@@hoosierflatty6435 That's basically a whole one, and you tend to puke shortly thereafter. I have an 18th century recipe for an ointment with datura in it that is meant to be used as a drug. Misused however, it can stop your heart. There's always a downside.
For those looking for the recipe itself: Kitchen Pepper - One ounce of ginger; pepper, cinnamon, cloves, and nutmeg, half an ounce each; six ounces of salt; mix well, keep dry. Jon notes that the proportions of the spices were likely dependent more on availability and price than flavor preference in many cases as, with many situations in the late 18th century, spices were a luxury and required cunning compromise. Jon also notes that you may want to grate or grind your nutmeg just before adding to your dish to allow more of the aromatic quality to be present, and that some similar period recipes call for what we now know as Allspice as a substitute for nutmeg as it has similar aromatic qualities but was cheaper to obtain. I plan to make this mix myself today, mixing allspice and nutmeg in equal parts with an ounce less of salt.
I want to also make this mix but with slightly less ginger , (even though ginger is my favorite spice, I don’t want it on everything I cook in large amount )a bit less salt and some sort of hot spicy addition
I agree. The only thing I think could be improved upon is the lighting as it's a little too dark at times. But overall these videos are excellent and I love watching them when they come out.
Knock on the nutmeg all you want, but that sh*t is powerful. I ate three once, and when I came to my senses, I was wearing a kilt, swinging around a shillelagh and screaming about Culloden. I'm not even scottish.
Kitchen Pepper Recipe: •Nutmeg • pinch of Nutmeg to taste *if you can’t find nutmeg, you can use nutmeg to substitute. This Kitchen Pepper goes well with everything, but, it pairs especially well with nutmeg.
2 parts freshly ground Myristica fragrans Nutmeg 1 part ground M. Malabarica Nutmeg 1 part ground M. Argentea Nutmeg A dash of Mace, to taste. Oh, maybe a little salt, just to be period correct.
2020: oh no, pumpkin spice flavour is already starting in September, things are getting out of hand 1777: pumpkin spice pie, pumpkin spice meat, pumpkin spice all year round
Oh, believe me, this blend is hundreds of years old, dating back to the Middle Ages. It was just called differently back then - 14th and 15th century cookbooks have dozens of recipes containing "powder fort" or "poudre fort", literally "spicy/strong powder", an almost exact equivalent of later kitchen pepper. There was also a sweeter variant which contained sugar - it was called "poudre douce" or "powdour douce" ("sweet powder") and was very similar to modern-day pumpkin spice blend or gingerbread spice blend.
@@jpotter2086 Your "holiday spice" sounds like the spice for Pfeffernusse ("peppernuts"), sturdy little cookies that do indeed have black pepper as well as the sweeter spices.
@@eritain Black pepper is an old one in sweets. They likely used long pepper at the time, but our stuff tastes good, too. I've used pepper semi-frequently in sweets for a long time now, and I love it.
Nick Purdy Tempting, but those simpler times had slavery, massive gender inequality, etc etc. What I like about Townsends is they've gone out of their way to talk about these things and not just ignore that the past was pretty awful.
Why in the world do you not have a show on PBS? Your production value is miles beyond typical YT stuff. Also I love you so much! Thanks for bringing this comforting, informative, beautiful content.
I learned this when I took my current job as a baker. During "Fall" (we start out fall selection in July to met demand) we have 2 different pumpkin pie recipes one uses cloves, cinnamon and nutmeg. The other used allspice. Until I took the job I thought allspice was a blend of the 3z but it turns out it is it's own unique thing, and actually more expensive than the 3 combined.
I actually had to make my own allspice blend when making stuffed grapeleaves and i used those 3 spices equal parts. Taste almost identical to allspice.
When I was a kid I tried substituting allspice in my pumpkin pie by adding an equal amount of a bunch of other spices and Luckily it turned out alright because pumpkin pie is supposed to taste like a shotgun blast of spices
Thumbnail: angry looking dude, looks like he's going to show you how to make poison Actual video: really happy guy living his best life, showing you how to make some tasty spice melange
I watched this with my 9 year old daughter at 10pm. She said we have to make it now, not in the morning right now. Now I have been told we are having pork chops tomorrow for dinner. She loves the cooking and cabin videos, especially the ones with Ivey.
@@fablesguykol3025 They were better than I would have guessed. Last Christmas my daughter gave her Aunts and Uncles bottles of Kitchen pepper she made herself.
When we talk about spices and spice mixes in the modern world, we often forget the English/Anglo-American cuisine had plenty of spice long before the gastronomic influences of South America and the Indies. I'd never considered this before but this is basic an Anglo-Saxon equivalent to garam masala, five spice, ras el hanout and countless other cultures' spice mixes. Thank you for another excellent video!
I was expecting to see a halo around the cup labelled "Nutmeg" being lifted up and angelic chorus in the background..... But anyway, this sounds awesome
Now I finally understand Jon's obsession with this era... Nutmeg eventually went out of style, and he wants to live in a time before that ever happened!
Not in Germany, we still put it in everything, meatballs, Mashed potatoes, bread, cookies, soup,pancakes , cheese sauces and on vegetables, among others.
I remember a "Good Eats" show with Alton Brown from many years ago where he was trying to recreate an 18th century recipe. One of the steps of the recipe was "Add the spices." He was speculating what that means and came up with an answer. (Can't remember what.) I wonder if that was a reference to kitchen pepper?
I loved Good Eats when I was a kid! My mom bought his cook book for my 16th birthday years ago. Still my favorite chef hands down. His meatloaf receipe is to die for and several of his other reciepes. Definately worth every penny! A lot of people don't know who he is and it's like bruh he and Emeril are legends!
This has likely already been said, but this reminds me of a much earlier spice mix called "Poudre Fort" or "Strong Powder" from the 14th century or earlier. "Poudre Douce", or "Sweet Powder" is the same spices, but mixed with sugar instead of salt.
I played in the SCA (Society for Creative Anachronisms) for many *coughcough30+* years.... there were 5 such mixes that were commonly used in the Great Kitchens. IE, the kitchens of extremely wealthy kings and nobles, who could Afford to maintain a small stock of those grossly expensive (at the time) spices. During that time, even what we consider "common" pepper was so expensive that it was closely guarded in the kitchen, and having pepper and salt on the Table? That was an Extravagant display of wealth.
