The applecake that Clarissa created is one of the most magnificent things I've ever seen her do. The patience required to push out the pasty in to that monstrous circle, then to fold the ruddy thing using a tablecloth and then to roll it around itself is brilliant!
I liked this episode as it is one of the more obscure yet incredibly colorful local ones . The men were really attractive and the scenery rolling green and hilly.
I bet that butter was so creamy,that Welshman had the same sense of humor that Jennifer & Clarissa had! That River makes me think of Hyacinth Bucket’s riverside picnic with riparian entertainment! 😂
Learnt to take the backbone out of herrings exactly the same way, back in school cookery class back in the 1960s, still use the method on any fish today, so easy & less messy
We always have collard greens and corn bread with Hoppin John. Delicious! I first watched this series about 20 years ago. I learned a lot of good cooking tips and tricks and recipe ideas.
Before the word, "magic" rolled off their tounges, I was picking up on the rather crafty (as in witchcraft) ways of these two crones. It IS a shame we don't see more really genuine eccentrics on Tele. TFL were living archives of experiences few of us will ever have. Fewer still can articulate magic and history so effectively.
Oh the butter guy! He and the Mother Superior from the episode where they cook for the nuns are my fav locals in the series. She runs out and gives them a huge bear hug. So cute.
I loved watching this show when it came on in the USA and I find watching these videos most enjoyable! So sorry for the loss of Jennifer. I would love to be able to send my compliments to Clarissa for such a great program.
yes they are sadly missed i just bought their recipe book "full throttle" on ebay just the other day love them to bits i watch these series over and over again i never get sick of it bless them
"One has to be very ashamed of it." Thanks for speaking up about your fams involvement, Jennifer. I think I know what you meant when you said your family was a frightful bore.
I'm sure I've mentioned this before -- maybe even on this same clip -- but I've made almost every 2FL recipe from both the shows and the books. That apple cake? Expect issues... It needs a longer cook time and even needs to be turned over about halfway through baking. Not to mention, the dough is almost impossibly dry. Add a tad more liquid...
Is American here, and we normally have hoppin john on New Year's Day, because the maine ingredient is black eyed peas and you're suppose to have black eyed peas for luck on New Year's Day
My great gran said that churning and working the butter was her least-liked chore. Perhaps she'd have liked it better if she'd had the blender/mixer contraption that this gentleman had. Her people always sang like that too. Mine do, but the younger lot, it seems to have faded, sadly. Such voices they had, always song. I mourn its passing.
I spit my coffee out through my nose at around 27:23 - Quercyan Applecake "Not an ordinary apple cake. It repays the GENITAL [???] touch." I'm sure she's saying 'gentle', but it definitely sounds like genital, and I wouldn't put it past her. LMAO
Wish they showed more of the canals...watched this episode years ago but didn't find out about narrow boats till watching youtubers over the last 5 years or so. And to late for me Togo check it them out for myself...oh, the things I have missed. But I did use this method of cooking small birds on quail right after watching this the first time...so I didn't miss the food...one point for me...
Rather refreshing to hear a person of obvious privilege make mention of regretful family history and grumping about it properly. Love these two to pieces.
Wait, we like parsley in the US! (I can't vouch for southerners, but as a westerner/northeasterner, we like herbs). My old edition of The Joy of Cooking doesn't include parsley in hopping john, just a bay leaf.
Jennifer needs some sausage in her Hopin-John or it isn't true Hopin-John..I know because I make it quite often on New Year's Day, because where I come from..its good luck to eat black-eye-peas on New Year's Day..but rice and lots of garlic
They later talk about mixing game stock. She had pigeon stock but Clarissa at around 10:00 responds to Jennifer querying how she feels about mixing game stock. If you are one who cooks game a lot you keep the bones of the game (quite a few carcasses really I’d say 3-4 birds worth for a 1L-1.5L of stock) and then add your aromatics (carrots, onion (unpeeled is grand it improves the colour), a bouquet garni (your preference of herbs but really game works best with thyme, bay and parsley) maybe a celery stick and lots of water with salt and pepper. Some people also like to stick cloves into the onion, not essential though. Cook for 3-5 hours on a low heat skimming off any fat and scum, then strain, cool and once cooled remove any further fat before using
You should hear her comment referencing LAST TANGO IN PARIS whilst greasing a pan in the CAKES episode! These two were so funny & irreverent! Kudos to the also great Pat Llewellan for bringing them to the world'a attention..
I grew up with an English Irish father who immigrated to Canada than America. We ate everything that flew crawled swan and I always said when I grew up my meat would come from the grocers. I eat game occasionally at my brothers but only rarely. However I live the ladies when they cook.
