The Spice Nobody Wanted
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- One of the questions we seek to answer on our channel is that of the plight of poor folks in American history. What did they eat? How did they dress? Did they have enjoyment in life? They didn’t have the best cuts of meat or the most sought after ingredients. What they did have was plenty of flavor! Spice is the king of the poor man’s kitchen.
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0:00 - 3:49 Spices for the Poor
3:49 - 5:56 Cookbook & Historical Context
5:56 - 9:36 Making Lamb Stew
9:36 - 10:24 Tasting
The Spice Must Flow
HE WHO CONTROLS THE SPICE CONTROLS THE UNIVERSE
Long Live The -Fighters- Spicers!
Did poor people in the 18th century really have spices?
Curly parsley is the mind-killer
Did not expect a Dune reference from this channel, but I'm not complaining.
garlic and onion go in the pot before i know what im making
I'm sure that goes great for no-bake cookies. /s
@@absalomdraconis Garlic actually goes amazing with sweet.
I love this
The cake batter: 💀
garlic and onions are foundational, cheese too, it is a shame the east cant stomach it or we would have more than just the french to lean on.
He who controls the spice controls Arraki….I mean the kitchen
😂😂😂
🫡
🤣🤣
*the universe
The nutmeg must flow
Oh... That's why vampires are allergic to garlic... They are wealthy and garlic is beneath them.
ROTFLMAO!!
nope, they're DEAD and garlic is beneath them :D :D :D so as any onions.. :D
@@menezesmanho8083I mean, neither garlic nor onions grow 6 feet under lol
Wrong. Very Wrong. It should be obvious by now, but - the entire thing about Garlic, and No reflection in mirrors? It's propoganda.
See - Most vampires, largely prefer NOT to drink their victim dry, and in fact - prefer to leave barely noticeable after effects. After all, you can't keep going back for a good vintage if you accidentally put them in an early grave.
Vampires, with certain enhanced perception capabilities, noticed that those people who were prone to consuming Garlic in fairly large quantities, were less prone to various viral, and bacterial infections which would negatively impact the flavour of the persons blood. The secondary benefit of enhancing flavour, was just a bonus. However, no person is going to willingly make themselves taste better, so in order to encourage more garlic consumption - it was spread that Garlic would hold Vampires at bay.
The no reflection in mirrors, and being repelled by religious symbols aspect, is simply propoganda that enables Vampires to move through society, and be actively checked and return a negative result. How the information has remained in circulation for so long, with some clear examples of how it is false, I do not know. However, it should be clear that - while undead, the heart is a very core aspect of even a Vampire and thus, destroying the heart in about anyway will terminate the vampire, though other normally fatal attacks are not nearly as fatal and simply leave the vampire vulnerable until healing occurs - which is accelerated with the consumption of blood.
Wounded Vampires are probably where the "suck their victims dry" assumption comes from - as a wounded vampire, in need of rapid healing - especially younger vampires that still must fear the sun, will often get ravenous and attack and consume whatever they can in order to heal as quickly as possible. This can lead to a very messy situation.
And this brings us to the next odd bit - old vampires, very old ones, need not fear the sun. They do burn - like a severe sun burn - relatively quickly, do to their centuries of avoiding the sun, but even like people, slow and careful exposure to the sun will lead their bodies to come alive in a way, and further make them less vulnerable, and eventually - indestinguishable. Though, in truth, most vampires that manage to survive this long tend to prefer the quiet solitude of the night; somewhat of an interesting outcome if you think about it.
@@formes2388 How do you know this?
I have often thought that the spices we associate with the Yule season-cinnamon, allspice, nutmeg, cloves, etc.- were that because people couldn't afford these expensive spices during the full part of a year, but during the holidays some people were able to splurge a bit to liven up their Christmas tables.
That makes a lot of sense. A remnant of the early days of the middle class.
This particular recipie sounds like something I (a working class rural hominid) would throw together to simmer in the crockpot on a Saturday... but with beef or venison (cheaper!).
Most people couldn't afford them at all, initially. Only the very wealth had access to spices, and putting them in celebration foods (christmas cake and Easter simnel cake) was a way of showing off to guests you'd share these foods with.Very glad they're cheap now, turned out to be winning combinations.
growing seasons are different with these spices.