*Jon:* Today, I'm going to show you a great all-in-one spice blend! This comes straight from Charlotte Mason's cookbook, which was written in 1777. What we're gonna do is we're gonna start with some nutmeg... **Begins pouring** *...* *...* *...* *...* **Keeps pouring** *...* *...* *...* *...* **Dump truck backs up** **BEEP! BEEP! BEEP!** *...* *...* *...* *....*
My daughter makes her own kitchen pepper. Two of her favorite spices are cloves and nutmegs. I hardly ever used cloves in savory dishes. She introduced me to the concept and now I LOVE cloves in savory dishes!
@@indoorsandout3022 Absolutely! All those things go into our potroast along with baby carrots and potatoes. A complete meal in one pot (perfect for a slow cooker). :o)
If you deeply score the skin of a pork cut, then stud some whole cloves through the scores, and then roast it... Once cooked, flick out the cloves, since they are hard and you don't want to chip your teeth on them...
I've heard you mention "kitchen pepper" in other videos, so I'm really glad you've made a video all about it. Thank you! I can't wait to make this and try it out on everything. It kind of reminds me of Chinese Five-Spice, which I'm already a huge fan of.
I'm not interested in history, I'm not a foodie, I don't long for the "simpler life", yet I subscribe to this channel, watch every video, and consider it the best of TH-cam. Thank you for your contribution to the world.
But only a tiny bit is used in recipes. So it could’ve been something you bought back then and used only for special Sunday dinners or festive occasions when you wanted to do “kick it up a notch.”
I wondered for quite some time what you really were talking about when you mentioned “Kitchen Pepper”. Your comment about the amout of salt gave me the clou: In Germany we have a traditional thing, called “Kraeutersalz” - translating to something like “spiced salt” or “herb salt”. So, salt is in there - and an assortment of herbs/spices according to taste. German Kraeutersalz would probably never include Ginger - but hey, that might give things just the twist I personally would love! Thanks for getting me interested again in something I had written off as one of the more boring parts of my mother’s cuisine-go-to’s!
@@marie_h1104 I had a look at two commercially available “Kräutersalz”. The first one has Coriander, dried garlic and onions, nutmeg (yes!), dill, celery leaves, lovage, basil, thyme, chives, juniper berries and fenugreek. The second one is similar but includes parsley, marjoram, leek, fennel, pastinacs, carrots and chily. It does not have nutmeg, coriander and fenugreek. I remember a gardener whose shop I visited with my mum as a child. In late summer it smelled from him making his own Kräutersalz. He included mint, lemon balm and sage, amongs lots of other stuff. I remember him mixing granulate salt with the leaves and some stems of the herbs and putting the whole mixture through a mill, ending up with a finely ground Kräutersalz.
I just ground these ingredients up. My kitchen smells AMAZING. I cannot wait to try it! UPDATE: Absolutely an amazing spice blend. I tried it first on Stuffed Peppers and WOW did it come out amazing! So aromatic and absolutely delicious. Eggs came next. What a kick! Then came sweet potatoes. You HAVE to try this on sweet potatoes! It doesn't take much to make a dish so delicious!
I've been a casual fan of Townsends for a long time, but over the past couple of days I've watched a bunch of videos. I'd like to say that I really enjoy the presentation style. Particularly the manner of speaking. The performance seems genuine and excited, very accessible to adults and children. But it never comes off as condescending or just for kids in the way a lot of educational programming can do.
Thought I’d share my recipe for my “seasoning salt for everything” it’s so easy to mix up a big jar of it... it works well for a bbq dry rub too! Seasoning Salt for Everything 1oz each: Ginger Black pepper Sugar 1/2oz each: Cinnamon Nutmeg Paprika Onion powder Garlic Oregano Turmeric Chili pepper Celery seed Dill seed Coriander Summer savoury Thyme Mustard seed 6oz salt Finely grind and store in a mason jar. Use for any meat dish, or in any way you desire.
Uh, we just got Summer! I haven't even seen my first tomatoes come in. We are NOT thinking about cooking for autumn. No pumpkin pie spices! Only catfish and barbeque for a while. Let me enjoy the nice weather for a bit before we start talking about squash and stew again, ok?
Jon I would like to say thank you for your channel, we live in Winnipeg manitoba canada. My family and extended family love the kitchen pepper, we use it on every meal we share Keep up the great historic success we all share with you. Regards The Foxes
seevernet1 “Can be replaced with allspice” refers to all four, and not just nutmeg, in case that wasn’t clear. Allspice got its name because it tastes like a blend of those four spices.
I happen to have all these in my pantry, going to make some. But I’m going to cut ginger in half, and use more cowbell. I mean, nutmeg.😉. I love nutmeg.
Same, but I thought it was some standard, premade mix that you bought at the store. I had no idea that is one made from one plant. I was 37 when I learned the truth, so don't feel too bad.
As a non-native speaker of English, I learned the word on this channel a few years back, and at first was under that same impression. Something about how the word was used made me google it at some point. I learned that I know it as “Piment”.
Hey Townsends, long time viewer, first time commenter here. I love your passion for your subject matter and how you really bring history to life. I feel the positivity and sense opportunity from that time by the way you show it; going full cosplay and deeply empathising with the culture your portraying opens the door to the past for me. Plus you got a shout out from Babbish so you're kinda a big deal now.
I was telling my friend who doesn’t have internet about your channel and she was so interested in it. I’m going to make this kitchen pepper and share it with her. I’ll replace the cinnamon and cloves with allspice. Allspice and nutmeg are two of my favorite spices. I’ll add some cayenne or Aleppo pepper to my own but leave it out of hers. Now I’ve got to get spare ribs to make this, sounds and looks so good. Thank you
@@cameronpoe9331 that's because you don't watch dune, you read it. The dune movies have all been bad without fail. The books however are some of the best literature ever written
This channel reminds me of the living history museums I went to growing up, and now I feel like I need to get my children involved and make some memories. Thanks for the inspiration Jon!
Your comment about black pepper being easily available reminded me of my time in Brasil. Black pepper was extremely uncommon. I don't recall running into it ever. But they also grow black pepper there...
I absolutely adore your videos. I remember discovering your channel around when i was 15 around 4 years ago and have always kept coming back for the amazing foodstuffs and the history behind everything you showcase. Keep it up
I enjoy this channel so much! My daughter and I made the kitchen pepper yesterday and used it as a rub on steaks we then grilled. Rave reviews from all the family. Superb! Thank you!
My family and I are very interested in spice mixes, then and now. This is a great addition and thank you for bringing to us. Always fascinated with each of your videos. Huzzah !
you sir, are God sent.. thank you for all your content.. i live in Africa.. and we dont have choices any more.. so we have to go back to authentic living because the stifling economic situation is over and above un sustainable.. this way we can still live with dignity and eat healthy. thanx im learning allot.
