German here. I'm a bit late to the party, but I hope you'll read this regardless.. My grandma used to have this recipe where she'd deep fry bunches of elderflower (still on the stems) coated in batter. She told me that this was something she'd learned from her own grandmother back in the day, so it goes easily back to the 19th century, if not further. This recipe is something that can obviously only be done in spring, but it's a wonderfully light and fluffy treat, doesn't really need any spices either, just a tiny bit of powdered sugar on top. Maybe if you can get your hands on some elderberry blossoms (we had plenty in our garden) you could try that some time. She also used to make elderflower syrup, we'd just cut it with water 1:10 and it makes a great and refreshing drink. Now that I'm an adult, I'm thinking that elderflower wine could be made that way as well, but unfortunately I don't have access to fresh elderflower any more.
@@davecannon1523 Yes, elderberries need to be heated through before you use them, which is why a syrup of them is a traditionally popular way to use them, as you would cook the juice out of them. The flowers have a similar, albeit more floral taste, unsurprisingly. Since 2005 there is a new cocktail going around, called a Hugo. It's prosecco and sparkling water with elderflower syrup, fresh lemon balm and mint. Sometimes lime is also added.
I made some elderflower Champaign for the first time this year, not my cup of tea a bit too perfumed, might try the flower heads in batter though, thanks good idea.
@Gabby Mouse Nice. Kind of makes sense too since my granny was originally from Sudetenland which is east of modern-day Germany in the Czech Republic. Her family escaped to Germany when the place kept changing hands during WW2, and she may well have brought the recipe with her from there.
poor chap ! wondering where he ended up to not have access to eldertrees and their flowers anymore if you work with elderflowers take in mind that they also got some medicinal properties and if you eat to much of them it induces a light fake fever and can also irritate your stomach and throat, just like overuse of another old cake-herb, meadowsweet, would do ...they both got stomach irritating "herb-aspirin" in them, I think
I am from southwestern Germany, and my grandmother used to fry apple slices covered with this kind of batter. While still hot they were sprinkled with sugar and cinnamon.
cave felem so a bit like me then. my father was 100% Greek but my mother was an American with German Dutch and Spanish roots. I was curious because as my Germanic blood is from the Rhineland I've always loved the cuisine from that region and when you said Southwestern I assumed you were swabian I wanted to know how they prepare dishes like sauerbraten there.
The history of my family is actually quite funny because for centuries it has been truly matriarchal, with only the women actually being born and raised here and daughters inheriting the house from their mothers and with their husbands coming from wherever and getting stuck here. The "correct" sauerbraten recipe is a difficult topic because there are quite a few regional variations and everyone has strong opinions about them. People from my part of Germany think that the kind of sauerbraten eaten in the Rhineland is disgusting.^^ Southwestern German cuisine is quite different from that of the rest of Germany as this area is not only very close to France and shares a common dialect and culture with norther Switzerland but also belonged to Austria far longer that it has belonged to Germany until now. The secret to Alemannic dishes is: everything tastes better with wine (and the secret to cakes: everything tastes better with kirsch liqueur). My grandmother's sauerbraten looked like this: - Mix several liters of good (very good!) red wine (preferably pinot noir) with several whole peeled onions, a handful of bay leaves, cloves, and dried juniper berries - Marinate a piece of beef or a rabbit in this wine mixture for about a week - Take the meat out of the marinade and dry it well - Heat oil in a large pot and roast the meat until it is brown on all sides - Roast the whole onions as well - Pour the wine into the pot - Put some flour in a clean pan and heat it, stiring the flour all the time until it is golden brown - Add a small amount of wine to the roasted flour and mix it well, then add this mixture to the wine sauce in the big pot to thicken it - Cook it for several hours - If the sauce gets too thick you can always add some red wine - Serve it with home-made knöpfle (Alemannian pasta), apple sauce, and bilberry jam
Every Christmas, we had a dish called “fried dough” that came from my grandmother’s family who were German immigrant farmers in Maryland back as far as the 1700s (that’s as far back as I got). However, hers was always just deep fried bread dough that was flattened out into 5-6” discs and it was served with butter and maple syrup. As I got older, I started making my own sweet dough version scented with vanilla and citrus. Now I wonder if your recipe is what hers evolved from.
Great ... I'm from Austria and we still make this dough often .. more stiff for kind of Eclairs (sweet or spicy) , like here we cover Elderflowers or Apple slices ... it's a "Brandteig" ... love it ...
I've been trying some of the recipes out of curiosity. My wife thinks I'm crazy, and won't eat any of it, but I'm enjoying the experimentation. Great Videos!
Yes it is, isn't it? This is one of my few places of respite in the often vitriol laden cesspit that so much of youtube can be. It's such a great channel with wonderful content and nice, courteous people.
kez kezooie Well, it tends to not attract trolls in the first place, so that makes a lot nicer than many places. And Jon *is* a nice person - you'd have to be more of a curmudgeon than Andy Rooney (I almost said Gordon Sinclair, but you'd have to be a Canadian over a particular age to get that one) to find fault with him. I also suspect that most of the folk who watch these videos are nice, too. All of that makes the videos wonderful to watch, and fun to read the comments.
Sometimes I wish our eating culture nowadays was more like it was back then. More simple, with good simple ingredients. Nothing too fancy. Greetings from Germany. I love your channel 😊
^^agreed. The health police ruined it for us with lies. Lard was deemed unhealthy so now we have to use coconut oil, sausage was deemed unhealthy so now we have plant based monstrosities. Eggs were deemed unhealthy so now we eat avocados. Meanwhile we live shorter and have more diseases today than ever before. I’m goin back to sausage, rye bread, butter, and honey.