That is certainly true on my mother's side of the family, (mining family) but I hadn't thought of it in that way before, but makes so much sense. Thank you.
@@jesipohl6717 But they are dried so I'm not sure if that comes into play or not.
It's crazy from a 21st century perspective that wild salmon was considered poor man's food centuries ago in England.
And lobsters were prison food! Now they cost a fortune...
@@LittleKitty22 lobsters were horribly prepared, theres a reason why prisioners compained about having lobsters too much
@@randomprotag9329Boiling lobsters should have been a simple procedure for them.
@@davea6314nah, you got stewed shellfish if you were poor, and it's the one recipe I've seen here that even nutmeg couldn't save...
Lobsters and abalone were plentiful and inexpensive. Commercial fishing diminished supply drastically.
A great classic spice that is largely forgotten today is Juniper berry. It's a great spice for red meats, especially game meats, and was very popular and widely available in both western Europe and North American. And, of course, chiles would have been ubiquitous through most of the Americas, and was one of the most popular spices used by indigenous peoples, along with juniper and herbs like sage.
Easy to put too much juniper in a dish but at the right level it is quite unique and delicious.
i like juniper in braised meat, like a boiled roast, short ribs
@@bernhardkirchner5447 I really like it with venison.
So long as you harvest them at the right time!
Huh, interesting to hear of juniper as forgotten. It's still widely used in Germany, at least for classic German old people food, all those roasts and stews, stuff with cabbage and/or braised meat
The fact that the ceramic pots were short-lived makes me feel a lot better about the ones I have ruined over the years.
In England, things like watercress, horseradish and mustard could all he produced domestically and would add a bit of 'heat' to dishes.
God loves you all
Super nutrient dense watercress
Huh? Watercress isn't spicy?
@@ShawFujikawa not spicy as such, but it has a kind of mustard like burn to it. Not to be confused with salad cress.
@@ryanhopps7966 it is a great source of vitamins A, K and C. All useful in northern climates with limited sunshine.
Boiled egg yolk is frequently overlooked as a thickener (because bleached flour is much cheaper nowadays), but it can do a lot of heavy lifting. And that's not even mentioning the nice flavor it can add to a savory sauce!
It probably adds some nutrition as well.
I've never thought of thickening with eggs except maybe in ramen or batter. Do you have any examples of other ways eggs can be used to thicken things? I'd be happy to expand my use of eggs since they're so nutritious.
@@harusameiro : Quiche and custard are both just particular stopping points along a continuum. Today we associate each with either savory (quiche) or sweet (custard), but in truth there's no need for either to be so restricted. If you're up for experimenting, then (maybe on separate days) mix a bland version of each, and then cook small portions either plain (just for self-reference), or with some other ingredients.
I don't foresee myself trying it, but a savory or herbal drinking custard might be an interesting experiment.
I found that so interesting, I've never heard of using boiled egg yolks as thickener but it makes more sense the most I think of it
@@harusameirodrinking custard is probably my favorite way to use egg yolks. Nutrient dense and delicious!
My ancestors were farmers in poland. They passed down recipes which are still in my family, most of which use a lot of herbs and alliums for flavoring. Lots of stews too, and fried dishes.
I'll take Garlic over nutmeg any day.
Garlic isn’t good in a dessert.
Nutmeg is savoury, no?
@@piotrgoacki9070. I’d say it’s both sweet and savory. I use it in shepherd’s pie but more often in desserts rice pudding and apple pie.
The Dutch love nutmeg. I love the white sauce they make for cauliflower…it is seasoned with salt, pepper and nutmeg. Delicious!
I will take garlic over almost anything. Including beef.
02:59 So that scene in “It’s a Wonderful Life!” where Potter calls the Italian immigrants who George Bailey helped finance loans for “garlic eaters!” wasn’t just Capra trying to avoid more offensive slurs like dago, guido, wop, etc. He might have also been trying to show Potter’s disdain for the poor AND immigrants
God loves you all
I saw that malarkey! 😂
Where I grew up we never ate garlic. I never tasted it until I was around 20. Now garlic is common. I love garlic!!
Potter despised anyone who wasn’t himself.
@@gerrymarmee3054Where did you grow up? I thought garlic was common basically anywhere in the world!