Just had to say my friend made some mushroom ketchup and gave me some with the dried mushroom bits and salt. It's delicious I use it a lot. I'm almost out.
Eons ago, I got the most wonderful pork roast (I use a loin or even a tenderloin) recipe from the cook book, "Cooking From Quilt Country" by Marcia Adams (She did the PBS cooking show 'Amish Cooking From Quilt Country' back in the late 80's.) It's super simple and starts with cutting slits in the roast and then rubbing it well with nutmeg. Oh, and some salt and pepper. But mostly with nutmeg. No, that's not enough nutmeg....you need more. More. A little more..... Yeah, that's about right. Slice 4-6 peeled large potatoes and a couple of onions. Layer them in a Dutch oven or slow cooker. Cover them with a can of chicken broth. Put the roast on top and either roast for a couple of hours at 350 in the oven or slow cook on low for 4-6 hours. Serve it with the potatoes and onions, applesauce, and Bavarian sauerkraut. That's how I welcome Autumn at my house. Trust me, you go into the house on a chilly day when this has been cooking and the smell alone is worth it. Any leftovers make great sandwiches. Sometimes I shred it, add in the BBQ recipe from that cookbook, and have BBQ pork sandwiches and coleslaw the next day.
So this stuff is amazing. My wife loves it as well. There is nothing I haven't tried it on, and it all works. What it does to pork is simply transcendent. Glad I accidentally discovered your channel.
I am just seeing this over three and a half years after you posted it. Thanks for the mix! I'm so grateful to have been able to build up a spice collection in my pantry. I have all I need to make this even though some of what I have is older and pre-ground. Assuming I follow through and make it, I'll definitely make a smaller batch, a single jar's worth, but thank you!
For the cabin chimney, have you considered making a topper from a broad pyramid or shallow trough shaped sheet of fired clay? Maybe with holes in it to ensure the smoke can always easily escape. It should hold itself in place, but otherwise a set of holes in the clay for wooden pegs to secure it to the top of the chimney might work in the design.
I love Townsend's cooking videos!! Eating along through American cultural history. Thanks John for entertaining , informing and sharing. PS keep it up, you are making us homeschool parents lives enriched so much.
U know, I was at a point when I first discovered ur fun cooking videos that I didn’t want to cook at all. Trying some of these delicious recipes got me back into cooking
Is anyone else getting a "once upon a time in Mexico" vibe from this? "El, you really must try this. It's a puerco pibil. It's a slow roasted pork--nothing fancy, just happens to be my favorite--and I order it, with a *Nutmeg* and lime, in every dive I go to in this country and honestly, that is the best it's ever been, anywhere. In fact, it's too good. It is so good that when I finish with it, I'll pay my check, walk straight into the kitchen, and shoot the cook" *Oh heck Townsend is packing that flintlock heat!*
I remember Jon mentioning that so many of these spices were popular in the colonies and the UK because they came from European expeditions in the 15th and 16th centuries to the Middle East. Might be why?
@@bobmcguffin5706 Think that's a modern stereotype, post WWII cooking in particular is JUST the WORST. Plus we like Anglo-Indian curries here albeit, they tend to be much less spicy than the real deal.
A single spice blend for my entire kitchen... 1 part beef bullion powder, 1 part Tony Chachera's creole seasoning, 1 part all purpose Greek seasoning. :)
Love the slow-mo pour of nutmeg in this. I'm going to try to make this myself--I live in a gluten-free household, and it's hard to find premade spice mixes that taste good and don't have some kind of gluten in them, so it's difficult for me to balance seasonings in a way that I enjoy!
Right after I watched this video, I was very intrigued and made a batch of this kitchen pepper mix. For the past two months I have been using this mix on every type of meat and sauces and can I say, I absolutely love this mix. The aroma’s coming from what I’m cooking seems to trigger nostalgic smells of rustic log cabins or kitchens from time long past. This a keeper.
The year is 2099. The Earth is now void of all nutmeg. Student: "So why dont we have nutmeg anymore?" Teacher: "A public figure named John Townsend ate all the damned nutmeg. thats it. He just ate it all..." (Johns grave stone will read, "here lies John Townsend. Father, historical reenactor, Nutmeg Fiend")
I absolutely LOVE your videos!!!!! I truly enjoy learning new things that are new to me but historically relevant to our ancestors. I thank you for bringing history to life for us! I hope that you your family and friends are staying safe and healthy. Take care of yourselves and I hope that this year is far better for you and everyone else.
You have done it again Jon! Wonderful recipe.I am doing a series of classes called “Preserving to Prepare” on how to make your own backpack type meals that are easily stored, transported, and useful in emergencies because they can be made with little energy or water. But honestly, if you avoid chemical additives, they can be boring.The Kitchen Pepper recipe is perfect for livening up emergency meals. Like many foods in the 18th Century it is portable, stores well, and is free from chemicals. I am definitely going to share this and other recipes with my students, and refer them to your channel. Thanks for keeping these worthwhile skills and traditions alive.
Townsends is a freaking blessed channel.I just love the love this guy put in his content. So good! Also,can anyone find the song played in the middle when the chops are being cooked?
Wonderful spice blend. Since I don't have anything to measure ounces, the first time I put the ingredients together I converted oz to teaspoons and there was no way I was going to use 6 tsp of salt in anything so I halved it but kept the other ratio of ingredients the same. Still too salty but used it anyway as a dry rub on a pork loin roast - delicious. I've shared the recipe with a number of people and made jars of it for others. My final version is now 2 of salt to 1 of ginger to 1/2 of the rest of the ingredients. It did amazing things to lamb sooooo yummy. I've used it on chicken, sprinkled it on Brussel sprouts. My sister's used it in her greek salad dressing and sprinkled it on broccoli. She loves it and can't believe how this wonderful spice blend manages to somehow brighten up the flavour of different foods. Thank you for sharing. I will keep sharing, making (now a staple) and guiding people to your site by telling them to type in Kitchen Pepper on TH-cam.
Me looking at Jon's favorite recipes: "It's all nutmeg?"
Jon, cocking a musket behind my head: "Always has been"
@@NeonRainGeo Nah, whole in a musket.
@@NeonRainGeo that would actually hurt... A lot.
Plot twist: Jon is a squirrel
Nutmeg blunderbuss
@@off6848Fantano gives that indie-folk album name a 12/10
FInally, a 9 minute video focused on Nutmeg. We have reached peak Townsends.