In what Kind of army is there a "most german unit" ?!? I think you are in a reenactment Regiment, good sir? But i think your post was just lost in Translation for me.
A reenactment unit yes, for the Anglo-American War of 1812, the 7th Battalion of the 60th (Royal American) Regiment of Foot fought as British Regulars made up of mostly German, Dutch, and Swiss who originally fought in Napoleon's army, captured by the British, formed into their own unit, sent to North America in 1814. They were a part of the army that invaded and captured Castine in August 1814, holding what is now eastern Maine until May 1815.
@Belagerungsmörser the Sheep I really like your name. All those english speaking people probably will never know what Belagerungsmörser are used to do.
I'm from Germany and I recognised the batter recipe because my mom made dough like this every now and then. We call it "Brandteig" which means something like burndough. I know it mostly as a dough for what we call "Windbeutel", literally translated "wind bags" but you call them cream puffs or profiteroles, at least according to google.
My dad and his parents came to the USA from Germany as Hitler was rising to power [he hated Jews and he hated mixed religion marriages even more] and I remember her making something like this, she usually added apples and cinnamon. She was an excellant cook/baker and I learned because she allowed me to follow her her around in the kitchen. I haven't had this in decades and when she died, we realized she kept all of the recipes in her head, nothing was written down. I haven't had this in forever so I need to try it, thanks for another edible video!!
I've seen rues (butter and flour), a thickener for many milk based sauces and soups (cheese sauce for mac and cheese, clam chowder for examples) made well in advance
I live in Winston-Salem, and I love visiting Old Salem! For those who may come through the area, Old Salem is literally in the middle of the city close to downtown, so if you're traveling on I-40, you don't have to go too far out of your way to see it.
as a modern chef i am so incredibly spoiled by having literally all the information i'll ever need accessible by phone.... these people were incredible.
This is nice to see. I'm German/American and can trace my oldest ancestors to before this country was a country, they were some of the original settlers. German cooking and the German influence, especially in the NE part of the country is so important. Thanks for sharing more of this culture.
This is so delicious! To make it at home, it's much easier dump the flour (all at once) into hot milk and melted butter. Then the eggs. Classic choux pastry. A lot less stirring involved.... Same result. So many wonderful ideas in these talks!
It looks to me like Yorkshire pudding batter with butter added to it, and when you cook it with the sausage it becomes sort of like toad in the hole. I might try this.
By golly! - you're right . Except that the fat source comes from butter and not rendered fat. I wonder what the history of Yorkshire pudding might be? Any ideas?
Think of cooking a large joint using technology like Jon has here. Maybe you've got it on a spit before the fire and are slowly turning it. While you do that, there's going to be a lot of fat dripping off the joint, falling into the fire, and causing flare-ups that put out a lot of smoke or that might be a fire hazard. At some point, someone got the bright idea to place a pan of batter such as they might use for pancakes beneath the roast to catch the drippings.
They would roast a joint or a fowl suspended in front of the fireplace with a pan under to catch the dripping. Sometimes they would put Yorkshire pud or a dish of mashed potatoes under instead.
OMG..i live about a mile from old salem, here in winston salem n.c.the only thing that divides me from it is washington park.., then about 10 miles away is the old settlement of bethabara near pfafftown..so cool, i instantly feel connected..
We have two similar dishes in the UK, firstly there's the "sausage roll", which is a cooked sausage rolled in puff pastry and baked, secondly there's "toad in the hole", which is cooked sausages and caremelised onions baked in a batter. I lived in Germany for a while and it was nice to see how similar many German and English foods are - although unsurprising given that English people are Germanic too.
I like that you mentioned about the idea of cheese in the middle of this. That's what we can get in the grocery stores and is simply called _"Cheese Sticks"_ (cheese wrapped in batter and fried). Although I'd prefer to make them myself fresh. Maybe some day I will. Also, this could work good for the _cheese and bacon sausages_ I get at the grocery store. YUM! Yeah... that's right... Sausage with cheese and bacon put inside it. They are good cooked over a BBQ or campfire!
lolletsplay04 as a man that has worked in the restaurant industries for a decade, and still gets routinely out cooked by my grand mother... that kind of thinking is foreign to me. Thank you for the explanation.
@@PlayaSinNombre Whoops, only now saw your question. But yeah, the reason I found it so funny, is if you hear it used nowadays (I'm German), it is in a derogatory way. Like a (very mild, mind you) swearword. Historically it wasn't. "Frauenzimmer" used to refer to the part of a royal household that belonged to the lady (all her staff and her rooms). And later it was used to refer to peasant women in general.
He's not "too sensitive", I think. You just see that he's very much into doing what he does, and this was the first time that some idiots took a giant dump on his work. It's just frustrating.
He addressed an issue that was taken out of context. Anyone in his position would, considering the success of the channel and his business. All i know is, this looks absolutely delicious.
I gave it a shot and it came out pretty good. I had the exact same doubts about it coming together, both as a dough and a batter, but just like magic, it actually worked. It came great. I had a bunch of batter left over (even halving the recipe again) so I added some sugar and fried the batter up like fritters. They had the consistency of a cruller. It was really nice.
I sent my brother to the store right now to get milk and eggs! Another great episode! I love the channel and have tried to cook several of them. It brings me back to cooking with mom and grandmothers. This channel is so great and I thank you for all you do!