LoL...as my Cajun New Orleans cousins would think that Jennifer's "Hoppin' John'' is NOT anything near authentic....just some 'British fanciful mish-mash', Love these Ladies from their 1st airing on TV and always loved the Miss Malapropisms that the two, come up with....It's like watching Tate's character ''NAN's Upper Crust relatives.....
Clarissa, you were a Theologian and an Englishwoman, an exponent of quality, organic produce, an Anglican stalwart and hence surely an arbiter of ethics, morals and kindness for all God's creations. But still, probably to spite your animal rights foes,. You endorsed fois gras on several occasions. All I can say is, for your contributions, I hope wherever you are, you are very very warm, and very very well fed. Then I hope there's justice for animals who never had a voice but suffered excruciating torture throughout their lives, innocent as they were so you could enjoy a meal for your obese body. You enter the afterlife you expected as you were certainly no atheist. So we hope you're greeted appropriately by the judge.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I remember this being one of my favorite shows ! Their love for food , cooking and life, and the laughter they share together! I miss them so!
Biblical amount of butter on those pigeons
Between the operatic dairyman and the Quercyan apple cake, this may be the best episode in the entire run.
Honey, Jennifer admitted to bringing her dead friend's ashes all the way from Bahrain stuffed secretly into her petticoat. Hahahahaha 🤣🤣🤣 I love it!!!
There's no problem in moving ashes as long as you have death certificate. Just moved my husband from SA to Canada
Clarissa, “rum sodomy and the Lash!”
Jennifer, “well no, that’s the navy.”
😂😂😂
Sounds like a fun Saturday night. 😉😄
Her wit was something serious 😂😂. Love these episodes.
@@openskies11 😮😅😂
"I love this sort of nonsense..." Hahahahaha. Love Jennifer!!!
Missing these highly civilized ladies and their incredible vocabularies!! Never missed an episode, if I could help it. Pleased to revisit these.
I love this program because they interact with the people around them, they promoted a village, a market, and mingled with the local people
That was a huge part of these lady's charm and class. They certainly made ample use of every second of this spectacular program!
I discovered this program by chance. As a french woman who loves cooking, I can assure you that Jennifer and Clarissa were first class cooks : ))
So much education in each show, and I love how they visit the locals and the beautiful views, they are so missed
And bawdy song lyrics! “She had to go and loose it at The Astor”
Love the singing Welsh man, he's adorable.
oh this show is the best, I can't just watch one episode, usually its a full on binge
They mention "Babette's Feast". One of the great films of all time.
nice to reminisce today, like old friends, comforting, miss them
wow!
Agreed
The applecake that Clarissa created is one of the most magnificent things I've ever seen her do. The patience required to push out the pasty in to that monstrous circle, then to fold the ruddy thing using a tablecloth and then to roll it around itself is brilliant!
We call that strudel in Germany!
@@fredrika27 They do in Austria where it originated from. I know borders are a difficult concept for germans...
@@BlooMKunKy This is wrong. Stop spreading misinformation here.
@@BlooMKunKy strudel is German, so what are you on about?
looks like she made philo dough from scratch
I liked this episode as it is one of the more obscure yet incredibly colorful local ones . The men were really attractive and the scenery rolling green and hilly.
I bet that butter was so creamy,that Welshman had the same sense of humor that Jennifer & Clarissa had! That River makes me think of Hyacinth Bucket’s riverside picnic with riparian entertainment! 😂
Two Beautiful Ladies. You both brought many so much fun, great stories, great food and so much more. Loved and sorely missed!!
"..I spent a rather diverting part of my debauched existence down there.. "
hahahaha!!!!
God bless the Welsh - beautiful voice :)
I think that half of the appeal of this programme was the beautiful countryside in which it was filmed.
"It's got that nice rugged look of the amateur." Love it!
So sad these 2 ladies are no longer with us all and not doing the show anymore it's so sad to see that these two beautiful ladies are lost 😢
I liked the Welsh dairy farmer-he was handsome and had a nice voice!
Learnt to take the backbone out of herrings exactly the same way, back in school cookery class back in the 1960s, still use the method on any fish today, so easy & less messy
I loved the ladies.They were so British, educated and witty. The repartee between them was magnificent.
"Very exotic, orange flower water. My father used it for aftershave." I had to chuckle at that one.
We always have collard greens and corn bread with Hoppin John. Delicious! I first watched this series about 20 years ago. I learned a lot of good cooking tips and tricks and recipe ideas.
Before the word, "magic" rolled off their tounges, I was picking up on the rather crafty (as in witchcraft) ways of these two crones. It IS a shame we don't see more really genuine eccentrics on Tele. TFL were living archives of experiences few of us will ever have. Fewer still can articulate magic and history so effectively.