DW Documentary on the Spice Islands: "I'm going to ruin this guy's whole career."
Have you seen his streams? IIRC spent an hour on punch once.
"I might double the nutmeg"
unrepentant
It'll start its' descent when Jon takes a deliriant level dose and starts hallucinating Indians and whatall.
@@hoosierflatty6435 That's basically a whole one, and you tend to puke shortly thereafter. I have an 18th century recipe for an ointment with datura in it that is meant to be used as a drug. Misused however, it can stop your heart. There's always a downside.
Plot twist: it's really just a bunch of different colors of nutmeg
😂
“The best pork chop I’ve ever had!”
Lol
So true
😂🤣😂
One Spice to rule them all, One Spice to find them,
One Spice to bring them all, and in the kitchen bind them!
😂 Nice.
Keep it secret! Keep it safe!
Is it nutmeg...?
Owl Ling it always has been🤣
THE SPICE! Melange is space nutmeg.
For those looking for the recipe itself:
Kitchen Pepper -
One ounce of ginger; pepper, cinnamon, cloves, and nutmeg, half an ounce each; six ounces of salt; mix well, keep dry.
Jon notes that the proportions of the spices were likely dependent more on availability and price than flavor preference in many cases as, with many situations in the late 18th century, spices were a luxury and required cunning compromise.
Jon also notes that you may want to grate or grind your nutmeg just before adding to your dish to allow more of the aromatic quality to be present, and that some similar period recipes call for what we now know as Allspice as a substitute for nutmeg as it has similar aromatic qualities but was cheaper to obtain.
I plan to make this mix myself today, mixing allspice and nutmeg in equal parts with an ounce less of salt.
Dean Thelis
An ounce by weight or by volume (fluid ounce)?
I left the same question the main comment section.
@@2011Kestrel I went entirely by weight and it turned out well.
@@2011Kestrel I'm assuming it's by volume, since I have trouble imagining people back then measuring spices by weight.
I want to also make this mix but with slightly less ginger , (even though ginger is my favorite spice, I don’t want it on everything I cook in large amount )a bit less salt and some sort of hot spicy addition
@@CodcThe2nd Simple balancing scales with preset lead weights work quite well, and have been around for a while! They're just not very fast.
Video quality is always improving. Couldn't even tell the difference from this and a high end travel channel shot done the same way anymore.
Thank you!
@@townsends way better content than the travel channel
This actually has personality and better presentation.
I agree. The only thing I think could be improved upon is the lighting as it's a little too dark at times. But overall these videos are excellent and I love watching them when they come out.
I wish this were on netflix or other channels bc it deserves that sort of visibility. But at least we know about it.
Jon: "I might double the nutmeg."
Me: "Might". Sure Jon. "Might" :P
particlemannn "I might double the nutmeg" = "I already doubled it off camera"
Knock on the nutmeg all you want, but that sh*t is powerful.
I ate three once, and when I came to my senses, I was wearing a kilt, swinging around a shillelagh and screaming about Culloden.
I'm not even scottish.
@@evanharrison4054 neither is the shillelagh :D Must have been some good nutmeg.
LOL
particlemannn hahaaa
"The Spice must flow!" "He who controls the spice, controls the universe!" ...and so it begins... Jon IS the SPICE of life! : - )
Hilarious ! I was sort of thinking the sam lol !
*same .. obviously haha
Aww, you beat me to it.
this is quality reference material
The books are wrong though, the Spice is actually nutmeg, not cinnamon.
Kitchen Pepper Recipe:
•Nutmeg
• pinch of Nutmeg to taste
*if you can’t find nutmeg, you can use nutmeg to substitute.
This Kitchen Pepper goes well with everything, but, it pairs especially well with nutmeg.
2 parts freshly ground Myristica fragrans Nutmeg
1 part ground M. Malabarica Nutmeg
1 part ground M. Argentea Nutmeg
A dash of Mace, to taste.
Oh, maybe a little salt, just to be period correct.
One Spice to rule them all.
You left out the Nutmeg
I'm dying reading these comments because their the same one's i was thinking when i saw this video!
Oh god
2020: oh no, pumpkin spice flavour is already starting in September, things are getting out of hand
1777: pumpkin spice pie, pumpkin spice meat, pumpkin spice all year round
I ❤ 🎃 spice
So true.
Oh, believe me, this blend is hundreds of years old, dating back to the Middle Ages. It was just called differently back then - 14th and 15th century cookbooks have dozens of recipes containing "powder fort" or "poudre fort", literally "spicy/strong powder", an almost exact equivalent of later kitchen pepper. There was also a sweeter variant which contained sugar - it was called "poudre douce" or "powdour douce" ("sweet powder") and was very similar to modern-day pumpkin spice blend or gingerbread spice blend.
My first reaction was hey this is like holiday spice ... but with salt instead of sugar. It's a trap!
So interesting. It makes sense since spices started traveling around the world centuries ago. Thanks
@@jpotter2086 Your "holiday spice" sounds like the spice for Pfeffernusse ("peppernuts"), sturdy little cookies that do indeed have black pepper as well as the sweeter spices.
@@eritain Black pepper is an old one in sweets. They likely used long pepper at the time, but our stuff tastes good, too. I've used pepper semi-frequently in sweets for a long time now, and I love it.
@@eritain Pfeffernusse also look like sausage when you slice up the dough before baking. It is truly a German cookie.
This channel is such a refreshing break from everything irl going on, it always makes me smile
Agreed!
Hear, hear!
So true. I'm enjoying this channel. Teach this rather than other...........🌿🎶🌿
Kinda wish I could go back to the simpler times.
Nick Purdy Tempting, but those simpler times had slavery, massive gender inequality, etc etc. What I like about Townsends is they've gone out of their way to talk about these things and not just ignore that the past was pretty awful.
Why in the world do you not have a show on PBS? Your production value is miles beyond typical YT stuff. Also I love you so much! Thanks for bringing this comforting, informative, beautiful content.
Fun fact: Allspice is so-called because it tastes similar to a combination of cinnamon, clove, and nutmeg.
I've always wondered what was up with that. Good to know.
I learned this when I took my current job as a baker. During "Fall" (we start out fall selection in July to met demand) we have 2 different pumpkin pie recipes one uses cloves, cinnamon and nutmeg. The other used allspice. Until I took the job I thought allspice was a blend of the 3z but it turns out it is it's own unique thing, and actually more expensive than the 3 combined.
I actually had to make my own allspice blend when making stuffed grapeleaves and i used those 3 spices equal parts. Taste almost identical to allspice.