Looks so good, thanks! My mother who is German-American gave us brats to eat all the time growing up. I am thinking mustard as a compliment and of course sauerkraut to help with digestion and give that zing. I am so happy to have found these old German recipes on your channel. One of my great-aunts on my mother's side lived in rural southern Illinois back in the 1970's and cooked and baked everything on a wood fired cast-iron stove and we spent time watching her cook on her wood-fired stove. My other half is African-American so too I watch the "enslaved foods" recipes and have enjoyed these as well. Don't forget about apple fritters!
Grew up near Old Salem, and went there for grade school field trips. Loved the fresh baked bread, ginger snaps and Moravian sugar cookies! Look forward to trying this recipe. Yum! 😋
i live about a mile from old salem. i went to lathem school from 76' to 78'..we took a field trip there too. i still live in the area, i live a block away from parkway plaza..and i work at baitys tire right up the road
The original 'Corn Dogs'! Our German - Swedish Grandma used to slice up sausage and apples, then mix them into pancake batter, no syrup needed, just a sprinkle of powdered sugar...
We use this kind of doug for all kinds of contemporary cooking in Denmark. The consistency you have made, or ever so little thicker, can be mixed with cooked veggie and ham squares and baked in a pan greased and dusted with crushed breadcrumbs. It's called "gratin" in Danish, if you want to look it up on Google. It is kinda a heavy version of a souffle. How ever I would like to offer a tip for the sausage deal you have going on. If you toss the sausage in flour before dipping it, the batter will stick much better as the flour sticks better to the fatty parts than the watery batter. - same goes if you want to try out "gratin" :-) (Best served with small lumps of butter on top of the hot gratin - but I'm sure some of your condiments will go niceely with it too)
I have recently found your channel and really love the content I have found, my children and I love watching everything together. Thank you for the clean family friendly videos. Question though, the hat you are wearing seems to be one of your favorite as I have seen you wearing it in several of the other videos. Do you have a video on it or would you be able to give more detail about it? Thanks!
My mom would do this to dough that failed to rise. Fry it up and sprinkle powdered sugar and cinnamon on them. The best dinner treat from my childhood.
Wish I had more appreciation when I was taken to ole Salem as a kid for a field trip. I only recall being fascinated by a vanilla aroma pipe tobacco being smoked by a demonstrator.
They are delicious - but I never learned how to make them. Neighbors of mine from long ago used to have them for special occasions. We could add Dutch recipes to our list as well, as there were a number of Dutch colonists here in the 18th c.
We call it "Brandteig" in Germany. As it is often the case, it will probably be hard to find out where exactly in Europe it originated - and also irrelevant. The taste is important!
There's a fried bread dough recipe that's common to both my paternal grandmother's (French-Canadian, called "doughats") and my mother-in-law's (Newfoundland/Irish, called "toutons") sides of the family; in both cases, it's served with butter and syrup.
My friend showed me this channel and I'm glad. Not only is it a genuine, creative, unique and really interesting idea, but your enthusiasm and delight in every video is awesome. You can tell that you love to do this. Keep it up. This is amazing!
I know that with apple slices. For my personal taste I prefer the Brandteig, as in this particular dough, thicker, it goes wonderfully light and airy when baked
manic mechanic Never did batter on those. My experience is that green tomatoes resist batters. Instead pat dry the tomato slices. Dredge in egg, the coat in a flour mix of salt, pepper, flour and some cornmeal, (opt.). Fry in butter until well-browned.
I once didn't have any egg for this, so I padded my green tomato slices dry, soaked them in milk for just a few seconds, then roll them in the cornmeal and seasoned coating. Surprisingly enough this work too. I think the recipe with the egg is superior, but I had a hankerin for them and I wasn't going to go in the town, or go without LOL.
Thank you for illustrating this to us, wonderful recipe but more than that that history is so interesting. An old country Italian recipe we always made when I was young was not batter but a fried dough that could be stuffed with anchovies or sausage or cooked plain and rolled in sugar. these older recipes were always so adaptable to make something regardless of how much you had.
Even the process is almost identical. Only difference I really notice is adding the flour from the start as opposed to adding it to already boiling milk/water.
Interesting. It's like a Nun's Puffs batter. You made it thinner than the ones I make. Great recipe. Really quite easy to make and you can fill them too. We like Bavarian Cream in them. That recipe to coat stuff with, is wonderful.
Hello, If you need any help while translating these recipes feel free to contact me. I would be glad if I could help. Btw. I am a native german with best regards, Niki
Hallo, wird eine elektronische Version dieses Buches freigegeben? Sind die Rezepte ursprünglich Deutsch oder aus der amerikanische Küche der deutschen Immigranten?
Jein. Es gibt sehr viele Ortschaften mit deutsch klingendem Namen in USA. Die haben ein Frankfurt, ein Berlin, Stuttgart und viele andere. Liegt daran das über 50% (laut WIKI sogar über 60%) der heutigen Bevölkerung in der USA deutsche Vorfahren hat.
My family has a very simple recipe: sautéed onions, flour, water, white pepper and salt. The consistency should be like a lumpy batter (lumpy from the onions). Shallow fry the batter. It is served with leftover gravy.
You were grinning the whole time and I can understand why :D Greetings from Germany. We still use a similar recipe for fried stuff in dough. We mostly use a sausage or apples cut in rings.
A versatile concept. I would be tempted to mix the batter with corn kernels. Then I'd have a corn fritter. I could go really rogue and dip the fritter in maple syrup.
![เปิดบ้าน พี่ตูน Bodyslam หลังใหม่คนแรก ที่ภูเก็ต l [Nickynachat]](http://i.ytimg.com/vi/flFwcmyDQSk/mqdefault.jpg)
In this day and age, your channel is a welcome refuge from the storm. Thank you so much.