Call me a peasant, but life without garlic is no fun. Thanks, Townsends, for sprinkling nutmeg dust on our lives! ❤
God loves you all
Life without garlic is untenable!
Or onions...
Peasant! Years ago, talking to a coworker and foods that I like, he commented that I like peasant food. I took that as a compliment, but that's not how it was meant.
@@Chris-ut6eq Take it as a compliment. My parents grew up in lower income households and they remember when ribs were considered to be "peasant food" here in the US. But, lower income households and businesses learned how to season them well and now they are in high demand by those same people who probably would've turned up their noses at them in the past.
This kind of stew with pepper, garlic and boiled eggs (or just the yolks) is called in Spain "pepitoria" and sometimes include grounded almonds.
And by the way, ceramic pots last for many many years. I have a couple of them older than 50 years and still us them to make "cocido madrileño" or "olla podrida" in the fireplace.
Yeah, I dunno why a pot like that wouldn't last as long as any other. Those are 30 bucks around here and to think they'd only last a few months.
Most clay pots poor people in Europe weren't fired with the coatings we currently enjoy they were rough and eventually picked up bad flavors or cracked
Spices in North America long ago: Lepidium virginicum, Conyza canadensis, Persicaria hydropiperoides, Sumac berries, oxalis, Wild onions and garlics, and of course salt, and certain mushrooms
Also, wild bergamot, mint, wild ginger(don't eat this one), anise hyssop, spice bush, sweet flag, Sweet gale, wild mustards, sassafras, juniper, sweet clover
Surely those first three plants have common names?
Virginia pepperweed, Canada horseweed, knotweed
Ramps
@@simonkoeman3310 I've heard of wood sorrel pressed into duty as well, but it's rather bad for your kidneys with enough and time.
Juan was really ahead of the times, peppering his recipes with stories before SEO and cooking blogs trying to get you to scroll through and endless barrage of ads was even a thing.
God loves you all
Juan Townsend
> how to make grilled cheese
The Recipe Article:
“Grilled cheese is an amazing dish passed down from generation to generation, an American tradition, and great for kids and adults alike. In this article, we’ll teach you how to make the grilled cheese, and any associated modifications to put a modern twist on this classic recipe.
Part 1: What is grilled cheese?
Grilled cheese was invented by Johnathan G. Cheese in 1732 when he-“
@@brannanvitek1035 Forgot the prelude:
"There's nothing quite like a warm, gooey grilled cheese on a rainy day. When I was a young boy, my mother would always serve us grilled cheese with a tomato soup seasoned with..."
@@YeahYeahBeebisI Yeees!!! Haha, can't forget the personal story crammed in the front of the article. It's all recipe apps or youtube for me now; the internet articles are such a mess.
The spice must flow
God loves you all
Billions must spice
@@dizo-jp2td The worm god-emperor loves none, other than his sister.
We easily overlook "common" flavorings that can be found in many "kitchen" gardens: coriander seed/cilantro leaf; fennel seed and the whole plant; dill, nasturtium leaf (a bright mustard sensation); the nuance walnut or hazel brings; even pigweed greens could make a difference. Don't know what nettles can taste like - yet.
Parsley has very similar flavour to nutmeg, but with extra leafy notes. Oregano is a lovely warm flavour.
nettles are delicious, they have a raspberry-like flavour
I could never overlook dill, it's one of my most important spices, even now that I mostly eat animal items and those are tasty enough with just salt (or without, even)! I tend to use it with quark and sour cream. I will have some in my garden this year too, dried dill works but it gets brown so quickly (I use it often but not much)! And anyway, it's easy to grow some ;)
@@shiNIN42 You are so right. I have found dill seed far more versatile than the literature of our age would suggest
young pigweed leaves are so good. they have a mild nutty flavor. note: leaves get bitter after the plant starts flowering. also: they come up fairly early so are a great first fresh salad of the spring
I am a Spaniard who has been living in the UK for nearly 13 years. I can corroborate that that base, with some modifications like using more parsley or other spices is quite common. (Our "common base" is just garlic and onion fried on olive oil tho, with pepper added before all the ingredients boil). I am used to frying the meat to "seal it" before cooking too. I am grateful to you for putting more context in our food. I always got explained that it is because "spices where too expensive", but never knew time frame. So this video is really cool! And yes, UK guinea pigs find Spanish food "too rich", While I find most UK foods too bland, so I think we are into something!