When I was a kid I tried substituting allspice in my pumpkin pie by adding an equal amount of a bunch of other spices and Luckily it turned out alright because pumpkin pie is supposed to taste like a shotgun blast of spices
neat!
Thumbnail: angry looking dude, looks like he's going to show you how to make poison
Actual video: really happy guy living his best life, showing you how to make some tasty spice melange
The spice must flow.
Spice be praised
@@brandondowning6243 Praise be the God Emperor of Dune
I watched this with my 9 year old daughter at 10pm. She said we have to make it now, not in the morning right now. Now I have been told we are having pork chops tomorrow for dinner. She loves the cooking and cabin videos, especially the ones with Ivey.
That is so precious. Cherish her. 💜
How were the pork chops?
@@fablesguykol3025 They were better than I would have guessed. Last Christmas my daughter gave her Aunts and Uncles bottles of Kitchen pepper she made herself.
Not going to lie: the thumbnail made me think that nutmeg was going to be outlawed.
Oh come on now, we all know that nutmeg is to Townsend as cayenne is to Chef John. A little goes into everything!
And the fact that Jon might add cayenne to a modern version of this must be pointed out.
Thumbnail: "Breaking Bad, 1777 Edition"
@@stretchyone Considering how much spices could cost back then, you are technically correct.
I had to read the author 3 times to make sure it was Townsend's.
Did this 15 years ago when I was deployed. Called it Henry's seasoning. Henry was my neighbor growing up in rural WI.
what a coincidence I am from rural WI and had a brother Henry the 8th born in the family.
When we talk about spices and spice mixes in the modern world, we often forget the English/Anglo-American cuisine had plenty of spice long before the gastronomic influences of South America and the Indies. I'd never considered this before but this is basic an Anglo-Saxon equivalent to garam masala, five spice, ras el hanout and countless other cultures' spice mixes.
Thank you for another excellent video!
Jon: I might double the nutmeg
Regular viewers: You don't say.
As a regular viewer this was expected. Even in some cheap recipes he added nutmeg as a spice because of its aroma.
I was expecting to see a halo around the cup labelled "Nutmeg" being lifted up and angelic chorus in the background..... But anyway, this sounds awesome
Did you notice how Jon fingers every other spice but doesn't dare disgrace the holy flavour of _Nutmeg_ with his bare flesh?
What? You didn't see the halo? Shocking.
LOL that should be his logo!
@@johnanon6938 I was like he MUST focus on that nutmeg and sure enough that slow-mo action shot.
Now I finally understand Jon's obsession with this era... Nutmeg eventually went out of style, and he wants to live in a time before that ever happened!
Not in Germany, we still put it in everything, meatballs, Mashed potatoes, bread, cookies, soup,pancakes , cheese sauces and on vegetables, among others.
@@AdairCorbin very interesting
😂😂😂😂🤣
When I planned to travel to India father asked me to bring only fresh Nutmeg 🤩
I remember a "Good Eats" show with Alton Brown from many years ago where he was trying to recreate an 18th century recipe. One of the steps of the recipe was "Add the spices." He was speculating what that means and came up with an answer. (Can't remember what.)
I wonder if that was a reference to kitchen pepper?
or something like it workout question. It may mean "spice as you wish" in their vernacular too.
I bet Alton Brown watches this channel.
I loved Good Eats when I was a kid! My mom bought his cook book for my 16th birthday years ago. Still my favorite chef hands down. His meatloaf receipe is to die for and several of his other reciepes. Definately worth every penny! A lot of people don't know who he is and it's like bruh he and Emeril are legends!
David Messer that was helpful......ahem
Am I the only one who really loves when he eats the food and the music plays?
This has likely already been said, but this reminds me of a much earlier spice mix called "Poudre Fort" or "Strong Powder" from the 14th century or earlier. "Poudre Douce", or "Sweet Powder" is the same spices, but mixed with sugar instead of salt.
I recall reading that King Alfred the Great of the 9th century AD importing spices like cinnamon and nutmeg too!
I played in the SCA (Society for Creative Anachronisms) for many *coughcough30+* years.... there were 5 such mixes that were commonly used in the Great Kitchens. IE, the kitchens of extremely wealthy kings and nobles, who could Afford to maintain a small stock of those grossly expensive (at the time) spices. During that time, even what we consider "common" pepper was so expensive that it was closely guarded in the kitchen, and having pepper and salt on the Table? That was an Extravagant display of wealth.
@@OkieRhio Individual peppercorns were used as payment of rent...now seen as negligible,but then as symbolic.
Pork chops are very good with apples and onion slices and I imagine this “kitchen pepper” would be delicious in that application.
Eryn Morris try adding some diced peaches to pork chops, to die for and the nutmeg works well with peaches.
@Cyndi Foore Thank You! I have Georgia peaches in my freezer. Pork in my fridge. I will definitely give it a try.
Yes!!
*Jon:* Today, I'm going to show you a great all-in-one spice blend! This comes straight from Charlotte Mason's cookbook, which was written in 1777. What we're gonna do is we're gonna start with some nutmeg...
**Begins pouring**
*...*
*...*
*...*
*...*
**Keeps pouring**
*...*
*...*
*...*
*...*
**Dump truck backs up**
**BEEP! BEEP! BEEP!**
*...*
*...*
*...*
*....*
Oh God that made me laugh. Still laughing sorry I can visualize it that's the problem
They had dump trucks in the 18th century?
@@StoicObserverS Dump wagon.
🤣👍
LOL
My daughter makes her own kitchen pepper. Two of her favorite spices are cloves and nutmegs. I hardly ever used cloves in savory dishes. She introduced me to the concept and now I LOVE cloves in savory dishes!
A clove studded onion in a beef potroast with rosemary, thyme, and black pepper will blow your mind.
@That One Rabbit Guy It's true though. Your concept of the world will change.
@@indoorsandout3022 Absolutely! All those things go into our potroast along with baby carrots and potatoes. A complete meal in one pot (perfect for a slow cooker). :o)
Cinnamon in the mix on pork. With Garlic & Onion powders, and whatever you like.
Very, very good.
If you deeply score the skin of a pork cut, then stud some whole cloves through the scores, and then roast it...
Once cooked, flick out the cloves, since they are hard and you don't want to chip your teeth on them...
'If I were to make my own personal spice mix'
*waits for him to say he'd add more nutmeg*
I've heard you mention "kitchen pepper" in other videos, so I'm really glad you've made a video all about it. Thank you! I can't wait to make this and try it out on everything. It kind of reminds me of Chinese Five-Spice, which I'm already a huge fan of.