Political Shitshow all over the World?
Perfect for quarantine
@@jamesryder8305 I concur it is a refuge from Dorona
You were about a year too soon with this comment.
Well said
German here. I'm a bit late to the party, but I hope you'll read this regardless..
My grandma used to have this recipe where she'd deep fry bunches of elderflower (still on the stems) coated in batter. She told me that this was something she'd learned from her own grandmother back in the day, so it goes easily back to the 19th century, if not further.
This recipe is something that can obviously only be done in spring, but it's a wonderfully light and fluffy treat, doesn't really need any spices either, just a tiny bit of powdered sugar on top. Maybe if you can get your hands on some elderberry blossoms (we had plenty in our garden) you could try that some time.
She also used to make elderflower syrup, we'd just cut it with water 1:10 and it makes a great and refreshing drink. Now that I'm an adult, I'm thinking that elderflower wine could be made that way as well, but unfortunately I don't have access to fresh elderflower any more.
That sounds delicious. How much of the flower stem did you use? I've heard they're poisonous
@@davecannon1523
Yes, elderberries need to be heated through before you use them, which is why a syrup of them is a traditionally popular way to use them, as you would cook the juice out of them. The flowers have a similar, albeit more floral taste, unsurprisingly.
Since 2005 there is a new cocktail going around, called a Hugo. It's prosecco and sparkling water with elderflower syrup, fresh lemon balm and mint. Sometimes lime is also added.
I made some elderflower Champaign for the first time this year, not my cup of tea a bit too perfumed, might try the flower heads in batter though, thanks good idea.
@Gabby Mouse Nice. Kind of makes sense too since my granny was originally from Sudetenland which is east of modern-day Germany in the Czech Republic. Her family escaped to Germany when the place kept changing hands during WW2, and she may well have brought the recipe with her from there.
poor chap ! wondering where he ended up to not have access to eldertrees and their flowers anymore
if you work with elderflowers take in mind that they also got some medicinal properties and if you eat to much of them it induces a light fake fever and can also irritate your stomach and throat, just like overuse of another old cake-herb, meadowsweet, would do ...they both got stomach irritating "herb-aspirin" in them, I think
I am from southwestern Germany, and my grandmother used to fry apple slices covered with this kind of batter. While still hot they were sprinkled with sugar and cinnamon.
cave felem would I be correct in assuming you're swabian?
No, I am a Pan-European mongrel.^^ My grandmother was an Alemannian (with French roots) from the Upper Rhine Valley.
cave felem so a bit like me then. my father was 100% Greek but my mother was an American with German Dutch and Spanish roots. I was curious because as my Germanic blood is from the Rhineland I've always loved the cuisine from that region and when you said Southwestern I assumed you were swabian I wanted to know how they prepare dishes like sauerbraten there.
cave felem Great idea...thanks for sharing!😄
The history of my family is actually quite funny because for centuries it has been truly matriarchal, with only the women actually being born and raised here and daughters inheriting the house from their mothers and with their husbands coming from wherever and getting stuck here.
The "correct" sauerbraten recipe is a difficult topic because there are quite a few regional variations and everyone has strong opinions about them. People from my part of Germany think that the kind of sauerbraten eaten in the Rhineland is disgusting.^^ Southwestern German cuisine is quite different from that of the rest of Germany as this area is not only very close to France and shares a common dialect and culture with norther Switzerland but also belonged to Austria far longer that it has belonged to Germany until now. The secret to Alemannic dishes is: everything tastes better with wine (and the secret to cakes: everything tastes better with kirsch liqueur).
My grandmother's sauerbraten looked like this:
- Mix several liters of good (very good!) red wine (preferably pinot noir) with several whole peeled onions, a handful of bay leaves, cloves, and dried juniper berries
- Marinate a piece of beef or a rabbit in this wine mixture for about a week
- Take the meat out of the marinade and dry it well
- Heat oil in a large pot and roast the meat until it is brown on all sides
- Roast the whole onions as well
- Pour the wine into the pot
- Put some flour in a clean pan and heat it, stiring the flour all the time until it is golden brown
- Add a small amount of wine to the roasted flour and mix it well, then add this mixture to the wine sauce in the big pot to thicken it
- Cook it for several hours
- If the sauce gets too thick you can always add some red wine
- Serve it with home-made knöpfle (Alemannian pasta), apple sauce, and bilberry jam
Those ancient German corn dogs look fantastic.
Every Christmas, we had a dish called “fried dough” that came from my grandmother’s family who were German immigrant farmers in Maryland back as far as the 1700s (that’s as far back as I got). However, hers was always just deep fried bread dough that was flattened out into 5-6” discs and it was served with butter and maple syrup. As I got older, I started making my own sweet dough version scented with vanilla and citrus. Now I wonder if your recipe is what hers evolved from.
"Fried surprise" sounds like something a vendor in Fallout would sell.
I'll take 2 mystery meats and a fried surprise
I'll take 2 and 1 cram ty
feels like something iguana bob would make
"Fried Surprise" = *Überraschungbraten!*
(Shades of "Gravity's Rainbow")...🤣
NPC: "I've noticed all the rats are gone! I wonder where they went?"
Him: We don't want to make a giant tub of this stuff.
Me: Or do we...
Great ... I'm from Austria and we still make this dough often .. more stiff for kind of Eclairs (sweet or spicy) , like here we cover Elderflowers or Apple slices
... it's a "Brandteig" ... love it ...
gidday mate
I've been trying some of the recipes out of curiosity. My wife thinks I'm crazy, and won't eat any of it, but I'm enjoying the experimentation. Great Videos!