"Nice and Haphazard...Story of my life" 😝
It's too bad some people have to die.
That apple tart was special.
Oh the butter guy! He and the Mother Superior from the episode where they cook for the nuns are my fav locals in the series. She runs out and gives them a huge bear hug. So cute.
That apple cake - what an astounding achievement!
Shawn Gilliland Quite involved! Just amazing....for me, it would be a bit too involved but she does it effortlessly & appears to thoroughly enjoy it!
..
I love these two so much and I miss them. I've been watching documentaries and somehow lucked upon these videos.
After Jennifer passed, Clarissa was a guest lecture er at a university in England. I saw it on TH-cam. It was excellent.
I loved watching this show when it came on in the USA and I find watching these videos most enjoyable! So sorry for the loss of Jennifer. I would love to be able to send my compliments to Clarissa for such a great program.
Clarissa too, sadly died in 2014 of pneumonia.
Fabulous ladies and the best of British!
Chris (UK).
Clarissa died some years back too
I think the butter guy is my favourite local that the ladies met up with in the whole series
I love them and miss them.
For some reason I laughed when Clarissa said put butter in the cavity to keep it moist
These ladies were a gift from God. I miss them.
Formidable cooks and both sadly missed.
The world is a sadder place without them.
Luckily they're on film so hurrah for the TFL!
Indeed!
"And don't say eew, I can't, you can!"
Love these 2, and food is Great!! Miss this show!!!
Oh how i treasure this series. These ladies were such fun. Good times. I miss them.
yes they are sadly missed i just bought their recipe book "full throttle" on ebay just the other day love them to bits i watch these series over and over again i never get sick of it bless them
Same here.
Me too!
I love these two so much. Thank you for posting them
My grandmother is Jennifer’s doppelgänger. So on the nose it’s pretty funny 😆
"One has to be very ashamed of it." Thanks for speaking up about your fams involvement, Jennifer. I think I know what you meant when you said your family was a frightful bore.
Oh, how I miss these two girls! Their absence, along with the impeccably marvelous St. Julia, has left the world a little less tasteful.
The ladies mentioned"Babette's Feast.". I love that movie, I watched it so much that I can sing the songs that they sang.
@8:30, mention of that wonderful Danish film, "Babette's Feast".
OH wow! That last bridge shot!
Jane J Clearly no fear of height or whatsover.. yikes
They were the best! I didn't care what they were cooking. I wish they could have lived forever.
They are so funny and delightful to watch
I could listen to that butter guy sing all day.
These two were brilliant
I'm sure I've mentioned this before -- maybe even on this same clip -- but I've made almost every 2FL recipe from both the shows and the books. That apple cake? Expect issues... It needs a longer cook time and even needs to be turned over about halfway through baking. Not to mention, the dough is almost impossibly dry. Add a tad more liquid...
Still introducing them to new fans to this day (04/14/2024). The classics are forever, what a pair of souls❤️
Nice & haphazard- story of my life 😂😂😂
wunderbar! totale Zeitreise into british küchen history! Ich sterbe jedesmal den mentalen kalorientot, haha awesome :-D
'so what are we doing Les?'
Holy crap. I think Clarissa made phyllo by hand.
It was only one layer. Imagine if she rolled it out and folded up several times before she rolled it flat!
Loved watching them make butter!!!
Les is the hottest guest on this series
He most certainly is.👍
Is American here, and we normally have hoppin john on New Year's Day, because the maine ingredient is black eyed peas and you're suppose to have black eyed peas for luck on New Year's Day
My great gran said that churning and working the butter was her least-liked chore. Perhaps she'd have liked it better if she'd had the blender/mixer contraption that this gentleman had. Her people always sang like that too. Mine do, but the younger lot, it seems to have faded, sadly. Such voices they had, always song. I mourn its passing.
You shoudn't mourn the past but revive it :))
Mr. Molyneux could be a relative of mine. My name is Mullinax, the Americanized version.
I’m pleased Jennifer’s hoppin’ john has black eyed peas. Folks outside the Southern US think black eyed peas are cow fodder and not people food.
This is sublime
Love this show soooo much!
Loved this show. Wish it was showing somewhere again. Been years.
This is one of their very best!
I spit my coffee out through my nose at around 27:23 - Quercyan Applecake "Not an ordinary apple cake. It repays the GENITAL [???] touch." I'm sure she's saying 'gentle', but it definitely sounds like genital, and I wouldn't put it past her. LMAO
The sheep at 27:37 sounds like Jennifer!