I'm not interested in history, I'm not a foodie, I don't long for the "simpler life", yet I subscribe to this channel, watch every video, and consider it the best of TH-cam. Thank you for your contribution to the world.
The power of proper presentation!
Same. Pretty sure im not even the target demographic.
Townsends: Nutmeg was really expensive back in the 1700s
Also Townsends: *uses nutmeg in every recipe*
18th century Flexing
I blame community's obsession with this spice.
But only a tiny bit is used in recipes. So it could’ve been something you bought back then and used only for special Sunday dinners or festive occasions when you wanted to do “kick it up a notch.”
@@mikeappleget482 BAM!
word
I wondered for quite some time what you really were talking about when you mentioned “Kitchen Pepper”. Your comment about the amout of salt gave me the clou: In Germany we have a traditional thing, called “Kraeutersalz” - translating to something like “spiced salt” or “herb salt”. So, salt is in there - and an assortment of herbs/spices according to taste. German Kraeutersalz would probably never include Ginger - but hey, that might give things just the twist I personally would love!
Thanks for getting me interested again in something I had written off as one of the more boring parts of my mother’s cuisine-go-to’s!
That sounds a little like seasoned salt. Would you know what's added for Kraeutersalz?
Oh man, I remember loving Kräutersalz!!
@@marie_h1104 I had a look at two commercially available “Kräutersalz”. The first one has Coriander, dried garlic and onions, nutmeg (yes!), dill, celery leaves, lovage, basil, thyme, chives, juniper berries and fenugreek.
The second one is similar but includes parsley, marjoram, leek, fennel, pastinacs, carrots and chily. It does not have nutmeg, coriander and fenugreek.
I remember a gardener whose shop I visited with my mum as a child. In late summer it smelled from him making his own Kräutersalz. He included mint, lemon balm and sage, amongs lots of other stuff. I remember him mixing granulate salt with the leaves and some stems of the herbs and putting the whole mixture through a mill, ending up with a finely ground Kräutersalz.
@@marie_h1104 btw: seasones salt might also be a good translation.
Danke! Ich bin halp-Deutch
this dudes one day is more interesting than my entire life
3:02
John: What's our base spice that's in this mix? Well, that's...
Everyone: Nutmeg!
I don’t know what kind of energy the thumbnail has but Boy Howdy does it have a lot of it
Big nutmeg energy.
@@MangetsuSAMURAI you made me chortle
😊😁 makes me hungry.....!
Love that you have a table in the cabin now and are filming from it!
I just ground these ingredients up. My kitchen smells AMAZING. I cannot wait to try it! UPDATE: Absolutely an amazing spice blend. I tried it first on Stuffed Peppers and WOW did it come out amazing! So aromatic and absolutely delicious. Eggs came next. What a kick! Then came sweet potatoes. You HAVE to try this on sweet potatoes! It doesn't take much to make a dish so delicious!
This is hands down the classiest and most well put together TH-cam channel in existence.
I've been a casual fan of Townsends for a long time, but over the past couple of days I've watched a bunch of videos. I'd like to say that I really enjoy the presentation style. Particularly the manner of speaking. The performance seems genuine and excited, very accessible to adults and children. But it never comes off as condescending or just for kids in the way a lot of educational programming can do.
The cinematography is always perfection in these! Beautiful!
Thought I’d share my recipe for my “seasoning salt for everything” it’s so easy to mix up a big jar of it... it works well for a bbq dry rub too!
Seasoning Salt for Everything
1oz each:
Ginger
Black pepper
Sugar
1/2oz each:
Cinnamon
Nutmeg
Paprika
Onion powder
Garlic
Oregano
Turmeric
Chili pepper
Celery seed
Dill seed
Coriander
Summer savoury
Thyme
Mustard seed
6oz salt
Finely grind and store in a mason jar. Use for any meat dish, or in any way you desire.
Never heard of summer savory before. I’ll have to try some 👍
Where the devil do you find summer savoury? I've looked for seeds, plants, dried...it's up there with the Grail
@@merriannmclain4440 Baker Creek Heirloom Seeds
this looks like the kitchen sink of spices, and I love that.
@@merriannmclain4440 I found Summer Savory for sale on ebay. Also called Throubi in Greece.
It's just about that time of year when people start thinking about what to bake/cook for the Autumn and Winter seasons. Great job, Townsends!
Blackwolf Alpha
Me: still sweating at 10pm. Oh really?? 😆
I wasn't thinking of that yet.
But thanks to you I am now.
Wait, you guys get Autumn up there?
Uh, we just got Summer! I haven't even seen my first tomatoes come in. We are NOT thinking about cooking for autumn. No pumpkin pie spices! Only catfish and barbeque for a while. Let me enjoy the nice weather for a bit before we start talking about squash and stew again, ok?
@Nunya Business Me too. 91° with a 76 dew point today.
Jon
I would like to say thank you for your channel, we live in Winnipeg manitoba canada. My family and extended family love the kitchen pepper, we use it on every meal we share
Keep up the great historic success we all share with you.
Regards
The Foxes
As the spices pour the music is the same piece that River Tam from Firefly was dancing to in the "Safe" episode. God I miss that show.
The same day she was carried off by Hill People. It was the Best Day Ever. 😁
Kitchen Pepper
1 oz:
Ginger
1/2 oz:
Pepper
Cinnamon
Cloves
Nutmeg (can be replaced with Allspice)
6 oz:
Salt
Thank you, I was looking all through this thread for the list.
seevernet1
“Can be replaced with allspice” refers to all four, and not just nutmeg, in case that wasn’t clear. Allspice got its name because it tastes like a blend of those four spices.
Cinnamon, Nutmeg and Cloves can all be switched out for Allspice. I wonder what happened to Piper Nigrum, Black Pepper?
How much salt as base please?
shilodawn60
To taste, or you could even leave it out and salt each dish individually.
I happen to have all these in my pantry, going to make some. But I’m going to cut ginger in half, and use more cowbell. I mean, nutmeg.😉. I love nutmeg.
Your comment made me giggle. I prefer nutmeg over ginger too so more cowbell! Haha
Hahaha! Good one Christopher walken
LOL!
Fry 'em up in bacon fat.
funny fact, I thought that "allspice" was literally this (a mixture of many spices) until I was well into my 20s
Hilariously, five spice is that. Has more than five spices too.
Same, but I thought it was some standard, premade mix that you bought at the store. I had no idea that is one made from one plant. I was 37 when I learned the truth, so don't feel too bad.