I like how civil the comments on this channel are.
I know, like this and binging with babish. are the only ones!
Well he looks like nicest person on earth so i guess it's contagious or something :D
Yes it is, isn't it? This is one of my few places of respite in the often vitriol laden cesspit that so much of youtube can be. It's such a great channel with wonderful content and nice, courteous people.
kez kezooie Well, it tends to not attract trolls in the first place, so that makes a lot nicer than many places. And Jon *is* a nice person - you'd have to be more of a curmudgeon than Andy Rooney (I almost said Gordon Sinclair, but you'd have to be a Canadian over a particular age to get that one) to find fault with him. I also suspect that most of the folk who watch these videos are nice, too. All of that makes the videos wonderful to watch, and fun to read the comments.
It's pretty wholesome content with no agenda at mind. And he's a nice fellow to listen to.
This is one of the very few channels, were you can like a video before watching without being disappointed.
SO true!!!
YEEEEESSSS!
AGS363 indeed
absolutely
absolutely, very few channels have this level of production quality and content
Sometimes I wish our eating culture nowadays was more like it was back then. More simple, with good simple ingredients. Nothing too fancy.
Greetings from Germany. I love your channel 😊
^^agreed. The health police ruined it for us with lies. Lard was deemed unhealthy so now we have to use coconut oil, sausage was deemed unhealthy so now we have plant based monstrosities. Eggs were deemed unhealthy so now we eat avocados.
Meanwhile we live shorter and have more diseases today than ever before. I’m goin back to sausage, rye bread, butter, and honey.
Ancestor recipe of the corn dog found it!
Syco316 that is what I was thinking
Yeah. Pretty similar
I'd say this was closer to the british toad in the hole except its fried instead of baked. the ingredients are exactly the same.
In the 14th century cookbook "Forme of Curye" there are recipes that are essentially fried cheese sticks and funnel cakes.
Or pigs in a blanket
*looks disappointed it didn’t take longer to incorporate the eggs* this channel is so wholesome I love it
As a member of a mostly German unit (7th Batt 60th of foot) I'm going to pass this along to our camp cook to try out at a future event! Thank you!
In what Kind of army is there a "most german unit" ?!? I think you are in a reenactment Regiment, good sir? But i think your post was just lost in Translation for me.
Presumably a Revolutionary War regiment.
Thomas Feck The modern day wehrmacht lol?
The EU Army probably.
Or most likely a re-enactment of revolutionary war regiments from Hesse.
A reenactment unit yes, for the Anglo-American War of 1812, the 7th Battalion of the 60th (Royal American) Regiment of Foot fought as British Regulars made up of mostly German, Dutch, and Swiss who originally fought in Napoleon's army, captured by the British, formed into their own unit, sent to North America in 1814. They were a part of the army that invaded and captured Castine in August 1814, holding what is now eastern Maine until May 1815.
After a few Pilsners...
I made this. And it's actually pretty good
"Hold my pilsner" lol
@Zach Haus How many eggs did you end up using (like, you remember)?
Guys. For real. "Fried" and "Dough" are 2 of my favorite food words. This looks awesome! Thank you so much for putting all of this together.
@Belagerungsmörser the Sheep I really like your name. All those english speaking people probably will never know what Belagerungsmörser are used to do.
I'd love to see you do a period Thanksgiving Day feast!
You rarely see a person so passionate about their hobbie. You always put me in a good mode. Truly inspiring
You're right. Thanks
It’s a lifestyle for this man.
It’s his job, as well. But you are correct.
The cookery on this channel never fails to leave me drooling all over the keyboard of my PC.
I'm from Germany and I recognised the batter recipe because my mom made dough like this every now and then. We call it "Brandteig" which means something like burndough. I know it mostly as a dough for what we call "Windbeutel", literally translated "wind bags" but you call them cream puffs or profiteroles, at least according to google.
My Mothers family was German and they made fried bread dough sprinkled it with sugar and cinnamon. They called them pinches also known as grebbel
nancy briggs Arme Ritter...Poor knights
For Arme Ritter you use old bread or bread rolls that are soacked in eggs and milk or cream not "raw" dough.
Yes, Kreppel are still a thing here, mostly they are called Berliner pancakes or just Berliner.
That depends on where you are in the country.
Indeed. They're often filled with jam or sometimes even Bavarian Creme.
My dad and his parents came to the USA from Germany as Hitler was rising to power [he hated Jews and he hated mixed religion marriages even more] and I remember her making something like this, she usually added apples and cinnamon. She was an excellant cook/baker and I learned because she allowed me to follow her her around in the kitchen. I haven't had this in decades and when she died, we realized she kept all of the recipes in her head, nothing was written down. I haven't had this in forever so I need to try it, thanks for another edible video!!
Yay! I grew up in the Piedmont Triad area of NC, so we went to Old Salem pretty regularly. It would be great to see some episodes filmed there.
Hey! I know this recipe, my mom used to make dough balls this way. Though they were cooked in water. We ate them with (as you said) elderberry soup.
non ofyabeeswax now that you mention It, this could possibly be a base for dumplings too
how awesome it is to just drop all of your stress and indulge in a simple process such as cooking delicious food !
1 day since i found this channel and i am loving everything i see
and i'd love to have a kitchen like that
Welcome to the channel!
@@townsends The most wonderful thing about this kitchen is the video he makes to show it is a set. I know somehow it feels like much more
His enthusiasm is contagious. I love how Jon is always smiling when he talks. He is a true treasure.
You can tell how much he loves doing these
It's almost like something you can prep and serve at a carnival in today's times.