It's amazing how language changes over the years, decades, and centuries. I am of Puerto Rican descent and olla (for us) is a generic term for any old pot. It is so interesting to learn that it was specifically that ceramic pot. Mr. Townsend I thank you for your dedication to your craft, you are as cool as a polar bear's toe nails!
God loves you all
Knowing some Spanish, I wondered why the translator left "olla" untranslated. And when he explained what a historical "olla" was, I understood. I know some people use the term "glass" as a generic term for a cup or a mug. So, in a few generations, there'd probably be people like us saying the same about "glass".
@@Artexerxes101 "Glass" is a common term and has been for a long time. A glass of water. "Buy me a beer, 2 bucks a glass," sang Barney Gumble outside of Moe's Tavern.
Bendicone Boriqua ❤
Blew me away also ceramic pot I know it as like a "cast iron pot(really porous pot really heavy) that my mom always uses to make rice or to make fried chicken thing is like 20 to 30+ years old
I live in New Mexico. The food here is heavily influenced by both Spanish and Mexican cooking and farming styles. We love these “poor man’s foods.” Simplicity and variety go a long long way!
A lot of towns and food in Missouri have a Mexican influence which puzzled me unti I read that a lot of Missouri boys were in the 1840 Mexican War.
Poor man's food is considered healthy and more expensive nowadays 😅
Poor man’s food didn’t need processed powdered spices to be flavourful. Oh how the times have changed
Big Jim, red or green, dry or fresh, hatch or Chimayo, oh ya
@@matthewmenich4302Chimayo xmas 😋
I remember there was still a prejudice against garlic when I was a kid and I didn't get it as I always liked garlic. Today I feel like garlic has been widely embraced.
I didn't want to eat garlic as a 16 to 20 year old girl because it made me smell like garlic and we couldn’t have that, now could we?
Love bay leaves, everyone should grow a bay tree! A hardy bush that will grow basically anywhere! I planted one on my kerbside in case people nearby want some.
And I'd never thought of smooshing eggs to richen up a soup, gotta try that.
Sadly, they won't survive my climate, and I don't have room for an indoor tree.
Don't worry, it grows very slowly and you can keep it like a small bush or bonsai with some trimming, I have one and it fits perfectly on the window sill @@beth8775
They're impossible to get rid of once you plant it though
They are also a powerful anti fungal & antibacterial. You can also make a tea from the leaves for a sore throat
Lately, I've been drinking bay leaf tea (bay leaves steeped in hot water). I sometimes dunk a peppermint bag in for a few seconds to cross the flavours, but not long as the mint overrides the bay. Then the mint gets another 1-2 uses. Bay leaves!
I just made the creamiest garlic soup topped with croutons and the dried mushrooms that were leftover from the mushroom ketchup video. Rich or poor this meal was a thing that legends are made
of?
my Townsend mushroom ketchup did not turn out very well, very thin and vinegary. Any advice (besides less vinegar?) I was hoping for modern ketchup consistency and for the other flavours to not be over-powered. It was a bit of work to make, so I'm reluctant to try again.
@@zynski3451 I used the leftover mushrooms and put them in dehydrator. It turned into a powder that we put on top of everything from soups to garlic breads to burgers. The actual mushroom ketchup gets put in my yearly batch of bbq sauce for a flavor nobody can recreate. Its a mustard and vinegar based bbq sauce so my attempts to explain how to make less vinegar tasting... Is a bit of an opposite of what I normally do... I think cornstarch or arrow root or even perhaps a good old fashioned roux of flour and butter may thicken it to desired consistency. I go ridiculously heavy on the spices when making the mushroom ketchup, like disturbing amounts of potent spices. Each batch is so strong I wouldn't be able to tell if it was vinegar or not
@@zynski3451 note: not all dried mushrooms are safe to eat, cremini/chamipgnon/portabello are of course, also fresh.
I would highly recommend using dried pulverised mushrooms as a thickening agent in your vinegar, it will improve the texture and the taste and the nutrient content.