I thought that all spice was a flavor, and not a seasoning until I started cooking and I'm 28
I was today years old when I learned it wasn't!
As a non-native speaker of English, I learned the word on this channel a few years back, and at first was under that same impression. Something about how the word was used made me google it at some point. I learned that I know it as “Piment”.
Hey Townsends, long time viewer, first time commenter here. I love your passion for your subject matter and how you really bring history to life. I feel the positivity and sense opportunity from that time by the way you show it; going full cosplay and deeply empathising with the culture your portraying opens the door to the past for me.
Plus you got a shout out from Babbish so you're kinda a big deal now.
I was telling my friend who doesn’t have internet about your channel and she was so interested in it. I’m going to make this kitchen pepper and share it with her. I’ll replace the cinnamon and cloves with allspice. Allspice and nutmeg are two of my favorite spices.
I’ll add some cayenne or Aleppo pepper to my own but leave it out of hers.
Now I’ve got to get spare ribs to make this, sounds and looks so good.
Thank you
All those spices are basically old bay seasoning mix. You're just missing celery salt. I recognize it cuz it's popular in New England where I'm from.
Only had old bay once but I remember it having a red color, maybe paprika?
I thought it was more of a maryland thing, guess it's just popular anywhere seafood is common.
@@Jcaeser187 yup. Originated in Baltimore.
Oh ok, Julia Child
This mix doesn't have anywhere near the hear of Old Bay, which I use nearly daily. This one sounds much deeper.
Also also: To quote Chef John from FoodWishes, "Don't forget to give it the Oooll' Tappa-tappa"
APV878 - and shaka shaka to mix it well
Fresssssssssssssshly ground pepper and cayenne !
*Insert ryming name joke related to spice*
Another Chef John fan. High five
So, it's a "spice melange?" HE WHO CONTROLS THE SPICE, CONTROLS THE UNIVERSE.
Well done sir
He IS the Kwisatz Nutmegrach!
I tried watching Dune once, kept falling asleep, so I watched THX 1138 instead.
Nutmeg must flow...
@@cameronpoe9331 that's because you don't watch dune, you read it. The dune movies have all been bad without fail. The books however are some of the best literature ever written
My family has already gone through two batches of this delicious seasoning mix. Thank you for sharing. It is absolutely fabulous
The biggest plot twist of all: he only did all this re-enactment stuff just because they use nutmeg in a lot of recipes back then.
that thumbnail. He has spent ages reconstructing the long lost kitchen pepper tonic.
This channel reminds me of the living history museums I went to growing up, and now I feel like I need to get my children involved and make some memories. Thanks for the inspiration Jon!
Your comment about black pepper being easily available reminded me of my time in Brasil. Black pepper was extremely uncommon. I don't recall running into it ever. But they also grow black pepper there...
Black pepper was first discovered in the East Indies, and came later to the New World.
Scott Slack interesting
I absolutely adore your videos. I remember discovering your channel around when i was 15 around 4 years ago and have always kept coming back for the amazing foodstuffs and the history behind everything you showcase. Keep it up
I enjoy this channel so much! My daughter and I made the kitchen pepper yesterday and used it as a rub on steaks we then grilled. Rave reviews from all the family. Superb! Thank you!
YES! I finally catch one of your videos fresh off the proverbial printing press!
Townsends about to drop the hottest album the 18th century has ever seen in that thumbnail
DJ Nutmeg - "Suffering From Success"
A Single Spice Blend For Your Entire Kitchen: Nutmeg \o/
My family and I are very interested in spice mixes, then and now. This is a great addition and thank you for bringing to us. Always fascinated with each of your videos. Huzzah !
you sir, are God sent.. thank you for all your content.. i live in Africa.. and we dont have choices any more.. so we have to go back to authentic living because the stifling economic situation is over and above un sustainable.. this way we can still live with dignity and eat healthy. thanx im learning allot.
I would recommend replacing the ginger, allspice, salt and pepper with nutmeg
Just had to say my friend made some mushroom ketchup and gave me some with the dried mushroom bits and salt. It's delicious I use it a lot. I'm almost out.
I made the mushroom ketchup! I remember when I used the last of it - sad sad times. I should make it again, I think.
Seems very hard to make and even harder to find
Eons ago, I got the most wonderful pork roast (I use a loin or even a tenderloin) recipe from the cook book, "Cooking From Quilt Country" by Marcia Adams (She did the PBS cooking show 'Amish Cooking From Quilt Country' back in the late 80's.) It's super simple and starts with cutting slits in the roast and then rubbing it well with nutmeg. Oh, and some salt and pepper. But mostly with nutmeg.
No, that's not enough nutmeg....you need more.
More. A little more.....
Yeah, that's about right.
Slice 4-6 peeled large potatoes and a couple of onions. Layer them in a Dutch oven or slow cooker. Cover them with a can of chicken broth. Put the roast on top and either roast for a couple of hours at 350 in the oven or slow cook on low for 4-6 hours. Serve it with the potatoes and onions, applesauce, and Bavarian sauerkraut. That's how I welcome Autumn at my house.
Trust me, you go into the house on a chilly day when this has been cooking and the smell alone is worth it.
Any leftovers make great sandwiches. Sometimes I shred it, add in the BBQ recipe from that cookbook, and have BBQ pork sandwiches and coleslaw the next day.
So this stuff is amazing. My wife loves it as well. There is nothing I haven't tried it on, and it all works. What it does to pork is simply transcendent. Glad I accidentally discovered your channel.
I am just seeing this over three and a half years after you posted it. Thanks for the mix! I'm so grateful to have been able to build up a spice collection in my pantry. I have all I need to make this even though some of what I have is older and pre-ground. Assuming I follow through and make it, I'll definitely make a smaller batch, a single jar's worth, but thank you!
My mix: salt, pepper, garlic powder, curry powder---for a variety of spices in small quantities---paprika and chili.
Kinda like a half version of garam masala?
nordic european idea: sea salt, dill, juniper, caraway, mustard seed, wild garlic and horse radish,coriander, marjoram, mint or thyme.
SRoFV that sounds really good thank you
At first....I thought you typed “paprika and chill” like it’s happening on a Friday night!!
For the cabin chimney, have you considered making a topper from a broad pyramid or shallow trough shaped sheet of fired clay? Maybe with holes in it to ensure the smoke can always easily escape. It should hold itself in place, but otherwise a set of holes in the clay for wooden pegs to secure it to the top of the chimney might work in the design.
One of the reenactors at my local history museum's annual Colonial event taught me this technique. I really like it.