Good idea! Gotta make sure to do that the next time I arrange a food stand at some festival
I've seen rues (butter and flour), a thickener for many milk based sauces and soups (cheese sauce for mac and cheese, clam chowder for examples) made well in advance
John Doe
*roux*
>.< darn French and their mangling of the English language lol thanks for the correction
John Doe
Hopefully the French are ruing their spelling. I had a hard time with it until took some French In school.
Have you ever come across the traditional English dish "Toad in the Hole" it's a very similar idea?
Searched for this, if he liked this then he's in for a treat if he trys toad in the hole
the hell is that name?
Great work ! My grandma has a very old cookbook too. It falls apart because it is almost 200 years old. Keep up the good work.
Greetings from Germany
Do you think she might let you take pictures of the pages? Such a wonderful treasure should be preserved :-)
I live in Winston-Salem, and I love visiting Old Salem! For those who may come through the area, Old Salem is literally in the middle of the city close to downtown, so if you're traveling on I-40, you don't have to go too far out of your way to see it.
Thin the batter with fish stock, add nutmeg, and you've got a Norwegian fish dumpling sauce recipe.
How are fish dumplings used?
Sold at nutmeg! 😂
@@wms72 eating
as a modern chef i am so incredibly spoiled by having literally all the information i'll ever need accessible by phone.... these people were incredible.
Thank you for the interesting videos!!! Greetings from Stuttgart, Germany where this recipe was printed :D
This is nice to see. I'm German/American and can trace my oldest ancestors to before this country was a country, they were some of the original settlers. German cooking and the German influence, especially in the NE part of the country is so important. Thanks for sharing more of this culture.
Lovely Recipe, looks very tasty. :)
Pls add cooking :D
Warhorse Studios will there be a townsends Easter egg? xD
Im excited for kingdom come :)
Blazethebest3 me too man
Warhorse Studios will we get a dlc continuation for Henry's story? I loved the game but I really wanna see how Henry's story ends :(
This is so delicious! To make it at home, it's much easier dump the flour (all at once) into hot milk and melted butter. Then the eggs. Classic choux pastry. A lot less stirring involved.... Same result. So many wonderful ideas in these talks!
I love it :) Greetings from Germany!
do you know this dish?
I know this kind of dough, but we don't use it like that around here. It's mostly eaten sweet and made in the oven, like a cake.
Gravuuna - Guten tag, mein freund!
Never stop making these videos. Amazing
It looks to me like Yorkshire pudding batter with butter added to it, and when you cook it with the sausage it becomes sort of like toad in the hole. I might try this.
By golly! - you're right . Except that the fat source comes from butter and not rendered fat. I wonder what the history of Yorkshire pudding might be? Any ideas?
Think of cooking a large joint using technology like Jon has here. Maybe you've got it on a spit before the fire and are slowly turning it. While you do that, there's going to be a lot of fat dripping off the joint, falling into the fire, and causing flare-ups that put out a lot of smoke or that might be a fire hazard.
At some point, someone got the bright idea to place a pan of batter such as they might use for pancakes beneath the roast to catch the drippings.
First thing I thought was Toad in the Hole!
Maybe one was an adaption of the other?
That was my first thought as well.
They would roast a joint or a fowl suspended in front of the fireplace with a pan under to catch the dripping. Sometimes they would put Yorkshire pud or a dish of mashed potatoes under instead.
OMG..i live about a mile from old salem, here in winston salem n.c.the only thing that divides me from it is washington park.., then about 10 miles away is the old settlement of bethabara near pfafftown..so cool, i instantly feel connected..
We have two similar dishes in the UK, firstly there's the "sausage roll", which is a cooked sausage rolled in puff pastry and baked, secondly there's "toad in the hole", which is cooked sausages and caremelised onions baked in a batter. I lived in Germany for a while and it was nice to see how similar many German and English foods are - although unsurprising given that English people are Germanic too.
Toad in the hole is so good!!! One of my favorites
In the us we call the sausage roll a "pig in a blanket" 😅
How interesting! The batter is just a thin pàte à choux. It's kind of like a sausage roll or a corn dog.
What, no nutmeg?
hahahahahah
:-D
Copper Bear 😁
Actually that sounds really good...
Omg 😂 so silly
Joe ! Oh no!!! World CRISIS! A Nutmeg shortage!!!! Yikes!
I like that you mentioned about the idea of cheese in the middle of this. That's what we can get in the grocery stores and is simply called _"Cheese Sticks"_ (cheese wrapped in batter and fried). Although I'd prefer to make them myself fresh. Maybe some day I will. Also, this could work good for the _cheese and bacon sausages_ I get at the grocery store. YUM! Yeah... that's right... Sausage with cheese and bacon put inside it. They are good cooked over a BBQ or campfire!
So battered sausage? That's a staple of every Fish and Chip place in Britain :D
Basic carnival food, easy to put on a stick for on the go eating.
Not surprised to see a distinguished English gamer like Bundy here. But ello you.
I grew up in Herrnhut in eastern Germany, where the Moravian Church originated. I visited Old Salem almost twenty years ago, good memories.
"Handbuch für FRAUENZIMMER" I'm howling! XDDDD
HalbdaemonKite why?
PlayaSinNombre Frauenzimmer (lit. “Woman room”) is a derogatory term for a woman. In particular, a woman of the lower class typically.
lolletsplay04 as a man that has worked in the restaurant industries for a decade, and still gets routinely out cooked by my grand mother... that kind of thinking is foreign to me. Thank you for the explanation.
@@PlayaSinNombre Whoops, only now saw your question.