@@brokenbravo83"Disturbing Amounts" sums up my approach to cooking! With me, though, it's cilantro. I put it in everything, especially my pilsner! Taste of summer!
This channel is like watching bob ross but for history and food. I love it so much and you guys do such a good job with the shots you get.
"And now we'll add some happy little nutmeg!"
Love how the production takes care of using natural light source mostly for the shots.. so the video look keep the age look and feel
Yaaasss! A side by side of Juan Altimiras and Hannah Glasse. They both come out in 1745. It highlights not just different ingredients available and or used. It also highlights different cooking methods preferred by each. Looking at the recipes side by side is a wonderful evening activity.
I remember once when i was a young poor student i only had rice and canned mushrooms to eat for about 3 weeks. But since i had an ungodly amount of spices i was able to make it much better.
God loves you all
I can think of worse things to be stuck with than mushrooms and rice. Ain't nothing wrong with a little stroganoff.
@@zhiracs two staple ingredients in my diet so that's about halfway to some of my favorite dishes
@@dizo-jp2td not us, we sin with spice.
I can buy chicken for a $1 lb, but the cheapest mushrooms are $2.50 lb. and canned mushrooms is more than that.
I am from Indonesia, Since childhood, I have often encountered various spices. I even used to often eat nutmeg, the seeds of which are included in the spice category. When I was a teenager, I started to like cooking after tasting my father's cooking. and from then on I enjoyed seeing various dishes from all over the world via TH-cam
God loves you all
I believe there would be more peace between countries if we all shared our foods!
The Dutch colonized Indonesia for that reason. Indonesia China and India was dominate in the spice trade at the time.
@@TheAaronChand Very true, Nutmeg, Mace, Cloves, Lampong Pepper, were all important trade items.
When you say you used to eat nutmeg, you mean Pala fruit, right? I only ask bc lots of people don’t know that nutmeg is the seed of a fruit.
A couple of notes on English cookery and horticulture.
Garlic took its time to be reintroduced to England, we don't find it being used at all until the middle of the sixteenth century and then only medically. It didn't become popular even with the wealthy until after the Restoration and the arrival of the 'French taste' which moved cookery away from heavy use of imported spices to fresh domestic herbs and lighter tastes.
The tomato is even later. From the beginning of the seventeenth century it began to be grown in private gardens largely under glass. It took until the nineteenth century for sufficiently hardy varieties to be developed such that it began to be a commercial crop sold in markets. They simply weren't available to ordinary people.
We grew nasturtiums growing up. Bright flowers and pretty, but also edible and spicy, kinda. As a kid I thought they were spicy. You add them to a salad or dice and top other dishes, giving a bit of zest to many dishes.
If you pickle the little buds from the flowers, they're called capers. Very yummy.
I loved those growing up! I stole one from a stores roadside thing and I got sick from whatever was on it, serves me right haha, I only took one. My mom used to get on my case about eating them😂
@DJSockmonkeyMusic I love those!
They regrow easily too as the seed pods are big.
The entire reason the Spanish and Portuguese Empires first sent sailors West and began regular contact and colonization of the Americas was to find a cheaper route to buy spices from parts of India and Southeast Asia. Before that overland routes were so long and went through so many middlemen that spices were worth more than gold by the time they reached Western Europe.
God loves you all
Chocolate was discovered.
I really want to thank you, Townsends people, for running this channel the way you do. From the moment I found your channel I've been in love with it. I love cooking and I love the passion you put into it. Your videos are all so calm and relaxed while also very informative.
God loves you all
@@dizo-jp2td which one?
Jesus@@jesipohl6717
@@jesipohl6717Ten month old account. Some zealot who believes spamming will earn him brownie points in heaven, or at least church.
This is my favorite time of year because wild garlic grows everywhere around here. I'm munching on it a lot when I'm in the yard
That _caldereta de cordero_ is still made in very much the same way here in Extremadura, Spain. In fact, it's *the* traditional dish on some special occasions, such as the regional holiday, the _Día de Extremadura._ I love it.
I am from Extremadura and I can confirm. My grandma used to cook it quite often.
The more garlic, the better, in my opinion. It's amazing how they created dishes, long ago. The stew looks amazing. Cheers!