That's going on my Tinder bio.
I love Townsend's cooking videos!! Eating along through American cultural history. Thanks John for entertaining , informing and sharing. PS keep it up, you are making us homeschool parents lives enriched so much.
U know, I was at a point when I first discovered ur fun cooking videos that I didn’t want to cook at all. Trying some of these delicious recipes got me back into cooking
"I might double the nutmeg." A sound proposition 😉
Is anyone else getting a "once upon a time in Mexico" vibe from this?
"El, you really must try this. It's a puerco pibil. It's a slow roasted pork--nothing fancy, just happens to be my favorite--and I order it, with a *Nutmeg* and lime, in every dive I go to in this country and honestly, that is the best it's ever been, anywhere. In fact, it's too good. It is so good that when I finish with it, I'll pay my check, walk straight into the kitchen, and shoot the cook"
*Oh heck Townsend is packing that flintlock heat!*
Aidan FARNAN haaahahaaa!
This actually reminds me a lot of Middle Eastern spice mixes like Arabic 7 Spice. They use a lot of the same spices and are used mostly on meats!
Yeah, I was thinking the same thing. I use spice mixes with cinnamon, nutmeg, cardamom, and coriander all the time for meats.
I remember Jon mentioning that so many of these spices were popular in the colonies and the UK because they came from European expeditions in the 15th and 16th centuries to the Middle East. Might be why?
For a country that can't handle spice, the Brits sure did spread it around a lot
@@bobmcguffin5706 Think that's a modern stereotype, post WWII cooking in particular is JUST the WORST. Plus we like Anglo-Indian curries here albeit, they tend to be much less spicy than the real deal.
We use so much of these recipes at home now. Simple and very tasty. Thank you Jon for another addition to our kitchen.
We just purchased this spice blend and we're excited to try it. Plus we bought a few other things we can't wait to discover in cooking.
A single spice blend for my entire kitchen... 1 part beef bullion powder, 1 part Tony Chachera's creole seasoning, 1 part all purpose Greek seasoning. :)
Next time you're at the store buy some Accent and add that too
ffwast haahaaahaa, yeah. Why watch this channel?
I love how ominous the thumbnail is. It looks like blackmail.
"I might double the nutmeg"
yes
Love the slow-mo pour of nutmeg in this. I'm going to try to make this myself--I live in a gluten-free household, and it's hard to find premade spice mixes that taste good and don't have some kind of gluten in them, so it's difficult for me to balance seasonings in a way that I enjoy!
Right after I watched this video, I was very intrigued and made a batch of this kitchen pepper mix. For the past two months I have been using this mix on every type of meat and sauces and can I say, I absolutely love this mix. The aroma’s coming from what I’m cooking seems to trigger nostalgic smells of rustic log cabins or kitchens from time long past. This a keeper.
The year is 2099. The Earth is now void of all nutmeg.
Student: "So why dont we have nutmeg anymore?"
Teacher: "A public figure named John Townsend ate all the damned nutmeg. thats it. He just ate it all..."
(Johns grave stone will read, "here lies John Townsend. Father, historical reenactor, Nutmeg Fiend")
🤣
Alright, for our spice mix today we're going to take some nutmeg, some nutmeg, and finally, some nutmeg, and mix it all together in a big bowl.
That thumbnail makes you look like a good Bond villain out to plunge the world back into the 18th century. Very awesome!
Yea. Maybe we need some "friggin squirrels with laser beams on their heads"? 😝😜😜😜😜
It's a great shot😁
@Alina McPherson Yes, it does.
I absolutely LOVE your videos!!!!! I truly enjoy learning new things that are new to me but historically relevant to our ancestors.
I thank you for bringing history to life for us!
I hope that you your family and friends are staying safe and healthy. Take care of yourselves and I hope that this year is far better for you and everyone else.
I love these videos so much.
I also add coffee (espresso powder) to all of my steak (pork and beef) spice blends.
Definitely going to make this to take camping with my grandsons. They can make it then use it in camp. Thanks for the idea.
"Welcome to Radio Freedom, all is quiet in the Commonwealth which is how we like it, stay safe out there"
This just in the General discovered a tasy spice mixture come on down to the castle for a tasty meal.
Fallout? Here? Ok love it tho.....
@@noahludford3667 makes since because the minutemen were around in the historical time period he makes videos about
"Attention Commonwealth residents... Are you looking for a safe place to settle?... Home in on these coordinates..."
"Another settlement needs your help, I'll mark it on your map"
I am increasingly persuaded that this channel is one of the greatest channels on TH-cam. Thank's Townsends for such great, consistent content!
I wish life was like this channel, everything on here just makes things feel so comforting.
You have done it again Jon! Wonderful recipe.I am doing a series of classes called “Preserving to Prepare” on how to make your own backpack type meals that are easily stored, transported, and useful in emergencies because they can be made with little energy or water. But honestly, if you avoid chemical additives, they can be boring.The Kitchen Pepper recipe is perfect for livening up emergency meals. Like many foods in the 18th Century it is portable, stores well, and is free from chemicals. I am definitely going to share this and other recipes with my students, and refer them to your channel. Thanks for keeping these worthwhile skills and traditions alive.
When you're so early it might actually be 1777...
I want to own an entire pantry full of spices in jars with aged but still readable labels
Same. Literally my dream
I'm getting there....
Townsends is a freaking blessed channel.I just love the love this guy put in his content. So good!
Also,can anyone find the song played in the middle when the chops are being cooked?
It's probably on a Jim's Red Pants album. It sounds familiar to me, but I don't know the name of the tune.
Townsends! Glad to see you're healthy and doing well! I enjoy all of your videos and have made many of these recipes
Wonderful spice blend. Since I don't have anything to measure ounces, the first time I put the ingredients together I converted oz to teaspoons and there was no way I was going to use 6 tsp of salt in anything so I halved it but kept the other ratio of ingredients the same. Still too salty but used it anyway as a dry rub on a pork loin roast - delicious. I've shared the recipe with a number of people and made jars of it for others. My final version is now 2 of salt to 1 of ginger to 1/2 of the rest of the ingredients. It did amazing things to lamb sooooo yummy. I've used it on chicken, sprinkled it on Brussel sprouts. My sister's used it in her greek salad dressing and sprinkled it on broccoli. She loves it and can't believe how this wonderful spice blend manages to somehow brighten up the flavour of different foods. Thank you for sharing. I will keep sharing, making (now a staple) and guiding people to your site by telling them to type in Kitchen Pepper on TH-cam.