But yeah, the reason I found it so funny, is if you hear it used nowadays (I'm German), it is in a derogatory way. Like a (very mild, mind you) swearword.
Historically it wasn't. "Frauenzimmer" used to refer to the part of a royal household that belonged to the lady (all her staff and her rooms). And later it was used to refer to peasant women in general.
@@williamblount8576 By the time the book came out, Frauenzimmer was not derogatory though. But now it very much is so of course.
I'm from Germany and this is the best pronunciation of Bratwurst by an American
Looks delicious, Jon. Good to see you happy again after last weeks episode, and even better seeing you back cooking! You're the man!
He's not "too sensitive", I think. You just see that he's very much into doing what he does, and this was the first time that some idiots took a giant dump on his work. It's just frustrating.
He addressed an issue that was taken out of context. Anyone in his position would, considering the success of the channel and his business. All i know is, this looks absolutely delicious.
I gave it a shot and it came out pretty good. I had the exact same doubts about it coming together, both as a dough and a batter, but just like magic, it actually worked. It came great. I had a bunch of batter left over (even halving the recipe again) so I added some sugar and fried the batter up like fritters. They had the consistency of a cruller. It was really nice.
I sent my brother to the store right now to get milk and eggs! Another great episode! I love the channel and have tried to cook several of them. It brings me back to cooking with mom and grandmothers. This channel is so great and I thank you for all you do!
I must say that this is a rather unique approach to making a batter. One that would make for a great 'fried dill pickle' recipe.
Are there any more Native American recipes?
I would bet that many of the recipes that he uses are actually influenced from NA recipes or at least ingredients.
Smooth speak for yourself! A BUNCH of ppl at Standing Rock were asking for buffalo jerky as a donated supply during the protest
One cookbook coming up www.amazon.com/Native-American-Cookbook-Edna-Henry/dp/0671418963
Some tribes have traditional recipes and cookbooks for sale on their tribes websites.
Anything with tomatoes or potatoes as they are indigenous to the Americas
Looks so good, thanks! My mother who is German-American gave us brats to eat all the time growing up. I am thinking mustard as a compliment and of course sauerkraut to help with digestion and give that zing. I am so happy to have found these old German recipes on your channel. One of my great-aunts on my mother's side lived in rural southern Illinois back in the 1970's and cooked and baked everything on a wood fired cast-iron stove and we spent time watching her cook on her wood-fired stove. My other half is African-American so too I watch the "enslaved foods" recipes and have enjoyed these as well. Don't forget about apple fritters!
Grew up near Old Salem, and went there for grade school field trips. Loved the fresh baked bread, ginger snaps and Moravian sugar cookies! Look forward to trying this recipe. Yum! 😋
i live about a mile from old salem. i went to lathem school from 76' to 78'..we took a field trip there too. i still live in the area, i live a block away from parkway plaza..and i work at baitys tire right up the road
The original 'Corn Dogs'! Our German - Swedish Grandma used to slice up sausage and apples, then mix them into pancake batter, no syrup needed, just a sprinkle of powdered sugar...
This guy rejuvenates my faith in humanity.
Can’t wait to try this recipe and really enjoy your channel
Of course the bratwurst tastes good, it is battered and fried in lard. This recipe looks awesome.
We use this kind of doug for all kinds of contemporary cooking in Denmark. The consistency you have made, or ever so little thicker, can be mixed with cooked veggie and ham squares and baked in a pan greased and dusted with crushed breadcrumbs. It's called "gratin" in Danish, if you want to look it up on Google. It is kinda a heavy version of a souffle.
How ever I would like to offer a tip for the sausage deal you have going on. If you toss the sausage in flour before dipping it, the batter will stick much better as the flour sticks better to the fatty parts than the watery batter. - same goes if you want to try out "gratin" :-) (Best served with small lumps of butter on top of the hot gratin - but I'm sure some of your condiments will go niceely with it too)
I have recently found your channel and really love the content I have found, my children and I love watching everything together. Thank you for the clean family friendly videos. Question though, the hat you are wearing seems to be one of your favorite as I have seen you wearing it in several of the other videos. Do you have a video on it or would you be able to give more detail about it? Thanks!
Men's Work Cap
www.townsends.us/mens-work-wc923-p-1105.html
Most schools within an hour or so driving distance make field trips to Old Salem in elementary school. I still remember when I went as kid.
With all the crap on TH-cam I'm so glad I found your channel. Love history and I love food. Perfect match! Keep up the great work cheers!
I would love to see you do a video on different wild berries and how they were utilized in the 1700s and 1800s. Great video as always
They're like a little version of Toad in the Hole. I love this channel
My mom would do this to dough that failed to rise. Fry it up and sprinkle powdered sugar and cinnamon on them. The best dinner treat from my childhood.
I love how pure and sweet this channel is ☺️☺️☺️
Wish I had more appreciation when I was taken to ole Salem as a kid for a field trip. I only recall being fascinated by a vanilla aroma pipe tobacco being smoked by a demonstrator.
Do you think there might be any Swedish, Danish, or Icelandic 18th or early 19th century recipes out there?
Norwegian Lefse might be fun - those are pretty versatile too
Rose McGuinn yeah?
They are delicious - but I never learned how to make them. Neighbors of mine from long ago used to have them for special occasions. We could add Dutch recipes to our list as well, as there were a number of Dutch colonists here in the 18th c.
The more ethnic recipes, the better!
:)
I've made lefsa and kringla. love them both.
I'm enjoying the international take on your series. Keep it up John!
Choux paste, some of the finest of the baked good, dont open the ovendoor when they are baking, if you do they drop down in size.