God loves you all
Garlic is the best! Any time garlic is mentioned in a recipe, it just means that is the bare minimum you need. There is no ceiling as to how much you should put in
Too much garlic is an oxymoron
God loves you all
So you must be a poor person
Lions do not concern themselves with the oppinion of sheep. And thats what rich people were at that time. Sheep. They followed blindly any fashion no matter how absurd, dangerous or down right insane. Just for the sake of being fashionable. Spices were one of those fashions. There is a reason why we dont use spices like they used to anymore. @@EddieDuesentrieb
@@EddieDuesentrieb pretty much, i spend like 3/4ths of my food budget just on garlic and garlic-related products
Ooh, garlic, onions, tomatoes, hot peppers, dill, seeds (sunflower...) Dandelion greens, bay leaves from laurel trees. We grew all these. Great food.
Greetings from Mexico!
Nowadays, we call "olla" almost any type of pot. "Olla de cerámica" = ceramic pot, "olla de hierro" = iron pot.
Love your videos.
Lamb, garlic and tomatoes? You have my attention.
Superb cooking channel on YT, up there with ordinary Sausage. Thank you, Townsends.
God loves you all
The local Chinese place serves noodles and lamb with a thick tomato sauce. I love every single ingredient but the dish itself is inedible. I'm not sure if it's th tomato or the added sugar, but something just makes it impossible to eat.
I can't imagine being without onions and garlic 😮😢😮😂
God loves you all
@@dizo-jp2td that's why he gave us garlic and onions 😂 😂 😂
@@b.savage8953 Indeed. A wise man once said, sautee onuions with garlic, then decide what you're having for dinner.
@@f0rth3l0v30fchr15t ♥ that ☺
@@b.savage8953they’re a bot, it’s been spamming the same thing in nearly every comment on this video
Spanish viewer here. While i've never had that particular combination, the way of cooking it really feels familiar.
I'm fascinated by these recipes from monasteries - thank you for sharing this!
Even rice can be spiced up from boring white to a savory tasting white. Ginger, Cloves, Garlic and pepper kicks it up a notch. You don't even need too much either per cup.
God loves you all
A stick of cinnamon and some cloves, cardamom pods and sometimes turmeric if you want it yellow. I’m from an Indian family and rice was never completely plain for us.
The olla is like the ancestor of the slow cooker, used for the same kind of job.
God loves you all
Wonderful video as always. It's always interesting throughout history how "poor people" food like lobster, certain types of fish, onions, garlic, tomatoes, pumpkin, etc. eventually make their way to the rich and the mainstream.
I am Spanish, and maybe coincidentally TH-cam started to play this video as I was cutting the ingredients for a pork stew with, you guess it, plenty of garlic, onion, tomato, and black pepper 🤣 Garlic is everywhere in our cooking because, as you perfectly explained, we were very poor but garlic was (and still is) really cheap and tasty 👌
Should have made your eyes blue in the thumbnail 👀
😂😂😂
So which spice does nobody want?
@@Guts-the-BerserkerAsafoetida might make a list, as would durian powder, but there's always somebody who ruins the 'nobody' part.
Bust up a ships biscuit or two into that stew, and get a very thick stew. Or a diced up potato or two, would also thicken nicely.
I like a very thick stew, it just seems heartier than a watery stew. May not be any more nutritionally dense, but i think it is, and that helps when you're hungry.
I tend to put the potatoes in whole, so I can fish them out later and mash em and then put them back in.
@@TaLeng2023I'm totally trying that!
Bless the Townsend and His nutmeg.
Bless the coming and going of Him.
May His salted pork cleanse the world.
May He keep the nutmeg tavern for His people
Finally, some Spanish recipes! That looked delicious!
Very interesting to see other cuisines of the time.
Oats are my favourite thing to thicken up a stew. Just chuck a handful in near the end of cooking and it makes a thin sauce so hearty.
Really liked this alternative view and different approach than your normal cooking videos. Thank you.
God loves you all
In the south corn meal is used as a thickener.
@@janetprice85 Is that polenta, masa or something else?
I've tried masa, but it has a very strong flavour and isn't suitable for most of my stews. Polenta might be an idea to try sometime. Cornstarch/cornflour is okay, but needs to be mixed with water, I find that judging the exact amount needed is difficult and can require multiple adjustments.