I laughed so much!!!
Omg!!!!!! 😂
Wish they showed more of the canals...watched this episode years ago but didn't find out about narrow boats till watching youtubers over the last 5 years or so. And to late for me Togo check it them out for myself...oh, the things I have missed. But I did use this method of cooking small birds on quail right after watching this the first time...so I didn't miss the food...one point for me...
The Scotch Hand = The Pimp Hand.
Rather refreshing to hear a person of obvious privilege make mention of regretful family history and grumping about it properly. Love these two to pieces.
So, with that lemon trick...is that the worlds first “life hack?”
Wait, we like parsley in the US! (I can't vouch for southerners, but as a westerner/northeasterner, we like herbs). My old edition of The Joy of Cooking doesn't include parsley in hopping john, just a bay leaf.
wonderful!
Jennifer needs some sausage in her Hopin-John or it isn't true Hopin-John..I know because I make it quite often on New Year's Day, because where I come from..its good luck to eat black-eye-peas on New Year's Day..but rice and lots of garlic
I never knew about AGAs until this show. A cast iron oven that stays on all the time! I bet it bakes like a dream.
Oh God I miss them 😔
Lol the cheek of the guy in green calling them fat and heavy at the beginning of the show 🤭
I wonder if the man that made the butter is still working on the farm?
I love the fact that the wine corks have handles on them!
I don’t think there’s any chance of those pigeons drying out with all of that butter & bacon
"Some good pigeon stock" Where on earth do you buy pigeons to make pigeon stock? Sorry cdw you lived in a different universe to me.
Well if you're making a dish with pigeons, you can make a stock from the juices.
Not too sure why you want pigeon stock otherwise.
They later talk about mixing game stock. She had pigeon stock but Clarissa at around 10:00 responds to Jennifer querying how she feels about mixing game stock. If you are one who cooks game a lot you keep the bones of the game (quite a few carcasses really I’d say 3-4 birds worth for a 1L-1.5L of stock) and then add your aromatics (carrots, onion (unpeeled is grand it improves the colour), a bouquet garni (your preference of herbs but really game works best with thyme, bay and parsley) maybe a celery stick and lots of water with salt and pepper. Some people also like to stick cloves into the onion, not essential though. Cook for 3-5 hours on a low heat skimming off any fat and scum, then strain, cool and once cooled remove any further fat before using
Did y'all know that herring and sardines are the same fish? Sardines are just young Herrings!
I never knew that!
@@davidjsaulNeither did I until I looked it up
Rum,Sodomy and the lash.....................................Don't hold back Clarrisa.
You should hear her comment referencing LAST TANGO IN PARIS whilst greasing a pan in the CAKES episode! These two were so funny & irreverent! Kudos to the also great Pat Llewellan for bringing them to the world'a attention..
What adventures the gals went on. And making sumptuous and rustic foods. Tasty.
Exactly "These so called christens, treating people horribly" . And they're still at it, unfortunately !
I grew up with an English Irish father who immigrated to Canada than America. We ate everything that flew crawled swan and I always said when I grew up my meat would come from the grocers. I eat game occasionally at my brothers but only rarely. However I live the ladies when they cook.
I rather like lumps in my potatoes!
6:16 A Gem!
Grab that crab, Clareissa, Eat that meat; Jennifer !
Why doesn't that phesant look pleasant?
Less is the best dish on this show. The man is delicious and well equipped, so it looks!
I totally agree with you. He's a stunner.
"And don't say 'ew, I can.t' You can." --Words of Wisdom from Jennifer Patterson! 19:36
oldies❤ goodies ❤ pleasure to watch
Quite enough of that dear. They had such great fun. English people seem so friendly
LoL...as my Cajun New Orleans cousins would think that Jennifer's "Hoppin' John'' is NOT anything near authentic....just some 'British fanciful mish-mash', Love these Ladies from their 1st airing on TV and always loved the Miss Malapropisms that the two, come up with....It's like watching Tate's character ''NAN's Upper Crust relatives.....
Clarissa, you were a Theologian and an Englishwoman, an exponent of quality, organic produce, an Anglican stalwart and hence surely an arbiter of ethics, morals and kindness for all God's creations.
But still, probably to spite your animal rights foes,. You endorsed fois gras on several occasions. All I can say is, for your contributions, I hope wherever you are, you are very very warm, and very very well fed. Then I hope there's justice for animals who never had a voice but suffered excruciating torture throughout their lives, innocent as they were so you could enjoy a meal for your obese body. You enter the afterlife you expected as you were certainly no atheist. So we hope you're greeted appropriately by the judge.
She was a Catholic not Anglican
Wow I love this