Lol yeah, that's my thoughts exactly, this is a classic french pate choux pastry recipe.
Yorkshire pudding
Beat me to it, I was about to say it's a choux pastry.
I thought he was making cream puffs when he mixed that dough into a lump.
We call it "Brandteig" in Germany. As it is often the case, it will probably be hard to find out where exactly in Europe it originated - and also irrelevant. The taste is important!
There's a fried bread dough recipe that's common to both my paternal grandmother's (French-Canadian, called "doughats") and my mother-in-law's (Newfoundland/Irish, called "toutons") sides of the family; in both cases, it's served with butter and syrup.
So this is like the OG pigs in a blanket, nice
That batter reminds me of the egg noodles my mother makes for soup. My family was from Eastern Germany and White Russia.
My friend showed me this channel and I'm glad. Not only is it a genuine, creative, unique and really interesting idea, but your enthusiasm and delight in every video is awesome. You can tell that you love to do this. Keep it up. This is amazing!
Am I right that this looks a lot like a thin pate choux. What a neat idea. I have fallen in love with your channel!
Seriously... Who dislikes any of these videos?! There is no reason! All of them are 100% awesome! I'll be making this soon!
I know that with apple slices. For my personal taste I prefer the Brandteig, as in this particular dough, thicker, it goes wonderfully light and airy when baked
probably make a good fried green tomato batter
manic mechanic
Never did batter on those. My experience is that green tomatoes resist batters. Instead pat dry the tomato slices. Dredge in egg, the coat in a flour mix of salt, pepper, flour and some cornmeal, (opt.). Fry in butter until well-browned.
omg-yes
I once didn't have any egg for this, so I padded my green tomato slices dry, soaked them in milk for just a few seconds, then roll them in the cornmeal and seasoned coating. Surprisingly enough this work too. I think the recipe with the egg is superior, but I had a hankerin for them and I wasn't going to go in the town, or go without LOL.
@Michelle
I like the way mine turn out. Nice balance.
love the channel! very unique and informative. great intersection of history and cooking!
wow i love this chanel, just found it - but hey... u have a new subscription!
greetings from Germany!
Brandteig. Now you can make some "Windbeutel". ;) And no we don't use a mixer. It has to be stirred with a wooden spoon.
Thank you for illustrating this to us, wonderful recipe but more than that that history is so interesting. An old country Italian recipe we always made when I was young was not batter but a fried dough that could be stuffed with anchovies or sausage or cooked plain and rolled in sugar. these older recipes were always so adaptable to make something regardless of how much you had.
I think I'm going fix this tonight. Wonderful video. I hope little Ivy is doing well.
Awesome recipe, reminds me of a pate a choux from France.
mugensamurai that's pretty much exactly what this is
Yes! Just like a churro dough
@@davecannon1523 I think so too! Yesterday my sister made it, really delicious 🤤
Even the process is almost identical. Only difference I really notice is adding the flour from the start as opposed to adding it to already boiling milk/water.
Interesting. It's like a Nun's Puffs batter. You made it thinner than the ones I make. Great recipe. Really quite easy to make and you can fill them too. We like Bavarian Cream in them. That recipe to coat stuff with, is wonderful.
Sir, your whisk is made of sticks.
twigs....
I think they're really cute!
I wonder how hard it would be to clean batter off that whisk.
A Brighter Star If necessary, he can just get more twigs.
@@lexilei191 use it to start a fire
I love that kitchen. Have you thought of doing a night cooking video? With it just lit with candles and lamps?
Hello,
If you need any help while translating these recipes feel free to contact me.
I would be glad if I could help.
Btw. I am a native german
with best regards,
Niki
IHQMusic Die Rezepte sind in altdeutsch. Sowohl schwer zu lesen als auch zu übersetzen. Also einfach nur deutsch zu können wird nicht reichen.
Im 18. Jahrhundert hat man schon Neuhochdeutsch geschrieben. Mit ein bisschen Sprachgeschichtlichem Hintergrundwissen ist das keine große Sache.
Hallo, wird eine elektronische Version dieses Buches freigegeben? Sind die Rezepte ursprünglich Deutsch oder aus der amerikanische Küche der deutschen Immigranten?
Naja, da es bei Stuttgard gedruckt wurde stehen die Chancen ziemlich günstig, dass das Buch aus Deutschland stammt.
Jein. Es gibt sehr viele Ortschaften mit deutsch klingendem Namen in USA. Die haben ein Frankfurt, ein Berlin, Stuttgart und viele andere. Liegt daran das über 50% (laut WIKI sogar über 60%) der heutigen Bevölkerung in der USA deutsche Vorfahren hat.
"Brraatwuurst"!
I like your canal soo much!
German greetings from south turkey! :-)
Me halfway thru: "What's so German about this?"
You: Throws down Bratwurst
My family has a very simple recipe: sautéed onions, flour, water, white pepper and salt. The consistency should be like a lumpy batter (lumpy from the onions). Shallow fry the batter. It is served with leftover gravy.
Do love this channel, it's always so upbeat and optimistic, always enjoy watching
You should do an episode on 18th century restaurants, or tavern/bar/inn food
You were grinning the whole time and I can understand why :D Greetings from Germany. We still use a similar recipe for fried stuff in dough. We mostly use a sausage or apples cut in rings.
A versatile concept. I would be tempted to mix the batter with corn kernels. Then I'd have a corn fritter. I could go really rogue and dip the fritter in maple syrup.
Can't wait for more German historical recipes. Thank you so much!!
Wow my new favorite channel. keep it up!