I like oats because they are easy, very neutral and don't take any preprep.
@@FaceEatingOwl Cornmeal is coarse ground maize. Extremely common ingredient in NA for a variety of uses from cornbread to soup thickeners, to stew, to batters and breading, and so on. Masa flour is made with finer ground nixtamalized maize.
Thanks for the tip. I will definitely try it next time I cook a stew.
I still love to get fresh spices from my garden. We have winters with frosty temperatures here, so the most of the spices have to be hardy to survive outside. There´s still many to choose from. Parsley grows every year, also oregano, lovage, tarragon and chives. That´s just the stuff that grows on it´s own back every year. Many other things can give flavor like leek, fennel, scallions, celery or chili. I also like my laurel tree but that one has to come inside over winter. It doesn´t like frost.
As always from my first introduction to your channel... the content is fascinating and educating; but your delivery and enthusiasm is what sells it! Thanks again! Bookmarked, may even try this one soon!
So cool to see you use that Spanish cook book. Definitely love the variety
When i was growing up, my mother usually had a garden. And in one corner, there'd be an herb garden. Not actually large enough to be the only herbs we'd need, but a nice change of pace to the stuff you could get at a store.
The 17th-19th centuries truly transformed the way we spice and cook our food.
God loves you all
The monastery system, as with most other subjects, is a fount of knowledge of "plain" cookery.
Your enthusiasm is so infectious! Great video!
Of course nutmegs in the thumbnail
God loves you all
This guy has an addiction to nutmeg, i'm afraid there might be an intervention necessary
God loves you all
Nutmeg is toxic in large doses
Sir, I respect you so much. Your enthusiasm and positivity, and creativity (who would ever think of this and turn it into a successful channel?) is infectious.
You have made your parents proud, that's for sure.
We should all lead such lives, devoid of hate, just love for something we care about and a passion to share it.
you're amazing! thank you for your dedication to this niche of history which escapes the attention they deserve!
dissing garlic? the poors were ahead of the time
and probably healthier too.
I wish I could afford lamb. I had a friend from the Middle East that prepared lamb frequently. With those kind of flavors it's really really good! They would season it very similar to what you did here. 👌
It is expensive where I live also.
It used to be cheap & affordable here in Australia until that Master Chef tv show became popular and now the prices are ridiculously expensive.
Funny, that recipe sounds very similar to current Spanish dishes (minus the lamb/mutton, which is quite expensive nowadays!)
Other spices that are still used in Spanish cuisine: bay leaves, truffles, capers, chamomile tea to pickle olives, mint, peppermint, rosemary, thyme, oregano, wine (usually white but red is also used for game meat and some desserts), sherry wine, grape pomace liqueur, lemon (the whole fruit), orange zest, coriander, fennel.
I sure love getting these new episodes every Sunday morning. It’s become a nice cozy moment every week.
God loves you all
Greetings from Northern Germany .🇩🇪
God loves you all
What is wrong with you? You've said it once; stop being a jerk.@@dizo-jp2td
-Esteemed Navigator... We're out of Spice. -SUBMERSE ME IN GARLIC, WE'RE MAKING TO ARRAKIS WITH THIS ONE
I kinda stumbled into flavor mixes like this on my own. I had a lot of Italian influence, from working in a restaurant for almost 15 years. Olive oil, tomatoes, and citrus (especially lemon) have been go tos for me when I improv. The acid balanced against the olive oil is a lot of fun, and works with any kind of meat you can think of. I do a lot of chicken with that base.
I would love to see a kitchen garden series from seed to harvest
Ginger and peppercorns are highly underrated in america. You ever have some peppercorn tea!!!!
I live in the southwestern part of the USA, and I sometimes put freshly ground black peppercorns and powdered ginger in my herbal teas, along with cinnamon and cardamom.
thx for a wonderful channel and a magnificent work with all this free videos!
Always a pleasure watching one of these videos.
It is very interesting how this relatively late Spanish cookbook seems to ask for hard boiled egg yolks for thickening a sauce. It is literally a thousand year old method, as Romans were already doing it (but they didn't use the hard boiled whites).
The catalan cookbook of saint sovi has it in medieval Spanish cooking
It's hard to think of leg of lamb as peasant food. The last time I saw the price of a leg of lamb, I nearly cried.
