cookbooks from past times.
Thanks so much for this, Jon! I wonder what they were doing/cooking in the Spanish parts of North America? They were colonising Florida, Texas and parts of the Southwest. I wonder what different folks were cooking up in those areas.
Research, history, reenactment, joy. Can this show get any better?
Fantastic recipe. I'm definitely going to try this one. Thank you!
I like this multi cultural segment. great videos as always. can you elaborate weather or not if saffron was as widely used as it is now in Spanish cooking. being that it's so expensive
Another simple and amazing dish.
"Oh sweet friends! Hearken to me! " I would love to see your interpretation of Moby Dick clam or cod chowder.