Half legs, that's the thigh of the lamb are cheaper, than whole legs, but they are definitely something for a celebration. There's always lamb chops or mince if you can get them, dearer than pork and beef, but a nice treat. I never bother with racks of lamb, they're just too much to be bothered with. You can easily use lamb mince in dishes, if you can't find chops.
I am talking about a half a leg, I may have mis-spoke. Back in the 80s, a friend showed me an easy way to cook leg of lamb in a crockpot. Put in the leg, about half an inch of water on the bottom, a little salt & pepper, then cook on low overnight, about twelve hours. No other spices or extra preparation. It was incredible. I managed to make it a couple of times, including once for Thanksgiving, in the early nineties. About thirty dollars for each leg.
After a lengthy pause, I had a hankering to make it again, but the price had doubled, and it stopped me in my tracks. This is West Texas, lamb isn't always available, but its sure a treat when you get to have it.
@@Carlton-B Still dear though, lamb is even dearer than rabbit in the UK.
@@julianaylor4351 thankfully, lamb is pushed and promoted as Australia's national meat. It's only slightly costly and sometimes cheaper than good beef. I've really gone orff beef these past few years, personally.. except for the occasional steak.
@@aperinich I prefer good quality beef meatballs and burgers when I can afford them to steaks, but because lamb is so dear in the UK, I usually eat poultry, pork and fish. Even rabbit is cheaper in the UK than beef steaks.
Using egg yolk to thicken up sauces and stews is something I have just been coming around to. They pack so much flavour and richness along with thickening things up really nicely. So neat to see the same kind of idea here with the pounded boiled eggs. I adore this channel, there is so much to learn and appreciate from the way people lived in the past.
This channel is a wonderful little corner of TH-cam that I hope never changes.
That's a recipe worth trying - thanks for introducing us. Now, a question: how does that candle flame not gutter? Is it the beeswax? I've become fixated on it the past couple of episodes.
Britain colonized half the world for spices, and proceeded to make the blandest food imaginable.
Hahaha, because the boiled all the flavor out of it!
A lot of the blandness is wartime rationing. Look at a lot of the recipes on the channel and eg. the rich people's cake for a celebration was more or less "put in ALL the spices" just because. Or think English mustard. Anything but bland and tame.
Dutch would like to have a word 😅
😂😂😂😂
It's been a while since I've seen any of your content, but this was a nice re-introduction :)
Glad the channel is going stronger than ever.
Great video, thanks for posting as always
Why is a herb an Erb?
Lol in India people used spices to avoid onion garlic while in west people used onion garlic to imitate spices.
I always wondered about this topic. thank you for covering it
absolutely love this channel
I never thought of garlic as a peasant spice until I went to rural Siberia with my Russian-ex. Her aunt fed me pelmini that I really enjoyed. On the car ride back, my ex and her mom asked if I really liked the pelmini and said it used garlic which you would only do if the meat was low quality. Garlic, meat, and noodles is still like the holy trifecta of a perfect meal to me, so I was confused!
Thank you for this excellent educational and entertaining video. Carry On Sir!
I just love this channel.
I appreciate your videos so much! Informative, entertaining, and delicious!
Fascinating. Out of all spices, garlic is one I wouldn't live without - I don't think I'll ever grow tired of it, either!
Saving this one! Will try to make it while the weather is still cool, seems like a great cold-weather meal!
So interesting! I wish I could be around to hear what future generations think of our cooking and the way we season foods!
Really enjoyed this video. 😊
Thus show has always been superb quality and criminally underrated.
Points for going outside of your norm, I really felt like I learned something new in this one. It was also very relatable to how we got to what we eat in the modern day.
thanks for another great video
love your videos very much
I’m shocked! I have a copy of Hannah Glasse’s ‘Art of Cookery Made Plain and Easy’, my copy was printed in 1770 but it is not the first edition. Her foreword expresses (hilariously) that her intent is to bring the snobby french cuisine to the ‘serrvants’ and common people…many recipes and spices and anecdotes! Best old book I have. Also has a chapter on preserving large amounts of food to feed people on the tall ships. I am so shocked you didn’t mention her/this…are you an agent of the patriarchy?